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 | 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
  • Britt
    Club Member
    • Sep 2015
    • 43
    • Hood River, OR
    • Weber Performer Deluxe 22”
      Slow N Sear
      iGrill2 (dual probe)

    8 lb pork butt with a Vitamin R

    Comment

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

    Need no teef to eat this beef.
    Attached Files

    Comment

    • MObbqJLH
      Former Member
      • Mar 2016
      • 23
      • Linn, MO

      Cooked a small loin and a slc rack of spares. I did not wrap or sauce this time. Really wanted to taste the rub, I needed more and the ribs would have been better wrapped but still good.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Looks delish. I never wrap spares. How are they better wrapped? Serious question.

      • MObbqJLH
        MObbqJLH commented
        Editing a comment
        They are more tender and juicy I think. Cook faster.
    • JeffJ
      Charter Member
      • Feb 2015
      • 2415
      • Michigan
      • Jeff

      I had some technical problems on my end with this site and at that time I was already behind posting pics. So, I am going to catch up now.

      Click image for larger version

Name:	IMG_0503.JPG
Views:	41
Size:	1.45 MB
ID:	174190
      Click image for larger version

Name:	IMG_0527.JPG
Views:	43
Size:	2.15 MB
ID:	174191
      Click image for larger version

Name:	IMG_0531.JPG
Views:	39
Size:	3.36 MB
ID:	174192
      Click image for larger version

Name:	IMG_0530.JPG
Views:	32
Size:	2.85 MB
ID:	174193

      Comment

      • JeffJ
        Charter Member
        • Feb 2015
        • 2415
        • Michigan
        • Jeff

        My wife's parents live in a very large condo on a small lake. It's a Cape Cod style home. We tend to hand out downstairs but tend to eat upstairs during the colder months. In the garage they have a Weber Genesis and a Weber 22 kettle. On the deck on the lower level they have a WeberQ. Since it has finally gotten warm here in Michigan we cooked and ate in the lower level last weekend - burgers on the Q:

        Click image for larger version

Name:	IMG_0534.JPG
Views:	45
Size:	2.67 MB
ID:	174201

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • 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.

          Ribs came out perfect
          Attached Files

          Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2415
          • Michigan
          • Jeff

          Over Memorial Day weekend we went up to my parents' vacation place in Boyne City on beautiful Lake Charlevoix. Given its portability I brought the 14.5 WSM and we cooked a couple of slabs of SLC ribs (but in half and then Tetris onto the 2 small racks). They turned out pretty well but were a bit over-cooked. Basically the 2 halves on the bottom rack took FOREVER to develop bark and by the time they did and some sauce had glazed they were "fall off the bone" or pretty close to it. That pertained to half of the ribs and even slightly over-done they were still good but my last batch of ribs were better. Anyhow, here they are at various stages of the cook:

          Click image for larger version

Name:	IMG_0548.JPG
Views:	38
Size:	3.44 MB
ID:	174219 Click image for larger version

Name:	IMG_0546.JPG
Views:	31
Size:	3.53 MB
ID:	174220 Click image for larger version

Name:	IMG_0549.JPG
Views:	35
Size:	2.78 MB
ID:	174221 Click image for larger version

Name:	IMG_0547.JPG
Views:	33
Size:	4.00 MB
ID:	174222

          Comment

          • JeffJ
            Charter Member
            • Feb 2015
            • 2415
            • Michigan
            • Jeff

            For Sunday my mom wanted a "simple" and "easy" dinner. It didn't quite turn out that way. This was the venue:
            Surf/turf - grilled steak and shrimp + roasted/grilled red skins plus bruschetta. That is NOT a "simple/easy" dinner when cooking for 9. Then my brother decided we needed broccoli and salad to boot - we threw in 2 bottles of Brunello di Montalcino that were divine!. Anyhow, this was a really interesting dinner for reasons I will get into in a moment.

            There were 9 of us. My mom had a pound of frozen 26/30 shrimp she wanted me to cook. Then she added steak to the wish list. I said, "ok" and added oven-roased red-skins (keeping it easy) and bruschetta.

            It was threatening rain and I was going to cook everything in the Weber gasser. But then I had a thought..... Thanks to our Kamado-crew and a couple of others....I REALLY wanted to cook the steaks over charcoal. I had these steaks specially-cut. They were 1.5" thick New York Strip. 8 of us were going to split 4 of these behemoths. What was really nice was that we had 4 who wanted medium and 4 who wanted medium rare (my youngest had a pork chop). So, my only charcoal rig was the 14.5 WSM. So, why not cook '2-zone' the way our Kamado-friends do it - vertically? So, I filled a compact chimney and ignited it 3/4 and then poured it into the ring. I put the steaks on the top rack and removed the bowl - indirect cooking from a distance - 2-zone. This technique is something the Kamado-crew swears by! The steaks were dry-brined of course. I hit them with a bit of oil and then some cracked pepper and garlic powder. That side went down in the cooker and the top was brushed with my J-1 sauce. That was it. Once they hit about 115 (a little higher for the medium steaks) they were moved to the lower rack and seared.

            In the meantime, my mom and my brother were preparing much of the rest of the dinner. They aren't intuitive cooks but they do follow directions very well. My brother wanted broccoli grilled/roasted. So, I explained the process of par-boiling-to- an ice-water bath...and then going onto the cookie sheet and baking (steaming mostly as the florets retain a LOT of water during this process). It then went into the oven with the red skins. The red skins got tender before developing color so I was running up and down the stairs - managing the steaks and barking instructions - they flipped the broiler on a for a couple of minutes and got nice color on the red skins and the broccoli.

            We also had bruschetta I cut up some tomatoes Put them into a strainer, hit them with some kosher salt and let them drain. Then we finely diced some red onion and steeped it into fresh squeezed lime juice. After a half hour the lime juice was strained out and the onion was added. We then cut fresh parmesan into small round and added them. Then 4 garlic cloves were run through a press and sautéed for a minute in 2 TB of olive oil. Once cooled, this was added to the mix. It was topped with fresh basil. We cut a baguette into rounds, lightly brushed it with olive oil and that was the basis of the bruschetta. We also foil-packed some mushrooms with some onion and had a salad.

            Everything turned out border-line perfect. I received great help. I proclaimed at the time that this was the best dinner I've had in at least a year.

            Click image for larger version

Name:	IMG_0556.JPG
Views:	42
Size:	3.72 MB
ID:	174239 Click image for larger version

Name:	IMG_0557.JPG
Views:	47
Size:	1.77 MB
ID:	174238 Click image for larger version

Name:	IMG_0558.JPG
Views:	53
Size:	1.93 MB
ID:	174237
            Click image for larger version

Name:	IMG_0559.JPG
Views:	32
Size:	1.50 MB
ID:	174236

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              Now that's what I'm talking about!

            • RonB
              RonB commented
              Editing a comment
              Looks like a great dinner.

            • David Parrish
              David Parrish commented
              Editing a comment
              Lookin good!
          • 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

            Smoked a 4lb brisket flat on Memorial Day. Dry salt brine for 24 hours, and Big Bad Beef Rub just before I put it on the grill. Smoked it for about 3h30m until it hit 150, then did the Texas crutch until it hit 203. Sat in a faux cambro for 3 hours after that. Served with garlic mashed potatoes and cornbread. Followed all the recipes here, and it all turned out great! Next time I'll try to get the point or the whole packer.

            Just as it hit 150:


            Searing it after coming out of the faux cambro:


            First cut:


            Lots of au jus:


            Finished with a bit of Texas Mop Sauce:


            Used both probes on the Maverick ET-733 to monitor the grill and the meat, probes routed through the exhaust vents:

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Neat cooking on that thing.

            • David Parrish
              David Parrish commented
              Editing a comment
              Always love seeing the PK in action!
          • 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

            Tri-tip, cooked SV for 8 hours at 131F then seared with a torch.

            Click image for larger version

Name:	tri-tip-5-31.jpg
Views:	23
Size:	82.8 KB
ID:	174425

            Comment


            • martybartram
              martybartram commented
              Editing a comment
              That's purdee! Did you season it prior to putting it in the hot tub or was it neckid hot tub and dressed afterwards?

            • Thunder77
              Thunder77 commented
              Editing a comment
              That there is a work of art!

            • mgaretz
              mgaretz commented
              Editing a comment
              I had seasoned it before freezing, but my wife has lately requested that I cook things without seasoning. So after taking it out of the freezer I brushed as much seasoning off as I could before resealing and putting in the bath.
          • BigEnchilada
            Charter Member
            • Dec 2014
            • 19
            • Kansas City, Missouri

            7 pound ham from the heirloom whole hog bought late last year. Fat trimmed, Memphis dusted, on the Big Poppa ugly barrel smoker. Threw the pork chops on just in case my timing was off on the ham.
            Attached Files

            Comment


            • BigEnchilada
              BigEnchilada commented
              Editing a comment
              bbqoaf: I find the meat to be "porkier". And it is nice to work with the farmer and see how they're raising the animals. That's less mystery about what goes into the meat.

            • BigEnchilada
              BigEnchilada commented
              Editing a comment
              jgjeske1: Cured at home, using Meathead's cure recipe posted here. Simple, if you have the space in the fridge. Or a nice walk-in cooler. . .

            • Thunder77
              Thunder77 commented
              Editing a comment
              Nice! Have to try that!
          • martybartram
            Former Member
            • Apr 2016
            • 460
            • Vass, NC

            After the weekend pork loin, pork rib, chicken BBQ nachos
            Attached Files

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              Is that avocado on top?

            • martybartram
              martybartram commented
              Editing a comment
              Yes indeed
          • Thunder77
            Founding Member
            • Jul 2014
            • 2777
            • 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

            Half success half not so great. The BBQ spirits smiled on my pulled pork, but turned away while I was cooking the steaks! They weren't horrible, just not great. I was pulling the pork and the wife comes in. "Ooh what's that? Can I eat it?" My daughter comes in and says, "what's that?" My wife:"It's meat and it's good!" They chowed down, and finished off all my BBQ sauce too!
            Last edited by Thunder77; May 31, 2016, 08:41 PM. Reason: Content

            Comment


            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Your pulled pork looks great and so does the bark. Did you use MMD for your rub?

            • Thunder77
              Thunder77 commented
              Editing a comment
              fuzzydaddy, I sure did use MMD!

            • martybartram
              martybartram commented
              Editing a comment
              Nothing more rewarding that family pleasin' food!
          • RonB
            Club Member
            • Apr 2016
            • 12854
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            Leftover smoked and pulled chuckie made a great taco salad. All I did was add a little salsa to keep it moist, and heat it through.

            Click image for larger version

Name:	A07Y3878.jpg
Views:	31
Size:	204.2 KB
ID:	174612

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              Nice presentation! Looks delicious. I love pulled chuckie.

            • JeffJ
              JeffJ commented
              Editing a comment
              That is excellent presentation.
          • 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

            A little kale and beef salad

            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","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