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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Saturday smoke change

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  • grillinglen
    replied
    We get a lot of fires every year so we have a lot of smoke days. some years are worse than others but this is far from being the worst. The rangeland and forest get pretty crispy this time year since we get basically no rain from 1 June till late fall so we get some doozies this time year

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Yay!
    K.

  • smarkley
    replied
    things are a little better today... I see blue sky.. that is a plus!

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  • Danjohnston949
    replied
    My sympathies as well! It may sound petty but your smoke is making my Sky hazy. Dan

    Leave a comment:


  • fzxdoc
    replied
    Wow, Steve smarkley and grillinglen , the fires sound terrible, and not being able to spend time outside because of breathing in the smoke particles--yikes. I wish someone could magically put out the fires and immediately restore clean air to where you live. If only I had a magic wand, it would get put to work on that and a whole lot of other things! I wish you both the best of luck as you cope with this.

    Kathryn

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  • grillinglen
    replied
    We're in Idaho there's a big ass range fire near here last time I heard it was 200,000 acres. I think it's been going for most the two weeks

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  • smarkley
    commented on 's reply
    oh yeah... this smoke is really getting to me. Starting to have breathing issues

    Smelling famous Dave's seems like a big plus to me! Hahahahaha!

  • mackdaddy
    commented on 's reply
    Where are you at with all the fires?

  • mackdaddy
    commented on 's reply
    Doesn't get any better than that my friend.

  • grillinglen
    replied
    Hey Smarkley, nasty yesterday huh. Weve been evicted to an outside pavilion while our store in Meridian is being remodeled. Upside is that the smoke from famous Dave's drifts down in there and the smell of burning hickory overpowers the smell of burning rangeland

    Leave a comment:


  • gardenfish
    replied
    Pulled the breasts at 162° covered and setting nicely.

    The first time I did chicken quarters I put them in an aluminum foil pan, thighs on top and breasts on bottom rack. A small amount of juice collected in the pan and I split it among the pieces when I vacuum sealed them. This time I put them on a grate with no pan. By looks I would say the chicken cooked in the pan was a little more moist. I have only smoked chicken 3 times so I cannot really say if there is truly a difference. Now though, as I am better at keeping temps and control I think I will try a couple experiments with and without pans to test the difference. Has anyone elese cooked them both ways and noticed any difference?

    Did I mention Smoking is fun!!!!?

    Smoked chicken and grandsons Birthday party today....... Pork shoulder smoke tomorrow .

    Rick

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  • gardenfish
    replied
    Thighs done, pulled and covered....... Breasts at 158°

    Avg cooking temp was 240°

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  • fzxdoc
    commented on 's reply
    Oh how sad, smarkley Steve. I feel sorry and sad for the loss of lives, for the people whose homes are affected/ruined by the fires, for the animals in the burn areas, for the trees and for you too, Steve. These fires affect so many at every level.

    That said, I completely understand that not being able to smoke that picnic ham must be frustrating! Plus breathing outside must be a concern. I hope the fires in your area end soon and things return to normal. In the meanwhile, you might have to break out one of Meathead's indoor cooking recipes.

    Kathryn
    Last edited by fzxdoc; August 26, 2015, 12:50 PM.

  • gardenfish
    replied
    Chicken is on! I did Simon and Garfunkle thighs/legs and Memphis dust breasts. The breasts are on the bottom cooler rack thighs on hotter top rack. 1 probe is in the biggest thigh and 1 probe in the biggest breast alarms set for 160° and 170°. Grill probe is in the grommet which places it between the two racks. Temp at moment is around 215° and rising. Water in water pan. Been on about 20 mins and thighs are already 115° and breasts 93°. When alarm goes off I will use the Thermo pen on a few pieces to see the temps.

    Leave a comment:


  • mackdaddy
    commented on 's reply
    I know! For health reasons not supposed to eat it, but I give to my wife & two daughters who love it. So when my wife buys breasts she goes skinless.

Announcement

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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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