Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

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.

 


Placeholder

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

Placeholder

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

Placeholder

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


Placeholder

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

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,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
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Zman23
    Founding Member
    • Jul 2014
    • 273
    • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

    Top | #121
    Ribeye seasoned with truffle salt and black pepper, sous vide at 136, and then finished on cast iron skillet. Cocktail shrimp and lobster tails sous vide at 136. Roasted broccoli with lemon juice, honey, and manchego cheese. Happy New Year all!!! Click image for larger version

Name:	20181231_181325-1.jpg
Views:	2
Size:	1.36 MB
ID:	616616

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      I love you, I hate you, I love you, I ha.......I love you!

    • Troutman
      Troutman commented
      Editing a comment
      I want that shrimp cocktail

    • barelfly
      barelfly commented
      Editing a comment
      That’s a feast for a King! King ZMan that is!
  • goosebr160
    Club Member
    • Mar 2017
    • 194
    • Massachusetts

    Top | #122
    Nailed it! 5lb choice rib roast on the kettle with SnS. New FireBoard worked perfectly! Happy New Year!
    Attached Files

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      That first pic looks like the state of Michigan.

    • Troutman
      Troutman commented
      Editing a comment
      I was thinking Wisconsin

    • FireMan
      FireMan commented
      Editing a comment
      Sear baby, sear!
  • RichieB
    Club Member
    • Apr 2018
    • 671
    • Western Mass

    Top | #123
    Haven't post here in awhile so here are my last 2 cooks. Sort of; did a ribeye indirect with reverse sear last night. With a grilled baked potato, Meathead style.

    Click image for larger version

Name:	So4Ij6Yk9dYx03hxaYCm1wMDQs1h4swbqt372U9zT62ug5pSENbPaRjEib0Rf2-1grVvbe2sPitRAVtviTRcbK7nHRoKnhW3gEdg_fU2tkeqxM4jG2NRXaxY_R1r7pH0SVQF_KmsVtLRoZ-IwMMAILfX8MhO03xvC1X0EfdUAS-jlAYixxBezx71vAlU7_fiv9SHJ6uzHWMwCagb52nK8XIN9oAe2JWTNrpJbO4hi_ZnPLcTSxcCn7Yzo2VTpmK
Views:	3
Size:	455.8 KB
ID:	616681
    Click image for larger version

Name:	Acp6WbGIc-b7GMXnuplvZcRGeSJiFnq6lYquujeHjJ5UZU3it8e0ky5jYwLAZkHBF1R-f6pDR9wSkrBJikAIAo4JepUXTixs4r7PDSDjx-RgAgY3845BHFko8Rra5ArS87s2eOZNrBBeEOLMlshjG5i_Ikw0WMuq17GvaEWk2Uz4Zdpn9RTl5Nyd01jvmFslQ3wYLuNV8F2EZAEEtv_KApjuVbz_CyVgLr1TLeJuDok8RiMJeSXo19AaBYG3EEJ
Views:	3
Size:	411.1 KB
ID:	616682
    Tonight did not want to deal with a cook. So, Boars Head London Broil Roast Beef. Smoked Pepper Jack and Cowboy Candy. On a Sesame Bulky with chips.

    Click image for larger version

Name:	SZjXoK_vXaSQx-JQGaubKIoj1EuBQpBplTrLCoA_Glz59oznzfCG92C1w2GXpLlVJrXLuLFRph8_ONnEs9uz1RqUMoLE_wfLFuZPf3SscgejJrA0CSsPc3mlDhtjRqJCbMcvjLJER54ywtOpyIGVAe8ZoTmfeqbDigqwC9ixwGnyBgmP-b6nNtyKYbP5JJKnrisEtPs6Ci1RinQSuz-qbAkRW34pgpKzRcU3DD5EEJq-506IlYS2R18yTpQyaYL
Views:	2
Size:	529.4 KB
ID:	616683
    Click image for larger version

Name:	7MmKBSPZpkHkEwfrBu0gC1UvN0pJ3K4W376pto7XYHDUb4EEdvtoPgzq3HOnNTskgX5iJZchKrqpBEe42AhmKKrkPJHQ02STGazcRd0fQ_bLhfZEuMCePwz8noh3vrhhcUPYxBl4Gn8t0CylSOKmSZ5g46DGZnun8lYgiJp5IokVOsqgroqca2Oj1qx44b1Ku202nECjKm8bKaoDhrCymkFcul56aARr4PZptUrhOAct2MGswq5233VeZoBR0Pc
Views:	3
Size:	313.1 KB
ID:	616684Click image for larger version

Name:	kKlaPAxq0GKFPqvASw5JsI60-4ZpImP2Zw9nUJu14AYRkZvnuJ7pNVR54Be_CqkHjrK6MEHhH0Uuf3MasgCYS1SNKh4w6g6SUBHmXEypATTrUxZqcN2pmk3ixN-F8KXj72DxFlHzUvsRkrUG4vaYxD0GFA_2ta6i8B6DiHWUrwTc-TCTDQZ-kErXg4ExxV9WnyMqVhWnHCk-BZ5ZP8acr_Xf-W8pdAMuwZTG-ZCIVj-qKIdSy4qhc6EODQpyDIm
Views:	2
Size:	351.6 KB
ID:	616685

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Cowboy candy is a beautiful thing, and the rest of the meal is no slouch.
  • Ernest
    Founding Member
    • Jul 2014
    • 3130
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Top | #124
    I'm keeping it simple today. Trying to get some rest in.

    HAPPY NEW YEAR MY FELLOW ARers

    Click image for larger version

Name:	Wings.jpg
Views:	2
Size:	2.78 MB
ID:	616693Click image for larger version

Name:	IMG_20181231_184854.jpg
Views:	2
Size:	3.37 MB
ID:	616694

    Comment


    • RichieB
      RichieB commented
      Editing a comment
      Looks great. With you on backing off on the cook. Happy New Year to you too.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Happy New Year, Ernest!

      Be safe, an well, in yer travels, Brother!

    • Troutman
      Troutman commented
      Editing a comment
      Ernest at home and not cooking killer hotel food. I like it bud, wings look awesome !!!
  • Santamarina
    Club Member
    • Aug 2018
    • 552
    • Wildomar, CA

    Top | #125
    Usually I take the before pics, but forget to take after pics. Tonight...the opposite. Here are my NYE back backs!!!

    Smoked with oak at 250°F in my offset stickburner. Dry brined, and rubed with my modified Memphis Dust. I wanted a little more color, but they’re pull-apart tender and taste delicious!

    Happy New Year, Pit friends!!!
    Attached Files
    Last edited by Santamarina; January 1st, 2019, 01:20 AM.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1280

      Top | #126
      Click image for larger version

Name:	ABA0905C-CD2D-4174-8983-7CAC8721E1C1.jpeg
Views:	2
Size:	2.67 MB
ID:	616813
      Click image for larger version

Name:	D6BE7D89-D731-42D6-B6C0-24C83D534952.jpeg
Views:	2
Size:	1.70 MB
ID:	616814

      Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3243
      • 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

      Top | #127
      I made some Asian style bacon Meathead style. On top of that, I put a 1/3 pound burger patty and loaded it with sauteed shitake and then melted brie over that. Both buns were slathered with a balsamic reduction aioli.

      Click image for larger version  Name:	U7ZjMB9Qwr-_HpJ2G5SqLokvwWv0D5-yLM5LU-fm3foj8iPcK59MHlUGdsrJA71axt73Vg2FJRxE3_0hDC3az9fx78GXnvXbaQg-bqH5rBwu_VvN2BhvKWEn5_4ixm7rXRpuMDSG42vnTtgzGttkUpNPqkaZVewk4coHt8L3T9axEkGC9RplQPpwZkYsPasR8uJcuE3Ztjd4_JqmCOpQKlNiDqElwuwk8HaHcwJiUGbvXI4BwMJEC4-MAWSFYz1 Views:	1 Size:	255.0 KB ID:	616914
      Last edited by Attjack; January 1st, 2019, 12:37 PM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Super yummy looking, and look at you with the artsy photo, nicely done !!!

      • Attjack
        Attjack commented
        Editing a comment
        Too much vignette, Troutman?

      • ecowper
        ecowper commented
        Editing a comment
        I like that photo Attjack ... very modern diner look
    • mgaretz
      Founding Member
      • Jul 2014
      • 715
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Top | #128
      New Year's Eve dinner was prime rib, slow roasted and lightly seared. Served with artichokes made in the IP and dipping butter.

      Click image for larger version

Name:	prime-rib-choke.jpg
Views:	2
Size:	73.2 KB
ID:	616934

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        The IP is the only way to do chokes any more.

      • ecowper
        ecowper commented
        Editing a comment
        Holy schnikey ..... that looks fabulous ..... this California ex-pat misses artichokes ..... people up here think they are just for cutting up the heart and putting in a salad, or something.

      • Troutman
        Troutman commented
        Editing a comment
        I love me some chocks as well...with drawn butter please !!!!&
    • ecowper
      Founding Member
      • Jul 2014
      • 2752
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      Top | #129
      New Year’s Day brunch .... everybody got hash and farm fresh eggs to order, the kids got Martinelli’s and the adults got Eric’s nearly world famous Bloody Mary’s!

      Click image for larger version  Name:	FB595E53-2EF9-4916-9408-94C540C6FC85.jpeg Views:	1 Size:	3.99 MB ID:	616960Click image for larger version  Name:	A97052B9-C08D-4578-BE96-F19BCD0E1507.jpeg Views:	1 Size:	2.99 MB ID:	616961Click image for larger version  Name:	E90525EA-D46E-4036-ACB7-7425E43B6754.jpeg Views:	1 Size:	3.26 MB ID:	616962Click image for larger version  Name:	AAB6A04D-0BE7-4E00-B76C-9826963EA1DA.jpeg Views:	1 Size:	2.64 MB ID:	616963
      Last edited by ecowper; January 1st, 2019, 02:05 PM.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Love me some hash!!

      • ecowper
        ecowper commented
        Editing a comment
        CaptainMike Sometimes I want to cook a brisket just for the hash the next day! I don’t really do anything fancy. Just diced potatoes and diced brisket .... salt the potatoes nicely, fry them in olive oil until mostly cooked, toss the brisket in and finish the cooking until potatoes are browned and crispy.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous!
        11th CAV Bloody Marys!!!
    • 58limited
      Club Member
      • Dec 2018
      • 262
      • SE Texas
      • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

      Top | #130
      Using Meathead's recipes, I corned a 6.5 lb brisket flat and made pastrami. I trimmed the parts without fat after curing - they are boiling right now to make corned beef and cabbage - but the pastrami was still about 5 3/4 lbs when I put it on the grill. I forgot to take pics of the pastrami sandwich but it was great. I was a little worried, the pastrami shrunk quite a bit, I ended up wrapping it and it turned out OK - was afraid it was going to dry out. Not as tender as I hoped but this was a select brisket, not choice or prime. The sandwich was great: German rye with hot mustard, Swiss cheese, and pastrami. I ate two last night. I started 14 lbs of sauerkraut yesterday so i will be able to make Ruebens in about a month. First pic is right when I put it on the Bayou Classic Cypress Grill, second is 1/2 way done, at the stall, third is when I pulled it and decided to wrap in the oven for another hour.
      Attached Files
      Last edited by 58limited; January 1st, 2019, 02:26 PM.

      Comment

      • Deaf Arty
        Club Member
        • Nov 2016
        • 171
        • Oceanside, CA
        • Green Mountain Grills Daniel Boone
          Weber Q-100 gas grill
          Grill Grates
          Original Weber 22" kettle (1978 model!)
          Slow n Sear
          Thermoworks RT600C
          Fireboard
          Thermapen MK4

        Top | #131
        Chuckies! One for chili, one for slicing and eating. Yum.
        Click image for larger version

Name:	20181231_112105.jpg
Views:	2
Size:	1.56 MB
ID:	616996
        Click image for larger version

Name:	20181231_145307_001.jpg
Views:	2
Size:	1.83 MB
ID:	616997

        Comment

        • Attjack
          Club Member
          • Aug 2017
          • 3243
          • 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

          Top | #132
          To offset (somewhat) that crazy burger above from last night I'm starting the day with a nice salad for lunch.

          Click image for larger version

Name:	salad_01-01-2019.jpg
Views:	2
Size:	326.4 KB
ID:	617003

          Comment


          • JeffJ
            JeffJ commented
            Editing a comment
            That is one heck of a nice-looking salad.

          • Spinaker
            Spinaker commented
            Editing a comment
            Nice job man. This is a great shot!

          • Huskee
            Huskee commented
            Editing a comment
            Indeed!
        • I_Eat_Pork_Butt
          Club Member
          • Jan 2018
          • 4
          • Forks, WA

          Top | #133
          Top/Strip loin. Meathead's Prime Rib/Any Beef Roast article led to a perfect result.
          Smoker: Camp Chef Smoke Vault 24"
          Wood: 2 parts Mesquite 1 part Alder
          Thermometers: Fireboard & Thermapen
          Click image for larger version

Name:	IMG_20181231_193658.jpg
Views:	2
Size:	3.80 MB
ID:	617019Click image for larger version

Name:	IMG_20181231_192911.jpg
Views:	2
Size:	4.01 MB
ID:	617020Click image for larger version

Name:	IMG_20181231_193704.jpg
Views:	2
Size:	4.76 MB
ID:	617021

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            Oh yeah!!!!
        • Suz BBQ Barnes
          Club Member
          • Feb 2016
          • 6
          • Rural Maricopa, AZ
          • Suz BBQ Barnes a.k.a Suzanne Barnes,
            Way out West in AZ
            Masterbuilt Smoker
            Jen Air Gass Grill
            New PBC on the way!
            Good Vokda
            Red Wine
            Igloo Cooler to hold the good stuff!

          Top | #134
          Here is a wonderful brisket I did on the Traeger. I used Big Bad Beef rub, injected with cajon butter, wrapped it in pink butcher paper when it hit the "stall" and used Texas beef blend pellets. Served with "Granny's Texas beans" and grilled corn!Click image for larger version  Name:	40667513_10215629204980587_9048949588148355072_n.jpg Views:	1 Size:	112.7 KB ID:	617096
          Last edited by Suz BBQ Barnes; January 12th, 2019, 03:05 PM. Reason: Wanted to tell ya'll what/how I did the cook

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Beautiful slices.

          • jgreen
            jgreen commented
            Editing a comment
            That looks perfect. Lots of juice.

          • painter
            painter commented
            Editing a comment
            Whoa--plate of goodness!
        • shify
          Club Member
          • Jun 2017
          • 258
          • Westchester County, NY

          Top | #135
          SLC ribs three ways. One with MMD, one with char Siu marinade (Lee Kum Kee brand) and one with a gochujang sauce. And some bacon for good measure.

          Click image for larger version  Name:	22290CD3-3129-4693-A888-14E7F9FC8EC4.jpeg Views:	1 Size:	3.82 MB ID:	617115Click image for larger version  Name:	06932DFC-E44D-4F73-BDC4-64D8FA1E18DF.jpeg Views:	1 Size:	2.84 MB ID:	617113Click image for larger version  Name:	50DE3979-92BD-4646-82EA-E58A163A3ECD.jpeg Views:	1 Size:	2.92 MB ID:	617114Click image for larger version  Name:	E0C0B9FC-656C-4FBB-ACE0-6D0A9575FB0E.jpeg Views:	1 Size:	3.57 MB ID:	617116

          Comment


          • EdF
            EdF commented
            Editing a comment
            Pretty nice spicing choices!

        Announcement

        Collapse

        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
        See more
        See less

        About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

        This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

        Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

        © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

        Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR (the General Data Protection Regulations as passed by the European Union). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

        Working...
        X