Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Anyone can plan a Meat Up wherever they want to. Heck, PJ planned Louisiana from a couple hundred miles away. I’m in NE PA, but that’s a kind of lousy place for a BBQ themed get together. But there’s nothing keeping me from planning a Meat Up in Kansas City, aside from general slothfulness and that I don’t want to fly to KC. All I have to do is look at a map and make some calls to hotels.
If I were to plan a Meat Up, I’d do Virginia. It’s drivable for me, and close to a lot of other East Coast folks, and from what I hear, there’s lots of good Q. The downside is that I don’t know anything about where all that Q is.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
(Far)north Houston would be nice. My old stomping grounds. PJ is correct that traffic in that area shouldn't be a factor as long as you take care to avoid I-45.
One of these days I will make it to a meet up. I did eat at Tejas when I was visiting my daughter in Houston and it was phenomenal.
I’d love for one to be here in NW as was mentioned previously here but not sure food wise what we’d be going for as BBQ is mostly nonexistent except at people’s places.
Ok, I'll be a little obnoxious. Does it have to be Texas, and have to be BBQ? Spending 12 hours + driving, or airports/planes to eat brisket for 3-4 days is great, but twice a year? The Texans can drive few hours, the rest have to juggle to get there. There is a lot of great food out here, why not venture out? Sure, Cajun good, but done. What about Philly cheesesteak challenge, or Cubanos in Tampa. Key West seafood, sausages, cheeses, PNW seafood, New Mexican? KC BBQ if you need it, NC also. Maryland crabs?
That said, I believe I suggested parlaying with Spring Training (not this thread though)…. But didn’t push it because I thought it would be more expensive because it’s spring training….. ⚾️💕
We don't have to wait wand do them every 6 months, either. If people want to get together in May or something, even if folks (other folks, some of the same folks, whatever) got together in April in TX, FL has enough of a draw that some folks might want to do it. We can fly to Tampa pretty direct, as well.
I would love it, and pairing with spring training makes lot of sense. I have never stayed anywhere during that time, because I am home. I have 3 queen beds, a pull out queen in the LR, and two 90" sofas in den. So, that's a start. Gives me time to think and look around, spring training and Cubanos, beach seafood at Crabby's or Frenchies, hmmmm.
I agree with the sentiment that a Meat Up can be held anywhere, but they need to have leadership to do the research and rally a group together. I think it was Uncle Bob who posted that not everyone who was interested will attend. And, some who booked rooms had to cancel because life got in the way. While there have been others who have made contributions and still continue to over the years, I think it would be fair to say that Panhead John has been, if not the primary organizer every year, a major organizer year after year. There have been too many other contributors for me to try to list at the risk of leaving someone out. I think it would be unrealistic for him to fulfill that role in places more than a six hour drive from Houston where he lives. There are others in the Pit who live much closer to the alternative locations some are suggesting.
I am always delighted to hear about Meat Ups in other regions and cheer those Meat Ups on. I would have loved to attended the one in North Carolina, but life got in the way. I rejoiced to hear about the one in the Chicago area that I believe was at J-Melt ‘s house with everyone cooking something. There have been other smaller one time gatherings around the country, but in all cases there has been an initiator.
The Texas Meat Up had a unique birth that helped fuel its twice a year Meat Ups. As odd as it may sound it was being born in 2021 in the midst of the pandemic that helped solidify a core group to continue Meat UPs. There was a guy from California planning a two week tour of Texas BBQ and Panhead John came up with idea to have a Meat Up and meet him at Snow’s BBQ. Thus the Texas Meat Up was born. There have always been a core group of participants year after year and most of them have in one way or another carried the ball. I wonder if the Texas Meat Up’s longevity and frequency is the result of its unique birth. We have always marveled that folks from the east and west coast and the Midwest would travel too a Texas Meat Up and are always glad you came. Nevertheless less a group from any region willing to provide the leadership and put in the work can make a Meat Up happen. And, when it does some of us will be there as long as life and budgets don’t get in the way. Quite honestly regional BBQ has always fascinated me and I could be tempted by a Meat Up in Kentucky mutton country.
Keep us up to date with whatever Meet Ups you plan. It would be great to get to know you.
A Meat Up is like a wheelbarrow, it don't move if ya don't push it. Whomever thinks one in other locations are a grand idea (and it is), reach down and grab the handles.............
Yes! I have been to one in San Marcus and the one at my house! Both were amazing! I would love to see others do any style of Meatup! Maybe I can convince my wife to let me how another one next year, or we can get another Midwestern Pit member to host!
Just organize one and they will come. We can't attend all of them as they will be a major drive or fly in, but it would be fun. MBMorgan and I need to check out the Denver BBQ scene, lots of new places opening up with influences from all over the country. Don't know if it would work but worth a try. Nice for everybody to have an option to attend one, tons of fun.
Also next one we attend we would come in early or stay later as the long trip and short MeatUp goes by too quickly. We wanted to go down town San Antonio, but we came through that way and the construction traffic was unbelievable. Would be nice to be a tourist in an area that we haven't been to.
I have been to San Marcos Meat Up twice and the Cajun food Meat Up in Lafayette and I enjoyed all three events. I still haven't tried all the food choices at either location and thus I would go back to either one. It does take local area knowledge and planning. These gatherings are a lot of fun and it's great to meet members of the Pit. I'm open to other ideas, food themes and locations in addition to the proposed April 2025 Texas Meat Up.
As a note, the Cajun Meat Up was not only great food but also included a tour of the Tabasco hot sauce plant and an airboat swamp tour. Both were great additions to trying food that I normally do not prepare myself. Again, the need for local area knowledge and planning.
Just to add a little bit to the conversation…All of us, including the Texans in the group, would love to see Meatups put together in other parts of the country! LA Pork Butt made some great points in his synopsis above. Anyone who wants to spend a little time and effort can put one together. When WayneT organized the North Carolina MeatUp, it was his first time doing one and he did a phenomenal job! As Sunny mentioned above, our first one here in Texas kind of came together by accident. Organizing the MeatUps here in Texas and Louisiana was mainly because this is my comfort zone. I had been to Lafayette many times in the 90’s and was familiar with the town and its excellent food. Living in Texas, we are lucky and blessed to have so many quality BBQ joints. Even though I hadn’t eaten at most the places we’ve been before, I’d heard enough buzz about them to know a MeatUp in the area should work. It ain’t rocket surgery. 🥸 If anyone, anywhere, wants to put one together and needs a little help, let me know and I’ll be happy to help! I enjoy the hell out of doing these things!
Almost forgot, and yes, it doesn’t have to be a BBQ MeatUp. We all get tired of BBQ sometimes, let’s face it. That’s why I wanted to do one in Lafayette, wanted to try some great Cajun food/seafood. Do a MeatUp based on what’s available in your area!
"Living in Texas, we are lucky and blessed to have so many quality BBQ joints." and thus you have hit the nail on the head on why a meetup in south Orange County, CA is like trying to arrange a pool party in the Sahara...
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree with Huskee that northerners should have more choices. Thus I propose a Meatup in Nunavut Canada. You haven’t really experienced tasty BBQ unless you have eaten from a blubber based menu. And when not eating you can enjoy causal walks through first rate scenery filled with friendly tamed wildlife.. 🙂
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Some of us are intruding upon a developing Texas/Louisiana tradition, which should continue unfettered.
But a Northwest fish-up, or whatever, interests me. I think it should be somewhere on the Pacific coast, Washington or Oregon. I suspect we would need a park or member's property to set up some grills which we would bring. With motels/rv parking in close proximity. Oysters, salmon, tuna + bbq meat. Even Rocky Mountain Oysters! There would likely be a lack of commercial establishments, which obviously facilitate Texas shenanigans.
Is there any one here fairly close to the coast who could suffer this infliction?
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Fried Lake Trout! Lots of good places to eat in Baltimore. Koco's Pub, Brewer's Art, Gil's Pizza, the Helmand, etc. My wife and I used to own a house on Woodlea Ave. in the greater Lauraville area (Walterson).
acorgihouse it's been a lot of years, but doesn't shrimp 'season' start in FL in like mid-June or something? Or that's when the 'good' shrimp start rolling in or something? I could be way off base.
However... something to think about... I love, absolutely LOVE ocean fishing. Not sure if anyone who might be considering attending a FL Meat Up might be interesting in group chartering a boat or something for some fishing fun - although I'm not too interested in eating what we catch, others might be. I don't generally care for fish, but I might be up for trying some if we catch something good. Mahi or something, I dunno. Can't say as I've ever had mahi/dolphin or redfish or something, but I wouldn't be opposed to trying again. If we do it in FL I MIGHT be able to convince The Wife to come with me, depending on what finances and time off might look like. Although now that she's teaching, school schedule would definitely affect that. Would be better for us in late May or into June, with that in the mix. I dunno if she would be 'able' to take off a few days actually during the school year, but mid-May through early August would definitely be better for her. Again, finances willing.
I might still also be able to make an April date in central/south Texas (without The Wife) and potentially still be able to do FL a month or two later.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Just a suggestion, folks: In order that this thread remains focussed on PJ's valient attempt to put together the next Texas (or just next door in Louisiana) Meatup, how about starting new ones for your own "Fishups", or whatever, Meatup ideas.
That's what captainlee and I will be doing if we decide to get really serious about a Colorado Meatup. Please do the same ...
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