Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Fascinating 18th Century Cooking series on YouTube
I found this by accident while searching for something else, and I couldn’t stop watching. It’s not just the food, it’s the presentation and explanation, and in some cases adaptation. I suspect many will be as hooked as I am. Here are three to get you started. Don’t get hurt as you fall down the hole.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
18" Weber Kettle
22" Weber Kettle with Slow N Sear
Weber Genesis (propane)
28" Blackstone Griddle
Pit Barrel Cooker
Chefsteps Joule sous vide
Bernzomatic TS8000
GrillGun
SousVideGun
Thermapen MK4
Avid beer fan (IPA, big stouts. Bitter = Better in my book)
untappd user: maxriptin
Cocktails: Alton Brown turned me onto boulevardiers. That has become my travel cocktail. At home it is usually spiced rum, vodka, or whisky mixed with ginger ale.
Planning on a DIY smoker. **Those plans got scrapped. Between the PBC and the SnS, a DIY smoker project has moved way down the list. Now I want to build an Argentinian style grill!
Former homebrewer with plans on returning to it when location and time allows.
No restrictions with me (love meats, cheese, veggies, etc...) however a friend I often cook with has celiac so I avoid gluten in my cooking. (PS. Stone delicious is a gluten reduced beer that he highly recommends )
I've been watching Townsends stuff for a while. Not only are the cooking videos great, but there are a bunch of living history pieces as well as recreations of 18th and 19th century accouterments, like cabin builds, canoes, even a Cobb oven build for those interested in an outdoor oven. Very interesting, especially if you are a history buff!
Last edited by OHurley88; August 18, 2020, 10:57 AM.
The algorithm told me to watch a few of these a couple of days ago. Interesting stuff. In my ignorance I was kind of surprised cook books existed back then. Thought that was a post WWII thing that came along around when the concept of leisure time was invented.
You’ll find that amounts of ingredients, for the most part aren’t listed. It’s some of this & some of that. You have to test & guess what they were thinking.
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