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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
    • 3308
    • 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 meet my BELLLLLLYYYYY!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Billy Idol is on the forum?? martybartram

    • martybartram
      martybartram commented
      Editing a comment
      Who knew she was talking to Ernest, Jerod Broussard ? "With a rebel yell she cried "more, more, more" More, more, more."

    • Ernest
      Ernest commented
      Editing a comment
      I thought she yelled wee weeee wee wee all the way home?
  • martybartram
    Former Member
    • Apr 2016
    • 460
    • Vass, NC

    I feel like I have not cooked in ages. Cooked once on vacation, once the week I got back, and I was out of town all last week. College boy was complaining about feeling lethargic so I said lay off the Mickey D's and taco hell and he said why don't you get back to cooking. So time to get back in the groove: Game changer MMD chicken breasts, fire roasted habanero, Cherokee and celebrity tomatoes, avocado, and romaine. Tomatoes and peppers are from the garden.

    Comment


    • Tim E
      Tim E commented
      Editing a comment
      Looks good. Tough to beat fresh peppers and tomatoes from the garden!

    • RonB
      RonB commented
      Editing a comment
      A great looking cook. You just can't beat fresh tomatoes.

    • martybartram
      martybartram commented
      Editing a comment
      Thanks peeps!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1979
    • 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

    Second of my heritage breed chickens. Slightly better result than the first. But I'm really unhappy with the product. Tough tendons, nasty skin. These, sous vided, buttermiked, floured, fried. Breast, once you took off the skin, reasonably tasty. The thigh, not terrible. The second joint of the wing, the meat was okay, but I had to use a knife to open one of the joints so I could rip the other one opened. The top of the drummette, very hard to get the meat off the bone and connective flap. And the drumsticks... just unpleasant eating due to all the connective tissue in it.

    I've now made disappointing results from a vertical roast and a sous vide with these birds. I've sent a letter to the company. I think I'm gonna ask the folks at ChefSteps also.
    Attached Files
    Last edited by Potkettleblack; August 1, 2016, 08:13 AM.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I'd blame it on that Diet Coke.

      Bummer on the high maintenance chicks.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I contacted the provider, and they are refunding for the two failures and offered four recipes for the remainders. I'm picking over the recipes for ideas and techniques. Two day buttermilk brine might not actually be the worst idea, though I need to reread my Goldwyn/Blonder
  • Spinaker
    Moderator
    • Nov 2014
    • 10765
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    A few T-Bones on the Keg last night, after I pulled the brisket. The keg was up too 500 F in no time after pulling the brisket. I used some "Hardcore Carnivore" rub. That stuff is pretty damn good. And it gives you an awesome seared crust.
    ​ Click image for larger version

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    Attached Files
    Last edited by Spinaker; August 1, 2016, 09:57 PM.

    Comment


    • martybartram
      martybartram commented
      Editing a comment
      That is DARK! looks yummy

    • David Parrish
      David Parrish commented
      Editing a comment
      Careful not to mistake crust for burned sugar. Is there sugar in the rub?

    • Spinaker
      Spinaker commented
      Editing a comment
      Pit Boss No mistake here Boss. Thats not burnt sugar its the activated charcoal that gives it that black color. The steaks are totally black before you put them on the grill. I added a picture above to prove my point. Here is the website where you can check it out.

      http://jesspryles.com/hardcore-carnivore-black-rub/
      Last edited by Spinaker; August 1, 2016, 10:00 PM.
  • Danjohnston949
    Former Member
    • Dec 2014
    • 4418
    • 1410 9th. St. N, Fargo ND

    DWCowles, NoDak, DW, I stole Your S&P Rib Rub Yesterday! I ain't bringing it Back! I am taking it to the Sweet and Sticky in Dickey ND Rib Cook Off next Year! It was my first Cook on an Oklahoma Joe Offset Smoker I just bought! I modified it before the first Fire! Added an Adapter for BBQ GURU DigiQ DX 2 Temp Cont. with the Large Viper Fan! Both the FireBox and the Cook Chamber were lined with Fire Brick. A Baffle Plate and Sealing Kit by SmokerMods.Com were added! I had intended to get the Smithfield Ribs on by 11:00 AM? I got the S&P (Kosher Salt & Coarse Grd Black Pepper) on them about 8:45. By the time I got the Fire Started and up to Temp it was nearly Noon! I used a combination of KBB, Cowboy Charcoal, and Apple Wood Logs for Smoke! Basically I spent the rest of the Afternoon monitoring the Fire and Temps! At 5:45 I applies a Finishing Sauce to the Ribs it was made with: 1/2 C each Yellow Mustard & Kraft Honey Mustard Sald Dressing, 1/2 Stick Melted Butter, and 1 TBS each of Garlic Powder & Paparika! At 6:00 PM it was time to eat! Eunice made a Fruit Salad and had picked up some Potatoe Salad and Garlic Bread to Round Off the Meal! Four of us Ate, Everyone said they were the Best Ribs Ever?
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
    Attached Files
    Last edited by Danjohnston949; August 1, 2016, 09:34 AM.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Nice work Dan, great looking ribs!

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Huskee, ecowper, Thanks Guys, I have seen the Pic's of Your Cooks! I think I better keep Practicing, Huskee you're the Ringer in this Show and it Shows! πŸ˜™πŸ€”πŸ˜‰πŸ€”πŸ˜™. From a Backyard Cremator in Fargo ND,
      Dan

    • DWCowles
      DWCowles commented
      Editing a comment
      That's some fine looking ribs, Dan
  • Spinaker
    Moderator
    • Nov 2014
    • 10765
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    Congrats on the new Offset!!!! It looks like you got that bad boy all pimped out too brother. Once again, I will look North-west for your smoke signals. Great post man!!!!! How do you like the offset life? More fun or just more work?

    Comment


    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Thanks Buddy, at least the Problem is Mine Alone? πŸ˜ͺ😭😭😭πŸ˜ͺ. Dan

    • Ernest
      Ernest commented
      Editing a comment
      I see them as well.

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Thanks Guys! Dan
  • Ernest
    Founding Member
    • Jul 2014
    • 3308
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Sous vide fried Chikin

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Time & Temp... and looks like you fried in a low carb way?
  • Thunder77
    Founding Member
    • Jul 2014
    • 2833
    • 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

    First try at belly bacon. Used all three of the MH recipes. One batch of each. Ten days in the cure. Smoked at 225 with two chunks of hickory. Update: Just pulled the asian bacon off the smoker. Wow! My favorite of Meathead's 3 bacon recipes.
    Last edited by Thunder77; August 2, 2016, 10:17 PM. Reason: Added content

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      jgjeske1 , how did you like them? Will you do it again? Which do you like the best?

    • Thunder77
      Thunder77 commented
      Editing a comment
      richinlbrg, I really like the regular bacon. I like the maple, but would cut back on the syrup next time, a little sweet for me. I haven't smoked the Asian recipe yet.
      Last edited by Thunder77; August 3, 2016, 07:47 AM.

    • Thunder77
      Thunder77 commented
      Editing a comment
      I will definitely do it again. It's an easy cure to do. 7-10 days, and I used ziploc bags. Each batch was about 1.5 pounds.
  • Ernest
    Founding Member
    • Jul 2014
    • 3308
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Potkettleblack went in 155 degrees hot tub time machine for about 3 hours. I was out doing other things, but 2 hours would do as well.
    At this point it's fully cooked so I keep some in the fridge, debone for salads, quick fry without worrying about internal temp etc.
    Zero carb, absolutely no dredging involved. Crackling skin, moist interior.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Thanks. Seconding the thought that you should be working for Saveur in either recipe development or photography.
  • Spinaker
    Moderator
    • Nov 2014
    • 10765
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    Here is the small little Brisket I finished up on Sunday night. The Keg ran great. It was about a 11 hour cook. I'd say I averaged about 245 F. I kept it in the cambro for about two hours then cut some slices and threw here in the fridge. This was a personal 11 lb brisket. I will get some damn fine samies from this alllll week.
    Big PopperSmokers, Cash Cow on the rub. No injection, Overnight brine.
    Thanks for looking !!
    Click image for larger version

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    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      😜... Mmmm, looks good my friend.πŸ‘

    • Spinaker
      Spinaker commented
      Editing a comment
      Thanks Man! Its a no glory pic, just a point and click, but I haven't been posting my cooks lately so I thought I should...... Breadhead
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1979
    • 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

    Mirai sweet corn, SV. Have never had corn this good.
    Attached Files

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13142
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      I'm really jealous Potkettleblack . I went down to the garden to check my Mirai yesterday only to find that raccoons had totally destroyed the whole patch. It was a few days from being ready, but the little [email protected][email protected] didn't care. I was able to salvage 1/2 of one ear. This was my first time growing Mirai, so I was really looking forward to tasting it because of all the great reviews.
      Last edited by RonB; August 2, 2016, 08:55 PM.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I am crying. This is so good that I'm mad for you.

      • Danjohnston949
        Danjohnston949 commented
        Editing a comment
        RonB, If You raise Sweet Corn in Coon or Deer Country You Have to Stand Watch Over Night! You Could Get a Good Dog to Help but if the Dog gets a Taste of Corn it Will be Worse than the Coon's! I have heard a double line electric fence works? One wire 3-4" AGL the 2nd @ 20-24" AGL, G'Luck, Dan

      • RonB
        RonB commented
        Editing a comment
        @Danjonston949 - The garden is fenced with a 9' fence, (2 X 4 wire). Ain't no deer jumpin' that, but the raccoons can climb it... But I could add an electric wire and smear a little peanut butter on it.
        Last edited by RonB; August 3, 2016, 07:01 AM.
    • ecowper
      Founding Member
      • Jul 2014
      • 3494
      • 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

      Cooking a couple NY strips for the wife and I ... Kids are off doing summer stuff with friends ....
      Attached Files

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Breadhead have I ever mentioned that my family ... after the long haul from the dust bowl .... ended up near Visalia? Or that I worked for Sisters of Providence and Little Company of Mary hospitals? Who are in Torrance, among other things?

      • Breadhead
        Breadhead commented
        Editing a comment
        ecowper ... My family migrated from Oklahoma to Buttonwillow, Ca during the dust bowl, the Grapes of Wrath, was us! My grandfather was 100% Cherokee Indian, I'm 25%. I lived in Torrance for a while with in walking distance from LC of M and I once lived in Seattle.πŸ˜†
        Last edited by Breadhead; August 3, 2016, 12:40 PM.

      • ecowper
        ecowper commented
        Editing a comment
        Lots of connections there Breadhead
    • richinlbrg
      Founding Member
      • Jul 2014
      • 1879
      • 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).

      A quick easy dinner. Salmon with a home made tarter sauce (Dukes mayo, pickle relish, lemon juice and dill), a neighbor's tomatoes, and a little cuke salad just for Jerod Broussard .
      Attached Files

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Salmon and cucumbers...just woke up to torture.

      • Breadhead
        Breadhead commented
        Editing a comment
        That's a beautiful meal...πŸ‘

      • MBMorgan
        MBMorgan commented
        Editing a comment
        Jerod Broussard - Bad Jerod! Bad!
    • fuzzydaddy
      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.

      I split an 8 pound pork loin. I coated one piece with Herbs de Provence and the other with pepper and garlic powder. I rarely sauce, but my wife wanted a thick coating on the pepper/garlic piece.

      Click image for larger version

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      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        What a beast. I thought the 5.85 lb (pre-trimmed) loin I got was big. I trimmed mine down to 5 pounds and have it curing for canadian bacon.

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Sam's pork loins are always huge.

    Announcement

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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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    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