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"
My go to "secret rub" is equal parts salt, black pepper and granulated garlic. Alternatively, I will do BBBR or Montreal Steak Seasoning. I used Raichlen’s Type A rub a couple times, too.
I think, if you want to hit it out of the park, so to speak, you just can’t go wrong with salt, pepper, granulated garlic.
same reason for coarse ground pepper. You break up the smooth surface of the meat, which helps to hold smoke onto the surface of the meat. Per Aaron Franklin.
My Brisket rub is similar to BBBR, but I omit some of the ingredients. I don't see an advantage over buying rubs, I just make my own. BBQ sauce is a different story though. I blend BBQ sauces to get what I want. Tried for years to come up with "My" BBQ sauce. Too thin, too sweet, too hot, too salty, too bland, and then just plain crappy. Got a good sauce now.
Equal parts Head Country Reg. BBQ Sauce and Blues Hog Original BBQ sauce and some drippings from the meat to cut the sauce a bit. That's it. It's a sweet sauce.
Weber 22.5" Silver (since 2000)
Large BGE with BBQ Guru thermostatic blower (since 2006)
Hasty-Bake Legacy (July 2014)
Also owned COS and Weber Smokey Mountain for short time in early 2000's.
Thermapen instant thermometer.
William & Sonoma meat probe.
Taylor digital with remote display, meat probe but use for pit.
Have used Dizzy Pig's Cowlick with turbinado sugar 50/50 for a few years. Last few times I went with BBBR. Both rubs are excellent. Also, since all I can get are flats, I usually inject with apple juice or low-sodium beef broth.
I really like the Dizzy Pig rubs myself, especially for when I don't feel like mucking around building my own. My only problem is I don't use them quick enough!
I'm right there with you EdF, and that makes them (and all store-bought stuff) even more expensive. Home made is fresher and cheaper, but I do love convenience!
I have gone to Oak Ridge rubs almost exclusively the last year or so. Black Ops is a outstanding beef rub but I do wish they would make it in a coarser grind. I use to mix my own but then I got into the larger event cooking and mixing my own rubs just wasn't practical anymore. It was just one more thing to do amongst a hundred other things needed to be done.
The Spice House also has some pretty good blends. Oak Ridge is always very fresh if you buy directly from them but don't wait to order too long they batch and ship on Mondays only. So if you order on Tuesday it won't ship until the following Monday.
Oh, I should mention Oak ridge Brine mix is outstanding as well.
I like equal parts Tones Restaurant Black Pepper (coarse grind) and kosher salt. Sometimes I'll go 2 parts black pepper, 2 parts kosher salt and 1 part garlic powder. I'm beginning to prefer the second option, after my last two briskets.
Last edited by Steve R.; December 6, 2017, 03:21 PM.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I'm with Spinaker , my most frequent rub is the Oak Ridge Black Ops rub. A teaspoon has only about 1/5 teaspoon salt, so I put about 2-2½ teaspoons per pound on the meat the day before the cook to get the equivalent of Meathead's recommended ½ teaspoon per pound salt. Also like BBBR, but reduce the quantity of black pepper to make my family happy.
CandySueQ - I guess I'm a minimalist too. Before we knew anything about smokers, we made ribs by cooking them "naked" with a water pan on the indirect side of our gas grill till they were fully cooked then moving to the direct side brushed with garlic butter till crisp. Never got any complaints.
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