* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm lucky that my husband will eat either one, canned whole cranberry sauce or homemade. I prefer homemade. I make a big batch of it for the Thanksgiving meal and we polish it off as we eat the leftovers.
For leftovers, we really enjoy turkey wraps with cranberry sauce tucked inside as a condiment.
I'll tell you. They were never part of my family's tradition, but ever since I had them in college I just love Green Bean Casserole. I just can't get enough of that. And oddly enough I find the original recipe with canned green beans better than various attempts to use fresh or frozen. Same thing with extra mushrooms.
I do use my own blend of seasonings, bu tother than that I stick by the traditional recipe (something I rarely do otherwise). And I do use lots of the fried onions.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Ours is now cranberry fluff, has cranberry relish, orange zest, marshmallows mini and whipped cream. Really is better then just straight cranberry in a can. Although the wife still has it out for those that want it.
Canned cranberry sauce over fresh, but not whole cranberries. It makes the perfect New Englander sandwich, cranberry sauce spread on Italian bread with lettuce , stuffing and turkey.
So I don't like cranberries or cranberry sauce but my wife does. That is the only thing she will make for Thanksgiving.
Notwithstanding that, she also demands that I get a can of cranberry sauce, complete with the ridges to serve alongside the homemade cranberry sauce. I would say most people take both the fresh and the canned
The spousal unit eventually found a delicious cranberry pecan relish recipe using fresh cranberries --- the cooking of said pebbles of tanginess creates a great smell and with enough sugar, pecans and whatever else is involved results in a side that everyone gobbles up. A lot of work, bur really spectacular. We also do a cranberry spinach salad. Both recipes follow.
Cranberry Spinach Salad
1 tbs butter
¾ c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite size pieces
1 c dried cranberries
2 tbs toasted sesame seeds
1 tbs poppy seeds
½ c white sugar
2 tsp minced onion
¼ tsp paprika
¼ c white wine vinegar
¼ c cider vinegar
½ c vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
It's not Thanksgiving without a can of that jellied stuff. I have tried to make fresh multiple times with multiple fails. I know it us easy to make, I just can get it right. And I like the canned stuff anyway.
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