Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
One of the greatest things in the morning hours is the smell of pork, Meathead's Memphis Dust, and wood smoke. It's intoxicating. I walk by my cooker and just stop and inhale for a minute. The last time I cooked a pork butt rubbed in Memphis Dust and used apple wood for smoke, my neighbor told me that he was getting high just from the aroma drifting into his yard!
Thank you Meathead for making my backyard a place where people come to get high off the smell of BBQ!
I agree wholeheartedly! I served this up a couple of hours ago and the crowd went wild. This was the first butt I've done with the Weber/SNS and it was fan-friggin'-tastic, if I do say so myself.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
My other neighbor just moved here from California. He told me this morning that my fireworks and BBQ and chickens have caused him to wonder why on earth he stayed in CA so long in the first place. #winning
If you're lazy about making your own rubs, take a look at some of the McCormack's GrillMates rubs and seasonings. I swear they have been reading the recipes on this site. A couple of them of almost identical to what I do.
I'm going on record as saying the Tastefully Simple Everyday Grilling seasoning makes a pretty decent rub for boston butts. Just put it on the night before like you would dry brine. One of the main ingredients is salt, so... you know, just in case you find yourself a little short of MMD.
Hopesfall ... I don't have an SnS, so bear that in mind. That said, what I've read here on the Pit indicates that you will get 6-8 hours of cook time out of the SnS. Since pork butt is more like 10-12 hours to cook, you'll have to add more charcoal.
I usually add a chimney of KBB at about 7 hours for a butt cook and it's easy with the hinged grate. Just have everything ready and you can do it quickly. Not necessary for a rib cook. The added KBB will last longer than the initial fill since the meat is already hot.
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