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SVQ Pastrami - Perfected

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  • Steve Vojtek
    Charter Member
    • Mar 2015
    • 612
    • Melbourne Australia
    • 6 & 2 burner gas BBQ's
      Diy electric smoker
      A-maze-n-tube 12 inch
      Gas powered pizza oven
      GMG Davy Crockett with Wifi
      Rosle 24 inch charcoal kettle
      Slow'nSear - my favourite
      2 x Thermapens
      2 x wireless thermometers
      3 x wired thermometers
      Favourite drink:
      Scotch whiskey various brands
      American Honey WT
      And beer ....
      And at work just plain old chilled water....

    #61
    You guys got me hooked!!! I want to start from scratch and make my own corned beef. Including Meatheads pickling spices ( I checked and I have everything I need ) Tomorrow I will pick up a brisket ( not to rub it in or anything but 5 mins walk up the road from my work is a newly opened abattoir with a direct to public shop attached! How lucky am I?? And they carry briskets pork shoulders short ribs asada ribs chuck wagyu steaks chicken duck breasts sausages etc etc and big bones for bone marrow pork bellies all kinds of lamb stuff wow I'm excited!!!... Best place on earth!!
    Ok relax now Steve....deep breaths....
    You guys have no idea how hard it is to get brisket down under where I am....
    Sorry got sidetracked I will keep you all posted with the progress....

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Don't ever hide the excitement. We all get it when we find out meat places or meat deals. I just bought six Kobe rounds because of the quality of the meat and the fact that these folks got me to finally give pastrami a try. Hooked.
  • Spinaker
    Moderator
    • Nov 2014
    • 10537
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
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      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
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      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
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      **************

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      Marquette Castings No. 13 (First Run)
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      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
      **************************

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      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
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      Wusthof
      *******
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    #62
    Sorry I just gotta post this picture. This is just Pastrami love. Best recipe on AR, that I have made. And with @ABC Dave 's method, you cant go wrong. Just look at that color. I did nothing to doctor this pic. That is actually the color I got in the point! (sorry about my Yeti hands!)
    Click image for larger version  Name:	IMG_1971.jpg Views:	1 Size:	5.68 MB ID:	285529Click image for larger version  Name:	IMG_1972.jpg Views:	1 Size:	5.45 MB ID:	285530
    And a sandwich I dropped on to my Dad's desk. This is how you keep the boss happy!! Made with part of the flat, a nice bakery fresh Rye, Kraut, Swiss and homemade 1000 island.

    Click image for larger version  Name:	Pastrami Samie.JPG Views:	1 Size:	4.93 MB ID:	285528

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Just follow this thread and you will be fine. The results are insanely good!!! Danjohnston949

    • Atalanta
      Atalanta commented
      Editing a comment
      Thanks, I nearly shorted my keyboard!

    • David Parrish
      David Parrish commented
      Editing a comment
      Oh boy! Me want!
  • tbob4
    Charter Member
    • Nov 2014
    • 2258
    • Chico, CA
    • BBQ's
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    #63
    Click image for larger version

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    Spinaker - you are making me really hungry! I can't get enough of this stuff so here we go again today.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Spinaker - I love my ICU (name of smoker). I keep telling people from CA on the site about it. Don't know if anyone has followed through and bought one.

    • Spinaker
      Spinaker commented
      Editing a comment
      Well, it looks awesome. If I was in No Cal, i would be looking into these. Is the firebox below?

    • tbob4
      tbob4 commented
      Editing a comment
      Spinaker - Yes - it is directly below. I actually use a lodge griddle to act as a baffle and a water pan. In has two grate shelves in the firebox as well so that you can grill in it.
  • Danjohnston949
    Former Member
    • Dec 2014
    • 4419
    • 1410 9th. St. N, Fargo ND

    #64
    Steve Vojtek, We May as Well Experiment Together! The Pic's have the Pickling Spice and Brining Recipe I am Using for Corned Beef! I have a 10 Lbs
    Brisket Flat I am going to Brine for Corned Beef, 5 Lbs will be Rubbed and Smoked for Pastrami❓ My first attempt at either❓ πŸ€πŸ€πŸ€πŸ€πŸ€
    Good Fortune on Yours! From a Backyard Cremator in Fargo ND USA, Dan

    Click image for larger version

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    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Steve Vojtek

    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      It is my first attempt at Corned beef as well . I bought a 4 pound piece of brisket yesterday and after I get home from work I will start curing it using Meatheads recipe. Good luck to both of Us.
  • Steve Vojtek
    Charter Member
    • Mar 2015
    • 612
    • Melbourne Australia
    • 6 & 2 burner gas BBQ's
      Diy electric smoker
      A-maze-n-tube 12 inch
      Gas powered pizza oven
      GMG Davy Crockett with Wifi
      Rosle 24 inch charcoal kettle
      Slow'nSear - my favourite
      2 x Thermapens
      2 x wireless thermometers
      3 x wired thermometers
      Favourite drink:
      Scotch whiskey various brands
      American Honey WT
      And beer ....
      And at work just plain old chilled water....

    #65
    Danjohnston949 Spinaker and @anyone else...
    I'm so excited to do this. Dan You are using Ruhlman's recipe and I am using Meathead's one. I've looked at the pics you posted and they are similar to a degree. I will try Yours next. But this time its Meathead's with all the optional extras. I was surprised to have each and every ingredient but not really - thanks to AR, Chefsteps and Seriouseats all there in my pantry.
    So my brisket was a little over 4 pounds but after trimming spot on. I bought bottled spring water on the way home and chilled it in my fridge. Used a whisk to mix in the salt and prague powder 1 and then the brown sugar and the rest of ingredients. And Spinnaker posting the picture of that sandwich ...,.you evil man it looks soooo delicious....hmmm

    The ingredients:

    ​

    This one is a floater soo...

    ​

    I used another plastic container upside down to keep it under - it rests against the lid and keeps everything happy

    ​

    ​​​​​​​Now it's time to wait for 7 days... Something I'm used to since I make my own bacon...Sometimes I wish I had a "time machine" but not the one from the movie Idiocracy...

    Comment


    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      customtrim
      To be honest I've never had pastrami but from previous experiences trying recipes on AR I've never been disappointed. They've all been awesome and I would bet anything this one will be awesome as well...Waiting is a small price to pay...

    • Spinaker
      Spinaker commented
      Editing a comment
      Nice work Steve!!! Your going to love it! Just like bacon curing, make sure you give the container a shake to mix up the ingredients. I did this daily. post some pics of the progress.

    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      Will do brother ...Thanks for the advice...
  • LifebyC
    Charter Member
    • Mar 2015
    • 18
    • A galaxy far, far away...

    #66
    OK Question: You wet cured it for two and a half weeks? That's quite a bit longer than recommended in Meathead's article. I ask from both a safety and quality standpoint. I'd like to cure well in advance, rather than push it. Anything wrong with an extra long cure (like two and a half weeks)? Seems it should be safe as long as it's cool and clean. Any effect on quality? My two, four pound briskets have been swimming for a couple weeks. OK to wait a bit more and time it out for St. Patty's Pastrami, or should I pull them and start the desal, season, smoke, sous vide process with a freeze in there somewhere? Thanks!

    Comment


    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      According to Meathead's article after smoking you can wrap it and refrigerate up to a week before SV or steaming. Not sure about the effect of a long cure but I've cured bacon for 2 weeks without any noticeable loss of quality.

    • David Parrish
      David Parrish commented
      Editing a comment
      I've gone a month in the cure before with no issue. Just make sure it passes the sniff and look test.

    • LifebyC
      LifebyC commented
      Editing a comment
      I ended up going a month in the cure, 24 hours + to desalinate, 7 hours smoke, chill overnight, and 4 hours sous vide @ 195. It was FANTASTIC. Thanks all.
  • tbob4
    Charter Member
    • Nov 2014
    • 2258
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #67
    Click image for larger version

Name:	Pastrami flower.jpg
Views:	64
Size:	1.01 MB
ID:	285934
    The pastrami flower just bloomed!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Hahahaha, that looks awesome man!!! Oh man!!!

    • tbob4
      tbob4 commented
      Editing a comment
      Spinaker - that's what my wife gets for asking me to put the flower vase away! Hahahahaha

    • Spinaker
      Spinaker commented
      Editing a comment
      hahahahaha tbob4
  • tbob4
    Charter Member
    • Nov 2014
    • 2258
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #68
    RonB - That's the Kobe corned round from Costco. These pastrami folks here have me hooked! I've now cooked 4 and have 2 more in the freezer in the last week. Two have gone to a buddy at the cost of the meat - $7.99lb. It's so delicious. If you are fortunate enough to get one tag me on the thread and I will tell you what I have found about cooking, temps and spices. I reheat in SV bags instead of steaming.

    Comment


    • RonB
      RonB commented
      Editing a comment
      Man o man - I need to get to Costco and see if mine has it. It is apparently not available online 'cause I just checked

    • tbob4
      tbob4 commented
      Editing a comment
      RonB - I checked online both from Costco and SRF who sells it - it must be a seasonal St. Patrick's day thing. SRF doesn't list the round on their web either.
  • tbob4
    Charter Member
    • Nov 2014
    • 2258
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #69
    Click image for larger version  Name:	IMG_2942.JPG Views:	1 Size:	6.09 MB ID:	286116Click image for larger version  Name:	IMG_2944.JPG Views:	1 Size:	6.40 MB ID:	286117
    Wife is not eating bread right now. So my pastrami, tri-tip, bacon sandwich became a mustard, pastrami, coleslaw, tri-tip, bacon, sauerkraut bowl for her.
    Last edited by tbob4; March 8, 2017, 07:37 PM.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10537
      • 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
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        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

      #70
      Here we go.......round two on this recipe. I can't wait. I've had multiple people tell me that I NEED to make that "Pastrami Stuff" again. So hear I am. I just picked up a 15 lb Prime Brisket from Costco. I am going to get it in the brine and hope fully be eating pastrami by next week!

      Comment

      • JMuseum
        Club Member
        • Mar 2017
        • 52
        • Weber Genesis, WSM... I will grill about anything.
          Also I know I cannot spell

        #71
        Question, How much wood per pound did you use? I am researching before I try Pastrami for this first time, I am thinking Cherry wood.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Per pound of meat? I have no idea. i never figure it that way.
      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5036
        • 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

        #72
        Originally posted by JMuseum View Post
        Question, How much wood per pound did you use? I am researching before I try Pastrami for this first time, I am thinking Cherry wood.
        When it comes to Pastrami there are many strong flavors that all should play a part. I would use a chunk or three and keep smoke as just another player in the orchestra.

        Comment

        • tbob4
          Charter Member
          • Nov 2014
          • 2258
          • Chico, CA
          • BBQ's
            _____________________
            California Custom Smokers Intensive Cooking Unit
            California Custom Smokers Meat Locker
            Santa Maria Grill
            Vision Grill

            Beer
            _______________________
            Sierra Nevada IPA

            Wood
            _______________________
            Almond
            Oak
            Madrone
            Cherry
            Peach
            Apple

          #73
          JMuseum - I used oak on one cook (two pastramis) and almond/cherry/peach on the other two cooks. I don't know if it is the spices or the brining process that had this effect: The pastramis tasted identical. There was a nice hint of smoke in each of them but I could not taste the difference in the smoke. Because I have an abundance of almond and oak wood, I am not going to use my limited supply of cherry or peach on it any longer. I don't know if that helps your decision making process.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Oak is KING!!! I too am saving my Cherry wood. The old man only has a few left standing on his property!! I've got Apple and Ash coming out of my ears.
        • Spinaker
          Moderator
          • Nov 2014
          • 10537
          • 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

          #74
          Oh YEAH!!!! Firing this up again.............This time I am just curing the 4 lb flat from this packer. I am going to use the point for some burnt ends this weekend.
          Click image for larger version  Name:	Brisket.JPG Views:	1 Size:	4.54 MB ID:	306499
          Just got done mixing.....
          Click image for larger version  Name:	Pastrami Cure.JPG Views:	1 Size:	4.57 MB ID:	306500
          Last edited by Spinaker; April 17, 2017, 08:57 PM.

          Comment

          • Steve Vojtek
            Charter Member
            • Mar 2015
            • 612
            • Melbourne Australia
            • 6 & 2 burner gas BBQ's
              Diy electric smoker
              A-maze-n-tube 12 inch
              Gas powered pizza oven
              GMG Davy Crockett with Wifi
              Rosle 24 inch charcoal kettle
              Slow'nSear - my favourite
              2 x Thermapens
              2 x wireless thermometers
              3 x wired thermometers
              Favourite drink:
              Scotch whiskey various brands
              American Honey WT
              And beer ....
              And at work just plain old chilled water....

            #75
            4 pound piece of flat here as well guys. No other pics except the finished product. Meathead's recipe with all optional extras... Sous vide'd at the end as per Dave's recipe..
            All I have to say is:

            "WOW"

            Click image for larger version

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Size:	8.81 MB
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            The only thing I'll change is to leave a bit more fat next time to see the difference. But yeah WOW! So awesome!

            Comment


            • Steve Vojtek
              Steve Vojtek commented
              Editing a comment
              I smoked it well into the "stall" at work (about 7 hours) and then took it home to SV it for about 4 - 5 hours. Then I shocked it in an ice bath and refrigerated it. In the morning I cut it out of the sealed bag and patted it dry with paper towels...and took a pic...

            • Thunder77
              Thunder77 commented
              Editing a comment
              Looks like ya done good!

            • tbob4
              tbob4 commented
              Editing a comment
              Wow is right! Awesome photo. I would love to push the "like" button but this place is now making me clear my cache daily just to like something. Argh.

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          Griddle And Deep Fryer In One

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          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

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          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

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          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

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          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

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          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


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

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          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

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          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

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          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

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          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

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          This is the first propane smoker with a thermostat, making 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


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

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          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

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          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

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          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