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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.
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Greetings from MA

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  • Tmorrison80
    Club Member
    • Oct 2020
    • 42

    Greetings from MA

    This is my initial post. I am fairly new to smoking meat, and really enjoying learning all the different techniques out there. I live in Massachusett near Leominster. I have a RecTeq 590 Stampede pellet smoker that my wonderful wife got for me in May of 2019. Since then I have been slightly obsessed with learning to produce tasty smoked meats. I have done ribs (both beef and pork), Boston butts, pork belly, chicken wings, brisket, many steaks, tenderloins (both pork and beef), chickens and turkey last year for Thanksgiving.

    My favorite cook so far was for a party we had back in May of this year. I did a brisket that I separated the point (made burnt ends) and flat prior to smoking them, a Boston butt, chicken breasts, chicken wings, smoked mac-n-cheese, smoked beans, corn on the cob, and a few portabella mushroom caps. Timing of everything was a challenge but that is part of what made it so fun.

    I am still learning how to be patient when it comes to the end of each cook. Brisket has been my biggest challenge to get consistently right. I recently learned how the quality of meat can drastically improve the finished product and allow for some mistakes. My favorite butcher is about 30 minutes away in Lowell, MA. It is called Alpine Butcher. Going there instead of the local grocery store has been a huge improvement in my finished products. The first few briskets I have done were cheap ones from Walmart. The first one came out great, but the next two were absolute fails. The bottom of the flat was like leather on one, and so I put the point towards the hot side for the next one. That one ruined the point. I recently started wrapping in butcher paper and with going to Alpine instead of Walmart for brisket has helped. The last few briskets have been much better. I still need to improve. When the brisket shreds does that mean it is over down, or just a crappy knife?

    I am excited to dive into this site more and learn everything I can from others.
  • RichieB
    Club Member
    • Apr 2018
    • 1769
    • Western Mass

    #2
    Welcome from Western Massachustts. You might want to try Market Basket in Athol. It's about 40 minute drive for me but worth it IMO.

    Comment


    • Tmorrison80
      Tmorrison80 commented
      Editing a comment
      Hi RichieB. I've been to Market Basket in Hudson and Leominster. Is it different in Athol? The one in Hudson has the butch counter, but they have not had brisket since March that I know of.

    • RichieB
      RichieB commented
      Editing a comment
      I can't speak for the 2 you mentioned. They do have a butcher in Athol and you can get meats cut your way. I have not been there since the virus started back in March. Not sure what their protocols are. Only food stores I've been to are Whole Foods and Trader Joes. W.F. has a nice selection and butcher too. They have dry aged meats . All of there meat are a bit pricey and the D.A. is even more pricey.
      PS: When I first moved to Mass in 73' I lived in Leominster for about 3 years.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6326
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #3
    Welcome to the Pit!

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10019
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #4
      Howdy from Kansas Territory, Welcome to Th Pit!

      Lookin forward to learnin along with, an from ya!

      Comment

      • tiewunon
        Club Member
        • May 2020
        • 522
        • Virginia Beach, Va

        #5
        Welcome aboard from Va Beach.

        Comment

        • Mt Smoker
          Club Member
          • Jul 2019
          • 65
          • Libby Montana

          #6
          Welcome from Northwest Montana!

          Comment

          • Texas Larry
            Club Member
            • May 2017
            • 1747
            • Wilson County, TX
            • Kamado Joe Big Joe 2
              Weber 22” Premium/SNS
              Weber Jumbo Joe/SNS
              JoeTisserie
              Thermoworks Smoke
              Thermoworks 2K Thermocouple
              Thermapen
              Thermapop
              Thermoworks Dash
              Too many gadgets, accessories, and tools
              Favorite beer: Alaskan Amber

            #7
            Howdy from south Texas!

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5658
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #8
              Welcome to the Pit from Dallas, and welcome to plenty of brisket advice!

              Comment

              • ofelles
                Club Member
                • Jun 2018
                • 2576
                • Brentwood CA


                #9
                Welcome from the California Delta. With cooking it's quality in=quality out. IMHO Especially with brisket.

                Comment

                • Donw
                  Club Member
                  • Jul 2017
                  • 3496

                  #10
                  Welcome from Maryland

                  Comment

                  • RonB
                    Club Member
                    • Apr 2016
                    • 13526
                    • Near Richmond VA
                    • Weber Performer Deluxe
                      SNS
                      Pizza insert
                      Rotisserie
                      Smokenator 1000
                      Cookshack Smokette Elite
                      2 Thermapens
                      Chefalarm
                      Dot
                      lots of probes.
                      CyberQ

                    #11
                    Welcome to The Pit.

                    Comment

                    • MBMorgan
                      Club Member
                      • Sep 2015
                      • 6520
                      • Colorado
                      • > Weber Genesis EP-330
                        > Grilla Grills Original Grilla (OG) pellet smoker
                        > Pit Barrel Cooker (gone to a new home)
                        > WeberQ 2000 (on "loan" to a relative)
                        > Old Smokey Electric (for chickens mostly - when it's too nasty out
                        to fiddle with a more capable cooker)
                        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                        > Thermoworks Smoke
                        > 3 Thermoworks Chef Alarms
                        > Thermoworks Thermapen
                        > Thermoworks IR-GUN-S
                        > Anova sous vide circulator
                        > Searzall torch
                        > BBQ Guru Rib Ring

                      #12
                      Welcome from Colorado ...

                      Comment

                      • bbqLuv
                        Club Member
                        • Jan 2020
                        • 1481
                        • Milwaukie, OR

                        #13
                        Hello from NW Oregon

                        Comment

                        • Skip
                          Founding Member
                          • Jul 2014
                          • 3706
                          • Blue Earth, Minnesota
                          • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                          #14
                          Welcome from Minnesota.

                          Comment

                          • hoovarmin
                            Founding Member
                            • Jul 2014
                            • 1092
                            • Neptune Beach, FL
                            • Weber Performer 22
                              SNS
                              Joule
                              Thermoworks Smoke
                              Thermoworks Thermapen
                              Kingsford Blue Bag

                            #15
                            Welcome from NE Florida!

                            Comment

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                            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.
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