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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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Thanks from folsom Louisiana

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  • hunterlewis
    hunterlewis
    Former Member
    • Oct 2015
    • 4
    • folsom louisiana
    #1

    Thanks from folsom Louisiana

    Brand new to Smoking. Live on wild game. currently, wild pigs. Feeding three growing boys so planning on smoking quarters or at least large roasts if I can. Any and all help would be appreciated.
    Hunter
    Tags: None
  • Jerod Broussard
    Jerod Broussard
    Moderator
    • Jun 2014
    • 9941
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets
    #2
    Them wild things are pretty lean. Reminds me almost of deer meat. Have plenty juice on hand or BBQ sauce on hand. Dry brine, go with a Memphis Dust rub. Smoke away.

    I'm from southwest Louisiana. You almost in Mississippi.

    Comment

    • Danjohnston949
      Danjohnston949
      Former Member
      • Dec 2014
      • 4418
      • 1410 9th. St. N, Fargo ND
      #3
      hunterlewis, Welcome To The Pit! Pay careful attention to what Jerod tells you! You can make book on it. I don't believe you will intentionally get any bad advice or opinions on this site! Dan

      Comment

      • Jon Solberg
        Jon Solberg
        Former Member
        • Jul 2014
        • 4819
        #4
        Welcome aboard Lewis!

        Comment

        • LA Pork Butt
          LA Pork Butt
          Charter Member
          • Dec 2014
          • 5587
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
          #5
          Welcome to the pit! You are talking about smoking bigger pieces of meat than I do, but if you are talking front shoulder or picnic I might be able to help. I don't have experience with wild game, but I suspect it would be leaner than store bought. What will you be smoking on? I assume you want to hot smoke it and not cold smoke for preservation. Correct? I can't help with the cold smoke.

          Comment

          • DWCowles
            DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
            #6
            Welcome hunterlewis

            Comment

            • PaulstheRibList
              PaulstheRibList
              Founding Member
              • Jul 2014
              • 1585
              • Lake Charles, LA
              • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                1.) A pair of Weber Smokey Mountain 22.5's
                2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                7.) 22" Weber Kettle with Slow-N-Sear
                8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                9.) BarbecueFiretruck...under development
                10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                I'm loving using BBQ to make friends and build connections.
                I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
              #7
              hunterlewis Welcome from Lake Charles!

              Comment

              • Huskee
                Huskee
                Administrator
                • May 2014
                • 15426
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)
                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well
                  Accessories
                  • 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
                  Beverages
                  • 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)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
                #8
                Welcome to The Pit hunterlewis! I don't do much by way of roasts, mostly ribs and shoulders. Glad to have you here.

                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!

                Comment

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                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
                See less

                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 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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                Meat-Up in Memphis

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