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

100 tips from pitmasters

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Ahumadora
    Club Member
    • Oct 2015
    • 2046
    • 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
    • 180
    • 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 1, 2019, 08:33 PM.

    Comment


    • gdsim1
      gdsim1 commented
      Editing a comment
      https://amazingribs.com/tested-recip...ul-wet-brining

    • 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
    • 1959
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #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
    • 12554
    • 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.

    • Ricardo
      Ricardo commented
      Editing a comment
      Agreed. It’s hard and counterintuitive to switch pre-bbq pit master mindsets from cooking for a set period of “Time” to “Doneness”.
  • Donw
    Club Member
    • Jul 2017
    • 2966

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

    Comment

    • Woodson
      Former Member
      • Jun 2019
      • 83
      • Missouri

      #6
      Grill marks are for amateurs.

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

      Comment


      • 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.

      • Jemezgracie
        Jemezgracie commented
        Editing a comment
        What is the ACV for?
    • gdsim1
      Club Member
      • Jan 2017
      • 180
      • 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
        Banned Former Member
        • Jun 2019
        • 1851
        • 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
          • 7608
          • 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
          • 86
          • Erie Pennsylvania

          #10
          Don't be afraid of trying anything.

          Comment

          • holehogg
            Club Member
            • Nov 2017
            • 2245
            • 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
            • 1673
            • 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).

            • Jake435
              Jake435 commented
              Editing a comment
              Ugh, if i had a dollar for every time we've eaten that night's dinner the next day. Judging and navigating the preverbal Stall is everything -- really changed my game and my relationship with my wife.
          • klflowers
            Club Member
            • Sep 2015
            • 3117
            • 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


            • smokin fool
              smokin fool commented
              Editing a comment
              Several beers could be in order then switch to bourbons or ryes
          • HouseHomey
            Club Member
            • May 2016
            • 5207
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              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, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 9 year old princess foster child
              Patience and old patio furniture
              "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
              HouseHomey Exactly!

            • smokin fool
              smokin fool commented
              Editing a comment
              #4) Hydration is the key....hold it, we talking the meat or the cook????

            • ecowper
              ecowper commented
              Editing a comment
              mise en place is THE most important thing to learn when cooking.
          • texastweeter
            Club Member
            • Jul 2017
            • 2880
            • 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


            • smokin fool
              smokin fool commented
              Editing a comment
              I recently tried mayo as a binder for ribs, sorry wibs, and was pleasantly surprised with the results.
              So experiment recipes are written on paper not stone.

          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

          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.

          https://tinyurl.com/amazingribs

          Placeholder

          Spotlight

          These are not ads or paid placements.These Are Some Of Our FavoriteTools 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 buythings

          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 ourcompletereview


          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 ourcompletereview


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

          Placeholder

          Webers 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 ourcompletereview


          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 350F 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 ourdetailedreview


          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 ourdetailedreview and to order