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

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  • Idleratchet
    Club Member
    • Jul 2018
    • 96
    • Allen Park MI
    • 22" WSM
      22" Weber kettle premium
      Slow n Sear
      Thermopro TP20

    Click image for larger version

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ID:	559307 Smoked a couple racks of ribs today. It was my first time trying the 3,2,1 method. Ended up going 2.5, 2, .5. Wrapped them with butter, honey and brown sugar. They came out really good. Definitely like wrapping them. Click image for larger version

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    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Those ribs look darn tasty! Nice Job!!!
  • JCGrill
    Club Member
    • Mar 2017
    • 1315
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    I made a rack of ribs for dinner. This was an Asian rub. I'll post about that elsewhere. They turned out excellent!
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    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Looks look darn tasty too!!!
  • texastweeter
    Club Member
    • Jul 2017
    • 2107
    • Republic of Texas

    Brisket and ribs for the grand parents in law.
    Attached Files

    Comment


    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Excellent combo! I'll be everyone ate very well....
  • Oozzy
    Club Member
    • Jun 2017
    • 111
    • Philadelphia, PA
    • Weber Genesis II
      WSM 22.5
      Smoke Pro Wireless
      Auber Temperature Controller for WSM
      Thermapen MK4

    And it is finally done! Click image for larger version

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    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Looks perfect my friend!!!
  • goosebr160
    Club Member
    • Mar 2017
    • 191
    • Massachusetts

    Pulled pork today with Henriks pork rub and cherry wood. Rub was delicious, perfect balance of sweet and spice.
    Attached Files

    Comment


    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Nice cook! GREAT pics....Cheers!!
  • BBQ_Steve-O
    Founding Member
    • Jul 2014
    • 173
    • NorthWest WA State

    10 pounds of smoked sockeye:

    First pic is after brining for 9 hours and air drying for about an hour:

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    Next Pic is after air drying for four hours and drying in the fridge overnight:

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    Fresh on the smoker:

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    After 1 hour on the smoker:

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    After 2 hours:

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    After 3 hours:

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    Finished!

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    • JCGrill
      JCGrill commented
      Editing a comment
      I will 2nd Troutman. Smoked salmon is awesome.

    • BBQ_Steve-O
      BBQ_Steve-O commented
      Editing a comment
      Thanks, everyone! I will try to write that up today - if I get time.

    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      WOW!! That Salmon looks gorgeous!!
  • barelfly
    Club Member
    • Dec 2017
    • 581
    • New Mexico

    Crowd Cow skirt steak with a good Moio sauce. Seared on the $30 wonder kettle with KBB.

    Really enjoy this mojo sauce cooked this way.
    Attached Files

    Comment


    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      YES!! And bonus points for throwing down with the board sauce....NICE!

    • barelfly
      barelfly commented
      Editing a comment
      Troutman that may be one of the funniest posts on here! Hahaha

    • Bumby
      Bumby commented
      Editing a comment
      That looks awesome. I gotta get into the board sauce game!
  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

    Ugly Drum Smoker rotisserie chicken they Spun for an hour and a half at 350ish. internal 165 Webber beer can rub smoke cabbage and Parmesan cheese and bacon for an appetizer we had Anaheim pepper poppers
    Attached Files

    Comment


    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Nice looking Bird!!
  • Bogy
    Club Member
    • Mar 2016
    • 312
    • North Central Iowa
    • Weber Genesis E-310
      Original Grilla
      Smokey Joe® Charcoal Grill 14"
      Thermoworks Smoke Thermometer with gateway
      2 iGrillminis - from before they were Weber.

    Last night about 10 my two pork butts went on the Grilla, with an application of MD. Label fell off at some point in the freezer, and I don't remember just how many lbs they were, but I'm going to estimate about 20 lbs between the two. Had an ambient probe on the Smoke during the night, just to make sure I didn't lose fire, with the other in the (slightly) smaller of the two. This morning at 7:30 I changed to a meat probe, and in answer to all those "how long will my XX lb piece of meat take to cook" questions, the bigger butt was about 8 degrees hotter than the smaller. Actually, seeing the temp in the second one, I reseated the probe in the first one, and gained about 15 degrees, but still 8 degrees cooler. Figure the first probe, the first time, was against a bone, in a pocket of fat, etc. Took one butt off about an hour before we were going to eat. It was so done, it fell apart as I wrapped it to put it in the faux cambro. Took the second butt off half an hour later and wrapped it. The ten of us pretty well went through the first one, probably split the second one and send some home with the kids. I'm just glad to get it out of the freezer. Dinner was the pork, potato salad, and cowboy beans.

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    Last edited by Bogy; September 1st, 2018, 10:24 PM.

    Comment


    • Bogy
      Bogy commented
      Editing a comment
      Skip you should have stopped by, we had plenty! Thanks to everyone for the nice comments. By the way, I didn't mention it earlier, but also pictured is my new Blaz'n Smoker Pro. I loaded it with Apple pellets and a few Cherry wood chips. The Grilla was loaded with a Competion Blend. I was using Pit Boss, because it's all I have handy around here. My son delivered a load of Lumberjack yesterday.

    • Henrik
      Henrik commented
      Editing a comment
      What a beautiful cook!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great Cook, Brother!
      That there looks like a plate fulla Deliciousness!
  • Steve B
    Club Member
    • Jun 2016
    • 2564
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    Picked up a little treat for myself. A 2” thick American Kobe NY strip steak. She weighed in a tick under 20oz.
    I decided to go hot and fast using my kettle and the Vortex and a CI pan. I only seasoned with kosher salt and used about a tablespoon of clarifyed butter in the pan.
    The loaded baked potato was just to fill out the plate.
    Man this was awesome. Sorry no pic before slicing. Click image for larger version

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    Comment


    • Donw
      Donw commented
      Editing a comment
      Gorgeous plate of food.

    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Just WOW!!!

    • Henrik
      Henrik commented
      Editing a comment
      Boom!
  • Mosca
    Charter Member
    • Oct 2014
    • 2766
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Breakfast on the griddle!

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    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Singing my tune....
  • RichieB
    Club Member
    • Apr 2018
    • 741
    • Western Mass

    Took a stab at Poor Man's Burnt Ends last night. 2 pound chuckie. Rubbed with salt pepper garlic powder. 2.5 hours indirect at 275 to get to 165. Then covered with foil. about 1.5 to get to 195. Off grill, cooled down to cut into bite size pieces. BBQ sauce Stubbs Hickory Bourbon and drizzled brown sugar. Mixed and back on till bubbling. Tender for chuck, sweet and crunchy. Had with baked beans and some cowboy candy. The selection was sort of a mistake as sweet + sweet + sweet & hot = too sweet. Next time balance the sides for contrast.



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  • Bumby
    Club Member
    • Oct 2017
    • 249
    • NYC

    A little Friday night gathering. Started with an appetizer of bacon. Then a main course of ribs, three ways -- patta negra, US style and lamb. And I threw on a whole chicken and tri tip for good measure.

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    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Now that’s a party.

    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Great job!! It all looks fabulous!!
  • lizzybbq
    Club Member
    • May 2018
    • 20
    • West Grove PA
    • Hasty-Bake 256 Gourmet
      GMG Daniel Boone - SS w/ Wifi
      Thermoworks Thermapen - Mk4
      Maverick Redi-Chek ET-733
      Weber Rapidfire Chimney Starter

    The starters....


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    Comment

    • Ricardo
      Club Member
      • Jan 2017
      • 85
      • Palm City, FL

      I posted on this thread about my first brisket a few days ago. I used my CampChef Woodwind and it delivered the best Brisket we've ever had in our lives. I was not able to upload the images using my iPad, not sure if the forum is apple based or PC. Now I going to re-attempt with my Mac. Not sure it it will wok, but here it goes.

      BTW, I used Malcom Reed's recipe and that turned out really good for me. Thank you very much Malcom!!!

      I used CampChef Cherry pellets and after trimming off excess fat, I only used Sazon Completo.
      https://badiaspices.com/product/comp...ing-61-75-lbs/

      Thats all I used, nothing more, nothing less. After 4-1/2 Hrs, I wrapped it and placed it back in for another 3-1/2 hrs or so. It turned out Amazing. We are just 2 at home and have a bunch of delicious vacuum packs stashed in the freezer. Reheating them using the sous vide set at 140F and its back to life in all of it's full glory.

      I want to THANK YOU all for posting tips, tricks, suggestions and ideas. It is from reading your experiences here in the Pit that I was able to even venture into trying this out. Thank you fellow Pit Members!!!

      A couple of years ago, I only knew that Brisket was beef... did not know precisely where or what part of the critter- Brisket was located at. I did know it was a very challenging cut based on what I've read here, from reading Meathead's book and watching his YouTube videos. I have a sister in Houston and every time I visited, I would stop at several BBQ places and would order Brisket. I liked them, but non of them were worth writing back home about. Just OK. Then a few days ago, we managed to pull this one out of our Woodwind. Amazing stuff.

      Here are the photos, let's see if they upload.
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      Attached Files

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      • JCGrill
        JCGrill commented
        Editing a comment
        Great work, that looks like the ticket!

      • Steve B
        Steve B commented
        Editing a comment
        Very nice looking brisket. Looks perfectly cooked and juicy with a great smoke ring.
        Looks like that brisket takes up the whole WoodWind. I see why you want an LSG.
        Did you order it yet?

      • Ricardo
        Ricardo commented
        Editing a comment
        Hi Steve B. I haven’t ordered it yet. I did get an idea about manufacturing wait time after calling them a few days ago... currently running about 12-14 weeks. I do need more BBQ cooking space as you can see. I’ve been reading about the KBQ-C60 and am now struggling with a decision. Thank you for giving me some great advice and pointers.
        Cheers,
        Ricardo

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    Meat-Up in Memphis 2020

    Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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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, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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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.

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    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 $299 delivered to your door!

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    Compact Powerful Sear Machine For Your Next Tailgater

    Placeholder

    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.

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    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.

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    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.

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    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.

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    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


    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.

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    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