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Meat-Up in Memphis 2021

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Greetings From The Motor City

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  • jharner
    replied
    Welcome to the pit. Enjoy the Wikipedia of BBQ

    Leave a comment:


  • Stuey1515
    replied
    Welcome from Oz, I too have a $150 COS and after several years I am finally getting the right noises from the family when I cook. Planning on building a larger pit so I can do larger BBQ's, as @Mr. Bones replied to me once "it ain't so much the cooker, it's more the cook and what your cooking". Wise words indeed

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    Ahumadora, ya done seen my collection, some, an I done seened yer products...

    Work me out a trade deal, an I'll un-arse some cookers, Brother, lol!

    Don't ya likely need a Norteamericano Test Pilot?
    Last edited by Mr. Bones; August 8, 2020, 05:37 PM.

  • Ahumadora
    commented on 's reply
    Yo need to get into leasing some of your 50 smokers. I know you ain't going to sell em.

  • Ahumadora
    commented on 's reply
    Just use oak and call it good. I don't bother too much with different woods. Most can't tell a difference.

  • Mr. Bones
    commented on 's reply
    Warm Fuzzies. Thanks

  • Richard Chrz
    replied
    Welcome to the pit from LaCtosse Wi. Happy to read cancer was beat. Look forward to seeing your cooks. Like Mr. Bones said. Nothing wrong with your cooking, it’s the cook that builds and maintains a fire.
    Last edited by Richard Chrz; August 8, 2020, 02:29 PM.

    Leave a comment:


  • Huskee
    replied
    Welcome to the Pitmaster Club, from about 2hrs NW of you! Happy to have you here. I'd have to agree it doesn't matter what you're cooking on as long as you know how to work it and those you love are there with you.

    Since you’re new here, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

    Also, it's very important that you:
    1. Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then My Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
    2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as one of our 3 monthly “Great Giveaway” Sweepstakes winners, which is open to all USA members. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us!
    Hope to hear & see more from you!

    Leave a comment:


  • FireMan
    replied
    Nuthin wrong with a cheap whatever, it’s the cookie not the cooker. Some outstanding cooks ya got there.
    Grew up on the west side of D, was in St. Clair Shores before I moved to Cheeseland.

    Leave a comment:


  • Evil Swine BBQ
    replied
    I appreciate the kind words, it means a lot. My rubs are pretty much standard stuff like a typical BBQ rub that hits all the notes of salty, sweet and some heat on the backend. I also make a hotter version. I make a salt, pepper garlic with a few added extras for an all purpose rub and use that also as a base for my beef rub.

    As far as my BBQ sauces go, they are thicker than a vinegar based sauce, more along the lines of a Kansas city style sauce in terms of consistency. The stores are flooded with regional sauces Carolina, Kansas City, etc. What I do is a little different. Each of my sauces have a unique flavor profile. I pair up a different kind of chili pepper with a different type of alcohol. The sauces I currently make are:

    Whiskey Green Apple Jalapeño
    Spiced Rum Pineapple Habenero
    Moonshine Peach Poblano
    Bourbon Chipolte Bacon and Onion

    I have a couple other ideas in mind as well but right now I'm trying to figure out how to get the recipes I have to market. The thing is, I'm just a backyard cook, not a businessman. After researching how to get started bottling and selling my own sauce and talking to people, my head is spinning. I had no idea how many steps and how much money it would take to start a business.

    Leave a comment:


  • Mr. Bones
    replied
    They Obviously ain't nuthin looks wrong bout yer foods, Brother!

    Th Magick ain't in Th Cooker, amigo... It's in Th Cook...

    Worked my way through a whole lotta shite-boxes, over th decades, but if'n yer turnin out foods like them shown, it means ya've already mastered some of th most important things: Knowin yer cooker, an fire management...havin ya a gazillion dollar pit ain't no help, if ya don't know how to build, maintain, an run a good fire in it...

    Very Pleased to have ya here, amigo!

    We'd Love to hear more bout yer rubs, sauces, techniques, etc., if yer willin to share...it's what we all do here!

    Also, special since yer new; Never be afraid to ask a question...We all love to help an share with each other, an ain't nobody gonna yike at ya...

    Reckon I done already asked up alla th stoopid ones lol
    Last edited by Mr. Bones; August 8, 2020, 04:46 PM. Reason: s

    Leave a comment:


  • Evil Swine BBQ
    replied
    Originally posted by FireMan View Post
    Understand the spousal situation, I live with it daily. Good to see things are lookin up. I know you’ve got yer heart set on a really good stick burner, but have you considered going charcoal with a kettle. They’re cheap & ya can get by makin some pretty good Q whilst yer Savin fer the LSG. Welcome, eat good & have fun!
    BTW, where in Motown?
    God bless you and your family my friend. Stay strong and stay positive, I know it's easier said than done some days, just keep the faith and keep on fighting.

    I live in Sterling Heights, MI... About 40 minutes northeast of Detroit.

    Leave a comment:


  • Evil Swine BBQ
    replied
    Originally posted by Mr. Bones View Post
    Howdy from Kansas Territory, Welcome to Th Pit!
    Lookin forward to learnin along with, an from ya!

    What kinda offset are ya currently rollin?
    Mebbe we can share some tips a, experience that'll help ya endure, while ya wait fer an LSG...

    Congrats on yalls successful recovery from th cancer, an Many Thanks fer yer Service, Brother!






    Well, it's embarrassing to say after seeing some of the pits you guys here are working with. I have a cheap big box store Chargriller. Cost me maybe 150 bucks lol. It's a decent size for a backyard cooker being that I have a pretty small family.

    I made some modifications to try to improve my thermal mass, temperature control and to seal it up to keep the heat and smoke in.

    The first thing I did was reseal every seam with that red high heat sealant and installed a gasket around the cooking chamber so I don't lose heat or smoke out the cooking chamber except through the chimney. Then I lined the bottom of the cooking chamber with 6 firebrick to increase my thermal mass so when I have to open the lid to mop or probe, the pit will get up to temp faster. Next I made a two piece baffle/tuning plate out of a steel plate that I put a 45 degree bend on one side so I could butt it up to where the opening of the fire box and cooking chamber meet. I cut holes into the plate making them small near the fire box and increase in size farther inward. It helped maintain a much even temp throughout the cooking chamber but I still had a pretty decent variance in temp from one side to the other. So my solution was to fabricate a water pan out of steel plate. I gave one side a 45 degree angle to match the baffle so I could fit it right up against the wall where the cooking chamber and fire box meet. It works surprisingly better than I thought.

    But the cooker obviously has its flaws. The cooker and firebox metal are paper thin and I use a lot of wood because of it. I had a couple of old welding and moving blankets so I cut them to a size that I can drape over the cooking chamber and the top of the firebox. It helps somewhat with the fuel consumption but it's not an ideal scenario when I have to add a log, mop or probe. It can be a pain in the butt...but right now I'm doing the best I can with what I got. But hey, what can you expect from a $150 cooker right? I put about another $100 bucks into modifying it so for $250 I've produced some decent BBQ from it and my family doesn't seem to complain about the results so that's a win in my book. Here are some samples of what I've produced out of my modified cheap offset:
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    I'd also like to thank you all for the warm welcome and we'll wishes. I truly appreciate it from the bottom of my heart.

    Leave a comment:


  • klflowers
    replied
    Welcome from a native Detroiter living in TN

    Leave a comment:


  • Steve74
    replied
    Hello, from another Michigander!

    Leave a comment:

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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Meat-Up in Memphis

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If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

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The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

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The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

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The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

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Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

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GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

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Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

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kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

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Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
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