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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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

slow n sear

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.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

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. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard 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

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

And we have some progress!!

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  • Backroadmeats
    Club Member
    • Dec 2018
    • 359
    • Central mn

    Top | #16
    Well it isn't much.. I was hoping for walls today but I the lumber was delivered so hopefully walls tomorrow. Click image for larger version

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      No worries, walls happen fast!!! I've built scores upon scores of thousands of em, literally all over this Earth.
  • mountainsmoker
    Club Member
    • Jun 2019
    • 1312
    • Bryson City, NC

    Top | #17
    What are you making your walls of once the studs are up. You will have to be washing the slaughter area down with cleaning fluids. Having butchered animals for 8 years it is amazing where the blood can end up. For the walls use concrete board and then smooth it over with smooth cement at least 1/2 thick so it will not crack. Accidents do happen. That way you can also scrub the walls down.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Backroadmeats FRP=FIbre Reinforced Plastic...
      Quite often used in Commercial Food Processin Plants, an even Biological, or Pharmaceutical Clean Rooms, where I work, because of its various qualities, especially that of bein able to withstand repetitive cleanin/sanitizin, with whatever harsh chemicals that th environment it's installed in, an substances it's exposed to dictate/mandate.
      Last edited by Mr. Bones; September 23rd, 2019, 03:26 PM.

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Mr. Bones. I believe that may be the fancy name for what I call dairyboard.

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Mr. Bones. Yup looked it up I am using frp ..it is referred to as dairy board up here because all the milkhouses where the milk bulk tanks at the dairy farms wall were lined with the stuff.. never knew what it was actually called..huh??
  • RonB
    Club Member
    • Apr 2016
    • 10882
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #18
    Congrats on following your dream.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 4211
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
        2 Grill Grate Griddles
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

        Fireboard Extreme BBQ Thermometer Package
        Fireboard Competition Probes 1" (two) and two more Ambient Probes
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732
        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      Top | #19
      Originally posted by mountainsmoker View Post
      What are you making your walls of once the studs are up. You will have to be washing the slaughter area down with cleaning fluids. Having butchered animals for 8 years it is amazing where the blood can end up. For the walls use concrete board and then smooth it over with smooth cement at least 1/2 thick so it will not crack. Accidents do happen. That way you can also scrub the walls down.
      This is a fascinating topic, Backroadmeats . Thanks for continuing to post the photos.

      Given mountainsmoker 's comments, it will be interesting to see how the construction is adapted to perfectly suit a butchery operation.

      Thanks for bringing us all along as you build your dream business.

      Kathryn

      Comment


      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        This has been one heck of a project.. I have had a conditional use permit to have a meat locker for over three years. Had to have the sewer drawn three times to satisfy county.. the the department of health screwed around I was singled out by the department of ag to apply for a grant only to be turned down.. this singled out to apply for another one which I at least got. Man this has tested my very limited patience.. but we are getting close..
    • Backroadmeats
      Club Member
      • Dec 2018
      • 359
      • Central mn

      Top | #20
      And the walls are going up!!! Finally!! Click image for larger version

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      • mountainsmoker
        mountainsmoker commented
        Editing a comment
        Hip-Hip-Hooray. Love watching your progress. Can't wait for first cuts.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Holy Cow, whaddya at, 16' on those walls???

        That's a 12' ladder...

        Lookin good, this is a much more excitin part of th build, fer a Customer, than jus th slab, in my considered experience...Wall Day is a huge phreakin Milestone!!!!

      • Backroadmeats
        Backroadmeats commented
        Editing a comment
        Mr. Bones yup 16 ft siedwalls in the back..holsteins are really tall hanging by their back legs. If ya know what I mean
    • Deeremaxx
      Club Member
      • Aug 2019
      • 8
      • indianapolis

      Top | #21
      Good luck!!!! Post pic's along the construction.

      Comment

      • Backroadmeats
        Club Member
        • Dec 2018
        • 359
        • Central mn

        Top | #22
        Click image for larger version

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        • holehogg
          holehogg commented
          Editing a comment
          Very nice. I can only imagine your sense of achievement and excitement as things progress.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Ah, I see; it steps down on this end...still tall, which is good!!!
      • Backroadmeats
        Club Member
        • Dec 2018
        • 359
        • Central mn

        Top | #23
        This as far as they got today.. Click image for larger version

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        • Ahumadora
          Ahumadora commented
          Editing a comment
          Your lucky it is not in Argentina. The workers would be burnng your wood cooking up some chorizos on a make shift parrilla and no work getting done as usual....

        • Steve B
          Steve B commented
          Editing a comment
          Dang. Those guys are ripping. 👍👍
          Ahumadora hahahahaha

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lol Ahumadora!
          Ain't hankerin fer me no Pine, or Douglas Fir smoked chorizo, today, or any other lol!
      • troymeister
        Charter Member
        • Aug 2014
        • 1064
        • Forest Park Il
        • Weber 26

          Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

          Weber Genesis Gold Gasser

          2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

          Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

          Good Cabernet, Merlot, Zin

          Shock Top, Blue moon

          Good Churchill Connecticut Cigars

          I love cooking with wine. Sometimes I put it in my food.

        Top | #24
        Oh my...Very cool... My wife and I used to own a country house in NW Illinois....We bought most of our meat from a similar type small plant...We loved it...sometimes we'll make the 2 hour 10 minute drive to visit friends and of course pick up some freshly butchered meat.

        Comment

        • radshop
          Charter Member
          • Mar 2015
          • 335
          • Orange County CA
          • Lone Star Grillz 20x36 offset
            Weber 26" kettle
            PK Classic
            Weber Genesis gas grill
            Lodge Sportsman Grill
            Weber Smokey Joe Silver
            Smoke Hollow 44 gas smoker
            Cheapo Brinkmann charcoal smoker with DIY propane conversion

          Top | #25
          Any faint hope I had of catching up to your sausage-making game is gone bye-bye with an operation like this! Congrats and keep us posted.

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            If ya want to make sausage deer season starts the first weekend in November.. come on up you can make all the sausage you want.. bring warm clothes though..it might be a touch colder than you are used too.
        • RustyHaines
          Club Member
          • Sep 2017
          • 531
          • Madison, WI

          Top | #26
          Thanks for sharing Backroadmeats Please keep us posted on the progress.

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            I will.. framers will be back Monday to set the trusses and sheet the roof and walls.. Tuesday the tin goes on.. problem is we have had six inches of rain the last week and a half.. I may have to pull/ push the forklift around to get the trusses set!! Could get interesting 😁😁
        • Backroadmeats
          Club Member
          • Dec 2018
          • 359
          • Central mn

          Top | #27
          The framers are back and hard at it today.. setting roof trusses after lunch. Click image for larger version

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          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            holehogg. There is 5 guys.. they figure they will be done tomorrow.. so three days from start to finish. They will put the doors and windows in and tin it tomorrow.. this isn't their first rodeo.

          • holehogg
            holehogg commented
            Editing a comment
            Awsome work ethics

          • RonB
            RonB commented
            Editing a comment
            Aw man - ya shoulda used pink butcher paper...
        • Dan Deter
          Club Member
          • Jun 2018
          • 233
          • Raleigh, NC
          • Weber Summit S-670
            Thermapen Mk 4

          Top | #28
          It always amazes me how fast a good crew can move...

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            Amazing isn't it!?
        • mountainsmoker
          Club Member
          • Jun 2019
          • 1312
          • Bryson City, NC

          Top | #29
          They are moving fast Backroadmeats I guess they need to as winter is just around the corner for you.

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            mountainsmoker I am not as concerned about winter but missing deer hunting season would be hit to getting this thing up and running

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            That would be bad for you, bummer.

          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            I should make it..I hope😄😄
        • Backroadmeats
          Club Member
          • Dec 2018
          • 359
          • Central mn

          Top | #30
          Well being stuck in the mud for a couple hours set them back a little bit but here is what they got done today. Click image for larger version

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          • holehogg
            holehogg commented
            Editing a comment
            I can sense the excitement in the air.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Cool Beans, Amigo!
            Trusses sure make life easier, an framin faster; it'd been nice if I'd encountered em, many years earlier in my life...

        Announcement

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        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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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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