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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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I know. I've been bad.

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  • Craigar
    Founding Member
    • Jul 2014
    • 1115
    • Papillion, NE
    • * - Weber 26.75" OTG
      * - Weber 22.5" Premium cloaked in Crimson
      * - Slow 'N Sear
      * - Smoke E-Z - 26.75" (The Grain Silo)
      * - Lodge Sportsman Grill
      * - Weber Rapid Fire Chimney Starter
      * - Thermoworks ThermoPop
      * - Thermoworks Dot
      * - iGrill2 - 4 probes
      * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
      * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
      * - Current butchers: Just Good Meats & Fareway Foods

    #16
    Welcome back Karon Adams ! I have been wondering where you have been keeping yourself. Sorry to hear about your health issues, but it's good to hear you're on the mend.

    It just so happens I live in Papillion, Nebraska and we are known as the monarch city. So your talk of butterflies kind of hits home, so to speak. Our state also has a monarch tagging program. Yes, you can sign up for a monarch tagging kit and tag butterflies. The story can be found here: http://magazine.outdoornebraska.gov/...tag-a-monarch/

    Canned pears: that takes me back to my childhood when granny used to can everything that didn't move. But canned pears (and peaches) were always a treat in the winter months with a bowl of ice cream.

    Welcome back and as always, I look forward to reading more of your eloquent prose!

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      yeah, I've been tagging for a few years, now. we have a group on facebook where we post our tags and we all wait around the winter anxiously to see if ours was one of the tags spotted, somewhere!!
  • holehogg
    Club Member
    • Nov 2017
    • 2591
    • Port Elizabeth, South Africa

    #17
    Glad things are looking up.

    This is a big favourite in SA and my wife makes the best one here’s the recipe passed down from her gran.
    “Melktert”
    Pastry
    2 cups flour
    ½ cup sugar
    1 egg
    2 tsp baking powder
    4 oz’s butter/marg
    Pinch salt
    Method
    Cream butter and sugar, add egg and beat well, add all other ingredients, make stiff dough. Place into pie dishes (3 off regular size) and bake @ 356F for 10 mins.
    Filling
    4 ½ cups
    1 cup sugar
    3 eggs
    1 tsp vanilla essence
    3 tsp maizena - (cornstarch)
    3 tsp flour
    Butter size of an egg
    Pinch salt
    Method
    Boil milk till starts bubbling remove from heat.
    Beat eggs well and add sugar, flour, maizena and salt mixing well. Pour mixture into boiling milk stir well and return to heat and stir well until thickens. Add vanilla and butter. Pour into shells and sprinkle with cinnamon while still hot. Let cool to room temp and eat.

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      4 1/2 cups of what? milk? it looks a lot like a great one, Buttermilk Pie in a pate sucre crust. it's a diabetic coma waiting to happen!! but worth it!!

    • holehogg
      holehogg commented
      Editing a comment
      Sorry that would be milk. All nice things are worth it.

    • Karon Adams
      Karon Adams commented
      Editing a comment
      do try it with buttermilk. it is AMAZING!!
  • klflowers
    Club Member
    • Sep 2015
    • 3661
    • Tennessee

    #18
    Karon glad to hear the health problems are looking like they are in the rear view mirror. Since we are so close here in chatt let me know if we can do anything to help you guys out.

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      we need to go out together some time. I'd love to meet you guys!!
  • jecucolo
    Club Member
    • Nov 2015
    • 1274
    • Schertz Texas
    • Pit Barrel Cooker






    #19
    To one of the few pit club members who uses first and last name I’m glad you back and hope your health continues to improve!

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      only cause I wasn't quick enough to think up my user name when I joined!! Otherwise you'd all be calling me "Hestia's Handmaiden"

    • jecucolo
      jecucolo commented
      Editing a comment
      Yeah I didn't realize it would be a permanent condition. I probably would have pick CrazyUncleJoe! Not really but I wish the Powers to be at AR gave a one day do over on the screen names. Blaze on Hestia's Handmaiden!

    • Karon Adams
      Karon Adams commented
      Editing a comment
      actually, they will if you really want them to. but I've been using my real name so long. and it is one of the few places online that i feel safe doing so, I'll just leave it.
  • CandySueQ
    KCBS President, and Moderator
    • Jul 2014
    • 1527
    • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

    #20
    So good to hear from you Karon!

    Get better sooner.

    Here's my favorite pear recipe:

    1 D'Anjou Pear, cut in half, peeled and cored
    1 pat butter
    1/2 juice of a lemon
    1 good slugs of brandy
    2 Tbsp maple syrup
    dash sea salt
    sprinkle of nutmeg

    Put all but nutmeg in a covered skillet. Simmer on low until pear is toothpick soft and the liquid is the consistency of caramel. Sprinkle with nutmeg and serve.

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      oh, that sounds AMAZING!!!

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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