Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I probably cook more steak and seafood than anything else, but I think my favorite thing to do is Brisket. I’m still not very good at it, but I really do enjoy the entire process and tending to my cooker all day long to get a passable product. That said, cooking ANYTHING outside on one of my pits is a win in my book.
New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
This is a fun thread. Troutman since you wrote pick your favorite protein to cook, I chose pork butt since it is so tasty and most importantly easy to do and not mess up. It isn't my favorite to eat, but I feel I answered honestly. I wouldn't be able to choose my favorite to eat!
I voted pork ribs, due to frequency of cookin... a major factor is that they're ready relatively quickly, vs briskets, chuckies, (which sadly didn't make th poll), pork butts; I gotta eat on th weekdays, too!
Last edited by Mr. Bones; October 30, 2018, 06:35 PM.
Thanks for those who participated in this poll. And sorry Mr. Bones for not including chuck which I'm sure would have garnished a large following. Regardless the outcome did surprise me. I knew steaks would be popular but brisket and pork ribs in third and fourth was not what I expected. I thought brisket would give steaks a run for the money and be second to those two with beef ribs (a favorite of mine!) coming in fourth. Oh well, smoke and grill on brothers and sisters...more steak !!!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I'm going for HDL Cholesterol myself, if you can accept the stretch that an acetyl sterol can be accepted as a protein when seen as a subcellular enzymatic precursor...
Troutman they should be ribs. Aren't they just a thick rib eye, from prime rib? Not arguing, learnin'. STL mostly calls 'em cowboys. I'm not sure of the $ / lb but they run ~ $ 25.00 each. I don't buy them enough.
It's a bone in ribeye steak, or as you so apply put it, a Cowboy steak. Most Cowboy steaks here don't have the extended rib bone, thus the term Tomahawk. Beef short ribs that have meat are taken from the lower section of the rib and chuck, so different. Back ribs are the trimmed bones left after they cut the steaks off.
I wouldn't be able to choose my favorite to eat! 
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