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2021 Meat-Up In Memphis Canceled

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POLL: Lunch or dinner? At home or public? What's most of your BBQ made for?

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  • Huskee
    Administrator
    • May 2014
    • 15578
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • 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 X4 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.

    POLL: Lunch or dinner? At home or public? What's most of your BBQ made for?

    I'm sure we all cook for different occasions, but what are most of your BBQ cooks made for?
    40
    Dinner at home (self & family)
    82.50%
    33
    Dinner gatherings (work, church, parties, etc)
    10.00%
    4
    Lunch at home (self & family)
    0%
    0
    Lunch gatherings (work, church, parties, etc)
    7.50%
    3
    Public events (hired parties & events)
    0%
    0
    Public street sale (food truck, etc)
    0%
    0
    Competitions
    0%
    0
  • DWCowles
    Founding Member
    • Jul 2014
    • 9702
    • 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.

    #2
    Mostly for family and friends

    Comment

    • CeramicChef
      Former Member
      • Jul 2014
      • 1184
      • OKC, OK

      #3
      Huskee - I was conflicted on how to vote. I do most of my cooks for dinner for myself and a "friend." Those tend to be lite meals. And that happens 6 times a week.

      However, I generally the heavy lifting for parties just about every weekend. For instance, I'm cooking a couple of 10 pound butts this weekend for my brother's birthday. I'm also baking up a mess of beans and some potato salad. For simple tonnage, these types of cooks far outweigh the evening cooks even tho they happen only weekly.

      I ended up voting for Dinner Gatherings.

      Nice poll.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #4
        At the end of the day... I BBQ, I bake bread, I grill, I Sous Vide food JUST to see if I can!!!

        The Culinary Arts fascinate me... I've found a a field of endeavor to sink my intensity into that I once used to start and build manufacturing companies.

        Some might call me intenseπŸ˜† I cooked my first loaf of bread at 60 years old but now... I know more about bread science than most humans on this planet.

        BBQ... I've joined BBQ University and got a Ph.D. from Meathead, the moderators & my fellow Pit members.

        I have the Modernist Cuisine cook books that feed my obsession of learning about the culinary arts.

        I cook for others... I do not cook for myself. The greatest pleasure of cooking is putting the food on the table and shutting up, just to see what your guests have to say.😎

        Once I serve the food... I NEVER ask, how do you like it? Silence is golden.πŸ‘Œ

        I voted for Dinners at home... I prefer cooking for small groups. Cooking for large crowds is a chore.😑
        Last edited by Breadhead; July 16, 2016, 12:44 AM.

        Comment


        • Harry
          Harry commented
          Editing a comment
          My wife is the gourmet, I am the gourmand, sous chef, grill master, line cook, breakfast maker, and scullery - a division of labor I find MOST to my advantage, just saying. Breadhead, I'm impressed. I think you could give "her" a good run.

        • Breadhead
          Breadhead commented
          Editing a comment
          Harry... I'm not a real Chef. I just cook some pretty go grub.πŸ˜‰
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1901
        • 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).

        #5
        I volunteered to cook for our wounded and their families through a charity, but alas, if you are not a prof chef, your food isn't going to be getting into the likes of Walter Reed. Makes sense, but also disappointing.

        Comment


        • CeramicChef
          CeramicChef commented
          Editing a comment
          Hey Rich! Its the thought that counts! Every Veterans Day I find a vet and invite them and their family to my place for a BBQ party with a lot of my friends. Whatever that Vet wants, I do. I can't do much, but I can do something for 1 Vet.
      • Yno
        Yno
        Former Member
        • May 2015
        • 406
        • Do you know the way to San Jose?

        #6
        Lunch or dinner are about the same for me. Whatever I BBQ, I plan for leftovers. Sometimes one cook can last a week.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10026
          • 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
            Vortex
            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

          #7
          By shear amount of meat I voted lunch gatherings (e.g. fundraisers, feeding church folk, family reunions), but as far as frequency, more so for the FLY.
          Last edited by Jerod Broussard; July 16, 2016, 02:34 PM. Reason: converted "dinner" to "lunch" Highly complicated feedback loop required.

          Comment

          • NorthOfTheBorder
            Club Member
            • Jul 2016
            • 80
            • Castlegar, BC Canada
            • Smokers/Grills

              -Weber Master Touch 22"
              -Char-Broil Red 3 Burner

              Thermometers

              -White Thermapen Mk4
              -Maverick ET 735

              Accessories

              -KettlePizza Oven – Pro 22
              -Weber Rapid-Fire Chimney

              Beverages

              -Fav Beer: Mt. Begbie Nasty Habit IPA
              Nelson Brewing Company PaddyWhack
              -Fav Drink: A Hot and Dirty Caesar
              Good old Spiced Rum and Coke

            #8
            Mostly Family and Friends but that can easily get above 20 people on a weekend

            Comment

            • billg71
              Charter Member
              • May 2015
              • 400
              • Acworth, GA
              • Komodo Kamado 22" Supreme
                PK Grill
                Weber Genesis S-330
                Weber Summit Charcoal Grilling Center
                Weber Go Anywhere charcoal portable(my oldest Weber)
                Maverick 732
                Tappecue
                ThermaChef
                ThermaWorks Smoke
                Thermapens

              #9
              I voted for "Dinner at home" but since the family is just me, the wife and the daughter and there are a lot of leftovers, I'd have to say I mostly cook for the freezer.

              Comment

              • ribeyeguy
                Charter Member
                • Jun 2015
                • 1307
                • S. E. Wisconsin
                • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

                #10
                I voted dinner at home because it's usually just the wife and me but invariably we'll get neighbors popping over asking "watcha cooking?". That's when a me and my wife cook turns into a group gathering.

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  The scent of the neighborhood Pit Master's cooker is like a sexy cologne/perfume... It attracts people to do strange things and they have no idea why they were instinctually motivated to knock on your front door... even though they were not invited.😎
              • Livermoron
                Charter Member
                • Aug 2014
                • 435
                • 22" Weber one touch w/roti and SnS
                  PBC
                  Volcano3
                  Lodge Sportsman

                #11
                I voted "Dinner at home" but it's really for family and close friends/neighbors. We're also asked to provide food for potlucks at work.

                My wife's the main cook/preparer. I just seem to have a talent for burning stuff in the back yard that people will still eat. However, it's gratifying to be asked to provide something for a gathering...

                Comment

                • Nate
                  Banned Former Member
                  • Apr 2015
                  • 3800
                  • Quarantined

                  #12
                  As far as Most Volume then it is lunch for gatherings of friends and family at my parents' house on Sundays usually. Last one I did 18-20 lbs of pulled pork, 5 lb whole pork loin , 20 lbs chicken quarters, 3 rope sausages.... but 20 - 30 lbs of meat is not uncommon for those events.

                  I also do competition practice stuff the week before a competition but only about 6 comps this year I am scheduled for.

                  At home for me and SWMBO... I will use the PBC, Kettle w/ SnS, or occasionally my weberQ (only when convenience is needed) to do chicken, steaks, chops, kabobs, rack of ribs, etc... This would be the Most in terms of frequency.

                  Comment

                  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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