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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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  • bbqoaf
    Former Member
    • Jul 2014
    • 752
    • Calgary, Alberta, Canada

    Late due to technical issue with iCloud, but here are a few pics of the Q for my brother, LakeviewBBQ stag party night one. Two pics of the 14 lb packer, and one of the full spread with monster sized king crab legs, brisket and LMR's. We had some potato salad, Texas beans and slaw as well. Great Q and great party.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Hahaha, I just noticed the dog under the table. Just plotting to get on that table once you clowns are sitting down and enjoying yourselves. Hahaha. Great picture.

    • martybartram
      martybartram commented
      Editing a comment
      Great looking meal!

    • Henrik
      Henrik commented
      Editing a comment
      Crab legs AND brisket! Good stuff!
  • 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

    Some leftover beef short ribs. These were vacuum sealed and refrigerated. Warmed in 131 degrees hot tub time machine. Tastes like fresh off the smoker

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Nice. So, off the grill, straight into vac bag, fridge, SV to retherm, slice and plate?

    • Ernest
      Ernest commented
      Editing a comment
      Potkettleblack that is correct!

    • mr.brisket
      mr.brisket commented
      Editing a comment
      That picture could be in a magazine ,nicely done
  • mr.brisket
    Former Member
    • Jan 2015
    • 76
    • Old Lyme, Ct

    I got a Rivergrille for fathers day and have been having a great time with it, it comes with a rotisserie, a Dutch oven hook, a swing out secondary grill and the main grilling surface is 31 inches in diameter , I also bought a 26 inch firepit grill with 8inch risers at Lowes to increase my cooking capacity. The nice thing about this is when you are done cooking you can take off the racks throw some more wood on and relax by the firepit. The only thing negative is the free floating spit, but I made and easy mod by attaching a small chain and clip to set it at different points of rotation. So far I have done brisket, whole chickens, wings, ribs, pork tacos, steaks and burgers, I still want to get a suckling pig for the spit but will probably do that later in the summer. For 199.00 it is a great deal.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Thats a great set up. One stop shop.

    • martybartram
      martybartram commented
      Editing a comment
      very cool!
  • 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

    Taco Tuesday...

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      fuzzydaddy no, iceberg lettuce. It has crunch....sorta like hard Taco shells....

    • Craigar
      Craigar commented
      Editing a comment
      Thanks for reminding me the wifey wants lettuce wraps.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Thanks Ernest.
  • mgaretz
    Founding Member
    • Jul 2014
    • 892
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Smoked salmon, glazed with a honey, mustard, bourbon, orange sauce. Served with roasted Brussels Sprouts and salad.

    Click image for larger version

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    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      Thats how I like my sprouts. Very nice.

    • richinlbrg
      richinlbrg commented
      Editing a comment
      mgaretz , would you be willing to share your glaze recipe?

      TIA

      I sounds really good, and we eat a fair amount of salmon.

    • mgaretz
      mgaretz commented
      Editing a comment
      Sure. About 2 tbs honey mustard, 1 tbs honey, 1 tsp bourbon (or a lot of time I'll use ruby port), 1/8 tsp orange extract. Note that I don't really measure. For grilled salmon I'll put on to start, form smoked about 30 minutes into the cook.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9937
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Pan fried salmon. Dry brined an hour or so. Sauteed onions. There was an onion laying on a cutting board on the counter, looked lonely, I thought,"why not?"
    Attached Files

    Comment

    • LangInGibsonia
      Club Member
      • Jan 2016
      • 134
      • Gibsonia, PA (suburban Pittsburgh)
      • Lang Riley

        Suburban Pittsburgh, PA

        22.5" Copper Weber Original Kettle Premium (2016)
        Slow n Sear
        Grill Grates
        Drip n Griddle

        Camp Chef 24" Smoke Vault.

        Cheap Blue Ember 3 burner gas grill.

        ET-732
        Thermopen

      You may recall that my wonderful wife and children bought me an Anova for Father's Day. So far I've only been able to do a few burger and salmon patty cooks. They turned out great but I've been dying to get some steaks in there. Yesterday was the day. I had three 1" thick Delmonicos (aka ribeye, I've never figured out exactly what Delmonico means) that came from a farm/butcher down the road. I've never bought their beef before so I was a little hesitant to add another new variable to the cook. I know their pork, chicken and turkey are very good so I figured I should be okay. I dry brined for 18 hours then vac sealed in individual bags and dropped them in a 128.5° hot tub for 7 hours. I don't know what the heck I was thinking but I forgot to put the BBBR on before sealing them. I guess I was just too excited. After they came out of the bags I patted them dry and added the BBBR. I let them rest and dry for about 15 minutes before I tossed them on a screaming hot cast iron griddle with a little veg oil on the gasser. I flipped them every sixty seconds for a total of 2 minutes on each side. They crusted up nicely. IT was 136° when they came off the grill. I forgot to get a pic of the inside (I guess I was too hungry) but it was perfect med-rare almost edge to edge. They were tender July and delicious. Even my boys, who typically don't eat the fat, didn't leave a morsel on their plate. The SV made the fat buttery soft. All in all, the steaks turned out great. I can't wait to try it again with some other variables and continue to expand my sous vide horizons. EDIT: Someday I'll figure out how to post pictures in the proper order. Oh well, you get the idea.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I generally don't rub before SV anymore. The rub largely flavors the purge. and if I'm going to reduce the purge, a rub like BBBR can get very strong.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I forgot to say.... nice cook. Good results. I'd eat it.

      • Ernest
        Ernest commented
        Editing a comment
        Careful going that long under 129 degrees.
    • 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

      LangInGibsonia and Potkettleblack , this post come just at the right time. I just bought 2 prime NY strips from Fresh Market today and I've borrowed a friend's Anova for the weekend.

      Ostensibly I borrowed the Anova to sous vide some pastrami a la Parrish ( Pit Boss )--or or should that be "pastrami a le Parrish"?--but my friend said, "While you have this Anova, you've just got to do steaks on it." I know zip about sous vide, except for what I see on Chef Steps and here.

      So I'm going to follow your all's method/recommendations this weekend while the pastrami is sitting in its rub waiting for it's time in the WSCGC.

      Thank you so much!

      Kathryn
      Last edited by fzxdoc; July 21, 2016, 01:58 PM.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I'm gonna say that if you can reverse sear a steak really well (which I assume you can), SV steak will be less of an experience for you than others. Eggs, on the other hand... and chicken breasts... I'm thinking of short run things, as opposed to short ribs or pork shoulder.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I'm gonna do some corn on the cob this weekend. JKLA reports that it's incredible.
    • LangInGibsonia
      Club Member
      • Jan 2016
      • 134
      • Gibsonia, PA (suburban Pittsburgh)
      • Lang Riley

        Suburban Pittsburgh, PA

        22.5" Copper Weber Original Kettle Premium (2016)
        Slow n Sear
        Grill Grates
        Drip n Griddle

        Camp Chef 24" Smoke Vault.

        Cheap Blue Ember 3 burner gas grill.

        ET-732
        Thermopen

      Potkettleblack Thanks for the tips. I did use the juice in the bacon braised Brussels sprouts that I was making. One question, is there a negative result in letting the steaks cook for longer than it takes for them to be done? I thought one of the benefits to cooking SV is that you can start a meal early then go about your day and not worry about meat over cooking. The proteins and fat and connective tissue all soften the longer it cooks and I'm sure there is a point of deminishing returns, but I thought the texture of the steak was just fine.

      fzxdoc I'm also a total SV novice. This was only my fifth SV cook and first with whole muscle protein. It's like feeling my way through a black cave with AR and The Pit as a flashlight.
      Last edited by LangInGibsonia; July 21, 2016, 05:25 PM.

      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

        Originally posted by LangInGibsonia View Post

        fzxdoc I'm also a total SV novice. This was only my fifth SV cook and first with whole muscle protine. It's like feeling my way through a black cave with AR and The Pit as a flashlight.
        Good way to describe it LangInGibsonia . At this point I'm comfortable in my Sous Vide Newbie Invisibility Cloak. If I screw it up, no one will ever know. I'll just ditch it and we'll go out for supper.

        After all at this point I don't even own one, I'm just giving my friend's Anova a home for the weekend.

        Kathryn

        Comment

        • 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

          LangInGibsonia I know people who sv tender, steakhouse steaks for 24 hours. I think they're nuts, but I can't really knock it, not having tried it. The longer you go, the more tender the meat. When you have a ribeye, strip, filet or porterhouse, they're already pretty tender. That's why they're prized. So, I generally like to take them to temp, and take em off. But, I did do a really thick strip chunk, like maybe 4", to about 8 hours, and it was really good, so maybe the 24 hour people know something I don't. But I'm from a school that says buy nice ingredients and don't mess with them too much.

          With too much time, you will make mushy steak. I don't want mushy steak.

          Now, short ribs, 72 hours. I don't do them for less. They're so good for my palate at 133x72, that I don't even want to experiment anymore.

          fzxdoc Here's one way to process your steaks. http://www.seriouseats.com/recipes/2...ye-recipe.html
          If you lack a torch, I'd just keep flipping.
          I would tweak kenji's method by cooking slightly hotter, 129-132, then shocking, before the sear. If you look at the last picture in this series (http://www.seriouseats.com/2013/03/u...slideshow.html), you can see some grey banding on the top side of his bite. Shocking reduces that banding, by giving you more buffer. You're still gonna get it dry, and finish it very hot. If I were you, I'd probably do it on the back of the grill grates on the sear station of the Summit. Or on a cast iron on the side burner, if your side burner is like mine, and runs absurdly hot.

          Both of you: Eggs https://www.chefsteps.com/activities/the-egg-calculator
          You can thank me later.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Thanks a bunch, Potkettleblack ! You just make my weekend sous vide steak cook a whole lot easier. You're the best!

            Kathryn

          • LangInGibsonia
            LangInGibsonia commented
            Editing a comment
            I'll thank you now. Thank you.
        • FLBuckeye
          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.

          Not BBQ but I have been dying to try to emulate my favorite pizza from my home town (Columbus, Ohio) and I ran across www.pizzamaking.com. I found this thread http://www.pizzamaking.com/forum/ind...html#msg281349

          I followed his steps and started my own thread: http://www.pizzamaking.com/forum/ind...html#msg281349

          Pics are included at the thread. Coming close!!!!

          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

            Simple wins everytime....

            Comment

            • bbqoaf
              Former Member
              • Jul 2014
              • 752
              • Calgary, Alberta, Canada

              I'm going through a chicken thigh phase, just weeknight indoor roasted but damn tasty. I discovered that BBBR is great on birds, so there is BBBR on the first three in the pic and the rest have what might be he new house standard for poultry:

              1 tablespoon tarragon
              1 tablespoon ground fennel
              2 teaspoons garlic powder
              2 teaspoons onion powder
              2 teaspoons ground black pepper

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Nice, very nice. Me just looked at waaaaaaaay too many dead chickens and I am hungry for chicken.

              • Huskee
                Huskee commented
                Editing a comment
                I like BBBR on chicken, I think it makes it kinda Cajun flavored. I'm the only one in my family that likes it that way though.
            • Huskee
              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.

              6lb Choice brisket flat cooked last night while I was home awake. The boys pigged out on it for breakfast and had Cinnamon Toast Crunch for dessert.

              Dry brined 11hrs, BBBR added later. Smoked at 220-228 with oak and peach wood for ~13hrs, roughly 2 of which was wrapped when it hit 170. I only took this brisket flat to 197, then lowered the kettle temp to 'power cambro' for about 2hrs. It held there for another hour even while the kettle temp dropped to 160.

              Absolutely perfect texture. The fat cap just melted in your mouth and the slices, even the thick ones, bent around my finger nicely. It was worth the $6.99/lb, even though I normally wouldn't pay that.

              Click image for larger version

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              Also cooked a rack of ribs using TexasPepperJelly.com's Rib Candy and Jelly, both peach-habanero flavored. And used only peach wood on the ribs. There was no peach flavor in the ribs, but they were an awesome treat regardless.

              All this stuff is making my pants shrink, the weirdest thing.

              Click image for larger version

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              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Glad to hear that your boys got the Breakfast of Champions.

                What a nice cook! Congrats.

              • Huskee
                Huskee commented
                Editing a comment
                Thanks! fzxdoc

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            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)
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            Meat-Up in Memphis

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            If you have a Weber Kettle, you need the Slow 'N' Sear

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            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