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
The other idea I had for the long term is to get a pellet smoker. No charcoal, not in violation of the insurance and not technically a problem with Chicago. Just like keeping my propane tanks outside is not a violation of Chicago rules, because I'm not storing them in my apartment.
I think you would love the pellet smoker, they do a really good job with pork butts. I have done serveral on my Traeger and they have all turned out really great, even the ones that I overcooked because I was not paying attention to the temp of the meat.
So, for leftovers, I made a quick mop of 1/4 c of apple cider vinegar, half a teaspoon of MMD, two grinds of salt and a shake of red pepper flakes, whisked to roughly even murkiness, and now I had the pulled pork and flavor that I really wanted. Wife prefered the smoky sauce, with a shot of the Lillie Q Hot & smoky (which I don't really care for on pork). I prefer something with a bit more acid to balance the richness out. And man did it.
You like the same flavor profile that I do, Potkettleblack. A bit of acid balances so nicely with the unctuous quality of the pork. I'm going to try your combo for a side sauce on my next batch of pork goodness.
Idea I kinda stole from Raichlen's How to Grill. On the beef ribs, memphis style, he mops right at the end with a rub + white vinegar. I was out of white, so I used ACV, and since all of Raichlen's rubs use salt, and MMD doesn't, I added the two cranks of salt. Pep flakes for a tad of picante.
Nice looking cook PKB! FYI I usually don't wrap my pork butts. If the stall lasts too long, I'll raise the pit temp to push thru it. Prok Butts are very forgiving, I've never had bad results from pushing the pit temp to 325 or 350.
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