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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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First time Chuck...

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  • Notavegan
    replied
    Smoker temp 250 entire cook. Nachos melted nicely at 250.

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  • Notavegan
    replied
    Count, those are boneless chuck ribs.

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  • Notavegan
    replied
    Ribs........ fantastic. Some more tender then others of course. And those that were, were great. Those that weren't were great.

    If walmart. Had those on a regular basis, boneless, they could become regular snackers. Not dry at all and great beefy flavor. Some had sauce and some didn't. Both vvg.

    Chuck in the cambro. Came off the egg at 205.
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  • TheCountofQ
    commented on 's reply
    What kind of ribs are those?? They look great!! Also, what is your smoker temp??

  • Notavegan
    replied
    Ok, the beef no longer looks anemic. The chuck is taking its time approaching 7 hrs and at 195. I'm I. No hurry.

    The nachos, complete w pulled chicken cooked earlier before .... really, really good. And a boatload of chicken meat ready to add to plates of nachos.

    Facefuls of chuck and ribs in my future.



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  • EdF
    commented on 's reply
    C'mon! pulled beef, melted cheese, chopped jalapenos, some nice, spicy salsa! you know what you want! Oh yeah, and corn chips, preferably the limed kind!

  • Notavegan
    replied
    Chuck is 189 here. Rib pcs still need 3 hours. No drip or water pan and no heat deflector used, 250 as mentioned earlier, and a VERY humid cooking environment. Whatever it is so far so good. Overloaded the 8 lbs of ribs on the bottom 18 inch grate. Who knew what 8lbs would spread out like on the grate??? Anyway, thighs off and now plenty of room and air for the ribs and chuck and things are humming along nicely. I just informed the Warden (that's the mrs, get used to reading that, everyone in town calls her that, even kids, not sure that she likes it much but oh well it stuck and I'm not unsticking it) that I'm making nachos. She said she is making them w organic ground turkey and I said no they will be made with pulled angus chuck. Turkey is fine. Just not for nachos, and not for super bowl nachos.

    Mhmm, maybe I'll pull the meat and serve the chips ontop of the meat. The chips are invited guests not the other way around.



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  • Rfhd69
    replied
    Looks like a great set up. Pulled chuck roast is awesome!

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  • Mr. Bones
    replied
    Great base of operations, nice pics, food lookin' great so far!!!
    Enjoy yer day!!!

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  • RonB
    replied
    Looking good. Keep up posted.

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  • Notavegan
    replied
    Where I call home base. Plenty of prep space outside and umbrella if I need it for rain or whatever. Inside I have a pool shed/cabana deal that has toilet h/c running water and the fridge holds plenty of protein. Spice Rick and butcher paper on a roll overhead.

    Just added thighs to rack under chuck. Everything looking a little anemic right now.
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  • EdF
    commented on 's reply
    That's surely not Southwick, MA in the pic?

  • Mr. Bones
    replied
    Mornin' Chris, pleased t' meetcha!
    Looks like yer in for a grand soft day, cookin' great food.
    Keep th' pics comin' when ya' can!

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  • emil.glatz
    replied
    I especially like a little house BBQ sauce to keep chuck interesting. Regardless, it's a wonderful way to cook chuck. Excited to see the results!

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  • Notavegan
    replied
    Bit more thorough an introduction. My name is Chris and I suppose I am not a vegan but wanted to a show a face behind the name. I live in Southwick, MA and have a wife and 3 carnivores.

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Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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