Most of my ideas have already been posted, but I haven't seen meatballs - smoked they are great. And a chuck roast smoked and pulled is near the top of my list. You can use shredded beef in lots of recipes including tacos, burritos, pot pies, and the list goes on.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Yup, that'll work, jfmorris . I've made meatloaf with the SnS/kettle mode and also in kamado mode on my WSCGC in addition to my PBC. They all make great tasting meatloaf.
Want to be different? Take the plunge and introduce your following to lamb! Pulled shoulder with Meathead's Sunlite Black BBQ Sauce is awesome!!! Or you can dive right in and do a whole one! Impressive as all "get out". May sound imposing but easy to do!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
If you grind your own... I use chuck and lamb for mynlightly smoked meatballs and then finish them in sauce for a very great meatball and flavor profile.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Whole chicken ( spatchcocked or split), various sausages, pork loin. Pork loin is a blank slate like boneless, skinless chicken breasts--lots of options and easy to grill.
Mac and cheese is always good. I buy the Stouffers 98 ounce trays from a local food service company. They come as 4 trays per case. I doctor that up with parm asiago or other cheeses and spices. I add bacon or smoked sausage and then smoke. The last 20 minutes or so I put crushed chili cheese Fritos on top. Lots of ways you can go with mac and cheese and people love it.
Pork belly burnt ends are always a nice surprise appetizer people really like.
Smoked bourbon glazed carrots, beef or pork tenderloins smoked baked potatoes are just some of the things I can think of that ive done recently.
Whole hog (or lamb). Everyone should try cooking a whole animal with an improvised cinder block pit at least once in their lifetime. Aaron Franklin has an instructional video here - get some groovy tunes, a lawn chair, some espresso, and a pile of wood with a burn barrel and spend the night burnin' and shovelin' hot embers. http://video.klru.tv/video/2365503928/
PS. You can also buy a cajun microwave and make it a little easier on yourself.
Or you can dive right in and do a whole one! Impressive as all "get out". May sound imposing but easy to do!
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