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

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  • Elton's BBQ
    commented on 's reply
    Wow!

  • Elton's BBQ
    commented on 's reply
    This looks really good!

  • Elton's BBQ
    commented on 's reply
    Nice bark and smokering

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

  • Santamarina
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    That looks tasty! And that recipe makes it look even better. This is definitely going in my cook cue!

  • jfmorris
    replied
    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 17, 2019, 10:33 PM.

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  • mgaretz
    replied
    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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  • jfmorris
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    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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  • JCGrill
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    Nope, no idea how to make them. Buy them frozen. There's a broccoli version too.

  • Troutman
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    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 !!!

    Leave a comment:


  • texastweeter
    commented on 's reply
    hmm so bacon grease might even be better!

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

  • Jerod Broussard
    commented on 's reply
    texastweeter yeah, oil. I picked these up at wolly world.

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

  • theroc
    replied
    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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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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Meat-Up in Memphis

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