SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
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
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I don't recall ever consuming those "Os". Imma gona keep it that way. The concept of pasta in hot sauce is a good one. I've done that before. Not processed out of a can.
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