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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Ideas/Help Needed: How to serve/garnish 500 Beef Rib Bites at upscale tasting event?

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9702
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #16
    Beautiful!

    Comment

    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1585
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      #17
      Now, onto the Kentucky Derby Party!

      Our final plating decision:

      1.) Slice of Bone-In Beef Short Rib, CAB Choice, with BBBR, smoked at 250-275 for about 6 hours or so, to IT of 210 and Probe Tender, with a Short Skewer
      2.) Kenji Lopez-Alt's Creamy Stovetop Mac. He uses Evaporated Milk as the base. This is easier than the bechamel sauce, and my hope was for it to be really creamy. I made 3 batches of 2 pounds of pasta each, and we experimented with a mix of the cheeses in each one. I'll start a Mac-N-Cheese post and update you on what I learned there another time. It was good!
      3.) Serve the Mac in a 2 oz cup, filled under the rim
      4.) Top the Mac with Bark Trimmings, chopped small - Yes!!!! Who else is dreaming of topping nearly everything with the cuttings from the Brisket/Beef Rib table?

      Plan was to try to not have plates sitting out very long, just a minute or so at the most. That was not always easy...Here goes!

      There were 25 Restaurants serving bites at this event - an impressive crew! And I've been in business a whole month-and-a-half... Here is our setup. I put a banner under our main cutting station, which looked pretty cool. I brought out all our cutting boards, because they look so cool! One warming pan had mac, the other was a place to keep plated mac portions as well as finished plates. We put a good portion of the finished food in the cambro's behind us. And I set up a t-shirt and hat as window dressing behind us.
      Click image for larger version

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      Guns up!
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      Did I mention yet that Bone-In Beef Short Ribs are impressive to look at?
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      We filleted off the main section from the top. I was careful to leave very little meat on the bottom, and to not bring any of the thick membrane with the fillet. My assistant was slightly more concerned with speed as the event went on...
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      This is my oldest daughter, who helped plate and was a tremendous hostess. She got Zero food on her lovely dress the entire day - impressive!
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      This is my friend Mark, who is also on the board of Family and Youth Counseling Agency with me. He paid $2,500 for a Ribs for 50 Party we auctioned off at the Boy Scouts fundraiser last year. Needless to say, he likes our food.
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      And..the money pic's! Sliced bits of heavenly beef short ribs!
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      Colin did a great job!
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      Pretty!
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      The site only lets me put 12 pics on a post...
      Attached Files

      Comment

      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #18
        This gentleman is on the City Council. I think he liked the bite of rib.
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        This gentleman is the Exec Chef at one of the restaurants at the GoldenNuggett Casino. He loved the food, loved our rig, and we chatted for a good while.
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        This is Mickey Smith, a local high school band director. He's a Grammy Nominated artist, great guy, and is now, again, on #theRibList! Colin, a part of our crew, is also a high school band director.
        Click image for larger version

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        Here is a nice pic of the plate we did. Do you want one?
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        Our awesome crew!
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        I'll admit it: This day was SUPER FUN! People RAVED ABOUT OUR FOOD! This pic is an example of the day.
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        As we calmed down toward the end, I tried the Portrait Setting on my iPhone, and I really like this slice pic!
        Click image for larger version

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        End of the day: We served 420 or so plates, and about 44 of the 54 Beef Ribs I cooked. We were the unabashed hit of the food section of the party. I made the rounds to share plates with the other restauranters and thanked them for being a part of this fundraiser, supporting an agency that is doing real good in our community. I had many people come up and brag on the food, and tell us we were the best thing there. A prominent doctor is building a real estate development, and wants to meet with me about opening a restaurant in his buidling, lol. This was money and time well spent!

        Thank you all for helping me become a better barbecue cook!
        #LifeIsMoreFunOntheRibList

        Love, paul
        Click image for larger version

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        Attached Files

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          You know how to make people happy! And drool!
      • kmhfive
        Club Member
        • Mar 2017
        • 2988
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #19
        That was awesome! Great looking ribs. Great crew! I wish you the best of luck.

        Comment

      • TheCountofQ
        Former Member
        • Apr 2015
        • 503
        • Tulsa, Oklahoma

        #20
        I notice the little sign also says Brisket Point. How was that incorporated, or did I miss that part somewhere in your post?

        It looks like you had a great time, with much work involved, and it all looks great.

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          Well, I just went with the Beef Ribs solo. Point was the closest substitute, in case I needed more. But that seemed to complicate things.
      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #21
        Originally posted by DWCowles View Post
        Beautiful!
        Thanks, DWCowles ! It would be even better if you were here helping as the official taster!

        Comment


        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          Well done young feller, well done!!! Congrats and good luck!

        • DWCowles
          DWCowles commented
          Editing a comment
          I didn't know I was invited 🙄.

        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          Smile!!
      • Spinaker
        Moderator
        • Nov 2014
        • 10987
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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          Lone Star Grillz 24 X 48 Offset

        #22
        Oh man what a great day!! Once again the #RibList kills it. I wish I could have been there to try the grub. (And shake your hand, of course) Great write up Paul. Congrats on all your success, you deserve every bit of it, brother! This has been a great journey to watch over the years.

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          Thank you, Spinaker ! I hope thePitMembers are benefiting and enjoying my documenting these milemarkers.
          Last edited by PaulstheRibList; May 15, 2017, 08:44 AM.

      Announcement

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      2021 Meat-Up In Memphis Canceled

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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