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)
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
-
Charter Member
- Apr 2015
- 146
- Western Washington, Sea Level
-
EQUIPMENT:
Pit Barrel Cooker V2
Weber Jumbo Joe
Weber Performer (blue) with SNS
Broil King Baron 4-burner LP
Anova Precision WIFI Sous Vide
Auber PID
GrillGrates: (5) 17.375 sections
Grill Grate/Mav ET-732 Thermometer
ThermoPop Thermometer
Thermapen
Grill Beast BBQ Grilling Cooking Gloves
Kingsford Original
BEER: Reds, Scotch Ale
WINE: Most, prefer Cab's
WHISKEY: With 1 ice cube
16 hr SNS cook of a 12 lb prime brisket and Steve Raichlens " Best Beans Ever". Had the beans under the brisket collecting the goods for a couple hrs then finished on the top grate while the brisket was in the cambro. Dry brine on the brisket and rubbed with BBBR. EXCELLENT!!
- 3 likes
Comment
-
Make your favorite cheesecake recipe. Bake in the smoker 300 for an 1:30-1:45. Light on the smoke. I used cherry wood.Last edited by Splatt44; July 12, 2016, 07:52 PM.
- 1 like
Comment
-
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.
Boston Butt to be smoked later this week on my 22" Kettle + SnS. $1.39 a pound at a local store here in Milton Florida. In Nashville I usually pay nearly $2 a pound. To top it off, I always remove most of the fat cap and this one has most of it already trimmed so even a better price since I'm not paying for the fat cap.
I'll come back with photos over the weekend.
- 2 likes
Comment
-
You know, I didn't think to take pictures of the July 4 fixings. We are in central Mexico, just south of Guadalajara, and I got a 15# USDA Choice Certified Angus brisket, 4 Swift pork spareribs, and 15 Johnsonville Brats. Brisket was on the Weber Smokey Mtn for 8 1/2 hrs then wrapped in foil and into a 200 deg oven for 10 hrs. Ribs were on for 6 hrs and the brats for 1 1/2 hrs. All this time the smoker was 230-245 deg. Pecan chucks and Kingsford charcoal.
- 2 likes
Comment
-
Club Member
- May 2016
- 115
- Portland, OR
-
- Napoleon PRO22K-LEG Rodeo
- Slow 'n' Sear
- A-Maze-N 6" Tube
- Weber Q100
- Thermapen Mk4, Classic
- Amprobe TMD-52 dual probe thermo
- Anova Sous Vide circulator
- VacMaster PRO350 vacuum sealer
- Beer: Deschutes Black Butte Porter
- Whisky: Glendronach 18 "Allardice"
- 2 likes
Comment
-
Welcome to The Pit! That tri tip's looking nice & juicy....nice work. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa
-
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 block of ribeye taken from the subprimal I have aging, sous vided, shocked, fridged, dried, rubbed with corn oil and then cowboy rub, left on the indirect side of my very hot grill to retherm, then seared on the sear station for ~30 seconds a side. Slices are different thickness because wife wanted paper thin ones and I wanted steak sections.
- 4 likes
Comment
-
Administrator
- May 2014
- 15419
- central MI, USA
-
Follow me on Instagram, huskeesbarbecue
Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
This pic is a little deceitful since I cooked it a few days ago, but it was my last cook....so therefore it's my most current. And if I hadn't said this just now no one would know anyway, so here it is....
Wet brined then homemade-sauced chicken legs. Cooked on the kettle + SnS with mulberry wood chunks. Cooked to 185. I also cooked some non-sauced ones with herbs, and the winner by a very long shot were these. The boys were upset when the last one was eaten.
- 6 likes
Comment
-
Founding Member
- Jul 2014
- 565
- Florida
-
Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.
Two WSM's, 18.5", one with an extra mid section
Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's
Kingsford blue bag
Royal Oak lump for searing
Have competed in two BBQ comps and plan on more this year
Huge fan of The Ohio State University.
Did the Steakburger recipe for dinner tonight. Our son was making a surprise visit from out of state so I decided to make his favorite food. I went to my local Publix and got a 3.38 lb. chuck roast. I asked the guy to grind it for me using the big plate. I also asked him to add 4-6 oz. of extra fat to increase the fat percentage to at least 25%.
I had made the Brioche bun that Breadhead had developed over at Stella Culinary. I have made two batches of the buns; the second batch was much better than the first except for the egg wash. I accidentally added too much water and the wash was a bit thin. Lesson learned. Breadhead suggested leaving the water out next time and that is my plan. I have had the Sweet & Sour pickle chips so I sliced some fresh tomato, some iceberg lettuce and cooked a pan of bacon in the oven. Also had some french fries and corn on the cob.
Everyone loved everything but I did have a slight issue with the burgers trying to fall apart on the grill. I didn't pack them tight per the recipe but next time I will pack them a bit tighter.
All in all, a very nice dinner!
- 6 likes
Comment
-
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.
- 4 likes
Comment
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)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Comment