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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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Labor Day BBQ

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4973
    • 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.
      GrillGrates.
      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.

    #31
    Weekend list finalized, so I went shopping.

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    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #32
      Looks like some of us mid-Atlantic coast types are going to get washed out!

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Stay safe and we hope you get a break from the weather so you can grill or smoke!

      • EdF
        EdF commented
        Editing a comment
        Yep, today is "batten down the hatches" day.
    • 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

      #33
      Having pigged out on barbecue last weekend on the Memphis trip I picked up a single rack of baby backs to smoke Sunday just for the wife, daughter and I.

      Then Potkettleblack posted his thread about heritage chops, I clicked on the link and quickly ordered 12 lb. of pork chops and an Akaushi Wagyu brisket to keep them company on their trip: http://www.heritagefoodsusa.com/beefbreeds.php

      So the Sunday cook grew by 5-7 hours but I'm OK with that, looking forward to some tasty brisket!

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Hope the brisket works out great. I've never gotten beef from them before.
    • AdamJG
      Former Member
      • May 2016
      • 129
      • Upstate NY

      #34
      I just picked up a couple racks of loin backs and some fresh kielbasa from the butcher shop, those will probably get done sunday. For tomorrow I'm frying up a few pounds of catfish, shrimp and hush puppies with corn on the cob and watching my LSU game with some friends/family.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3786
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #35
        Gonna do green chile cheeseburgers, ABTs, and I don't know, something else but I haven't figured it out yet. Mrs asked for spinach, so maybe that.

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1978
          • Beautiful Downtown Berwyn
          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
            Disqus: Le Chef - (something something something) - it changes

          #36
          I grilled off some of my fish sauce faux aged sous vide short ribs on Saturday, made the steakhouse steak burgers yesterday and will be doing the PKB chop and a straight dough white bread today.

          Comment

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

            #37
            Labor Day weekend is a great excuse to cook out. Smoked a chuck roast on Saturday (after a 36 hour sous vide), grilled New York strips last night and getting ready to fire up the PBC to smoke 3 racks of Baby Back ribs. I love long weekends!

            Comment

            • AZRedneck
              Club Member
              • Sep 2016
              • 360
              • Arizona. 90 miles from water and 9 miles from hell.
              • Pit Barrel Cooker
                Weber Kettle 22.5
                CharBroil Gasser 5 burners
                3 x Thermapen
                MAV 732
                Anova Sous Vide

              #38
              I was going to smoke a pork shoulder, but plans changed so now it's bacon wrapped chicken bombs. Breast, hammered flat, seasoned, swiss cheese, ham, monterey jack, rolled up and wrapped with bacon. I "borrowed" the idea from the link below but am slow smoking at 225F and will crisp it up on the gas grill when it hits about 155F or so. I've done them before on the Weber kettle, but this is my first time using my brand new (bought it yesterday) GMG Daniel Boone.

              When I bought my dehydrator, I threw everything in the house I could find in it. Now it's time to smoke everything that's left on the GMG.



              Cohort227 has a video on the prep and cooking of it at the link below.
              https://www.youtube.com/watch?v=cVsGSgk3v0U

              Comment


              • EdF
                EdF commented
                Editing a comment
                Sounds wonderful!
            • Edward Hafer
              Club Member
              • Jul 2016
              • 51
              • Arvada, Colorado
              • Ed

              #39
              Click image for larger version

Name:	File_000.jpeg
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ID:	217988 I appear to be cooking my one year old Louisiana Grill CS570. Thing is the biggest waste of time and effort I have ever encountered - weeks with customer services, things just keep going from Bad to Worst.

              Comment


              • mschertz
                mschertz commented
                Editing a comment
                Is it an issue with the pellet feeder? I am guessing that smoke is supposed to be going into the grill and not out the top of the box? My buddy really wants a pellet feeder.

              • Cheef
                Cheef commented
                Editing a comment
                Looks like you have something clogging your pellet chute?

              • CandySueQ
                CandySueQ commented
                Editing a comment
                Which way is the wind blowing? I've had wind blow in the exhaust and cause fire burn back. This is the one with exhaust at the lid not a stack, right?
            • Edward Hafer
              Club Member
              • Jul 2016
              • 51
              • Arvada, Colorado
              • Ed

              #40
              You are correct, the smoke should not be coming out of the Hopper- that is the fuel tank! The idea behind the pellet grill is initially interesting, but I have found they are a huge hassle. Perhaps others are more reliable, this one is not one to set it and forget it.

              Comment

              • Nuke em
                Club Member
                • Jun 2016
                • 756
                • Nj

                #41
                Originally posted by Robd71 View Post
                I'm going to do a pork butt on my Weber using the Smokenator 1000. Dry rub will MMD and I'm also going to try out Eve's Apple Butter Pig Paint recipe. Anyone used that before?
                Yes and it is very good sauce. Just made some last weekend and the neighbors want more of it

                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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