Haha, you had me stumped at my work computer for 30 minutes on this one Huskee ! Good one, hard choice!
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POLL: Pick your last BBQ meal on earth- what would yours be?
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I picked ribs, but golly be shucks, a ribeye or some short ribs are awfully close. Can I have a combo plate?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Since peanut butter & jelly was'nt one of the choices, I'll go with the one and only RIBS! Did Pit Boss get his tongue cut out that you Huskee are doing his bidding. AND, is Pit Boss really going to cook for anybody? I think this is a hose job & we who post will get nothing as usual. I think I want to change my vote!
And since we're getting nothing, I'm with Willy, I want a combo!
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Founding Member
- Jul 2014
- 6160
- Maple Valley, WA
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Charter Member
- May 2015
- 407
- Acworth, GA
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Komodo Kamado 22" Supreme
PK Grill
Weber Genesis S-330
Weber Summit Charcoal Grilling Center
Weber Go Anywhere charcoal portable(my oldest Weber)
Maverick 732
Tappecue
ThermaChef
ThermaWorks Smoke
Thermapens
I voted for beef ribs and(with all due respect to David Parrish ) it would be at Louis Mueller's.
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Ok, I agonized over this but in the end I went with brisket. It came down to brisket, ribs or steak (ribeye of course). Coming in at #3 was ribs, we cook them often enough so while I love them, they wouldn't be a dying wish special treat. Ribeye came in at #2 simply because I don't believe that I can be beat at ribeyes. If Pit Boss proved me wrong and cooked a better ribeye than I thought possible I'd die an unhappy man knowing that I'd been outdone in what I consider my specialty, on my deathbed no less.
So the winner was brisket, a rare treat for us, in fact I think I only cooked 2 of them this past year. They both turned out great and just thinking about them makes my mouth water. Plus, if I'm going to die I want to see someone laboring over hot coals for a good 20 hours or so just to make my final meal an enjoyable one.
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