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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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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, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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 for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

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. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard 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

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Live Blogging (mostly) My First Pork Butt on WSM

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  • Anton32828
    Club Member
    • Jun 2018
    • 132
    • Weber 22 inch kettle grill
      Slow-N-Sear
      Maverick ET-732 thermometer

    Top | #1

    Live Blogging (mostly) My First Pork Butt on WSM

    Last night: trimmed & dry-brined the 5 lb bone-in pork shoulder.

    This morning @ 8:00. Start the charcoal & rub the meat with Memphis Dust. Wood chunks are buried on the bottom of the charcoal per Harry Soo technique.

    8:20: Dumped lit charcoal and loaded water pan with water. Bottom vents are 1/2, top vent is open.

    9:00 Still lots of white smoke. Temp climbed rapidly to 300 so I closed bottom vents to 1/4 each and top vent to 1/2.

    9:20: Temps are around 270 and smoke is still white but the volume is less & it smells OK. Waiting for “blue smoke” & lower temps is harder than I thought it would be, lol.
    Last edited by Anton32828; May 27th, 2019, 09:14 AM.
  • Anton32828
    Club Member
    • Jun 2018
    • 132
    • Weber 22 inch kettle grill
      Slow-N-Sear
      Maverick ET-732 thermometer

    Top | #2
    9:30. The pork is in the smoker. I repeat, the pork is in the smoker. This is not a drill.

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8114
      • 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

      Top | #3
      Smoke on, mon sha! We got yer six!
      Since ya got a long time to wait, might snap us some pics, as well...

      Comment

      • Anton32828
        Club Member
        • Jun 2018
        • 132
        • Weber 22 inch kettle grill
          Slow-N-Sear
          Maverick ET-732 thermometer

        Top | #4
        11:20. The pit has been stable around 270. Meat is @ 126. I’m reluctant to close off the vents much more because the smoke smells good & I don’t want to choke the fire and turn the smoke bitter. Bottom vents are 1/4 and top vent is 1/2. I’m thinking about the Cajun Bandit door & gasket upgrade to solve air leaks right about now. It’s an 18 inch WSM — I should have said that in the title.

        it’s now time to trust Weber’s design and go do some chores around the house. My wireless thermometer display will help me keep an eye on things.

        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2570
          • Michigan
          • Jeff

          Top | #5
          270 is totally fine for pork butt. The WSM is a little unpredictable out of the gate but once it settles in it’s usually rock solid. Let it roll and have fun watching it do its thing.

          Comment


          • Razor
            Razor commented
            Editing a comment
            While I've been getting better at it, the start is the hardest part. Patience is the key.
        • Anton32828
          Club Member
          • Jun 2018
          • 132
          • Weber 22 inch kettle grill
            Slow-N-Sear
            Maverick ET-732 thermometer

          Top | #6
          It’s a beautiful day in Central Florida, Mr Bones. I hope things are good for you out there in Tornado Alley!
          Attached Files

          Comment


          • klflowers
            klflowers commented
            Editing a comment
            That is a beautiful sight.
        • Anton32828
          Club Member
          • Jun 2018
          • 132
          • Weber 22 inch kettle grill
            Slow-N-Sear
            Maverick ET-732 thermometer

          Top | #7
          It occurs to me that BBQ is a lot like one of my other culinary obsessions, espresso. Both have Internet forums where you can confer, converse, and otherwise hobnob with your fellow wizards. Said forums obsess over temperature, equipment, and technique just like BBQ. The difference is I have picked up just a little bit of Italian language by necessity on the espresso forums. Lol.
          Attached Files

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            perfavore mostraci qualche foto, paisano...

            There, now gots ya some culture, right here, in BBQ Land lol!

            (first place I ever lived overseas was Sicily.)
        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 8114
          • 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

          Top | #8
          Thanks, Brother!

          No tornadoes, so far, today...rain even slacked off, a bit, which is kinda novel...

          270° will be jus fine fer that pork butt, an I wouldn't fiddle with th vents at all, at this point...

          I typically shoot fer 275°~300°, most times, when I'm runnin one of my smokers...

          Comment


          • Anton32828
            Anton32828 commented
            Editing a comment
            I’m glad to hear you are safe! The news has been scary the last few days. I know how to deal with hurricanes. Twisters are just mean — they sneak up on you!

          • klflowers
            klflowers commented
            Editing a comment
            Glad everything is going good, Bonsey. Enjoy the day!
        • Anton32828
          Club Member
          • Jun 2018
          • 132
          • Weber 22 inch kettle grill
            Slow-N-Sear
            Maverick ET-732 thermometer

          Top | #9
          12:30 pm. Smoker is 250 (no vent adjustment), pork is 152. I think this is stall territory.

          It’s time to start prepping for the rest of this feast — Louisiana red beans using some of that Tasso I made last week. The beans have been soaking overnight as needed. I think I’ll post those over on the “What Are You Cooking” thread.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Always up fer some beans, lookin forward to yer post...

            If ya wanna write it up, in more detail, ya can always post em here... then, put some finished shots in SUWYC
        • klflowers
          Club Member
          • Sep 2015
          • 1943
          • Tennessee

          Top | #10
          I got 3 racks of ribs and a turkey leg just for kicks going on the wsm right now. Put them on at 11:30. Rolling at about 230.

          Comment

          • JPGators17
            Charter Member
            • Jan 2015
            • 449
            • Orlando, FL

            Top | #11
            I'm sweating at epcot today. Thanks for giving me something to follow while standing in lines all day!

            Comment

            • Anton32828
              Club Member
              • Jun 2018
              • 132
              • Weber 22 inch kettle grill
                Slow-N-Sear
                Maverick ET-732 thermometer

              Top | #12
              5:00 pm. Pit is 255. Meat is 174. We’re pulling it or slicing it in an hour.
              Attached Files

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Lookin good, Brother!
                Let's us wait, an see what ya got fer IT, in another hour...

              • klflowers
                klflowers commented
                Editing a comment
                Brings a tear to my eye - tear of joy
            • RonB
              Club Member
              • Apr 2016
              • 10818
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              Top | #13
              Nothin' wrong with a little sliced butt.

              Comment

              • Troutman
                Member Recipe Director
                • Aug 2017
                • 6248
                • Republic of Texallence

                • OUTDOOR COOKERS
                  22" Weber Kettle - Red Premium Limited Edition
                  6 Burner Weber Summit Gasser
                  22" and 18" Weber WSM Smoker
                  18” Jumbo Joe
                  36" double door Lyfe Tyme offset stick burner (SOLD !)
                  Pitts & Spitts Pellet Pro 2436
                  BBQ ACCESSORIES
                  Classic Thermopen
                  Thermoworks SMOKE
                  Fireboard Pro with Pit Viper fan
                  Grill Grates
                  SNS for the 22" Weber kettle
                  A-MAZE-N Smoker 12" Tube & Tray
                  Weber stainless veggie basket
                  Weber stainless fish basket
                  Weber stainless rib rack
                  Phat Mat cooking mats
                  Barbestar BBQ Cooking Gloves
                  WOOD & PELLET PREFERENCES
                  For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                  For Chicken & other fowl = competition blend, cherry/oak/hickory
                  For Turkey = 100% hickory or competition blend
                  For Pork Shoulder = mesquite, oak or hickory
                  For Pork Chops or Ribs = 100% applewood
                  SOUS VIDE
                  Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                  INDOOR COOKWARE
                  Generic Calphalon non-stick cookware set of pots and pans
                  12" & 14" All-Clad Stainless skillets
                  Cast Iron 12" skillet by Victoria
                  La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                  La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                  Old Revere Wear Copper & Stainless Pots (handed down)

                  JA Henckels 15 piece Stainless Knife Set
                  Victorinox 12" Fibrox Pro Slicing Knive
                  Victorinox 6" Curved Boning Knife
                  Set of Dalstrong Japanese Steak Knives

                Top | #14
                Slicing is the way I used to go, went back to pulled because of demand and versatility. As a suggestion next time, have your butcher slice it into steaks. Cook them like you would ribs, they turn out awesome.

                Thanks for for the walk through, let us know the outcome.

                Comment


                • texastweeter
                  texastweeter commented
                  Editing a comment
                  or season the pork steaks with your favorite steak seasoning and reverse sear to medium rare
              • Anton32828
                Club Member
                • Jun 2018
                • 132
                • Weber 22 inch kettle grill
                  Slow-N-Sear
                  Maverick ET-732 thermometer

                Top | #15
                So...I realize this is not correct procedure, but here goes. I opened up all the vents to stoke the pit. Grate temp slowly climbed to 280ish. I took the butt off the grill at 185 temp around 6:30pm. We pulled it and it came apart with some convincing. It was really tasty! Though I know it would have been more tender & juicy if I had allowed myself time to let it ride slowly to 195.

                The main thing is the smoke taste was perfect and very clean. Thanks to all who gave me advice previously on fire management, it worked great for good smoke!

                I hope you enjoyed this thread! I’ll post the red bean recipe tomorrow. It’s post-dinner cocktail time. Please join me in raising one in memory of those who bought us this specific weekend with their service and sacrifice, BBQ brothers and sisters.

                Comment


                • Santamarina
                  Santamarina commented
                  Editing a comment
                  Thanks for the full write up. Pork shoulder is pretty forgiving...if you find yourself short on time crank up the heat. As you discovered, it’s a little hard to pull at that temp. Give yourself more time and ramp up the heat to hit 200+°F IT for easy to pull pork.

                  I recommend starting 2-3 hours earlier. If it’s done early it’ll be fine to rest for several hours (just keep it above 140°F internal). A warm oven in your house works great if the hold is really long.

              Announcement

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              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

              This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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              © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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