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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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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! (SUWYC)- Volume 12, Winter 2018/2019

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  • Top | #436
    Prime strip dry brined 48 hours with broccoli and painter 's whole roasted cauliflower with green tahini sauce from Yotam Ottolenghi's book "Simple" he posted a few days ago. This was my first steak cook on the PBC and it was fantastic. I've always been a reverse sear on the SNS Kettle person, but I may change that after eating this. I don't recommend cooking the cauliflower in smoker - it seemed to absorb the charcoal smoke in a very bad way. My wife said it tasted like a charcoal briquet, and she was correct. I will do it in the oven next time.
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    • Top | #437
      My wife didn't let me down. Eggs magically showed up late this A.M. So the results of the omlet below. Oh, I used the B.H. 3 cheese I mentioned in yesterday. Kicked up the omlet. My new go to for a cheese with some heat.

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      Another happy ending.
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      • Top | #438
        It’s family pizza night. These were bar style pies in the style of Colony Grill in CT which is my sons favorite place. Mine had pepperoni, fresh jalapeños and hot chili oil.

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        • Top | #439
          Tried something a little different that I picked up at the Nahunta Pork Center...Pork Ribs w/ Side Meat...

          I left the skin on the ribs (learning moment) and scored the skin...Coated them with Butcher BBQ Brisket and Steak Rub as the base layer, after resting for a few hours I coated them in Sweet Rub of Mine...Then onto the PBC for a few hours...

          I also fixed up a batch of beans to go on the Kettle, the bacon on the beans was country bacon from the Pork Center...

          Final results, the ribs had good flavor but I will definitely remove the skin next time, beans were awesome...

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          • Top | #440
            First post-medical issue cook:

            EVOO Shrimp Scampi served over Squid Ink Pasta with Roasted Cherry Tomatoes and Broccoli Raab.
            Lightly sprinkled with Parmesan Reggiano.
            Spinaker Back in the saddle brother.


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            Last edited by troymeister; February 10th, 2019, 07:49 PM.

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            • painter
              painter commented
              Editing a comment
              Hey Meister--that heart healthy cook looks great. I could do some of that! Eat well and get well.

            • Spinaker
              Spinaker commented
              Editing a comment
              Yes!!!! Great to see! Beautiful cook!

            • KiloVolt89
              KiloVolt89 commented
              Editing a comment
              Those shrimp look amazing..... would take that pan and call it a night right there.

          • Top | #441
            Prime NY strip and roasted broccoli

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            • Top | #442
              Broke in my new 17” lodge with roasted chicken in a bed of veg. Spatchcock the chicken and made some stock with other veg and the backbone. Was amazing in flavor, I’ve never made stock like this although I have a bag of bones in the freezer waiting for a big batch of stock some day.

              But great flavor on the chickken using Kenji’s recipe, in a way minus the baking sheet of course. Oil, Baking powder, s/p and The great Simon&Garfunkel rub. Skin was crisp and flavorful.

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              • Troutman
                Troutman commented
                Editing a comment
                That looks delicious brother !! Freshly made stock is the bomb, not just a box full of salt.

              • Attjack
                Attjack commented
                Editing a comment
                I'm constantly making stock. I keep a chicken and vegetable bag in the freezer. Nowadays I use t hd e instant pot.

            • Top | #443
              Don’t know where the beef is, but found some pork (belly).

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              • Spinaker
                Spinaker commented
                Editing a comment
                Oh, hello, Mr. PB!

              • Troutman
                Troutman commented
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                I like that pan

            • Top | #444
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              Cooked up a big batch of chili 😋.


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              • Spinaker
                Spinaker commented
                Editing a comment
                No, better time of year!

              • Craigar
                Craigar commented
                Editing a comment
                It must have been a chili Sunday as I did the same, along with a big pot of marinara.

            • Top | #445
              It was my birthday yesterday (dirty thirty) so I decided to host a party on Saturday and celebrate with an American Wagyu gold-grade brisket from SRF.

              The meat arrived on the 1st of February and it dethawed in my fridge for a while.


              (Bonus steaks for Valentine's day)



              The 20+lber was only about $10 more than the 18-20lber ($215 total) so I got the large one since I was expecting 12-15 guests.

              I started the dry brine on Thursday at around 12:30pm. I trimmed it but didn't take too much of the fat cap off. In retrospect I should have taken a little bit more off in the flat on the right side towards the middle, but as this was my second brisket ever I'm not very good at recognizing where to cut yet. In the end it didn't matter much, just a little fatty for a few slices in one spot.





              On Friday at about 6:30p I took it out of the fridge and applied the rub. I used Meathead's Big Bad Beef Rub. I also injected it with beef broth (and made a mess in my kitchen doing so). It was too big to inject in my sink. This was my first time ever injecting something.



              To prep for my big day I bought a cheap choice brisket to do a trial run with on my smoker (a Camp Chef Woodwind). It was smaller, ~12 lbs, and I didn't have an injector. Besides those three factors everything else should have been consistent. The cook took around 16-18 hours @220 degrees (with crutch) for that one, so I planned for 20 hours for this one with no crutch. I got it in at 8pm figuring it'd be done around 2-4p and I would rest it in my faux cambro until dinner was served Saturday at 6:30pm.

              I checked it at midnight before I went to bed and was surprised that the temperature was already at 170 degrees. I mopped it with Meathead's Texas Mop Sauce to cool it a bit and add more moisture for the stall to cook through and figured maybe it was just stalling at a higher temp. I went to bed but couldn't sleep as I was worried about my meat and checked it again at 2am. It read 180 degrees and I mopped it again. Figuring there wasn't much else I could do at this point I went to bed and set my alarm for 8:30am Saturday morning.

              I checked the temp and it was at 209 degrees. Somehow it powered through the stall and cooked in less than 12 hours. I'm not sure if it was due to the injection or the higher fat content of the cut, but I was unpleasantly surprised since I had 10 hours until dinner. I wrapped it tightly in foil and put it in my faux cambro. I brought the cooler inside where it was warmer, and filled it top to bottom with bath towels to try to insulate it as best as I could and hoped for the best.

              Worried I would have an inedible, overcooked mess to feed my guests, I woke my girlfriend up and we made an emergency trip to Costco at 9am. I bought three packs of spareribs and prepped them with my own pork seasoning and made a Kansas City style BBQ sauce for them. They hit the smoker at about 1:30pm. We finished the rest of the hors d'oeuvres and side dishes by 3p and I took a nap until 4p when my first guest arrived.

              6:30pm finally came and I pulled the brisket out with my fingers crossed. Temp read 126 degrees. It was below where I wanted it, but I figured it would be ok to serve. With my guests looking on and my heart in my throat I cut into it...

              It was beautiful.

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              While not perfect, it tasted fantastic and my guests all loved it, many saying it was the best brisket they've ever had. Moist, meaty, tender, juicy, exploding in flavor, it was incredible. Definitely lessons learned for the next time but I have to say that this was a success.

              I also had 30 lbs of ribs, so no one left hungry

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              • Top | #446
                That scotch egg thing got me. I hard boil the eggs so I can eat them for breakfast on the way to work. Local sausage mixed with TN Pride hot sausage, dusted with memphis dust, glazed with blues hog sauce. Did these on the traeger scout.
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                One missing...

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                • jgreen
                  jgreen commented
                  Editing a comment
                  Those look great. Have to try that again. Only made once, deep fried, and was not super impressed.

                • klflowers
                  klflowers commented
                  Editing a comment
                  I put them on the pellet grill at 250 for around 45 min till the sausage was done. They are really good. fzxdoc posted this link http://jesspryles.com/recipe/smoked-scotch-eggs/

              • Top | #447
                Reverse Seared Tri-Tip with Big Bad Beef Rub and a kiss of mesquite to balance out the sweetness of the rub. Served with steamed broccoli and roasted tri-color potatoes. Set up 2-Zone cooking and came out amazing. I like mine mooing a bit louder but happy wife = happy life so Medium Rare it is. Perfect cut across the grain.
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                • klflowers
                  klflowers commented
                  Editing a comment
                  Beautiful. I need to do a tri tip, I have never done one

                • Skip
                  Skip commented
                  Editing a comment
                  Wonderful Tri Tip!

              • Top | #448
                Last Friday was my birthday (65, I get the Sr. discount now), and on Friday I grilled myself T-Bones, which I have been doing for about 35 years now. However, this year I did it inside on the IR grill. Still turned out great, and those pictures can be found of the "Where's the Beef?" thread.
                Also for my birthday my son and his family were with us on Sunday, and I did use the Grilla for that meal. I did a half a brisket (the processor cuts it in half when he does our half). He also trims it up pretty good. I did the brisket and a couple of pork shoulder roasts. They had dry brined for about 24-36 hours. I put them in about midnight at 225, and at 7 am they were all in the 180 range. Took them off, wrapped everything in foil, added some beef broth in with the brisket, and put them in the oven at 225. I figured it would be easier to tell someone in the family to run home and turn off the oven than to tell them what to do with the meat in the smoker if they hit 200+ while I was busy at church. Didn't have to worry, I turned off the oven at about noon, with everything between 200 and 205. They stayed there til about 1, when my wife had everything else done. I don't do a lot of brisket, since there's only one (or two the way mine get cut) to a half. I guess I ruined this one. I didn't cut it the way you're supposed to. I couldn't, it shredded every time I tried to cut against the grain. Either my knife wasn't sharp enough, or it was two done. I thought bark was supposed to get soft if you wrapped? But it was really juicy, and no one in my family complained. They ate most of it, and my son was willing to take half of what was left home with him. I'm glad they aren't as picky as I am.

                Brisket on the right, one of the pork roasts on the left.

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                Could not get it to cut the way I wanted. It wanted to be shredded beef.

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                I just chopped up the pork, but that's what I planned to do.

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                Here's one platter of a mix of both.

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                Comment


                • Henrik
                  Henrik commented
                  Editing a comment
                  Yes, the bark!!

                • Bogy
                  Bogy commented
                  Editing a comment
                  Pretty obvious you can't get either a smoke ring or bark with a pellet burner! More seriously, very happy with the way the Grilla held temp. Not the coldest night we've had, but down in the teens, and it kept right on temp, taking into account the swing of course. Did use more pellets than when it's 90.

                • Willard
                  Willard commented
                  Editing a comment
                  It sure looks like a smoke ring on my phone. Anyway it looks delicious. Happy 65th!

              • Top | #449
                Smoked chili tonight.

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                • Red Man
                  Red Man commented
                  Editing a comment
                  That bread looks interesting, what is it?

                • Attjack
                  Attjack commented
                  Editing a comment
                  It's a seeded turmeric loaf from my local market's bakery. Good stuff. Red Man

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Wow

              • Top | #450
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                • Troutman
                  Troutman commented
                  Editing a comment
                  Dude you are a poet and don't know it !! Lovely pic..wow !!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Keto af
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