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Show Us What You're Cooking! (SUWYC)- Volume 15, Fall/Winter 2019-2020

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  • Troutman
    Club Member
    • Aug 2017
    • 6882
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      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
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      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

    #46
    Another batch of QVQ Pastrami for sandwiches. Took 2 weeks but was craving a Reuben sandwich. Found this piece of select brisket point in the grocery, kind of fatty but oh so delicious.

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    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Man that looks good. I need to do that again soon!

    • Spinaker
      Spinaker commented
      Editing a comment
      I'm on board with this! Fine looking cook man!

    • Henrik
      Henrik commented
      Editing a comment
      That looks amazing, nice work Troutman!
  • HouseHomey
    Club Member
    • May 2016
    • 4766
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      Too cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 7 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #47
    Craving a Chicken sammich for dinner before the Cowboys game. And I can’t say enough about the Oroweat whole grain English muffins. So dang soft when toasted. Worth the carbs and 150 calories.

    Some basic salt, white pepper, gran garlic and toasted cumin and ancho chili on boned out chix thighs. Love the basics, they never disappoint. I thought I failed at the skin at first but it was seriously hard. And dang hot too!!!

    best foods, French’s mustard, grated Swiss, tomato and butter lettuce. Bought the family kings Hawaiian buns.




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    Last edited by HouseHomey; September 29th, 2019, 04:14 PM. Reason: Spelling of course.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I'd eat that sammie in a second. Beautimous!

    • Spinaker
      Spinaker commented
      Editing a comment
      The chicken man!!!! Good thing you’re not in Philly! 😎

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Griddlin an Chiddlin
      Some Tasty Lookin Yardbird, Brother!
  • Richard Chrz
    Club Member
    • Mar 2019
    • 807
    • La Crosse, Wi

    #48
    Smoked a chuck roast and a pasilla pepper yesterday for chili today. I would honestly write this recipe down. My only note would be, I smoked the chuck to 165, with the thought it would loosen up a bit more while slow cooking in my dutch oven. I would go further next time, maybe 185 .. I am not sure I want it as loose as pulled, but, a bit more would be better, I will repeat this with brisket next week. Click image for larger version

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      mnavarre Brother, how thicka strips ya doin? inch, inch an a half?
      I'm interested in tryin yer technique out; saves time, more bark, win win, ways I'm seein it...
      Goin back to my Strat, now...

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      So I did this with a brisket this weekend. I ran it the full distance. the next day I cubed up 2 lbs of Point brisket. removed the bigger pieces of fat, and let it slowlyy come up to a warmer temp in my dutch oven,and in process allowing more of the fat to be re rendered, it loosened up the meat to exactly where I wanted it to be. So You can take it the entire way, and just reheat the pieces first in a dutch oven and it comes out amazing, so much so, it will be added as a "step" in chili.

    • mnavarre
      mnavarre commented
      Editing a comment
      Mr. Bones I cut into about 2-finger strips, so inch and a half to two inches with my fat bass playing fingers. I also start braising something like shank or oxtail with the adobo while that's on the grill for the marrow and collagen.

      Hmm. I'm down to a quart of chili in the freezer. I should probably make more and document the process...
  • Polarbear777
    Club Member
    • Sep 2016
    • 1529

    #49
    Reverse seared lamb

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    • Spinaker
      Spinaker commented
      Editing a comment
      I forgot to mention, awesome photos! Keep those coming!

    • Troutman
      Troutman commented
      Editing a comment
      I like the idea of reverse searing after the roast is done.

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Reverse searing after roast is done nets more malliard reaction and since I leave ALL the fat on can render some more. Also with eaters with different doneness preferences you can sear as little or as much required for each person.
      Last edited by Polarbear777; September 30th, 2019, 07:14 PM.
  • JTpellets
    Club Member
    • Oct 2017
    • 193

    #50
    A 22.6 lb packer! I probably trimmed about 5 lbs off but still pretty decent size. Made some gravy with drippings for the tators.
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    • mrteddyprincess
      Club Member
      • Sep 2018
      • 309

      #51
      Four full packers, a flat, and a meatloaf today. Brisket is for my buddy Matt's wedding reception next weekend. Meatloaf for dinner. Also rendered the fat from the briskets into tallow.

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      • jfmorris
        jfmorris commented
        Editing a comment
        Great looking cook!

        So, as I may be smoking lots of stuff in advance for my youngest daughter's wedding reception next May, I am curious how you plan to handle brisket smoked a week ahead of a wedding? Freeze, reheat to 170, then slice on site? Slice in advance and vacuum seal and freeze? Just curious. I am likely doing pulled pork and pulled chicken, which vacuum seal and reheat easily in the vacuum bags, but the brisket intrigues me.

      • mrteddyprincess
        mrteddyprincess commented
        Editing a comment
        jfmorris The jury is still out on this. We really had no way of doing the brisket nearer the event. My buddy is storing the briskets in plastic bags and intends to reheat very slowly on day of next Saturday. Whether it's still tender/moist remains to be seen. It could end up being a lot of chopped brisket with sauce on it. I will try to remember to give an update on Saturday after the event.

      • mrteddyprincess
        mrteddyprincess commented
        Editing a comment
        jfmorris Update on this brisket cook a week later. Matt sliced the brisket thinly and poured the juices he saved from the cook over it. He heated it covered in foil at 200 F to get it up to temp. Gotta say, this was tender, juicy brisket! He nailed it on the reheat a week after the cook. People loved it. Flat and point slices were delicious.
    • troymeister
      Charter Member
      • Aug 2014
      • 1222
      • Forest Park Il
      • Weber 26

        Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

        2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

        Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

        Good Cabernet, Merlot, Zin

        Anti Hero, Blue moon

        I love cooking with wine. Sometimes I put it in my food.

      #52
      Tonight's Menu: Weber 26, SnS, Cedar Planked Fresh Salmon, (My friend caught in Alaska) Green beans picked from my garden today, Corn from the Farmers Market..And first time cooking Potatoes Pavé...(Truffled) Well....Nobody complained..

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      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Nice pieces of fish. thick.

      • crazytown3
        crazytown3 commented
        Editing a comment
        How could anyone complain about fresh caught and garden fresh? It looks like a really, really good meal to me. Charred lemons take it to the next level.

      • Mudkat
        Mudkat commented
        Editing a comment
        I guess not on. Nobody complained!
    • glitchy
      Club Member
      • Jul 2019
      • 389
      • Central IA
      • Camp Chef Woodwind WiFi w/Sear Box
        Weber Summit Charcoal
        Oklahoma Joe Highland
        Weber Spirit E-330
        Weber Q100
        Fireboard w/Drive

      #53
      Had a fowl lunch today.
      Attached Files

      Comment


      • glitchy
        glitchy commented
        Editing a comment
        Turned out to be some of the juiciest chicken I’ve ever cooked. I’ll be interested to see how the white meat reheats, but a good chunk of it may end up in enchiladas.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        I could do fowl. Looks tasty man. Simple and delicious.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Those yardbirds fit nicely on your WSCGC, glitchy . They look delicious!

        Kathryn
    • Spinaker
      Moderator
      • Nov 2014
      • 10366
      • 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) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        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
        BBQ Dragon
        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)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        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
        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #54
      Great cooks this weekend folks! Keep the pics coming! Thanks for sharing!

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Let’s see that brisket. Any left? Doubtful with FireMan.

      • Spinaker
        Spinaker commented
        Editing a comment
        Nah, but I did make a point on the side. I am going to slice it up in the office today.
    • jfmorris
      Club Member
      • Nov 2017
      • 2530
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • King Kooker 94/90TKD 105K/60K dual burner patio stove
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #55
      Dinner tonight was 3 slabs of ‘prime pork’ baby backs from Fresh Market, cut up to cook quicker ‘blasphemy style’ (shout out to mgaretz ). Cooked on the lonely offset, and regretted it about an hour into the cook, fighting high temps as I made too big a fire. I think all this kept me from getting the bark I wanted. Not that you get a lot of bark in 2.5 hours. Last zucchini of summer and some onion on the Genesis.

      i recently mixed up a batch of both MMD and Meathead ‘s take on Rendezvous seasoning, and did half of the ribs with each, after dry brining overnight. I didn’t really do the ribs in a Rendezvous style, as I sauced them, but you could still taste a difference. I think the women folk like the Rendezvous seasoning best, son and I liked the MMD best.

      Ironically about 2 hours later my youngest daughter came home from Memphis and brought me a bottle of Rendezvous sauce - didn’t even know they had it, as I always buy their rub when there.

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      Last edited by jfmorris; September 29th, 2019, 09:55 PM.

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 5919
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #56
        No on-the-smoker-pics this time ... but some mighty fine Costco chicken thighs on the Original Grilla (OG) nonetheless:

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        Last edited by MBMorgan; September 30th, 2019, 12:56 AM.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4707
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #57
          2.7 lb Porterhouse Steak sous vided and then seared off on Grill Grate Griddle on the gasser:

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          After hubby sliced off a chunk with his mashed potatoes-covered steak knife (the white stuff at the top edge of the meat is the potatoes of course):

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          Kathryn

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            The steak of Kings and Queens! I can almost hear that sear going down!

          • Troutman
            Troutman commented
            Editing a comment
            How about just the KING of Steaks. You are a woman after my own heart. I have a four-finger thick Steak Florentine planned for later in October's line up. I can't wait !!!

          • jgreen
            jgreen commented
            Editing a comment
            Wow
        • Willard
          Club Member
          • Apr 2018
          • 835
          • Leesburg, Fl.

          #58
          Hard to believe but I think this was the first time for me cooking flank steak. Click image for larger version

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          • Dave T
            Club Member
            • Jul 2016
            • 11
            • Summerville, SC

            #59
            Celebrated National Good Neighbor Day this past Saturday with a 19 lb. Brisket. 16 hours later, our neighbors were very happy!
            Attached Files

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Great looking brisket, Dave!!

            • fzxdoc
              fzxdoc commented
              Editing a comment
              What a good neighbor you are!

              K.

            • Attjack
              Attjack commented
              Editing a comment
              Nice looking grill too!
          • Argoboy
            Club Member
            • Apr 2016
            • 303
            • Southern Ontario 70 miles from Detroit

            #60
            My neighbour Lady Di as I call her had a large package of chicken things that she froze and she was wondering what she was going to do with them so she brought them down here last night and asked me to smoke them. She meant to separate them into smaller packages but she ran out of time so that is how they ended as one large package of thighs.
            I dry brined them, then I marinaded them in Meatheads Italian salad dressing and then smoked them on the Traeger. After a hour a 225F I turned the heat up to 325F and they were done in about two hours. They turned out pretty good.

            Click image for larger version

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            Comment


            • klflowers
              klflowers commented
              Editing a comment
              Oh man do those look good. My favorite piece of the yard bird.

            • Argoboy
              Argoboy commented
              Editing a comment
              Thank you they were one of my better batches of chicken thighs.

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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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          BBQ Stars

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          https://tinyurl.com/amazingribs

           


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          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          maverick PT55 thermometer

          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


          If you have a Weber Kettle, you need the Slow 'N' Sear

          slow n sear

          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          Bring The Heat With Broil King Signet's Dual Tube Burners

          the good one grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read our complete review


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

          the good one grill

          The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Pit Barrel Cooker Smoker

          Griddle And Deep Fryer All In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

          Click here to read our detailed review and to order


          Pit Barrel Cooker Smoker

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          thermapen

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


          Compact Powerful Sear Machine For Your Next Tailgater

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          Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill

          Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


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          G&F Suede Welder's Gloves

          Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

          If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

          Click here to read our detailed review

          Click here to order from Amazon


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

          Click here for more about what makes these grates so special


          PK 360 grill

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

          Click here to read our detailed review of the PK 360

          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


          kareubequ bbq smoker

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker

          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Professional Steakhouse Knife Set

          masterbuilt gas smoker

          Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

          Click here to read our detailed review and to order


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          fireboard bbq thermometer

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

          Click here to read our detailed review


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order