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

    Redemption Ribeyes
    After my son emailed me at work to let me know he had completed his tasks and pulled ribeyes out for dinner I found myself looking at rub recipes. Saw a bunch and when I got home I just went with what I remembered and freestyles it. This is what I came up with:
    2tbs ground coffee
    2 tbs smoked paprika
    2 tbs MMD
    1 tbs coriander
    1tbs minced onion dried and ground in mortar
    1 tbs Aleppo pepper
    1 tbs Simon & Garfunkel rub

    When the coals and grate was about ready I pulled the steaks out of the refrigerator. I rubbed EVO on them and then asked SWMBO to select her piece and grind some pepper over it. I know better than to Guinea Pig her!
    Then I shook out some of my concoction and rubbed it in both sides of the meat. To the grill we went! Indirect side was humming along at 350f I put a probe in the thickest cut and went inside to prep the sides. A few minutes later after searing. Score! I am not sure how to describe the flavor but I think I have a better understanding of layers now. I knew there was coffee but I did not taste coffee, I tasted smoke and dark chocolate followed by a little savory and hint of sweet. The taste lingers and makes your mouth water. Is it store or competition worthy? Unlikely but I enjoyed the experiment and will save the recipe.

    Comment

  • 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).

    GREAT job!! Store quality? Who knows. More importantly, who cares. If you like it, it is a winner winner!
    Last edited by richinlbrg; June 20, 2016, 11:31 AM.

    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

      Grilled flanken cut beef short ribs and.......peanut butter spinach

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Crunchy or smooth peanut butter? I love spinach and peanut butter but never thought combining them. Great photo too.

      • richinlbrg
        richinlbrg commented
        Editing a comment
        Yeah, what Fuzzy said! I'd love to see that recipe! Never would have thought of that combo!
    • 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

      fuzzydaddy richinlbrg you can you whatever peanut butter texture you want BUT it can't be the one loaded with other stuff. Ingredients should be peanuts and salt, that's it.

      Wilt baby spinach with some cooking fat and set aside to drain.

      Sweat some onions, add chopped tomatoes, cook that until all the liquid is gone and it's starting to stick to the pan. Add your peanut butter, mix well. Now add your spinach mix well, here you can add more peanut butter according to your liking. If there's fond, add a touch of water to dislodge it. Taste for seasoning and enjoy.

      I don't know how much peanut butter I use, I start with 2 tablespoons and adjust as I go along.

      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        Thank you, Ernest !! Going to be on my plate soon!
    • CeramicChef
      Former Member
      • Jul 2014
      • 1184
      • OKC, OK

      It's getting hot here in OKC, so hot that my garage refrigerator gave up the ghost and the freezer quit. All kinds of food spoiled and tossed. Went to the grocery and grabbed some hamburger. Here is the result of a quick cook.

      Click image for larger version

Name:	IMG_1351.jpg
Views:	54
Size:	1.93 MB
ID:	183718

      As usual, Pete The Salt Pig is officiating.

      Huskee, Pete sends his best!

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        You need to invest in some fridge/freezer alarms from Thermoworks.
        Or just wire the whole house with HACCP monitors.

      • MBMorgan
        MBMorgan commented
        Editing a comment
        Ouch! That hurts (based on personal experience)! Nice quick cook, though...

      • bbqoaf
        bbqoaf commented
        Editing a comment
        I know the feeling, I did about a week of mourning when we lost $400 worth of premium grass fed beef last year after a fuse blew and my deep freeze lost power.
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      Damn CeramicChef ...it's a crying damn shame to have that happen but stuff happens.๐Ÿ‘Ž It's time to make a Costco run.๐Ÿ˜† Restock your new fridge with meat.๐Ÿค‘

      Your meal looks great.๐Ÿ‘๐Ÿ‘๐Ÿ‘

      The Pig always makes me smile.๐Ÿ˜†

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        All wasn't entirely lost. I had room in the kitchen freezer and about half the contents in the garage freezer were still frozen. I lost a TON of seafood and some really good pork I had bought earlier in the year. Pete's not too fond of supervising pork cooks!
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1978
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      A little Tuesday night grilling. Vienna Beef Jumbo hot dogs, spiral cut, and some tarragon butter corn. Click image for larger version

Name:	Wed Night.jpg
Views:	51
Size:	87.4 KB
ID:	184127

      was a bit afraid to cut the hot dogs too deeply, which led to me not cutting deeply enough. Cooked on skewers, so no big dea. But I see the flavor enhancement.

      PS- all us Chicagoans aren't nuts. Vienna hot dogs are gold.

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        It all looks delicious. As I wait on lunch I'm working on my appetite and your photo really helped!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I like the tarragon, next time I think I'm going to infuse the butter as Meathead directs. Wife said she prefers the usual treatment (butter/OO + lime juice and chile flake). I'm interchangeable, but love how the tarragon changes the perception of the corn flavor.

      • troymeister
        troymeister commented
        Editing a comment
        West Sider here...Oak Park area..
    • JeffJ
      Charter Member
      • Feb 2015
      • 2440
      • Michigan
      • Jeff

      Ernest raved about how whole chicken turned out when cooked in his 14.5 WSM. Since I have the same rig I sent him a PM asking for his cooking technique. Pretty simple. Fill a compact chimney with charcoal and once it's about 2/3 - 3/4 lit, pour it into the charcoal ring (no wood). Cook the chicken on the top rack with the bowl removed - it cooks over the coals but at a distance. Smoke was coming out for the entire cook but the chicken was far enough away from the coals that I didn't have any flare ups. It was easily the best color I've yet achieved on a bird. I wasn't able to brine though so while it was juicy (I used a probe thermometer and pulled it when it hit temp), it wasn't as juicy as it could have been. It had a good subtle smoke flavor/aroma and that was achieved without wood. The drippings hitting the coals was sufficient.

      This is what it looked like:

      Click image for larger version

Name:	IMG_0587.JPG
Views:	47
Size:	2.74 MB
ID:	184351

      Father's Day morning my brother and I took my dad golfing. For the evening we had dinner at the in-laws. Real simple menu: Coney dogs, carryout fries and onion rings, salad. We were also celebrating my mother-in-law's and my niece and nephew's (they are twins) birthdays. So, nobody wanted to cook. I whipped up the coney sauce earlier in the week. I volunteered to cook the dogs on the Weber Q which is on their deck.

      With this picture - hot dogs are on the top and porn dogs are on the bottom. :-)

      Click image for larger version

Name:	IMG_0583.JPG
Views:	35
Size:	1.74 MB
ID:	184352

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        That is a beautiful chicken. What did you use for a rub?

      • Ernest
        Ernest commented
        Editing a comment
        I think you did it!

      • JeffJ
        JeffJ commented
        Editing a comment
        I used Rib Rack seasoning. I got it as a Christmas gift and rarely use it because it has sodium and I usually brine. Since I neglected to brine this bird....
    • JeffJ
      Charter Member
      • Feb 2015
      • 2440
      • Michigan
      • Jeff

      Well, it's Wednesday night. My oldest son is in Europe and my youngest is spending the night at his grandparents (my mom and dad) and he will be going to the Tigers game with them tomorrow.

      So, it was just me and my wife. Grilled green beans (par-boiled first). Surf/turf and small plate of pasta. It was served up with a nice Vapolicella.

      This is what it looked like:

      Click image for larger version

Name:	IMG_0589.JPG
Views:	33
Size:	3.08 MB
ID:	184355

      Comment

      • Dusty
        Club Member
        • Apr 2016
        • 109

        Forever trying to perfect the Wednesday night pizza.

        Comment


        • RonB
          RonB commented
          Editing a comment
          That's a great looking pie. How did you cook it?

        • Dusty
          Dusty commented
          Editing a comment
          Pizza 1 and 2 were baked on a kamado, same recipe, ingredients and time but played with the temperature. I was just caught off guard by the browning of the cheese. Crust is identical on both.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Your pizza looks delish!
      • RonB
        Club Member
        • Apr 2016
        • 13311
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        This was a bit of an experiment. I did a hunk of salmon low and slow for my wife. Then I seared it over the hot coals, (SnS). However, I used the CyberQ blower to get the coals roaring hot, (half chimney). The coals were a bit too far from the salmon, but my wife said it was the best salmon yet. Then I put a filet on low and slow for me, but at about 250* instead of 225* - the coals were still very hot. I then reconnected the blower to get the coals as hot as possible for the searing. I even stacked them in one corner of the SnS to get them as close to the meat as possible. But it was still not quite hot enough to get the caramelization I wanted. Tasted great though, and next time I will go back to adding hot coals when I'm ready to sear.
        Click image for larger version

Name:	IMG_20160621_184608328[1].jpg
Views:	32
Size:	2.22 MB
ID:	184371

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          That is a BEAUTIFUL steak, perfect interior!

        • RonB
          RonB commented
          Editing a comment
          Jerod Broussard - It's s salmon filet...

        • RonB
          RonB commented
          Editing a comment
          Huskee Thanx, but not perfect, so I will have to try again. BUT I did learn that 250*ish does work for the low on steak.
      • martybartram
        Former Member
        • Apr 2016
        • 460
        • Vass, NC

        Beerlicious baseball burgers and tarragon buttered corn. I put the burger recipe here: https://pitmaster.amazingribs.com/fo...seball-burgers

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          Thank you all! fuzzydaddy there are two left in the fridge hurry over before college boy wakes up!

        • martybartram
          martybartram commented
          Editing a comment
          Jerod Broussard the girls cut their baseballs in half and laid them flat side down on the burger. I just smashed it a touch and it was definitely a challenge - though worth the effort!

        • martybartram
          martybartram commented
          Editing a comment
          I will pass on the beer comment to my friends, DWCowles. My wife drinks Moscata, she drank beer 1 in the past 25 yrs. Doctor's order - she was breastfeeding (increases production - pass that tip on) and chose Rolling Rock. the only beer I am allowed was in the beef! I am a permanent DD lol
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1978
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        Leftover chuckie, "Zucca" pasta, beef love, 1811 cheddar and heavy cream.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I would ask if the kids liked it but you are DINKin'!!!!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          the 43 year old kid who made it liked it, but would have added more cream. the chuck drank the cream like no sausage or bacon ever did.

          Live & Learn.

        • martybartram
          martybartram commented
          Editing a comment
          good tip on the thirsty beef
      • martybartram
        Former Member
        • Apr 2016
        • 460
        • Vass, NC

        Beef stuffed portabella burgers

        I had left over burger frโ€‹om last night so I figured it was another hamburger night. I had to try and match last nights in juiciness and flavor but wanted something lighter because I had a left over Beerlicious Baseball burger for lunch

        I used Ernest's โ€‹everyday seasoning he recently posted and some S&G on the underside of the cap.

        โ€‹ Click image for larger version

Name:	IMG_1555.JPG
Views:	43
Size:	2.14 MB
ID:	184788

        Click image for larger version

Name:	IMG_1558.JPG
Views:	38
Size:	1.84 MB
ID:	184789
        Super juicy

        Click image for larger version

Name:	IMG_1559.JPG
Views:	25
Size:	1.85 MB
ID:	184790
        Lettuce, mater, and a dab of mayo

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          good tip mgaretz! Thank you, I sure wish I had heard that 20 years ago lol. I seared them on both sides so I did not have that problem this time. They were on the grill for about 45 minutes total.

        • RonB
          RonB commented
          Editing a comment
          Kenji sez to microwave 'rooms to remove some of the moisture.

        • Huskee
          Huskee commented
          Editing a comment
          Perfect way to do a mushroom burger without them falling off!
      • 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

        Faux rice and beef. I gave up sugar and grains so I made faux rice from shredded cauliflower. LOL

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          I need to get back to not eating grains. I have been bad the last few weeks and I can feel the difference. That is a beautiful plate!

        • Ernest
          Ernest commented
          Editing a comment
          martybartram the difference is just incredible!! I'm done with sugar and grains. Of course I'll do the occasional treats because life must go on.

        • richinlbrg
          richinlbrg commented
          Editing a comment
          We've been doing similar, and the difference it makes is something!
          Cauliflower mashed potatoes.

      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๏ฟฝ 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