Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

I salute Meathead once again!!!!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    I salute Meathead once again!!!!

    Did Last Meal Ribs in my Bradley Digital, Saturday afternoon. Set the oven temp to 230F, and used a combination of Cherry and Hickory for the briquettes.

    Followed Meathead's recipe to the letter. Got rid of the membrane, washed and patted dry, then salted the ribs and put them in a ziplock bag in the fridge for a couple of hours. Took them out, sprinkled with Memphis Dust, cut each rack in half so that I could do 1 pair lengthways, and one pair sideways for good smoke ventilation. Popped them into the smoker which was about 5 degrees above 230F at that point. Came back 3 hours later to do the bounce test and they still needed a little more time so left them on for another half hour.

    They were so good, my girlfriend and I thought we'd died and gone to Heaven. I will never do my ribs any other way.
    See pictures below.

    Meathead, kudos to you and all of your crew for the best smoker/BBQ website and the best recipes.

    #2
    Cad, they look great, I just cleaned up my keyboard from s;slobbering all over it just looking at your pics. Great write up and great pics. Thank you for sharing. Now go get something else to prepare and let us know the who, what, why, where, and when deal including pics. What a winner!!

    Comment


      #3
      Nicely done! Such a pleasure getting great results isn't it?

      Comment


        #4
        It's wonderful getting great results, but the best thing is the smiles on the faces of the people that I'm feeding. I brought some of my leftovers in to work for lunch today, and noses were twitching all over the office.

        Comment


        • az_que
          az_que commented
          Editing a comment
          I enjoy the entire ritual: choosing the meat, prepping it, making the rub, making the sauce, tending the fire, monitoring the temps. But I have to agree that the very best part is feeding a large crowd some awesome BBQ.

        #5
        Originally posted by cadmentr View Post
        .... Meathead, kudos to you and all of your crew for the best smoker/BBQ website and the best recipes.
        Yeah... Meathead makes us look like BBQ Geniuses!

        Comment


        • 3DJ
          3DJ commented
          Editing a comment
          Absolutely!

        #6
        Originally posted by smarkley View Post

        Yeah... Meathead makes us look like BBQ Geniuses!
        +1 Yea Buddy!!

        Comment


          #7
          Its true Meathead helps me make great food, now if he could just help me with my typing skills.

          Comment


            #8
            Originally posted by Jon View Post
            now if he could just help me with my typing skills.
            I don't think that he performs miracles!!

            Comment


              #9
              Originally posted by Ernest View Post
              I don't think that he performs miracles!!




              lol lol lol lol ool llo ooll

              Comment


                #10
                MH and AR makes this such BBQ Fun!

                Comment


                  #11
                  Originally posted by PaulstheRibList View Post
                  MH and AR makes this such BBQ Fun!
                  +1 and the "Pit Nation" really helps tie it together!!

                  Comment


                    #12
                    Originally posted by Marauderer View Post
                    +1 and the "Pit Nation" really helps tie it together!!
                    Indeed. We have quickly turned into a great tight knit community. Imma cry now

                    Comment


                      #13
                      'Pit Nation' -- Love it!

                      Comment


                        #14
                        Ok guys, here's what's on for this weekend. I took my turkey out last night. 7.575 Kilos 16.7 lbs. I'm going to brine this one using a chef friends recipe for the brine. This is how he usually smokes all his turkey in his home made brick and drum smoker.
                        Will be brining until Saturday morning, starting tomorrow morning.
                        Will be using a combo of Apple and Cherry briquettes, and a temp of 250F. Hey, I get to try out my new Maverick ET-733 to see how it works.
                        Stuffing is going in the oven not the bird, with an orange and a lemon sliced for the bird's interior. I'll also be butter balling this one with my giant hypodermic meat marinade. May add a little applewood spice rub to the butter. Don't want to overdo between the spices and the wood itself.
                        Will be trying out Meatheads Memphis Dust this time for the rub, and we'll see how it goes. Pictures of the stages of cooking to follow.
                        Have great rest of the week!!!
                        Last edited by cadmentr; October 8, 2014, 04:19 PM.

                        Comment


                          #15
                          Those ribs look top notch. Nice work. The next cook sounds to die for. What time do we arrive to eat :P

                          Comment


                          • cadmentr
                            cadmentr commented
                            Editing a comment
                            If you're close to the Canadian border, supper is usually around 6.

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        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 To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain’s portable Trek 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 Trek from your smart phone or laptop.

                        Click here to read our detailed review and to order


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


                        The Good-One Open Range is dramatically different from a traditional offset smoker. 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

                         

                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.


                        The Cool Kettle With The Hinged Hood We Always Wanted


                        Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

                        Click here for more about what makes this grill special


                        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                        Click here to read our detailed review and to order


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                        This is the first propane smoker with a thermostat, making 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


                        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                        kamado grill
                        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                        Click here for our article on this exciting cooker