CANCELED! International Meat-Up in Memphis in June 2018

[Meathead]

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UPDATE: Unfortunately this event has been canceled, due to a list of reasons, schedules, etc. We are determined to make this a yearly event however. As we get more plans together, we will update you. Stay tuned.

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Previous post:

We are beginning early planning for our next big Meat-up and we are targeting Memphis in June 2018.

Tentative plans are THU 6/7 arrive and check in. FRI 6/8 & SAT 6/9 seminars, exhibits, parties. SUN 6/10 optional bus tour. Targeting Peabody Hotel which is 1 block from Beale St., with outdoor activities and exhibit area across the street at Autozone Park, home of the Memphis Redbirds AAA team. They said they will even try to schedule a game for one night!

The exhibit area will feature grills and accessories, trying hard to get things you cannot see at the local hardware stores.

We'd love to hear what seminars, demonstrations, presentations, events, and activities you'd like to see.

[RonB]

First seminar would be Jerod Broussard demoing how to mod a PBC.
YOU demoing anything. Although reverse sear comes to mind.
Breadhead demoing, well, bread.
Aaron Franklin demoing brisket.
PaulstheRibList demoing beef ribs.
A KBQ demo would be nice.
SFR sampling Wagu.
And more as I come up with ideas.

[PaulstheRibList]

Yes!

[Potkettleblack]

No one wants a PKB short rib-purge demo?

Honestly, I don't blame you.

[HouseHomey]

Potkettleblack do not sell short the purge. I SV chicken yesterday, cleaned the purge and made amazing fried chicken with purge gravy. Amazing!

[Jerod Broussard]

I got a cartoon that explains everything in detail.

[RonB]

Great! Cartoons are just my speed.

[Steve B]

I saw. Very life like. Hehehe

[scottranda]

Seminar on how to butcher a cow and pig. Tell us all about the cuts.

[kmhfive]

Second on the beef/pork cuts. There's good info on the site, but having a butcher demonstrate would be excellent!

[Potkettleblack]

Thirded.

[EdF]

How about that guy Cole Ward for the butchering? He'd probably love doing something like this. https://www.amazon.com/gp/product/16...?ie=UTF8&psc=1

[Gunderich_1]

I am in on this one since I am only a couple of hours away. How about we demo how many racks of Rendezvous ribs we can put away? Lol..... Seriously, I think RonB has a good list started.

[Huskee]

I can't help but think how nice it would be to have a few each of kettle+SnS, offsets, KBQs, PBCs, pellets, and kamados each making ribs, pulled pork & brisket. Then doing an A, B, C, D type taste test to see the side-by-side differences each major cooker type brings to table.

Some hands-on on fire management in each type for those inexperienced in certain cooker types. If we could somehow get stickburners there...

DWCowles would be a great guy to have there teaching us how he'd run 18 different cookers while never setting his beer down!

Maybe if CandySueQ can make it she could teach us about contest prep and judging and how it's such a difference from how'd you realistically cook at home.

[Ernest]

HAHAHAHAHAHA that DWCowles demo is worth a trip.

[mattcotool]

I agree, this would definitely make me be there!

[HouseHomey]

I'm in on the whisky and taco side by side. (I don't drink whisky but it sounds like fun)

[scottranda]

Maybe some BBQ celebrity guest appearances? (I personally don't know any of them, but I see them on TV all the time)

[Skip]

We now have the month of June 2018 blocked off! Will there be any Goombay Smash or Tipsy Turtle? Knife sharpening would be interesting or anything about food safety. Looking forward to it!

[Thunder77]

Might be some Lynchburg Lemonade!

[HouseHomey]

Nice skip! Knifes sharpening.

[Baker Dan]

I am in. My wife and I attended memphis in May BBQ championship 2 years ago and we had a blast. Sun Records tour should be on the list as well as Stax records. I like the idea of side by side comparisons of the most popular cookers.

[Jerod Broussard]

I schedule vacation for next year in November and already plan to take a week off in June.

[Huskee]

For me it depends on what week, I have a non-negotiable weekend usually in late June that will come first. Assuming that doesn't interfere I'll most likely be there learning about Jerod's PBC Pipework.

[RonB]

The week starting 6/16 won't work for me, but any other week might. I don't think my wife would be interested in all the Q related stuff - unless it includes eating. LOL

Could some activities be planned for those not interested in "How to mod your PBC", or how to trim a brisket?

[Meathead]

Memphis has a LOT for spouses to do and see. We will compile a list. But we need to keep this first one simple and not have simultaneous events.

[CaptainMike]

Early June, I hope. Grill modifications, brisket techniques (especially on a Weber), meat curing.

[tbob4]

Sounds like they are planning this thing around our birthday so we won't say "no". That's really sneaky.

[Meathead]

Keep the ideas coming. I have modified my post at the top of this string to include the latest info.

[Breadhead]

Mastering chicken parts that have perfect crispy skin and a moist perfectly done interior seems to be what the majority of the Pit is struggling with, not everyone. @ABCDave is doing some good work on that topic I must say.

Most Pit members have figured out the reverse sear method. Most have pork butts and briskets figured out. Most have the spatchcock chicken method figured out but some still struggle with rubbery skin.

Chicken would be a great topic.

[David Parrish]

I'd be happy to lead a chicken class. Should be easy to set up a bunch of kettles with SnSes.

[Lost in China]

I gave up and just started finishing them in the oven. SnS doesn't work because the chicken fat runs off and starts a fire.

[David Parrish]

Lost in China that's just nuts. Watch our YouTube video on chicken thighs and you'll never have a chicken fat fire again. I don't know how else to say this other than "you're doing it wrong". https://www.youtube.com/watch?v=ec-sn5ON7jo