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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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What Do You Think?

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  • Troutman
    Troutman
    Club Member
    • Aug 2017
    • 7836
    • 1521
    • OUTDOOR COOKERS
      BBQ ACCESSORIES
      WOOD & PELLET PREFERENCES
      SOUS VIDE
      INDOOR COOKWARE
    #16
    I’d use a STICK burner

    Comment

    • MBMorgan
      MBMorgan
      Club Member
      • Sep 2015
      • 6560
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring
      #17
      Originally posted by RonB View Post
      I'm not sure what wine goes with Rhino...
      Something from the Rhine region, of course.
      • 1 like

      Comment

      • ComfortablyNumb
        ComfortablyNumb
        Club Member
        • May 2017
        • 3493
        • Northeast Washington
        • KBQ C-60
          PK360
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot
        #18
        I think you'll have to kill it first, and the .22 ain't going to git her done.
        • 1 like

        Comment

        • Timbo54
          Timbo54
          Club Member
          • May 2018
          • 156
          • Roseville , Ca
          #19
          Spatchrhino or butterflying would be ideal in a Imu wrapped in banana leaves. Simple seasoning with Dalmatian rub or BBBR should bring out true flavors after 24 plus hours of roasting. Those of you so inclined please post pics.
          Last edited by Timbo54; February 19, 2019, 01:11 AM. Reason: I'm lost as far as a wine pairing.

          Comment

          • jecucolo
            jecucolo
            Club Member
            • Nov 2015
            • 1273
            • Schertz Texas
            • Pit Barrel Cooker
            #20
            It taste like chicken so I would dry brine it, mix up 2000 tablespoon of flour, 2000 tablespoons of baking powder, 1000 teaspoons of table salt, mix it in a plastic bag ( I’d use the plastic bag mattress’s come in), shake off excess flour, use the vortex on your modified 22’ kettle, brush oil about half way through around hour 50 and then just sauce with good buffalo sauce. I know it’s rhino but as I said it taste like chicken and it will be fine.

            Comment

            • Steve B
              #20.1
              Steve B commented
              February 19, 2019, 09:37 AM
              Editing a comment
              This is the way to go for sure. I did notice that you would use a 22' "foot" kettle.
          • Dick Anderson
            Dick Anderson
            Club Member
            • Oct 2017
            • 119
            • Northern Sonoma County, California
            #21
            Maybe if it was on sale

            Comment

            • Potkettleblack
              Potkettleblack
              Club Member
              • Jun 2016
              • 1970
              • 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
              #22
              I'm sure Francis Malman has a plan. And a thing to tie it up by a campfire.

              Comment

              • Steve R.
                Steve R.
                Club Member
                • Jul 2016
                • 2519
                • Elizabethtown, KY
                • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.
                #23
                I'm imagining Ahumadora rigging up a rotisserie in preparation for an epic cooking class.

                Comment

                • Ahumadora
                  #23.1
                  Ahumadora commented
                  February 19, 2019, 06:32 PM
                  Editing a comment
                  Nah too heavy for a Spit. I would use a ragged out CAT D8 to dig a big hole then set it on fire in the ppit. After all the fire is out and 30 tons of steel is piping hot toss the Rhino on and cover with Mesquite n dirt. leave it for a day
                • texastweeter
                  #23.2
                  texastweeter commented
                  February 19, 2019, 06:34 PM
                  Editing a comment
                  Ahumadora serve with an apple in its mouth?
                • Steve R.
                  #23.3
                  Steve R. commented
                  February 19, 2019, 07:45 PM
                  Editing a comment
                  And there you go. I just knew Ahumadora would come through for us.
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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.
              See more
              See less

              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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