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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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Your favorite "kinds' of food, besides BBQ, of course

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  • Willy
    Charter Member
    • Apr 2015
    • 1915
    • High Desert of the Great Southwest

    Your favorite "kinds' of food, besides BBQ, of course

    I like Italian (so fresh, so tasty, so diverse), Thai (YUM!), Chinese (even plain old Americanized buffets), Mexican (NOT Taco Bell and the like--Mexican seafood dishes are the bomb), and Cajun. Seafood in almost any form is great. Cured meats like sausages from many places are yummmmmmmmmmmmmmmmmm!
  • _John_
    Former Member
    • Jul 2014
    • 2394

    Any "Asian" to include Korean, Chinese, Japanese, Thai, Vietnamese. I could eat Chinese or Indian every day of the week.


    • Willy
      Willy commented
      Editing a comment
      Yikes--I forgot Indian!!!!!!!!!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Meathead has an Indian rub I'd like to try.
  • Jerod Broussard
    • Jun 2014
    • 9898
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Chinese buffet, Pizza Hut, Popeyes, Burger King, Wendys..... and I'm 17 days into 40 days without any of that stuff somebody shoot me!!


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I'm almost 40. Both grandfathers evidently died with young man metabolism. And one ate plenty BBQ.

      I can gain almost 15 pounds in a year, working out at the gym, no gym NO weight gain. Eat 25 hours a day 8 days a week. hehehe

    • David Parrish
      David Parrish commented
      Editing a comment
      Breadhead I am feeling the pain you describe. I'm 45 and my 42L suits are getting extremely tight on me. Injuries from working out have crept up and make it hard to go to the gym... Metabolism is slowing. Sucks!

    • Breadhead
      Breadhead commented
      Editing a comment
      My Son played division 1 football. His senior year he was 6'4" and 255lbs.

      After football was over he quit eating like a horse but continued to workout in the weight room. He's now 38 years old and his weight is down to 220 pounds.

      He mentioned to me on our fishing trip that he has to be more careful how much he eats to stay at 220lbs.

      My thought was his young man's metabolism switch is turning off.😆

      That boy damn near ate me out of house and home while he was in high school.🙈
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    Anything with a spicy sauce...😜


    • bbqoaf
      Former Member
      • Jul 2014
      • 751
      • Calgary, Alberta, Canada

      Lebanese, Korean and Eastern European (sausages, pirogis, sauerkraut, cabbage rolls etc).


      • MBMorgan
        Club Member
        • Sep 2015
        • 6511
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > 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
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        Sushi and sashimi! And if you fry it it tastes just like fish!


        • jgg85234
          jgg85234 commented
          Editing a comment
          +1 on sushi/sashimi

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Never heard of sashimi. Just googled it. Now I'm glad I've never met it.

        • Huskee
          Huskee commented
          Editing a comment
          Love both. Jerod Broussard sashimi can come with a sear and still rare, or completely "tartare" (raw). Think the high-end taste of the world's best rare beef, just a seafood version. It's NOT fishy and mushy like you might be imagining. Especially if you get a sear, it gives it a hint of that grilled flavor.
      • Ernest
        Founding Member
        • Jul 2014
        • 3416
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        Jamaican (oxtail), Indian snacks (samoosas), barbacoa tacos (and tacos in general).
        Mediterranean (lamb, Dolmades) Cuban.


        • Willy
          Willy commented
          Editing a comment
          Yep, real Mexican tacos are mmmmmmmmm good. Tacos al pastor, with pineapple!
      • Jon Solberg
        Former Member
        • Jul 2014
        • 4729

        Pizza. French frys.


        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4972
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          Shrimp fixed about any way, fried oysters, broiled / blackened fish, fries, chocolate anything!


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Love all seafood, except raw oysters, or anything trying to be raw.
        • richinlbrg
          Founding Member
          • Jul 2014
          • 1892
          • 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).

          Ribeyes. Then NY strips, porterhouse......you get the idea.


          • johnsteen
            Charter Member
            • Jan 2015
            • 242

            Tex Mex...but getting very hard to find the old school.


            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4900
              • Charlotte, NC

              Originally posted by richinlbrg View Post
              Ribeyes. Then NY strips, porterhouse......you get the idea.

              What Rich said. This probably doesn't come as a surprise, though, right?


              • Livermoron
                Charter Member
                • Aug 2014
                • 435
                • 22" Weber one touch w/roti and SnS
                  Lodge Sportsman

                "rustic" foods, I guess. I don't really care for the "plates" of food that show up with dime sized piece of meat with a twig sticking out of it. My wife introduced me to French and Mediterranean foods, and I've always loved pub food and Asian stir fry.

                Also depends on the season. Right now I'd love to work on a good bowl of chili...

                Last night a neighbor proposed a "rib off", so that's Priority Number One. They're going down!


                • Ernest
                  Ernest commented
                  Editing a comment
                  HAHAHA! A twig sticking!

                • Willy
                  Willy commented
                  Editing a comment
                  I am with you. Some of my favorite foods are one pot--stews, gumbos, many Italian dishes, chilis, ...
                  Last edited by Willy; January 24, 2016, 10:30 AM.
              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 5654
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                Did someone say food? I like it all with few exceptions, but growing up on the Gulf Coast seafood is high on the list. I like Creole, Cajun, and many Asian foods, too. Living 25 minutes from New Orleans it is food and music.


                • HorseDoctor
                  Charter Member
                  • Sep 2014
                  • 1147
                  • Central Iowa

                  Meat! Red meat, white meat, game meat, bird meat, fish meat, shellfish meat. Cook it, spice it, cure it most any way. Carpaccio & sashimi too. Not fussy. Love my animal proteins!




                  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
                  See more
                  See less


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