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Meat-Up in Memphis 2021

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On deck for this weekend....

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  • Burgess531
    Former Member
    • Oct 2015
    • 11
    • South Burbs of Chicago

    On deck for this weekend....

    Saturday for Lunch going to try my hand at my first Chuckie... it is dry brining as I type this. Plan on hitting it with BBBR before it goes in the smoker. Plan on doing slices covered with caramelized onion and pepper jack cheese. (pictures to come). Sunday is what I'm really looking forward to though, doing a boneless leg of lamb. Planning on dry brining over Saturday night, then using Dolly's Lamb Rub and Paste on it. Thinking about putting in the smoker at 225° until and IT of 110° then putting on the rotisserie on my Summit. (again pictures to follow). Serving this with balsamic glazed grilled carrots and roasted red bell peppers. If anyone has any tips or other ideas I'm open to suggestions! Ohhhh forgot to add I do plan on finishing the leg with a good board sauce.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    #2
    You've made a good plan. Sounds like you've studied your cooks well. Planning a cook is the magic... Controlling your cooker is what separates the PitMaster from the up and comers.

    I'm pretty sure you are going to bless us, here at the Pit, with some awesome pictures.

    Carry on... Get your fire right and don't forget the beer.😎

    Comment


    • Burgess531
      Burgess531 commented
      Editing a comment
      Had to mention the beer didn't you? Carb free until January, I'll have to make do just pretending to be enjoying a nice Guinness.
  • _John_
    Former Member
    • Jul 2014
    • 2447

    #3
    I need to do another chuckie, fridge pooped out on my last pair and haven't done it since. Maybe this weekend.

    Comment


    • Burgess531
      Burgess531 commented
      Editing a comment
      This is the first one I'm trying.
  • Burgess531
    Former Member
    • Oct 2015
    • 11
    • South Burbs of Chicago

    #4
    Started at 5:15 this morning. Before and after the BBBR. In the smoker it went.

    Comment

    • Burgess531
      Former Member
      • Oct 2015
      • 11
      • South Burbs of Chicago

      #5
      3 hours of hickory smoke, IT of 160°, foiling it up until she gets to 200°

      Comment

      • BigBear
        Former Member
        • Sep 2015
        • 657
        • Dallas-Ft. Worth

        #6
        That looks incredible Burgess531 !

        Comment


        • Burgess531
          Burgess531 commented
          Editing a comment
          Thanks BigBear! Hoping it will be the taste I'm shooting for.
      • Burgess531
        Former Member
        • Oct 2015
        • 11
        • South Burbs of Chicago

        #7
        Called an audible on the caramelized onions, going with whole roasted. Some olive oil, beef bullion and granulated garlic.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Good call... Onions make everything better.👍
      • Burgess531
        Former Member
        • Oct 2015
        • 11
        • South Burbs of Chicago

        #8
        Wow! I'll be doing this again!

        Comment

        • Burgess531
          Former Member
          • Oct 2015
          • 11
          • South Burbs of Chicago

          #9
          Sometimes I'm a slow learner, realized this morning this should of went into the show us what your cooking thread......lamb updates will be there.

          Comment

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
          Click here for details. (https://amazingribs.com/memphis)
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          Meat-Up in Memphis

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