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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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  • josht138
    Charter Member
    • May 2015
    • 213
    • Marietta, GA (Greater Atlanta)
    • Weber Genesis E-330 (AKA Big Paperweight)
      22" Weber Kettle Premium
      26" Weber Kettle One Touch
      Slow 'N Sear
      Weber Smokey Mountain 18.5" (pre-2008)
      Anova Sous Vide
      (2) Maverick ET-733s
      Thermapen MK4

    2 bone standing rib roast trimmed down to just the eye. SV @132F for 3 hrs then seared with the SnS. Rubbed in cow crust.

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    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      That looks great! Wondering what you did with the cap?

    • josht138
      josht138 commented
      Editing a comment
      Saved it, the ribs, and the trimmings all for another day.
  • Ribber
    Former Member
    • Jun 2016
    • 161
    • Central Florida

    Breakfast! Grits, bacon and omelette filled with onion, tomato, green bell pepper, fresh chopped spinach and a little ground red pepper, salt and pepper. (please ignore the pool - I cleaned it afterward)
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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Yummy yummy!

    • Ribber
      Ribber commented
      Editing a comment
      Huskee you can do anything you want to your grits 'cause they're your grits. I've never added sugar but I add a nice little hunk-o-butta.

    • Ribber
      Ribber commented
      Editing a comment
      Oh, and I like sugar in my tea...I'm a southern boy.
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 9843
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    Ribber, looks like a Great way to start th' day! Mmmm-mmmm, GOOD!
    Thanks fer' sharin'!!!

    Comment


    • Ribber
      Ribber commented
      Editing a comment
      Thanks! It was! And you're welcome!
  • 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

    Salt and pepper hickory smoked ribs

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      SLC's are sooooooooooo goooooooooood.

    • tbob4
      tbob4 commented
      Editing a comment
      Fantastic photo

    • Spinaker
      Spinaker commented
      Editing a comment
      Yuuuuuup!
  • edible hen
    Club Member
    • Feb 2016
    • 185
    • Yoder Durango 20
      Maverick ET-733
      Maverick Pro Temp

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ID:	249626 Double cook today. 16 pounds of bacon and an 8 pound prime rib. The bacon cured 7 days and the prime rib dry brined 48 hours. Used the simple bacon recipe and Mrs O'Leary's cow crust. Smoked using a cherry/pecan mix. Also made a batch of the Secretariat Horseradish. No plated pictures unfortunately. Wife was ready to get started.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I thought it was a butt in the third pic, I was thinking, "where's the bark?"
  • ronron240z
    Former Member
    • Apr 2015
    • 35
    • Granada Hills California

    Done on my Akorn
    Attached Files

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Righteous lookin' pizza there, ronron240z !

    • Breadhead
      Breadhead commented
      Editing a comment
      Oh yeah... that's how you do it. Nice looking pizza pie.👍
  • lschweig
    Former Member
    • Jul 2014
    • 979
    • Oswego, Il

    Last night's ribs. A little disappointing as little smoke ring and slightly over done, but still better than the local BBQ joints.

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    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Funny - overdone to me and my son is "perfect" to my wife and daughter. Lost in China, this photo is terrific for your "sauce" question. @Ischweig, what did you use on top? Looks delicious!

    • lschweig
      lschweig commented
      Editing a comment
      I generally use a around 50:50 mix of KC Masterpiece and Famous Dave's Saucy.

      I am slightly puzzled as to why the pit boss's comment disappeared as he basically told me I was "nuts" for being critical of my ribs.

    • edible hen
      edible hen commented
      Editing a comment
      If you hit the up arrow on the upper right of the comments, all comments will show up.
  • 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

    SV burgers again, served on dill rye with pickles, lettuce and homemade 1000 Island Dressing, fries made in the air fryer and salad.

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    • tbob4
      tbob4 commented
      Editing a comment
      mgaretz, Do you ever SV shoestring potatoes to start the French Fry process? If so, how long and at what temp? How do you finish them, if you have done it?

    • mgaretz
      mgaretz commented
      Editing a comment
      Nope. I made SV mashed potatoes once, though. Not worth the effort.

    • tbob4
      tbob4 commented
      Editing a comment
      mgaretz, thanks. I tried awhile back. SV'd potatoes and took them to the flat side of the Grillgrates - not good at all. Was wondering if I did something wrong.
  • Oso21!
    Former Member
    • Oct 2016
    • 10
    • Texas

    Nice looking Burger & Fries you have there mgaretz. I just put 13# of sausage:
    fresh kielbasa & Jalapeño pork. Click image for larger version  Name:	IMAG0229.jpg Views:	1 Size:	3.47 MB ID:	250390
    Last edited by Oso21!; December 13, 2016, 11:30 PM.

    Comment

    • 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

      Sweet and not sour cabbage borscht. My wife said she doesn't like the sour, so I left it out, and cut back some on the sugar as well. Still tasty on this cold and rainy night. Made with chuck, carrots, tomato (diced and sauce) and onion, slow cooked for 8 hours. Served with dill rye toast and salad.

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      Comment

      • Porterdriver
        Club Member
        • Jul 2016
        • 50
        • An island somewhere near Texas
        • Weber Summit Charcoal Grill Center
          Thermapen Smoke w/ Gateway
          Thermapen Mk4
          DigiQ Black Kit w/ Pit Viper Fan

          Favorite Beer: Shiner Bock
          Favorite Cooking Drinks: Tanqueray & Tonic or Plantation Barbados Rum

        I finally saw my first Tri-Tip down here on the Third Coast. They are everywhere on the West Coast but seem to be a newer cut down here (at least to me). Had to grab it and see what the hubbub was all about. Since there are only two of us, it was a nice size; dinner and leftovers for lunch!

        I cooked it on my WSCGC using Meathead's cookbook recipe except that I used the rub/spicing from Raichlen's Project Smoke.

        Came out very juicy tasty, and tender but I am still flummoxed by the mechanics of the sear part of the reverse sear method. Mostly came out Medium Rare as I wanted but on the surface where I 'seared' it, it seemed to overcook a bit. Ideas? Suggestions?

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        Comment


        • EdF
          EdF commented
          Editing a comment
          Maybe seared it a little long, and needed a hotter source?

        • MBMorgan
          MBMorgan commented
          Editing a comment
          What EdF said, hotter fire and turn often (a la Meathead's "human rotisserie").
      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5046
        • Charlotte, NC

        Porterdriver What they said. You need a super hot fire, flip every minute. I use super hot charcoal in my Slow 'N Sear. After 4 minutes I have a great surface char. I've noticed if I keep searing beyond that time I get tan banding.

        Also, muscles that have fibers running with the plane of the grate... or maybe I should just say cuts of meat with horizontal fibers, tend to get more tan banding than cuts with perpendicular fibers.

        Flank steak and Tri-Tip are good examples. The fibers run horizontal and they tend to get tan banding more easily.

        Ribeyes have perpendicular fibers and are much easier to keep from getting too much tan banding.

        Tan banding is the overcooked meat, in case I forgot to explain that somewhere.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Tan banding... that's a good term. Those of us that have tried to grill the perfect steak hate it when that happens.😡

        • Porterdriver
          Porterdriver commented
          Editing a comment
          Thanks to all above for the help, I suspected that. Worried me that it takes several minutes for the WSCGC to get roaring to do the direct sear and that the meat would ready be at the finish temp before I got to sear it. I'll be more patient next time. Also I will try to turn more often.
      • MBMorgan
        Club Member
        • Sep 2015
        • 6426
        • 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

        Something for the crappy-weather-weekend: Sous vide duck confit

        Brined overnight in salt, peppercorns, and fresh thyme ... rinsed thoroughly then bagged with duck fat, bay leaf, and thyme sprig before being vacuum sealed and ready for the next 12 hours in a 170 degree SV hot tub:

        Click image for larger version  Name:	Duck Confit Ready for the Hot Tub.JPG Views:	1 Size:	4.12 MB ID:	251678
        Last edited by MBMorgan; December 17, 2016, 02:29 PM.

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          FWIW, I can't take credit for the very simple "recipe" ... it's from here:

          http://recipes.anovaculinary.com/rec...uck-leg-confit

          I figure it's a good place to start ...

        • Breadhead
          Breadhead commented
          Editing a comment
          Thanks for the link to the recipe and the info on how to get the duck fat Mike.👍 I might have to give that a try. I've never eaten duck.🤔

        • MBMorgan
          MBMorgan commented
          Editing a comment
          You're quite welcome. I've never made duck confit at home because it normally requires too much fat. Cooking sous vide solves that little problem ... just a couple of tablespoons required.
      • troymeister
        Charter Member
        • Aug 2014
        • 1516
        • Forest Park Il
        • Weber 26

          Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

          2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

          Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
          I love cooking with wine. Sometimes I put it in my food.

          One cannot have too many grills.


        SnS Reverse Sear Eye of the Round Roast. Averaged 230 degrees, pulled the roast out at 130. Delish.....

        Guests were amazed.

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

          Click image for larger version

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ID:	252003 Simple dry brined sirloin tip roast with parsnip - carrot mash and an jus (not pictured). Pulled at 128 IT and it was pretty perfect.

          This was an indoor cook, today we have a break from the recent spate of arctic like temperatures so I'll hopefully get the kettle fired up soon. Click image for larger version  Name:	image.jpg Views:	1 Size:	1.60 MB ID:	252000
          Attached Files
          Last edited by bbqoaf; December 18, 2016, 10:34 AM.

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            You smoked that? With what? Looks so even I thought it was Sous Vide!

          • bbqoaf
            bbqoaf commented
            Editing a comment
            Pit Boss, thanks, it was an indoor reverse sear at 225.

        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)
        See more
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        Meat-Up in Memphis

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        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.

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        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!

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        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.

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        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.

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        Grilla Pellet Smoker proves good things come in small packages

        Grilla pellet smoker
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        Delta by Nuke,
        Stylish and Affordable
        Gaucho Grill

        Weber Genesis Grill
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        Genesis II E-335
        A Versatile Gasser That Does It All!

        Weber Genesis Grill
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        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.

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        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.

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        masterbuilt gas smoker
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        maverick PT55 thermometer
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        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


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        Green Mountain Davey Crockett Grill
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