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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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  • 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.)

    This went in the smoke about 5 hours ago, and I expect it to be ready in about 2 more. I put the potatoes in about a half hour ago and will add some ears of sweet corn and a can of beans in about an hour.

    I prefer to cook short ribs as a full slab and treat them just like brisket, including the dry brine and rub.

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    And here is the finished meal:

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    Last edited by boftx; July 3, 2016, 05:09 PM.

    Comment


    • SoonerBQuer
      SoonerBQuer commented
      Editing a comment
      That's exactly like I do my beef ribs, finger and shorties. They look great!

    • Ernest
      Ernest commented
      Editing a comment
      I just got mine off the smoker!! You sir are my hero. I do racks as well slice em as brisket!

    • DWCowles
      DWCowles commented
      Editing a comment
      Beautiful boftx
  • bbqstud
    Former Member
    • May 2016
    • 25

    Just a warm up slab of back for tomorrow...

    Comment


    • boftx
      boftx commented
      Editing a comment
      Like you need an excuse to cook up some baby backs. Yeah, right.
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1871
    • 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).

    Time cut me short, so I cut the roast I to 3 "steaks" and put them over direct heat to get up to a proper temp. The SnS got them up a bit faster than I expected so I overshot a bit, but no complaints! I would not hesitate to do this again, with more time and just cook the whole roast to rare. Was VERY good!

    First pic is just going onto the direct sear, the second is the plated dinner. Winner winner, great dinner. Can always improve!
    Attached Files

    Comment


    • boftx
      boftx commented
      Editing a comment
      Looks good to me!

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I'm never going to get all the weight off if you keep posting awesome pictures like this! Well done and I'm sure your meal was off the charts.
  • jharner
    Club Member
    • Jan 2016
    • 1139
    • Louisiana - North West but a coon ass at heart
    • Cookers

      Camp Chef DLX Pellet Grill
      Weber 22.5 Kettle
      Brickman Box Smoker

      Accessories

      Slow N Sear
      Tube Smoker
      Turkey Cannon
      Rib racks
      Weber chimney starter

      Thermometer's

      Maverick ET 735
      Tru Temp 3619n
      Thermapen mk4
      Thermapop

      Favorite Drink

      Free beer
      Coors Light
      Windsor ( Canadian blended whiskey )

    A little filet and shrimp

    Comment


    • jharner
      jharner commented
      Editing a comment
      Thanks

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Me jealous. I picked up some wire skewers this weekend.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      That REALLY looks good!
  • 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.

    From this

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    Vacation in Brainerd Mn.




    To that: Zucchini from the garden

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    Last edited by troymeister; July 3, 2016, 07:34 PM.

    Comment

  • Ernest
    Founding Member
    • Jul 2014
    • 3259
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Opening scene of Independence Day weekend.....



    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Money!

      Told you, I'm just out of superlatives.

    • DWCowles
      DWCowles commented
      Editing a comment
      That would have been a perfect pic if that green stuff wasn't in it Ernest

    • Ernest
      Ernest commented
      Editing a comment
      DWCowles I don't like sweating on the commodore. HAHAHA
  • CeramicChef
    Former Member
    • Jul 2014
    • 1184
    • OKC, OK

    Sugar Maple Planked Salmon

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    And now the money shot ...

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    Pete The Salt Pig approves ... none of his relatives were consumed in the filming of this cook!

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Aww yeah! I love some salmon! ๐Ÿ‘

    • Thunder77
      Thunder77 commented
      Editing a comment
      What's the topping on the salmon?

    • CeramicChef
      CeramicChef commented
      Editing a comment
      Thanks, Guys! I appreciate the comments. Pete sends his best for a wonderful 4th of July Holiday.

      @jgjeske - Joe, that "topping" is just some of the semi dried marinade I scraped off the plank. I love that stuff and just couldn't see wasting it.
  • 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

    Not even remotely BBQ or grilling, but this cheesecake was a home run! Made it for my daughter for her birthday. She said that it was a "spiritual experience". ๐Ÿ˜Ž
    Attached Files

    Comment


    • CeramicChef
      CeramicChef commented
      Editing a comment
      Killer cheesecake, Joe! Very nicely done. Kudos to you, my Friend! Happy 4th!

    • DWCowles
      DWCowles commented
      Editing a comment
      Oh yes...a cheesecake and with cherries!

    • CapeMay
      CapeMay commented
      Editing a comment
      That looks really good.
  • RonB
    Club Member
    • Apr 2016
    • 12867
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    A few recent cooks:

    I made pizza dough the other day. It been fermenting in the refrigerator since, but it goes in the freezer today. I did shape one piece into a batard and baked along side some chicken the other day, but I was not particularly happy with the way it turned out. I need to do a dedicated bread baking on the grill.

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    Here's the chicken I grilled along with the batard. Your basic S&G with a little paprika added for color.

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    And here's something I haven't done in a looong time, and never on the grill. I would have taken a photo of the finished sammie, but when faced with the choice of picking up the sammie or the camera, I chose the sammie - sorry.

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    Last edited by RonB; July 4, 2016, 06:53 AM.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9704
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      Just a few ribs
      Attached Files

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Sarahlynn The rack wasn't wide enough to support the full length of the ribs so I used cake knives to keep them from hanging off the edge

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        On my first look I thought those were the new Meater on Kickstarter.

      • Guest's Avatar
        Guest commented
        Editing a comment
        Clever idea, DWCowles ! We'll be adding your photo to the Hot From The Pit newsletter, which we'll be sending TODAY!
    • DWCowles
      Founding Member
      • Jul 2014
      • 9704
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      One of two briskets
      Attached Files

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9704
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        Pull pork and one of five racks of ABTs and yes I wrap my butts
        Attached Files

        Comment

        • Craigar
          Founding Member
          • Jul 2014
          • 1107
          • Papillion, NE
          • * - Weber 26.75" OTG
            * - Weber 22.5" Premium cloaked in Crimson
            * - Slow 'N Sear
            * - Smoke E-Z - 26.75" (The Grain Silo)
            * - Lodge Sportsman Grill
            * - Weber Rapid Fire Chimney Starter
            * - Thermoworks ThermoPop
            * - Thermoworks Dot
            * - iGrill2 - 4 probes
            * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
            * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
            * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
            * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
            * - Current butchers: Just Good Meats & Fareway Foods

          My beautiful bride conjured this up for the weekend...blueberry & cherry.
          Attached Files

          Comment


          • Thunder77
            Thunder77 commented
            Editing a comment
            Whoa! Nicely done!

          • CeramicChef
            CeramicChef commented
            Editing a comment
            Very original! I'm stealing this idea! Thanks and major kudos to you, Craigar.

          • Craigar
            Craigar commented
            Editing a comment
            CeramicChef go right ahead as she got the idea from Facebook. The original recipe calls for strawberries instead of cherries.
        • clkq4
          Former Member
          • Mar 2016
          • 133
          • The Virginia Peninsula.

          Soon to be pulled pork.







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          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1960
            • 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 couple of Berkshire SLC racks just starting the dry brine for LMRs.
            Attached Files

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              A lesson for me. Go with the flow. I called the hipster butcher, because they were advertising Berkshire ribs at a price. I called and the special was on BBRs. I asked for spares. They were only too happy to accommodate, promising SLC's cut by a guy from The Lou. Should have gotten BBRs. Shiner city

          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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