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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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neal brown here

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  • ilcal
    Club Member
    • Aug 2015
    • 2

    neal brown here

    brand new member from the barbecue capital of the world-BOSTON-----no, no, no, just kidding-----i'm from a suburb of boston.
    in addition to a warped sense of humor, i have been a serious food junkie virtually all my life. i've had a built in cold smoker in my back yard for the past 20 years or so and within the past 7 or 8 years have been trying my hand at hot smoking/barbecue which i do with a wsm. a few years ago my wife and i took a trip to argentina and discovered the argentine grille, which has become our regular way of grilling over the past few years since we had one installed in our outside kitchen.

    i am a lawyer by profession and am also a wine educator which i do for fun. my wife is a nurse and also a professionally trained chef.

    i've been gawking at this site for a while. it is so chocked full of both highly technical and artful information that i felt remiss in not being a member since i have gotten so much out of it.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4818

    Welcome ilcal!


    • Breadhead
      Banned Former Member
      • Jul 2014
      • 0

      Welcome to the Pit ilcal 😎


      • HJVR
        Charter Member
        • Dec 2014
        • 14
        • Allison Park PA (north of Pittsburgh)
        • Primo oval XL
          Traeger Texas BBQ
          TEC infared grill
          Weber 22.5 premium grill
          Thermoworks TW8060 kit

        Hi Neal, welcome... I had to say hi when I read your wife's credentials. My wife was a critical care nurse for twenty -one years. She got tired of death and dying so she went to culinary school. She says she still nurtures but in a different way


        • mackdaddy
          Former Member
          • Jul 2015
          • 264
          • Greencastle, PA

          Welcome to the pit.


          • smarkley
            Former Member
            • Jul 2014
            • 1426

            Welcome aboard Neal


            • Danjohnston949
              Former Member
              • Dec 2014
              • 4418
              • 1410 9th. St. N, Fargo ND

              Neal, Welcome to the Pit there is a lot to learn to learn here especially from your welcoming committee above and the others you haven't had time to meet! I am glad you didn't add politician to your CV. I love Boston, especially the wharf area Down Town. Dan


              • smarkley
                smarkley commented
                Editing a comment
                I always figured that when I retire, I will become a Walmart Greeter when I am bored... I am just practicing up... hahahaha!
            • dereklhall
              Charter Member
              • Jun 2015
              • 40
              • Mississippi

              Tell us more about this Argentinian grill in your outdoor kitchen.


              • mackdaddy
                mackdaddy commented
                Editing a comment
                Yea, that sounds interesting. Would like to see a pic or 2 or 3.

              • ilcal
                ilcal commented
                Editing a comment
                i hope the picture came out.

                basically, the idea of argentine grilling is quite similar to barbecue-low and slow cooking-but on an open grill and with wood fuel that has been burned down to coals, although you could use charcoal or a combination. there is no water in the system, and you can rotisserie larger cuts over the burning coals.

                the basket shaped metal device in the back of the grill is called a brasero. it is separate and is used to burn additional wood down to coals during the cook so that there is a constant source of ready fuel while grilling. the barsero has four legs that are about 4 inches, so that the spent coals drop. a small rake is used to drag the coals to the grill from under the brasero after the coals have fallen.

                heat is controlled by raising and lowering the grilling surface which is attached by cables to a metal rod. the cables are rolled up or down (thus raising or lowering the
                grill) by turninging the wheel that is attached to the metal rod.

                the grill grate is made up of V shaped stainless steel slats/rods. they are angled down (toward the front) a few degrees so that the fat from the meat is collected in a tray and does not drip into the flame- flare ups and flame are a big no no in argentine grilling.

                while you can of course use whatever rubs and sauces you like, the argentines use nothing but salt and beef is the meat of choice-overwnelmingly.

                in a nutshell, argentines grill low and slow for everything cut of meat/beef. no high temperature charring. steaks, or whatever they are grilling, come out moderately caramelize never charred, extremely tender and very juicy.

                i was skeptical when i first saw and tried it. i was surprised at how delicious
                the steaks were. it's a lot more work particularly if using wood, but in my view, really incomparable.

                there a a few companies in the states that make them. just google argentine grills. some even have a smoker hood.

              • ilcal
                ilcal commented
                Editing a comment
                don't know why, but i can't seem to post the picture. i'd be glad to email it for posting if you would like
            • ilcal
              Club Member
              • Aug 2015
              • 2



              • Huskee
                • May 2014
                • 15577
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Masterbuilt Gravity 560
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber 26" Original Kettle Premium (light blue)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke X4 by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                ​Welcome to The Pit ilcal /Neal from Boston! We love warped senses of humor around these parts... at least I do. Your opening comment made me chuckle. "just kidding- I'm from a suburb of Boston." Have any good lawyer jokes to add to our Jokes! thread? Nice grill! Be sure to add that beast to your signature.

                Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

                Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                Hope to hear & see more from you!




                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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