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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

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.

 


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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

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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

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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


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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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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A POLL :To Sous Vide or Not To Sous Vide

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  • ComfortablyNumb
    Club Member
    • May 2017
    • 2551
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    Top | #16
    Hey, weren't we told to drop this subject?

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      Ahhhh shuddup, you!
  • Red Man
    Club Member
    • May 2018
    • 552
    • Western Washington

    Top | #17
    My favorite thing about SV is medium rare brisket and chuckies, can’t get that any other way! It’s also excellent for tri tip, lean chicken and lean pork, and a whole bunch of other stuff.

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1217
      • Bryson City, NC

      Top | #18
      The final choice is badly worded. A hoax? By the way I do use my Anova to can hot peppers. It keeps them crunchy. So it is good for one thing, easier than dragging out than trying to maintain the temp on my gas stove. Just set it at 191 and a timer for the amount of time and forget. So I do use it once or twice a year since I have it. So voted Use < 6 times a week, can't vote for a hoax when it isn't.
      Last edited by mountainsmoker; August 22nd, 2019, 12:15 AM.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 2373
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        Top | #19
        I like to use my SV for beef and pork, especially Tri Tip and pork loin so as not to overcook it. With only two of us in the house I sometimes have the time to putz a little more trying for a better product on the table. I think SV is just another way to cook and have some fun. To each their own.

        Comment

        • dubob
          Club Member
          • Mar 2019
          • 64
          • Mormon Mecca
          • Bob Hicks, from Mormon Mecca
            Camp Chef Woodwind SG w/Sear Box
            I’m 77 years young and going as hard as I can for as long as I can.
            “Free men don't ask permission to bear arms.”
            “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

          Top | #20
          Originally posted by ComfortablyNumb View Post
          Hey, weren't we told to drop this subject?
          Yes we were! I'm glad nobody listened!

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Including the one who was sick and tired of the subject and told us to drop it.
        • THE Humble Texan
          Club Member
          • Oct 2017
          • 138

          Top | #21
          If you used it for a foot bath the temp would stay up as long as you wanted.

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Brilliant! I've nursing a recovering ankle, I just might try that.

          • Steve R.
            Steve R. commented
            Editing a comment
            Careful, you don't want those feet and ankles to get too tender.
            Last edited by Steve R.; August 22nd, 2019, 12:06 PM.

          • texastweeter
            texastweeter commented
            Editing a comment
            just stick em in the chamber of your stick burner, then they would smell better too!
        • Dan Deter
          Club Member
          • Jun 2018
          • 225
          • Raleigh, NC
          • Weber Summit S-670
            Thermapen Mk 4

          Top | #22
          Its already been proven to me that its not a hoax, and I'm not ruling it out forever, but currently it doesn't interest me (neither does an InstaPot...)

          Comment

          • coupster
            Club Member
            • Jul 2016
            • 30
            • BlueRidge Mtns

            Top | #23
            I consider my Anova just another tool in my culinary arsenal and I'm still learning. But I have found it a go to method for boneless chicken breast. My Fresh Market has a weekly sale on boneless high quality chicken breasts. I take half of what I buy (usually a bunch) and throw it on the kettle for 20-30 minutes at 200-225 with a good fistful of wood chunks. After that I vac seal the smoked and unsmoked halfs in their own bags and throw them in the freezer. 1 1/2-2 hours in the bath @ 150 and I've got a refrigerator staple in this house - perfectly cooked chicken smoked or plain- however you want to use it. So much better than any processed ready to eat food from the store. Sure it takes a little time, but its mostly just hands off waiting.
            Last edited by coupster; August 22nd, 2019, 11:59 AM.

            Comment


            • jfmorris
              jfmorris commented
              Editing a comment
              I have a Fresh Market with the same $2.99 a pound chicken special every Tuesday as well. I'll have to try this process.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Clever.
          • Craigar
            Founding Member
            • Jul 2014
            • 996
            • Papillion, NE
            • * - Weber 26.75" OTG
              * - Weber 22.5" Premium cloaked in Crimson
              * - Slow 'N Sear
              * - Smoke E-Z - 26.75" (The Grain Silo)
              * - Lodge Sportsman Grill
              * - Weber Rapid Fire Chimney Starter
              * - Thermoworks ThermoPop
              * - Thermoworks Dot
              * - iGrill2 - 4 probes
              * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
              * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
              * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
              * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
              * - Current butchers: Just Good Meats & Fareway Foods

            Top | #24
            I'm definitely intrigued.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10097
              • 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) X2
                Blackstone 36" Outdoor Griddle 4-Burner

                Broil King Keg
                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
                BBQ Dragon
                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
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                *******
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                Lone Star Grillz 24 X 48 Offset

              Top | #25
              I like to use my Joules for various tasks on busy cook days. Especially during the holidays. I always cook my prime ribs sous vide. (sear in aged tallow, SV, Broil) It allows me the time to do other things and not worry about the meat until it is time to broil. I also use my units for making Hollandaise sauce and the asparagus.

              For BBQ, I use them for pork shoulders and ribs (also sear,SV, short smoke), the taste is different but that is okay and often what I am after. Additionally, the texture is always right on point and I really like that. It also makes it sooo much easier when you are cooking a ton of different meats for a get together.

              As I have stated before in other threads, I see it as another tool in the arsenal. Just like my KBQ, Kamados, Kettle, PBCs or any other cooking apparatus I might own.

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                I make it. I buy a 65-day dry aged prime rib, trim the fat and render it down and sear in a 13” cast iron pan. The results are divine my friend. klflowers

              • klflowers
                klflowers commented
                Editing a comment
                You guys are killing me. Now I am going to have to either find one of those or get some Umai bags and dry age one myself.

              • Spinaker
                Spinaker commented
                Editing a comment
                Do it up brother! You will not regret it!
            • klflowers
              Club Member
              • Sep 2015
              • 1941
              • Tennessee

              Top | #26
              I do a turkey breast every couple of weeks for lunch meat. Once I started doing that, I completely stopped buying it at the deli counter (even though I really like Boars Head products). Seasoned with whatever I have on hand, 145 for a couple of hours.

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1833
                • Chicago, IL
                • Grill: Grilla Original / Weber Genesis EP-330
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi
                  Disqus: Le Chef - (something something something)

                Top | #27
                Let's see...
                I've used the sous vide to cook stuff, from mammals to crustraceans to vegetables to fruits to eggs to sauces.

                I've used the sous vide to pasteurize eggs. To infuse butter and oil with herbs. To temper dairy for custards. To temper eggs for custards. to cook custards (a lot of custards... it's really AMAZING for custards). To reheat pork for safe consumption at work (though often I think I should go lower and thin the herd here...)... To hold my sourdough starter at a 95 degree temperature for a week to foster a sweeter flavor in the bread...

                I've seen folks use it to make limoncello. I've seen it used in yogurt and cheese making. In canning and preservation. In fish and cephalopod cooking.

                There are all manner of tricks you can use it for. There are all manner of practical applications.

                There is no mandate that you use it, any more than there is mandate as to which cut of steak is your favorite, as to what topping you should put on your burger or what order you have it in, or even what style of outdoor cooker you use.

                I've been sous viding for over a decade now. I run in phases of being more experimental and "Sous Vide All The Things" and phases of being more utilitarian, like weekly meal prep.

                Like any culinary tool, you can be bad at it. You can get better with repetition and experimentation. You don't have to have it, you don't need it. Unless you want medium rare brisket (no way around that one, kiddos... and to that one person, it's only greasy in your imagination, where no one wants to go anyway).

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  I like infusing butter with herbs...brillant

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Coffee infused butter is amazing, too.

                • holehogg
                  holehogg commented
                  Editing a comment
                  I want to make your Bailiwick my Bailiwick. Your SV posts are helpful and inspirational and enlightening.
                  The decent ones cost a fortune here but it's moved up on my list to #3 since a few boxes
                  have been ticked.
              • OmegaDog12
                Club Member
                • Aug 2016
                • 102

                Top | #28
                I have to say that I agree with coupster and others. Sous vide Chicken breasts are juicy and flavorful - not the dry bricks I get on my grill. My favorite (when I have time to do it) is the Troutman QVQ method. I followed his (and others) advice on beef ribs, brisket, and , most recently, chuck roast and (what my SWMBO called "the best dam_ salmon I've ever had"). I got nothing but ecstatic praises and "I'll be happy to pay you to make this for me" compliments. I have the Anova and really consider it another tool in my arsenal just like different rubs, different woods, different spices, etc. I STILL love pure salt on meat, then blue smoke. QVQ for me is just another taste/texture/convenience that I refuse to do without

                Comment


                • BriggsBBQ
                  BriggsBBQ commented
                  Editing a comment
                  For me also let’s say you want ribs. You can leave them sous vid while at work. Then come home and smoke to finish them off. Not as good as pure smoke but given time constraints it works.
              • BluEyedPease
                Club Member
                • Aug 2017
                • 2
                • Bay Area, California

                Top | #29
                I have 5 sous vide options (2 Joules, 1 Sous Vide Supreme, 1 Breville Control Freak and a Miele Combi Steam oven with sous vide option) and use them daily for all sorts of things- holding tempered chocolate, holding tempered colored cocoa butter, meats (sous vide Q and not), seafood, poultry, eggs, vegetables, fruits, savory & sweet custards & custard desserts, ganache, yogurt, proofing bread dough. I experiment with them a lot and am continuously amazed by the new flavors and textures created with precision temperature control. I went from being a super skeptic to a huge fan in very short order.

                Comment


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Sounds like you need to upgrade to the double stacked Rational.

              Announcement

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              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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              About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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