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
  • troymeister
    Charter Member
    • Aug 2014
    • 1516
    • 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.

    Thursday night after work Q on the SnSClick image for larger version

Name:	IMG_2866 (1).jpg
Views:	52
Size:	1.41 MB
ID:	184828 Click image for larger version

Name:	IMG_2865.jpg
Views:	43
Size:	1.38 MB
ID:	184829

    Comment

  • Pobeque
    Club Member
    • Jun 2016
    • 73
    • Long Island, NY

    Prosciutto wrapped striped bass on my 22.5 mastertouch

    Comment


    • bbqoaf
      bbqoaf commented
      Editing a comment
      Looks awesome.

    • martybartram
      martybartram commented
      Editing a comment
      wowsers
  • 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

    Forgot to take pictures of the tacos, but these are onions, charred on the grill, then "pickled" in 50-50 orange-lime juice + salt, to go with my left over pulled pork, a pineapple-habanero hot sauce, some cheddar and some sour cream to make tacos.

    Kinda like dummy cochinita pibil. I think I'm gonna do pibil with JKLA's recipe next month.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Interesting flavor on their own. Fantastic on the pork. Honestly, if it didn't have the hot sauce, it wouldn't need the crema, and likely not the cheese.

    • Breadhead
      Breadhead commented
      Editing a comment
      Nice combination of flavors.👌 How many habanero's did you use? Did you devain them?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      The hot sauce came from a bottle. Bravado Spice Company. I think it came with a box of stuff from a club, being the one thing in the box I didn't really want to own. Not bad, but really aggressively hot, in a way that is like tabasco on steroids.
  • 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.

    Weber's "Smoked" Big Beef Back Ribs (pp. 84-5). My first ever attempt at beef ribs although I've eaten them in pro shops. I think my butcher's help - dry-aged side of prime that she usually uses for catering - made the difference. I used the recipe dry rub and the recipe plum-based glaze. Used FOGO charcoal and Clint Cantwell's, "Stack a couple layers about halfway around where the coal grate meets the kettle". I had no hickory chunks but did have two pounds on nonmoldy hickory chips so I sprinkled them liberally on the charcoal. Four hours of cooking at 220-250F (per TW 362B) yielded this:

    Click image for larger version

Name:	IMG_3118.JPG
Views:	36
Size:	4.87 MB
ID:	185273 Click image for larger version

Name:	IMG_3115.JPG
Views:	48
Size:	4.48 MB
ID:	185274
    Last edited by Harry; June 24, 2016, 01:44 PM. Reason: EDIT - the drink is a 2:1 Whistle Pig straight rye (100 proof) & Dolins sweet vermouth with lots of salt-free Angostura - got to be healthy, you know - hence, the salt-free..

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Nice ribs. I should not have looked at these after dinner.
  • troymeister
    Charter Member
    • Aug 2014
    • 1516
    • 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.

    Sausage(Saasage)-Peppers-Potatoes....A Chicago ting.....Italian "Saasage" is homemade at a local grocery called "Ed's Way" Owned by Ed. I buy most of my meat there and bring it to the country house. The sausage, peppers and potatoes were initially grilled on the Weber 22 and then brought together with chicken stock...Potatoes being the thickening agent. Arugula picked from the garden with strawberries, gorgonzola and homemade caesar dressing. I am officially on vacation for 10 days




    Click image for larger version

Name:	IMG_9930.jpg
Views:	51
Size:	2.59 MB
ID:	185294 Click image for larger version

Name:	IMG_9933.jpg
Views:	36
Size:	2.94 MB
ID:	185295
    Last edited by troymeister; June 24, 2016, 03:08 PM.

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Enjoy your vacation and eat well. It looks like the eating well part is covered!
  • 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 pasta, that's raw zucchini salted and placed in a strainer to get rid of water. Then tossed in avocado oil, garlic and anchovies sauce.

    Comment

    • Voltron15
      Former Member
      • Jul 2014
      • 54
      • Pittsburgh, PA

      I ordered my SnS yesterday and got it today, can't ask for better service than that Pit Boss
      Didn't get to cook anything low and slow but did put out some fantastic pork tenderloins and potatoes
      Attached Files

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Your tenderloins look amazing and nice surface browning. Thanks for the photos! My 22" kettle is also copper - nice color choice!

      • David Parrish
        David Parrish commented
        Editing a comment
        Glad to hear Voltron15! Nice first cook!

      • Harry
        Harry commented
        Editing a comment
        As fuzz said, the tenderloin looks perfectly cooked. Nice.

        Uh, I wonder if I have one in the freezer . . .
    • 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

      Just a quick Strip steak and porkchop from the other day! Fast, easy, tasty.
      Attached Files

      Comment


      • bbqoaf
        bbqoaf commented
        Editing a comment
        Hahaha, nice, that's exactly what's on my menu tonight, cow and pig chops.
    • Pequod
      Club Member
      • Apr 2016
      • 480
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Apple Bombs with Maple Creme Fraiche. Wedge of Granny Smith apple rolled in Dizzy Pig Pineapple Head, then wrapped in bacon and dusted with more Pineapple Head. Cooked indirect for about thirty minutes, then direct for 5 or so until bacon crisps. The maple creme fraiche is the perfect accompaniment. Great dessert. Credit for A-Bombs goes to another poster on another forum.

      Click image for larger version

Name:	IMG_1262.jpg
Views:	35
Size:	1.32 MB
ID:	185681
      Attached Files

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        That does not look good...it looks awesome! I picked the wrong time to loose a few bbq pounds, well some of it is ice cream pounds.

      • Pequod
        Pequod commented
        Editing a comment
        Apples! Counts as a fruit serving!
    • 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

      Butterflied stuffed flank, with Genoa salami, fontina, parmigiana, breadcrumbs, herbs and alliums. Tasty, but has me thinking of better ways to get the flavor without the mess.

      I didn't take a picture of the tied, rolled log. I made a mistake, in that the first tie should have been at .75" rather than 1.5". I made a second error in going from left to right, rather than both ends to the middle. The lack of offset is why they are different heights. I think going ends to middle would have kept more filling in.

      If I were to do this again, I think I would not make a stuffing, so much as layer sliced salami, provolone, micro planed parm, and the. A seasoned breadcrumb. That would likely allow a tighter roll. But you'd lose the big gobs of fontina which really made this.

      Kenji Alt Lopez technique, which I find produces good results but can be a bit finicky. I find I like more forgiving techniques. Ain't nothing but an ADHD thing.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Good knife work my friend.👍

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I messed up the seam a bit. But I love my boning knife.

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Yummy! Well done.
    • SoonerBQuer
      Former Member
      • Apr 2016
      • 50
      • Houston

      A recent steak cookthat I forgot to post. Father's day grass feed NY strips.
      Attached Files
      Last edited by SoonerBQuer; June 26, 2016, 04:49 AM.

      Comment


      • JeffJ
        JeffJ commented
        Editing a comment
        That is a beautiful medium/medium rare.

      • SoonerBQuer
        SoonerBQuer commented
        Editing a comment
        Thanks, was slightly rareish but that's what the wife and I like it that way .
    • SoonerBQuer
      Former Member
      • Apr 2016
      • 50
      • Houston

      Another cook yesterday with two chuckies and some beef finger ribs. One chuckie was kobe, yum! Sorry the chuckies were so good we forgot pictures before it was all gone, lol
      Attached Files

      Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4970
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle.
        Slow 'N Sear Deluxe Kamado & Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0).
        DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney Starters (regular and compact).
        Joule, Instant Accu Slim.
        GrillGrates.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

      Grilled tomatoes and zucchini on my BGE on the flat side of my Grill Grates. A light coating of olive oil and a light sprinkle of kosher salt, pepper, and garlic powder.

      Grill grates were on top of my cooking grate, and no indirect piece. I put these on when the Grill Grates were about 300 and they topped out at about 600 in the 8 minute cook. I had the lid open during the 8 minutes and knew that the lump would crank up fast. Worked out very well.

      Click image for larger version

Name:	IMG_6536.jpg
Views:	27
Size:	1.24 MB
ID:	186085

      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        And that, my friends, is the kind of stuff you can do when you know your equipment and have a bunch of experience!!

        Looks GREAT, fuzzydaddy !!

      • Breadhead
        Breadhead commented
        Editing a comment
        Schu-eet.👍

      • JeffJ
        JeffJ commented
        Editing a comment
        Grilled veggies rock!
    • bbqoaf
      Former Member
      • Jul 2014
      • 752
      • Calgary, Alberta, Canada

      Bone in turkey breast for the week while I do a pastrami. Haven't done Turkey in a while, I forgot how good it is.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        That's a beautiful piece of turkey and a nice picture too.👍

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        ^ +1 to what Breadhead said!!!

      • David Parrish
        David Parrish commented
        Editing a comment
        Yes, nice cook and nice pic!
    • 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

      Heeeee haaaaaw!!

      Comment


      • RonB
        RonB commented
        Editing a comment
        That's one great looking hunk o' meat!

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        I'm wiling to take any leftovers, but I doubt there were.

      • Ernest
        Ernest commented
        Editing a comment
        fuzzydaddy steak leftovers huh? LOL

    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� 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