Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
​ I was just going through my spice drawer and realized I have a lot of spices,rubs ect... but I'm always missing 1 or 2 for almost everything I want to cook. Does this happen to any of you.
Might be cool to get a look at everyone else's spice drawers or racks. Kinda like showing off your cookers.
Just for fun.
Notice the jar on left MMD. Great stuff.
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.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Mr. Bones I suddenly had a flashback to a Seinfeld episode involving lawyer Jackie Chiles and his triple threat of fancy adjectives. 'It's intuitive, ergonomic, expeditious!'
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanks for that link Huskee I did search for this type of post before putting up mine but didn't see one. Some of the earlier pics are really cool. I guess it's not a bad thing to revisit a topic like this for some of us newer folks. Hopefully they will check out the link you posted as well.
Very welcome Steve B. The search function in vBulletin is horrible. I've typed in the EXACT wording of a post I'm looking for and it brings up 15 pages of irrelevant posts, so it stands to reason a person couldn't find a related post to something they're thinking of making. (Hopefully future updates will address the search feature, fingers crossed). All I can say is "great minds think alike!"
Question? Is this the BBQ'rs Version of "You Show Me Yours & I'll Show You Mine"??? My Mama Told Me I Couldn't Play Those Kind Of Games?
🤗😇🤗 Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Okay, here's a small portion of what I keep on hand:
A very small portion.
Not nearly as organized, but I know where everything is, all th' way to th' back.
Last edited by Mr. Bones; October 29, 2016, 07:59 AM.
The smoked bacon salt is good, but I don't use it as much as I thought I would. The crystals are huge and that makes it difficult to blend into my rubs. The hickory smoked sea salt, however, goes in just about everything.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Yes Huskee pointed that out. I wish I found that post before I posted mine and just kept his going.
But as he said (great minds think alike). Go figure???
I put a little bit of the arrowroot in my chicken wing rub with the idea it will help the skin crisp up better. The wife uses it as a general thickener.
Not really, but I want to experiment a bit more before I'm ready to draw a final conclusion. I need to do a side-by-side experiment on the same wing cook.
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.
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