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

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  • SteveFromLafayette
    Former Member
    • Dec 2015
    • 118
    • Lafayette, LA

    Fresh shrimp poboys!
    Attached Files

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Beautiful. Photos are massive...running off to the right side on Firefox browser.

    • SteveFromLafayette
      SteveFromLafayette commented
      Editing a comment
      Thanks fuzzydaddy !
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4977
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle.
      Slow 'N Sear Deluxe Kamado & Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0).
      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney Starters (regular and compact).
      Joule, Instant Accu Slim.
      GrillGrates.
      Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    3 slabs of baby back ribs at the 5 hour mark. Maybe 2 more to go...we shall see. These are my first ribs on the XL Big Green Egg. I had to do a quick peek.

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    Comment

    • jharner
      Club Member
      • Jan 2016
      • 1310
      • 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 )

      Going to have some venison cutlets this evening. Click image for larger version

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      Comment

      • Brian Welti
        Former Member
        • Apr 2016
        • 5

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Lookit that juice! Nice work.
      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4977
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle.
          Slow 'N Sear Deluxe Kamado & Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0).
          DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney Starters (regular and compact).
          Joule, Instant Accu Slim.
          GrillGrates.
          Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        Finished baby back ribs. 3 racks about 3 lbs each. A bit too tender (some were fall-off-the bone) at 6 hours at ~225-230. They would have been perfect bite-off-the-bone at about 5.5 hours. I was surprised they cooked so fast on the Egg. Bark was not tough or chewy and the meat very moist. Happy family!
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        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I personally call the 3+lbers 'large' ribs, and I find most time the large ribs take 6-7hrs. Nice work.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          The left and right racks had MMD - about 4 tablespoons on each. The center rack had the same, plus about 2 tablespoons of dark brown sugar on top and was a notch (maybe 2 notches) better in taste.

        • CapeMay
          CapeMay commented
          Editing a comment
          Looks nice. What works for me on my Egg (220 F) 3 hrs naked, 2 hrs pink butcher (layer soft butter, 1 C brown sugar, 2 T honey on the paper meat side down), 1 hr naked (last 20 minutes very diluted sauce). I rub with Honey Hog Hot from Meat Church. Excellent products and fantastic service!
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1906
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        Did a small bone in strip on the SnSd Kettle. First in a LONG time!

        My kettle had blown off our deck (only a couple of inches) but this was a test to see if it was too far out of round to use.

        Was happily surprised that the binder clips still stopped most of the leaks. Absent the clips, not so good.

        Bottom line, I still have a useable kettle. Steak turned out well.

        Comment


        • DWCowles
          DWCowles commented
          Editing a comment
          richinlbrg no pics...didn't happen 😎
          Last edited by DWCowles; April 23, 2016, 07:48 PM.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          DWCowles, exactly!

        • richinlbrg
          richinlbrg commented
          Editing a comment
          Yup, I know the rules. We were just too hungry, and what I really cared most about was how the kettle would work!
      • josht138
        Charter Member
        • May 2015
        • 213
        • Marietta, GA (Greater Atlanta)
        • Weber Genesis E-330 (AKA Big Paperweight)
          22" Weber Kettle Premium
          26" Weber Kettle One Touch
          Slow 'N Sear
          Weber Smokey Mountain 18.5" (pre-2008)
          Anova Sous Vide
          (2) Maverick ET-733s
          Thermapen MK4

        Click image for larger version

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ID:	160135 Final product. Cook took 18 hours. I was at 173 around 2:15p, so I wanted to make sure I finished by 5, so I wrapped and got it done around 4:45p. The final product was very tasty. The point was delicious. The flat was a little dry. I opened the wrap to check and the brisket was probe tender at around 200 to 201 IT in certain parts and I let it keep going, which I'm afraid may have dried it out. I had it in a faux cambro for a few hours prior to eating and right when I pulled it and put it in foil the IT crept up to 207 before it started falling.

        Either way, my first brisket cook was a success. I didn't get the best smoke ring but the flavor was just fine. Personally, I'd rather just have a chuckie or I'm going to need a DigiQ.

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        Comment


        • boftx
          boftx commented
          Editing a comment
          Wrap or pan hat sucker at 170 and you'll have all the moisture you want. Looks good!

        • Huskee
          Huskee commented
          Editing a comment
          If you want a deeper smoke ring, next time try placing the meat on the kettle as it's heating up. Looks great!

        • richinlbrg
          richinlbrg commented
          Editing a comment
          GREAT job!

          CONGRATS on your first brisket!
      • theroc
        Founding Member
        • Jul 2014
        • 883
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        Saturday night is fish night. Swordfish steaks and freshly harvested Maui onions on the grill.

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        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Fish & Grill Grate's are grilling heaven.👍

        • theroc
          theroc commented
          Editing a comment
          Absolutely. Can't imagine how I ever grilled fish without them!
      • cstrfd4
        Club Member
        • Dec 2015
        • 189

        Ribs in pbc, Trout in cookshack, chicken in soon napolean w/SnS. Click image for larger version

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        Attached Files

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1906
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          It is not what is for dinner, but, the sous vide has gotten the better of me.

          I don't have one. But I have a virtually unused Master built turkey fryer. I checked out temp control, and couldn't figure out why it wouldn't at least somewhat work. So I grabbed 2 vac-sealed frozen , thin (kinda junky) tenderloins outta the freezer and dropped into a 130 bath for about 90 minutes, threw on some Montreal rub and into a hot pan.

          THIS has REAL possibilities! VERY GOOD!!
          Attached Files
          Last edited by richinlbrg; April 24, 2016, 06:20 PM.

          Comment

          • JeffJ
            Charter Member
            • Feb 2015
            • 2494
            • Michigan
            • Jeff

            Birthday weekend!

            Friday night we celebrated with my side of the family. My dad took us all out to La Bisteca which is a phenomenal Italian steakhouse the features Piedmontese beef. Saturday we celebrated with my wife's side of the family and since that actually involved cooking so that's what I am writing about.

            This was the menu:

            2 slabs of SLC ribs
            Red beans and rice
            A really nice salad
            Cheesy bread from Great Harvest Bread Co.
            Dessert: Chocolate peanut butter pie - Graham cracker crust, a creamy peanut butter structure and topped with chocolate (chocolate chips melted into heavy cream and then cooled). Insanely decadent dessert!

            My sister-in-law made the salad and it was really good. The bread was obviously purchased but we sliced it lengthwise and tossed it under the broiler just to toast it a bit. It was already larded up with cheese and garlic butter from the bakery so it didn't make sense to slather it with more oil and make garlic bread with it.

            For the cajun beans...Dark roux with scratch-made shrimp stock formed the sauce. I sautéed onion, celery and bell pepper and also tossed in a couple of cloves of minced garlic. The base was seasoned with salt and cayenne pepper. The bean mix was cooked with a bay leaf as well. When everything was melded I squeezed in the juice from a lime and stirred in some fresh cilantro. I used brown rice and added a couple of TB of butter and some chicken base to the water for the rice and I used brown rice. All in all it had a nice Louisiana taste to it which was my objective.

            I dry brined the ribs 2 days prior and hit with the rub one day prior. The slabs were cooked in a kettle + SnS using hickory, apple and Kingsford original. At the 6 hour mark averaging about 250 throughout the cook the ribs weren't quite done so I wrapped them for a half hour. They developed really nice bark and the KC sauce developed a nice glaze. The first time I used the SnS it maintained a rock steady temp. This time temperatures fluctuated a lot (I have a theory which I will share at the end of this write up) but stayed within my target range of 240-270 for most of the cook - I did have to make some minor adjustments to the top vent a couple of times. When it came time to wrap I had some sauce kind of stuck around the edges of the container so I added a little bit of apple cider vinegar and threw a little on the concave side of the ribs which were wrapped upside down. A little of this mixture stuck to the ribs and provided a nice little bit of acidity which added to the complexity. This may have been my best batch of ribs to date. They developed good bark, good glaze and were really tender and moist. I've pretty much always used baby back but I think spare ribs are probably better - with more marbling and more heft they took longer to cook which means they developed more flavor on the surface.

            Here are the pics with my temp fluctuation theory to follow:

            This was about an hour before I hit them with sauce.

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            Just before they were wrapped.

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            This was the wine we drank:

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            This was the meal:

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            Here's my theory regarding the temp fluctuations: erratic breathing.

            The kettle was situated close to the garage with a ton of bushes nearby. It was a breezy day but it was constantly changing directions. Thus sometimes the kettle was shielded from the breeze and other times it was full-on. I think this may have affected airflow into the kettle thus making for some pretty sizable fluctuations. It didn't matter though. One thing I've learned from this site is these meats have a pretty big range of temps they can be cooked in and still come out great (I used to obsess about hitting and maintaining 225 - no more).

            Comment


            • David Parrish
              David Parrish commented
              Editing a comment
              NICE bottle of red! Ribs are good too

            • JeffJ
              JeffJ commented
              Editing a comment
              Yeah, Pit Boss. The red didn't suck. ;-)

            • Huskee
              Huskee commented
              Editing a comment
              Piedmontese beef and a real Brunello in the same weekend.....wow! Nice looking ribs too.
          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4977
            • Winchester TN
            • Hardware
              Blackstone 36” Griddle.
              Slow 'N Sear Deluxe Kamado & Kettle Grill.
              Slow 'N Sear (1.0, Deluxe, 2.0).
              DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
              Weber Chimney Starters (regular and compact).
              Joule, Instant Accu Slim.
              GrillGrates.
              Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
              SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

            Those ribs (and the entire meal) look awesome. Unfortunately I don't see any picture of the dessert - - I love chocolate, and peanut butter, and pit, and...!

            Comment


            • JeffJ
              JeffJ commented
              Editing a comment
              I have a picture of a piece of the pie but it didn't come out very well.

              We have some leftover. Tomorrow (if I remember to do it) I'll take a picture of it and edit my original post.
          • Thunder77
            Founding Member
            • Jul 2014
            • 2886
            • Halethorpe, MD
            • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            Pacific sockeye salmon. Dry brined, then brushed with oil. Sprinkled with dill, and garlic powder. On the gasser indirect, three right burners on, two under the fish off. I used just a small handful of mesquite chips for a little extra flavor. Pulled at 135 IT. To quote Jerod "off the chain!" 😎 Served with Hinode black rice, and roasted Brussels sprouts. I think I will try a wet brine next time. It's supposed to keep the albumin from expressing out of the fish. Still, this was super moist! Once again this website has saved me. I have been over cooking salmon for years without realizing it.
            Last edited by Thunder77; April 24, 2016, 06:27 PM. Reason: Spelling

            Comment


            • bbqoaf
              bbqoaf commented
              Editing a comment
              Fresh, wild, pacific salmon is one of the world's great foods. My grocery store will be getting it from BC/Alaska soon and I can't wait, I won't eat farmed Atlantic garbage at all anymore.

            • richinlbrg
              richinlbrg commented
              Editing a comment
              Bumper sticker seen in Alaska,

              "Friends don't let friends eat farmed fish"
          • Thunder77
            Founding Member
            • Jul 2014
            • 2886
            • Halethorpe, MD
            • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            bbqoaf, I agree 1000 percent. Farmed stuff has not passed my lips in years. Once you've tasted the wild pacific stuff there is no going back!!

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3508
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              Back on the road but I got my gear with me....



              Comment


              • Huskee
                Huskee commented
                Editing a comment
                I wonder what your next-room-neighbors think when they smell that stuff. You probably drum up more room service or delivery business than you realize. The subliminal 'I'm hungry for some reason' kind.

              • Ernest
                Ernest commented
                Editing a comment
                HAHAHA! Huskee times like these I really don't care about my neighbors' feelings.

              • Craigar
                Craigar commented
                Editing a comment
                Ernest, Dude you really need to write a cookbook for the frequent traveler, along with a series of YouTube videos.

            Announcement

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

            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
            See more
            See less
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            Meat-Up in Memphis