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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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  • skolbeque
    Club Member
    • May 2016
    • 7
    • Twin Cities, MN
    • > Portable Kitchen (PK) Grill
      > Maverick ET-733
      > ThermoWorks ThermoPop
      > ThermoWorks TimeStick Trio
      > Favorite Beer: Full Sail Brewing Co. Session Lager
      > Favorite Whiskey: Old Overholt Rye Whiskey

    Made pizza on the grill for the first tonight tonight!

    Followed these recipes:Heated the cast-iron griddle to just over 400, with coals around the perimeter of the grill and just a few directly beneath. Took about 20 minutes to get the amber crust with a few spots of black. Overall it was delicious and would highly recommend!





    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Nice setup. Great-looking pizza. Looks like your best friend there is looking for a dropped piece of salami.

    • bbqoaf
      bbqoaf commented
      Editing a comment
      Nice one! That sauce recipe is really great, and your 'za looks spot on. Gotta love backyard sessions with the Q, an adult beverage and the pooch.

    • Thunder77
      Thunder77 commented
      Editing a comment
      Great looking pizza! Love that grill!
  • Paul Morrison
    Charter Member
    • Apr 2015
    • 33

    Since I'm doing the brisket tomorrow, wanted to go with seafood. Shrimp were on sale, so a little marinade and they hit the grill.
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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Beautiful. I want to reach through the monitor,grab one of those shrimpies, and pop it in my mouth.

    • Breadhead
      Breadhead commented
      Editing a comment
      Nice grill...😳👍

    • Spinaker
      Spinaker commented
      Editing a comment
      Badass rig. I've never really seen one in action before this pic.
  • Spinaker
    Moderator
    • Nov 2014
    • 10847
    • 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

    In keeping with my summer goal. I cooked a whole fryer chicken last night on the Keg. I used some Green egg lump and oak splits. I would say that our average running temp was about 400 F. I was having some yo-yoing going on with the temps between 375 and 420. It was a windy day on the plains, so I'm guessing that was the real cause of that problem. I dusted the skin with baking soda and salt (50/50) the nigh before and let it rest in the fridge, uncovered, overnight. For the rub I used Mea t church's Honey Hog Rub. That stuff is like crack for anyone that is interested. I put it on everything. With about 1/2 hr left in the cook I glazed the outside with a 50/50 mixture of Blues Hog Red Sauce and Black Cherry Rib Candy. Man o Man was the a gorgeous sight when I opened that lid. The wings and drummies has this beautiful sheen that was tips with black charring. The color was outstanding.
    All in All, I am really happy to be improving my chicken game so far. Its like a whole new venture into BBQ. I don't know why it took me so long to work on chicken. But I am glad I am now. It was a great night; great company, great food and a wonderful view.
    I hope everyone has a great holiday weekend.
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    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Row crops, never had a chance to plant any, other than using a John Deere 8300 with 7.5" spacing.

      Oh yeah dat burd luk gud 2.
      Last edited by Jerod Broussard; May 28, 2016, 10:07 AM.

    • CeramicChef
      CeramicChef commented
      Editing a comment
      Spinaker - that's one seriously droolicious yard bird on that grate! I'm willing to bet that was some kind of tasty.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2866
    • 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

    Disney style turkey legs, a la Meathead! I made six, had to grab this pic before they all disappeared. My wife said, "That smells so farging good, can I eat it right now?" 😎

    Comment

    • JDenver
      Club Member
      • Apr 2016
      • 40
      • Austin, TX
      • Smokers / Grills:
        • Pit Barrel Cooker
        • Weber Performer 22"
        • New Braunfels Offset Smoker (Permanantly Retired)

        Accessories:
        • Slow 'N Sear
        • EasySpin Cooking Grate
        • PizzaCue Pizza Kit
        • ThermoWorks ThermoPop
        • Maverick ET-732
        • ThermoWorks Dot
        • Weber Rapdfire Chimney Starter

      Cooked Pork tenderloin and some drumsticks I picked up on a whim yesterday. Rub for the tenderloin is Franklin's evolving rub recipe for pork ribs. Rub for the drumsticks is PBC's All Purpose Rub. Let them sit in the fridge for about 4-5 hrs with the rub on. Got the kettle holding at about 225-250 and put them on. When the tenderloins got to 115, the drumsticks had reached about 135, so I set them all on the sear. I dumped more hot charcoal on the sear side first and made the mistake of stepping away and blackened the outside of the tenderloin too much. Was still perfect and juicy inside, and the drumsticks came out perfectly since I set them above the edge of coals. I always get too caught up when I get the meat off the grill to take pictures of the final product. I learned some lessons about being more careful during the sear, but still had a good meal.

      Comment

      • theroc
        Founding Member
        • Jul 2014
        • 793
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        Reverse sear cote de boeuf with porcini rub on the weber gas grill last night.

        Dry brined a 2 lb rib roast (1 bone) for about 4 hours. Coat with the porcini rub and on the grill
        with indirect heat. Ran at about 250 F for just over 1 hour to bring the meat to 120 F.

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        Reverse sear on the inverted grill grates for ~2 minutes/side.



        Sliced up and served with twice-baked potatoes. Tasty.


        Last edited by theroc; May 28, 2016, 02:38 PM.

        Comment

        • edible hen
          Club Member
          • Feb 2016
          • 185
          • Yoder Durango 20
            Maverick ET-733
            Maverick Pro Temp

          Today's cook took a few turns. I picked up a few slabs of ribs and a chuck roast to cook today, and eat tomorrow while getting my race fix Craigar will understand. Ended up smoking 3 slabs, a chuck, and some drums. The durango never broke a sweat. Hope everyone has a great weekend.

          Comment


          • edible hen
            edible hen commented
            Editing a comment
            I couldn't get all the pics to post. Will try later.

          • Thunder77
            Thunder77 commented
            Editing a comment
            Beautiful! I love some drumsticks and chuck roast!
        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          Did a Texas style smoked chuckies (salt & pepper) only. The results was fantastic. Lovely peppery flavor. Click image for larger version

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          • troymeister
            Charter Member
            • Aug 2014
            • 1516
            • 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.

            SnS....Amazing Bone in Pork Roast, reverse sear, homemade dumplings, spinach from the garden.
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            Last edited by troymeister; May 29, 2016, 06:52 AM.

            Comment

            • Craigar
              Founding Member
              • Jul 2014
              • 1117
              • Papillion, NE
              • * - Weber 26.75" OTG
                * - Weber 22.5" Premium cloaked in Crimson
                * - Slow 'N Sear
                * - Smoke E-Z - 26.75" (The Grain Silo)
                * - Lodge Sportsman Grill
                * - Weber Rapid Fire Chimney Starter
                * - Thermoworks ThermoPop
                * - Thermoworks Dot
                * - iGrill2 - 4 probes
                * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                * - Current butchers: Just Good Meats & Fareway Foods

              Originally posted by edible hen View Post
              Today's cook took a few turns. I picked up a few slabs of ribs and a chuck roast to cook today, and eat tomorrow while getting my race fix Craigar will understand. Ended up smoking 3 slabs, a chuck, and some drums. The durango never broke a sweat. Hope everyone has a great weekend.
              THE best day of the year for a race fan! Enjoy!!!

              Comment

              • troymeister
                Charter Member
                • Aug 2014
                • 1516
                • 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.

                Grilled Calamari Salad with arugula, roasted yellow peppers, gorgonzola, homemade balsamic vinaigrette.
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                Last edited by troymeister; May 29, 2016, 08:24 AM.

                Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5046
                • Charlotte, NC

                Just got back from Saskatoon... AGAIN... What's the first thing I cook? Steak of course. Filet Mignon, on sale to boot!

                Coated with nothing but salt and front seared.
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                This is about half-way through the sear phase of the cook
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                Final result
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                Comment


                • richinlbrg
                  richinlbrg commented
                  Editing a comment
                  Welcome home, AGAIN, Pit Boss !

                  Just curious, why the front sear? They look STUPENDIOUS!

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Thanks it's good to be home. I prefer steak front seared. It might be more correct to say I do a reverse reverse sear, though, since the indirect side of the Slow 'N Sear allows you to slowly bring the steak to temp with no radiant heat to worry about once the searing is done.

                • troymeister
                  troymeister commented
                  Editing a comment
                  That front sear looks so awesome. The beauty of the SnS is it is easier to do either. Especially with steak. As I have said...Elegant tool.
              • richinlbrg
                Founding Member
                • Jul 2014
                • 1892
                • 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).

                Two items ready for their rub. These are from a heritage hog.

                The one on the right was labeled pork tenderloin. The one on the left was labeled pork loin roast, but with the marbelling, I am am not so sure.

                The tenderloin just got salt and pepper, as #1 was not home to make her marinade. I'm thinking the "mystery" cut will be good pulled with all that fat. Coated with my pork rub.

                If anyone has any thoughts about the best way to cook the one on the left, I am open to all suggestions!
                Attached Files

                Comment


                • bbqoaf
                  bbqoaf commented
                  Editing a comment
                  I agree with your assesment. Whatever the left one is, it's full of fat and connective tissue so I would treat it like a shoulder and go low and slow till 203 or so and go for pulled pork.
              • mgaretz
                Founding Member
                • Jul 2014
                • 892
                • San Ramon, CA
                • Mark Garetz
                  Rec Tec pellet grill
                  Weber Genesis Gasser
                  Maverick ET-732 and Thermapen and others

                Memorial day weekend baby back ribs two ways (Char siu and LMR):

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                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  Nice! ... and Nice!

                • bbqoaf
                  bbqoaf commented
                  Editing a comment
                  Love the char siu ribs, always a great option.
              • richinlbrg
                Founding Member
                • Jul 2014
                • 1892
                • 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).

                At the stall, decided to wrap (153*F). Looking good to me so far.
                Attached Files

                Comment

                Announcement

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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

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