This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

First post

  • Filter
  • Time
  • Show
Clear All
new posts
  • bennyo
    Former Member
    • Oct 2014
    • 8
    • Australia

    First post

    Hi everybody
    My name is Ben, from Australia. I came across amazingribs.com earlier this year when my wife brought home some pork spare ribs from the butcher, and I googled what to do with them. I ended up doing them coated in Memphis Dust, indirect on my gas grill. They were delicious. This chance encounter kindled a beautiful relationship.

    After reading more, I realised that I needed to try out cooking with charcoal. My previous experience with the black stuff was limited to a few burnt sausages at my inlaws place many moons ago. I told my brother about my aspirations, and he gifted me an old Weber 22.5" kettle, in great condition, that he had found by the side of the road years earlier.

    Following Meathead's advice I ordered the Pro BBQ kit from Thermoworks. While I waited for it to arrive I gave my new Q a good cleanup, and not being able to help myself, cooked up some very large T-bones ala Better than Steakhouse Steaks. I was only guessing at the temperature, but they turned out to be sensational. We were hooked.

    Since then I have done the steaks a number of times, loin chops in sheep dip a few times, lamb lollipops a couple of times, a shoulder of lamb, pork ribs about half a dozen times, and my hands-down favourite; two senstational pork butts. Along the way we have also fallen in love with the sides like KC BBQ sauce, the beans, the slaw, the cornbread, the crack & cheese. It's all magnificent. I have followed more advice and gotten myself a Smokenator and Hovergrill, which I couldn't do without.

    I really do have Meathead to thank for my newfound passion. I have always enjoyed cooking, but this is on another level. I look forward to learning more and seeing how everyone else does it, and I'll share my own photos and experiences along the way.


    Here's a pork butt smoking away last weekend
    Click image for larger version

Name:	image_2886.jpg
Views:	37
Size:	68.4 KB
ID:	26135

    Some ribs with crack & cheese in the background
    Click image for larger version

Name:	image_2887.jpg
Views:	36
Size:	87.6 KB
ID:	26136

    Those same ribs hitting the hovergrill
    Click image for larger version

Name:	image_2888.jpg
Views:	36
Size:	72.4 KB
ID:	26137

    Loin chops in sheep dip for Australia Day
    Click image for larger version

Name:	image_2889.jpg
Views:	33
Size:	74.9 KB
ID:	26138
    Last edited by bennyo; October 14, 2014, 09:07 PM.
  • Huskee
    • May 2014
    • 15541
    • 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 Ben! Greetings from the other side of the world. Great job with your pictures by the way. This is a great intro post, so thank you.

    When you get a minute, check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here- but it seems you already know this.

    We look forward to hearing more from you! Enjoy!


    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4519
      • Stockholm, Sweden

      Hi Ben, and welcome to the forum!


      • David Parrish
        David Parrish commented
        Editing a comment
        You must be back home. I'm in Italy. We might be in the same time zone!

      • Henrik
        Henrik commented
        Editing a comment
        Yes I am. Italy, great country to be in! Northern part, our southern? I'm guessing northern part, their cuisine is more meat focused ;-)

        Yes, we're in the exact same time zone, so good morning!
    • Jon Solberg
      Former Member
      • Jul 2014
      • 4729

      Hey Ben, welcome!




      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
      Meat-Up in Memphis