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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
Wusthoff Knife Set
Work Sharp E-5 Electric Knife Sharpener
I'm not a fan, too soon to tell but the ultra processed food can't be that good for you. I prefer to have a regular vegetarian burger or black bean if I'm going that way. I don't want imitation meat, and the associated processing. I'll stick with beef in those instnances
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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"
I tried an early version of plant based meat. I am open to the concept. I did not like what I tried at that time, I am sure it has
improved. It did not impress me as a sub for meat flavor or texture. Is it still all ground stuff now, I don't even know. Has
anyone tried smoking it, like in a meat loaf?
Whatever your feelings
ComfortablyNumb I think I would beat the crap of anyone who tried to feed me meat transformed into the likeness of vegetables... most ESPECIALLY kale... my wife likes a kale salad. Me, its just not right.... now if it looks like kale but tastes like bacon, I might eat it...
Now can we talk about a certain line of Plant-Based Dinnerware? Like the fact that if you are unsatisfied with your purchase the "customer service" email address [email protected] elicits no response? And the fact that the customer service phone number actually calls an Asian massage parlor in Toledo?
Sorry for the mixup. Our customer service number was accidentally given to my side business in Toledo, PJ Enterprises. The correct number for PJ’s Plates is 1-800-BAD-PLATE. Our customer service rep Shu Ching will be happy to assist. We do expect longer than normal wait times.
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