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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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  • Fine Swine
    Former Member
    • Apr 2015
    • 192
    • Davidsonville, MD

    Breadhead has got me addicted to this. Had my sourdough starter for a few weeks now so I decided make some bread. Originally, I had planned to just use the kitchen oven. But changed my mind and used the WCS. I did have a small water pan in the bottom and tried to stay close to 450°F. Ended up over shooting to 475 or so. I just took it off a little earlier. No left overs😞. Guess I did pretty good. Easier than you think. Here are a couple of picts.

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    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      RonB ... Here's detailed instructions on how to do it. https://pitmaster.amazingribs.com/fo...ourdough-bread

    • RonB
      RonB commented
      Editing a comment
      Breadhead - thanx, but I've baked a lot of bread - just not on the grill. I do need to bake something on the grill - maybe my go to hamburger buns, (although I also need to try your bun recipe too....). Decisions, decisions...

    • Breadhead
      Breadhead commented
      Editing a comment
      RonB ... You have bread baking experience so the Brioche Hamburger Buns will be easy for you. Click on the link for Chef Jacob in the first paragraph of Meathead's post for the recipe. He did a video of EXACTLY how to do it. If and when you make them, post a picture.👍
  • 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

    Mixed day. Short rib bark bombs for the early go. Lobster tails and best available (aka all crooked) corn.

    Comment


    • martybartram
      martybartram commented
      Editing a comment
      those bark bombs do look scruptious!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Those ribs are barked-up big time!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Wife said they were better than the lobster. I think they would have been better fresh off the grill, 2 hours held at temp, then served. But, happy wife, happy life.
  • CeramicChef
    Former Member
    • Jul 2014
    • 1184
    • OKC, OK

    Howdy again Meathead Maniacs!

    I had a couple of pounds of hamburger that needed to be eaten and I had a couple of friends coming over to just hang out, drink some beer, burn a few burgers, watch some baseball, nothing big. I thought rather than burgers, I'd do enchiladas. I had one couple bring black beans, another chips and salsa for nachos, and another bring more beer. I called an audible and switched from burgers to enchiladas. Browned up the meat, onions, peppers, etc. and made a quick great sauce.

    Here are the enchis rolled and in the pan and on the main grate in TheBeast.



    Here is the pan just prior to the pull.



    Here is the closeup view that shows the cheese just the right color of brown for my guests and me. Just an ever so slight crunch there that was quite tasty.



    And finally the money shot.



    This was just a simple and quick enchi cook that worked out quite well. We all had our fill of food and beer and had a great time shooting the breeze. Good audible at the line. I hope your weekend was as enjoyable as mine.
    Attached Files
    Last edited by Huskee; June 27, 2016, 09:27 PM.

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      Thanks! You guys make me smile. "... do something awful ..." If you only knew how bad some things can get! LOL!

    • Thunder77
      Thunder77 commented
      Editing a comment
      Just awesome!

    • Juddlight
      Juddlight commented
      Editing a comment
      That looks awsome man...good cook!
  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    Spatchcocked Peruvian Chicken with Aji Sauce

    The directions call for the chicken to be cooked on a rotisserie but I do not have one...yet. So I spatchcocked the chicken. After marinading for 24 hours the chicken went on the indirect side of a 350-385F grill. When the breast meat hit 110 internal temperature I spun the chicken around so the opposite side was nearest to the direct heat. I made both a traditional (hot and spicy) Aji sauce and one with no heat for Leah. I mixed the two together to get a nice medium heat for myself. These were made the day prior and sat in the fridge overnight. I was very happy to find a huge Campare Foods near the office and was able to get the two authentic key ingredients.Click image for larger version

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    Thigh, leg, wing, and a little breast meat. Feta, tomato, pepper, cucumber salad and Aji sauce.
    Last edited by martybartram; June 28, 2016, 05:11 AM.

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Beautiful chicken cook!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Looks great martybartram . Please let us know if you used my recipe as a jumping off point, or some other one.

    • Henrik
      Henrik commented
      Editing a comment
      Fresh!
  • 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

    Darn you martybartram - yet another recipe I need to check out.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5318
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      martybartram

      Recipes, we need recipes!

      I copied Dewesq55 's recipe a long time ago, and am wondering if your Peruvian Chicken with Ahi Sauce is different in any way except for the fact he used a rotisserie. Here's the link to his recipe:

      https://pitmaster.amazingribs.com/fo...rasa#post59949

      Your chicken feast looks amazing!

      Kathryn

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Although, I just noticed that martybartram has a Peruvian secretary in his office. Perhaps he used her recipe. If so, I want it!

      • martybartram
        martybartram commented
        Editing a comment
        That is the one I used! as well as the link to the Aji sauce.

      • martybartram
        martybartram commented
        Editing a comment
        I brought some in to her today. It passed the Peruvian test!
    • 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

      I just realised that I have never seen a Peruvian chix at the grocery. Are they imported live or frozen, and what's different from an American chicken?? LOL while running and ducking.

      Comment


      • martybartram
        martybartram commented
        Editing a comment
        American Rooster to American Chicken: Hey momma chicken want to cluck?
        American Rooster to Peruvian Chicken: Hey pollo mamá quiere cacarear ?

      • martybartram
        martybartram commented
        Editing a comment
        I was just corrected by the expert: Oye la gallina quiere cacarear
    • JeffJ
      Charter Member
      • Feb 2015
      • 2440
      • Michigan
      • Jeff

      My wife wanted peppers and onions + sausage. To that I added mushrooms, flank steak and a little ciabatta bread. Sausage went in first, indirect, with a small chunk of pecan. The sausage was then seared along with the flank steak.

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      I used the Weber Gourmet BBQ system. The peppers and onions went in first with their own sauce.

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      Then the mushrooms went in lightly dressed in a different sauce.

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      Once the wok was removed from the heat the steak and sausage were cut up and added.

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      It was then plated and served with a nice Malbec.

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      Last edited by JeffJ; June 28, 2016, 03:27 PM.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yum. It's great to see the Weber BBQ System wok in action.

      • martybartram
        martybartram commented
        Editing a comment
        That is lovely and makes me feel guilty for giving my wife leftovers last night!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Making my MCS question itself. To get the Gourmet system next year, or a rotisserie? Hard call. Probably still on for the rotisserie.
    • bbqoaf
      Former Member
      • Jul 2014
      • 752
      • Calgary, Alberta, Canada

      BBQ Turkey breast being sliced for sangers today. Skin removed, bone in, dry brined, MMD rubbed, smoked over cherry and finished with Diana Sauce original. The hole in he middle is from my temp probe. I haven't done one of these in a while and was reminded of how tasty they are.

      Comment

      • Juddlight
        Former Member
        • Jul 2015
        • 184
        • Mid michigan

        Man i have alot of really nice pics and still cant upload from my cellphone gallery...made grilled spaghetti again with meatheads MMS sooo good😆

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4466
          • Stockholm, Sweden

          I did Picanha this weekend. Man, that cut of meat is delicious! Just the way I like it, cooked with salt, enjoyed with red wine. The South Americans know how to 'cue.

          The meat, with a glorious fat cap

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          Here it is flipped upside down

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          Using a looftlighter to fire up the kettle

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          Got nice ashed over briquettes (was at a friend's house, that's why the SnS is missing)

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          Here the picanha is ready for searing, it's been on for an hour on the indirect side

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          Now I wish I could show you pics of the sliced and plated meat, but it (the slices of meat) just magically disappeared fast . However, I did serve them with a chimichurri.

          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.

            Henrik that's a nice cut of meat. Yeah, my first thought was where's the SnS before I read more. What internal temp did you take it to? Congrats on the cook!

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Thanks! I cooked it indirect until IT was 130° F (55° C). Then I seared it until IT was 140° F (60° C). Checked with my reliable Thermapen.

            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Thank-you!
          • Thunder77
            Founding Member
            • Jul 2014
            • 2866
            • 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

            Goose Breast Pastrami

            A hunting friend of mine gave me some Canada goose breast. After trimming and taking off the silverskin, I had about 2.5 pounds of meat. 5 nice sized breast halves.

            All the recipes I saw on other sites were for dry cured meat. I wasn't brave enough to try that, since I didn't think I could accurately measure 1/10 of an ounce of Prague Powder. So I wound up using Meathead's recipe for wet curing corned beef.
            I let that go for 6 days. Then tonight, on went the rub!
            I used the "Close to Katz's" recipe. They are now cooling in the fridge until I smoke them tomorrow after work.
            I can't wait!

            Update:
            So last night I finally got to finish this up. I had to wait out a rather long storm before I got to smoking. Anyway, fired up the Weber SNS combo, and got it up to 200. I kept it low because the meat was not that thick, and I wanted a longer time on the smoke.
            On the smoke at 8:20 pm. 2 ounces of cherry wood. 74 degrees ambient temp. Smoked 'em for about 2.5 hours at 180-200 to IT of 150. I wanted to go to bed, so I put them in the steamer to get to 160 IT.

            Result? Pretty darn tasty! The texture is quite different from beef pastrami, obviously. But sliced razor thin, on rye with a schmear of mustard, yum! I will definitely be doing this again, if I can get my friend to give me more goose and duck.

            SIDE NOTE: It is a very good idea to CAREFULLY READ your recipe before you start. :-P
            The recipe called for four tablespoons of coarsely ground black pepper. Well, in my haste, I just read "black pepper" and used a regular finer grind. Hoooeeee! Waaaaaay too much pepper. Luckily I was able to rescue it by rinsing off some of the rub.
            Attached Files
            Last edited by Thunder77; June 29, 2016, 01:26 PM. Reason: added content

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Awesome! Lol on the pepper. It's kind of like Kosher salt vs table salt.
          • Juddlight
            Former Member
            • Jul 2015
            • 184
            • Mid michigan

            Comment

            • Juddlight
              Former Member
              • Jul 2015
              • 184
              • Mid michigan

              Had some more of some mmd thighs n legs but pics didnt work mb need to set cam one stwp lower

              Comment

              Announcement

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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              Meat-Up in Memphis

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