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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

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, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



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 9 delivered to your door!

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

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

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


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


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

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

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

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



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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What should your first Sous Vide cook be?

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  • Top | #1

    What should your first Sous Vide cook be?

    I recently ordered a Joule and am anxiously waiting for it to come in....I mean checking the tracking every few hours anxious even though I know it will probably be a week or more. So in the meantime I've been looking over recipes and dreaming about what I should try first. I bought it largely dreaming of steaks, but the ideas of the SVQ and some big meats like brisket or pork has me dreaming. Any suggestions on what to start with? Now excuse me while I go check the tracking again.

  • Top | #2
    If you ask me, my favorite thing to cook QVQ is pastrami, hands down. After that I like to QVQ chuck roasts, either all the way to pulled or medium rare, excellent both ways.

    Any by the way, we push for QVQ over SVQ here. The pre-smoking of large pieces of meat is a must. Steaks and other quick cooks then SVQ.

    So to answer your question directly, I'd just do some steaks. You'll love 'em and you get your feet "wet" without a lot of effort !!! Good luck !!


    • Top | #3
      Steaks are easy, wonderful And what I SV most. But I did skinless, boneless chicken breast for my first SV because it was delivered during the week and it’s what I had available to cook that night it came. And it changed the way I cook chicken breast now! I still grill chicken breast occasionally, but it’s amazing how good it can be with the SV and then either given a very quick pan sear or grill sear, and I mean very quick or you lose what you just worked for.

      Enjoy the Joule!


      • treesmacker
        treesmacker commented
        Editing a comment
        I would also say try boneless skinless chicken breast. I wasn't a breast man until I had them SV. With them, you'll get a good idea of the magic of it.

    • Top | #4
      Turkey breast too - I did the SV then a quick sear in some CI. It was excellent. And short ribs QVQ'd are another treat.


      • Top | #5
        1. Don't go overboard until you get the hang of it.
        2. Get an appropriate container to use as the water bath. I use the 12 quart Cambro food storage container for large pieces of meat. A 8 qt. stock pot works for many things like peaches and asparagus.
        3. Consider a vacuum sealer. Things that you SV can be fully cooked and stored in a vacuum bag for a while before finishing.
        4. Go to Serious Eats and read, read, read.

        I bought my immersion circulator almost 4 years ago and it has become indispensable for some things. Veggies don't get the press that steaks do but they really shine with SV.

        Best of luck.


        • barelfly
          barelfly commented
          Editing a comment
          Yes. Veggies. Especially carrots!

        • FrostyBrew
          FrostyBrew commented
          Editing a comment
          Asparagus, too. You'll never go back. Prep 'em the Joule way and enjoy.

        • klflowers
          klflowers commented
          Editing a comment
          Did some asparagus, bet we have had

      • Top | #6
        My favorite SV meal, and the first thing I did, was lamb racks. Comes out the perfect temp everytime and the sear goes just the right depth.


        • Top | #7
          I vote pork chop at 135 degrees b/c it will be the best pork chop you ever had.


          • Top | #8
            Chicken breast or Pork chops are game changers.


            • Top | #9
              My firsts were chicken breasts and steaks. For both, on my first attempt, the result were a "meh". I expected great things and was unimpressed. Since though, to be fair, I've improved and can do steaks better w/ SV. I really have zero desire to try a brisket or a chuck. Better smoked all da way IMO.


              • Top | #10
                I would recommend a tuff meat like a pork steak. SV it for 24 hours at 160 and then fast sear it. It will be the most tender pork steak you've ever eaten and will spoil you for life. 😁


                • Top | #11
                  Definitely a steak is a good first cook. If you like salmon, Sv is great too. Both are hard to mess up so they are good first choices. Get the Joule app while you’re waiting and look at the basic steak and salmon programs.


                  • Top | #12
                    And to really immerse yourself, QVQ short ribs!


                    • ComfortablyNumb
                      ComfortablyNumb commented
                      Editing a comment
                      I have never tried immersing myself. Wondering if I can hold my breath that long, provided I can find a large enough tub.... ;-)

                  • Top | #13
                    Originally posted by Huskee View Post
                    My firsts were chicken breasts and steaks. For both, on my first attempt, the result were a "meh". I expected great things and was unimpressed. Since though, to be fair, I've improved and can do steaks better w/ SV. I really have zero desire to try a brisket or a chuck. Better smoked all da way IMO.
                    Huskee I gave up doing chicken breast in the SV. Tender, but never juicy. Any tips? Everything else I do in it works out great.


                  • Top | #14
                    I mostly use SV to cook boneless chicken breasts for lunch meat. It’s relatively cheap, and if it doesn’t come out great you can mix it with pasta or put it on pizza. I sous vide at 153 for 2 hours, then smoke on the grill for 15 minutes at 300-350. I dry brine about an hour before SV, then put on some Penzeys chicken and fish jerk seasoning just before SV (yes, the meat really does pick up the flavor). Good luck with whatever you try.


                    • Top | #15
                      I love sous vide tri tips. They’re so thick that it’s hard to get them cooked perfectly medium rare all the way through any other way. I sear them over the SnS with a handful of wood chips and serve with a board sauce. 😋