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2021 Meat-Up In Memphis Canceled

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Big Boy Barbecue

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  • Red Man
    Club Member
    • May 2018
    • 1256
    • Western Washington

    Big Boy Barbecue

    My parents found this at a yard sale and gave it to me for Christmas. It’s got some pretty funny stuff in it! I like the meat temps on the rib roast recipe in the pic I included, on another page it says to cook pork roast to 190 . I included a pic of the needed equipment, which includes asbestos gloves .

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  • FireMan
    Charter Member
    • Jul 2015
    • 8260
    • Bottom of Winnebago

    #2
    Wow! I’m really interested in the Electro- rod. Sounds cool!

    Comment

    • Red Man
      Club Member
      • May 2018
      • 1256
      • Western Washington

      #3
      FireMan

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      Comment


      • FireMan
        FireMan commented
        Editing a comment
        I had one of those at one time, or something similar.

      • HawkerXP
        HawkerXP commented
        Editing a comment
        I still have one.
    • Troutman
      Club Member
      • Aug 2017
      • 7809
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #4
      Check out the steaks on his cheap littl grill. Those babies look to be 2” thick ... epic !! But don’t go by their doneness, 140* for rare ??

      Comment


      • lonnie mac
        lonnie mac commented
        Editing a comment
        Not sure that little two inch grill has the heat capacity to grill all 6 of those monsters! And all that grease spatter on her knee caps to boot!

      • FireMan
        FireMan commented
        Editing a comment
        Yeah, those were some big honkers. Wonder who the guy was feedin. Like his hat.

      • Troutman
        Troutman commented
        Editing a comment
        Take a close look at the rotisserie setup. How in the world is that whole prime rib gonna spin? The center of gravity is way off. Plus check out the thermometer that spins with the roast. No a bad idea !!!
    • RonB
      Club Member
      • Apr 2016
      • 13543
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Please post more so I can take notes.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        We'll get you your own copy if you'd like one
    • MattTheGR8
      Charter Member
      • Dec 2014
      • 190
      • Backwoods Party
        22" WSM
        Napoleon Apollo
        Weber Performer
        Weber Kettle
        Weber Go-Anywhere Charcoal grill (the rectangular one)

        Rock's Stoker
        BBQ Guru DigiQ II

        Thermoworks TW8060 plus a variety of probes
        Thermoworks Combo Thermapen

        Weber rotisserie
        Smokenator
        Pizza Grill Stone

      #6
      Nice find and entertaining reading. The Golden Flame Starter sounds like some kind of flammable gel. Also, shall we presume that the guy on the cover is wearing their asbestos gloves?

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Today you’d have a hazmat team on site.

      • Buck Flicks
        Buck Flicks commented
        Editing a comment
        I had a buddy bring a tube of something like that on a camping trip to aid starting camp fires. It looked like a loose petroleum jelly and smelled like kerosene.
    • ecowper
      Founding Member
      • Jul 2014
      • 3659
      • 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

      #7
      That dude’s backyard is epic! I’m hoping that I can grow up to be a Big Boy Barbecue cook too!

      Comment


      • Fire Art
        Fire Art commented
        Editing a comment
        I’m just hoping to grow up
    • Red Man
      Club Member
      • May 2018
      • 1256
      • Western Washington

      #8
      The instructions for baked potatoes says cook until they’re soft when poked with your asbestos gloves

      Comment

      • Timbo54
        Club Member
        • May 2018
        • 157
        • Roseville , Ca

        #9
        More pages please. I need more info.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          I need more laughs personally
      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        #10
        The guy's got it going on! Nice think steaks, a sweet looking hat and the wife looks pretty sporty in those knee high red socks.

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          She's afraid of what might crawl up her leg from out of the asbestos grass!
      • HawkerXP
        Club Member
        • Jul 2016
        • 6330
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #11
        I can't wait to see the page that explains what they plan to do with that pile of plastic fruit!

        Comment


        • Lock Stock and Barrel
          Lock Stock and Barrel commented
          Editing a comment
          I am sure they just use the asbestos gloves to pick up the fruit and eat it!
      • Livermoron
        Charter Member
        • Aug 2014
        • 435
        • 22" Weber one touch w/roti and SnS
          PBC
          Volcano3
          Lodge Sportsman

        #12
        I need some tubes of "Big Boy Golden Flame" for..."research" purposes...

        Comment

        • Pequod
          Club Member
          • Apr 2016
          • 480
          • Crozet, VA
          • Gear
            • Medium Konro

          #13
          Wait...140 isn't RARE????

          Hmmm...another brick falls into place...

          Comment

          • Red Man
            Club Member
            • May 2018
            • 1256
            • Western Washington

            #14
            Ok...here’s some more. I like the advice to cook turkey to 190 (it also says 190 for pork and chicken). The part about husbands doing the barbecuing and wives just have to make dessert and salad is pretty good! The short rib recipe calls for grilling slowly, 25-35 minutes

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            • mnavarre
              mnavarre commented
              Editing a comment
              Pretty sure that has my Pops' London Broil recipe. Except they skipped the "Char the crap out of it, and make sure it's overcooked" step. For a guy who was a pretty good cook and worked his way through college waiting tables in a pretty decent steakhouse, Pop was a horrorshow at the grill.
          • Pequod
            Club Member
            • Apr 2016
            • 480
            • Crozet, VA
            • Gear
              • Medium Konro

            #15
            I always wondered where my mom got her chicken recipe. It was always served with a meat cleaver and gallons of water.

            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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