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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Where's The Beef ???

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  • jecucolo
    Club Member
    • Nov 2015
    • 1273
    • Schertz Texas
    • Pit Barrel Cooker






    #16
    Funny, I cooked wing on my PBC wing hanger Friday and they really rocked! Super crispy. I improved my technique by spraying oil on them after on the grill fo 30 minutes. I love ABCBBQ Dave wing recipe.

    On Saturday for my wife’s birthday I Sous Vide some prime ribeye and tenderloin steaks for 3 hours and seared them on the kettle. Probably the best steaks I’ve cooked and maybe eaten.

    i just always have so much going on photos suffer.

    So cooking is happening in Schertz rest assured!

    Comment

    • Randy-Phx
      Club Member
      • Apr 2018
      • 537
      • Phoenix, AZ

      #17
      My beef ribs are in a stall. They are hovering around 173. Does anyone wrap their beef ribs or do you let them work their way thru it? I put them on at 10:00 am and it’s about 4:00 pm. Dinner will be between 5:30 & 6. Last time I cooked beef ribs for company dinner was late. Any thoughts?

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        If I have the time I just let them ride. If you're pressed for time, then wrap.
    • Randy-Phx
      Club Member
      • Apr 2018
      • 537
      • Phoenix, AZ

      #18
      Here’s a picture of the last 2 ribs. The other 4 were eaten before I could take a picture.
      Attached Files

      Comment

      • jgg85234
        Charter Member
        • Nov 2014
        • 736
        • Gilbert, AZ (Suburb of Phoenix)
        • *Cooking Equipment
          Kamado Joe Classic in Eucalyptus Table (2016)
          Kamado Joe Joetisserie (2017)
          Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
          Adrenaline BBQ Company Slow n Sear #61
          Adrenaline BBQ Company Drip n Griddle
          Weber Smokey Mountain 14.5" (2014)
          *Controllers
          Flame Boss 200
          *Thermometers
          Thermapen MK4 (Red)
          Thermopop (Red)
          Thermoworks TW8060 with grill and meat probes
          *Favorite Whisky - Knockando Speyside Single Malt
          *Favorite Red Wine - Clos du Bois Marlstone
          *Favorite White Wine - Sonoma Cutrer Chardonnay
          *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
          *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
          *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

        #19
        If the picture of Tri-tips gets so many likes, I guess I'd better post the cook here.

        As I said, one tri-tip into the freezer, the other got the dry brine treatment starting Friday night. Decided to use the Weber + SNS combo to cook the tri-tip. Outside temp was still in the low 60s when I cooked it. First, did the potatoes, then did the tri-tip. Indirect heat to about 118 and then turned up the fan to get the coals completely fired up. 2 minutes of sear on each side, and it was ready to eat. My favorite rub for Tri-tips has become Mrs. O'Leary's Cow Crust. Here's the pics. At $4.79/lb, this is definitely my favorite BEEF.

        Best regards,
        Jim


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        Comment


        • jgg85234
          jgg85234 commented
          Editing a comment
          Unfortunately the phone rang at the wrong time, and when I came back, part of it was already missing😳. Been cooking them like that forever. The Thermapen resulted in them looking almost exactly like that every time. They taste even better than they look.
          Last edited by jgg85234; February 11, 2019, 02:34 PM. Reason: Typo

        • jfmorris
          jfmorris commented
          Editing a comment
          Great looking tritip! We cannot get those here in Alabama though. Sadly, if I gave my wife a slice of that she would not touch it! She is a well done girl... I would have to just throw her slices in a pan and sear them or something. That is what I've done in the past with a full strip loin I smoked to 135.

        • jgg85234
          jgg85234 commented
          Editing a comment
          My wife grew up with well well done as well. One of first dates I started to re-train her. She got prime rib, medium rare. It worked. I still have to walk a tighttope, but she’ll eat anything from about 131 degrees and up. Thermapen turned it into a pretty exact science.
      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1624
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        #20
        Been busy with the end of pheasant season and then work. Soon very soon will get my cook on! My buddies and I had a great last two days of season. Next up - brisket.
        Attached Files

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Oh yea wanna see some smoked pheasants come off yo9ur cooker !!!

        • texastweeter
          texastweeter commented
          Editing a comment
          jalapenos and bacon please. let them hang out with the pecan smoke!

        • Sweaty Paul
          Sweaty Paul commented
          Editing a comment
          Thinking pheasant poppers for sure and maybe some pheasant taquitos too.
      • MeatMonster
        Club Member
        • Mar 2017
        • 655
        • Ellon, Aberdeenshire
        • I love beer, BBQ and rugby, just don't make me choose between them!

          GMG Jim Bowie
          ProQ Elite Smoker
          Boomerang 3 Ring Burner
          Fast Eddy Cookshack 120
          Fast Eddy Cookshack 240

        #21
        Ok brother - here's a shovel full of pics (including some beef) from my cooks in recent weeks - I'm swamped on the startup of my own smokehouse, so not posting as much as I would like! Hope this fix keeps you going!
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        Attached Files

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          VERY cool !!!! You are definitely going to be successful with that fare !!!

        • jecucolo
          jecucolo commented
          Editing a comment
          Very nice! I hope to have more patience to photograph my cooks.

        • NapMaster
          NapMaster commented
          Editing a comment
          In the words of the late Peter Boyle, Holy Crap!!
      • Ahumadora
        Club Member
        • Oct 2015
        • 2170
        • Warkworth, New Zealand

        #22
        On vacation at the beach and cooked up 1/2 of a 14lb beef belly (vacío). Saved the other half for later. Been in the freezer for a month waiting for this moment. I spotted this belly in the freezer at the supermarket and instantly grabbed it. It is marbeld like Wagu / kobe. Ate it for lunch today and was insane!! Excellent flavor, texture and juicy. I ate nearly a kg by myself. My 7 y.o daughter was even licking the juice of her plate. Looking forward to the other 1/2 on weds.
        Attached Files

        Comment


        • jecucolo
          jecucolo commented
          Editing a comment
          Holy cow!
      • jfmorris
        Club Member
        • Nov 2017
        • 3579
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Slow 'N Sear Deluxe Kamado (2021)
          • Camp Chef FTG900 Flat Top Grill (2020)
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • King Kooker 94/90TKD 105K/60K dual burner patio stove
          • Lodge L8D03 5 quart dutch oven
          • Lodge L10SK3 12" skillet
          • Anova
          Thermometers
          • Thermoworks Smoke w/ Wifi Gateway
          • Thermoworks Dot
          • Thermoworks Thermapen Classic
          • Thermoworks RT600C
          Beverages
          • Whatever I brewed and have on tap!

        #23
        Haha. I am on a surgery imposed 5 pound lifting limit, and have a neck collar on, so not much cooking. Heck a week ago I couldn't even manage to get my pants and shoes on by myself! That said, the son "helped" me reverse sear some USDA Prime NY Strips this past Friday night on my new Genesis, along with grilled artichokes (boiled the day before, split, seasoned with olive oil, pepper and salt). I forgot to take any pictures though! His new bride was off for the evening at a bachelorette party for another young woman, and the son was hungry and came to our house looking for free food!

        I love doing the reverse sear with my kettle, but the dry brined 1.5" thick NY strips were still yummy on the gasser. We cooked indirect at the far end from the lit burners until the steaks reached about 115, then kicked up the 2 lit burners on high until the upside down GrillGrates reached 700F on the IR, and seared the heck out of the steaks until the son and mine reached 135, and the wife's reached 145. He did all the flipping, I just worked the Thermapen!

        Comment

        • Willard
          Former Member
          • Apr 2018
          • 869
          • Leesburg, Fl.

          #24
          Not that I have a lot of cooking expertise to share anyway but I have been preoccupied with lawn and garden stuff and researching the birds and the bees. No seriously. I’m adding a butterfly and bee garden to my bird sanctuary and redoing landscaping and resodding the lawn. And, AND adding an 18’ x 16’ “cave” at the end of the pool for GRILLING where a beer or 2 may be consumed and a cigar or 2 may be smoked and more than a couple of lies told. Summer will be great!

          Comment

          • Attjack
            Club Member
            • Aug 2017
            • 4637
            • Primo XL
              Weber 26"
              Weber 22"
              Weber 22"
              Weber 18"
              Weber Jumbo Joe
              Weber Green Smokey Joe (Thanks, Mr. Bones!)
              Weber Smokey Joe
              Orion Smoker

              DigiQ DX2
              Slow 'N Sear XL
              Arteflame 26.75" Insert

              Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
              - With Rear Infrared Burner
              - With Infrared Sear Burner
              - With Rotisserie
              Empava 2 Burner Gas Cooktop
              Weber Spirit 210
              - With Grillgrates
              ​​​​​​​ - With Rotisserie
              Weber Q2200

              Blackstone Pizza Oven

              Portable propane burners (3)
              Propane turkey Fryer

              Fire pit grill

            #25
            Here it is.

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            Comment

            • texastweeter
              Club Member
              • Jul 2017
              • 2932
              • Republic of Texas

              #26
              I have been super busy. I still outdoor cook 5 days a week plus, just haven't been posting. Ribeye and potatoes last night. Chicken the night before, pizza before that, and the Jack Daniels Time Warp has erased everything prior. I guess since y'all asked nicely, I'll try to post more often, lol.

              Comment


              • Hulagn1971
                Hulagn1971 commented
                Editing a comment
                I wondered today where you've been...

              • Troutman
                Troutman commented
                Editing a comment
                Well I'm not asking politely, get your butt back in here tweeter
            • jecucolo
              Club Member
              • Nov 2015
              • 1273
              • Schertz Texas
              • Pit Barrel Cooker






              #27
              Click image for larger version

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              Announcement

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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