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Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

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  • Huskee
    Administrator
    • 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)

      Thermometers
      • (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

      Accessories
      • 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

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

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

    Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

    It's SPRING! Yay! Time for a new SUWYC!
  • JakeT
    Club Member
    • Mar 2018
    • 676
    • Cowtown (NorCal), CA
    • Lonestar Grillz 24x48
      Forno Bravo Casa 110
      Sunterra 60" Argentine Grill w/ Rear Brasero
      KBQ C-60
      Weber Kettle 22"
      Fire Magic a660i
      PK 360

      Fireboard
      Bernzomatic w/ Mapp Gas

    #2
    Boom! First cook of spring! I ceremoniously took the covers off the grills and let ‘er rip! Happy spring to everyone!

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    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      That looks like an incredibly fun way to cook!

    • crazytown3
      crazytown3 commented
      Editing a comment
      Viking baptism for the Equinox.

    • GibletMonkey
      GibletMonkey commented
      Editing a comment
      Noice! I really dig it.
  • Huskee
    Administrator
    • 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)

      Thermometers
      • (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

      Accessories
      • 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

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

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

    #3
    Made this pastrami overnight Thur night, but made this pastrami panini this morning for an early lunch before hitting the sack for work.

    Toasted rye, buttered. Obscene amount of pastrami. Melted havarti cheese. Spicy brown mustard, sliced dill pickle. Pile it together and then hit the panini press until it looks right. It squishes down in the press of course, but this is one fine (and dense) sandwich!

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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!

    • richinlbrg
      richinlbrg commented
      Editing a comment
      Havarti! What a great idea!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Pastrami sammies with homemade pastrami were made for the panini press. You're right: dense and delicious.
  • ecowper
    Founding Member
    • Jul 2014
    • 3701
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #4
    Huskee and I are on the same wavelength right now. I corned a brisket, thought I was going to do corned beef and cabbage for St. Patrick’s .... but then my wife and daughter suggested pastrami instead. So I desalinated that guy and put on a pastrami rub and here I am on Saturday, the first day of spring, smoking the pastrami :-)

    It’s almost 5 lbs, good sized brisket flat
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    Spices for the rub
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    Just put the rub on Friday morning
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    This is 24 hours later on Saturday morning. Interesting how much darker it is over that period.
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    And on the WSM ..... today is rainy and cold, about 45F .... running the WSM about 250F, smoke is from applewood chunks
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    Edit: Added pictures from the final outcome. Good pastrami. Served with cheesy potato casserole and green salad.

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    Last edited by ecowper; March 21, 2021, 09:48 AM.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      This thing is way deep in the stall now. Brisket actually peaked at 163 and is now only 160F. But it looks and smells great!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!
      Hmmm.. makes me wanna do a porkstrami..
  • Attjack
    Club Member
    • Aug 2017
    • 4654
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    #5
    This is leftovers from St. Paddy's day. Go check out my leftovers thread and post your own before and after!

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    https://pitmaster.amazingribs.com/fo...fore-and-after

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks so dang good..
  • MeatFairy
    Club Member
    • Mar 2021
    • 3
    • Funkytown (Fort Worth, TX)

    #6
    MeatFairy’s Smoked Barbacoa (Beef Cheeks / Cachete de Res):

    - 2 - 4 lbs trimmed beef cheeks (check your local carniceria)
    1. - Dry brine overnight
    2. - Rub with a handful of ground pepper and ground comino
    3. - Smoke about 3-4 hours over blend of oak/mesquite
    4. Let cool
    - Place in Crockpot / Low setting (8 hours min) before you go to bed with:
    1. Handful ground comino
    2. Handful kosher salt
    3. Cover with beef broth
    - Remove with slotted spoon and shred

    - Serve with fresh warm flour tortillas, fresh chopped cilantro leaves (cut or rip off the stems), chopped white onion, kosher salt, lime wedges, and ICE COLD Big Red.

    - Enjoy
    Attached Files
    Last edited by MeatFairy; March 20, 2021, 02:16 PM. Reason: Post-smoke photo added

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Okay, I’ll be right over

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ahh.. man that looks good

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      I’ve done cheekys in the instant pot before. Love the cheekys! So tender. Yours looks great!
  • jpietrantone
    Club Member
    • Jul 2020
    • 79
    • Georgetown, TN

    #7
    A little surf and turf tonight.
    Attached Files

    Comment

  • Jfrosty27
    Club Member
    • Mar 2020
    • 1333
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Onlyfire rotisserie kit for 22" kettle
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #8
    Click image for larger version

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ID:	1006371 Beautiful day here. Did a quick grill up of some pork steaks on the kettle. Picked them up at a local butcher pre marinated in some sort of Korean stuff. Can’t pronounce it but it was a miso something or other. Topped with a little Korean bbq sauce I had. Very yummy. Sprouts on the side were just some microwave junk to fill the plate.

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yes.. Looks good
  • Jfrosty27
    Club Member
    • Mar 2020
    • 1333
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Onlyfire rotisserie kit for 22" kettle
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #9
    Click image for larger version

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ID:	1006375 While at the butcher to get the pork steaks shown above, I saw this enormous grass fed porterhouse steak. 3.2 pounds and 3”+ thick at the bone. I hit it with salt just after taking these pics. Dinner tomorrow is going to be great!

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Wow, that ain’t no steak, that’s a friggin roast! Can’t wait to see your pics.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice hunk 'o meat!
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2182
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #10
    Pork streaks from the picnic. It was my first time don't them and they didn't come out great. For one thing, the sauce​​​​​ got overly charred on one of them. Also, they were a bit dry in places. I tried smoking them low and slow. I think it would have been better to grill them hot and fast, or to wrap them like Malcom Reed does. Anyway, I smoked them on my just completed "mini WSM" mod on my Smokey Joe. The cooker worked great. I used my FireBoard controlled fan to maintain temperature and it worked great.

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    Comment


    • willxfmr
      willxfmr commented
      Editing a comment
      Love the modded up Smokey Joe!
  • gboss
    Club Member
    • Feb 2021
    • 47

    #11

    Lamb and Beef Kofta, garlic yogurt sauce, pickled radish, on pita. Grilled asparagus. Chopped salad w/ cukes, feta, tomato, pepper, radish, parsley, red onion, lemon, evoo, sumac, S&P:
    Click image for larger version  Name:	IMG-6438.jpg Views:	27 Size:	2.93 MB ID:	1006452

    Coarsely ground the "trim" of the boneless leg of lamb I separated last weekend. Added a pound of chopped beef and ground again at medium to get this:

    Click image for larger version  Name:	IMG-6413.jpg Views:	26 Size:	2.66 MB ID:	1006456

    Kofta MeP:

    Ground meat, toasted nuts, spices, grated onion, chopped parsley and garlic, hamburger bun onion liquid panade:

    Click image for larger version  Name:	IMG-6417.jpg Views:	28 Size:	3.26 MB ID:	1006449

    On skewers:

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    Done:

    Click image for larger version  Name:	IMG-6431.jpg Views:	26 Size:	2.00 MB ID:	1006451

    Asparagus:
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    Last edited by gboss; March 20, 2021, 08:29 PM. Reason: Edit: Feta in the salad.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      That looks wonderful.

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      Now that looks really interesting!
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2182
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #12
    I love kofta. Nice job.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 4654
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #13
      Udon with pork and cabbage.

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      Comment

      • theroc
        Founding Member
        • Jul 2014
        • 840
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        #14
        Prime tri-tip over red oak live fire on the Buckaroo.

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        Comment


        • painter
          painter commented
          Editing a comment
          Perfect!

        • holehogg
          holehogg commented
          Editing a comment
          Lovely

        • TripleB
          TripleB commented
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          Yum.
      • Hot Juanita
        Club Member
        • Feb 2021
        • 13

        #15
        Did a 16 hour brisket session yesterday. Was happy with the results and learn a lot each time.
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        • HawkerXP
          HawkerXP commented
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          Very nice!

        • Troutman
          Troutman commented
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          Nice pics, great result !!

        • willxfmr
          willxfmr commented
          Editing a comment
          WOW!

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