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Ribs on a plane
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Club Member
- Nov 2021
- 5230
- Lower, Slower Delaware
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
I think the unspoken rule is not to eat anything that is highly aromatic on the plane... and I'll bet those would qualify! That's the only time it bothers me, when the smell of strong onions or some other damn thing fills the entire plane...
- Likes 1
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Club Member
- Sep 2015
- 6232
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
The ribs don't look very good, but maybe if everyone started bringing strong smelling, messy food aboard the airlines would offer more than a Itty bitty bag of peanuts.
- Likes 4
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