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.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
This might be the best soup on earth. Made with MN Wild Rice, there is nothing better. Of course, I am over hyping this, but it is really good and a childhood favorite.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Soup is ridiculously easy. You don’t need to mess up the Instant Pot. Just grab a decent sized sauce pot, like you’d boil spaghetti in.
Take a bunch of things you think will taste good together and simmer them together for an hour. Voila! Seriously, that’s it.
1) Chop up some chicken, some onions, some celery, some carrots. Get a carton or two of chicken broth, or better yet, mix up some Better Than Bullion. Simmer it all for an hour, adjust the salt and add some pepper. Now you got chicken soup. Make some noodles, or rice. You can add frozen peas and corn, some green beans, and a few cubed potatoes, and you have chicken vegetable soup.
2) (This is the first soup my grandmother taught my four sisters and me.) Start with beef flavored Better Than Bullion, maybe two quarts worth. Cut up those carrots, onions, and celery. Add a can of stewed tomatoes. Get it all simmering. Take a pound or a pound and a half of ground beef, and just pinch off bite sized pieces and drop them in the broth. Let it simmer for an hour or so, and adjust the seasonings. Voila! You have hamburger soup! Add those peas, and corn, green beans, and potato, and you have vegetable beef (hamburger) soup. Make some noodles for it!
Once you get the hang of it, you can add a bay leaf, you can add some sage to the chicken soup, you can add parsley to the beef soup. But look at those “recipes”. You’re just taking stuff and simmering it in broth. No talent necessary.
Now, long ago, our parents and grandparents started with water, and the bones and trimmings from the leftover roast, or chicken, or turkey. They’d have a stockpot going when the meal ended, throw all the leftovers in it including potato peels, gizzards, carrot peels, anything. Then they would strain that and use it as the base, adding the meat, carrots, celery, etc. Now we shortcut that with canned or boxed broth or stock, or bullion cubes or Better Than Bullion (which is actually demiglacé). But it’s the same idea. Bean soup and split pea soup are just ways to use up leftover ham bones! We have a local diner that makes soup from the previous day’s special; I’ve had lasagna soup, pastrami Reuben soup, sausage and pepper soup… all were excellent!
Last edited by Mosca; November 30, 2022, 08:12 PM.
Just don’t cook the rice or noodles in the soup, and don’t add them all and then leave them overnight. They’ll soak up all your broth. Make them separately, and add them to the bowl and pour the soup over them.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Ha! I make that as a salad! Leave out the turkey and the chicken broth, swap the canned tomatoes for fresh. Thin sliced red onions or scallions instead of diced yellow. Finish with Italian dressing.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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