I gave a BBQ class to buyers of my pits today. Perfect day although really hard to make great pulled pork in 6 hours out of a large front leg. Used my version of Memphis dust ( 1/2 cups of sugar and tablespoon of cloves.) Will have to repeat soon.
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Wow you must be up in Canada?? Everybody is wearing a hoody? Like it's cool or something. I'm jealous its 98 Degrees here (36.6 Celsius encase you are in Canada ) put out some nice looking food though. Well except that last picture is that a sea monster hanging from that guys hand? If So looks like the tastiest sea monster he's ever had!!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WรSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
In the last pic it is the offcut of ribs. I made bacon out of it and had been in the fridge.
I add Jalapeรฑo and honey to amp it up. Spring is finally here, trees are starting to blossom.
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.
Thanks was a great day. I posted the pics on Facebook and someone called and wants 2 x 500 gallon smokers on a trailer.
I guess he has a bad case of small dick syndrome
) put out some nice looking food though. Well except that last picture is that a sea monster hanging from that guys hand? If So looks like the tastiest sea monster he's ever had!!
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