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Meat-Up in Memphis

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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 | #691
    leg of lamb two ways. served with herbed potatoes.
    Attached Files

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    • Troutman
      Troutman commented
      Editing a comment
      I got me some lamb that was on sale at HEB. That makes me want to cook it, nice work there Tweeter !!!

    • texastweeter
      texastweeter commented
      Editing a comment
      Troutman photos don't do it justice. it looks overcooked in the photos, but not even close. was pink bumper to bumper. should have let my wife take them with her fancy lighting and high dollar camera. hell I had to fight my own shadow, lol

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

  • Top | #692
    Prime strip steaks(reverse sear,medium rare, Mitchell Street seasoning), baked potato, green beans (blanched, sauteed in butter, garlic, turbinado sugar and panko bread crumbs).

    https://photos.app.goo.gl/FsVzanbuHqGSEzqn6


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    Last edited by dsohmer; March 17th, 2019, 05:33 PM.

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    • dsohmer
      dsohmer commented
      Editing a comment
      Thanks everyone.

      Green beans
      - 1 bag of microwavable frozen green beans. Microwave them about 2/3rds of the recommended time and drain them in a colander.
      - Melt some butter in a skillet over med-low heat. Add 4-5 cloves thinly diced garlic. I let the garlic get a little brown.
      - Add the green beans. Cook for ~10 mins, stirring occasionally.
      - Add~1tbs sugar in the raw. Cook ~5mins stirring occasionally.
      - Add 1-2tbs panko bread crumbs. Stir.
      Should be ready to go.

    • Willard
      Willard commented
      Editing a comment
      Geez, that looks awesome. Great color everywhere.

    • Spinaker
      Spinaker commented
      Editing a comment
      The Lodge putting in work!

  • Top | #693
    First cook in about 4 months. Pulled pork with a side of cauliflower tots (which are really good).
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  • Top | #694
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ID:	651740 Injecting this into the thread cause Miss Terri gonna toast some bread and add some cheese and tomato and top withe my home grown herbs.

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    • Top | #695
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      • Top | #696
        Irish Feast is in the books! Three types of corned beef, Traditional, Murphy's Stout/brown sugar, and Pastrami. Also made some Pig Candy for an appetizer.
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        • goosebr160
          goosebr160 commented
          Editing a comment
          Troutman I know right? That bark!!! I spent way too much time last night salivating over that photo, reminiscing about how good it was. I have one more corned beef in my fridge. I think I'll be doing it again, this time all for myself! I guess my wife and daughter can each have one slice.

        • Spinaker
          Spinaker commented
          Editing a comment
          Feast fit for a king!!!!

        • klflowers
          klflowers commented
          Editing a comment
          Wow

      • Top | #697
        Sous vide tri-tip then chilled and frozen. Placed in the pellet grill when it was 23-F internal. Removed from the pellet grill at 120-F. and seared over a gas burner. Thanks to Henrik beef rub for the great flavor. Cheese and garlic stuffed mushrooms were fried cheese side up, with a little Tony Chachere's sprinkled on top. All around awesome meal!

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        • texastweeter
          texastweeter commented
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          Gonna try the mushroom trick soon. Just stuff and Fry? Grease is oil?

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          texastweeter yeah, oil. I picked these up at wolly world.

        • texastweeter
          texastweeter commented
          Editing a comment
          hmm so bacon grease might even be better!

      • Top | #698
        Sous vide a 4 lb grass fed chuck roast from 5 Bar Beef for 25 hours. Then seared on the gasser. Served with backed potato. Always amazed how a big old tough piece of meat comes out so tender and succulent this way.

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        • Jerod Broussard
          Jerod Broussard commented
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          Sweet. I cut a bick thick marbled section off a chuck and did this and turned that sucker into a ribeye.

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Nice result

        • Troutman
          Troutman commented
          Editing a comment
          Cooking SV is the only way to achieve rare chuck, tender and juicy !!! Well done !

      • Top | #699
        Well I just recently posted a rib step by step in the main channels, so I didn't intend to do another so quickly BUT I got a hold of something pretty amazing. I generally cook St. Louis cut spares because I like the marbling and more meat than say baby backs. Unfortunately most of the grocery store and Costco bags of bones lately have left me a bit perturbed to say the least. I mean shiners in every pack it seems like.

        Not only that, I want heritage pork. I want Duroc or Berkshire or anything other than commodity pork. Well it just so happens I'm watching a Baby Back Maniac video and he sources his Berkshire from a place there in Dallas called Matador Prime Steaks, so I buy a couple of racks of the baby backs because first they are heritage and secondly they have the entire loin still attached. Each rack weighs in at about 4-5 pounds, enough to feed 3-4 adults (or me !!! ). Been dying to cook these babies so I made them on Sunday.

        Pictures don't do these things justice, they are monsters .....

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        they don't even resemble or feel like ribs, more like rubbing your hand over a pork loin....

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        Only real issue I had was how to cook them. I normally don't take pork loins much over 140* or they dry out, but these are ribs I tell myself. So I put them on my kettle with the SNS and some cherry chunks at 250* fan controlled and kind of guessed at how long to hold them....


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        After about 2 hours I wrapped in pink paper and cooked them another 1 1/2 hour. I thermapened 'em and they were in the 170s so I opened them up, sauced them, let them bake for 15 minutes more and said what the heck .....

        Sliced 'em up. Well all I can say is these things were monsters. They looked more like little pork chops then they did ribs. And I was right, the meat close to and around the ribs was succulent and juicy, but the upper layer was like a pork chop (or loin section) and a bit dryer then I wanted.....

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        Bottom line....pretty darn awesome. I'm definitely a customer and again a big shout out to Matador Prime Steak for these delicious racks. Now that I know how to cook them I'll be doing more. Check them out, they are purveyors of some pretty fine meats !!!

        Comment


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

        • JeffJ
          JeffJ commented
          Editing a comment
          That looks great. It looks like you nailed 145 internal. Nice and juicy.

        • klflowers
          klflowers commented
          Editing a comment
          Man!

      • Top | #700
        Saturday evening dinner was shrimp scampi and grilled fish - all wild caught from the icy depths of my deep freeze! This cook also shows me how much bigger my new Genesis is than my Performer. The DNG looks lost in there!

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        • JeffJ
          JeffJ commented
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          That looks great. A nice, simple and healthy dinner that undoubtedly hit the spot.

        • jfmorris
          jfmorris commented
          Editing a comment
          Thanks guys - this was simple as JeffJ says, and to be honest, I never thought about making scampi myself until I had the DNG. Its so easy to throw a stick of butter in there, drop in the shrimp, and sprinkle it all with garlic salt. I love all that buttery garlicky goodness!

        • klflowers
          klflowers commented
          Editing a comment
          It's kind of funny - I am allergic to fish, but I can (and do) eat shellfish. So I like the scampi - going to put it on the list - but I'll pass on the fish. All of it looks pretty good though.

      • Top | #701
        Corned beef, cabbage and carrots. Corned beef (point cut brisket) was cooked SV at 180F for 10 hours (pre-soaked in cold water overnight). SV bag just had the spice packet and some weights. At the end of the 10 hours the cabbage and carrots were put in a big bowl with the liquid from the SV bag and then microwaved until tender, about 12 minutes.

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        • Elton's BBQ
          Elton's BBQ commented
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          Looks really good

        • Troutman
          Troutman commented
          Editing a comment
          St. Paddie would be proud

      • Top | #702
        For Sunday lunch, I started a butt at 9pm Saturday evening, using the Performer and the PartyQ. I am loving how the fan wrings every last bit of energy from the coals in the SNS. I woke up at 7 and the temp was about around 223, and only 3-4 coals were left. I refueled, went to church, checked the cook on my phone twice while gone, knowing all was well. Got in about 11:15, cranked the PartyQ to 250, and the butt hit 202 and I pulled it at 1pm, immediately shredded it on the cutting board with the claws, and dug in.

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        Last edited by jfmorris; March 17th, 2019, 10:33 PM.

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        • Troutman
          Troutman commented
          Editing a comment
          Bark-a-licious

        • jfmorris
          jfmorris commented
          Editing a comment
          Thanks guys! The bark looked better on the fat cap side, but I flipped it over about 3/4 of the way through the cook to get better bark on the side that had been down to the grate, that's where the lines in the bark came from. I also figure flipping it helps with overall doneness, since there is a temperature differential from grate level to the top of the meat.

        • klflowers
          klflowers commented
          Editing a comment
          Nice butt you got there

      • Top | #703
        Smoked chuck sandwiches with red skins and 3-bean salad. The skewered canned tomatoes were pureed and used as a base for a KC BBQ sauce. The buns were brushed with olive oil and garlic powder and were toasted in the oven and swiss was melted on the top bun. A thin layer of hot horseradish mustard went on the bottom bun. On top of the shredded beef sauteed peppers/onions and some Russian slaw.

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        • jfmorris
          jfmorris commented
          Editing a comment
          Mmmm. Love me some pulled beef. Never made it into a sandwich - this is definitely something to try!

        • Troutman
          Troutman commented
          Editing a comment
          Believe it or not the thing I like the most on this cook is the hung potatoes !!! Man those look out of this world !!!

        • JeffJ
          JeffJ commented
          Editing a comment
          Troutman I LOVE potatoes roasted in the grill.

      • Top | #704
        Finally did some pastrami. Since I don't have a meat fridge, I used a piece of corned beef. Used Clint Cantwells SVQ method - https://amazingribs.com/tested-recip...astrami-recipe - man, I am making this every week. And when I get a meat fridge, I am doing it from scratch. I didn't get a lot of hard dark bark, but it is excellent.

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        • Troutman
          Troutman commented
          Editing a comment
          It is addictive, looks good !! Reubens !!!!

        • klflowers
          klflowers commented
          Editing a comment
          Very addictive. I put a little too much smoke on it - I used 2 pieces of cherry. Next time I will use one. But man is it good.

        • EdF
          EdF commented
          Editing a comment
          Reubens - the last word!

      • Top | #705
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ID:	652109 We had a Corned Beef Brisket Point (Store Bought) in the freezer. With such a beautiful "almost Spring Day" today it was time to step out of bounds a little. I ground the CB Brisket and made Burgers on the Weber Kettle for lunch. Served on toasted home made Rye Sandwich Bread, Provolone Cheese, Famous Dave's Spicy Pickles, and a little Ketchup. It turned out good according to my Wife. Next time maybe some sauerkraut or a little Thousand Island Dressing? I have some burgers left so there could be a pizza coming in a few days too??

        Comment

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