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"
Cooked up a couple racks of back ribs while Stacy made some pasta salad. Lazy summer afternoon. Had a cigar and a couple glasses of wine while the ribs were cooking. Everybody dug in and enjoyed.
Also, look how rock solid a WSM 22 is .... once I had it set, I didn’t mess with the vents at all :-)
It was nice .... sitting out back in the summer sun, a couple glasses of a nice red, a nice cigar, smelling the ribs cooking, dogs were lazy in the sun. Gotta find some good where we can considering all the crazy of the world right now.
My wife and I did much the same today, relax and de-stress in the pool. Best medicine in the world is to watch the world go by.
....with a nice red....not so much into cigars anymore....
Dang, here I was having a relaxing day of homebrewing and kegging some finished beers and you done made me crave ribs. Luckily, I have a slab in the freezer which is now thawing. But, I have to drive into town for the cigar.
Here's mine. I just pulled them off the KBQ, they are resting now. Smoked a Drew Estate Maduro Java while cooking them, now smoking a cigar they had at the store - Undercrown, never heard of them but it is a good medium bodied maduro. Just googled it, it is made by Drew Estate who calls it "A high-end cigar for the working man."
Last edited by 58limited; August 23, 2020, 08:40 PM.
This turned out to be one of my best slabs of ribs yet. Seasoned with Salt Lick rub. When it started looking a little dry I started basting with a blend of butter, splash of lime juice, Salt Lick rub, and a splash of water. Turned out perfect with a great smoke ring. Only complaint is they are a tad bit salty, I used salted butter. Didn't have any unsalted on hand.
Record hot and dry...we actually got out of bed the other night when it rained to go out and stand in it for a few minutes, and feel natural cool air! This too shall pass!!
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