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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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Show us what you're cooking - 3/6/2016 through 11/7/2020

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  • CarlP3
    Charter Member
    • Nov 2014
    • 35
    • Valencia, California about 40 miles north of downtown Los Angeles
    • Weber Kettle 26.75"
      Slow n Sear XL
      Weber Genesis Silver A
      ThermoPop - Yellow
      Thermapen Mk4-Green
      Maverick ET 733

    Rib Eyes Last Night. Had no ambition for low and slow but wanted smoky flavored meat. Heartfelt thanks to Meathead for his sage wisdom and teaching us about the Reverse Sear. Haven't had to offer up any more prime cut burnt offerings to the gods of the grill since learning this technique!!!

    Comment


    • martybartram
      martybartram commented
      Editing a comment
      I know that's right, reverse sear has saved my steak inconsistencies

    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      Preach on!
  • Ernest
    Founding Member
    • Jul 2014
    • 3511
    • 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 saw these and I lost my mind!

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Ernest I've always been told you got to have a mind before you lose it 😊

    • Ernest
      Ernest commented
      Editing a comment
      DWCowles HAHAHA HAAAAAAAA!

    • Breadhead
      Breadhead commented
      Editing a comment
      They say the first thing to go is your memory.... I can't remember what the 2nd thing was.😡

      I think it might be my Somtimers Disease kicking in again.🤔
  • mgaretz
    Founding Member
    • Jul 2014
    • 928
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Dinner last night was salmon filets. My wife likes hers plain, so I made hers sous vide to medium rare. Mine (pictured) was smoked to medium rare and glazed with honey-mustard-port sauce. Served with steamed and buttered Brussels Sprouts.

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    Comment

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

      Fire management skills tested tonight. Had a pork butt on at the same time. Busy busy busy so taking the easy way out with the write up tonight!
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      Comment

      • Ernest
        Founding Member
        • Jul 2014
        • 3511
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Fired up Big Worm after a year long hiatus....

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          I wonder how the KBQ feels about that!!

        • richinlbrg
          richinlbrg commented
          Editing a comment
          Hmmmm, just when I had started to feel good about my cooks. LOL

          Looks fantastic! Glad to see you are enjoying being back home!

        • Ernest
          Ernest commented
          Editing a comment
          KBQ is very comfortable at the top position.
      • mgaretz
        Founding Member
        • Jul 2014
        • 928
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        Ribeye, cooked SV to 122F then seared with a torch and seasoned with Montreal Rub. Served with salad and white corn (which wasn't that good). Sorry I started eating before I remembered to snap a pic.

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        Comment


        • martybartram
          martybartram commented
          Editing a comment
          Never apologize for eating steak! lol

        • CarlP3
          CarlP3 commented
          Editing a comment
          Well said Martybartram...I wouldn't remember my camera if my steak looked that good either :-)
      • JeffJ
        Charter Member
        • Feb 2015
        • 2494
        • Michigan
        • Jeff

        Grilled spaghetti!

        The patties are 1 pound ground sirloin (90% lean) and 1 pound Bob Evans spicy sausage mixed together:

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        The patties then went into the cast iron wok and were broken up into small chunks.

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        The sauce was made in advance and added to the wok after the patties were all broken up.

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        The spaghetti was cooked al dente and after it was put into a colander and the water was shaken out I drizzled on some olive oil and tossed the noodles to coat them. This prevented the noodles from clumping and it also adds a hint of nuttiness to the final dish. The noodles were added to the wok after the sauce cooked for about 5 minutes and were mixed around until they were coated with the sauce.

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        When it was plated a grated on a little parmesano reggiano and sprinkled on some chopped basil from my youngest son's plant.

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        All 4 of us were very satisfied with the dish and after texting a couple of pics to my brother he demanded I make this over the 4th. I had to break it to him that I'll be smoking a 17 pound prime packer over the 4th. He wasn't happy about it - he LOVES spaghetti.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Sweet...👍 Very creative for sure. I guarantee you I'm going to copy that cook.😆👍

        • CarlP3
          CarlP3 commented
          Editing a comment
          I must have died because that looks like a little slice of heaven!!!

        • RonB
          RonB commented
          Editing a comment
          MAN! What a great looking cook!
      • Ernest
        Founding Member
        • Jul 2014
        • 3511
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE



        Used WSM14.5 charcoal basket in the WSM22.5.

        Comment


        • JeffJ
          JeffJ commented
          Editing a comment
          That's a clever way to conserve charcoal. Oh, and the ribs (both types) look good as well.
      • Ernest
        Founding Member
        • Jul 2014
        • 3511
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Biscuits



        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Smoke ring much.........??
      • KiloVolt89
        Club Member
        • Feb 2016
        • 54
        • Suburbia, Illinois
        • -Even Embers 6-Burner Gas & Charcoal Grill
          -Smart Gear G Wireless Digital Thermometer
          -Tito's Vodka & Blue Moon

        Just a quick flank steak after work on this great evening
        Attached Files

        Comment


        • badf00d
          badf00d commented
          Editing a comment
          Looks amazing, and what a great photo!

        • KiloVolt89
          KiloVolt89 commented
          Editing a comment
          Thank you!! was delicious. 0 leftovers is the greatest compliment of all
      • mgaretz
        Founding Member
        • Jul 2014
        • 928
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        Ribs two ways again: LMR and char siu. Served with corn (this ear was better than last night's ear) and salad. In the latest video from Meathead (with ChefSteps) he was talking about how the meat should pull clean from the bone, but not fall off. So I had to post a picture of the bone. He would have been proud!

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        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Beautiful shots!

        • martybartram
          martybartram commented
          Editing a comment
          Those ribs are enviable!

        • bbqoaf
          bbqoaf commented
          Editing a comment
          Char Siu is a great marinade, do you smoke your CS ribs? I prefer them with no smoke.
      • Ernest
        Founding Member
        • Jul 2014
        • 3511
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Sous vide sliders

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Picture perfect as always Ernest

          Nice crusts on those patties.👍 they look deep fried kind of because the edges are as crusty as the top & bottom. How did you do that?

        • Ernest
          Ernest commented
          Editing a comment
          Breadhead dunked them in hot oil for maybe about 30 seconds
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10082
        • 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

        Beef back ribs. Little shaky. Hot bone conducting heat through the upper torso to the camera hand. Sticking to that story.
        Attached Files

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          That's good eats!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Yep, I finally nailed some great back ribs. Never quite had them tender enough.

        • RonB
          RonB commented
          Editing a comment
          Congrats on finding the rbs you wanted.
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1906
        • 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).

        Smoked some BB ribs today. Apple wood in my WSM
        Attached Files

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Great color!

        • richinlbrg
          richinlbrg commented
          Editing a comment
          This bunch didn't have much of a smoke ring, but some of the others had a GREAT smoke ring. Overall, they were good.

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Apple wood and pork go together like peas and carrots, or so a wise man once said.
      • martybartram
        Former Member
        • Apr 2016
        • 460
        • Vass, NC

        The Cook: The Satisfy Samuel Chicken Wing Challenge DATE: June 11 June, 2016
        PREPARATION & STEPS TAKEN: 24 wings and 12 drummies. Split the wings and sprinkled a heavy dose of Habanero Death Dust on half and Meathead's Memphis Dust on the other half. Sprinkled a heavy dose of Habanero Death Dust on the drummies. Refrigerate for 24 hours. Marinate the MMD wings for two hours in a combination of Moore's Teriyaki Marinade, Hoisin Sauce, and Soy Sauce. Chicken will go on the grill in batches. All wings go in the oven for 2 hours at 220. At the 60 minute mark, start charcoal. At the 90 minute mark put the drummies on the indirect side. Sear at 30 minutes mark.
        TARGET TEMPERATURE: 325ish FUEL & SMOKE: Cowboy Lump Charcoal and lots of hickory
        Time Grate Temperature Meat Temperature Actions
        5:15 pm 330 TV .5 BV .75
        5:42 300 Seared drummies, pulled them off and added some coal for the next two batches and added hickory
        6:22 302 Put the Teriyaki Hoisin wings on
        6:40 322 Flipped and basted w/sauce
        6:51 334 Pulled no sear required. Add HDD wings and basted them with Teriyaki Hoisin Sauce.
        7:12 300 Flipped and basted heavily with DC Mumbo sauce.
        7:20 320 Painted bottom of dish with DC Mumbo sauce. Pulled off the grill.
        Finishing & Serving: Celery & Bleu Cheese
        Finished Product: MMD wings were great (again) the sauce does not overpower the MMD. The MMD still comes through. The HDD were H O T! But full of flavor. These are not for the timid and were close to too hot for me. I could only eat 5.
        Two days ago college boy had BWW's hottest wings. He said they were good. He just got in (10:30pm) from a week at the beach so I am waiting for his review.
        Next Time: Cut HDD in half for me.
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        ^Teriyaki Hoisin MMD Wings^
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        ^Close up of the Teriyaki Hoisin MMD Wings
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        ^ The Habanero Death Dust Wings on a bed of DC Mumbo Sauce^
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        ^Close up of the HDD wings^
        Last edited by martybartram; June 11, 2016, 04:02 PM. Reason: changed table size

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I'm full and that stuff is mouth watering.

        • David Parrish
          David Parrish commented
          Editing a comment
          Nice cook!

        • martybartram
          martybartram commented
          Editing a comment
          They were even better today, we opted to save the rest for Monday's lunch and do ribeyes and taters tonight. Sam said, 'they were good, better than last time."

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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