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Meat-Up in Memphis 2021

Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
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New Member - What's your Go To Cook that wins 'em over every time?

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  • RonB
    Club Member
    • Apr 2016
    • 13329
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    It's hard to say for me 'cause friends love whatever I cook. However, the prime rib I smoked in June was a big hit, and the fried rice I make with chicken, shrimp, and bacon always disappears at the family reunion every year.


    • ajgrills
      ajgrills commented
      Editing a comment
      Thanks, Ron. Can you share a recipe on the fried rice? Would love to try.

    • RonB
      RonB commented
      Editing a comment
      ajgrills - I am making a new post with the recipe so it doesn't get lost.
  • willxfmr
    Club Member
    • Apr 2017
    • 415
    • Fondy

    Welcome from Wisconsin!
    Best hot and fast cook is spatchcock chicken.
    Low and slow is babybacks.
    Best week night, dinner is beer soaked brats smoked then seared.


    • Steve R.
      Club Member
      • Jul 2016
      • 2464
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

      Easy. Texas-style brisket, no question.


      • ajgrills
        ajgrills commented
        Editing a comment
        Thanks, Steve? You do the butcher paper wrap?

      • Steve R.
        Steve R. commented
        Editing a comment
        Usually butcher paper. But the one I did last weekend got wrapped in foil, a little later in the process when the bark was well established, in order to retain some of the jus that would otherwise get soaked into the paper. Really good bark will hold up to the steaming/braising effect of the foil.
    • DesertRaider
      Club Member
      • Apr 2019
      • 90
      • Dayton, NV

      Welcome from N. Nevada. My go to is tri-tip and pork ribs. Working on getting better with chicken and turkey breast, then beef ribs, then everything else. Makes me think there's not enough days in the year to get it all right. I'll just have to keep trying.


      • holehogg
        Club Member
        • Nov 2017
        • 2533
        • Port Elizabeth, South Africa

        Greetings from South Africa.
        Pork belly burnt ends is a crowd pleaser.
        Vortex chicken wings also win.


        • ajgrills
          ajgrills commented
          Editing a comment
          Thanks, Hogg. Please share your burnt ends method/recipe. I really want to try this.
      • DavidNorcross
        Club Member
        • Nov 2017
        • 2032
        • Virginia
        • SNS Kamado
          Weber Summit S-670
          Camp Chef FTG 600
          Camp Chef Escape

          Old Hickory Knives
          More Cast Iron than I care to admit

        Welcome from Virginia. My go to is a steak , every time.


        • ajgrills
          ajgrills commented
          Editing a comment
          Thanks, Sir. You reverse searing or going straight on hot grill? What's your cut?

        • DavidNorcross
          DavidNorcross commented
          Editing a comment
          I always reverse sear. I prefer a strip steak and that is my go to. But do enjoy ribeyes from time to time.
      • GolfGeezer
        Club Member
        • May 2019
        • 251
        • San Clemente, CA
        • Sam

          MAK 2 Star
          Hestan Aspire 36" Grill
          Blackstone 22" Griddle

        Welcome from SoCal! As you are new to pellet smoking, I'd go with a pork butt. Many recipes on the site for this. Pulled pork is very forgiving and always a crowd pleaser.


        • Dewesq55
          Founding Member
          • Jul 2014
          • 2100
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

            Charcoal Grill:
            Weber Smokey Joe Charcoal Grill 14"

            Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
            Fireboard 1st Generation
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer with 6 probes

            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          For me, the go to is SLC Ribs hands down, followed by pulled pork and Pollo a la Brasa (Peruvian style rotisserie chicken.)


          • glitchy
            Club Member
            • Jul 2019
            • 895
            • Central IA
            • MAK 2 Star General
              Weber Summit Charcoal Grill
              w/ Big Joetisserie, SnS LP, and Vortex
              Weber Q1000
              Fireboard 2 Drive
              Anova Precision Sous Vide
              All the (pellet) grills I’ve loved before:
              Traeger Junior Elite^
              GMG DB
              Traeger Texas Elite
              Memphis Pro§
              Traeger Pro 575
              CampChef SmokePro STX (ugly grills need love too)
              Weber SmokeFire EX4§
              Traeger Select
              CampChef Woodwind WiFi w/SearBox^
              Weber SmokeFire EX4§

              ^ = Favorites
              § = Love/Hate Relationships

            So many good suggestions. Most of the people I entertain only ever eat restaurant BBQ or 'BBQ' meats that have been cooked in the oven, crock pot, etc. so they are wow'd at everything. I've probably gotten some of my compliments for simple pulled pork. I don't inject or do anything special, just a good rub and cooked well.

            Chuck roast is one of my favorites. Try wrapping in butcher paper after 3-4 hours. Tri-tip is something not too many people around here have had, so it's a good one. Lots of people seem to eat a lot of crock pot ribs, so properly smoked ribs can win over a crowd.

            Most important is get a good thermometer and cook it well. I would also say try CookinPellets on your RecTec. To me, they seem to give more smoke flavor and burn cleaner than the other brands I've tried.
            Last edited by glitchy; October 25, 2019, 08:57 AM.


            • ajgrills
              ajgrills commented
              Editing a comment
              Thanks for the tips. Definitely trying a Chuck roast soon. Do to shred it?

            • glitchy
              glitchy commented
              Editing a comment
              I usually eat it like a neanderthal...it doesn’t shred as easy as pork, so I cut or tear off a hunk of it and ‘shred’ it with my fingers as I eat it. I did shred one in the kitchen aid once, that worked OK. You can google that topic for more info.

            • jfmorris
              jfmorris commented
              Editing a comment
              ajgrills if you follow the recipes on AR for pulled chuck, they have you wrap it in foil around 160F, and it shreds easily.
          • Porkies
            Club Member
            • Nov 2016
            • 227
            • Masterbuilt 20070910 Electric Digital Smoker
              Weber Smokey Mountain Cooker 22"

              ThermoWorks Smoke thermometer

            Welcome to TN. I am a beginner, so I don't have a 'make 'em go MMmmm' yet.


            • scottingaround
              Club Member
              • Sep 2019
              • 24
              • Fontana, California

              Welcome from Southern California. My repeated successes are whole chicken and spare ribs. Why is it that every time I log in to the Pit, I get hungry?


              • ajgrills
                ajgrills commented
                Editing a comment
                What's your chicken method? Spatchcock, beer can, etc? Thanks for the welcome.
            • texastweeter
              Club Member
              • Jul 2017
              • 2938
              • Republic of Texas

              beef ribs, cowboy beans, jalapeno cracklin cornbread. Fwiw, my wife is in her 20's, got her through her belly! The ultimate win!


              • ajgrills
                ajgrills commented
                Editing a comment
                Lol. Thanks! I wanna try beef ribs. What cut do you prefer?

              • texastweeter
                texastweeter commented
                Editing a comment
                beef chuck ribs
            • CaptainMike
              Club Member
              • Nov 2015
              • 2600
              • The Great State of Jefferson
              • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                Old school big'ol Traeger w/Pro controller (Big Tex)
                2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                20 x 30 Santa Maria grill (Maria, duh)
                Bradley cabinet smoker (Pepper Gomez)
                36" Blackstone griddle (The Black Beauty)
                Thermoworks Smoke and Thermapen.

              Howdy from the Great State of Jefferson! My winners are brisket, sous vide or smash burgers, and picanha (top sirloin cap). Done a million, maybe a bit less, tri tips, but everyone does TT's hereabouts.


              • Mosca
                Charter Member
                • Oct 2014
                • 3716
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                Out of everything, beef short ribs in the instant Pot.

                Outdoors, it’s either ribs or smash burgers. I’ve had people tell me that they’re the best they ever had for both cooks.


                • ajgrills
                  ajgrills commented
                  Editing a comment
                  Yeah, we've got ditch oven short ribs over polenta that never miss. Hard to beat. Thanks for your response.
              • Spinaker
                • Nov 2014
                • 10889
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)

                  Big Green Egg (Large) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)

                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60

                  Buck 119 Special
                  Cuda 7' Fillet Knife

                  Dexter 12" Brisket Sword
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                Brisket, Ribs and Pork Belly Burnt Ends always seems to work.

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                We look forward to hearing from you! Thank you for your support, we really appreciate it!





                Meat-Up in Memphis 2021

                Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Meat-Up in Memphis


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