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.
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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
“Plant based meat” ….. from the article. You know, just tell the truth. Your food is not meat. Don’t call it what it’s not. That’s like 98% of the problem right there.
Exactly. They overreached and failed. Market yourself as a meat alternative for people who choose not to eat meat or have dietary restrictions. There is a place for that...just not on my dinner plate.
Same thing with milk. If you want to eat liquified almonds (oats etc) that's OK by me. But if it didn't come out of a teat it ain't milk in my book! Though I read recently the courts have siad otherwise
Can't help but wonder how many people who rail on "plant based meat" are in the "it's okay to put beans in chili." camp. Beans ain't meat either folks!
I’ve just elected you as my representative in all future chili with beans discussion. You know they’re coming. It comes up time and again here. Well said sir! Uncle Bob representative of the no beans faction of AR.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
“Plant based whatever the duck”…. Eat a ducking plant! But I digress.
what gets me the most is when veggies (the people) or vegans keep spouting off about how clean they eat because there is no meat. How non-gmo they are. How they disdain highly processed foods. IMHO, there is nothing MORE genetically modified or processed or any of that than all this “plant based” stuff.
please pass me a Vienna beef hot dog please. Extra mustard.
Exactly! Just reading the label of one of those fake meats is horrifying. Nothing natural, the GMO soy is out the roof, additives, extracts of yeast stuff? The one that gets to me the most is the soy leghemoglobin, some sort of soy goo they use to "mimic" blood/hemoglobin in real meat, so it looks and runs red. I cannot imagine eating anything like that, for any reason.
You want to eat that fake crap? I won't try to dissuade you. However, don't lecture me or try to take my food. I'll give you my Tri-Tip when you pry it from my cold, dead hands.
That’s exactly what the article reads, actually. By accentuating the ersatz, it turns people off. Why eat a fake version when the real thing is right there next to it? My thought is, with all the money they put into it, they probably could have made sustainable, healthier, better tasting beef!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
JCBBQ exactly. I actually feel that the few vegans I know would not WANT to eat something that had the texture and taste of real meat, on principal. They would likely prefer the tofu or bean burger instead, as it would be more obviously vegan, but might still be made to taste good. So that leaves the fake meat market as being replacing meat for actual meat eaters. And if it is not quite as good, is ultra processed, and is more expensive - that just won't ever happen.
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