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
All last summer I was able to find Prairie Farms Nature babybacks at the local grocery. They were consistently the best I've ever found. Now of course they're no longer available. Waaah.
Agreed, Redman . I like them better than the other BBs available around here. The flavor is much more piggy.
Randy-Phx , not a Sprout in sight. We're pretty rural with the closest bigger groceries an hour or so away. That's why it was so great to find that brand at our local grocery. I bought as many as would fit into my already-full big freezer.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
I haven't bought any Smithfield products in years due to their current ownership. Luckily, I have found locally sourced heritage breeds as a replacement. Currently $6/lbs for spare ribs...a bit pricey, but the flavor makes up for it IMHO.
I wish we had some choices. All we get are crappy-@$$ TYSON ribs which are usually not great. The Smithfield and Swift ribs I've been lucky enough to find on a rare occasion are usually better.
I wish like heck we had some decent ribs around here. I need to look into shipping some decent ribs in...
I am picky when it comes to buying ribs. I don't want the bones showing and I want them to have a certain "look". My wife asks what do the need to look like? I reply "They need to look they will be great on the bbq", she just rolls her eyes....oh well. Folks here will understand.
Be careful with the WalMart Smithfields. I ordered a couple racks from grocery pickup last weekend, and they were the "extra tender" ones. They’re brined in some sort of phosphate solution, and the texture was just way too mushy for my tastes. I’d make sure they don’t have that label if I bought again.
>>Be careful with the WalMart Smithfields. I ordered a couple racks from grocery pickup last weekend, and they were the "extra tender" ones.
I bought a single rack of those back in July. They were super thin and flexible in package (I could roll it up), and the last third was all but boneless. But they were also super cheap, and my family was away, so I got them.
They were at best OK, and of course any ribs are better than no ribs at all. But I spent a lot of my eating time spitting out cartilage. In fact, I took the last third and chopped it up, picked out the remaining hard bits, and used it for fried rice later,
Comment