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.
Wow, that is funny. I just perfected my version of this. Fries seasoned with seasoned salt batter, fried in tallow (rendered beef fat from briskets and steaks that I save up and grind first), with white cheddar cheese curds, brown bacon fat gravy, left over pulled pork or rib meat, and topped with a sprinkle of chopped fresh parsley (to add color for photos at my wifes request). Bet those eat just as good!
Wow, that is funny. I just perfected my version of this. Fries seasoned with seasoned salt batter, fried in tallow (rendered beef fat from briskets and steaks that I save up and grind first), with white cheddar cheese curds, brown bacon fat gravy, left over pulled pork or rib meat, and topped with a sprinkle of chopped fresh parsley (to add color for photos at my wifes request). Bet those eat just as good!
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