Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Panhead John JD used to be cheap but it's come up quite a bite recently thus putting it nearer the realms of the 'really good' bourbons for the price, which I mentioned. My opinion, of course. Not trying to knock what you like.
Weber Smoky Mountain 18” and 22”
Weber Smoque XL w/ front and side folding tables
Weber Genesis E-430 (came with the frame kit).
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Turkey fryer (2)
Maverick ET-732 (2)
Char-Broil Big Easy Oil-less Turkey Fryer, Bunk Basket (2)
SouthwestDisc 18" Cooking Disc
Brazilian churrasco, deep dish Chicago pizza, Texas brisket and/or beef Dino ribs with French silk chocolate pie and cheesecake.
forget Diet Coke, I’m dying so cherry coke with all the sugar and caffeine.
Eggplant parm with meatballs, braciole, and pork shoulder slow cooked in the sauce. Garlic bread. Montepulciano d'Abruzzo to drink. The cheesecake my Mom used to make for dessert, with a couple of cannoli for good measure. Absinthe for a digestif.
Not sure what I'd want the menu to be, but if I could get the ENTIRE Pit and my family/friends together in one big bash with a meal, that'd be pretty cool even if it was defrosted shrimp cocktail as the menu... but see I wanted the entire Pit there so I suspect the menu would be... well... to die for
It’s gotta be better than the last get together I threw for The Pit…….the only people who showed up was ComfortablyNumb and some drunk chick he picked up hitchhiking.
Last edited by Panhead John; December 23, 2023, 10:43 AM.
I first read this the other day, and I had to give it some serious thought. Most thinks don't get serious thought from me, but food I have to give some serious thought...
The day before I leave, yes I want smoked brisket, ribs, pork butt, chicken, sausage, prime rib (like I am making for Christmas), and any number of sides
For the last day I want:
Mom's fried chicken (pulley bones please)
Mom's mashed potatoes and gravy
My Aunt Jo's hospitality
My Uncle Grady's pinto beans and corn bread
My Cousin Steve's brisket (he was a magician with a brisket)
My Wife's risotto milanese
My own potato salad and blue cheese coleslaw
My Grandmother's german chocolate cake with coconut pecan icing for dessert.
So, other than the risotto, potato salad, and coleslaw these things can't be had... My last day will have to wait for awhile longer..
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
A medium rare ribeye with an all-over dark sear, a baked potato with crispy skin and loads of butter, sharp cheddar cheese and sour cream and bacon. For dessert either a big bowl of banana pudding or my Mom’s fudge pie.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
It would be a mix of a few things that involve red and green chile - green chile chicken enchiladas, red chile beef enchiladas, carne adovada, posole, birra tacos.
Yep…that’s it.
Oh - and a cheesecake to finish it off. And chips and salsa to start….and I’d probably eat so many damn chips and salsa that I wouldn’t be able to eat half of what I list on the menu……..
Start off with several good hoppy IPA's, dozen raw oysters, a dozen of steamers (clams) and mussels, warmed crusty sourdough bread, steamed lobster with melted unsalted butter followed by a thick, dense/heavy, no topping cheesecake. I guess my state of Maine heritage is showing!
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