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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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To Eat Meat Or Not

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  • Potkettleblack
    Club Member
    • Jun 2016
    • 1784
    • 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)

    Ah, I can't help myself.

    Beyond Burger ingredients (https://www.beyondmeat.com/products/...eyond-burger):
    Water, Pea Protein Isolate, Expeller-Pressed Canola Oil, Refined Coconut Oil, Contains 2% or less of the following: Cellulose from Bamboo, Methylcellulose, Potato Starch, Natural Flavor, Maltodextrin, Yeast Extract, Salt, Sunflower Oil, Vegetable Glycerin, Dried Yeast, Gum Arabic, Citrus Extract (to protect quality), Ascorbic Acid (to maintain color), Beet Juice Extract (for color), Acetic Acid, Succinic Acid, Modified Food Starch, Annatto (for color).

    Here are the ingredients for the new version of the vegan Impossible Burger (https://impossiblefoods.com/newrecipe):
    Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12

    I dunno about you, but that's a whole lot of protein extracts, high omega-6 oils prone to breakdown, if not smoke, under fairly mild cooking conditions. Methylcellulose is indigestible, used as a stool softening laxative. I'm not big on unfermented soy anything, or a lot of items in my food that I can't imagine taking three steps from the field to my plate. A beef burger may take more than three steps in production, but Butcher the Cow, Grind the Meat, Form the Patty is the basic movement.


    • tamulherin
      Club Member
      • Mar 2017
      • 2
      • Hudson MA

      As a good friend always says, "If god didn't want us to eat animals, he wouldn't have made them out of meat"


      • LiamBlack
        Former Member
        • Aug 2019
        • 5
        • Iceland

        For me, the continuous torment is to cook additionally small portions for people who do not eat meat. Not to say that it’s good or bad, it’s just not convenient if I cook at all.

        I had a girlfriend who surprised me, she doesn’t eat meat and said that she doesn’t need to cook anything except drinks and brought her own food, it was strange, but on the other hand, she showed concern to me as a cook, it was nice.


        • Murdy
          Murdy commented
          Editing a comment
          I knew a guy a long time ago who identified himself as a "social omnivore," which he described as I eat a vegetarian diet at home or when I otherwise can, but if I'm at someone's house, and they cook me a meal, I'm not going to be rude and not eat it. (Looking back, I would think he was in the health camp as opposed to the ethical camp of vegetarians).
      • ScottyC13
        Club Member
        • Jul 2019
        • 163
        • Boston Area
        • Name: Scott, Chemical Engineer

          Weber Genesis
          Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
          Thermoworks Smoke (2)
          Thermoworks Thermapen (2)
          Thermoworks IR (1)
          Maverick IR (1)
          Penzey's Spice rack with loads of spices

          Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

          Want to get into BBQ and Smoking.

        The issue I have with the meat substitute products is how processed they are. Each one of those ingredients takes time, resources (water, etc.) and energy (power, transportation, etc.) to create and deliver to the process for making the meat substitute. As an engineer, we are taught to draw a box around an entire process to determine how much energy it takes. The knock on meat from some folks is cows, chickens, pigs, farmed fish need water and food to grow, which it true. It is claimed they use a lot of resources and energy, which is also true.

        But if we apply the same principle to the items in the OP, each one of those ingredients takes a lot of resources and energy to produce. No one has really done a study to show the amount. It is not like they are taking carrot and grilling it. So what are we really gaining? We are getting a highly processed food that takes somewhat like beef, has as many calories in it and a lot of extras to preserve it.

        I don't think we gain anything.


        • Histrix
          Histrix commented
          Editing a comment

        • Meathead
          Meathead commented
          Editing a comment
          I have seen preliminary studies that indicate that the meat substitutes use significantly less energy, water, resources. But for the health obsessed, we are talking the most processed food in the grocery store.

        • Polarbear777
          Polarbear777 commented
          Editing a comment
          They claim it uses 80-90% less resources, but it’s still the same or higher cost? Good investment.
      • Bkhuna
        Club Member
        • Apr 2019
        • 312
        • Merritt Island Florida

        “Everything in moderation, including moderation.”


        • mountainsmoker
          Club Member
          • Jun 2019
          • 1407
          • Bryson City, NC

          I am sort of in the middle of this discussion. Cattle are the worst climate disrupters of any production animal we produce. There methane production and waste production world wide is more than several sub-continents.

          Will Vegan ever replace meat eaters, I think not, they have to have to eat a very specific diet of grains to get the proteins to survive . It just isn't palatable to most people. Will fish replace meat no there is not enough in the seas to do so, as the recent limits on catches have shown. Pork, beef and lamb which is not as popular here in the US will always be first.


          • HouseHomey
            Club Member
            • May 2016
            • 4158
            • 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
              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
              A 7 year old princess foster child
              Patience and patio furniture
              Lots of ice cubes
              "Baby Girl" The cat

              Erik S.

            Soyrizo is pretty good. I cooked some yesterday for an event.


            • Histrix
              Club Member
              • May 2016
              • 445
              • 757

              Article in the NYTimes yesterday that is pertinent to this discussion:


              Farhad is not wrong.


              • efincoop
                Club Member
                • Jan 2016
                • 98
                • Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
                • Webber Performer Premium 22"
                  Vision Classic B (Kamodo) Grill
                  Lavatools Javelin Digital Instant Read Thermometer
                  Maverick ET-732 Remoter Remote BBQ Thermometer
                  Beer: I love IPA's. Davidson Brother's (Glens Falls NY) is one of my favorites
                  Wine: I like big reds - Cabs, Zins, etc.
                  Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
                  Blended Whiskey: James Oliver American Whiskey

                The timing of this post & subsequent (fascinating) discussion is serendipitous as the consumption of (mostly) red meat has been a discussion at several recent family gatherings and at home well. I fully suspect this discussion will come up again over the coming holiday weekend.

                At this point my wife & I are following the guidelines most easily defined as the Mediterranean diet. We try to incorporate 1-2 vegetarian meals, 1-2 seafood meals, 1-2 poultry meals and 1-2 meat (pork/lamb/beef) each week. I think for us, Meathead summed it up best with the statement "If you fear that meat is bad for you or the environment or cruel, perhaps you should try to buy meat that is humanely raised and painlessly slaughtered or perhaps you should skip meat a few meals a week."

                When we eat meat, we purchase it from small local farmers, who based on their claims, raise & harvest animals in a humane manner. I would also consider sourcing meat from vendors such as Porter Road.

                I would like to say thank you to Meathead for taking the time to create such an interesting, thought provoking post and to everyone else who has contributed to the discussion. This is one of the things I love about this site & community.


                • MarkN
                  Club Member
                  • Aug 2019
                  • 37
                  • Northern Indiana

                  Two things:

                  1) I do try to buy locally raised meats when I can. Especially after noticing that grass fed ground beef is a deep purple color and looks like ground steak, while supermarket ground beef is generally a pasty pinkish color and looks like, well, not like steak.

                  2) Where I work, there is a Wellbeing program that provides incentives for doing healthy things and this includes some 6-lesson classes. I took the one entitled Mission: Nutrition. In it, there was a confirmation/warning that anyone deciding upon a vegetarian or vegan diet should consult a physician first because they will need supplements to make up for the vitamins, such as B12, that they can only get from animal flesh (mentioned in the article).


                  • Attjack
                    Club Member
                    • Aug 2017
                    • 3108
                    • Primo XL
                      Weber 26"
                      Weber 22"
                      Weber 22"
                      Weber 18"
                      Weber Jumbo Joe
                      Weber Green Smokey Joe (Thanks, Mr. Bones!)
                      Weber Smokey Joe
                      Orion Smoker

                      DigiQ DX2
                      Slow 'N Sear XL
                      Arteflame 26.75" Insert

                      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                      - With Rear Infrared Burner
                      - With Infrared Sear Burner
                      - With Rotisserie
                      Empava 2 Burner Gas Cooktop
                      Weber Spirit 210
                      - With Grillgrates
                      ​​​​​​​ - With Rotisserie
                      Weber Q2200

                      Blackstone Pizza Oven

                      Portable propane burners (3)
                      Propane turkey Fryer

                      Fire pit grill

                    Personally I don't know any adults vegans or vegetarians that proselytize. All the ones I know just do their thing and live in a world of meat-eaters bombarded by meat-centric billboards, TV and radio ads, and restaurants that all cater to us, the common meat-eater.




                    Meat-Up in Memphis 2020

                    Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
                    See more
                    See less
                    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

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                    BBQ Stars


                    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




                    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 $299 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