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  1. gridirongriller

    Memphis in May 2008 III and Final

    Sorry for all the threads, but I knew everyone here would appreciate the experience!
  2. gridirongriller

    Memphis in May 2008 Pics II

  3. gridirongriller

    Memphis in May 2008 Pics

    Since I joined here after MiM this year, thought I should share some of the pics. It was our first time cooking for this team and we only had about 10 days to get ready. That's not long to get ready for the River. We finished 71st...not great, but better than they had done in years. We were...
  4. gridirongriller

    Layering Meat Question

    Oh yeah....chicken certainly on the bottom. I'll probably just stick the brisket on the bottom then to see how it cooks there. I'll be doing 2 briskets soon for a contest and it would help to know any differences in cook time.
  5. gridirongriller

    Layering Meat Question

    I am probably doing a brisket and a butt in my ECB Saturday. I'm thinking about putting the brisket on the lower rack as I've been doing it up top and would like to see how it cooks a bit lower. But I was wondering about the flavors. Am I better getting brisket dripping on pork or pork...
  6. gridirongriller

    Hello from Memphis

    Central BBQ is my favorite. Neely's is good, too. I haven't made it to Cozy Corner or Leonard's, but lots of locals swear by them.
  7. gridirongriller

    Variety Club BBQ Bash, Memphis, TN

    Anyone coming to Memphis in a couple of weeks? We've done this one every year. Great contest.
  8. gridirongriller

    Hello from Memphis

    Thanks! I try to always have plenty of pics, so qview won't be a problem. A little in the beef forum right now.
  9. gridirongriller

    Hello from Memphis

    We're not an old team so there's not much if anything out there. Had a website, but got busy with work and BBQing and decided not to keep it up. We have 4 main team members. I handle whatever we cook for Friday night and the brisket, though obviously all 4 of us share lots of duties...
  10. gridirongriller

    Memorial Day Brisket

    Nope...I put the lid on and left it til it was 165ish*. Then I wrapped and let it go til about 190*. I would have liked it have been just a bit more tender (but it was close) and a little more moist (again, it was close). I had a few temp problems on the ECB that I am working on. I put...
  11. gridirongriller

    Hello from Memphis

    Wow...staying near Graceland. You are braver than I am! I do love Memphis. It's a strange place....so many people say they hate it here and want out, but if any outsider says something bad they are ready to fight! And while we are well known for some great (and some over-rated) BBQ...
  12. gridirongriller

    Brisket smoke with q view. . .maybe?

    Mighty good looking brisket!
  13. gridirongriller

    Brisket with pics (q-view)

    190* sounds just right to me. And by the looks of it, it was just right! How many lbs?
  14. gridirongriller

    Hello from Memphis

    I don't have much to teach yet! But the amount of good info that can be learned here is staggering! How did people smoke before the internet? lol
  15. gridirongriller

    Memorial Day Pig Fest

    Looking great!!!
  16. gridirongriller

    Memorial Day Brisket

    5* brisket from Kroger rubbed and wrapped over nite in fridge. On at 9:30am off about 6:00pm. Just a little bit dry. But very getting close. I'm cooking on a ECB (our team has to keep it cheap, lol) and still working on getting the mods right. But it is getting closer. I've learned a lot...
  17. gridirongriller

    Hello from Memphis

    New guy here. Not new to smoking or boards, just been reading this one for awhile and thought it was time to sign up. Been competing on the Gridiron Grillers for about 3 years. Mainly KCBS and the big one on the River with another team. Look forward to learning lots here!
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