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100 tips from pitmasters

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  • Ahumadora
    Club Member
    • Oct 2015
    • 1650
    • Pilar Buenos Aires, Argentina

    100 tips from pitmasters

    I am writing an article for my website (In Spanish where I sell my bbq pits) and am going to do a page with 100 tips from pitmasters.
    So if anyone wants to offer any tips lets see them.
    Not really looking for competition tips as we don't have BBQ comps in Argentina.
    Gracias
  • gdsim1
    Club Member
    • Jan 2017
    • 168
    • KC MO
    • Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!

    #2
    Seeing some views on this but no responses so far, so I figured I’d share some things I’ve picked up along the way and see if others jump in as well. 😇

    These have been game changers for me, and they have significantly improved my results in the BBQ arena. I’m including where I picked them up at, and please feel free to use or discard them as you see fit.

    1) At the end of a brisket cook, wrap a clean towel around the brisket (over the foil of course) and put it in a cooler for a minimum of an hour - four hours is better. The difference in the finished product is like magic. (Courtesy Pit Barrel Cooker website)

    2) Dry brine your meat with salt the night before cooking. Sprinkling kosher salt, using the same amount you would if you were salting it at the dinner table, and sticking it back in the refrigerator overnight will make it juicier, more tender and more flavorful - and you’ll never taste the salt itself unless you go SERIOUSLY overboard with it. (Courtesy Amazing Ribs website)

    3) Slice your meat across the grain, not with the grain, when carving. Serving it that way makes for a softer chew, and increases the perceived tenderness of the meat. (Courtesy Steven Raichelin)

    4) Fire has a way of making flavors pop in unexpected ways. Don’t be afraid to experiment with things you don’t normally think of as “grill food”. If you’ve never experienced grilled pineapple slices, grilled peaches or even grilled strawberries, you’re missing out. (Courtesy my dear old Dad)
    Last edited by gdsim1; August 1st, 2019, 08:33 PM.

    Comment


    • gdsim1
      gdsim1 commented
      Editing a comment

    • Murdy
      Murdy commented
      Editing a comment
      treesmacker Kosher salt is clearly lablelled as such. Morton's makes it:

      https://smile.amazon.com/Morton-Salt...gateway&sr=8-4

      It is available in my local grocery stores, and probably everywhere.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      treesmacker it's the size and shape of the granules that makes kosher salt kosher salt. The 2 main brands are Diamond Crystal and Morton's. But they both sell table salt, too. Table salt is the small fine granules that comes out of a salt shaker easily. Also, all salt is sea salt, although much table salt today, at least in the US, has been iodized. Pure sea salt does not contain iodine. Neither does kosher salt, as far as I know.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1797
    • 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)

    #3
    There are no rules on the kitchen or bedroom. - Meathead.

    A thermometer is worth it’s weight in Wagyu brisket. - me

    There is no one perfect cooker. There is no perfect cook. There is no single recipe for anything. Everything works, more or less. - me.

    Dont be a judgey jerk. - me.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      worth way more than that, lol.
  • RonB
    Club Member
    • Apr 2016
    • 11043
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    Every hunk of meat is different and will be done when it's done.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      This one is key.
  • Donw
    Club Member
    • Jul 2017
    • 2120

    #5
    Crumbled up aluminum foil makes a great scrapper for cleaning grills, grates, and the chimney.

    Comment

    • Woodson
      Club Member
      • Jun 2019
      • 83
      • Missouri
      • WSMx2, OKJ, UDS, and Trusty Weber Kettle.
        Guru, Smoke, Thermapen.

        Real Fire = Real BBQ, the rest of ya'll are just playing pretend.

      #6
      Grill marks are for amateurs.

      Don't fear the apple cider vinegar, use it, love it.

      Comment


      • treesmacker
        treesmacker commented
        Editing a comment
        Seems there are a lot of amateur eaters out there - fooled by those grill marks?

      • gdsim1
        gdsim1 commented
        Editing a comment
        LOL! I was one of em, til Meathead made me smarter. 😃🙌

      • au4stree
        au4stree commented
        Editing a comment
        I'll never understand why "the perfect grill mark" is needed to score high in a steak cookoff. I get appearance, but it adds nothing.
    • gdsim1
      Club Member
      • Jan 2017
      • 168
      • KC MO
      • Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!

      #7
      One more - smoke packets when grilling. If part of your cook involves closing the lid (when using the “seat in the rear” technique for example), this imparts a smokiness to the finished product that really makes it pop.

      Take Ken a small handful of wood chips, and wrap them up tightly in tinfoil. Poke a couple holes in one side of the tinfoil, and put the packet on top of the coals with the holes facing up right before you close the lid.

      The chips will combust fairly quickly compared to a wood chunk, and is just enough to put a hint of smoke in the meat without overwhelming it. (Courtesy Stephen Raichelin)

      Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1465
        • Bryson City, NC

        #8
        Wood chunks on charcoal, instant read thermometer, managing the vents, stacking and lighting the charcoal.

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 6704
          • Bottom of Winnebago

          #9
          Don’t take things to seriously, it’s food, enjoy it! Work hard at cooking & learn, but enjoy!

          Comment


          • Woodson
            Woodson commented
            Editing a comment
            Best tip!

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            Yes by all means and remind them not every smoke or grill out will turn out perfectly.
        • JOE E
          Club Member
          • Jan 2017
          • 73
          • Erie Pennsylvania

          #10
          Don't be afraid of trying anything.

          Comment

          • holehogg
            Club Member
            • Nov 2017
            • 1620
            • Port Elizabeth, South Africa

            #11
            Learn how your cooker works with dry runs before attempting first cook.
            Keep to the basics while learning.
            Practice practice and some more
            Don't get overly concerned if the cooking chamber temps fluctuate a bit during the cook. (I did).


            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              Exactly, 225* is not the only temp you have to cook at.

            • GirlGrilling
              GirlGrilling commented
              Editing a comment
              Seconding holehogg. Temp fluctuations when you’re smoking can be a GOOD thing.
          • smokin fool
            Club Member
            • Apr 2019
            • 851
            • Mississauga, Ont

            #12
            There's no margin for error in cook times....just ask my wife, when she's hungry that meal had better be on the table....

            Comment


            • GirlGrilling
              GirlGrilling commented
              Editing a comment
              I just lower all expectations. When I’m asked, “When will it be ready? Are we there yet?” I just say I have no earthly idea. Serve her some triple-cream brie and a hot crusty baguette while she’s waiting and she’ll be content. You simply can’t rush a brisket and it’s no fun when you do. Results aren’t usually so great, either (at least, mine aren’t).
          • klflowers
            Club Member
            • Sep 2015
            • 2271
            • Tennessee

            #13
            Don’t worry if the cook seems to be going wrong, have a beer and relax. The cooks that seem to be going wrong usually turn out the best.

            Comment

            • HouseHomey
              Club Member
              • May 2016
              • 4288
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Slow n Sear
                Drip n Griddle
                22" Weber Kettle
                26" Weber Kettle one touch
                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Akootrimonts
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                KBB
                A 7 year old princess foster child
                Patience and patio furniture
                Lots of ice cubes
                "Baby Girl" The cat

                Erik S.

              #14
              1) First and always ask yourself, how will this food be used and when?

              2) Mise en Place. To and including the dishes, utensils, towels, landing spots.

              3) Always and always add extra time. Especially for resting if needed, portioning, plating and or service.

              4) Don’t wait to Hydrate.

              Comment


              • surfdog
                surfdog commented
                Editing a comment
                +1 on #2!
                Drives me nuts to be standing in/near someone’s kitchen watching them flailing around trying to find something they needed 7 minutes ago. SMH

              • HouseHomey
                HouseHomey commented
                Editing a comment
                surfdog when you said that I just got the heebeejeebees!!!!

              • surfdog
                surfdog commented
                Editing a comment
                HouseHomey Exactly!
            • texastweeter
              Club Member
              • Jul 2017
              • 2229
              • Republic of Texas

              #15
              choose your binder according to the meat and rub. I like Mayo for fish, and chicken; mustard for pork, and hot sauce or Worcestershire sauce for beef. Season agressivly. Cook to temp, not time. MOST IMPORTANTLY, DONT TAKE IT TO SERIOUSLY, BBQ SHOULD BE FUN!

              Comment

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              Meat-Up in Memphis 2020

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              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

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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

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              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


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              slow n sear

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              Click here for our article on this breakthrough tool


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              the good one grill

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              Click here to read our complete review


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

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              Click here to read our detailed review and to order


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              The Pit Barrel Cooker May Be Too Easy

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              The Undisputed Champion!

              thermapen

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              Compact Powerful Sear Machine For Your Next Tailgater

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              The Cool Kettle With The Hinged Hood We Always Wanted

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              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

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              grill grates

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              Click here for more about what makes these grates so special


              kareubequ bbq smoker

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              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

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              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

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              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

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              Click here to read our detailed review and to order