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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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It's our annual "Bloody Big BBQ" tomorrow...deep into prep right now...

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  • Mr. Bones
    replied
    ¡Das wirdet viel spass machen!
    ¡Sehr Kühl!

    Leave a comment:


  • Henrik
    replied
    Man, I like the sound of this! Plenty o'meat, guests to hang out with, what could possibly go wrong? Keep that smoke rollin'!

    Leave a comment:


  • kmhfive
    replied
    Good luck! Please post pictures of the results! Leave plenty of time for the brisket to hold in a Cambro! I find that 2-4hrs is ideal to bring out the best in my low-n-slow Brisket.

    Leave a comment:


  • jgreen
    replied
    Yum! Looking good.

    Leave a comment:


  • Pirate Scott
    replied
    Mm, Mmmm, Good Stuff.

    Leave a comment:


  • HawkerXP
    replied
    Sounds like a good time is to be had. Cheers!

    Leave a comment:


  • JCBBQ
    replied
    "Tongmistress" - that's good! Good luck! Post pics!

    Leave a comment:


  • RonB
    replied
    I'm sure everything will turn out great.

    Leave a comment:


  • DWCowles
    replied
    Good luck!

    Leave a comment:


  • It's our annual "Bloody Big BBQ" tomorrow...deep into prep right now...

    Every summer on one Saturday in August over here in Germany, The Tongmistress and Yours Truly hold a BBQ for 30-odd guests. Over the years, Brits as we are, it's become known as the "Bloody Big BBQ"

    This year the stars of the show will be a total of c. 20lbs of prime brisket...accompanied by our signature 'slaw (PM me for recipe - I don't want it "going public"...) and Cowboy Beans - plus whatever delicious Pot Lucks our guests bring to the table.

    Exhibit "A" below is Pastrami-in-the-making, 6-day cured and coated in rub yesterday; I'll smoke this today, then steam tomorrow ahead of meal time. Exhibit "B" is two whole Packers, dry brining and destined for a dose of Big Bad Beef Rub later today ahead of 12 hours slooooow smoking in our two-zone Weber kettle set up: if I get the timing right (!) this'll be out of the smoker right on schedule for the ravenous hordes at c. 17:00 tomorrow.

    Wish us luck...

    Click image for larger version

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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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