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Meat-Up in Memphis 2021

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Labour Day BBQ

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  • ssandy_561
    Charter Member
    • Apr 2015
    • 1305
    • Central OHIO

    #31
    4 racks of Baby Back Ribs, 6 chicken leg quarters and some boneless skinless chicken breasts. Attempting to do this on my 22 inch Weber kettle set up with the SnS.
    Last edited by ssandy_561; September 6, 2015, 12:22 AM.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      We gotta see pics of that!

    • ssandy_561
      ssandy_561 commented
      Editing a comment
      Gonna finish my ribs in the oven so I can use the grill for the chicken
  • Huskee
    Administrator
    • May 2014
    • 15296
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #32
    Tentative plans of smoking some on-sale ($1.78/lb) St Louis ribs on Thurs, and
    Snake River Farms has steaks on sale 30% off. I ordered two Kobe NY Strips, being delivered Thurs. I think they will be our dinner Fri after a long day of smoking pork butts for a grad party on Sat. This is the closest I can get to a Labor Day cookout to contribute to this thread.

    Comment

    • IrondeQuer
      Founding Member
      • Jul 2014
      • 264
      • Irondequoit, NY
      • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
        Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
        Sierra Nevada Pale Ale * Shock Top Belgian White

      #33
      I did end up going with the brisket today. I have a very happy daughter and grandson!

      Getting started on the WSM:Click image for larger version

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      The final cut:
      Click image for larger version

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      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        Beautiful!

      • Huskee
        Huskee commented
        Editing a comment
        Man those are cookbook quality pics there!

      • IrondeQuer
        IrondeQuer commented
        Editing a comment
        Thanks, guys!
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #34
      Day 3 > more pulled pork and SLC...the ribs will go on around 5am Click image for larger version

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      • swartzster
        Charter Member
        • Aug 2014
        • 152
        • Marysville Washington

        #35
        I'm going to try my 1st attempt at bacon. I'm using Meathead's recepie, any tips?

        Comment

        • bbqoaf
          Former Member
          • Jul 2014
          • 752
          • Calgary, Alberta, Canada

          #36
          Apple and classic stuffing stuffed pork loin. Butterflied the loin, wet brined, rubbed with sage, thyme, mustard powder, nutmeg fresh pepper and white sugar, smoked over cherry wood and finished with KC Classic and SC Mustard sauce.

          I'll post the full recipe in its own thread.
          Attached Files

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1879
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #37
            Did ribs and pork tenderloins yesterday - full description is in the what are you cooking thread.

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5515
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #38
              3 slabs of wet ribs with spicy apple BBQ sauce and a pork tenderloin for a guest, would you believe it, who doesn't eat ribs.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                I have two nieces who don't- one doesn't eat any red meat and one doesn't eat pork. They're skinny as rails too. The rest of my family and extended family are huge bbq fans, thankfully.

              • smarkley
                smarkley commented
                Editing a comment
                I have family who wont eat meat with bones in it... Astounding!
            • DWCowles
              Founding Member
              • Jul 2014
              • 9703
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #39
              And the SLC is looking guud Click image for larger version

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              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                LOL...I know Huskee I kinda feel bad about not firing Lil Monster up this weekend

              • Spinaker
                Spinaker commented
                Editing a comment
                Well either way your crankin' it out this weekend. Looks great. DWCowles

              • DWCowles
                DWCowles commented
                Editing a comment
                Thanks Spinaker
            • gardenfish
              Club Member
              • Jul 2015
              • 168
              • Phoenix, Az.
              • 2002 Weber Green Performer
                2015 22.5" WMS
                Old Char Broil 2 burner
                10" Deep Lodge cast iron

                733 Maverick Black
                733 Maverick Copper w/Meathead magnet
                Purple Thermapen

                Weber chimney
                Cheap smaller chimney

              #40
              Once again change of plans. No ribs but 2 picnics, 9lbs. each after trimming. Dry brined Saturday at noon , went on this morning at 06:15. Hickory, cherry, apple ,pecan, small amounts of each about 5 oz. total weight.

              Click image for larger version

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              Comment

              • mackdaddy
                Former Member
                • Jul 2015
                • 264
                • Greencastle, PA

                #41
                Well, smoked 6 leg/thigh quarters and 3 chicken halves on camp Chef Smoke vault 24", went well. Used a spicy chicken on 3 of the quarters & PBC regular rub on other 3. The halves I used MHMD and the wife loved it. I am a genius thanks to Meathead. I now have to use it for the Thanksgiving turkey. Pork butt in PBC. Cruched it T 170 pulled off at 207 ( busy with other stuff hot at PBC a little late) let rest for 45 min, still juicy family loved it. Cooked turkey breast on Weber kettle / SnS. Injected with melted butter. Pulled off at 156 tented with tin foil for 20 min. They loved it. To busy to take pics 😞 got two towards the end. Next time will have.

                Comment

                • Powersmoke_80
                  Founding Member
                  • Aug 2014
                  • 886
                  • Bay City, Michigan
                  • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
                    Weber 22 w/SnS
                    Brinkmann Pellet Grill W/ Ortech TR-100
                    Vermont Castings, gas
                    Masterbuilt smoker, gas
                    Future build, 80 gallon tank hybrid, pellet/stick burner
                    iGrill black, dual probe thermometer
                    Thermapen instant read
                    Polder,Speed Read instant thermometer
                    Favorite Beer, Yeungling Black&Tan

                  #42
                  Still on the water catching dinner! Hope to be home in time to throw this bad dude on the kettle!

                  Comment


                  • gardenfish
                    gardenfish commented
                    Editing a comment
                    Nice!!!

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Look at that PIG!!!
                • GDavis
                  Charter Member
                  • Jun 2015
                  • 43
                  • New Port Richey, FL
                  • Southern Smoke!

                  #43
                  Did a brisket, a flat, on the WSM yesterday. Served company. Now I have to reheat the left over half for my son and his family today.

                  Comment

                  • Virginia Dave
                    Former Member
                    • Jul 2014
                    • 89
                    • Forest Virginia

                    #44
                    Made a 14lb whole packer brisket, Turned out great!

                    Comment

                    • bbqoaf
                      Former Member
                      • Jul 2014
                      • 752
                      • Calgary, Alberta, Canada

                      #45
                      At least half the reason I Q at all is for the leftover sangers!

                      Comment


                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Killer sandwich

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                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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