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
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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.
1. Bring up rub recipe on phone
2. Grab what is needed when it is needed out the cabinet
3. If a full container is grabbed, put it back and look for one already open, 3 out of 10 times a partial is located
4. Wake up phone, screen went dark
5. Keep grabbing crap out the cabinet
I've been using small glass bowls or ramekins. But shot glasses would be perfect for some ingredients. I do like to measure everything out before I begin.
Shot glasses are a great idea for small quantities. I’ve got a solid collection of 4oz glasses from the many beer festivals I’ve been to over the years…those would work well for larger measurements. Much better idea than the small glass or ceramic bowls I use now!
…but that rub recipe is suspect with so little garlic! 😎
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