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New Member - What's your Go To Cook that wins 'em over every time?

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  • Clint C
    Clint C
    Club Member
    • Oct 2019
    • 4
    • South East U.S.
    #46
    I see a lot of praise for smoked chuck roasts in this thread. Thinking that will be my next cook.
    • 1 like

    Comment

    • tbob4
      #46.1
      tbob4 commented
      October 28, 2019, 05:30 PM
      Editing a comment
      Yeah. I keep going back to Huskee 's nacho photo and it drives me hungry. I usually do roasts in the winter. I think I shouldn't have that rule any longer.
    • Huskee
      #46.2
      Huskee commented
      October 28, 2019, 05:51 PM
      Editing a comment
      Welcome, Clint! We'd love to get a Introduce Yourself post from you too when you have the time.
  • binarypaladin
    binarypaladin
    Club Member
    • May 2017
    • 280
    • Weber Original Kettle Premium 22 (black)
      Weber Smokey Mountain 18
      Weber Jumbo Joe
      Adrenaline Barbecue Company Slow 'N Sear (original)
      Adrenaline Barbecue Company Charcoal Basket
      Adrenaline Barbecue Company Drip 'N Griddle Pan
      Cajun Bandit Smokey Mountain Upgrade Kit
      Gateway Drum Smoker Rib Hanger Kit
      Thermoworks Smoke
      Lavatools Javelin Pro Duo (red)
      Flame Boss 300
    #47
    Welcome! I’ve got two depending on time constraints:

    1. Reverse seared ribeyes using the SNS cold grate technique. They’re ridiculously easy and I usually get at least one, “These are the best steaks I have ever had.”

    2. Ribs using the Memphis rub and either KC classic or bourbon sauce. All pretty vanilla.

    Really though, smoked chickens (stupid easy), smoked steakhouse burgers (more involved than steaks), and pulled pork all get rave reviews—and not because I’m some guru either. I’m a pretty good backyard enthusiast.

    People love BBQ.

    Comment

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    Meat-Up in Memphis 2021

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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.

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    Meat-Up in Memphis

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