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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Artisanal/heirloom Turkey

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  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3207
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #16
    Well, now you guys have me considering farm-raised "wild" turkey for this year's festivities!

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I’m heading over to the butcher tomorrow and see if he can get me a heritage bird. If not, then I gotta start researching local farms.
  • ecowper
    Founding Member
    • Jul 2014
    • 3262
    • 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

    #17
    Stopped by the butcher shop today and ordered a 16-18 lb Diestel Ranch turkey for pickup on Monday before Thanksgiving. It’s fresh, not frozen. Will let it rest in the fridge until Wednesday. Going to prep it on Weds by spatchcocking and dry brining :-)

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      texastweeter Diestel’s birds are a crossbreed between Auburn and Bronze

    • texastweeter
      texastweeter commented
      Editing a comment
      Let us know how it turns out, I am excited for you. Imagine the first time you used a prime brisket vs a select, or berkshire ribs/butt vs hormell.... that is what you are in for!

    • ecowper
      ecowper commented
      Editing a comment
      texastweeter I’m excited too!
  • Polarbear777
    Club Member
    • Sep 2016
    • 1684

    #18
    Did one last year. At least twice as tasty as a regular bird, but considering the price is 6-10x a regular bird it has to be a special occasion only.

    Comment


    • EdF
      EdF commented
      Editing a comment
      That's kind of where I've gotten to with them. But, this Thanksgiving I'm seeing my son the first time in 3 years, so it's going to be artisanal!

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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Meat-Up in Memphis

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