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Meat-Up in Memphis 2021

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Labor Day BBQ Plans?

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  • JCGrill
    Club Member
    • Mar 2017
    • 1794
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #31
    T minus 24 hours to the dry brine. Getting excited.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3476
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #32
      I picked up a cryovac of SLC cut spareribs at Costco and 4 lbs of beef short ribs at the butcher. So, now I've got two chickens, 3.5 lbs of halibut, 2 lbs of King salmon, plus the ribs I got today. Helluva cook!

      Comment

      • Livermoron
        Charter Member
        • Aug 2014
        • 435
        • 22" Weber one touch w/roti and SnS
          PBC
          Volcano3
          Lodge Sportsman

        #33
        Smoking pork loin for Canadian Bacon. Gonna be 111 out here, so I plan to do it in the morning. Plus, gotta pick up a pork belly for bacon.

        ...maybe an Asian style chicken. We'll see...

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          Isn't it crazy? Same temps up here in Chico. Are you at least getting any afternoon/evening breezes? None here and the smoke from the Oroville fire has it almost as dark as it was during the eclipse.

        • Livermoron
          Livermoron commented
          Editing a comment
          San Francisco hit 105 today(!) They had no idea what to do...

          We're getting the smoke and haze as well...but it looks like a breeze is starting to pick up. Just from the East...the exact wrong direction. This is weird...
      • tlawren3
        Former Member
        • Aug 2017
        • 23
        • Denver, CO

        #34
        Ill be cooking a pork butt, brisket, 4 chickens, and some sausages. It's my first time cooking for 30+ people, so it'll be interesting. Can't wait for the results, though!

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          EdF we will have 20, give or take 1 or 2, on Sunday. I prefer to have at least 15, not more than 30 .... less than 15 means I inevitably end up cooking way too much. Over 30 is a lot of work. Between 15-30, I can spend time enjoying, not just cooking.

        • EdF
          EdF commented
          Editing a comment
          That's probably optimal for me too. Though I haven't quite had a group in that range.

        • tlawren3
          tlawren3 commented
          Editing a comment
          It ended up being closer to 40. Thank God I brought my A game. Started the cook around midnight, and got everything ready in time. It was easily the best pork and brisket I've ever made.
      • 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

        #35
        Planning on an easy weekend: smoking a bunch of cheese and tasting a local smoked whiskey. I think the wife is going to want some ribs somewhere along the line though. Daughters are busy this weekend so no brisket requests. Yet.

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2535
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #36
          Update: Mrs CaptainMike came into a little side-job money and has graciously offered to spare me the onerous task of reroofing the house and hire it out. She says that will free me up to build the kitchen cabinets without interruption. Bless her heart. That will also free me up to do a couple of butts for a dinner party with friends on Monday. Win-win!

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            Amen ecowper! Fortunately, it looks like JCGrill has volunteered to take it on! At least that's how I read it.

          • ecowper
            ecowper commented
            Editing a comment
            CaptainMike pretty sure that's what I read, too ..... As a teenager, I worked on a construction crew for several years. Laborer, basically. The two worst jobs .... scraping paint/spackle off the floors and hauling shingles to the roof.

          • EdF
            EdF commented
            Editing a comment
            Yeah, I remember both from my misspent yout'. Cabinet making is a much better alternative.
        • gshayd
          Charter Member
          • Sep 2014
          • 73

          #37
          Still recovering from heart Bypass Surgery

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            Recovering, is a good thing. Sit back and enjoy!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            All my best wishes are here for ya'!
            Be Well, see ya' down th' road....

          • ecowper
            ecowper commented
            Editing a comment
            Glad you're recovering and able to enjoy Labor Day weekend .... better than the other choice :-)
        • clb239
          Club Member
          • Oct 2016
          • 753
          • Farmville, Va
          • TSmokers / Grills
            Weber 22" w/ SnS & GrillGrates
            Pit Barrel Cooker
            OKJ Bandera
            22" Blackstone
            Meadow Creek PR42G

            Thermometers
            Lavatools Javelin
            Thermoworks Thermopen mk4
            Maverick XR-50
            Maverick ET-732
            Maverick ET-735

            Instagram and Facebook @bkydbbq

          #38
          Got things started early this morning...8.5 lb pork butt...wanted to cook it yesterday but the rain won...I need to get a pop-up shelter so the rain won't stop the smoking...

          Dry Brined for 24 hrs...injected this morning with Chris Lilly's injection then covered in mustard and modified MMD...


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          Comment

          • 6th Borough BBQ
            Former Member
            • Feb 2017
            • 411
            • Jersey City, NJ

            #39
            A couple of racks of baby back ribs (couldn't find St. Louis Cut), Pork Belly Burnt Ends - for my version of Asian Pork Buns, Slaw, Quick-Pickled Cucumbers, and corn bread.

            Comment

            • JCGrill
              Club Member
              • Mar 2017
              • 1794
              • Minneapolis / St Paul burbs
              • Charcoal - 22" Weber Kettle
                Gas - Saber
                Smoker - Green Mountain Daniel Boone
                Portable - Charbroil Tabletop Propane Grill

              #40
              Hard to believe the number of brisket posts today. I guess Labor Day Weekend is Brisket Weekend.

              Comment

              • Vargeth
                Former Member
                • Jul 2017
                • 15
                • Fishers, Indiana

                #41
                Doing my first pork butt tomorrow! Excited

                Comment


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  How it going? Good luck! Post pics too!

                • Vargeth
                  Vargeth commented
                  Editing a comment
                  Going well so far! Here was the initial setup: http://imgur.com/a/sHHIb
                  I've since added another container of wood (total of 16 oz by now per Meathead's recipe).

                  Currently keeping temp around 250-260F; the pork is at 154.8 after 3 hours. Hoping to push through the stall.

                  The wind is starting to be annoying :/
              • W.A.
                Charter Member
                • Sep 2014
                • 756
                • Kingwood, TX
                • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

                #42
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                Comment

                • ecowper
                  Founding Member
                  • Jul 2014
                  • 3476
                  • Maple Valley, WA
                  • Grill = Hasty-Bake Gourmet Dual Finish
                    Smoke = Weber Smokey Mountain 22.5"

                    Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                    Thermometer = Maverick ET732
                    Thermometer = ThermoWorks Chef Alarm
                    Thermapen Mk IV = Light blue
                    Thermapen Classic = Grey
                    PID Controller = Fireboard Drive + Auber 20 CFM Fan

                    Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                    Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                    Favorite beer = Sam Adams Boston Lager or Shiner Bock
                    Favorite whisky = Lagavulin 16 year old single malt

                    Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                    Eric Cowperthwaite aka ecowper

                  #43
                  SLC cut spareribs on the WSM, chickens are prepped, vinaigrette for the halibut is prepped. Beans soaked overnight, boiling now. Decided I have enough meat, so I'm skipping the beef shorties, saving them for another day.

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                  Had to move one rack of ribs to the bottom grate. But don't they look purty like that?
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                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3476
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #44
                    A little redneck action

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                    Comment

                    • kmhfive
                      Club Member
                      • Mar 2017
                      • 2988
                      • Northern Illinois
                      • Weber Kettle -- 22.5" (In-Service Date June 2015)
                        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                        Pit Boss 820 (Retired)
                        GMG Jim Bowie WiFi (In-Service Date April 2017)
                        Maverick ET-733
                        Fireboard
                        Home-brewer

                      #45
                      4 huge skirt steaks in the marinade. I'll cook them on the Weber Ranch Kettle at work tomorrow and we'll make fajitas...

                      I'm also cooking two 3-pound chuckies for pulled beef to bring in to work.

                      Comment

                      Announcement

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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)
                      See more
                      See less
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                      Meat-Up in Memphis

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