Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Cold Smoked Salmon. Maybe last time for this season?
I've cold smoked salmon two times since last October and Kroger was running a sale this week. So this might be goodbye to my cold salmon smokes until next fall. It got me through the winter and my friends and family have enjoyed it. Maybe this will get me through the summer.
The cold smoke generator does not raise the temp in the chamber (inside my Lang) and the chamber is the ambient temp outside. So I like to smoke when it's below 60 F outside. I put it on last night around 7 pm and I'll check it when I get home from work today and it will probably be done. So I leave it in there 18-24 hrs.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
It is salted before I smoke it. It spent a day or two packed in a layer of Kosher salt in the fridge. Then I rinsed it, dried it, and put it on the smoker.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Comment