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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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  • 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

    First try at Canadian Bacon-EH! Finally, the two weeks cure is over! 3 lbs of pork loin, used Meathead's recipe. On the Weber/SnS combo, approximately 3 hours, smoking in the thunder and rain! Oh, there were a few comments in the recipe section about excessive salt. I cut back the kosher salt in the recipe by 1/4 cup. I was assured that this is perfectly safe, as long as I used the proper amount of Prague Powder, which I did.
    The result: salty, sweet garlicky goodness kissed by applewood smoke! πŸ‘πŸ‘πŸ‘πŸ˜Ž
    Attached Files
    Last edited by Thunder77; June 17, 2016, 03:47 AM.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      richinlbrg, the bacon is amazing. Salty, sweet, garlicky. Yum!

    • bbqoaf
      bbqoaf commented
      Editing a comment
      This is a great recipe, definetly approved by this Canadian.

    • Thunder77
      Thunder77 commented
      Editing a comment
      bbqoaf, good to know!! πŸ‘
  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    S&G Chicken Breasts last night
    Prep: Shallow cuts on each skin side, then pounded flat. 2 hours in Oakridge BBQ's game changer brine, then rinsed, slathered, and dusted with S&G. Indirect (mix of KBB and lump & cherry wood) for 45 minutes at 412-388, then over direct heat for 3-4 minutes.


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ID:	181959 ^Out of the brine, rinsed, and slathered with Heinz mustard (first time trying mustard)followed by S&G Rub, I need to work on more even coverage.

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ID:	181960 ^Walked out to put on the chicken and the nice blue smoke was hitting a beam of sunlight

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ID:	181961 On the grill at 5:45. The Maverick says it is 412F

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ID:	181962 ^A humble burnt offering placed over the chunk of cherry

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ID:	181963 ^burn baby burn

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ID:	181964 After 15 minutes, not flipping-let her ride. Grate temp 398F Internal temp 127F

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ID:	181965 ^20 minutes later grate at 388F. Time to check internal temp

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ID:	181966 ^Ready for the direct side

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ID:	181967 ^Flipped four times in a bout 4 minutes

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ID:	181968 ^Looking moist!

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ID:	181969 ^Ready for plating!

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ID:	181970 ^Plated! Half a breast resting on 'Bama white BBQ sauce. Paired with peach, blueberry, blackberry salad and organic short-grained rice.

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      martybartram - now if that doesn't look like some kind of healthy and delicious, I've never seen it! Great cook! Kudos to ya!

    • martybartram
      martybartram commented
      Editing a comment
      Thank you very much CeramicChef! I tell you that Game Changer brine lives up to its name.

    • Pequod
      Pequod commented
      Editing a comment
      Absolutely LOVE Oakridge Gamechanger Brine. Also excellent mixed with apple juice as an injection for pork butt. Great looking cook!
  • 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

    That looks beautiful! I love that S&G rub. Try it sometime on grilled asparagus. Off the hook!

    Comment


    • martybartram
      martybartram commented
      Editing a comment
      I will do that! Thanks for the tip!
  • Pequod
    Club Member
    • Apr 2016
    • 480
    • Crozet, VA
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Prime strip steaks with Oakridge Carne Crosta (outstanding stuff!) and salt n' vinegar fingerling taters, all done on the Kamado Joe Divide & Conquer.
    Attached Files
    Last edited by Pequod; June 18, 2016, 12:09 AM.

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I've got to get something to clean my screen now! Absolutely beautiful steak. You did great!

    • martybartram
      martybartram commented
      Editing a comment
      Wow, that is just simply gorgeous

    • Huskee
      Huskee commented
      Editing a comment
      Look. At. That. Nice!
  • Harry
    Charter Member
    • Jun 2015
    • 277
    • Wash DC & environs
    • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

    Tea-smoked duck breast - recipe from Webers "Smoke" - on a Weber Summit Charcoal Grill Friday 17 June 2016. Click image for larger version

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    These were HUGE duck breast halves - each weighed a little over a pound. Used Meathead's temp chart and took them to 150F for Medium- medium well. Five minutes after I carved these, the "pink" had pretty much disappeared. Do not overcook. BTW, although the fat looks burnt, it is not. It got crusty while I was pushing these to 150F by dropping a pan over them to trap more indirect heat. They were HUGE.

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      I treat duck breast as I do steak.
  • Ernest
    Founding Member
    • Jul 2014
    • 3256
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Simple..... Eggs

    Comment


    • CapeMay
      CapeMay commented
      Editing a comment
      Ha ha ha. Good job Craigar!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Picture ain't half bad either.

    • martybartram
      martybartram commented
      Editing a comment
      I so look forward to your posts! They are always great.
  • GadjetGriller
    Club Member
    • Dec 2015
    • 726
    • Lubbock tx
    • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

    Well still have a ways to go but smoking a Boston Butt today!! I cut it in half to get more bark!! seems to be coming a long nicely will post more later! Click image for larger version

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    Comment


    • KiloVolt89
      KiloVolt89 commented
      Editing a comment
      This looks amazing

    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      yes DWCowles I did shoot a video and its sitting in the camera waiting to be edited. It was really hot Saturday and Sunday I felt it so just Lounged around the house Yesterday!! Today I'll get to it (I hope lol)

    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      KiloVolt89 I must say it turned out way better than others i had done!! Cutting it in half is the way to go! Bark everywhere you look!! lol (very tasty Bark I might add!)
  • 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

    Tri tip sirloin. Smoked and then seared with the SnS with some cherry wood.
    Attached Files

    Comment


    • bbqoaf
      bbqoaf commented
      Editing a comment
      That looks fantastic.

    • Henrik
      Henrik commented
      Editing a comment
      Looks great!

    • CeramicChef
      CeramicChef commented
      Editing a comment
      Simply beautiful. You must have stayed at a Holiday Inn Express 'cause YOU NAILED IT!
  • Ernest
    Founding Member
    • Jul 2014
    • 3256
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Duck salad.....and bacon bits. But mostly duck

    Comment


    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      Very Nice!! What part of the country do you live in? We Don't have Duck Readily Available here in Texas. I hear Duck Fat is the bee's knees to cook with. Yours looks Amazing! is that pine nuts with it? Yum!!

    • Ernest
      Ernest commented
      Editing a comment
      I'm in Texas, DFW area. Duck is everywhere. Asian stores or central market.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    Great cook Ernest ... You should apply for a photography job at Food & Wine magazine. I love looking at your food and the pictures of them.πŸ‘

    Tipping my hat to you Sir.πŸ‘Œ

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Very much appreciated!!
  • boftx
    Founding Member
    • Jul 2014
    • 911
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Keeping it simple tonight (gotta catch a 6:30AM flight to Orlando tomorrow). St. Louis cut spare ribs and ABTs with traditional sides.

    The ABTs are jalapeΓ±os stuffed with cream cheese and sausage links wrapped with peppered bacon. Seasoned with the same rub as the ribs with a sprinkle of Old Bay. (Note: pre-cook the sausage links.)

    The sauce on the ribs is made from drippings from the foil wrap (2 hours), vinegar, chili powder, garlic powder, Old Bay, rub and molasses.
    Last edited by boftx; June 18, 2016, 03:38 PM. Reason: Added note about pre-cooking the links.

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Very nice. Enjoy!

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Wow those ABTs look great! I bet they pair perfectly with the ribs. Nice cook!

    • Breadhead
      Breadhead commented
      Editing a comment
      boftx ... Great looking ribs and your ABT,s look fantastic. Be careful of the alligators in Orlando, and stay away from the night clubs too.😬
  • troymeister
    Charter Member
    • Aug 2014
    • 1451
    • 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.

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ID:	182575 Tandoori Chicken on the SnS

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      troymeister , that looks great. I'm with bbqoaf , how did you cook the chicken?

    • troymeister
      troymeister commented
      Editing a comment
      fzxdoc and bbqoaf , Thanks. my wife said it was over the top. I posted recipe in the chicken section.

    • Tim E
      Tim E commented
      Editing a comment
      Dang. Looks so good!
  • KiloVolt89
    Club Member
    • Feb 2016
    • 53
    • Suburbia, Illinois
    • -Even Embers 6-Burner Gas & Charcoal Grill
      -Smart Gear G Wireless Digital Thermometer
      -Tito's Vodka & Blue Moon

    Girlfriend got 2 hot dogs and fries after the grocery store, roughly 7 bucks.

    Grabbed this ribeye for roughly 7 bucks, had a much better lunch I'd say
    Attached Files

    Comment

    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      First spin on the JoeTisserie. I think it worked!

      Click image for larger version

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      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        WOW, looks GREAT!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        That is one tasty-looking bird. Congrats!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        That's a fine looking chicken.
    • 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

      MAN! I shouldn't look at this thread until just before I eat...

      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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