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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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3 bbq's confirmed

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  • Ahumadora
    Club Member
    • Oct 2015
    • 2170
    • Warkworth, New Zealand

    3 bbq's confirmed

    Finally got confirmation of me cooking for 3 upcoming events.
    Monday I will be pitmaster at Buller brewing in Recoleta Buenos Aires for their 20 year aniversary. Doin brisket. 600 attending.

    Dec 3 Sofitel hotel 50 km North of Buenos Aires wiĺl be using the new 1000 gallon trailer pit . ( I sold it today to the catering company). 800 attending.

    Dec 13 Same event as last year in Buenos Aires. (Guess they liked my cookin) Same catering company as above so will be using the 1000 gallon/ 500 gallon/ 250 gallon and maybe one other pit depending on what they want. 3000 attending. So expect some protein filled pics in the next few weeks.
    Attached Files
  • Greygoose
    Club Member
    • May 2019
    • 751
    • South Shore,MA

    No pressure ,,,,,,,


    • Ahumadora
      Ahumadora commented
      Editing a comment
      Monday I am cooking a load of brisket with a craft beer keg within arms reach.. No pressure right
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    Wife stayed at the Sofitel in NY. Said it was pretty nice. Good luck!


    • RonB
      Club Member
      • Apr 2016
      • 13666
      • Near Richmond VA
      • Weber Performer Deluxe
        Pizza insert
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        lots of probes.

      You da man!


      • Huskee
        • May 2014
        • 15458
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          • Instant Pot 6qt
          • 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

          • 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
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        Keep that up and you just might be able to do this kinda thing for a living!


        • scottranda
          Charter Member
          • May 2015
          • 1863
          • Charlotte, NC



          • Troutman
            Club Member
            • Aug 2017
            • 7846
            • 1521

            • OUTDOOR COOKERS

              BBQ ACCESSORIES


              SOUS VIDE

              INDOOR COOKWARE

            Maybe we’ll just let you feed the world !!! Think there’s enough brisket to pull that off ???


            • Ahumadora
              Ahumadora commented
              Editing a comment
              I will just stick to building my animal recyclers and a few important events like these.
          • ofelles
            Club Member
            • Jun 2018
            • 2643
            • Brentwood CA
            • LSG large insulated cabinet
              Yoder YS640
              David Klose 20x42 Grill Chef Grill
              Weber Jumbo Joe
              FireBoard controller and PitBull fan
              Thermapen Mk4

            Headline in South America. Major shortage of Brisket! One man singlehandedly the cause!


            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4492
              • Stockholm, Sweden

              Oh, this is gonna be good. Cool to cook for a large crowd like that. You da man.


              • marshall
                Club Member
                • Jul 2017
                • 677

                those are some impressive numbers! How many people does it take to pull a cook off for 3000 ?


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Last year We got hosed and was basically 3 of us cooking all the meat for 3000. There is a big comercial kitchen there as well for all the rest of the food,, but I am just in charge of all the pits. I just cook the meat then dump it on a table and from there it goes off to the cutters to slice up and plate. (table is about 150ft long). 300 waiters then serve the guests.

                • smokin fool
                  smokin fool commented
                  Editing a comment
                  Well, looks like I'm available from now on....kind of a commute though....
              • IowaGirl
                Club Member
                • Dec 2018
                • 685
                • Northeast Iowa, USA

                Hopefully you'll get them to slice the brisket correctly this year?


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Thhat was a different company at the US embassy. Think we will be doing whole NY strip again. Not sure yet.

                • IowaGirl
                  IowaGirl commented
                  Editing a comment
                  Then here's hoping you'll get to focus more on your work at the pit and less on training!
              • klflowers
                Club Member
                • Sep 2015
                • 3709
                • Tennessee

                Impressive. I may want to be like you when I grow up...


                • jfmorris
                  Club Member
                  • Nov 2017
                  • 3594
                  • Huntsville, Alabama
                  • Jim Morris

                    • Slow 'N Sear Deluxe Kamado (2021)
                    • Camp Chef FTG900 Flat Top Grill (2020)
                    • Weber Genesis II E-410 w/ GrillGrates (2019)
                    • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
                    • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                    • King Kooker 94/90TKD 105K/60K dual burner patio stove
                    • Lodge L8D03 5 quart dutch oven
                    • Lodge L10SK3 12" skillet
                    • Anova
                    • Thermoworks Smoke w/ Wifi Gateway
                    • Thermoworks Dot
                    • Thermoworks Thermapen Classic
                    • Thermoworks RT600C
                    • Whatever I brewed and have on tap!

                  Wow Ahumadora - I have to say that your cooks leave me feeling inadequate in every way, haha! Takes a real pit master to pull off cooks for those huge crowds! I'm gonna stop worrying about cooks for anything under 1000 people. My daughter's wedding next May for 200? Bah. Nothing to it! Or maybe I should fly you up to do all the cooking....

                  My biggest cook to date was 84 boston butts for a fundraiser one time. While the meat was spread across 3 smokers, it pales in comparison to what you do routinely. I was just wrapping butts in foil and stacking them in coolers as they got done, and waiting for folks to come pick up the meat.


                  • Ahumadora
                    Club Member
                    • Oct 2015
                    • 2170
                    • Warkworth, New Zealand

                    Took the newest stick burner out for a fling in the pasture. Test burn. Perfectly even temps and can touch the firebox while running thanks to the insulation. Going to be using it for cook #2 in Sofitel next Tuesday. Like it so much I went back to the shop and started building another the same.
                    Attached Files
                    Last edited by Ahumadora; November 27, 2019, 04:55 PM.




                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
                    Meat-Up in Memphis