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Meat-Up in Memphis 2021

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Show us what you're cooking - 3/6/2016 through 11/7/2020

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  • Zman23
    Founding Member
    • Jul 2014
    • 322
    • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

    My SnS arrived yesterday. I had planned to do something this weekend but couldn't wait. Picked up a 2.8lb cowboy steak after work and fed the whole family.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Looks guuuuuuud!

    • Breadhead
      Breadhead commented
      Editing a comment
      The SnS was made for a Cowboy cook.😎

      Great maiden cook Zman23 ...
  • Darchie03
    Club Member
    • Feb 2016
    • 226
    • In the desert of southern AZ. about 8 miles from a small town.
    • From the old troll, Dave

    Click image for larger version

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ID:	152644 First attempt at a fresh pork shoulder ( a 10 1/2 hr. cook) it has room for improvement but tastes good I did it for a roast not pulled pork & coated it with Meathead's Memphis Dust just to see what would happen.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Nice...😎👍

    • Henrik
      Henrik commented
      Editing a comment
      Love that bark
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4339
    • Stockholm, Sweden

    Did a brisket (flat) yesterday. This time with mustard and a beef rub, instead of a plain dalmatian rub. Turned out just fantastic. Don't think I can improve this one anymore. Cooked on my BGE (as a friend borrowed my kettle...)

    The rub applied (this is a BIG plate)

    Click image for larger version

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    The finished product

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    And the awesome smoke ring

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    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Great looking brisket Henrik

    • David Parrish
      David Parrish commented
      Editing a comment
      Yep, beautimous!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Must have had a very uniform pit temp and air flow. The coloration of the smoke ring is very consistent top to bottom. Sometimes in my Pit Barrel I get shades of blue and purple mixed in with peaks and valleys.
  • SteveFromLafayette
    Former Member
    • Dec 2015
    • 118
    • Lafayette, LA

    Doing the stuffed chicken again, DWCowles

    I'm using someone else's grill though, ugh! Better than in the oven though, amirite?

    That's another gear grind for me, Huskee

    Lastly, the last photo is yours truly as a kid. 😎
    Attached Files

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Great food. Great post!

    • DWCowles
      DWCowles commented
      Editing a comment
      Nice! I might do that next weekend as long as I'm not watching a ballgame 😊

    • SteveFromLafayette
      SteveFromLafayette commented
      Editing a comment
      Thanks guys!
  • edible hen
    Club Member
    • Feb 2016
    • 185
    • Yoder Durango 20
      Maverick ET-733
      Maverick Pro Temp

    I did some SLC ribs on my offset. Dry brined for 24 hours, rubbed with Memphis Dust and refrigerated overnight. Smoked at 225 for 5-6 hours using Texas Crutch. And finished with the Kansas City Sauce recipe.

    Comment

  • MBMorgan
    Club Member
    • Sep 2015
    • 6246
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    Pit Barrel Tri-tip USDA Choice from Costco:
    Attached Files

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I love ribeye, but nothing says BEEF Flavor like Tri-Tip.

    • ribeyeguy
      ribeyeguy commented
      Editing a comment
      Never had a tri-tip, they're not easy to come by here in Wisconsin. I'm going to have to talk to my butcher, it looks amazing!

    • MBMorgan
      MBMorgan commented
      Editing a comment
      I asked the DW what I should do differently next time (expecting something like "serve with ketchup, stupid!" )... but instead got "cook two next time!". That's a home run in this household ...
  • troymeister
    Charter Member
    • Aug 2014
    • 1451
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    Smoked then braised Jamaican style Oxtail Click image for larger version

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    Comment


    • troymeister
      troymeister commented
      Editing a comment
      Onions, Garlic, Celery, Red Bell Pepper, Scallions, Scotch Bonnet Pepper,
      Salt, Pepper, Thyme, Allspice, Browning sauce, a little tomato paste,
      2 cans butter beans with liquid. I add the liquid early and the beans last.
      I can post more exact method later.

    • Ernest
      Ernest commented
      Editing a comment
      troymeister you sir did it!! Oxtail is my favorite part of the cow!!

    • troymeister
      troymeister commented
      Editing a comment
      Ernest Thank You.. Locally sourced cow. $3.00 for a whole tail at a local small custom processing store. Quite delicious.
  • troymeister
    Charter Member
    • Aug 2014
    • 1451
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    For dessert.....Red Velvet... Click image for larger version

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    Last edited by troymeister; April 3, 2016, 07:42 AM.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Nice lighting on these pics. While in college a roommate and I saw a guy wearing a red velvet colored suit. 20 or so minutes later we walked out of wal-mart with a red velvet cake.

    • DWCowles
      DWCowles commented
      Editing a comment
      I love Red Velvet cake...I just had two Red Velvet cupcakes about an hour ago
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4819

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Nice... That's a good looking pulled pork sandwich. Got to have the slaw.👍
  • bpf120
    Charter Member
    • Jan 2015
    • 30

    I'm putting the auber and the SnS to the test today. I just put a chuck roast on. Currently have steady winds of 25 mph+ here in South Eastern Pa. Winds gust hitting 60 mp and its about 30 degrees out.

    Ive been holding 225 steady though so far. I'll post pics later.

    Here's the roast at 155. Click image for larger version

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    Attached Files
    Last edited by bpf120; April 3, 2016, 11:26 AM.

    Comment

    • MattTheGR8
      Charter Member
      • Dec 2014
      • 187
      • Backwoods Party
        22" WSM
        Napoleon Apollo
        Weber Performer
        Weber Kettle
        Weber Go-Anywhere Charcoal grill (the rectangular one)

        Rock's Stoker
        BBQ Guru DigiQ II

        Thermoworks TW8060 plus a variety of probes
        Thermoworks Combo Thermapen

        Weber rotisserie
        Smokenator
        Pizza Grill Stone

      This is my first ever attempt to make summer sausage, and I've thrown on a few bratwurst for good measure.

      Click image for larger version

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      Comment


      • ribeyeguy
        ribeyeguy commented
        Editing a comment
        How did they turn out?

      • MattTheGR8
        MattTheGR8 commented
        Editing a comment
        The smoke flavor was good, but the seasoning needs a lot of improvement. They were a decent start, but I have a lot of work to do.
    • Harry
      Charter Member
      • Jun 2015
      • 277
      • Wash DC & environs
      • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

      Yesterday (2 Apr 2016) after checking on the recipe thread under PORKnography called "Question about country-style ribs" (on AR AKA "Jacks ribs"), I grilled a batch of these using the America's Test Kitchen recipe I mentioned. Essentially, the recipe calls for boning then pounding the meat into 3/4 inch thick cutlets then brining then drying then dry rubbing then heating indirectly under cover to an internal temp of 125F (5 or so minutes with one flip) then slathering and directly grilling (with one flip) to an internal temp of at least 145F then loosely tent. I did all that. Picture attached.

      Some observations:
      1. these really did cook more like cutlets or medallions than chops so watch the temp more than the time or you'll end up with dry meat;
      2. even with all the marbling in this cut, there were remarkably few flareups, probably because of the indirect heating which reduced the time needed over the direct heat to reach 145F;
      3. Thermopen worked like a champ by allowing me to check all dozen or so pieces one after the other so NOT ONE ended up overcooked or undercooked;
      4. in addition to tongs, a spatula will be needed in the direct heat, slather phase if your slather stuff is sticky (like my wife wanted me to use as this is the first time we've done this recipe, and she didn't want to experiment yet - NEXT time) because the meat is so tender that using just the tongs may cause the cutlets to pull apart (remember, this cut has light and dark meat so the grain goes at least two different ways);
      5. I am glad I kept my GrateChef grillwipe stuck on the wire grillbrush I use to clean and oil the grill as the slather my wife wanted to use (because it is in the ATK recipe - NO DEVIATIONS on the first try!!) was really sticky, and I was able to quickly clean the grill after removing the meat before the sugar caramelized and this allowed me to put corn cobs on the grill right away;
      6. Considering how brown sugary the rub/slather stuff was, the finished product had only a hint of sweetness.

      NOW, for the picture attachment - Watch this trick . . . Click image for larger version

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      Last edited by Harry; April 3, 2016, 03:11 PM. Reason: Another thought - click on picture to get a larger image. It just worked for me.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        That is sweeeeeeeeeet!!! The meat and corn...
    • Ernest
      Founding Member
      • Jul 2014
      • 3255
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      KBQed today.....

      Comment

      • jharner
        Club Member
        • Jan 2016
        • 1130
        • Louisiana - North West but a coon ass at heart
        • Cookers

          Camp Chef DLX Pellet Grill
          Weber 22.5 Kettle
          Brickman Box Smoker

          Accessories

          Slow N Sear
          Tube Smoker
          Turkey Cannon
          Rib racks
          Weber chimney starter

          Thermometer's

          Maverick ET 735
          Tru Temp 3619n
          Thermapen mk4
          Thermapop

          Favorite Drink

          Free beer
          Coors Light
          Windsor ( Canadian blended whiskey )

        First try at a chuck roast - pot roast style. Smoked the chuckie for a couple of hours then added beef broth, red wine and veggies. Back on the smoker covered in foil for 2 1/2 more hours ​

        Comment

        • bbqoaf
          Former Member
          • Jul 2014
          • 752
          • Calgary, Alberta, Canada

          Q'd a whole turkey I had in the freezer, making stock with the smoked carcass for Turkey lentil soup and a bunch of Turkey pies to go back in the freezer (classic and chipotle SW). Also threw on some jalapeño cheddar burgers, finished with MH's glop, red onion, pickles and greens.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I think they call that a SMACK DOWN!

        Announcement

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        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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        Meat-Up in Memphis

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