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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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  • boftx
    Founding Member
    • Jul 2014
    • 911
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Pork butt! Dry-brined overnight, rubbed and in the smoke at 6:30AM. About 9lbs so I expect this to be ready late afternoon.

    Comment


    • Mickeylou5
      Mickeylou5 commented
      Editing a comment
      Do you leave them in the foil pans when you smoke them?

    • boftx
      boftx commented
      Editing a comment
      No, I prep them in the pan, then smoke 'em naked until past the stall or at around 170 internal temp. Then I pan them up again and add some butter, molasses, and just a *touch* of maple syrup and cover with foil.
  • Spinaker
    Moderator
    • Nov 2014
    • 10783
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    boftx Looks good to me!! What are you cooking these on?

    Comment


    • boftx
      boftx commented
      Editing a comment
      An OK Joe COS, the small one. Using mesquite splits. I'll add more pics when it is time to pan it after the stall.
  • Mickeylou5
    Former Member
    • Jan 2016
    • 59
    • Clawson, Michigan

    It's gonna be a smoking weekend in Michigan. Giving my New Camp chef smoke vault a workout starting with chicken thighs DB 3 hours, then MMD and smoked 1 hour mostly on high. Delicious! Topped with Alabama white sauce! Kicked it up a notch. Early tomorrow into the camp chef will go a 5 lb chuck roast and a 9lb pork butt. Can't wait! Also made naan and new england hot dog buns. Stay tuned!

    Comment

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

      Mud bugs today!
      Attached Files

      Comment

    • Iron Bulldog
      Club Member
      • Apr 2016
      • 86
      • Hays Kansas

      First PBC pork butt fresh out of the stall, headed for foil. 5lb pork butt, 8hr. dry brine, MMD rub, 4hr. hang in the barrel. Finish and it's off to the pig sauna (faux cambro) for an hour or so. depends i'm hungry. Click image for larger version

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      Comment

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

        Coke floats for dessert!
        Attached Files

        Comment


        • SteveFromLafayette
          SteveFromLafayette commented
          Editing a comment
          Took pic a little late, haha!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Partial to root beer and cream soda myself...

        • SteveFromLafayette
          SteveFromLafayette commented
          Editing a comment
          I wanted those, but my friend brought diet root beer by mistake...
      • JeffJ
        Charter Member
        • Feb 2015
        • 2426
        • Michigan
        • Jeff

        Well, I got home from work a little before 5 and it's cold and rainy here in Michigan today. So, my options were limited. Pork chops in the Smokey Joe, mashed cauliflower and a nice spinach salad my wife put together.

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        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Looks really good!
      • Dewesq55
        Founding Member
        • Jul 2014
        • 2067
        • 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

        by Back Ribs a la Huskee on the new offset:

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        Last edited by Dewesq55; May 1, 2016, 07:19 AM. Reason: Added 1 photo which was misbehaving yesterday

        Comment


        • JeffJ
          JeffJ commented
          Editing a comment
          That is some serious smoke ring!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Nice...barkalicious

        • Huskee
          Huskee commented
          Editing a comment
          Yes, very nice!
      • badf00d
        Club Member
        • Mar 2016
        • 223

        • Cookers
          • Karubecue C-60 [aka KBQ]
          • Weber 22" Performer Kettle [Red gen1 with stainless steel]
          • Slow 'N Sear
          • Lodge Sportsman's Grill
          • Weber Genesis Silver-B [old gasser]

          Sous Vide
          • ChefSteps Joule

          Other Tools
          • VacMaster PRO380 vacuum sealer
          • VacMaster VP215 vacuum chamber
          • Thermapen Mk4
          • ThermoWorks Smoke
          • ThermaQ with smoke house and high temp air probes
          • IR gun
          • BBQ Dragon

        Karubecue is feeling neglected because of all the rain we've had. Decided to do some prime sirloin steak using sous vide and reverse sear.

        Sealed and ready for the bath.



        In the bath at 141°F for 90 minutes, which is more medium than medium rare.



        Searing on the gas grill with some Montreal Steak seasoning.



        And ready for me and my son.

        Comment


        • JeffJ
          JeffJ commented
          Editing a comment
          Very nice. I just did my first sous vide cook yesterday. 131 for 90 minutes and seared in a cast iron skillet when it came out of the bath. Cool stuff.

        • badf00d
          badf00d commented
          Editing a comment
          JeffJ, glad you enjoyed your first sous vide cook. A couple of things I really like is the ability to flex on time without overcooking or drying out the food, and the repeatable results. I ordered a second sous vide unit so I can make mine medium rare while everyone else gets medium.

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Dedication right there to medium-rare.
      • Medusa
        Charter Member
        • Sep 2014
        • 666
        • For those who are about to Cook - WE SALUTE YOU!

          Weber Genesis Silver B - 14 years
          GG's
          Weber OTS
          Vortex
          SnS
          Maverick ET-733 dual 6' probes / Thermo-Pop
          ennoLogic eT650D IR ( -58 to 1202F)
          Weber Rapid Fire Chimney
          Kingsford Blue

        Yesterday. Easiest Cook Ever with Weber OTS (22.5) and SnS. @140, set the Exhaust 50% and Intake 25%. Took 58 min to hit 225, but I attribute that to setting the vents a little early and the fact I forgot to Binder Clamp the Lid down. Didn't do anything* other than turn the ribs after about 2.5 hrs. Temps averaged mid 230's for the duration; peaked at 243 once or twice. Next time I might knock the Intake down to a crack to see if I can stay in the almighty 220's.

        These are Pork Loin Back Ribs. Rubbed with CI's "Spicy Rib Rub" (the usual ingredients) and finished with Sweet Baby Ray's Honey Chipolte Sauce. Didn't have Plum Sauce to make my Chipolte Plum Sauce.

        Duration: ( Start to Finish ) 6hr 39 min. Cook Time: (Successful Bend Test) 4hr 57 min.

        *anything... #1 and I cleaned out the garage ....

        This is the Best Site Ever! Can't wait to get MH's Book!

        -- Ed

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        This is too funny...

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        Comment


        • Medusa
          Medusa commented
          Editing a comment
          Thanks! Couldn't have done it without this site and the excellent recommended tools!

          -- Ed

        • JeffJ
          JeffJ commented
          Editing a comment
          Nicely done!

        • DWCowles
          DWCowles commented
          Editing a comment
          Hurry up weekend and get here I'm hungry....they look great! Medusa
      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        Eunice and I had Salmon for Dinner Sat Night! Cooked on a Cedar Plank with Mayo & Lemon Slices! Applewood & Hickory for Smoke!
        First Time Ever! Sorry no finished Pic! Not Too Bad IMHOP! Dan

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          Looks great. It's almost wild salmon season, one of the world's great foods.

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Looks great Danjohnston949 To quote some guy I know "eat well and prosper!"

          DEW

        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Dewesq55, bbqoaf, Thanks Gents! Sorry about the lack of a Finished Pic but Eunice jumped on it With Both Feet and Hands!
          I though I heard some Snarling Too! 😇😇😇. Dan
          Last edited by Danjohnston949; May 1, 2016, 11:08 AM.
      • mgaretz
        Founding Member
        • Jul 2014
        • 881
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        Did El Pollo Loco style chicken again, with a few tweaks to the recipe and I bumped up the cook temp to get crispier skin. Getting there!

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        ​
        Last edited by mgaretz; May 1, 2016, 05:59 PM.

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4819

          Look close before you go all beer can cop on me. : )

          BTW I love orange soda can chicken. It's really good.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Great looking yard bird Jon Solberg

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Is that liver on the grate?

          • Jon Solberg
            Jon Solberg commented
            Editing a comment
            Yep thats the liver. I always cook that off as a chef treat : )
        • Jon Solberg
          Former Member
          • Jul 2014
          • 4819

          Oh and a batch of flowering crab lump. This stuff looks pretty good!

          Comment

        • Mickeylou5
          Former Member
          • Jan 2016
          • 59
          • Clawson, Michigan

          My day started at 4am, first long cook on my CC smoke vault. Results were just ok. Not sure I am cut out for the low and slow. I didn't care for the Memphis dust on the butt and the chuck was a little dry. It's all getting packed for camping next weekend.
          I made a napa cabbage slaw using the Alabama white sauce. It complemented my favorite homemade Kansas city bbq sauce well. I will keep practicing.

          Comment

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
          Click here for details. (https://amazingribs.com/memphis)
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          Meat-Up in Memphis

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          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.

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

          the good one grill
          The Good-One Open Range is dramatically different from a traditional offset smoker. 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.

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          Griddle And Deep Fryer In One

          Pit Barrel Cooker Smoker
          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!

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          The Pit Barrel Cooker May Be Too Easy

          Pit Barrel Cooker Smoker
          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 because temperature control is so much easier.

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          thermapen
          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

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          Grilla Pellet Smoker proves good things come in small packages

          Grilla pellet smoker
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          Delta by Nuke,
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          Weber Genesis Grill
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          Genesis II E-335
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          Is This Superb Charcoal Grill A Kamado Killer?

          PK 360 grill
          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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

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          masterbuilt gas smoker
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          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

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          NK-22-Ck Grill
          Napoleon's 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.

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          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.

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