Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ 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 2020

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/memphis2020)
See more
See less

SVQ Pastrami - Perfected

Collapse
This is a sticky topic.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5038
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    SVQ Pastrami - Perfected

    Folks you have GOT to try this method for Pastrami. This is far and away the best I've ever made, and I'm not sure it can get any better. I used Meathead's recipe, and tweaked it with my own experience as well as some advice I received from
    docblonder over a pastrami dinner we have in Boston last year. I'll highlight the differences from the standard recipe as I describe my process.

    Acquire meat. My butcher rarely has brisket on the shelf, but always has boneless short ribs. I was wanting to try something different anyway so this time I grabbed 6 pounds of Angus grade boneless short rib meat which had been cut into many similar sized 4 ounce pieces.
    Click image for larger version

Name:	IMG_0066.JPG
Views:	394
Size:	1.99 MB
ID:	148542


    I cured the meat for 2 1/2 weeks using Meathead's curing recipe, but bumped up 50% since the recipe is for 4 lbs of meat and I was curing 6. After the cure the meat looked florescent pink and the curing liquid was clear of cloudiness or scum.

    Click image for larger version

Name:	IMG_1427.JPG
Views:	265
Size:	1.42 MB
ID:	148547


    Click image for larger version

Name:	IMG_1428.JPG
Views:	261
Size:	2.06 MB
ID:	148543

    After the cure I desalinated the meat for 8 hours then rubbed it with Meathead's pastrami rub
    Click image for larger version

Name:	IMG_1438.JPG
Views:	256
Size:	2.82 MB
ID:	148546

    Let that sit in the fridge uncovered for a couple of days
    Click image for larger version

Name:	IMG_1502.JPG
Views:	257
Size:	2.76 MB
ID:	148544

    Then it's time to smoke. I placed the meat on the indirect side of the kettle with Slow 'N Sear and smoked it at 225 F. I used three cherry chunks for smoke flavor.
    Click image for larger version

Name:	IMG_1514.JPG
Views:	257
Size:	3.77 MB
ID:	148545
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5038
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    After around 6 hours the meat was past the stall and hovering at 170 F internal temp. This is different from Meathead's recommendation to take off before the stall, however, I've found if you cook through the stall and let the bark set you end up with a better final result. Click image for larger version

Name:	IMG_1520.JPG
Views:	300
Size:	3.55 MB
ID:	148564



    Thanks to the Slow 'N Sear I never had to flip or move the meat and all pieces cooked evenly. Click image for larger version

Name:	IMG_1522.JPG
Views:	269
Size:	3.93 MB
ID:	148565



    This is what they looked like after the smoke. And yes, I ate the sliced one! Click image for larger version

Name:	IMG_1532.JPG
Views:	300
Size:	2.61 MB
ID:	148563



    Here is the last key difference. I didn't steam the meat. Dr. Blonder let me in on a little secret, which I'm now sharing with you and only you (shhhhh). Sous Vide the meat at 195 F for 4 hours. It makes the meat even more tender than steaming and it's not quite as bad on the bark. Click image for larger version

Name:	IMG_1555.JPG
Views:	268
Size:	3.37 MB
ID:	148570



    Click image for larger version

Name:	IMG_1560.JPG
Views:	252
Size:	6.94 MB
ID:	148568



    Here's the final result! Click image for larger version

Name:	IMG_1601.JPG
Views:	265
Size:	6.93 MB
ID:	148569



    This was the best pastrami I've ever eaten. I think the 1) boneless short ribs, 2) slow smoking until the bark set, and 3) the final sous vide at 195 F are the way to go. It will take some real convincing to ever get me to go back to brisket.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9299
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        With your ample supply of whole packers I'm struggling to feel a lot of sympathy
    • DWCowles
      Founding Member
      • Jul 2014
      • 9760
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Short rib is generally better than the point on brisket. There's not really a need.

        Now, short rib versus plate... That's a discussion worth having.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 4519
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #5
      Thanks for the great write-up, Pit Boss. It would be fun to give your method a try.

      Kathryn

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        You should! It was amazing and much simpler than brisket/steam.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5038
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #6
      Originally posted by DWCowles View Post
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.
      I served this to ten people. They all agreed they couldn't tell I hadn't used brisket based on taste and texture. One of them said he preferred it over brisket.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Ok Pit Boss I'm going to do this but it has to be in July when we take our 2 week vacation so I will have the time to do it. Now I need to decide if I want to use brisket or beef ribs. We will see when the time comes.

      • David Parrish
        David Parrish commented
        Editing a comment
        Try both! That'd be a great experiment. And remember it was boneless short rib meat.
    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14293
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #7
      Nice!

      I too agree that the meat being smoked past the stall, to 'good bark', is a worthy step. Those short ribs look killer! That marbling is awesome.
      Last edited by Huskee; March 16th, 2016, 05:26 PM.

      Comment

      • Huskee
        Pit Boss/Manager
        • May 2014
        • 14293
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #8
        Originally posted by Jerod Broussard View Post
        Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.
        Jerod if you had any more packers near you, you'd be a Green Bay cheerleader.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          LifebyC Cool, didn't know that. I am not big into sports, I assumed they all had 'em.

        • EdF
          EdF commented
          Editing a comment
          Sounds like some kind of conflict between short skirts and cold locations!

        • Atalanta
          Atalanta commented
          Editing a comment
          EdF The Philadelphia Eagles have cheerleaders and we're not that much warmer than P'burgh or NY.
      • bbqoaf
        Founding Member
        • Jul 2014
        • 755
        • Calgary, Alberta, Canada
        • Broil King Signet Gasser
          Weber 22.5" One Touch Gold

          Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

        #9
        Beautiful

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4940
          • Near my cookers...Pensacola FL
          • Hardware
            Slow 'N Sear Deluxe Kamado.
            Weber Kettles: 2-22" & 1-26".
            Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
            Chimney starters.
            PartyQ.
            Joule.
            GrillGrates, GrateGriddles.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks)
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
            Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

          #10
          Beautiful and thanks for documenting this. I have never made pastrami and this I what I plan on doing first. Now, if my local stores have boneless short ribs...I don't know; never looked for them. I realize prices on meat can vary wildly, but what did you pay per pound Pit Boss?

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            Might sound expensive but my butcher charges the same amount for a brisket flat. lol

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            JAW DROP on $9/LB for short ribs.

          • 7x57mm
            7x57mm commented
            Editing a comment
            Now I don't feel so bad about paying $7/lb for brisket point
        • SenatorShriv
          Former Member
          • Apr 2015
          • 17

          #11
          This was extremely helpful. I corned a bunch of moose a while back and today something inspired me to get it out and do something with it. I decided I wanted to give pastrami a whirl. I'm going to try two different methods at the same time:

          1. Sous vide first for about 48 hours. I'll then let it cool a bit, hit it with the rub and move it onto the smoker.

          2. The reverse of #1 - closer to what Pit Boss describes above. Rub ---> Smoke ---> Sous vide finish.

          I'm fairly sure #2 is going to win but it certainly doesn't hurt to experiment!

          Comment

          • boftx
            Founding Member
            • Jul 2014
            • 919
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #12
            Originally posted by Pit Boss View Post
            It will take some real convincing to ever get me to go back to brisket.
            I'd stay away from Texas, or my backyard, if I were you.

            Comment

            • richinlbrg
              Founding Member
              • Jul 2014
              • 1798
              • Leesburg, VA. (Northern, VA)
              • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

              #13
              Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

              Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

              His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5038
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • LOTS of accessories
                  • Favorite Beer - Fat Tire
                  • Favorite Bourbon - Woodford Reserve
                  • Favorite White Wine - Cakebread Chardonnay
                  • Favorite Red Wine - Yes, Please
                  • President/Owner - SnS Grills

                #14
                Originally posted by richinlbrg View Post
                Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

                Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

                His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

                It truly is. Phenomenal even. Perhaps there is no good enough adjective to describe it's awesomeness.

                Comment


                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  "Awesomest"! Can't get more awesome than that ...

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Mostest Awesomest? See, there's always another level

                • richinlbrg
                  richinlbrg commented
                  Editing a comment
                  Looking forward to trying it!! REALLY REALLY looking forward to it!
              • johnec00
                Charter Member
                • Aug 2014
                • 517
                • Orlando, Florida
                • Equipment:
                  '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
                  18 Inch Weber Kettle (Rescued from neighbor's trash)
                  Rotisserie for 18 inch kettle
                  Master Forge propane smoker
                  Pit Barrel Cooker
                  Smokey Joe with mini WSM mod
                  Garcima paella burner
                  Anova Sous Vide
                  Slaiya Sous Vide (gift)
                  2X Thermoworks cooking thermometer
                  DIY 4 channel bluetooth thermometer
                  LEM grinder, sausage stuffer and meat slicer (all gifts)

                  Favorite Beer:
                  Key West Wheat

                #15
                Those really look great Pit Boss !! The local Publix carries something called Boneless Chuck Short Ribs. Do you suppose that's the same cut as you used, or something different. Here's a pic from the Publix web site.

                Click image for larger version

Name:	Capture.JPG
Views:	267
Size:	35.7 KB
ID:	160295

                Comment


                • David Parrish
                  David Parrish commented
                  Editing a comment
                  I believe that's a different cut, BUT, I bet it's turn out great!

                • Doc Hazard
                  Doc Hazard commented
                  Editing a comment
                  If it says "Chuck" it's unlikely to be from the short plate. I'd guess it's cut from the chuck roll. Here's a web reference, and a great source for cut info: http://www.beeffoodservice.com/recipecut.aspx?id=378 and it will probably be good.

              Announcement

              Collapse

              Meat-Up in Memphis 2020

              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/memphis2020)
              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

              BBQ Stars

              Spotlight

              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

              https://tinyurl.com/amazingribs

               


              Placeholder

              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 Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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

              Placeholder

              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


              Placeholder

              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