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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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Favorite meat treat

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  • Hulagn1971
    Charter Member
    • Dec 2014
    • 1074
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    #16
    A favorite of mine lately is pork ribeye steak. Huskee I think these would change your mind. My mother bought me a pack for my birthday and they were amazing. I took 4 steaks with me to our last visit with them so they could try firsthand with me. Cooked them sous vide at 140 for a couple hours then dried them and finished them on my Smokey Joe over hot coals for about a minute per side. Whipped up a batch of maple bourbon glaze to dress them. Everyone at the table loved them. Here is a link if anyone here is interested in trying some. You won't be let down. The marbling is perfect.
    https://www.qvc.com/Rastelli-Market-...ct.M57921.html

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      To clarify, I LOVE chops & pork steaks. I just meant ribs & pulled pork is getting old to me lately.
  • Spinaker
    Moderator
    • Nov 2014
    • 10987
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
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      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
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      Lots and Lots of Griswold Cast Iron
      Grill Grates
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      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #17
    Brisket point, hands down.

    Comment

    • JoeSousa
      Club Member
      • Sep 2016
      • 978
      • Spokane, WA
      • Weber 22" (4 of them)
        Weber Ranch
        Weber 26"
        SNS Kettle
        PK Grill (40+ years old)
        Weber Jumbo Joe
        Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
        Slow n' Sear XL (2)
        Slow n' Sear

        http://completecarnivore.com is my site

      #18
      I am a big tri-tip fan. Been eating more and more of it lately. Beef ribs are wonderful.

      But if I only had to pick one cut of meat to eat for the rest of my life I would be hard pressed to not say a nice ribeye steak.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Every time I eat a steak I cook perfectly I think "oh yeah, this is the best thing ever"...then when I get to indulge in a fatty smokey salty brisket, I think "Oh yeah, this is the best thing ever".. Lol.

      • JoeSousa
        JoeSousa commented
        Editing a comment
        I'm sure my mind will change depending on what's next off the grill. I have a picanha thawing in the fridge for dinner on Thursday so that could go to the top of the list.
    • Mudbeaver
      Former Member
      • May 2018
      • 457
      • Marathon NY

      #19
      A big fat Delmonico steak, 2” medium rare, no veggies, no potatoes, no fork, no knife, no plate just meat

      Comment


      • Fire Art
        Fire Art commented
        Editing a comment
        That should do it
    • jgreen
      Charter Member
      • Oct 2014
      • 2742
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #20
      Brisket point, but a chuck roast is a close second, either pulled or sliced.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 8260
        • Bottom of Winnebago

        #21
        Wibs, either spares or beef short. It’s a tie. Then there is pizza!

        Comment


        • EdF
          EdF commented
          Editing a comment
          It only qualifies if the pizza has meat on it - like soprasetta and prosciutto and pepperoni, sausage, meatball, ...
      • holehogg
        Club Member
        • Nov 2017
        • 2594
        • Port Elizabeth, South Africa

        #22
        As highlited in the posts my favourite is not always my favourite so at the moment I'm on a brisket binge even though the meat quality has mot been that good. Will be doing belly next so that might go tops. Beef short rib has a special place always.

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2938
          • Republic of Texas

          #23
          beef ribs, brisket, or ribeye steak. no questions

          Comment

          • Mark Swarbrick
            Club Member
            • Nov 2018
            • 6

            #24
            Have you thought of this... when I am bring up the smoker or BBQ up to temp it takes a while... I put 4-5 wood skewers with 4 medium to large prawns or shrimp with a touch of low sodium old bay, its kicking pull the shrimp off dump the beef on... life is good the appetizers are KING!

            Comment


            • Fire Art
              Fire Art commented
              Editing a comment
              That would be a super treat🤓

          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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