Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
It might be - we won’t know for a few years. Even if it gets rave reviews for taste and texture I will be cautious. For the last 15 years my wife has had a pretty serious physical intolerance for corn meal (not corn on the cob). A doctor told her it is likely a newer genetically modified corn variety used for bulk that her body can’t process. Having said that, if I ever need a liver or kidney and it comes from a lab, I’m not turning it down! How is that for hypocrisy?
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I just hope the laws about labeling this stuff are strong and enforced so I know it when I see it. Same with all of the cricket flour and such. I won’t yuck anybody’s yum though, have at it.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
1 because they can
2 save the planet
3 profits
4 produce meat without slaughtering chickens en masse
5 creating potentially endless supplies of muscle and fat tissue
6 meat is from birds that were never even born
7 more sustainable and ethical ways of producing meat
8 reduces greenhouse gas
9 give consumers gas
10 sell more ant-acids
11 a different topic on Amazing Ribs
12 lab-grown meat sections for BBQ competitions
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
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