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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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  • CeramicChef
    Former Member
    • Jul 2014
    • 1184
    • OKC, OK

    Just a simple reverse sear Tri-Tip that I marinated in the old FoodSaver marinater for 5 hours.

    On the Komodo Kamado.

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    On the plate.

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    Thanks for looking!

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Wow!!

    • Thunder77
      Thunder77 commented
      Editing a comment
      That's a beauty!
  • IrondeQuer
    Founding Member
    • Jul 2014
    • 264
    • Irondequoit, NY
    • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
      Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
      Sierra Nevada Pale Ale * Shock Top Belgian White

    First try at a bacon-weaved fatty. Used the Slow 'n Sear as it's so easy to work with. Can't wait to try it.

    On reflection, I think I'll go with thick cut bacon next time and maybe mold the fatty a little bit. There was way too much bacon overhanging the ends. Not bad for a first try though.

    Although how can you go wrong with bacon and sausage...
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    Last edited by IrondeQuer; May 16, 2016, 01:21 PM. Reason: added editorial content

    Comment

    • martybartram
      Former Member
      • Apr 2016
      • 460
      • Vass, NC

      BBQ pizza on the bbq
       

      Comment

      • 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

        Pulled these enchiladas out of the oven and The Ric Flare in me jumped out........ WOOOOOOOOOO!



        Homemade guacamole

        Comment


        • troymeister
          troymeister commented
          Editing a comment
          Oh Yeah...That's my latest lexicon...Effin awesome!

        • Spinaker
          Spinaker commented
          Editing a comment
          Beautiful!!! I bet those were amazing.
      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4339
        • Stockholm, Sweden

        Long time no post. Did two cooks the other day; pulled veal and veal shoulder. The second one got a newly invented turkish (or at least oriental) rub.

        The first one (pulled veal) turned out just superb, with a relatively ordinary rub:

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        I made some really nice bbq sandwiches with this one.


        Then followed the veal shoulder, rubbed with: coffee, cardamom, cinnamon, ginger.

        The shoulder was smoked very traditionally, but the rub is not common. After so many butts/shoulders though, I wanted to try something new, and this one turned out really good. My wife said it resembled her of Coca Cola, don't know if that's a good thing....

        Let me know if anyone wants the recipe, here's the meat anyway:

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        Both of them have really nice bark, and a very pretty smoke ring.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks guys!

          3-3.5 lbs veal shoulder
          1 tsp cinnamon
          1 tsp cardamom
          1 tsp ginger
          1 tsp finely ground coffee beans
          1.5 tsp salt
          2 tsp mustard (spread it thin, as 'glue')

          I use salt in the rub here to dry brine it at the same time. Leave it overnight in the fridge.

        • Henrik
          Henrik commented
          Editing a comment
          I keep forgetting pics of our 'puppy', will be sure to include her in the next post! She's not so small anymore...

        • Thunder77
          Thunder77 commented
          Editing a comment
          Mother of Bark! That looks soooo good!
      • mgaretz
        Founding Member
        • Jul 2014
        • 861
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        El Pollo Loco style chicken again. Served with steamed and butter green beans, baked sweet potato and salad (none of which are pictured).


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        Comment


        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          It looks crazy good! Great color too.

        • Thunder77
          Thunder77 commented
          Editing a comment
          Have you shared the recipe on the site anywhere?

        • mgaretz
          mgaretz commented
          Editing a comment
          Not yet. If you Google it you'll find the basic recipe. I have done a few tweaks to it. I'll post it when I get back home, I'm currently traveling for the next week.
      • Spinaker
        Moderator
        • Nov 2014
        • 10681
        • 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

        Originally posted by mgaretz View Post
        El Pollo Loco style chicken again. Served with steamed and butter green beans, baked sweet potato and salad (none of which are pictured).


        [ATTACH=CONFIG]n169032[/ATTACH]
        What does Crazy Chicken Style consist of?

        Comment


        • mgaretz
          mgaretz commented
          Editing a comment
          El Pollo Loco is a fast food chain that serves this style of chicken and Mexican food. It's basically marinated in orange/pineapple juice with vinegar, lime juice, salt, pepper, chili, oregano, oil and garlic, then grilled. I use my pellet smoker at 450 for about an hour.

        • Henrik
          Henrik commented
          Editing a comment
          That marinade/spice sounds delicious!
      • AdamJG
        Former Member
        • May 2016
        • 129
        • Upstate NY

        Had today off and made good use of it. Cooked a slab of spares, 4 chicken legs/thighs and a 2 pound link of fresh kielbasa on my PBC. The chicken and sausage is cut up, vacuum sealed and frozen, it will be used for jambalaya in the near future.
        Last edited by AdamJG; May 17, 2016, 05:12 PM.

        Comment


        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Great job! The ribs look really good, and so does the chicken and kielbasa.

        • Thunder77
          Thunder77 commented
          Editing a comment
          I WOULD be looking at this right before lunch! I'm starving!
      • 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

        *Taco Tuesday.......on Tuesday!!*

        WOOOOOOOO!!

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Very fresh.
      • Danjohnston949
        Former Member
        • Dec 2014
        • 4419
        • 1410 9th. St. N, Fargo ND

        Syttende Mai (Norwegian Independance Day). I am not Scandohoovian but Eunice Is! So to keep peace in the Household I "Prepared" Smoked Salmon and Grilled Vidalia Onions! She is 1/2 Norwegian and 1/2 Danish a hard headed combination for Sure! Jon Solberg a Happy Hooladay to You and Yours! Spinaker, ribeyeguy and the rest of You Scandahoovians Happy Hooladay! Eat Well and Prosper! From Fargo ND, Dan
        Last edited by Danjohnston949; May 17, 2016, 08:05 PM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Dan... You treat Eunice pretty nicely, even though you own her.😉
      • ribeyeguy
        Charter Member
        • Jun 2015
        • 1298
        • S. E. Wisconsin
        • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

        Originally posted by Henrik View Post
        Long time no post. Did two cooks the other day; pulled veal and veal shoulder. The second one got a newly invented turkish (or at least oriental) rub.

        The first one (pulled veal) turned out just superb, with a relatively ordinary rub:

        [ATTACH=CONFIG]n168995[/ATTACH]

        I made some really nice bbq sandwiches with this one.


        Then followed the veal shoulder, rubbed with: coffee, cardamom, cinnamon, ginger.

        The shoulder was smoked very traditionally, but the rub is not common. After so many butts/shoulders though, I wanted to try something new, and this one turned out really good. My wife said it resembled her of Coca Cola, don't know if that's a good thing....

        Let me know if anyone wants the recipe, here's the meat anyway:

        [ATTACH=CONFIG]n168996[/ATTACH]

        Both of them have really nice bark, and a very pretty smoke ring.
        Looks amazing as always Henrik but now to the real question that we're all clamoring for an answer to: What's the latest with Sally? Almost full grown by now?

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4339
          • Stockholm, Sweden

          Alright, by request, here's a photo of Sally, now a little more than 6 months old. She now weighs 45 kilograms (99 lbs). Steadily growing!

          Click image for larger version

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          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            This really needs to be in our pet thread that can be found in General Discussion

          • Spinaker
            Spinaker commented
            Editing a comment
            Look at those paws!! She's gonna be a biggin'

          • Henrik
            Henrik commented
            Editing a comment
            I agree 100% @Breadhead.
            Pit Boss, of course. Point taken.
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 0

          Lunch... Taco Tuesday on Wednesday.😋
          Attached Files

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            I buy the type with the smooooth finish.😆 Nothing but the best here.👌

          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Looks delicious. Beef?

          • Breadhead
            Breadhead commented
            Editing a comment
            Yes... Beef Fuzzy.👍
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9789
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          Deep dish microwave pizza with pastrami on top.
          Attached Files

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            If you were closer, I'd be on my way over already. Looks great!
        • JCBBQ
          Club Member
          • Jan 2016
          • 1066
          • Jersey City, NJ
          • Primo Oval XL Ceramic Cooker
            Pit Barrel Cooker
            2x Mavrick 732
            Therma Pen Orange
            Favorite Bourbon Blanton's
            SF Giants

            MCS wish list - Lone Star Grillz off set

          Mongolian Pork Chops a la Breadhead. He posted this recipe - I don't remember the post bc there's no save button... ​ hint hint - but I sent it to my email and kept it. It's probably the best pork chop I've ever made. The glaze is delicious as is the mustard sauce. A traditional sear first allowed me to glaze the chops every 5 mins (after moving to indirect) until it came up to temp. I pulled them at 140-142. Very moist and VERY tender.

          Last edited by JCBBQ; May 18, 2016, 07:03 PM.

          Comment

        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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