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

    Just did my first low and slow with the SnS last weekend. Really I great product that I cannot say enough good things about. I could have added a little more charcoal to the SnS from the beginning but otherwise easy temp control and fantastic end result.

    6.2lb Pork butt with MMD and peach wood chunks
    Click image for larger version

Name:	IMG_2494.JPG
Views:	33
Size:	2.59 MB
ID:	198686

    Click image for larger version

Name:	IMG_2495.JPG
Views:	36
Size:	2.80 MB
ID:	198687

    The new copper kettle smokin away! My poor PBC has not been getting enough attention since the arrival of the kettle/SnS.
    Click image for larger version

Name:	IMG_2497.JPG
Views:	25
Size:	2.95 MB
ID:	198688

    One of the better pulled porks I have made.
    Click image for larger version

Name:	IMG_2498.JPG
Views:	26
Size:	2.64 MB
ID:	198689

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      I cooked with peach wood yesterday too! Great minds... Beautiful pics from start to finish!

    • Voltron15
      Voltron15 commented
      Editing a comment
      Thanks everyone! Yeah, great minds indeed. The smell of that peach wood is amazing when its burning, I've been using it a lot lately.

    • David Parrish
      David Parrish commented
      Editing a comment
      Glad to hear you've hit the ground running with the SnS =)
  • 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

    Pork BELLLLLLYYYYY!!

    Comment


    • bbqoaf
      bbqoaf commented
      Editing a comment
      Please tell me that's butter on top of your pork belly...

    • Ernest
      Ernest commented
      Editing a comment
      bbqoaf not just butter, anchovy butter!!!

    • troymeister
      troymeister commented
      Editing a comment
      Anchovy butter.....Oh yeah.....
  • bbqoaf
    Former Member
    • Jul 2014
    • 752
    • Calgary, Alberta, Canada

    Prime rib on sale, check out the marbling, friday night fat kid feast.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Wow. You owe us finished pics of that beauty.

    • bbqoaf
      bbqoaf commented
      Editing a comment
      Sorry gents, the crowd was hungry so no finished pics. Best prime rib I've had in a long time, I hit the perfect 130 IT on a simple indoor reverse sear. Served with tarragon cheddar toast and salad.

    • CeramicChef
      CeramicChef commented
      Editing a comment
      What? No money shot? Talk about a MAJOR tease!
  • 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

    Got some heritage breed chickens, so I decided to do a vertical roast. Skinny small frame bird that had to have its back opened a bit to fit the vertical roaster I have.

    Rubbed with MMD.

    Tough bird. Tiny breasts, which my wife had, which were good. But none of the connective tissue did anything but turn hard and unyielding. Tough leathery skin, too.

    Vertical roasting has never failed me before. Dunno where I went wrong. Maintained a solid 350-375 for the whole cook. Disappointed and have another of this breed and two more chickens beyond that.
    Attached Files

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      That is a very prominent keel bone!!!!!

      Is there a "P-number" anywhere on the package?
  • MBMorgan
    Club Member
    • Sep 2015
    • 6255
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    I had similar results recently with a couple of very lean Cornish hens on the Genesis rotisserie. By the time they got up to temp, they were basically Cornish jerky-on-the-bone. Since I've got a couple more in the freezer, I'm going to spatchcock next time ... you might want to try the same.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1748
      • Charlotte, NC

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Lets go!!
    • 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

      Sous-B-Cue chuck. As I mentioned last week, rain fell on the day I was gonna smoke my chuckie, and I went sous vide to save it. So, 2 days at whatever temp the picture says, in the fridge for a while. I took it out of the bag, dried, sprayed with Pam, rubbed with BBR, set up with pellets and the grill running 325ish. Took about an hour. Probe tender doesn't describe it.

      I took the bag jelly (the juice had turned to gel), got it back to liquid at room temp, nuked it for a minute, filtered out the albumin, and wound up with a pure beef jus with a bit of fat in it.

      When I pulled the beef, pulled very nicely on one half and a bit tighter on the muscle with no connective tissue. We made tacos. They were really tasty. Win!
      Attached Files

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Boy, that's an odd order.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        No matter about the order, I'm cranial over caudal over most those pics, laterally and medially speaking on others. I would try to copy but that Celsius got me all messed up. I did some a while back and the juiciness was crazy. Nice pics....
    • 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.

      Nice Rack.....Locally grown lamb....Zucchini, peas from the garden. Corn fresh from farmers market...

      Lamb, zucchini and peas cooked on SnS. Corn on the Weber 18.5



      Click image for larger version

Name:	IMG_9962.jpg
Views:	28
Size:	3.05 MB
ID:	199401 Click image for larger version

Name:	IMG_9961.jpg
Views:	29
Size:	2.46 MB
ID:	199400 Click image for larger version

Name:	IMG_9963.jpg
Views:	29
Size:	2.90 MB
ID:	199399 Click image for larger version

Name:	IMG_9976.jpg
Views:	33
Size:	2.68 MB
ID:	199398

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        I would love to be sitting in front of that meal. mmm hmmm

      • troymeister
        troymeister commented
        Editing a comment
        Pit Boss Sitting is not eating.... Im sure you would rather be eating... I would cook for you and family any day of the week...

      • David Parrish
        David Parrish commented
        Editing a comment
        And I'd EAT that any day of the week!
    • 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 )

      Went with bacon wrapped pork tenderloin and smoked mac n cheese.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Nice job(s). I have 5 pound (after trimming) pork loin curing for Canadian bacon.
    • The Burn
      Founding Member
      • Jul 2014
      • 990
      • West Chester, PA
      • Gas Grill: NXR Tabletop/Portable Propane
        Charcoal: Weber Performer Silver (i.e., 22.5")
        Charcoal: Weber OTG 22.5"

        Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
        Smoker: GOSM Propane 38" 2-drawer
        Pellet: CampChef/Browning Deluxe PGP24LTD

        Thermometer: 2 Mavericks, Red backlit Thermapen
        Anova Wi-Fi Sous Vide

      Hey group! Been a while. Had a busy spring and didn't cook as much as usual. But that's all done with.

      Finally initiated my rotisserie with the SnS. Came out great. Crispy skin and moist meat.

      Did about 3/4 of a chimney and took the temp to 440 about 6" below the top of the dome. A short dry brine, MH's homemade poultry seasoning on and under the skin, and a sprinkle of baking powder. Then punctured the skin in several places (a la Serious Eats) and one early baste with butter.

      Click image for larger version

Name:	28448659041_d97552ba1d_o.jpg
Views:	25
Size:	1.70 MB
ID:	199834

      Click image for larger version

Name:	27909876904_957b3c1c48_o.jpg
Views:	20
Size:	1.79 MB
ID:	199835

      This Saturday I'm throwing a BBQ for about 30 people - brisket, pulled pork and salmon. Nice to have 2 kettles and my CampChef, though a 2nd SnS would have been a good idea.

      {Edit: Went ahead and ordered a 2nd SnS - this party will be so much easier}
      Last edited by The Burn; July 24, 2016, 09:23 PM.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Hey Welcome back man !!! Great looking cook. Good to have you back Brother!
    • 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

      Meat lollipops

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        The meat looks perfect, but those Mushrooms underneath there look divine. Looks great man.
    • 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 )

      Went with some smoked meatloaf and mashed tators.

      Comment


      • troymeister
        troymeister commented
        Editing a comment
        Good meatloaf is hard to come by...Looks great..

      • Breadhead
        Breadhead commented
        Editing a comment
        Nothing better than a meatloaf sammie the next day.👍
    • ecowper
      Founding Member
      • Jul 2014
      • 3360
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      Smoked some chicken breasts and the oldest boy whipped up an Alfredo sauce. 4 chicken breasts, let them sit in lemon pepper rub in the fridge for about an hour while I got the Hasty-Bake going. Full chimney of Kingsford Professional plus 4 chunks of Apple wood. Laid the Apple wood in the fire box, then poured the hot coals over top. Cranked the firebox up half way, closed the HB up, opened the door vent half way and one vent on the far side the same amount. Let the temp come up to 325 and the thick smoke die down. The way I set up the firebox, that happens pretty fast, ten minutes or so. Cooked the chicken at 325 for about 25 minutes until internal temp was 155. Put them over direct heat for 3 minutes per side. IT was 160 and had great grill marks, so I pulled them.

      Sliced, served immediately, with green salad, pasta and Alfredo sauce. Great summer dinner!
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        For some reason pasta is so much better with "upscale" pasta shapes.

      • ecowper
        ecowper commented
        Editing a comment
        Totally!

      • Breadhead
        Breadhead commented
        Editing a comment
        Looks like your family had a great meal... I serve fettecine Alfredo with steaks instead of potatoes often. Sometimes I add a little pesto to the sauce too.
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9791
      • 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

      Ahhhhhhhh
      Attached Files

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        Those look amazing.

      • Huskee
        Huskee commented
        Editing a comment
        Noah's bark. Bark! the herald angels sing.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Huskee someone really needs some sleep
    • mgaretz
      Founding Member
      • Jul 2014
      • 862
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Char-siu pork tenderloin, cooked SV at 140F for 4 hours then basted with honey, torched and re-basted with more honey. Served with stir-fried bok choy.

      Click image for larger version

Name:	char-siu-tender.jpg
Views:	17
Size:	38.6 KB
ID:	200492

      Comment


      • bbqoaf
        bbqoaf commented
        Editing a comment
        Char Siu is so good.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Tri-tip char siu would be even better.

    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","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