Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I've been cooking for a long time now, but I provided the pulled pork for a wedding last October. I took a sample to the bride and groom a month before the wedding and the groom tasted it. He'd been telling me how good his mom's pulled pork is that she prepares in a crockpot. He took one bite and said, "G*D-D@MN!"
And each time I cook, my wife looks at me and says, "Will you marry me?" :-)
I made pulled pork one time and when I tasted it I was "mmm this is good" I took another bite and said the same things. I said the same thing the next dfay with leftovers and she says you make it sound better than sex.
That is what we call it now - Better than sex pulled pork.
Several years ago I came sooooo close to opening a restaurant with a couple friends. The more I thought about, the worse the idea seemed. Now I’m glad I followed my instincts. Not because of the current situation but because our ways of doing things would have clashed and I would have probably gone all Sweeney Todd on him. LOL
My 9 year old tells me that I make the best cheeseburger he's ever had. I disagree but I love that he thinks so.
My dad has said that "we always get spoiled when Andy cooks". That one felt pretty good since it's more of a cumulative compliment.
Multiple helpings and clean plates are always the best though
I had one friend tell me my brisket was as good as Franklin's, another said my pastrami was better than Katz's, but the best is when friends come over and their kids request my smash burgers. Now that is pure joy to my ears! I learned how to do all 3, plus sooooo much more, right here on AmazingRibs.
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
Large groups (Some well known restaurant brands too) paying to come back and eat your food is quite the compliment. Of course it’s a complete group effort by all parts of the house.
Not sure how I forgot this one. Mrs. H letting me do the big holiday meat outside! Thanksgiving bird. Christmas rib roast. Easter leg o lamb...… it wasn't easy, took some time and certainly I couldn't do it without this place and all of you. Thank you all. …
The other day I made flank steak and mashed potatoes. My wife tasted it and said "this could be a $35 meal at a restaurant!" I thought that was a nice compliment, but I think I can do better than a $35 meal .
My dad always raves about my cooking, but he doesn’t cook and my mom doesn’t cook with much salt or fat, so he’s not used to food with much flavor .
I get that one... My father will ask when I’m coming to visit so that I can cook. LOL They both cook...sort of. O_o I always say that I learned to cook in self defense.
My cousin telling me my brisket was the best he’s ever had on two separate occasions. My daughter’s boyfriend giving up began vegan for my thanksgiving turkey.
And of course the many of you that have made my Blasphemy Ribs.
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
Cute 3 year old is helping me bag up pulled pork. He suddenly sticks his face in it and refuses to move because it "smells yummy" he eventually moves after I make him a taco. FYI this kid is a picky eater so this was my ultimate compliment!
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