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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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  • 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

    Breakfast for dinner? Yeah I'm all in....

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I prefer breakfast after midnight.


      Edit- I prefer what is known as typical breakfast food after midnight. Ernest
      Last edited by Jerod Broussard; July 26, 2016, 07:17 PM.

    • Ernest
      Ernest commented
      Editing a comment
      Well dinner is after midnight.....technically!

    • bbqoaf
      bbqoaf commented
      Editing a comment
      Unborn baby chickens are so good.
  • 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.

    The wife and I just had an old fashion BBQ dinner with ribs, beans, potato salad and tomato, onion and cucumber salad. Click image for larger version

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    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Very nice. I get reheated ribs tomorrow.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      That's a winner!
  • 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.

    Jerod Broussard you probably wouldn't like the beans
    Attached Files

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      haha, I got my ribs in the oven right now. Couldn't take it.
  • 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

    @DWCowles

    You wouldn't like these ribs. Very lean.

    But that green ice cream was goooood.
    Attached Files

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      I bet I would like them Jerod Broussard I also had ice cream > vanilla with Hershey's syrup on it
      Last edited by DWCowles; July 26, 2016, 10:38 PM.
  • 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

    Approx. 40 lbs of butts (so far) prepped for tomorrow night.
    Attached Files

    Comment

  • mkopel
    Former Member
    • Jul 2016
    • 5

    Ribs, Pork Belly and Brisket, all done on a GMG pellet smoker. Great looking eats everyone!!

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Nice cook mkopel I love looking at (and eating) BBQ
  • 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

    Pizza. Store bought thin crust, topped with mozzarella, mushrooms, red bell peppers, green onions and chicken apple sausage. Made in the Breville Smart Oven. I forgot that cheese should go on before the veggies so it went on top.

    Click image for larger version

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    Comment


    • Huskee
      Huskee commented
      Editing a comment
      I like to sandwich the cheese, under & on top of, other toppings. But I like uber cheese. That looks awesome!

    • DWCowles
      DWCowles commented
      Editing a comment
      Looks good to me...double the cheese please

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Very nice. You can't be too cheesy.
  • 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

    So nice to have the offset on standby. Didn't have to light the PBC until later.
    Attached Files

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Looking good. Do you feel the binder clips are necessary for the 26er?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Pit Boss definitely on this one. Because of the humidity last night I had to reload mid cook and I actually left the binder clips off to help bring the temp up quicker. I have a nice wisp of smoke coming out from under the lid.
  • 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

    Whitetail deer with some pig mixed in.
    Attached Files

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Gotta add that pig. I'm always grateful that pigs were placed on this planet instead of some other one somewhere.
  • 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

    Got a boneless leg of lamb prepped for the KBQ. BUT in the meantime......quick indoor pork shoulder chunks.

    Comment

    • 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

      Steakhouse style burgers .... 2 lbs of 85% lean ground chuck and 1/2 lb of Fletcher's thick cut bacon mixed in. Cooked indirect at 250 until they were about 150 IT. Painted with some olive oil, then straight on to direct heat, about 3 minutes per side. Added cheese for those that wanted it. Came off the grill at about 165 IT.

      A couple chickens came to visit while I was typing this.
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Rhode island red?

      • ecowper
        ecowper commented
        Editing a comment
        Yes and an Americauna

      • AZRedneck
        AZRedneck commented
        Editing a comment
        When you cooking the chickens?
    • 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

      Also have two plates of beef short ribs dry brining right now. They may not be as lean as Jerrod prefers :-)
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I prefer ribeye over sirloin.
    • 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

      Boudin!! When they pop they ready. Slow n Sear seared, then on to the frog mat until serving.
      Attached Files

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Man, those guys didn't pop, the exploded! Looks like good eating!

        Kathryn

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        I'll be right over. Man it's been a while since I had boudin, I think my Son bought / cooked it.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Handling increased the breech.
    • HackingBBQ
      Club Member
      • Mar 2016
      • 17
      • Gainesville, GA
      • KY -> SC -> GA
        Lang 60"
        Char-Griller Akorn

      I'm doing a couple racks of spares on the Lang today. About an hour and a half in right now using the 3-2-1 method. I'm live tweeting the cook at https://twitter.com/hackingbbq
      Click image for larger version

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      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Sweet. I want to get a Data Logger from Thermoworks to graph temps. That way I can post graphs of cooks to give folks a better idea of cook times.

      • RonB
        RonB commented
        Editing a comment
        What software or app are you using?

      • HackingBBQ
        HackingBBQ commented
        Editing a comment
        It's called a Heatermeter, which is a DIY setup based on a Raspberry Pi. Details here: http://www.hackingbbq.com/2016/03/09...h-heatermeter/
    • Edward Hafer
      Club Member
      • Jul 2016
      • 51
      • Arvada, Colorado
      • Ed

      Trying out cohinita pibil (http://www.seriouseats.com/2016/05/f...ican-pork.html) this sunny Saturday. If I can get my temps under control, it will be interesting to see how it turns out.
      Last edited by Edward Hafer; July 30, 2016, 07:39 PM.

      Comment


      • Edward Hafer
        Edward Hafer commented
        Editing a comment
        H Mart carries them - Not many bananas in Colorado either!

      • Edward Hafer
        Edward Hafer commented
        Editing a comment
        Turned out really nicely - the smoke comes through the leaves, but the resulting texture and aroma are very different than pulled pork. Excellent with pickled onions and smoked habanero hot sauce!
        Last edited by Edward Hafer; July 30, 2016, 07:52 PM.

      • Le Grill
        Le Grill commented
        Editing a comment
        What kind of cooker did you use and what temps did you run? I need to try this myself, was thinking about using my WSM but not sure if I should go higher 250-300 like Kenji @ The Food Lab suggests or run 225-250 like I usually work for pork.

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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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