John "JR"
Minnesota/ United States of America
******************************************** 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 *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Black Pepper..........20 Grams
White Sugar...........12 Grams
Onion Powder..........8 Grams
Mustard Powder.......5 Grams
Garlic Powder..........6 Grams
Ancho....................5 Grams
Chipotle.................3 Grams
There you have it. All measurements were gently leveled with a stainless steel leveling stick, over a stainless steel measuring spoon and are as accurate as my OXO scale says it is.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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 Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Black Pepper..........20 Grams
White Sugar...........12 Grams
Onion Powder..........8 Grams
Mustard Powder.......5 Grams
Garlic Powder..........6 Grams
Ancho....................5 Grams
Chipotle.................3 Grams
There you have it. All measurements were gently leveled with a stainless steel leveling stick, over a stainless steel measuring spoon and are as accurate as my OXO scale says it is.
OK ... so the BBBR recipe is in the spreadsheet (it only took about 2 minutes ... part of which was spent trying to remember where I put the damn thing). I need to do a little DropBox housekeeping before starting a new thread for ingredients by weight (not specific to MMD or anything else). With luck, that'll happen as early as tomorrow.
Now, couple this with a suggestion someone made in the past: print the ingredients and paste it on the container. Now you don't even have to look up the recipe!
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