* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - 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 - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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.
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?
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.........
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
(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 MNâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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.
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.
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!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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