LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Rainy day in southern Minnesota but was able to sneek in some PBC Bone in Chicken Breasts this morning. Now we have chicken for Lettuce Salads, Sandwiches, etc... Hope to make some PBC Chicken Salad with Grapes, Mayo, etc.. next week. Seasoned with Bearded Butchers Original Seasoning. It's a good salty seasoning similar to PBC AP Seasoning. Happy StayInCookOut Day Everyone!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
The karu is wood fired so much simpler. It has a gas attachment option and looks and works exactly as the koda, but gas doesn’t get the stone as evenly hot since you have to leave the door open. With wood you can adjust the temperature by the wood surface area. Works well with very dry wood. Can run the karu on charcoal but it doesn’t get as hot nearly as fast.
Last edited by Polarbear777; March 28, 2020, 03:58 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I had a fire in the firebox (splits warming on the side ignited) and drove the temp up to nearly 300F. I opened the cook chamber to let some hot air out and took the opportunity to snap a pic. Looking pretty good! #StayInCookOut
Horizon 20 Classic pullin Main Smoker duty today, we gots sustained 25+ winds, gusts up to 50 mph., comin from every point of th compass...
Challengin fire management day, yall could safely say! #stickburner
7.59 lb. pork butt, 3LP KC All Purpose
6 lb. rack o spares, 3LP Memphis Style BBQ rub, been wantin to try this rub out...
More to come...
Took a walk around the block with the x4 receiver (only a 1/4 mile at it's furthest point...but lots of houses between receiver and main unit) - signal never wavered. thats encouraging.
Attached Files
Last edited by xaugievike; March 28, 2020, 02:13 PM.
22" Weber Performer
Kingsford Competition Briquettes
Weber Rapidfire Chimney
Char-Broil Big Easy - Infrared "oilless fryer"
Thermapen(s)
Fireboard original
Slow N Sear
GMG Jim Bowie WiFi
Englebrecht Braten Gen IV 1000 on order
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.
Y'all are kickin' butt!! I hope those of you who do social media are remembering to post these pics to all your social medias with the #stayincookout hashtag.
In another hour or so I'll be firing up the Silverbac to cook up some hot & fast chicken thighs. After that, closer to bedtime, I'll be firing up the exciting new Masterbuilt Gravity Series to do an overnight pork butt cook (for my work lunches beginning tomorrow night). I don't usually do overnight cooks but I am looking forward to trusting this cooker and finding out if it can be trusted unchaperoned.
Char Sui Pork
Marinated last night (forgot to use the red food coloring. (Good thing it doesn't effect to taste)
Put on this morning at 225F
1 hour in IT @ 145F basted with the heated marinate ( remember no coloring!)
Will add more pictures when done.
I just went into the chest freezer to grab a pound of chuck I had ground for tacos and found a trimmed, dry-brined 2 pound butt in a vac-sealed bag. Since I'm cooking a chuckie tomorrow anyway, might as well throw it in too. Due to limiting trips to the store thanks to Dos Equis virus I can't actually participate in National BBQ day until tomorrow. The pic I posted on this thread was my maiden voyage in the OKJ last spring.
Pollo a la parrilla. Chicken on the grill. We ate the big steaks last night so just this featherless carcass for tonight. Only redeeming feature is the Hanks signature bbq rub on it..
#stickburner
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