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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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  • 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

    A week and a day late. Flank steak stuffed with sauteed Vidalias, garlic, artichoke hearts, provolone cheese and spinach. FYI SWMBO likes her cheese and thus is in charge of the stuffing. Butcher's twine was nowhere to be found, so skewers were substituted.
    Attached Files
    Last edited by Craigar; June 4, 2016, 07:49 PM.

    Comment


    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      I've done flank steak roulade a handful of times. I can't figure out what temp to call them finished. At 135° they're still a bit chewy for me. How did you cook yours?
  • 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

    Originally posted by richinlbrg View Post
    OK, Medusa , your burgers looked so guuud, we had some 80/20 we needed to cook, so we stole your recipe.

    GUUUUD

    The onions kinda hid the burger, but a double thumbs up! Burgers were a bit loose, I might add a binder next time.
    Thanks richinlbrg. #1 has decreed that other than onions, no need to smother with other condiments. Glad you like the recipe. The batch in the picture went straight up, without the onions. ( I didn't even think about them until I looked up the post with the recipe - doh! )

    Try flash freezing for 20-30 minutes unless you really want to add a binder. I guess it's the combo of dijon / worchester that makes them prone to falling apart. Still... Law!

    -- Ed

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Amen, bro. I forgot about the extra chill. I'll go with that before trying a binder.

      #1 raved about the burgers, but perhaps b/c in part she hasn't had 80/20 in a while!
  • 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

    Started a chuck roast on the KBQ about an hour ago. Going to let it go for 2 hours then bag it to cook for 3 days in the hot tub time machine for pulled beef. More pics to come.
    Attached Files

    Comment

    • 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

      About to come to a boil, then it can live in the oven @175 for a few hours. Any leftovers will be introduced to spiral-cut hotdogs - Bwwaaaaaaahahahahaaaaaaaa!

      Click image for larger version

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      Comment


      • Medusa
        Medusa commented
        Editing a comment
        Jerod Broussard, if I remember correctly, tomorrow is your darn Burger Monday - LOL!

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Yeah, thanks for the reminder. Spaghetti wasn't too bad.

      • JeffJ
        JeffJ commented
        Editing a comment
        Absolutely love soups of that nature. Well done!
    • SteveFromLafayette
      Former Member
      • Dec 2015
      • 118
      • Lafayette, LA

      Cheesecake with Cinnamon Toast Crunch topping.
      Attached Files

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Homemade cheese cake? Looks delish.

      • richinlbrg
        richinlbrg commented
        Editing a comment
        Holy crap, that looks great!
    • martybartram
      Former Member
      • Apr 2016
      • 460
      • Vass, NC

      When the bacon was done smoking (pics later) I adjusted the vents and on went the chops I cut from a loin and dry brined for 24 hours. A smidge of EVO and the S&G went on. The pine able and squashed joined the pork when it was time to sear. Power has been out for four hours-blown transformer and subsequent fire up the road-so the DC Mumbo sauce was heated on the grill.

      Comment

      • 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

        Back on the road.... AGAIN!!

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          I figured, Ernest , I figured.

        • richinlbrg
          richinlbrg commented
          Editing a comment
          Ernest ,

          Are you willing to share your recipe for what looks like spinach? ALSO, what is under your salmon?

        • Ernest
          Ernest commented
          Editing a comment
          richinlbrg scrambled eggs under salmon.
      • 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

        richinlbrg that's kale. I sautee some mushrooms, when brown, add sliced garlic, onions and Fresno peppers. Season with salt and pepper, then add chopped dinosaur kale, cook until tender but not too wilted. Shooting for warm salad. Dress with some olive oil, a touch of lemon juice and toasted pine nuts for crunch.
        Should take about 10 minutes to hit the plate.

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          THANK YOU, Ernest !

          We actually like kale, so this will be in our plates soon!
      • 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

        Peruvian Style Rotisserie Chicken (Pollo ala Brasa) on the gasser. I used the Maverick rotisserie thermometer set up I posted pics of several days ago. Here are some in action. It worked perfectly:

        Click image for larger version

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        Her it's just about done. You can see the 2 Mav probes here. Next time I will turn the chicken around to make probe placement in the thigh easier.

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        Here's the bird cut into 2 halves before serving

        Here is the send unit of the Mav attached to the handle of the spit rod in use.
        Click image for larger version

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        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2440
          • Michigan
          • Jeff

          We had friends over yesterday night. They brought their 9 year old son with them. A couple of pies in the kettle pizza, smoked chuckie sammies, baked beans and salad. I wanted to cook the beans and the onions/peppers/mushrooms in the cast iron wok in the kettle via Weber's gourmet BBQ system, but it was raining by then so I had to go with the cast iron skillet and the oven.

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          Their boy loved the pizza so much he walked up to me and said this:

          "Mr. J, this pizza was SO good! Thank you from the bottom of my heart!"

          Click image for larger version

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          This is what the chuck roast looked like after it was pulled. I cooked it in the 26 with the SnS. I got about 8 hours out of the original batch of coals (I added a fist-sized chunk of hickory at the beginning of the cook). I fiddled with the vents probably 4 times over the first hour and a half and after that it settled into a 240-270 range. At the 8 hour mark when the coals were dying I added about 15 Kingsford Competition coals and wrapped. The chuck never got over 203 but it spent probably 2 hours above 180 and that was enough to make it hand-pull tender.

          I sauteed onion, red pepper and mushrooms in the cast iron and added them plus 1/4 cup of my J-1 sauce plus 1/4 cup of my KC sauce, covered and cooked at 375 for about 20 minutes so everything could marry. This is what it looked like:

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          it was served on sourdough bread with a bit of brown mustard and a slice of provolone.

          In the cast iron skillet I sautéed 5 slices of thick cut, double smoked bacon (cut into bite-sized chunks) with a chopped onion. I added 2 large cans of baked beans (drained but not rinsed) and a half cup of my KC sauce and a half cup of my W. Carolina sauce. We also had a salad that we picked up carry-out from a local pizza joint. Here are the beans (they were cooked in the skillet in the oven for 20 minutes at 375):

          Click image for larger version

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          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Nice cook!👍

          • David Parrish
            David Parrish commented
            Editing a comment
            Got any left? Can I come over for breakfast?
        • 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

          Chicken legs with a new thingmajig. The princess brought home 10 legs weighing 5.08 lbs. I'm not sure what they are feeding chickens these days, but if you were buying shrimp they would be in the 2-3 category.

          Comment


          • Craigar
            Craigar commented
            Editing a comment
            Breadhead I just noticed the new price on Amazon at $21.87, I only paid $10.44 so I don't know WTH is going on with the prices. It is definitely worth $10, but I'm not too sure about $20.

          • Breadhead
            Breadhead commented
            Editing a comment
            I've noticed the prices fluctuating on Amazon recently. I'll wait them out until it gets closer to $10.

            Thanks for the link.👍

          • Craigar
            Craigar commented
            Editing a comment
            You are welcome! This thing is a space saver, especially when you are planning to cook a bunch of thighs and legs. This time we just went with legs. To give you an idea of how big that thing is, my grill is a 26 and the legs averaged half a pound.
        • Quintin "Q"
          Former Member
          • Aug 2014
          • 69
          • North Dakota

          Had a good pork cook, injected, spritzed, and wrapped.

          Comment

          • josht138
            Charter Member
            • May 2015
            • 213
            • Marietta, GA (Greater Atlanta)
            • Weber Genesis E-330 (AKA Big Paperweight)
              22" Weber Kettle Premium
              26" Weber Kettle One Touch
              Slow 'N Sear
              Weber Smokey Mountain 18.5" (pre-2008)
              Anova Sous Vide
              (2) Maverick ET-733s
              Thermapen MK4

            28 day dry aged prime strip steak. I took a few pics side by side with a choice strip steak I picked up at the grocery store for the wife and kid. Note that the strip from the grocery store was on sale for $9/lb, but the prime strip was $35/lb from the butcher. This is the first time I can ever remember eating a dry aged steak. It was much better than the grocery store steak, as it was much more tender and flavorful, but not sure if it's worth 4 times the price.

            Cooked them sous vide for about 1.5 to 2 hrs at 129 and seared using the SnS on my kettle.

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            Comment


            • josht138
              josht138 commented
              Editing a comment
              Ha! When you have 2 screaming kids and you are just trying to enjoy your $30 steak, sometimes you can only snap a quick pic with your phone and you forget about dirty forks.

            • bbqoaf
              bbqoaf commented
              Editing a comment
              That steak looks pretty perfectly cooked, nice one.

            • JeffJ
              JeffJ commented
              Editing a comment
              That is what is known as a perfectly cooked steak. Nicely done!
          • Breadhead
            Banned Former Member
            • Jul 2014
            • 0

            josht138 ...

            Nice cook. Great pictures.

            Today I bought 6lbs of New York USDA Prime strip steaks at Costco for $14.99 per pound. Did that butcher give you a hug and a kiss when you paid your money? He should have.😡

            Charging you $20 per pound for storing the steaks for 28 days is VERY, VERY margin friendly for him.😎

            Comment

            • 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

              After a weekend of over-eating and over-drinking in Yountville to celebrate my father-in-law's 85th birthday (and my 63rd), we didn't feel like a big dinner, so I made a simple salad and some tuna salad. But the side dish was my first attempt at pickled watermelon rind. I made it with the chamber vac using the flash pickling technique. Brine was water, sugar, vinegar and salt.

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              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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              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

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              Griddle And Deep Fryer In One

              Pit Barrel Cooker Smoker
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              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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              Grilla Pellet Smoker proves good things come in small packages

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              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!

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

              Weber Genesis Grill
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