Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I really like MMD and use it on most things, especially pork and chicken parts. I enjoy the flavor in general and especially the way it's flavors Melissa with my Rum Molasses BBQ Sauce. But the timing is, we like spicy food and Memphis Dust, as delicious as it is, is not spicy at all. I'm interested in spicing up MMD, especially when only cooking for the 2 of us. Has anybody experimented with and/or settled on a modification of MMD that it's spicier than the original, yet still has the same overall flavor profile? I can, and will, experiment on my own but I was hoping somebody out there will be willing to give me a head start.
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"
I always add chili flakes to mine and it works for me, then agsin I put chili flakes in lots of things 😊. I tried cayenne pepper but wasn't as good but that could have just been about ratios.
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.
Dewesq55 Yeah, it makes it jump. I'll sometimes finish with a KC style sauce to balance it out. Did some chicken thighs with that concoction yesterday and when I heard my wife hiccuping I knew I got it right.
It is my experience that the recipe is pretty good, and able to support some heat - how the heat gets in there is up to you
I have put in extra pepper before, turned out okay.
I also put in some mystery ground hot peppers that turned out pretty good. Unfortunately it was a freebie from a family friend who didn't know what pepper it was, other then hot
Love the MMD. After eating ribs at Rodney Scott's in Charleston, and loving the spicy kick of their rub, started thinking about spicing up my own rub. Started with Texas Gunpowder which is jalapeno based. Then went with straight cayenne. I don't seem to ever add too much! I just add it in with the regular recipe mix. Of course, we love spicy/hot foods, too.
I too like spicy rubs. I substitute Hatch red chili powder for the paprika in MMD I buy my chili powder here: https://madeinnewmexico.com/products...-chile-powders. I buy 1 pound of hot, 1 pound of medium and mix them together. I use this for MMD and my own enchilada sauce recipe. Nothing beats Hatch chilies. They have a very distinct and wonderful flavor. Not cheap but worth every nickle.
My modified MMD is without question my go to for pork of nearly any cut. I’ve done a kicked up version by adding crushed red pepper. I’ll further break it up in the mortar and pestle with the other herbs I’m grinding.
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