Well, I like your menu just fine. But you didn’t mention dessert. We gotta have dessert to top off that fine meal. What’s your choice there? And I’m assuming that we’d start with fine bourbon before dinner and fine wine with each course. Then port.
I was going to post something about drinking the blood of my enemies from a human skull but felt that might not be appropriate for this site. Maybe I'll PM you.
I don't know why no one has mentioned Last Meal Ribs!
I think I could die happy after gorging off a mix of Last Meal Ribs and Buffalo Wings. While my grandmother made an awesome pot roast and coconut cake, I've not had those in many many years, but ribs and wings would do now. As an added plus, I want Meathead to make the ribs, haha!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Had a long hard think about this and to come to any decision, would not be an easy one.
I do love my curries. A good toasted bacon and cheese sandwich or smoked chicken mayo is right up there. A great steak but I believe it would more likely end up being chicken wings.
Dessert would without any doubt be GUi brownies with ice cream and cream.
Hopefully this is a long way off for everyone, but I’ve wondered about this before. With all the fantastic food out there, it’s a really tough decision. But for me, pretty simple. I’d stuff my gut like never before. I’d like to be able to cook it myself. Here’s what I’d have. A perfectly grilled medium rare 2†thick Porterhouse Steak with sautéed mushrooms and red onions, (or a Prime Ribeye....I’m fixing to die so not that picky) Along with that I’d want a steamed Maine Lobster tail with hot melted butter, Cajun fried Gulf Shrimp, cold boiled shrimp with my home made cocktail sauce and a huge fluffy baked potato with all the trimmings.....bacon, green onions, butter, cheese and sour cream. Then...I shall die a happy man.
You're not fooling anybody. You figure by the time you got done cooking and eating all that food, that Death will have grown tired of waiting and go off to find someone else
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