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.
POLL: Pick your last BBQ meal on earth- what would yours be?
So let's say you have a last meal coming up, and your choice is any BBQ meat you want. What would you pick?
And don't worry, it would be prepared by David Parrish so whatever the choice it'd be stellar (but I can't answer why Pit Boss would be telling you to pick your last meal though )
Sorry, Huskee for the "Other" vote. It would be tri-tip because it's what I have been BBQ'ing/smoking since the early 1980's as my "go-to". It would have to be my last meal.
Smokes - saw boftx 's comment. I didn't read the poll correctly. David Parrish, before I go, please visit so I can show you how I like my tri-tip otherwise, you need to tell me what your specialty is and I will go with it.
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
What kind of ribs? Pork or beef? If pork, full spares, St. Louis, baby backs? If beef I will assume short ribs but are they going to be cut flanken stye or English style?
It's my last meal, this is very important.
I mean, I'm probably going with ribs no matter what. But for my last meal I think I would want a rack of St. Louis ribs.
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.
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.
I'm reminded of the movie "The Green Mile". It involves chicken fried steak, a hat, and Mae West. Look it up. Where do you guys come up with these questions?
Oh yeah, I'd go with a Wagyu prime rib, or even better, a Wagyu prime rib cap roast - spinalis dorsi.
Once you have a smoked prime rib, it's hard to go back to a non-smoked prime rib.
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Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
I voted ribs. By far my favorite BBQ, but if I could have JUST burnt ends that would be picked over ribs any day of the week no matter the circumstances.
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.
Personally I'm torn between a plate full of perfectly juicy & fatty brisket and a 2lb, 2" thick Prime porterhouse cooked medium rare with generous salt and heavy sear.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Huskee, I had to Vote - Other! For Damned Sure if It Was My Last Meal BBQ, I want Leftovers!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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