This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

The Adventure Continues: Welcome to PaulsRibShackBarbecue.com

  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #106
    I just read this whole thread right now as I'm fasting and needed to stay occupied. Oops!! Not one of my best ideas however what an amazing story of faith, family, dedication and hard work. PaulstheRibList You inspire me and no doubt bring joy to others. I am sincerely happy for you and your family.


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Oh, HouseHomey, I'm honored you shared a few minutes with our little journey. Sorry about the food pics during a fast...#NotSorry I love telling stories, especially ones that turn out the very best in the end! #Forever

  • Top | #107
    Beautiful Rig. Congrats! Im super jelly and taking notes.


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Thanks, dude! Jelly...that reminds me, I wonder if we can cook that on the smoker???

  • Top | #108
    One of the things I really dig about our ole Barbecue action, dear Pitmaster Peeps, is that it lends itself so well to being Authentic. Doing your life and story, expressed in the way you do your BBQs/Parties/General Food Sharing times. Both the food itself and the stories we share about how we prepare it and why give us a platform to encourage others.

    I asked my photographer/graphic/web friends to help me do a card. I've used a bunch of 5.5 x 8.5 glossy cards over the years, for my other business and our several civic initiatives. I like 'em! She did this card, using that magical rib picture on the front...dude, maybe the best rack of ribs I've ever cooked, with a little artistic rendering on the picture:
    Click image for larger version

Name:	PaulsBBQPushcard - v2 - page 1 - artboard 300 ppi.png
Views:	1
Size:	74.4 KB
ID:	333357

    On the backside, she did some panels of some of the pictures she took, and a general description of our offering: Meat - Sides - Drinks.

    That's factual, and all...but hardly complete. So, I sat down and did some ole' modifying (I learned early on that I should get the graphic designer to do the design, then I can learn to edit them. That way I can do all the wordsmithing without having to pay the graphic person to adjust while I go through iterations...):

    Meat - Sides - Fun!
    Click image for larger version

Name:	PaulsBBQPushCard - v3 - page 2 - artboard.png
Views:	1
Size:	120.7 KB
ID:	333358

    Our barbecue, collective Pitmaster Club friends, is Fun. We can light up people's afternoons with our interest in serving them, and then the Boom! the knockout food we can cook, thanks to our old pal Meathead, as well as to each other as we spur one another on to better barbecue.

    Keep up the good work, PitmasterClub!



    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Looks great, PaulstheRibList ! You've probably caught the couple of typos I spotted: under Fun, there should be a space between Rig and to . And in the red center portion at the bottom Tuck should be changed to Truck.

      I love that Flame of Freedom logo. It says so much, and adds just the right patriotic touch.


    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Thanks for the edit, fzxdoc. Typo's are the byproduct of the 1 am finish up editing in order to get them here on time for the event. #HopeNoOneElseNoticed

      I wanted to redo that card anyway...

  • Top | #109
    This whole thread/story is just amazing Paul!!

    You are blessed!


    • Top | #110
      Just ran across this thread for the first time. What a cool setup! All the best in your venture!


      • Top | #111
        Click image for larger version  Name:	1 IMG_20170820_153118722[1].jpg Views:	1 Size:	3.60 MB ID:	369145
        Dude, isn't cooking barbecue fun!!!

        It's time for a little update here on the "hey, I started a barbecue food truck!" thread.

        Well, we are 5 months after Official Opening Day! We have done something like...

        > 35 Events/Cooks (a few had cooks that piggybacked on top of the other)

        > Prepared for about 6500 guests. A few of these were sample/single size (a rib with beans and slaw in a boat). Several of these vending events, we cooked more than we sold. This is good for folks on the friends list, as they get more leftovers that way! It is not as good for the checking account, lol. We've learned about what to cook for which kind of vends. My first event, I cooked 10 briskets and sold 5. So I learned right away to always sell out of brisket and have pulled pork leftover, in order to enhance said profitability!

        > Cooked proteins in something like these quantities:

        107 Briskets
        404 Racks of Spare Ribs
        1500 chicken legs (probably more)
        284 Boston Butts
        60 eight pound turkey breasts
        91 pans of beans
        83 pans of slaw
        33 pans of mac
        150 pounds of sausage
        130 Bone-In Beef Short Ribs (yep, saved the best for last!)

        > Super Good News: My apprentice, Sam, had become a full-fledged good barbecue cook! He has pulled off most of these cooks, with my supervision, often only very light supervision. As I commended on many a thread on thePit, there is no substitute for PracticePracticePractice. If you want to get better, you have to add some reps to your cook. And read AmazingRibs.com and get feedback and insight from your Pit friends. He's learned a few humbling lessons, and improved over the process. I'm proud of Sam and his progress. He's trained one of his friends, Colin, to help. And we are currently recruiting other help so we can do more gigs and sleep!

        Other learnings:
        > You run through a lot of supplies to do this much cooking.
        > You can't get behind on ordering stock. And working with the wholesale food people is not as simple as it seems.
        > Getting health department licensed is not overly complicated, but it is detailed. Plus, when you are dependent on other to make progress on the steps (In my case, the restaurant I am using for my commissary), you are on their schedule, not your own.
        > I need more barbecue pits. Seriously! I'm looking to get two more HUGE Pits in the coming months.
        > I'm still having fun and making friends!
        > Big gigs are by far the most profitable. Vending is what you do to get catering gigs.
        > If you good really good barbecue, word will spread. I'm a social guy, own another business, and on several charity boards, etc, and I am all the time hearing from folks that they have heard really good things about us and our food! That, friends, is rewarding!

        > Biggest Event: 1,000 Plate Cook: Pulled Pork Sandwich, Chicken Leg, Smoked Beans, Slaw...assembled in 38 minutes!
        It was so exciting, I created a whole thread for it at https://pitmaster.amazingribs.com/fo...ich-plate-cook

        Well, I've got a long list of stuff to do tonight for buying more bbq supplies and building more menu's and graphics to get ready for the next push!


        Paul, your friendly, neighborhood @BishopofBBQ
        Last edited by PaulstheRibList; August 26th, 2017, 03:09 PM.


        • tbob4
          tbob4 commented
          Editing a comment
          Great job - fantastic info and please keep the thread rolling!

        • TheCountofQ
          TheCountofQ commented
          Editing a comment
          Have been following his thread for a long time now. I agree, keep it coming. Will be hard to top that 1000 plate gig, but I imagine you will....

        • RonB
          RonB commented
          Editing a comment
          I am super happy things are working out for you Paul.

      • Top | #112
        Well, it's cloudy and raining. lonnie mac and our other South Texas friends are getting a pounding from that blasted Hurricane Harvey. Folks around here didn't plan much today, other than bracing for if the storm turned north, or if it puts 15 inches or rain on us in the next few days. So I'm getting ready for next Saturday, even though they are predicting rain rain and rain next saturday from THE SAME Hurricane! We are planning to cook and get lots of folks on #theRibList.

        I'm no graphics person, but here is my effort of the past 45 minutes...
        Click image for larger version

Name:	PRS at CryingEagle, Sept 2.jpg
Views:	1
Size:	2.39 MB
ID:	369393


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Looks Super, Brother!
          I always enjoy new posts from ya', much fun!!!
          What font are ya usin',(* th' 'eroded, wild west-ish one)?
          Jus' curious; do a lot of graphic design/web site design, etc...

      • Top | #113
        You had me at "Smoked Crab Mac" yum!!! Annnnddddd.... the Kicker, Beans and Fun! Yes!

        Oh Goodness! So just for grins I clicked on PaulstheRibList signature. Though I have read this entire adventure my first thought was "Seriously?!"

        Do you ever feel insignificant?
        I Just did. Great things brother!
        Last edited by HouseHomey; August 26th, 2017, 09:08 AM.


        • Top | #114
          It is said that if you do what you love, you will never work a day in your life. Way to go after your dream. Best of luck!


          • Top | #115
            We all know a thing or two about cooking the ole' barbecue here in #thePit. Congratulations to you all!

            As I'm learning to cook more of this fabulous food, I keep finding a few new ideas that help it all go smoother. The Smoked MacNCheese we are cooking now is an adaptation of Kenji Lopez-Alt's Stovetop Creamy Mac. Cooking big batches of Mac is, well, a lot of work! I'm trying with the Mac what we've been doing with the Saute' we use in the beans: Prepping the base of the dish in larger quantities, and storing it to be used in each pan.

            Tonight we busted out the big boxes of our cheeses: Mild Cheddar, Gruyere, Fontina, Smoked Gouda, and American. A pan of Mac has 2 pounds of pasta, I'm partial to small shells lately, together with 2 pounds of the blend of the 4 expensive cheeses, lol, and 1 pound of the American. This is what it looks like, before the food precessor does it's thing:
            Click image for larger version

Name:	IMG_7247.JPG
Views:	1
Size:	1.55 MB
ID:	372109

            Our process is to shred these up, all mixed together, then spread into the shred 2 tablespoons of Corn Starch, as an emlusifier to help the mac reach its creamy apex of desirability!

            Maybe you were asking, "Paul, what's the kitchen look like when you cut 10 batches of that up?" Funny you should ask...

            Click image for larger version

Name:	IMG_7249.JPG
Views:	1
Size:	2.00 MB
ID:	372111
            That's 2 batches sitting on the cutting board, one in that orange container in the background, and 4 finished bags resting there, waiting to make many people happy!

            What else did I learn from this big batch? I can definately get on my way to a nice blister on my palm in cutting all that cheese.
            Click image for larger version

Name:	IMG_7250.JPG
Views:	1
Size:	1.84 MB
ID:	372108

            And, I don't have to cut, shred & blend cheese for a couple of weeks, because I have 10 bags worth ready to go!
            Click image for larger version

Name:	IMG_7251.JPG
Views:	1
Size:	1.86 MB
ID:	372110

            Don't forget: #SmokedMacNCheeseIsOntheRibList


            • Top | #116
              Your just being Cheesy. Too "Cheesy?"


            • Top | #117
              One of the big reasons we opened @PaulsRibShack is so we would have tons of capacity to do community service gigs...like #LaborDayofLove yesterday in the Terrace! Lake Charles escaped the big problems of huge rain that brought all that flooding to Houston and SE Texas. But we did have one neighborhood, backing up to a bayou, where a localized super-heavy rainfall brought flooding into a few hundred homes. So, a friend of mine lead dong an event yesterday, #LaborDayofLove to bring seminars to inform the residents of what support is available for them, and to provide some tangible blessings. We did free laundry at my laundry mat in that neighborhood, a church from New Orleans brought a ton of relevant cleaning supplies, and us and others provided a tasty meal. All of this gave us a great platform for encouraging each other and sharing love and community!

              Click through the pics and read some short stories of folks from all over being great neighbors, giving time and work and love to each other. All of this was done by churches and pastors providing the leadership and bringing the teams to put on the event and start the mud-out in these flooded homes. I'm so proud!

              The crowd is getting started with the tasty barbecue lunch!
              Click image for larger version

Name:	IMG_7332.JPG
Views:	1
Size:	2.40 MB
ID:	375590

              Here is our crew, all started dishing out 350 pulled pork sandwiches! The middle guy is Pitmaster Sam, my right hand man. He's doing a good job!
              Click image for larger version

Name:	IMG_7342.JPG
Views:	1
Size:	1.33 MB
ID:	375588

              The fella on the left is Assistant Chief of Police Mark Kraus. The friend in the middle is Pastor/Entrepreneur Joe Banks. I interviewed both of them, and you can watch here: https://www.facebook.com/paulpettefe...type=3&theater
              Click image for larger version

Name:	IMG_7354.JPG
Views:	1
Size:	995.0 KB
ID:	375586

              The news covered the event. And our crew was particularly interested in the wonderful reporter. I wonder why? She has enjoyed our barbecue before! I'm sure they are rooting for her to come back soon.
              Click image for larger version

Name:	IMG_7379.JPG
Views:	1
Size:	1.76 MB
ID:	375592
              This friend is a minister, and he is leading a pretty good size crew who was cleaning up 3 different homes. They go in and cut the sheetrock above the water line, remove the insulation, and let the house dry. After that, you can go back and re-install the insulation and wallboard. Some of the homes they did at 2 feet, others at 3 feet (the wainscoat height). They were veterans at this. They did lots of homes in Baton Rouge 2 years ago when they had that huge flood, and last year when the Sabine River put water in a bunch of nearby homes. That's what I call Loving Your Neighbor!
              Click image for larger version

Name:	IMG_7387.JPG
Views:	1
Size:	1.06 MB
ID:	375591

              These wonderful people are from churches in Baton Rouge and New Orleans - they called friends in Lake Charles on Sunday saying they were coming to feed the folks who were flooded in the Terrace in Lake Charles on Monday! They connected with me via another pastor friend, and they beat me to 3001 Industrial Avenue, Lake Charles Monday morning! They cooked up two big pots of yummy Jambalaya, and shared hugs, prayers, smile and joy all day!#GoJesus to my new friends! #ThatIsHowItIsDone
              Click image for larger version

Name:	IMG_7362.JPG
Views:	1
Size:	938.8 KB
ID:	375587

              More guys (the other 5 in their crew had just walked back over for a 2nd pork sandwich!) from a local church who were doing the debris removal and sheetrock cut work on the flooded homes. So proud of them!!!
              Click image for larger version

Name:	IMG_7366.JPG
Views:	1
Size:	3.32 MB
ID:	375594

              This friend is from New Orleans. Their church and a couple others had been through the stuff when Katrina put a ton of that city underwater. So, they gathered up a BUNCH of cleaning supplies and headed over. That stuff is really useful in this stage of the clean up!
              Then I found out he was an barbecue aficionado, so we had to go find a few more bites after we were mostly packed up! So glad to connect with you, bro!
              Click image for larger version

Name:	IMG_7390.JPG
Views:	1
Size:	1.10 MB
ID:	375593

              This is what you call "Barbecue Feet Tan." What do ya'll think?
              Click image for larger version

Name:	IMG_7401.JPG
Views:	1
Size:	3.36 MB
ID:	375595

              Lastly, the barbecue!!! It was pretty good!
              Click image for larger version

Name:	IMG_7369.JPG
Views:	1
Size:	1.41 MB
ID:	375589

              Love, Paul Pettefer, your friendly, neighborhood @BishopofBBQ


              • richinlbrg
                richinlbrg commented
                Editing a comment
                GREAT job, PaulstheRibList !

                KUDOS to you all!

              • RonB
                RonB commented
                Editing a comment
                I am proud of you and your entire crew Paul. Do you take donations for your charity work?

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Fine Job, Bless Y'all!!!

            • Top | #118
              You and your friends, new and old, did a wonderful thing, PaulstheRibList . Your all's kindnesses will not go unrewarded, I just have to believe.



              • Top | #119
                Now that looks like it was a lot of tasty fun! Love the pics of all the people who helped and enjoyed the event!


                • Top | #120
                  Amazing story, and great deeds done!