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.
Almost any leftover vegetable goes into the next morning’s breakfast omelet. Same with beans, and ham, and taco filling, and burgers, and kielbasa. And pasta, and rice.
Leftover turkey, chicken, pork, and beef/steaks become soup. Anything can be made into soup. Some of the leftover roast beef from Christmas was made into beef barley soup.
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"
Not even BBQ/Grill/Smoke anything ….. the remnants of Paprikascsirke over top of a couple spoons of nokedli the next day when I am not ridiculously stuffed from eating it the night before. Paprikascsirke was always my birthday dinner request when I was a kid. Chicken, swimming in a crazy good paprikas …. Sour cream, paprika, chicken broth, onions …. Is something I dream about when I’m hungry. Or the day before my birthday
I make my wife and I each our own pan pizza when I bake them. Why? So that I get leftovers of my pepperoni and Kalamata olive laden pie. Hers is just pepperoni, so it would be easy to do half and half. But, nah.
Leftover pinto beans get better every time they’re reheated. Then there’s leftover mashed potato pancakes. They’re a blank canvas looking for garlic or green onions, chives and sour cream, bacon and cheese, the list could go on for a while.
Leftover, reheated pizza and a slice of cold apple pie for breakfast. Really, I like just any leftovers for breakfast. I had half of rack of lamb a couple of days ago.
Turkey sandwich on light bread with Dukes mayo. Thanksgiving night. Or a bowl of leftover collards with raw white onion and this pepper sauce (or my own when I make it). With a couple slices of tomato.
SheilaAnn this is one of the few things I always have on hand. I refill the bottles with vinegar several times, and when I think I have overdone it I eat the peppers as snacks.
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