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Meat-Up in Memphis 2021

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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • Goes To 11
    Former Member
    • Aug 2018
    • 18

    I cooked up 6 racks of ribs and a chuck roast for my son's birthday party. Both turned out excellent. I cooked the chuck roast for 3-4 hours on the WSM and then 40 min in my instant pot. Somehow I forgot to take a picture of the chuck. My sister made the R2D2 cake which was awesome.
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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      R2-d2...

    • Troutman
      Troutman commented
      Editing a comment
      I'm liking the cake
  • JeffJ
    Charter Member
    • Feb 2015
    • 2409
    • Michigan
    • Jeff

    Pork belly bites.

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    • mgaretz
      Founding Member
      • Jul 2014
      • 835
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Tri-tip (prime), cooked SV for 8 hours then seared, served with sweet potato.

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      • goosebr160
        Club Member
        • Mar 2017
        • 242
        • Massachusetts

        Meatheads Chili Con Carne! Go Pats!
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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Great pics on a momentous day!

          Kids look ready to rock; best of luck to yer team, Brother!
      • Elton's BBQ
        Club Member
        • Apr 2016
        • 2331
        • Saltnes Norway
        • Genesis 320 Limited
          Weber One Touch 57cm
          Weber Smokey Mountain 47cm

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        • CaptainMike
          CaptainMike commented
          Editing a comment
          Oh HECK yeah!!! Way to cowboy up hombre, Yeeee Haaawwww! Odin is sayin' "that's my boy!"

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Thanks CaptainMike
      • treesmacker
        Club Member
        • May 2018
        • 919
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

        Making a batch of Chili - had to try out my new CI Camp Chef Golden Spike; so far, it is just wonderful. Working at 375 degrees to brown onions and meat, then add juices and down to 180 degrees for some smoke. It takes some time to come down to low temp with that big chunk of hot cast iron in there. My wife is helping with recipe that is to her liking; occasional little battle here and there, but nothing out of normal. Click image for larger version

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        • Attjack
          Attjack commented
          Editing a comment
          That's one hell of a Dutch oven.

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Fantastic piece of metal!
          And a good looking chili..
      • shify
        Club Member
        • Jun 2017
        • 457
        • Westchester County, NY

        Part of my super bowl spread. Homemade pretzel bites, armadillo eggs and buffalo chicken empanadas
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        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Questions: Homemade empanada dough or store bought? If home, what'd you use to cut? Those look very nicely done and I'd like to improve my efforts over my New Year's Em-pie-Nadas with pie dough cut too small.

        • shify
          shify commented
          Editing a comment
          Potkettleblack - these are store bought. Haven’t made a tons of empanadas and I’ve always used store bought, the Goya empanada discos. One day I’ll make homemade dough and see if it’s worth it.
      • rgriffeath
        Club Member
        • Jul 2016
        • 247
        • Weatherford, OK

        Smoked Brisket Texas Chili is what’s on the menu for Super Bowl Sunday. A special thank you to David Parrish, Jabin Postal, Meathead, and Amazing Ribs for all the guidance over the last few years 👏 What a fun ride!
        Attached Files

        Comment


        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Looks really good

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          That's one Hail of a good lookin bowl of chili, Brother!
          Fine Job there!
      • Attjack
        Club Member
        • Aug 2017
        • 3972
        • Primo XL
          Weber 26"
          Weber 22"
          Weber 22"
          Weber 18"
          Weber Jumbo Joe
          Weber Green Smokey Joe (Thanks, Mr. Bones!)
          Weber Smokey Joe
          Orion Smoker

          DigiQ DX2
          Slow 'N Sear XL
          Arteflame 26.75" Insert

          Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
          - With Rear Infrared Burner
          - With Infrared Sear Burner
          - With Rotisserie
          Empava 2 Burner Gas Cooktop
          Weber Spirit 210
          - With Grillgrates
          ​​​​​​​ - With Rotisserie
          Weber Q2200

          Blackstone Pizza Oven

          Portable propane burners (3)
          Propane turkey Fryer

          Fire pit grill

        Threw a bird on the rotisserie last night.

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Beautimous lookin food, Brother!
          Gotta tell ya, I like th more neutral background better than straight up black, an yer vignettin still adds some vibe/feel to it...

          Just one opinion... I'm enjoyin both yer culinary, an photographic presentations, as always...

        • Attjack
          Attjack commented
          Editing a comment
          I agree Mr. Bones, however, that's my neighbor's table. He asked to to go look after his daughter while he ran to a contractor's shop to get materials for his basement remodel. I'll have to figure something out for at home.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lookin forward to yer further experimentations, in food, lightin, photography, Brother!
          I spent my early years with an ol Kodak Brownie box camera, an have a lifelong interest in photographphy, as well as cookin...
      • RickyBobby
        Club Member
        • Jul 2016
        • 435
        • Kingwood, Texas

        Super Bowl wings. Half of them are just S&P, the other half are rubbed with the holiday version rub I received from my Secret Santa, T-bone . They are delicious!!! The rub is really good!
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        • JeffJ
          JeffJ commented
          Editing a comment
          Once you have smoked wings it's hard to go back to deep-fried. Nicely done.

        • T-bone
          T-bone commented
          Editing a comment
          So glad you enjoyed the rub! Great lookin’ wings.
      • treesmacker
        Club Member
        • May 2018
        • 919
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

        Still cooking - nice blue smoke on it for a couple of hours at 180 degrees, and now up to 225 and covered it up. Click image for larger version

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        • Donw
          Donw commented
          Editing a comment
          I’ve got to seriously look into getting one of those dutch ovens, really like the shape.

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Fantastic!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Delicious lookin pot o chili, Brother!

          I make it at ~ 2 gals/8 qts, ish, since that's a 12 qt roastin pan!
          Fine Job!
      • Ernest
        Founding Member
        • Jul 2014
        • 3214
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        I hope Brady is done after this SB. I'm tired of him. But in the mean time ...
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        Wings and Brazilian sausages

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        • JeffJ
          JeffJ commented
          Editing a comment
          I'm a lifelong U of M fan. As a Michigan QB I'll never tire of Brady. Great looking dish, per usual.
      • Craigar
        Founding Member
        • Jul 2014
        • 1103
        • Papillion, NE
        • * - Weber 26.75" OTG
          * - Weber 22.5" Premium cloaked in Crimson
          * - Slow 'N Sear
          * - Smoke E-Z - 26.75" (The Grain Silo)
          * - Lodge Sportsman Grill
          * - Weber Rapid Fire Chimney Starter
          * - Thermoworks ThermoPop
          * - Thermoworks Dot
          * - iGrill2 - 4 probes
          * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
          * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
          * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
          * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
          * - Current butchers: Just Good Meats & Fareway Foods

        A collaborative effort on the cheesecake. Jill made the crust and whipped up the filing, so that left me with the difficult task of pushing the buttons on the Instant Pot. Don't pay attention to the little brown spots. Some of the crust must have broke free.
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        • treesmacker
          Club Member
          • May 2018
          • 919
          • Grants Pass OR
            • Rec Tec Trailblazer RT-340
            • O-Grill 600 Portable Grill with O-Dock
            • Cuisinart 360 Griddle
            • Ooni Fyra (coming soon)

          And... the finished chili --- served in cornbread waffle bowls... Click image for larger version

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          • JeffJ
            JeffJ commented
            Editing a comment
            That is really cool.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Very seriously cool! I gotta try this kinda thing!

          • Mudkat
            Mudkat commented
            Editing a comment
            Holy smokes!
        • MeatMonster
          Former Member
          • Mar 2017
          • 606
          • Ellon, Aberdeenshire

          Well, its exciting times over hear in Scotlandshire. My year and a half journey to open my own smokehouse and BBQ is really getting down to the "nut cutt'n"

          Tinged with some worry about my great chum Danjohnston949 - get well soon buddy, keep emailing me the RV deals!

          Assuming we get the bank approvals we expect this week, then it will be full steam ahead, towards opening Meat Monster's 400sqm Smokehouse and Social Seating space in Ellon, Aberdeenshire.

          Over the last couple of years one virtual BBQ meeting place in particular has been the most important and influential (and fun) to me.

          AmazingRibs.Com Meathead and all the team and all the fellow enthusiasts here have helped me sharpen my skills, my ideas and my desires. Special shout out to Mr. Bones as well, one of the good ol'e boys I admire on here along with Danjohnston949 who are basically examples of whats right in the world.

          I'm not going anywhere of course, just expect to be a tad busy, so might not get on here as much as I'd like, keep your fingers crossed for me folks, its a big gamble for me and my family.

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          • Mudkat
            Mudkat commented
            Editing a comment
            Love it! Looking forward to your great success!

          • MeatMonster
            MeatMonster commented
            Editing a comment
            Thanks for all the well wishes!

          • jgreen
            jgreen commented
            Editing a comment
            You got this! I am coming for some of those ribs.

        Announcement

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        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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