Episode 50 - April 6, 2017 - Spinaker interview

BBQCentralShow

Greg Rempe

Joined: Jul 2014

Posts: 360
#1

Episode 50 - April 6, 2017 - Spinaker interview

April 6th, 2017, 10:09 AM

"In-Depth" with new moderator Spinaker - Also a look at the top news stories, a Pit-master Club update and more!

Links: Meatingplace
Tags: None

3 likes
Craigar

Founding Member

Joined: Jul 2014

Posts: 1006

Location: Papillion, NE

* - Weber 26.75" OTG
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* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
* - Current butchers: Just Good Meats & Fareway Foods
#2

April 6th, 2017, 10:31 AM

BBQCentralShow Another great show Greg!

Spinaker Great interview!!! Once again, welcome aboard as a moderator!
1 like
Comment
1 comment

#2.1

Spinaker commented

April 6th, 2017, 01:22 PM

Editing a comment

Thank You Craig! It was fun to do.
Huskee

Pit Boss/Manager

Joined: May 2014

Posts: 13909

Location: central MI, USA

Follow me on Instagram, huskeesbarbecue

Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills
Yoder loaded Wichita offset smoker

PBC

Grilla Silverbac pellet grill

Slow 'N Sear Deluxe Kamado (SnSK)

Dyna-Glo XL Premium dual chamber charcoal grill

Weber 22" Original Kettle Premium (copper)

Weber 26" Original Kettle Premium (black)

Weber Jumbo Joe Gold (18.5")

Weber Smokey Joe Silver (14.5")

Brinkmann cabinet charcoal smoker (repurposed)

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(3) Maverick XR-50: 4-probe Wireless Thermometers

(7) Maverick ET-732s

(1) Maverick ET-735 Bluetooth (in box)

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(1) Signals by ThermoWorks

Thermapen MkII, orange

ThermoPop, yellow

ThermoWorks ChefAlarm

Morpilot 6-probe wireless

ThermoWorks Infrared IRK2

ThermoWorks fridge & freezer therms as well

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Anova Bluetooth SV

Kitchen Aide mixer & meat grinder attachment

Kindling Cracker King (XL)

BBQ Dragon

Weber full & half chimneys, Char-Broil Half Time chimney

Weber grill topper

Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)

Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue

Pittsburgh Digital Moisture Meter

Beverages
Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold

Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois

Fav cheap beers: Pabst, High Life, Hamm's & Stroh's

Most favorite beer: The one in your fridge

Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc

Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.

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 me
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

Occupation:
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#3

April 6th, 2017, 10:52 AM

Good to hear from you Spinaker and it's great to hear yet another northern accent here. Although, being in MN you sound nothing like the TV show Fargo makes y'all sound.. don'tcha now?...howboutthatthen, ..eh?
Comment
1 - 3

3 comments

#3.1

Spinaker commented

April 6th, 2017, 01:21 PM

Editing a comment

Hahahaha, Hollywood got a bit carried away with that one. Although I do catch myself saying, eh, from time to time. I even type it out sometimes, then have to correct myself. It's funny, I don't even realize that I have an accent. Hahaha, I am curious to hear what the folks from down south think.........

#3.2

Huskee commented

April 6th, 2017, 01:34 PM

Editing a comment

Spinaker, we don't have accents, THEY do!

#3.3

Spinaker commented

April 6th, 2017, 01:47 PM

Editing a comment

Exactly!!! Huskee
fuzzydaddy

Charter Member

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Location: Near my cookers...Pensacola FL

Hardware
Slow 'N Sear Deluxe Kamado.
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Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
Chimney starters.
PartyQ.
Joule.
GrillGrates, GrateGriddles.
Maverick XR-50 [my favorite].
ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

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MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.
#4

April 6th, 2017, 12:50 PM

Great show BBQCentralShow as always and it's great to hear from you Spinaker!
1 like
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1 comment

#4.1

Spinaker commented

April 6th, 2017, 01:21 PM

Editing a comment

Thanks FD!
Skip

Founding Member

Joined: Jul 2014

Posts: 2498

Location: Blue Earth, Minnesota

Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates
#5

April 7th, 2017, 10:39 AM

Spinaker good job on the interview!
Comment
1 comment

#5.1

Spinaker commented

April 7th, 2017, 06:09 PM

Editing a comment

Thanks Skip! See you bright and early!
Danjohnston949

Former Member

Joined: Dec 2014

Posts: 4437

Location: 1410 9th. St. N, Fargo ND
#6

April 7th, 2017, 04:42 PM

greg, Great Show, I Apologize for Being Delinquent for a While! I will Go to the Archives and get Caught Up! Great Interview with a Great Guy, Spinaker, Our Newest Moderator Spinaker aka John! The Only Thing Wrong With Spin IMHOP is He's From MN❓
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Comment
1 comment

#6.1

Spinaker commented

April 7th, 2017, 06:10 PM

Editing a comment

LOL! Thanks Dan. We are gonna miss you tomorrow. Sign up early next year!
tbob4

Charter Member

Joined: Nov 2014

Posts: 2109

Location: Chico, CA

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#7

April 7th, 2017, 10:29 PM

Spinaker - I want to know why they treated you with kid gloves. I wanted tough political questions: What is your stance on reverse searing? If you front sear, how do you intent to provide for the middle sear folks? Do you wrap to avoid the stall? If so, how do you tell the non-wrappers that you represented them? You are in a State near Wisconsin. Those folks look up to you for cooking in the cold. They expected you to run on a "cheddar cheese burger first" campaign. You didn't even talk about cheese burgers. What is your stance on cheddar cheese? A lot of people say Kamado and others say Komodo. Can you tell us your stance on the Kamado/Komodo debate? Finally, and I know this is a tough question so take your time. Pacific or Atlantic salmon.

Last edited by tbob4; April 7th, 2017, 10:40 PM.
3 likes
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5 - 7

7 comments

#7.5

Spinaker commented

April 10th, 2017, 08:44 PM

Editing a comment

Pacific. All Day! It just tastes better! I actually get an acute allergic reaction to Atlantic Salmon. It's really weird. But I do still eat it!!

#7.6

tbob4 commented

April 10th, 2017, 08:51 PM

Editing a comment

Spinaker - that is weird. Do you think it is mercury? I live up the river from Pacific Salmon. I have caught a few huge (and i mean huge) ones. By the time they get to me they are muddy tasting, though. The photos you and Breadhead have posted - those are real salmon. No mud in those.

#7.7

Spinaker commented

April 10th, 2017, 08:57 PM

Editing a comment

No sir......those babies are clean as can be. There is nothing like the taste of Fresh salmon, right out of those cold, clean waters. I was amazed. Plus, everything tastes better when your in the Alaskan Bush!
dmorgan73

Club Member

Joined: Jul 2016

Posts: 19

Location: Reno, Nevada

Traeger Lil' Texas Pro
Masterbuilt Electric Smoker (Modified)
Weber Smokey Joe Silver
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ThermoWorks ThermoPop
#8

April 10th, 2017, 02:21 AM

Yet another great episode!
1 like
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TheCountofQ

Former Member

Joined: Apr 2015

Posts: 503

Location: Tulsa, Oklahoma
#9

April 10th, 2017, 07:47 AM

Sand Springs BBQ?? Pretty much right next door, and never heard a word about it till your show. I should have listened earlier.
2 likes
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Steve_D12

Former Member

Joined: Aug 2016

Posts: 65

Location: Pennsylvania
#10

April 10th, 2017, 07:21 PM

50th show already?! Congrats BBQCentralShow ! Also nice work on the interview Spinaker
1 like
Comment
1 comment

#10.1

Spinaker commented

April 10th, 2017, 07:30 PM

Editing a comment

Thanks Steve!
HouseHomey

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Location: Huntington Beach, Ca. Surf City USA.

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Erik S.
#11

January 8th, 2018, 07:22 PM

Wow, nothing like softballs!! It's like your pitching coach was feeding you questions.
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1 - 3

3 comments

#3.1

Spinaker commented

April 6th, 2017, 01:21 PM

Editing a comment
Hahahaha, Hollywood got a bit carried away with that one. Although I do catch myself saying, eh, from time to time. I even type it out sometimes, then have to correct myself. It's funny, I don't even realize that I have an accent. Hahaha, I am curious to hear what the folks from down south think.........
#3.2

Huskee commented

April 6th, 2017, 01:34 PM

Editing a comment
Spinaker, we don't have accents, THEY do!
#3.3

Spinaker commented

April 6th, 2017, 01:47 PM

Editing a comment
Exactly!!! Huskee

5 - 7

7 comments

#7.5

Spinaker commented

April 10th, 2017, 08:44 PM

Editing a comment
Pacific. All Day! It just tastes better! I actually get an acute allergic reaction to Atlantic Salmon. It's really weird. But I do still eat it!!
#7.6

tbob4 commented

April 10th, 2017, 08:51 PM

Editing a comment
Spinaker - that is weird. Do you think it is mercury? I live up the river from Pacific Salmon. I have caught a few huge (and i mean huge) ones. By the time they get to me they are muddy tasting, though. The photos you and Breadhead have posted - those are real salmon. No mud in those.
#7.7

Spinaker commented

April 10th, 2017, 08:57 PM

Editing a comment
No sir......those babies are clean as can be. There is nothing like the taste of Fresh salmon, right out of those cold, clean waters. I was amazed. Plus, everything tastes better when your in the Alaskan Bush!

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Episode 50 - April 6, 2017 - Spinaker interview