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Meat-Up in Memphis 2021

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  • jgg85234
    Charter Member
    • Nov 2014
    • 738
    • Gilbert, AZ (Suburb of Phoenix)
    • *Cooking Equipment
      Kamado Joe Classic in Eucalyptus Table (2016)
      Kamado Joe Joetisserie (2017)
      Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
      Adrenaline BBQ Company Slow n Sear #61
      Adrenaline BBQ Company Drip n Griddle
      Weber Smokey Mountain 14.5" (2014)
      *Controllers
      Flame Boss 200
      *Thermometers
      Thermapen MK4 (Red)
      Thermopop (Red)
      Thermoworks TW8060 with grill and meat probes
      *Favorite Whisky - Knockando Speyside Single Malt
      *Favorite Red Wine - Clos du Bois Marlstone
      *Favorite White Wine - Sonoma Cutrer Chardonnay
      *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
      *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
      *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

    Ribs Preference

    How do you prefer to eat pork ribs? Which kind, and how prepared? If you compete, please check box #7, so we only get answers from back yard cookers or their guests. You only get one choice for favorite type, and for how they are prepared. Again, if you compete, select the final option as we know you have a requirement for the judges.
    101
    Baby Backs - Fall off the bone
    9.90%
    10
    Baby Backs - Cooked until there's a little tug remaining
    21.78%
    22
    Spare Ribs - Fall off the bone
    1.98%
    2
    Spare Ribs - Cooked until there's a little tug remaining
    6.93%
    7
    St Louis Cut - Fall off the Bone
    7.92%
    8
    St Louis Cut - Cooked until there's a little tug remaining
    49.50%
    50
    I compete, so I have to prepare them with some bite
    1.98%
    2
  • Spinaker
    Moderator
    • Nov 2014
    • 10876
    • 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)
      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
      Cuda 7' Fillet Knife

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

    #2
    St. Louis Cut........Some Tug on the bone!

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Yes. This.

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Ditto!
  • Troutman
    Club Member
    • Aug 2017
    • 7610
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #3
    Oh meet me in St. Louie, Louie, meet me at the fair.....don't tell me the lights are shining any place but there .... oh sorry got caught up in the moment

    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Easy there big fella. 😂😂😂
  • Willy
    Charter Member
    • Apr 2015
    • 1868
    • High Desert of the Great Southwest

    #4
    Whoops! I duplicated you. Looks like yours is more complete so maybe a mod could delete mine?

    (Arizonans think alike!)

    Comment

    • Willy
      Charter Member
      • Apr 2015
      • 1868
      • High Desert of the Great Southwest

      #5
      I like both SLCs and BBS and don't care much either way--fall or bite off, but I picked BBs/bite off.

      I notice we can't see who voted for each choice. Is this a new feature?
      Last edited by Willy; February 4, 2019, 05:37 PM.

      Comment


      • Willy
        Willy commented
        Editing a comment
        jgg85234 Regarding the "public" option", I have always assumed that it referred to letting folks see the vote totals. It never occurred to me that it had to do with individual voters...so, I'm kinda in your camp. Surprised to see what it really means.

      • jgg85234
        jgg85234 commented
        Editing a comment
        Willy - I've seen bulletin boards (don't remember if they were vbulletin based or some other software) that marking them public literally meant that. Something marked public was visible to people who weren't even members of the forum. That memory is why I just skipped over that option when I created the poll.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Cool Beans, jgg85234 !
        It allowed me to see I clicked th wrong box; I prefer STL, with a lil tug, actually Oops!
    • ecowper
      Founding Member
      • Jul 2014
      • 3567
      • 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

      #6
      SLC with some tug .... my wife wants BBR fall of the bone .... makes cooking ribs an interesting experience at my house.

      Comment


      • Steve B
        Steve B commented
        Editing a comment
        Haaa. But doesn’t that more work for us. You and I know that chicken and ribs cook sooo differently.
        What we will do for our loved ones. 👊

      • ecowper
        ecowper commented
        Editing a comment
        Steve B hmmmmmm, my wife accuses me of doing that because it means more BBQ fun for me ;-)

      • Red Man
        Red Man commented
        Editing a comment
        Same in my house...wife likes baby backs fall off the bone, I like slc with some tug.
    • au4stree
      Club Member
      • Aug 2018
      • 608
      • Heart of Dixie
      • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

      #7
      My absolute favorite is St. Louis cut, Memphis style dry ribs with a little tug. They be the best!

      Comment

      • UncleFester
        Club Member
        • Apr 2017
        • 99
        • Youngstown, OH

        #8
        St. Louis w/ a little tug for me!

        Comment

        • jgg85234
          Charter Member
          • Nov 2014
          • 738
          • Gilbert, AZ (Suburb of Phoenix)
          • *Cooking Equipment
            Kamado Joe Classic in Eucalyptus Table (2016)
            Kamado Joe Joetisserie (2017)
            Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
            Adrenaline BBQ Company Slow n Sear #61
            Adrenaline BBQ Company Drip n Griddle
            Weber Smokey Mountain 14.5" (2014)
            *Controllers
            Flame Boss 200
            *Thermometers
            Thermapen MK4 (Red)
            Thermopop (Red)
            Thermoworks TW8060 with grill and meat probes
            *Favorite Whisky - Knockando Speyside Single Malt
            *Favorite Red Wine - Clos du Bois Marlstone
            *Favorite White Wine - Sonoma Cutrer Chardonnay
            *Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
            *Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
            *Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens

          #9
          Interesting result so far. Just from the discussions over the years, I (wrongfully I guess) assumed that Baby Backs would get the highest vote total. SLC is solidly in the lead.

          I voted spares (and I'm the only one so far), only because I like removing the tips and cooking them separately as a snack for the cook. What I serve is always SLC to guests and family. I find it difficult to be consistent with Baby Backs, as the amount of loin meat left on top of the bones varies considerably from one rack to another. It's too easy to dry out that meat (which cooks quicker).

          I put the rubs on (MMD is a favorite), and learned a trick from the Strand Café in Vienna. Serve with a few varieties of sauces so people can choose and try different flavors. Wish I could find those serving boards, and really wish I could get Budvar Frisch Vom Fass (on tap) in the US. They always served 2 racks, and while they called them spare ribs, they were SLCs. Great view as well.

          Best regards,
          Jim
          Click image for larger version

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          Comment


          • Steve R.
            Steve R. commented
            Editing a comment
            I have started just fileting some of that extra loin meat off the BBR's. Makes them more consistent and not as dry.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            I do all three pork ribs, frequently, an it's a tough call to pick a fave...
            Probly do Spares most often...
            SLC/BB when they go on substantial discount...
        • PappyBBQ
          Charter Member
          • May 2015
          • 496
          • Los Angeles
          • Equipment:
            Brinkman Gas/Charcoal duo with offset firebox
            Pit Barrel Cooker
            Maverick Remote Temperature Gizmo with Pit and meat probes
            Thermopen Instant thermo

          #10
          Well. I buy full spares whenever possible, but always cut them down to St. Louis, which leaves me with the wonderful rib tips for other cooks!!!

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10876
            • 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)
              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
              Cuda 7' Fillet Knife

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

            #11
            Speaking of Ribs.......how about some Beef Plate ribs?!?!

            Comment

            • Lazy Layne
              Club Member
              • Jan 2019
              • 74
              • Illinois

              #12
              I love baby backs, but am not against St. Louis cut. Pull off bone, not fall off

              Comment

              • dshaffes
                Charter Member
                • Jan 2015
                • 278
                • NJ

                #13
                I compete with ribs, but that has nothing to do with how I like to cook/eat ribs in the backyard. Your comment implies that we only prepare ribs "competition style" which is inaccurate. I cook all types of ribs and utilize many different techniques and flavor profiles.

                Comment

                • Jared49
                  Club Member
                  • Oct 2016
                  • 186
                  • Appleton, WI
                  • WSM-18.5"-lid hinge, door upgrade, Hunsaker Rib hanger, Arbor Fab. Charcoal assembly & minion starter
                    Weber Kettle-SnS
                    Maverick ET-732
                    FireBoard/PitViper fan

                  #14
                  St. Louis w/tug

                  Comment

                  Announcement

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                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
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                  Meat-Up in Memphis

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                  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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

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