Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Short ribs, country style ribs, sausage, home made meatballs, onions, peppers, mushrooms, garlic, artichoke hearts, San Marzano tomatoes, fresh basil and oregano…
Turned the burner to high instead of simmer. Not sure why. Ticked me right off, that’s for sure.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Ouch. That would have prompted a long string of non-Sunday language from me.
Like when I accidentally dropped more than half my cheap frozen pizza on the floor as I sat down to eat it Friday evening. (I was the only one home, so nobody could call me on extending the 5 second rule.)
That happened to me once. Brother in law was being a real brother in law and got me distracted while I was making my oil base. Luckily it was in the beginning and was able to get another batch going with minimal delay in dinner.
Happens for sure. For what it is worth, I botched dinner myself tonight. Was not horrible, just did not come together the way it should have. Part of cooking...
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sometimes it can turn out better than you expected. I had some carrots simmering 1 day and got totally distracted by a phone call. By the time I remembered them they were dark brown with no water left in the pan. They were as sweet as brown sugar. I’ve tried to duplicate that cook several times and it just never comes out quite the same.
Wow, That could have been worse, could have been me.
I hate it when that happens.
"Do you burn those steaks?" I was asked.
Ah, . . . no I cooked blackened steaks, That is the char.
Last edited by bbqLuv; September 26, 2021, 06:19 PM.
I just came here to say that brothers-in-laws should be better. Even after offering a subscription to amazingribs.com. 🤷ðŸ¼â€â™‚ï¸ðŸ¤·ðŸ¼â€â™‚ï¸ You can take a horse to water……
I learned that it doesn't take much to inadvertently cook a sauce more than you'd like. The first time I made MeatHead's Carolina Gold sauce, I ended up cooking it over too high a heat and it turned this weird shade of orange and just tasted off. Second time I made it, I did over low heat and it turned out much better.
On my stove’s front left burner, if you rotate counterclockwise you get the big burner, with "low" at 11 and "high" at 7 o’clock, clockwise gets you the small inner burner, with "low" at 1 and "high" at 5. I moved it to a small back burner, and set it at "1", which is low on the burner it came from, but high on the burner I moved it to.
Oh, well. Three years from now I won’t remember.
Last edited by Mosca; September 27, 2021, 02:40 PM.
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