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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Show Us What You're Cooking-Volume 9, Spring 2018!!

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  • Top | #1

    Show Us What You're Cooking-Volume 9, Spring 2018!!

    Greetings folks,
    It is time to climb out of our winter slumber and break out a new chapter in our most popular thread series, SUWYC! While we know that BBQ has no season, I am sure everyone is ready to have some warm sun beating down on them, while that intoxicating thin, blue smoke rolls from their cookers. The BBQ on display in these threads is enough to make any Pit Master, weak in the knees.

    Enough from me...........

    Happy Spring and Show Us What You're Cooking!!!

    Check out the Winter Edition Here.

  • Top | #2
    Hahaha! Beat HH! Sunday was spring like! A nice fat Chuckie!Click image for larger version  Name:	FAF774C0-4AEA-45AD-A62E-21A4E212CF22.jpeg Views:	1 Size:	3.55 MB ID:	469872
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    • HouseHomey
      HouseHomey commented
      Editing a comment
      You Darn kids and that Rock n Roll, no respect I tell'ya. The Hawker with a solid showing is no joke, meat and a kettle. Two of my favorite things. Who was that masked man with the chop cblock? Nice work my flying friend.

    • Henrik
      Henrik commented
      Editing a comment
      That IS a nice fat chuckie! Love that bark!

    • Mudkat
      Mudkat commented
      Editing a comment
      Slurp!!

  • Top | #3
    "It might as well be Spring! And I feel so gay, in a melancholy way ..."

    https://www.last.fm/music/Dick+Hayme...Well+Be+Spring
    Last edited by EdF; March 23rd, 2018, 01:28 PM.

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    • FireMan
      FireMan commented
      Editing a comment
      And here Troutman I thought you would hum a tune from “Chitty Chitty Bang Bang”, shucks.

    • jgreen
      jgreen commented
      Editing a comment
      You forgot to load the picture.

    • EdF
      EdF commented
      Editing a comment
      Not much in the way of a pic, but there's the tune! I'm used to the Bing Crosby version, but this one will do.

  • Top | #4
    Ok spring!!!!!

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    • Ernest
      Ernest commented
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      Troutman not a single second of training. LOL

    • Troutman
      Troutman commented
      Editing a comment
      Well if your food is as good as your photography then you need to be one !!!

    • texastweeter
      texastweeter commented
      Editing a comment
      looks amazing!

  • Top | #5
    I'm not ashamed to mention the SCREW UP! I made a scratch Mac n cheese with a 1/4 moon smoked sausages and I ruined it. I made a Mornay sauce, held the final season until the end and dumped a whole salt dish into the pot. Whoops,I failed to remember I filled the dish.

    I was so,ticked off considering I have video of the smooth sauce, that's how I roll these days.

    so here's a pic of just the brat, minus the Mac n cheese and peas.

    Attached Files

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    • Troutman
      Troutman commented
      Editing a comment
      Hey I like brats.....

    • Spinaker
      Spinaker commented
      Editing a comment
      Love brats

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Brats is a Food Group! :
      Don't make me go all "Bubba" Blue!

  • Top | #6
    “Two-Week Pastrami”
    A: 12lb packer cured into corned beef, 5-7 days.
    B: 24 hour purge with multiple water changes to get rid of excess salt.
    C: Followed QVQ process below (3-6 days depending on when you chose to finish it). but didn’t bother with the fat flash or saving the purge.

    As per the process below this brisket never got above 135F internal so was super moist and fork tender.

    The aaddition of an up front smoke means you are smoking cold, wet meat twice. I find that this makes a difference also.

    The PKB genius is the 350F finish which avoids any stall and sets the bark before the meat can get above 135. Bark was actually crunchy around the edges and very good.


    So, double smoke from cold, completely tender, very juicy.

    No cambro hold required as in traditional either since you took care of the tenderness with the SV step and it’s coming off the cooker at 135F internal serving temp.



    1. Dry brine or start with purged corned beef and add BBBR
    2. Smoke at 225F until about 130F IT
    3. Bag the meat, chill if necessary to prevent boiling in vacuum then vacuum seal.
    4. Cook in sous vide at 135F for 72 hours
    5. Ice bath and put in fridge for a few hours or a few days.
    6. A couple hours ahead of dinner, unbag and save all the purge
    7. smoke at 350F to avoid the stall until an IT of 135F ( 350 hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
    8. (Optional) Heat previously trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
    9. Remove the meat. (Optional) Heat the purge and pour over meat after slicing.

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    • The Fireman
      The Fireman commented
      Editing a comment
      Wowza!!!

    • Aggie91
      Aggie91 commented
      Editing a comment
      Holey Moley, that looks good! But, what’s with all the white stuff in the first pic? Man, THAT part looks COOLD to an old South Texas Boy!

    • Jy2nd
      Jy2nd commented
      Editing a comment
      What a labor of love! Looks amazing.

  • Top | #7
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    Burgers on the brain. Serviced with leftover baked beans that have a leftover rack of SLC, SV'd and fried in lard. DEEE-licious.





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  • Top | #8
    I finally broke in my Jumbo Joe. Click image for larger version

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    • Troutman
      Troutman commented
      Editing a comment
      The mighty mite does a mighty fine chicken...love me some spatchcocked !!!!

  • Top | #9
    Pulled pork, pulled chicken, and Brunswick stew

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    • Troutman
      Troutman commented
      Editing a comment
      Ahhhhh...what army was in town ??? Looks excellent all around.....

    • dansha
      dansha commented
      Editing a comment
      38+ at my wife’s work for Sweet Sixteen - 9 hours slow & low on the EGG for the pork
      Overnight on the stew
      About 45 minutes for the chicken
      Little leftover on pork & chicken eaten today

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeah buddy, leftover stuff like that
      Rocks da house!!!

  • Top | #10
    Tried something new - whole fish on the grill. These are red snapper and Mayport shrimp. The snapper has a cilantro-garlic paste cooked on the Kettle with SNS. The shrimp are on my Hovergrill which was placed over some charcoal I heaped on a fig tree stump I've been trying to get rid of.
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    • HouseHomey
      HouseHomey commented
      Editing a comment
      I used to cook my fish not on direct but really hot! The cheeks are my favorite.

    • BourBonQ
      BourBonQ commented
      Editing a comment
      Wish I could like this more than once for cooking over a fig stump!

    • The Fireman
      The Fireman commented
      Editing a comment
      Red Snapper is my favorite.

  • Top | #11
    My 6 year old son wanted panda express. I didn't feel like leaving the house. So I got busy in the kitchen......

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    • HouseHomey
      HouseHomey commented
      Editing a comment
      Boom!! I yield to you sir!! A little less liquid as I suspected and no cooker for me either. Oven is the way to go, but that's old school these days. Made 10 4" hotel pans in the oven the other day when our steamer was down. It was amazing! No one knew what to do when the steamer gave out. Baffling!???

    • texastweeter
      texastweeter commented
      Editing a comment
      love it!

    • Joetee
      Joetee commented
      Editing a comment
      Is that general tso's chicken? I'd love the recipe if so.

  • Top | #12
    Mr. Bones Thai Jasmine all the way!!!!!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Suh-Weet, Brother!
      Thanks fer yer reply!

  • Top | #13
    Start every season with a burger. That's what I always say...

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    • jgreen
      jgreen commented
      Editing a comment
      My type of burger, no green stuff needed.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice burger!

    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Thanks Gents!!

  • Top | #14
    I love left over corned beef. My family and I prefer corned beef hash WAY more than corned beef and cabbage.

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    • JCBBQ
      JCBBQ commented
      Editing a comment
      Polarbear777 Busted! My family gave me the nix on St Paddy's day so I had a whole hunk... "leftover"

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeah you did!!!

    • texastweeter
      texastweeter commented
      Editing a comment
      taters and rooster bullets for the win!

  • Top | #15
    Lazy and picked up a pre marinated Santa Maria style pork tenderloins and threw it on the rectec then finished sliced on the gas (don’t hate me for a little bit of gas)Click image for larger version

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