Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
These are crazy good! You'll likely eat them soon so go ahead and make two batches. One for now and one for later. The recipe is from my wife's late Aunt.
AUNT SARA’S RUM BALLS
2 cups vanilla wafer crumbs (finely chopped; recommend using a food processor)
3 tablespoons rum
1 cup chopped pecans
4 tablespoons dark corn syrup
Wear rubber gloves!
Blend all ingredients together and shape into small balls.
Roll balls in powdered sugar.
Store in tightly closed container.
Haha, I love this idea, thanks! These would making sitting around the table after dinner listening to certain family members drone on about nothing a bit more bearable.
Ha! This reminds me of a potluck of sorts we had at work about 20 years ago and one of the guys brought in some rum balls. He took the lid off those suckers and the aroma enough about made us loupy. As the day went on they had turned to soup and we were eating rum balls with a spoon. By the end of the day we didn't have to go across the street for cocktails (even though we still did) because the rum balls had succeeded in making a few people tipsy. For whatever reason, have haven't had them since. Probably because nobody makes them. Thanks for sharing fuzzydaddy !
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
> 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
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Oh and don't forget to go pick up a jar of maraschino cherries, pour out the juice and fill with the excess rum/whisky, and let it set for a few days in advance. They go well with the Rum balls.
No, no, no. After much experimentation (and it is worth the expense) you take Amarena Cherries, drain the syrup and replace it with maraschino liqueur (such as Luxardo). Let it sit and get friendly.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
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