Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

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/memphis)
See more
See less

She is a keeper.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • randy56
    Club Member
    • Aug 2017
    • 444
    • Newburgh In

    She is a keeper.

    My wife bought me a Anova for Christmas. what is your favorite recipe ?
    Click image for larger version

Name:	IMG_1270.jpg
Views:	25
Size:	113.0 KB
ID:	608472
  • Davek8282
    Club Member
    • Mar 2016
    • 75
    • Prince George, B.C.

    #2
    As good as ribeye or tenderloin steak is out of the Anova, my favorite is turning a tougher cut of meat into a tender, delicious cut. Think flank steak or eye of round roast.

    Comment


    • EdF
      EdF commented
      Editing a comment
      That's my take as well. Get some piece that's always tough and try it out. How about sirloin tips?

    • randy56
      randy56 commented
      Editing a comment
      Thanks, doing some reading on the Anova web site. Looking like reverse sear is the way on steaks. Just looking for ideas. As I know many of you have great results.
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #3
    QVQ Chuck roast

    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      https://pitmaster.amazingribs.com/fo...s-vide-chuckie

    • theroc
      theroc commented
      Editing a comment
      +1

    • barelfly
      barelfly commented
      Editing a comment
      Yep. I’ve done a few chucks and really liked the pulled chuck I did a while back. The idea came from this site, probably Mr. Troutman 😁

      Try some SV carrots as well. A little butter and brown sugar then use the purge to carmelize the carrots at the end! Dang good eats!
  • scottranda
    Charter Member
    • May 2015
    • 1731
    • Charlotte, NC

    #4
    SV cinnamon apples. So easy and good. Don’t forget homemade yogurt. And all the meats too!

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2464
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #5
      The biggest "SV" revelation for me was chicken breasts, pork chops, and the best dang medium-rare steakhouse burger you've ever had. And lots of other stuff, too!

      Comment


      • Skip
        Skip commented
        Editing a comment
        What CaptainMike just posted!!
    • aladdin4d
      Club Member
      • Sep 2018
      • 112
      • St Louis
      • GMG Davy Crockett, MHP WNK

      #6
      In addition to what's already been said - poached pears

      Ingredients
      • 4 ripe pears, peeled. Preferably Bosc
      • 1 cup red wine
      • ½ cup sugar
      • ¼ cup sweet vermouth
      • 1 tsp salt
      • Orange zest - Amount depends on how you zest. Call somewhere between 1-2 tsp
      • 1 tsp vanilla extract or one vanilla bean, scraped
      • Vanilla ice cream
      1. Place everything into a zip bag, water displace and seal
      2. Cook for 1 hour @ 175° F
      3. After they're done, core and slice the pears.
      4. Serve with vanilla ice cream and drizzle with some of the liquid

      Comment

      • DavidNorcross
        Club Member
        • Nov 2017
        • 1496
        • Virginia
        • Rec Tec RT-680
          Coleman RoadTrip LXX
          Javelin Pro Duo
          More Cast Iron than I care to admit

        #7
        Have only used mine a couple times but everything has been great so far for sure. Wanting to try a brisket.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9725
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #8
          Sous Vide and seared Tri-tip steak smothered in sauteed onions and mushrooms.

          Creme Brulee for dessert.

          Comment

          • Fire Art
            Club Member
            • Jan 2018
            • 988
            • Jackson hole Wyoming

            #9
            Soft boiled eggs 145 for 1:30 hrs 18 at a time de shell and re heat in microwave 45 secnds two English muffin ever morning 🤓

            Comment

            • Polarbear777
              Club Member
              • Sep 2016
              • 1680

              #10
              My favorite is the two week pastrami.

              https://pitmaster.amazingribs.com/fo...vq-pastrami”

              Other things I like are chicken cooked safe to 135F long enough to be pasteurized, then chilled, breaded and deep fried. Since the interior is below 140F it’s the juiciest fried chicken ever and since all you need to do is brown the outside, you can fry at 375-400F oil and it takes just a minute or so.

              Of course any kind of traditional steak that you would reverse sear works great for SV. SV for steaks is nothing more that an extreme reverse sear.

              SV magic is threefold.
              1. You can cook at lower temps for much longer times to tenderize tough cuts without making them “well done”
              2. You can cook at lower temps for longer time to pasteurize foods and make them safe at much lower temperature than traditional methods. (You can pasteurize your own eggs for instance, then eat them as runny as you want or make hollandaise etc).
              3. Since you typically set the water bath to the finished internal temperature you want, you cannot overcook (though you can over-tenderize). It’s pretty easy to catch a non-moving temperature target.

              Combinations of the above also allow you to make things days ahead of time and finish them quickly when needed.

              Comment


              • EdF
                EdF commented
                Editing a comment
                randy56 - you can use fresh or frozen. You can even SV the frozen straight out of the freezer, adding about an hour to the bath time.

              • PaulstheRibList
                PaulstheRibList commented
                Editing a comment
                Is there a good read somewhere on the data as to how long to keep meats at a certain temp to make them safe from bacteria? How long does poultry need to be at 145 for it to be safe, for example?

              • Polarbear777
                Polarbear777 commented
                Editing a comment
                I use an app called sous vide toolbox by polyscience (formerly sous vide dash). It calculates how long the heat takes to raise the internal temperature and then applies the usda pasteurization curves. I’m sure there are other apps.

                You can also use the pasteurization tables/curves, but they apply starting AFTER the food reaches the target temperature.
            • Polarbear777
              Club Member
              • Sep 2016
              • 1680

              #11
              Check out serious eats for Kenjis guide to egg temperatures. There’s lots of cool stuff you can do that can’t be accomplished any other way.

              I don’t think fresh or frozen matters all that much if it was frozen correctly and kept that way. I sometimes vacuum bag and seal and freeze and then just drop the frozen bags in the water bath and go extra time.

              For the chicken I was inspired by:

              https://www.chefsteps.com/activities...-fried-chicken

              Comment

              • CaptainMike
                Club Member
                • Nov 2015
                • 2464
                • The Great State of Jefferson
                • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                  Old school big'ol Traeger w/Pro controller (Big Tex)
                  2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                  20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                  20 x 30 Santa Maria grill (Maria, duh)
                  Bradley cabinet smoker (Pepper Gomez)
                  36" Blackstone griddle (The Black Beauty)
                  Fireboard
                  Thermoworks Smoke and Thermapen.

                #12
                We do frozen CB's all of the time, just ad an hour.

                Comment

                • FireMan
                  Charter Member
                  • Jul 2015
                  • 7674
                  • Bottom of Winnebago

                  #13
                  Anybody tried peanut butter? Or maybe oatmeal? ✌️ 😎

                  Comment


                  • tbob4
                    tbob4 commented
                    Editing a comment
                    That's just plain silly. Everyone knows peanut butter goes into a pressure cooker!
                • tbob4
                  Charter Member
                  • Nov 2014
                  • 2289
                  • Chico, CA
                  • BBQ's
                    _____________________
                    California Custom Smokers Intensive Cooking Unit
                    California Custom Smokers Meat Locker
                    Santa Maria Grill
                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  #14
                  I have had the Anova since the WiFi model first came out. I was much more fortunate than the Meater folks. I was on a waiting list for release and got it well before I anticipated it. I can't tell you a single thing it is best at that has not been mentioned. It really becomes a matter of taste and experimentation. Like CaptainMike said - the best medium rare thick burgers you could imagine. Stuffed burgers are fabulous with it. However, sometimes I feel like a good old fashioned smashed burger. You will find the same thing. Troutman did a great write-up on the differences between a SV'd brisket and a smoked brisket. In his estimation (forgive me Troutman if my conclusion is wrong) both were very good meals with significant differences. Have fun!!!

                  edit: Troutman's write-up: https://pitmaster.amazingribs.com/fo...f-two-briskies

                  Comment


                  • EdF
                    EdF commented
                    Editing a comment
                    Yep, one tool among many!
                • Troutman
                  Club Member
                  • Aug 2017
                  • 7198

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #15
                  And last but not least is vegetables. I think SV'd is the best way to cook them, it retains all the natural flavors and juices that are traditionally lost in conventional cooking methods. Tons of great veggie recipes out there, I use many from Kenji's The Food Lab ....

                  Comment

                  Announcement

                  Collapse

                  Meat-Up in Memphis 2021

                  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/memphis)
                  See more
                  See less
                  Working...
                  X
                  Meat-Up in Memphis

                  Placeholder

                  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

                   


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

                  Placeholder

                  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


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

                  Placeholder

                  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


                  Griddle And Deep Fryer In One

                  Placeholder

                  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!

                  Click here to read our detailed review and to order


                  The Pit Barrel Cooker May Be Too Easy

                  Placeholder

                  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 because temperature control is so much easier.

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


                  The Undisputed Champion!

                  Placeholder

                  The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                  Click here to read our comprehensive Platinum Medal review


                  Grilla Pellet Smoker proves good things come in small packages

                  Placeholder

                  We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                  Click here for our review on this unique smoker


                  Delta by Nuke,
                  Stylish and Affordable
                  Gaucho Grill

                  Placeholder

                  Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                  Click here to read our complete review


                  Genesis II E-335 
                  A Versatile Gasser That Does It All!

                  Placeholder

                  Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                  Click here to read our complete review


                  GrillGrates Take Gas Grills To The Infrared Zone

                  Placeholder

                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                  Click here for more about what makes these grates so special


                  Is This Superb Charcoal Grill A Kamado Killer?

                  Placeholder

                  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.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal


                  Our Favorite Backyard Smoker

                  Placeholder

                  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

                  Placeholder

                  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


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

                  Placeholder

                  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 to read our complete review


                  Track Up To Six Temperatures At Once

                  Placeholder

                  FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                  Click here for our review of this unique device


                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Placeholder

                  Napoleon's 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


                  Finally, A Great Portable Pellet Smoker

                  Placeholder

                  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