Oh also...if there is a will, then by golly, there is always a way
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Charter Member
- Mar 2015
- 611
- Melbourne Australia
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6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
LlI'm just an ordinary guy cooking at home and also I am a premium member of Shefsteps and I love Seriouseats as well. Yes they use equipment most people don't have but I have invested in some of the equipment. I must say that the recipes I replicated from those sites opened my eyes to culinary gems I would not normally experience. For You guys in USA it is not that hard to get the ingredients ( Modernist pantry - Amazon etc ) Here in Australia it's a bit harder but I managed. I now have sodium hexametaphosphate - sodium citrate - citric acid - msg (monosodium glutamate) transglutaminase - ascorbic acid - soy lecithin - sorbitol powder - xanthan gum - grains of paradise etc etc .,..,... Yes I can go to my supermarket and buy processed kraft cheese but it is more fun to make it myself and flavor it any way I like. As much as I love Amazing ribs and BBQ I also love modernist cooking techniques - variety is the spice of life they say - all I have to say is don't be intimidated and give it a go - also a lot of their recipes do not require special equipment and are still really good.....I just got delivered a book today - Heston Blumenthal's The big fat duck Cookbook! Can't wait to read it will be awesome.....ultimate modernist cooking!!! Next book I'm ordering is Meathead's book - I just love cookbooks......
LLast edited by Steve Vojtek; January 20, 2017, 10:46 AM.
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Great to be back Huskee. Sorry for my absence been really busy. Still addicted to Amazing ribs!!! LOL......
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Club Member
- Jul 2016
- 436
- Barnsley's Ford
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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
Sussing out some supplies I find to be half the fun. I've noticed that where an ingredient is part of an "ethnic" diet, it is far cheaper at an ethnic market than at the local supermarket. Citric acid is used in home brewing/wine making and is cheaper at one of those supply places than the Ball Citric Acid in the canning aisle. It's also known as "sour salt" in the Indian markets.
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I am just getting into sous vide cooking so I go to their website mainly for finding out what temp I should cook a certain meat at. Honestly I have not noticed any of the specialized cooking tools other than Joule which is the machine that I bought just because of the higher output. I don't really like the fact that I have to use an app to operate it with but I gave into that so I could get a superior unit. If I had 2 to 3 times the price of that unit to spend I probably would have gone with a self contained sous vide cooker like the Sous Vide Supreme. I guess you take what you need from any given website and put it to use in your situation and with what you have to work with.
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The funny thing is you can trace American "modern" cuisine, through all this. Listen to Dave Arnold's cooking issues radio show; follow the evolution of low temp cooking with immersion circulators, which cost $2,000 at the time. In the background is this book, "modernist cuisine." Many people call in with BBQ questions, roto vaps, pressure cookers, centrifuges... Over the years the cost of sous vide goes down. Chris Young announces his next project, "chefsteps." Kenji takes stage... home cooking nears perfection... Amazingribs popularity skyrockets... Meathead writes his book... He and Dr blonder are interviewed on cooking issues... in the mix The Pit is formed... American cuisine starts to take center stage, (other people want to know how to bbq, realizing however they had cooked their meat before we had a better way) People in The Pit notice the spotlight and lead the way, creating new food for tastier future...SnS, PBC, ceramic cooking, Breadhead, the moderators, cast iron, SV, Potkettleblack, spice rubs, conquering the stall, smelling like smoke, doing it all for fun...trying anything for the love... haha...
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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