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Meat-Up in Memphis 2021

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Recipe Formats - Too Wordy???

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  • jgg85234
    Charter Member
    • Nov 2014
    • 738
    • 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)
      Flame Boss 200
      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

    For me, the words and pictures wrapped around the recipes are invaluable. With all of the recipes on the site, how would someone ever know which ones they might like to try? Once I have selected recipes, it might be handy to be able to print the recipe card just to make it easier to actually prepare. But, as others have noted, smart phones can do that job quite nicely. So can tablets.

    Meathead's text and photos are what make this site the greatest cooking site on the Internet.

    Best regards,


    • Meathead
      Meathead commented
      Editing a comment
      Mom? Is that you?

    • CaptainMike
      CaptainMike commented
      Editing a comment
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9295
    • Kansas Territory
    • Grills / Smokers

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    For me, an this is solely my ¢2...
    I, most emphatically, systematically, categorically LOVE havin Th Backstory on stuff. All Stuff. All yall's stuff. Keep it comin!

    I'm a Certifiable Information Junkie.( Johnny Five an I party A Lot.)

    An a Good Yarn, whether over dinner, adult bevs, around th fire, or written/posted (Which is exponentially more difficult, try it, yall, btw), is an inherent, integral part of Who We Are, as a Species...it is among th things that define Us...

    For me, if th receipt section, or any other part of this site were to be solely limited to standardized, formatted, mindless pablum, why, then, it would be drier than a popcorn fart.

    Havin a "Pablum" button to push, to print out a summary of a receipt, I'm not unreceptive to, jus aint, previous, felt no intense hankerin fer one.
    Last edited by Mr. Bones; July 21, 2018, 06:29 AM.


    • gcdmd
      gcdmd commented
      Editing a comment
      Thanks again, Bones. Once you set me on the path I found several sites that list them. You've opened a whole new world. I guess us old dogs can be edjamakated after all.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I guess us old dogs can be edjamakated after all.
      Lordy, I sure hope so, else it's time fer my long-overdue Dirt Nap!

      I kinda noticed that yall, down Tejas way, spell edjumakated different, but read yer transmission 5X5, LIMA CHARLIE Works fer me!

    • gcdmd
      gcdmd commented
      Editing a comment
      Dirt nap? No way, Amigo Mio. You need to stay on this side of the grass for a spell longer. The Pit wouldn't be the same without you.
      Last edited by gcdmd; July 29, 2018, 04:58 AM.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1961
    • 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

    I appreciate the future development of the recipe card. Sometimes, I kinda just want the goods. But having perused some actual recipe blogs, frequently for diet restriction compliant recipes, I’ve come to appreciate the difference between the notes and headers here and the actual fluff for page length that some folks do. Have read so many recipes that deal with the weather, the season, the author’s various disease conditions or farmer’s markets, or children, that I recite a line from a Roger Waters album... “I don’t care. Shut up. Play the album.” I don’t really do that here, though the Blonder Brine could use a recipe without the full article. I make it a couple times a year and it’s buried pretty deeply under the science.

    Keep on keepin on.


    • Meathead
      Meathead commented
      Editing a comment
      We are on it. Clint and David will be working on this full time soon.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
  • stevey
    Club Member
    • Jun 2017
    • 18
    • Ann Arbor, MI

    I use an app called Paprika 3 on my iPhone, iPad, or Mac. It pulls the recipe out, lists the ingredients, and summarizes the directions. It lets me change units and lets me scale recipes. It even lets me make a grocery list. It is inexpensive and works great on Amazing Ribs. It lets me keep recipes together with those from the New York Times, Serious Eats, and more. It is way easier than cutting and pasting. By the way, I love reading everything about the recipe- thank you Meathead! There is good stuff in there.


    • Meathead
      Meathead commented
      Editing a comment
      The problem with Paprika is that we are constantly tweaking recipes, making them better, and occasionally correcting errors, not that I ever admit to making errors.

    • jgg85234
      jgg85234 commented
      Editing a comment
      Errors? Thought those were called enhancements. Maybe you should include a release number
      🥇🥈🥉 Major releases are things like removing salt, minor are just proportion changes. You’re already tracking new and/or improved for the indices. Adding a version mumber should be easy
  • smokenoob
    Club Member
    • Dec 2017
    • 1028
    • Gulf Breeze, Florida

    After we have committed the headnote and pics to memory, many folks want to save a concise version of a recipe. Thats natural, some guy named Cliff started that practice a long time ago. It works for refreshing the headnote and pics buried in your synapse. If you only read Cliff's notes before the test and not the book, you probably failed. I feel the same way about Meathead recipies. If the condensed form was easy to get, it would probably by hyperlinked off into the internet world and diluted to just another recipe (effectively deMeatheaded). I have nothing against Cliff or his notes, I do the cut n paste dance to. What's my point? I'm not sure, just talkin' in circles. Have fun and Q on!

    Remember, this is a forum, not a place for right or wrong, in brainstorming there is no wrong. Don't get hung up on the "words". Maybe "wordy" and "fluff" wasn't the best selection, but I didn't take it as negative after I read it a few times.


    • Meathead
      Meathead commented
      Editing a comment
      As I explained above, we are working on this.
  • jlazar
    Charter Member
    • Oct 2014
    • 641
    • San Antonio
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    I love the headnotes and pics. But some folks seem to only read them once. Why not have the capability to print with a button as you are working on, but also have another button which says include headnotes and pics. That would seem to satisfy all sides of the fence.

    Meathead. I understand your feelings about the word fluff since you are only trying to convey the most complete and accurate information. You and this site are a true treasure. Look forward to you next recipe.


    • Meathead
      • May 2014
      • 1345
      • Chicago area
      • Remember, no rules in the bedroom or kitchen

      For those of you who enjoy reading recipes, as I do, the poet laureate is Leah Eskin. You need to read several to get her. Not a word wasted, so many layers. Here are some of her headnotes linked to related recipes http://www.leaheskin.com/#/column/


      • EdF
        EdF commented
        Editing a comment
        Her columns look great. Thanks!

        If you like creative Asian, and great storytelling, this woman is amazing: http://ladyandpups.com/
        Last edited by EdF; July 21, 2018, 01:33 PM.
    • Red Man
      Club Member
      • May 2018
      • 1028
      • Western Washington

      I really appreciate all the background and explanations. I don’t really retain information unless I understand why something is the way it is. If I understand it, I will remember forever.


      • EdF
        EdF commented
        Editing a comment
        Same way here!
    • customtrim
      Former Member
      • Dec 2016
      • 1120
      • stow ohio

      I don't understand as usual and as always, Christmas is spelled Xmas now why because we don't want to type or write a few extra letters? Really. We want special buttons why because we don't want to click on some other button twice ? Really We don't want to be bothered with taking a extra step preparing our cook but complain it did not come out as good? Really. We want to cook over live fire but don't want to add more fuel so we cook it in the oven to finish?Really why. We can not click and drag over something we want to then hit copy then hit print and store the hard copy in a hard folder or even in a folder on a drive, instead we should reinvent the wheel and make what we want to do by mental telepathy so we don't have to click drag get up or say anything it will just happen, once this happens and is incorporated into Alexa or Google home we will be happy, we will weigh 500 lbs be diabetic and possibly die of a heart disease. Before this all happens we will complain that Alexa or Google messed up the rub or temp and ruined your hard thought out thoughts and will want it changed for the better for your busy life. Again I don't understand I am not as literate (got it right this time) as most but I have no problem dragging a cursor across a screen using my finger,or pen click copy, click print or save, give me a minute that was tiring and the Breo is wearing off. Again our society has become a me first regardless what anyone else thinks, if the administration and owner,moderators want to change something fine no biggie, if not I still have enough energy to drag my cursor.I think someone said there were 14,000 plus members you can not or will not make everyone happy but the majority will continue to roll with the way things are without ever complaining. I don't understand the problem


      • Meathead
        Meathead commented
        Editing a comment

      • Mosca
        Mosca commented
        Editing a comment
        I don't understand, as usual.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Boom! Don't worry about me, I'll catch up!
    • Meathead
      • May 2014
      • 1345
      • Chicago area
      • Remember, no rules in the bedroom or kitchen

      The new recipe card has been deployed. We still have a lot of work to do to trim headnotes dow to essential info for the recipe and move the other info to below the card. We also have not set up the print the card button. Working on it.


      • fzxdoc
        Founding Member
        • Jul 2014
        • 5084
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range

          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        Yippee yahoo! Small but mighty steps. Thanks, Meathead .

        Last edited by fzxdoc; July 28, 2018, 07:21 AM.


        • CaptainMike
          Club Member
          • Nov 2015
          • 2482
          • 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)
            Thermoworks Smoke and Thermapen.

          What she said!!


          • ecowper
            Founding Member
            • Jul 2014
            • 3267
            • 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

            Meathead thanks for the recipe cards. they look great.

            PS I love all the “fluff” .... keep it coming!


            • FireMan
              Charter Member
              • Jul 2015
              • 7678
              • Bottom of Winnebago

              I’m gettin my money’s worth, yes I am. I still can’t get over funding this, wow!


              • ecowper
                ecowper commented
                Editing a comment
                While you’re at it, I have a couple things I’m looking to fund

              • FireMan
                FireMan commented
                Editing a comment
                Oh yeah ecowper, your rodeo.

              • ecowper
                ecowper commented
                Editing a comment
                Somebody has to pay for the rodeo FireMan!
            • gcdmd
              Charter Member
              • Sep 2014
              • 1020
              • The Republic of Texas

              I'm a long time user of the copy and paste to Word method. However, recently I dragged out my old MasterCook14 disk and loaded it onto my computer. There are some things about the program I don't like, but one of the features is a bookmark you can add to your browser tool bar that will extract a recipe from the web page you are viewing. It's not perfect, and you often have to do some editing and additional C & P. One of the drawbacks is that you have to have an account (small annual fee) to use it. However, if you have an account with the MasterCook web site, you can save it to their server, as well as download it to your computer. You can then access it either online or from your own computer.


              • EdF
                EdF commented
                Editing a comment
                Pretty much exactly how I use Evernote.



            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)
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            Meat-Up in Memphis



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