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Meat-Up in Memphis 2020

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/memphis2020)
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How many things went wrong. Stupid stuff. Still was great.

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  • Mosca
    Charter Member
    • Oct 2014
    • 2813
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    How many things went wrong. Stupid stuff. Still was great.

    Oh, man. I am not afraid to admit that I screw things up, and that sometimes I don’t think, as long as it makes a great story. The number of things that went wrong, and the stupid stuff I did, and everything was still great.

    1) Didn’t mix up the MMD for the pork butt. Saturday night, start the smoke and go to mix up the dust: no paprika. 11PM. But, I had some other butt rub. It has salt in it, and I’d already salted the meat early in the day. What the heck, how much of a difference could it make. I used the rub.

    2) Using a new pit controller: I use the controller to work the BGE, but I monitor the temp with a Smoke so I can check it during the night. 7AM the pit temp was dropping. I went out to reset it to 275 (I run 225 overnight and then bump to 275 when I get up), and it wouldn’t set. The new controller was defective. (Don’t want to name them, they are taking care of me.) No big deal, I am Eggxperienced. Set the BGE to 275.

    3) An hour or so later, I checked the charcoal to make sure there was enough. Now, this is where I get really stupid. I didn’t want to set the deflector down on the wooden table, so I looked around for something to act as a trivet. Without considering the material that is is made from, my eyes landed on one of those reusable grocery bags, the ones you buy for $1. Set the deflector and cooking grate on the bag. It is made out of plastic-infused cloth. Gooey melting plastic smell, ruined my deflector plate. No problem (other than a replacement is $70), butt goes into oven @300. Consider this again, slowly: I put a piece of plastic down on the workspace and put a piece of hot ceramic on it. Wow. All I can say is, I’ll probably do something that stupid again someday. In fact, maybe in 20 minutes or so.

    4) The butt was at about 170*, it is now about 12:15. Guests will arrive around 2PM. Should come together. Set up the ChefAlarm... no joy. No temp display. UGH. Idea: The Smoke doesn’t care what the heat source is. Use it without the pit probe. (Checking it out today, the ChefAlarm’s batteries were dead.)

    5) Needed the oven for the butt, so I had to take the bacon (for bacon burgers) out of the oven. NP, into the microwave for a minute or so. What can I cover it with? I know! Saran Wrap! Oh jeez. Repeat stupidity. Melted plastic on bacon. Solution, toss bacon. No one will know. But it was that really good Wright’s thick pecan smoked bacon. Me and plastic aren’t getting along today.

    6) Pressed out the burgers, cut up the tomatoes, set the table. Guests arrive. Chit, chat, chit, chat, some time goes by. Burgers and dogs go on the grill (without the deflector). I made everything else the day before (beans, macaroni salad, cucumber salad, coleslaw), so once the meats were done the meal was served, buffet style. I sit down with my plate and Linda said, “This is great. Where’s the pulled pork?” Yeah, I forgot about it. Check the oven, the butt is at 207. Oh geez. This is where I get the rubber gloves and pull a pork butt in a minute. It was freakin’ great. Didn’t need any extra salt, for certain. Remember: pork butts are very forgiving!

    Everything was absolutely awesome: the beans, the salads, the slaw, the burgers, the pork. Mostly though, the guests. The relatives who couldn’t make it to the wedding got to meet my new son-in-law. We ate, we drank, we laughed.

    7) Around 5:30 it rained like a son of a gun, we moved everything inside and continued. Who cares. It was one hell of a good day. This is why we do this stuff.
    Last edited by Mosca; August 19th, 2019, 12:56 PM.
  • JoeSousa
    Club Member
    • Sep 2016
    • 672
    • Spokane, WA

    I am always amazed how everything can go wrong with a cook but the end product is great. Or on the flip side how everything can go right but the result is not great. But either way the guests usually leave full and happy.


    • mrteddyprincess
      Club Member
      • Sep 2018
      • 278

      I love this story! Happens to the best of us, right?


      • ComfortablyNumb
        Club Member
        • May 2017
        • 2868
        • Northeast Washington
        • KBQ C-60
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot

        Thank goodness it isn't Groundhog Day! ;-)


        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 3776
          • Stockholm, Sweden

          Great story! Thanks for sharing all your mistakes, I've done some of them. Your experience sure helped, but I can only imagine the cursing and obscene language going on in your head at the very time the accidents happened :-)

          All in all: the guests were happy, you all had a good time. So in the end - success!!


          • ofelles
            Club Member
            • Jun 2018
            • 1113
            • Brentwood CA
            • Yoder YS640 on Comp cart
              Klose 20x42 Charcoal Grill
              LSG Insulated Cabinet (coming in April)
              Jumbo Joe
              VacMaster Pro 380 sealer
              Thermoworks Signal
              Thermoworks Dot
              Thermopen Mk4

            Great thinking on your feet, or at least kind of thinking 😜 But great save and acting as if. We've all had those days and if we can't laugh at ourselves we're in trouble.


            • mountainsmoker
              Club Member
              • Jun 2019
              • 1467
              • Bryson City, NC

              ROTFLMAO So glad everything came out okay and guests had a good time.


              • klflowers
                Club Member
                • Sep 2015
                • 2406
                • Tennessee

                I feel you. I haven't set anything hot on plastic, but I have done something similar to every one of those things during a cook. Especially forgetting to check to see if I have all of my ingredients, and not only forgetting to check to see if the batteries are working, but checking to see if I have any extra batteries.

                But the food usually comes out pretty good. Congrats on getting through it with flying colors.


                • Mosca
                  Charter Member
                  • Oct 2014
                  • 2813
                  • PA
                  • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                  What I think is funny is that, after having done this for a few years, we all get the reputation of being good backyard cremators. If they only knew! When it cooled down enough, before anyone arrived, I tossed the ceramic deflector plate over the edge of the deck where no one could see it, nor smell it. All the rest of it... MAGIC!
                  Last edited by Mosca; August 19th, 2019, 02:03 PM.


                  • Mosca
                    Charter Member
                    • Oct 2014
                    • 2813
                    • PA
                    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

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                    • Troutman
                      Club Member
                      • Aug 2017
                      • 6594
                      • Republic of Texallence

                      • OUTDOOR COOKERS
                        22" Weber Kettle - Red Premium Limited Edition
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                        Pitts & Spitts Pellet Pro 2436
                        BBQ ACCESSORIES
                        Classic Thermopen
                        Thermoworks SMOKE
                        Fireboard Pro with Pit Viper fan
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                        Weber stainless veggie basket
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                        WOOD & PELLET PREFERENCES
                        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                        For Chicken & other fowl = competition blend, cherry/oak/hickory
                        For Turkey = 100% hickory or competition blend
                        For Pork Shoulder = mesquite, oak or hickory
                        For Pork Chops or Ribs = 100% applewood
                        SOUS VIDE
                        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
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                        Generic Calphalon non-stick cookware set of pots and pans
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                        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
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                        Old Revere Wear Copper & Stainless Pots (handed down)

                        JA Henckels 15 piece Stainless Knife Set
                        Victorinox 12" Fibrox Pro Slicing Knive
                        Victorinox 6" Curved Boning Knife
                        Set of Dalstrong Japanese Steak Knives

                      After being totally disappointed when cutting into a $79 dry aged, sous vide and smoked brisket only to find 60% fat content, I feel your pain. Fortunately for you the opposite occurred, it's all part of the experience. Just when you think you have this cooking thing down, the bbq gods rear their ugly heads and spank you down.


                      • FireMan
                        Charter Member
                        • Jul 2015
                        • 6768
                        • Bottom of Winnebago

                        You had me at I will do something stupid again in 20 minutes. Great story of a great cook.
                        There is a victim of consequences here. The plastic world is very unhappy with you. 🕶


                        • Texas Larry
                          Club Member
                          • May 2017
                          • 834
                          • Wilson County, TX
                          • PrimoXL
                            Maverick 732
                            Thermoworks 2K Themocouple
                            Weber Go-Anywhere (for the beach!)
                            Dreaming of a really good stick-burner...
                            Favorite beer: Alaskan Amber

                          What a great story! Thanks for sharing a bumpy but successful ride. Everything doesn’t have to be “perfect” and still be perfect!


                          • RonB
                            Club Member
                            • Apr 2016
                            • 11200
                            • Near Richmond VA
                            • Weber Performer Deluxe
                              Pizza insert
                              Smokenator 1000
                              Cookshack Smokette Elite
                              2 Thermapens
                              lots of probes.

                            Great story. We have all been there and done that. Except for the hot deflector on plastic... JK


                            • Mosca
                              Mosca commented
                              Editing a comment
                              Spent an hour with a drill and a wire wheel getting the plastic off my PSWoo ring (holds the platesetter). But the deflector itself, that’s not recoverable.
                          • JCGrill
                            Club Member
                            • Mar 2017
                            • 1398
                            • Minneapolis / St Paul burbs
                            • Charcoal - 22" Weber Kettle
                              Gas - Saber
                              Smoker - Green Mountain Daniel Boone
                              Portable - Charbroil Tabletop Propane Grill

                            My number 1 mistake, and I do this a lot, is forget ingredients. Either because they get added later, or because I am making it up as I go. So often I think, "oooh, I should put this into it, that would be great," and then proceed to forget completely. Or start the smoker and then remember three things I should be doing first. In short, I get too eager and don't think it through. Thanks for the great story, glad to commiserate with you on the mistakes and celebrate your success.


                            • HawkerXP
                              HawkerXP commented
                              Editing a comment
                              me: "Why does this butt taste different then the last one?"

                              wife: "Honey? weren't you going to use this stuff in the bowl?"

                              me: Duh!



                          Meat-Up in Memphis 2020

                          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/memphis2020)
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                          Meat-Up in Memphis

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                          The Good-One Is A Superb Grill And A Superb Smoker All In One

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                          Compact Powerful Sear Machine For Your Next Tailgater


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                          G&F Suede Welder's Gloves

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                          Professional Steakhouse Knife Set

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                          PK 360 grill

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