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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! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Show Us What You're Cooking! - Volume 10, Summer 2018

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  • Larry Grover
    Club Member
    • Mar 2017
    • 338
    • https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/460226-bbq-guru-pit-viper-fan-to-pk360-tutorial

    Top | #256
    Foil wrapped cabbage boats with bacon. Really good stupid-simple meal:

    - Cut cabbage into quarters
    - Smear some butter on the sides
    - Season: I used Everglades AP (salt, onion, garlic, spices.)
    - Stick onion slices on the butter (or lay around bottom)
    - Cover with bacon.
    - Wrap with foil & bake 350 for 65-70 min.

    First you'll smell bacon, and when the hearty cabbage smell kicks in it's done. The juices that collect at the bottom is so comforting!

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    • Spinaker
      Spinaker commented
      Editing a comment
      I love that Everglades seasoning! That is great stuff!

    • JTpellets
      JTpellets commented
      Editing a comment
      Cabbage, bacon, onions... Im in!

    • Fire Art
      Fire Art commented
      Editing a comment
      I go one step further and add Parmesan cheese
  • JTpellets
    Club Member
    • Oct 2017
    • 187

    Top | #257
    Chicken thighs todays. Its my daughters favorite. Messy hands and face makes for good laughs when theres an itchy nose involved.
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    • Troutman
      Troutman commented
      Editing a comment
      Last pic says it all, forget about the cook, look at tha smiles and sticky fingers !!!

    • Fire Art
      Fire Art commented
      Editing a comment
      Nice
  • Fire Art
    Club Member
    • Jan 2018
    • 1050
    • Jackson hole Wyoming

    Top | #258
    This was terrible
    Attached Files

    Comment


    • JakeT
      JakeT commented
      Editing a comment
      Drop it in the mail I'll confirm then throw it away.

    • CaptainMike
      CaptainMike commented
      Editing a comment
      I think I just threw up in my mouth a little bit.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Mmm.. meat!
  • JakeT
    Club Member
    • Mar 2018
    • 391
    • Northern California
    • KBQ C-60
      Rectec RT-680
      Weber Kettle 22"
      PitBoss K22 Kamado
      Weber Genesis
      Nexgen table top propane grill

      A-MAZE-N-TUBE 6", 10", maze
      BBQ Dragon
      BBQ Dragon Chimney
      iGrill
      Fireboard
      Bernzomatic w/ Mapp Gas

    Top | #259
    Tri tip French dip sandwiches from some leftovers! I was struck by inspiration when I saw the meat slicer in the pantry. Definitely a good use for the leftovers.

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    • JTpellets
      JTpellets commented
      Editing a comment
      Leftover tri tip on the deli slicer is money!

    • JakeT
      JakeT commented
      Editing a comment
      JTpellets, heck yeah! That was actually a first for me, but I will definitely do it again.
  • Fire Art
    Club Member
    • Jan 2018
    • 1050
    • Jackson hole Wyoming

    Top | #260
    That looks delicious and nutritious

    Comment

    • barelfly
      Club Member
      • Dec 2017
      • 522
      • New Mexico

      Top | #261
      I SVed a chuck eye steak tonight. 129* for 90 minutes, shocked, dried, brushed with beef love and rubbed with Carne Crosta from Oak Ridge BBQ. Finished with a sear on the gasser. This came from Crowd Cow, Novy Ranches, so grass fed/finished. I was a bit disappointed with the overall cut, so perhaps I didn’t cook his cut correctly?

      Anyone have experience with a chuck eye steak? I chose this method as it’s the “cousin” of the ribeye so thought it would work but just too chewy and to much gristle. Even CrowdCow recommended cooking on CI skillet at a higher temp, 5 minutes per side, so that’s another reason I thought SV then sear would work. Does this cut need more time in the bath/slow cook to break down? I did like the flavor of the rub though so will try it on a ribeye to see how I like it the second go round.

      Thanks for the feedback.
      Attached Files
      Last edited by barelfly; July 13th, 2018, 10:13 PM.

      Comment


      • barelfly
        barelfly commented
        Editing a comment
        JakeT Fire Art Potkettleblack JCGrill

        Thank you all for the feedback. Will try it again at some point.

      • EdF
        EdF commented
        Editing a comment
        Potkettleblack called it.

      • theroc
        theroc commented
        Editing a comment
        I SV my chuck roasts/steaks at least 24 hrs at 131, then finish them with a sear. They come out very tender. Guessing that chuck eye would be similar.
    • Troutman
      Member Recipe Director
      • Aug 2017
      • 6248
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      Top | #262
      Chuck eyes are cut directly next to the ribeye around the 5th rib. They are part of the same longissimus muscle as their ribeye cousin starting at the 6th rib. Having said that they do not cook up like say a chuck roast but more like ribeyes.

      I grill them normally like any other steak and have never SVd. I think more bath time might have been advantageous but that would depend on their size. It may also be an issue with them being a grass fed finished meat. Either way don’t give up on that cut, it’s a great economical alternative to ever increasing cost of ribeyes.

      Comment


      • barelfly
        barelfly commented
        Editing a comment
        Do you grill these to your normal preferred temp? And if so, what temp is that?

      • Troutman
        Troutman commented
        Editing a comment
        I just reverse sear like a ribeye. Take them to about 115* IT then sear. Finish at 125-130*. A lot of what is called chuck eye is not the 4-5" from the front of the chuck eye roll, it's somewhere in the back and marketed as chuck eye. Those cuts tend to be a lot tougher, more like chuck. That was one of my thoughts.

      • Troutman
        Troutman commented
        Editing a comment
        In my experience flat iron, coulettes and hangers all can be cooked to rare-medium rare. Those are, imo, the best value cuts of beef from the cow. You chose wisely, best bang for the buck. Do a comparison cook of all three !!!!
    • goosebr160
      Club Member
      • Mar 2017
      • 194
      • Massachusetts

      Top | #263
      Yesterday I smoked some more BBs for a neighborhood party. These were my best yet!
      Attached Files

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Great looking hung ribs, lucky neighbors !!!

      • HawkerXP
        HawkerXP commented
        Editing a comment
        PBC, PBC, pbc,...….nice!

      • JakeT
        JakeT commented
        Editing a comment
        Nice!
    • CaptainMike
      Club Member
      • Nov 2015
      • 2099
      • 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)
        Fireboard
        Thermoworks Smoke and Thermapen.

      Top | #264
      Haven't posted on SUWYC in a while so here's a little of what's going on at our place.

      Paella (and next morning breakfast) for 25

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      Surfnturf for 2

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous Cooks, Brother!
        How's that remodel thing comin? (Sorry, hated to bring up th "R" word...)
        Many Thanks, as well, fer th links to th paella pans...

      • CaptainMike
        CaptainMike commented
        Editing a comment
        It's coming along in fits and starts Mr. Bones. Life gets mixed in here and there, but steady as she goes. I spent the day cutting and fitting granite sills for the kitchen windows. Of course, I had to add a number of specialty tools to the arsenal, but adding tools is never an issue for me or Mrs. CaptainMike!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Damn Skippy my friend!!!
    • Keiferr
      Club Member
      • Jun 2018
      • 958
      • Southeast Michigan

      Top | #265
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ID:	532322 Busy day! Got 40# of butts rubbed with Hooker’s Magic Butt Rub and on the BGE for tomorrow’s car show benefiting our local Veterans pantry and got my wife’s BFT (Big Fancy Truck) ready for it's first car show appearance. Chillin’ and waiting for the butts to finish.

      Comment


      • theroc
        theroc commented
        Editing a comment
        Wow! That's making great use of the available space on the cooker.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Mopar and pork butts

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Fancy! I'm likin it!
        Good luck at th Car Show, Bless ya fer takin care of Our Vets!
        Have a Great Weekend there, yall!
    • cruiseplanner1
      Club Member
      • May 2016
      • 21
      • Au Gres MI

      Top | #266
      Just finished smoking two pork "butts" Thursday. I learned so much from this site and it is well worth my annual membership. I have gotten so many compliments from family and friends and they tell me how much better my food has been the last two years. Here are pictures of the finished product. Using the dry brine and Memphis dust and a NC Vinegar based mop is all that is needed on these beauties. Click image for larger version

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      • Pequod
        Club Member
        • Apr 2016
        • 397
        • Fairfax Station, Virginia
        • Gear
          • Komodo Kamado 23" Ultimate
          • Komodo Kamado 32" Big Bad
          • Medium Konro

        Top | #267
        Nigerian Suya. Scored some authentic Suya Pepper from a Nigerian friend.
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        • Troutman
          Troutman commented
          Editing a comment
          Love it, great looking kabobs.

        • theroc
          theroc commented
          Editing a comment
          Yummy, Love those skewers.
      • Pirate Scott
        Club Member
        • Mar 2017
        • 1441
        • Clay, New York
        • - Plain old Charbroil Charcoal Grill
          - 26" Weber Kettle
          - Jack Daniels No7, Four Roses

        Top | #268
        Ghost Pepper Ribs, And Memphis Dust Ribs On the Jim Bowie.
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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Those both look/sound great; I would alternate, eatin em, til I expire, or th ribs is gone, one!

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Yeah baby! Here we go!!!
      • twd3pdx
        Club Member
        • Jun 2018
        • 2
        • Vancouver, WA

        Top | #269
        Ribs on the PBC. Memphis Dust. Two racks wet with a KC-style BBQ sauce, one dry. Probably could have used another 30 minutes or so in the pit, but I'm starting to dial in times and performance with the PBC. Also, newly developed recipe for beans that turned out amazingly good.
        Attached Files

        Comment


        • cruiseplanner1
          cruiseplanner1 commented
          Editing a comment
          That looks fantastic. Love good homemade baked beans. Those bones are making me drool

        • twd3pdx
          twd3pdx commented
          Editing a comment
          Thanks, guys!

          As for the beans, I'm going to see if I can replicate the results before sharing the recipe (gotta make sure about them and I'd hate to lead anyone astray), but I will say that the key ingredients are a poblano pepper and a jalapeño pepper, sautéed before adding to the pot.

        • Mudkat
          Mudkat commented
          Editing a comment
          What a meal!
      • goosebr160
        Club Member
        • Mar 2017
        • 194
        • Massachusetts

        Top | #270
        Had myself a little culinary adventure today with the PBC. I call it, "Italian Beef Burnt Ends."

        Took a 3 lb chuckie, dry brined overnight, seasoned with McCormicks Italian seasoning and garlic & herb (salt free) seasoning. Smoked in the PBC with some apple wood chunks until it was stalled at 180 for 2 hours. Wrapped in butcher paper and it dropped to 174 over the next 1.5 hours. Moved it to an aluminum pan (still in the butcher paper) and covered with foil. Finally started climbing again. Took another 1.5 hours to reach 195.

        When it was at 190, I threw some banana pepper rings, the banana pepper juice, and some beef broth in a sauce pan and brought it to a boil. Simmered until ready to combine with beef.

        At 195, I pulled the chuckie out. Sliced it into 1" cubes, returned it to the foil pan, added some more of the McCormick spices and mixed in the banana pepper mixture. Threw it back on the PBC for about an hour. At this point, the meat wasn't quite tender enough, and I couldn't get the temp in the PBC above 275. I covered the pan with foil and put it in a 350 degree oven for another 30 minutes until nice and tender.

        Served on a sub roll with provolone cheese. Absolutely amazing!
        Attached Files

        Comment


        • Bogy
          Bogy commented
          Editing a comment
          Yep, that looks great. Is that all that made it to a bun out of that pan?

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          That there looks/sounds Fan-Chuckin-Tastic, brother!
          Thanks fer th inspirational idea, an detailed writeup, as to how to git there, from here!!
          Much appreciated!

        • Troutman
          Troutman commented
          Editing a comment
          Gotta love Sir Charles, any way you can get him !!!!

      Announcement

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      Meat-Up in Memphis 2020

      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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      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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