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Thank you Meathead!! (or: Makin' Bacon - The Results Show)
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Aug 2016
- 4
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~18" WSM
~22" Weber kettle
~propane char griller
~MAV 732
~Thermo pen MK4
~Weber chimney starter
~fav. Whiskey -Jamison (a nice bottle of Midleton when I can afford)
~fav. Beer - Lagunitas but any IPA will do
~fav. Wine- I have no idea, but wanna learn
~fav. Pro Teams- Oakland Raiders, Oakland athletics,
Omg! Looks awesome! Love BACON... Waiting on my cure salt from Amazon, hope to get started with the cure tonite... Which salt did you use? I plan on using meatheads recipe, exactly. Any tips you might have would be appreciated
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Originally posted by Rdrjsm View PostOmg! Looks awesome! Love BACON... Waiting on my cure salt from Amazon, hope to get started with the cure tonite... Which salt did you use? I plan on using meatheads recipe, exactly. Any tips you might have would be appreciated
Just fried some up for breakfast - AWESOME!
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Originally posted by scottranda View PostSweet! I'm curing some tomorrow. $2.39 per pound on pork belly. Scored some today!
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smokinsteve I did find it at Costco yesterday. (Matthews, NC location)
And I saw the post, but forgot about it. I just replied. Schedule away!
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Moderator
- Nov 2014
- 13625
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Just bought some belly today. I think I am going to try an asian flavor this time. I plan on staying with the regular recipe but I am going to add a few things. I am going to add some ginger, soy and five spice to the mix.
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