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

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
    • 5044
    • 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

    #46
    Originally posted by GutscranK View Post
    Pit Boss How thick was you meat to cured it 2 1/2 weeks!? Im trying to cured mine for the first time tonight using the Prof Blonder Curing Calculator and its says i should cure my piece for 10 days,i tought its was a little bit long(but what do i know,its my first time haha). And i saw your topic and it know make sense. My brisket is 3.5 inch. And how do you know if the meat has cured long enough to be safe?
    2 weeks was more than enough time. Once cured it doesn't hurt the meat to hang out in the cure for a week or two. I had some thing going on so didn't get around to cooking as soon as I could have. Cure at least as long as the recommended time and you should be good to go!

    Comment


    • GutscranK
      GutscranK commented
      Editing a comment
      thx Boss
  • RussHack
    Club Member
    • Nov 2016
    • 1

    #47
    Guys I am excited to try this. I used Meathead recipe for my first time finishing yesterday. I followed to a "T" using brisket, smoking until 150 degrees and then steam til 203... and it ended up way too lean and almost tough. I'm guessing this has almost 100% to do with the fact that the brisket was too lean. I live in NYC and have Katz's everything few months for the past 15 years (as an aside I have to say the last couple Katz experiences it actually has gone downhill to my taste, actually way too fatty). My pastrami tasted OK but was on tougher side. I'll try with these short ribs next time. Also what gear is best for "sous vide"? Thanks guys. PS along w Turkeys for thanksgiving making the Myron Mixon pork shoulder recipe for Thanksgiving.. we always make just the Boston Butt as our butcher doesn't do the whole shoulder. This is a never miss with my family.. I make it on the Green Mountain Daniel Boone pellet smoker, always amazing. Happy Thanksgiving.

    Comment


    • EdF
      EdF commented
      Editing a comment
      The Anova gets high ratings across the board. The new Joule is also getting positive feedback. You may also want to get a vacuum sealer, but it's not essential starting out. The foodsaver brand is the most popular. But after going through a few of that style, I invested in a chamber sealer. Go incremental on the equipment is my advice.

    • Huskee
      Huskee commented
      Editing a comment
      Welcome to The Pit! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa
  • GutscranK
    Former Member
    • Oct 2016
    • 14

    #48
    Pit Boss Did you put all the wood chunk right at the beginning or one chunk at a time every couple of minutes? Tomorrow ill smoke mine and this part stress me out... I dont want to over smoke it. I dont have chunk of wood, i only have wood chips(cherry) how much Oz do you think ill need, and would you put them on the coal all at the same time or a more like a couple at a time,lets say ,every 30 minutes?

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12132
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #49
      With chips, I suggest wrapping the chips in foil and punching a few holes in the top. Then lay the pouch on the coals. This will provide smoke over a longer period of time than throwing a handful of chips on the hot coals.

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6034
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #50
        Originally posted by RonB View Post
        With chips, I suggest wrapping the chips in foil and punching a few holes in the top. Then lay the pouch on the coals. This will provide smoke over a longer period of time than throwing a handful of chips on the hot coals.
        I 100% agree. If you punch only a few very small holes, the pouch will not only slow down the burning of the chips but it will also prevent the nasty white smoke you get if you just toss them directly on the coals.

        Comment

        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5044
          • 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

          #51
          Like they said... use a pouch!

          Comment

          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1813
            • South central Illinois

            #52
            Looks amazing! I think a sous vide machine needs to be on my list of things to obtain.

            Comment


            • David Parrish
              David Parrish commented
              Editing a comment
              If you like pastrami then I'd agree!
          • tRidiot
            Club Member
            • Dec 2015
            • 679
            • NE OK
            • Traeger BBQ124
              Yoder YS480
              Chargriller Duo gas/charcoal side-by side

            #53
            I've been wanting to get a sous vide cooker for a while. I'll need a couple, though, as I will need to set up at least 2 cooking stations when I do steak and such - the wife likes hers way overdone compared to me! lol

            But I have a pastrami on the smoker right now, I have a vacuum sealer, and I could conceivably sous vide that baby on the stove - I've done it before. But 4 hours will likely put me late into the evening, since I started it late this morning, about 1030.

            Hmm... choices, choices....

            Comment

          • smiliepolarbear
            Charter Member
            • Dec 2014
            • 29
            • Fairfield County, CT

            #54

            Just tried this and came out great! Part of the test was using a prebrined raw brisket and it stayed juicy and tender. The crust stayed on much better than steaming has in the past. This is my go to method for pastrami for now on.


            Click image for larger version

Name:	IMG_1493.jpg
Views:	60
Size:	3.30 MB
ID:	264440Click image for larger version

Name:	IMG_1494.JPG
Views:	51
Size:	5.21 MB
ID:	264441

            One small issue - the crust came out very peppery. Fine for me but too peppery for my wife. Does anyone think the sous vide amplified the spiciness? Should I cut back on the pepper next time or replace with some white pepper?

            Comment


            • David Parrish
              David Parrish commented
              Editing a comment
              Looks good! Glad you like the recipe.
          • RonB
            Club Member
            • Apr 2016
            • 12132
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #55
            smiliepolarbear - What size grind are you using? If it's a courser grind, I think biting into a noticeable size hunk o' pepper makes the spiciness more intense. So a finer grind might help. Great lookin' meat BTW.
            Last edited by RonB; January 16th, 2017, 09:46 PM.

            Comment


            • smiliepolarbear
              smiliepolarbear commented
              Editing a comment
              It was a fairly coarse grind - I'll try more of a medium grind next time.
              Thanks for the compliment.
          • Spinaker
            Moderator
            • Nov 2014
            • 10411
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X2
              Blackstone 36" Outdoor Griddle 4-Burner

              Broil King Keg
              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              BBQ Dragon
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #56
            Does any one know if I wrap the brisket once it hits the desired internal temp. I was going to let it rest over night. Then reheat tomorrow via SV to 195 F for 4 hours. SO basically, can I do the steaming tomorrow?

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I do this alla th' time with briskets; cain't see why pastrami 'd be any different.
              Always comes out delicious, an' moist.
          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3186
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            #57
            When I was a kid, we'd buy a hunk of pastrami, get it sliced, then steam it in a pan as part of the sandwich prep. I'm sure you can steam it tomorrow.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5044
              • 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

              #58
              Originally posted by Spinaker View Post
              Does any one know if I wrap the brisket once it hits the desired internal temp. I was going to let it rest over night. Then reheat tomorrow via SV to 195 F for 4 hours. SO basically, can I do the steaming tomorrow?
              Yes should work out great!

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Cool boss!! Thanks!

              • David Parrish
                David Parrish commented
                Editing a comment
                You bet. We want pics!
            • Spinaker
              Moderator
              • Nov 2014
              • 10411
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X2
                Blackstone 36" Outdoor Griddle 4-Burner

                Broil King Keg
                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                BBQ Dragon
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              #59
              Well here we go!!! This was one of the best things that I have ever made. I was planning on smoking the brisket on the KBQ but winds were gusting to 30 MPH, so I opted for the Kamado. It was a chore keeping it at my target of 275 F but all went well. I used some oak splits and smoked the brisket for about 8 1/2 hours until the internal was about 175 F. Then I wrapped it in butcher paper, then foil. The bark was a bit iffy from the looks of it, but it was damn tasty!! I was blown away by the flavor. Super tender after a 4 our bath in the ~Hot Tub Time Machine~, at 195 F.

              Thank You to everyone that helped me through this one. I couldn't have done it with out your help!

              Enough typing, here are the results........again, Blown Away!........
              Click image for larger version

Name:	Pastrami:Whole Packer.JPG
Views:	51
Size:	4.82 MB
ID:	284608Click image for larger version

Name:	Pastrami:Small Point:Slices.JPG
Views:	54
Size:	4.86 MB
ID:	284605Click image for larger version

Name:	Pastrami Slices (Insta#2).JPG
Views:	70
Size:	4.03 MB
ID:	284606Click image for larger version

Name:	Pastrami:Flat Side.JPG
Views:	72
Size:	6.02 MB
ID:	284609Click image for larger version

Name:	Pastrami slices (Insta).JPG
Views:	74
Size:	5.08 MB
ID:	284607

              Comment


              • tbob4
                tbob4 commented
                Editing a comment
                When you reheat that in the SV (I went 150 for an hour) your eyes are going to roll into the back of your head. Seriously. I will never steam the stuff again to reheat. The flavor seals in and if you have melted cheese on bread it mixes with the cheese.....

              • Spinaker
                Spinaker commented
                Editing a comment
                Easily one of the best things I've ever made. tbob4

              • Craigar
                Craigar commented
                Editing a comment
                Gorgeous! I have a flat of corned beef in the freezer I might have to defrost for this weekend. Better yet, I'll just stop for a fresh one from the butcher Thursday night on the way home.
            • RonB
              Club Member
              • Apr 2016
              • 12132
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #60
              I'm hungry - again...

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                I am too. I don know if this sucker is gonna make it into the office tomorrow . It's all gonna be gone! This stuff is amazing.

            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

            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


            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


            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


            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