Announcement
Collapse
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)
See more
See less
Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019
Collapse
X
-
- 17 likes
Comment
-
Not really. Pretty much the only weather problem is when there are 20mph+ winds that make it hard to manage temp.
Ambient temperature or precipitation doesn’t matter. The fire wins. You just use more fuel. :-)Last edited by Polarbear777; February 22nd, 2019, 07:47 PM.
-
- 9 likes
Comment
-
Oh yeah! I usually cook the ribs first since they like a lower temp. Then I pull and wrap them and drop them into a warming drawer. then I raise the temp in the barrel to 350+ to do the chicken. Parted out it cooks pretty quickly - usually 45 to 55 minutes for me. The ribs tend to like that hour wrapped in a hold.
-
Club Member
- Aug 2017
- 3144
-
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
- 13 likes
Comment
-
Charter Member
- Aug 2014
- 1048
- Forest Park Il
-
Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
Weber Genesis Gold Gasser
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
Good Cabernet, Merlot, Zin
Shock Top, Blue moon
Good Churchill Connecticut Cigars
I love cooking with wine. Sometimes I put it in my food.
- 12 likes
Comment
-
Just finished a pizza lunch for me and the girls. Made three pizzas and they came out really tasty. Used Ken Forks 24 hour dough. Bacon, mushroom, and anchovies with homemade NY style sauce. I had to add another load of charcoal to the left side to get to 600 plus. Thought just 1/2 basket would’ve worked but no dice. Sorry about posting my girls but I can’t help myself as they are so happy eating pizza.
- 11 likes
Comment
-
Medium rare brisket! My first time cooking brisket sous vide. I cooked a point that I separated from a Costco prime brisket. I smoked first at 200-225 to an IT of 115. Then sous vide at 135 for 72 hours. Then ice bath and refrigerate for a day. Today I ran the kettle at 325-350 to an IT of 115. Really delicious and very different.
- 10 likes
Comment
-
Club Member
- Aug 2017
- 3144
-
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
- 9 likes
Comment
-
Club Member
- Jun 2018
- 175
- Round Rock, TX
-
New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
This morning I got up at 4:30 am to smoke pork ribs for a friendly competition at work. Three racks of St Louis ribs, with three layers of rub (Rufus Teague, Henrik's pork rub followed by Memphis Dust). I spritzed every hour for the first three hours with a mix of apple juice, apple cider vinegar and Bacardi Gold. After 3 hours I wrapped in butcher paper for an hour, then unwrapped and back on for another 40 minutes...
Simultaneously I made a batch of pork belly burnt ends, using the same mix of rubs. Those got two hours of smoke, then two hours covered (with butter and brown sugar), then 20 minutes in a fresh aluminum pans with BBQ sauce (HEB Memphis style, apple jelly and hot sauce and a little more Bacardi) open to caramelize.
All that had to be done for about 11:30 so I could drive to the office for the gathering... I only remembered to get a picture during the cook, and forgot to get one of the finished product.
I took 3rd place out of six in the judges' scoring, and learned that cooking for others like this caused me to get pretty anxious and worn out. My Grand Slam was pretty maxed out with this cook. I also learned that people absolutely love pork belly burnt ends! Those were raved over. 😂 Several people came by to say they wanted me to do PBBE for this year's Thanksgiving Potluck instead of turkey. 😂😂😂
- 6 likes
Comment
-
Club Member
- Feb 2017
- 2104
- At a river near me, MD
-
Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
- 9 likes
Comment
-
Charter Member
- Dec 2014
- 711
- NC, The Triad
-
WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
NY Strips were on sale so I picked a nice thick 20oz. one to share with my bride. We've been eating fish just about every night so took a break. Dry brined with coarse salt and Henrik beef rub (that stuff is amazeballs) in the fridge for a few hours. Then set the oven to 225 degrees (wet and rainy here) till the IT hit 120. Then got a break from the rain so pulled out the new grill grate I bought on sale and placed it on top of my chimney lit with coals for a killer sear. Wife said it was the absolute best steak she ever had. I swear that rub is incredible. Had the steak with green beans and asparagus.
- 9 likes
Comment
-
Thanks all! Henrik you have a customer for life here my man.
-
Yeah baby! Look at that. You had me at steak.
Announcement
Collapse
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)
See more
See less
Comment