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Brad of North Georgia just got me to thinking. Which I rarely do 🙄 He asked me why I didn’t like certain vegetables. Part of it might be because of the crap canned stuff I grew up with, not sure. But anyway, some of it I’ve had fresh since then, and still hate it. Here’s my top 5 worst vegetables I’ll never eat. Some of these are in no particular order. Feel free to add your own "Honorable Mentions" if it’s more than 5.
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.
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
Any of them from a can, and f***ing Brussels sprouts. I refuse to ever visit Brussels, or Belgium for that matter (unless I'm invading it) because of their bitter, vehement, nasty little contribution to the "Fruits and Vegetables" section of the pyramid. It was a corrupt multi-national conspiracy that lead to the elevation of that noxious, invasive, soul-robbing weed into the food chain. I think it was to get even with the Germans for aforementioned invasions, but why punish the rest of us? It is even written of in the scriptures: "Thou shalt not taketh the vile Sprout of Brussels into thy repast for it is evil in any of its incarnations " Rotgutticus 1:1. I'll happily slurp Soylent Green before I let the tiniest leaf of that Devil's Cabbage cross my lips. I have read that even Hercule Poirot detested the disgusting and offensive "culinary treat" from the country of his birth, though I'm told he did enjoy a good Fromage de Buxelles from time to time.
Other than that, I'm pretty cool with everything else. Who doesn't love a good jicama?
Last edited by CaptainMike; June 24, 2021, 12:31 PM.
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 wife loves cooked spinach (and related greens) but cannot eat them. During the cooking process, an enzyme is released that causes her to be violently ill about an hour after eating it. That did make for an entertaining car ride home from dinner one night, before we knew
As for me ….. Eggplant and beets are way high up my "never gonna eat you" list. And Kale. That stuff is stupid.
I don't hate any veggie, but there are some that I just don't see the point of. Eggplant... too much prep and fuss for the results. Beets are fine, esp the orange ones but they take way the hell too long to cook.
Brussel sprouts, you all just need to learn how to cook them. Or make them salad - shave them thin, toss in a mustardy dressing. Also, don't buy the large ones.
Last edited by rickgregory; June 24, 2021, 09:07 AM.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
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