Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

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)
See more
See less

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

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • bbqoaf
    Former Member
    • Jul 2014
    • 752
    • Calgary, Alberta, Canada

    Great Sunday today with the seven B's:

    - BBQ
    - Backyard
    - Baby
    - Bouvier
    - Beer
    - riBs
    - sauvignon Blanc

    I'm doing one rack Classic LMR style with my version of MMD (I add Chili powder and a little cayenne) and one rubbed with a 50/50 blend of yellow curry powder and white sugar to be finished with mango Chili sauce at the end.

    Comment


    • bbqoaf
      bbqoaf commented
      Editing a comment
      I was just informed that I forgot the eight B, my Beautiful wife!

    • CeramicChef
      CeramicChef commented
      Editing a comment
      The picture of the Baby and the dog is simply priceless. The dog looks to be saying "Leave my little Buddy alone!"
  • Ernest
    Founding Member
    • Jul 2014
    • 3352
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    I'm looking forward to that little piece of FAT!!

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Dewesq55 a flanken cut beef short rib

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Korean marinade? Gochujang?

    • Ernest
      Ernest commented
      Editing a comment
      Dewesq55 on no, none of that. Salt, pepper marinated in kiwi juice. Grill
  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    Today: yesterday's leftover Pesto crusted pork loin, last meal pork ribs, teriyaki hoisin wings with yardbird rub, basalmic Simon and garfunkel beets, yellow seedless watermelon, homemade sauerkraut dilly beans and pickles, and a salad.

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      What a sumptuous repast! Kudos and congrats.

      Beautiful pics.

    • martybartram
      martybartram commented
      Editing a comment
      Thank you, he said humbly
  • Ernest
    Founding Member
    • Jul 2014
    • 3352
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Gotta have a peach cobbler to open summer

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Hahaha!

    • CeramicChef
      CeramicChef commented
      Editing a comment
      WOWZERS! All that's needed now is vanilla bean icecream and a big glass of cold milk.

    • martybartram
      martybartram commented
      Editing a comment
      Peaches are coming in this week where we live. Can't wait!
  • 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.

    Nothing like a good ole pulled beef sammich top with horseradish sauce and caramelized onions between a fresh onion bun Click image for larger version

Name:	DSC_0001 (3).JPG
Views:	51
Size:	6.69 MB
ID:	173659

    Comment

  • Dewesq55
    Founding Member
    • Jul 2014
    • 2096
    • 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

    Pulled pork sandwich with MH's Columbia Gold topped with oil and vinegar cole slaw (I don't do the mayo one).
    Click image for larger version

Name:	ProShot_20160529_200921-01.jpeg
Views:	66
Size:	1.60 MB
ID:	173688

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Looks great Dewesq55 ...I haven't had pulled pork this year yet but it's on my 4th of July menu.

    • richinlbrg
      richinlbrg commented
      Editing a comment
      Looks GREAT, Dewesq55 ! I need to try the Columbia gold! You've inspired me now!

    • CeramicChef
      CeramicChef commented
      Editing a comment
      Dewesq55 - classic sandwich! Very nicely done. Kudos and congrats. And we don't do mayo on slaw of potato salad around theses parts as well.
  • bbqoaf
    Former Member
    • Jul 2014
    • 752
    • Calgary, Alberta, Canada

    Finished product, curry rubbed with mango Chili sauce finish on the left, classic LMR's on the right. As always, amazing.

    After the smoke,the two rubs tasted pretty much the same,you couldn't really pick out the curry over anything at all. The sauces had a mild difference, but not huge. Overall, I preferred the LMR's by a hair, I'll save the curry seasoning for oven ribs.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      If you can produce ribs that look like that... You're a real Pit Master! Nice.👍

    • richinlbrg
      richinlbrg commented
      Editing a comment
      Those look amazing bbqoaf ! Downright Ernest.

    • bbqoaf
      bbqoaf commented
      Editing a comment
      Thanks DWCowles, Breadhead and richinlbrg! Being compared to Ernest is the greatest compliment you can receive on his forum, made my day, happy Memorial Day to all.
  • 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).

    The pictures above are humbling!

    Here is the pulled pork I did yesterday - still not sure what cut it is, but made the right call to go low and slow and pull it. Apple wood chunks, probe tender @ 201*F, faux cambro for just under 2 hours.

    First pic is the just pulled pork - very juicy. The second is the bones. If anyone recognizes the bones, I'd love to know what cut I'm enjoying.
    Attached Files

    Comment

    • jecucolo
      Club Member
      • Nov 2015
      • 1268
      • Schertz Texas
      • Pit Barrel Cooker
        Slow 'n Sear for 22" Kettle
        Weber 22" Kettle (Craiglist)
        Slow 'n Sear for 22" Kettle
        Weber Rapid Fire Chimney
        Maverick ET-732
        Kingsford Original Charcoal
        Kingsford Competition Charcoal
        Anova Sous Vide

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Back and short??

      • jecucolo
        jecucolo commented
        Editing a comment
        Yes. Never smoked beef ribs.
    • SteveFromLafayette
      Former Member
      • Dec 2015
      • 118
      • Lafayette, LA

      Spent the weekend at a friend's house. He wanted me to walk him through a brisket. Good times!
      Attached Files

      Comment

    • Hominskyj_pgh
      Former Member
      • Dec 2015
      • 22
      • Pittsburgh

      Babyback, chicken and sausage on this fine Memorial Day. Here's to those who sacrificed so that I could take the photo.

      Smoke Vault
      Hickory/Cherry
      Maverick 732
      Thermo Pop.
      Attached Files

      Comment

      • Hominskyj_pgh
        Former Member
        • Dec 2015
        • 22
        • Pittsburgh

        Chicken and sausage is done.
        Attached Files

        Comment

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

          First time cooking duck. Did the wings and parts low and slow. Breast was trussed and cooked low 300s and finishing at 375. Then seared. Duck was 150ish coming off sear but still managed to keep her nice and juicy and a touch red.
          Beef came off at 135 on thickest and 145 on thinnest making it his and her sides. Baked potatoes cooked on the coals in my fire pit and leftover sides from yesterday's feast.

          Comment


          • martybartram
            martybartram commented
            Editing a comment
            I tell you what, without this site and book, I never would have tried duck. I never liked it prior too greasy. Now, having had it this way, I am a fan

          • Hominskyj_pgh
            Hominskyj_pgh commented
            Editing a comment
            Without this site I never would have tried a lot of things... Haha. Glad I did.

          • martybartram
            martybartram commented
            Editing a comment
            My wife is laughing at me over this production http://youtu.be/oDLAlOqZ9_k?a
        • Danjohnston949
          Former Member
          • Dec 2014
          • 4418
          • 1410 9th. St. N, Fargo ND

          fuzzydaddy, and The Pit, Seeing fuzzy's Post on his Shrimp and Seafood Boil, I had my Cooker Drug out of the Garage (damned miracle my nephew
          Didn't Kill Himself!, and we had My Version of a Low Country Boil, Frogmore Stew, some call it a Ditch Bug Boil (Crawfish)? I used about 1 1/2# Shrimp,
          1 3/4# Snow Crab Legs, +-2# New Red Potatoes, 1 Lg Vidalia Onion, 4 Cobs bicolor Corn!, 1 Ring of German Sausage, 2 - 6" Links Smoked Bratworst!
          3 TBS Morton Salt (add more), 3 Bags - McCormick Crab & Shrimp Boil, 1 Quart Budweiser Beer (use Better), +-2 Gal Water! Bring the Water and Spices to a Boil, add the Potatoes and Onions, 15-20 Min then the Corn and Sausage, after 15-20 Min Stir in Seafood generally Shrimp Last! When the
          Shrimp turn Pink they are done further cooking will make them Tough! Shrimp by Fabian Seafood, Galveston TX are flown into the Twin Cities and John
          Murphy trucks them Fresh to the Barren Waste Land!
          Eat Well and Prosper! From Fargo ND, Dan

          Comment


          • troymeister
            troymeister commented
            Editing a comment
            I like it!!!!
        • 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).

          Just a couple racks of BBs smoked with hickory.
          Attached Files

          Comment

          Announcement

          Collapse

          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)
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Meat-Up in Memphis

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          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.

          Click here for our article on this breakthrough tool


          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.

          Click here to read our complete review


          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!

          Click here to read our detailed review and to order


          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.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          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.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Grilla pellet smoker
          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Weber Genesis Grill
          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335
          A Versatile Gasser That Does It All!

          Weber Genesis Grill
          Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates
          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          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.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          kareubequ bbq smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker
          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          maverick PT55 thermometer
          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Grilla pellet smoker
          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.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          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.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          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.

          Click here to read our detailed review and to order