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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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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


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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

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Meat-Up in Memphis 2020

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How to make sourdough bread...

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  • Willy
    Charter Member
    • Apr 2015
    • 1806
    • High Desert of the Great Southwest

    Top | #601
    Mbmorgan Yeah, I hear you. My thinking is that as long as the temp of the lid stays well above 212°F, that should be sufficient. I'm guessing the radiant heat of the cover is not nearly as important as the heat conducted (with some convection and radiation as well) from the stone or CI bottom. I look at it like the cover just needs to be hot enough to avoid condensing the steam from the loaf. I could be wrong; I did make a mistake one other time. LOL.

    I haven't ventured into high hydration yet; my oven is open and the SS bowl is cooling for maybe 30-45 seconds tops, depending on what dexterity and cool-mindedness I have at that particular moment.

    Comment

    • Willy
      Charter Member
      • Apr 2015
      • 1806
      • High Desert of the Great Southwest

      Top | #602
      Mbmorgan I was going over this thread of Breadhead ‘s today and found a couple of interesting comments from you, so I thought I’d ask a couple of questions. First, I saw your comment about bread proofing more quickly at higher altitudes. My experience confirms this as well; I am at just under 5,000 feet and my rise times are always much faster than the various recipes recommended rise times. This gets me to thinking about how much flavor we might be missing from a longer fermentation time. The quicker rise makes sense to me in terms of reduced atmospheric pressure, thus making it easier for bubbles to expand in the dough, BUT I can’t see altitude affecting the metabolism rates of the yeast or the LAB. My tentative conclusion is that a lot of flour is left “undigested” relative to a “sea level baker” with longer ferment times. Your thoughts? (I am going to do more loaves that are retarded in the fridge)

      Second, I also saw that you were keeping your starter in the fridge, which I also did for several months. My experience was that I lost of tang during that time. Is that your experience or is the fridge working well for you?

      Finally, I chuckled when I read your line: “ who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money?” I was so excited when my first loaf turned out tangy that I almost peed my pants. LOL It was getting old buying loaves that were labelled as “sourdough”, but weren’t at all.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 10818
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Top | #603
        Willy - reading through your post above about rising time I had a thought, (and it didn't hurt too much... ). It seems to me that the CO2 generated by fermentation may be expanding more due to the altitude. This is what you said, but a little differently than I. So it would seem to me that you could let the dough rise a bit higher without hurting the dough - maybe 2.5 times instead of 2 times, (or whatever the recipe sez). I'm at 300' so I can't do this, but this is what I would try if I were at 5000'. I'd make some dough and cut it in half. One I would bake by how much it has risen, and the other half I would bake by recommended rising time. Doing this might answer your question. BTW - I agree with proofing in the refrigerator.

        I do hope that others with high altitude experience will chime in.

        Comment


        • Willy
          Willy commented
          Editing a comment
          Interesting point! Makes sense to me.I'd LOVE to hear what others say.
      • MBMorgan
        Club Member
        • Sep 2015
        • 5702
        • 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

        Top | #604
        Originally posted by Willy View Post
        Mbmorgan I was going over this thread of Breadhead ‘s today and found a couple of interesting comments from you, so I thought I’d ask a couple of questions. First, I saw your comment about bread proofing more quickly at higher altitudes. My experience confirms this as well; I am at just under 5,000 feet and my rise times are always much faster than the various recipes recommended rise times. This gets me to thinking about how much flavor we might be missing from a longer fermentation time. The quicker rise makes sense to me in terms of reduced atmospheric pressure, thus making it easier for bubbles to expand in the dough, BUT I can’t see altitude affecting the metabolism rates of the yeast or the LAB. My tentative conclusion is that a lot of flour is left “undigested” relative to a “sea level baker” with longer ferment times. Your thoughts? (I am going to do more loaves that are retarded in the fridge)

        Second, I also saw that you were keeping your starter in the fridge, which I also did for several months. My experience was that I lost of tang during that time. Is that your experience or is the fridge working well for you?

        Finally, I chuckled when I read your line: “ who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money?” I was so excited when my first loaf turned out tangy that I almost peed my pants. LOL It was getting old buying loaves that were labelled as “sourdough”, but weren’t at all.
        Willy - The faster proofing/rising does indeed happen at high altitude (I'm at 6300 ft. msl) due to lower atmospheric pressure. Basically, the expanding dough encounters less resistance and therefore expands more rapidly. You are totally correct that the yeast's metabolic rate shouldn't be affected by altitude ... and I suspect that we should be able to allow the dough to expand more than the "normal" recommended 2x volume. FWIW, I find it works best for me to let the dough expand (as RonB suggested) to 2.5x or even 3x the original volume during bulk proofing.

        As far as storing my poolish in the refrigerator goes, I do that routinely when traveling and I have experimented with attempts to increase tanginess by giving it a couple of days in cold storage once in a while ... with inconclusive results. At the moment, I have begun storing the poolish in the refrigerator during weekdays then setting it out on the counter for a couple of feedings during weekends ... mainly because feeding every day is getting tiresome. I'll let you know how that works out in a couple of weeks when I bake another sourdough loaf. Frankly, I'm starting to suspect that a really cold refrigerator (mine maintains 34 deg. F) may result in both the lacto and aceto bacteria going dormant ... and therefore not changing the "tang profile" at all. I believe that you were involved in some earlier discussions about exactly what "cold" means to a starter. I'm thinking that "cool" storage (around 55 deg. F) might make more sense ... like where my wine cooler runs. Hmmm ... I guess this means I'll have to find a way to make some room in there for the poolish ... ...

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 10818
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          Top | #605
          Willy and Mbmorgan - I found this info on temps at Wikibooks. Scroll down a bit to the "Temperature" section. The last sentence recommends 50* F. There's a lot of info at the link, but is does get fairly technical.

          Here's an article at Northwest Sourdough that deals specifically with storage temps. It also talks about losing flavor and tang over time.
          Last edited by RonB; January 25th, 2017, 05:25 PM.

          Comment


          • MBMorgan
            MBMorgan commented
            Editing a comment
            Thanks, Ron ...
        • Willy
          Charter Member
          • Apr 2015
          • 1806
          • High Desert of the Great Southwest

          Top | #606
          RonB Good read on losing tang. Thanks. It supports my suspicion that very long term and continuous refrigeration isn't conducive to good starter health. I also found the comment about a stable culture being resistant to "invasion" pretty interesting. It's the second time I've seen the claim that an imported (or "purchased") starter might be OK and wouldn't necessarily get over taken by local microbes. I'm sure it all depends on the various strains involved--both local and imported. After all, our starters seem to resist "infection" by whatever microbes come in the flour.

          Vinnie is now living in a wine cooler; we'll see how that works out.

          Comment

          • scottranda
            Charter Member
            • May 2015
            • 1448
            • Charlotte, NC

            Top | #607
            I bought some vital wheat gluten today. Would it help my basic sourdough boule at all? If so, how much should I add? Do I only use it for whole wheat doughs? Ciabatta?

            Comment

            • Willy
              Charter Member
              • Apr 2015
              • 1806
              • High Desert of the Great Southwest

              Top | #608
              scottranda I used VWG to boost the protein level of the flour when I made Reinhart's water bagels (Bread Bakers Apprentice). I figured that about 2.0% VWG (as part of the 100% flour, with VWG having 75%-80% protein)) would boost KA bread flour (12.7%) to around 14%, which is what their high gluten formulation is and what Reinhart preferred for the bagels. It worked well. I can't speak to any other use but I suspect that its use is appropriate when trying to create a stronger gluten structure. It sure made nice chewy bagels.

              I actually used 2.5% because I used 12.5% (dang memory) for the KA BF and 75% (low end) for the VWG instead of 12.7% for the BF and 77.5% for the VWG.

              The formula: .125X + .75(1-X) = .14, X = .976 BF, thus .024 VWG vs: .127X + .775(1-X) = .14, X = .98 BF and VWG = .02

              BTW, I think Reinhart's BBA is an excellent book.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 10818
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                Top | #609
                It's generally used with whole grains, but it can be added to white flours to raise the protein level as well. (Basically, you can turn APF into BF by adding VWG.) As for how much to use, different sources recommend different amounts varying from 1 tbls per cup of ww flour to 1 tbls for every 2 to 3 cups of flour. I suggest starting with the lower amount and see if that improves the bread. Use more if necessary.

                Comment

                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1833
                  • Chicago, IL
                  • Grill: Grilla Original / Weber Genesis EP-330
                    Thermometers: Thermapen / iGrill 2 / Fireboard
                    For Smoke: Chunks / Pellet Tube / Mo Pouch
                    Sous Vide: Joule / Nomiku WiFi
                    Disqus: Le Chef - (something something something)

                  Top | #610
                  The Modernist Cuisine folks use it in pizza dough to improve the chew.

                  Comment

                  • scottranda
                    Charter Member
                    • May 2015
                    • 1448
                    • Charlotte, NC

                    Top | #611
                    Should I get a 3.2 quart or 5 quart combo cooker?

                    Comment


                    • RonB
                      RonB commented
                      Editing a comment
                      scottranda - I don't being larger than necessary would be a problem. However, if it's too small...
                  • MBMorgan
                    Club Member
                    • Sep 2015
                    • 5702
                    • 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

                    Top | #612
                    Originally posted by scottranda View Post
                    Should I get a 3.2 quart or 5 quart combo cooker?
                    I got the Lodge 5 qt combo and I think it's pretty much perfect. My larger 7 qt DO (not a combo) lets high-hydration dough spread out too much laterally ... so I don't get as much vertical development as I like. The 5 qt combo lid (used as the bottom) is rounded and seems to do a much better job of controlling the boule shape as it bakes.

                    Here's a link to the 5 qt on Amazon (minus the AR tag):

                    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                    FWIW, I remember hearing that Ken Forkish sizes all of his bread formulas to bake in a "3.5 qt" dutch oven. He then went on to say that you can use a 5 qt just a well. He doesn't seem to use a combo ... and I can't find that "3.5 qt" quote anywhere.

                    EDIT: I just check the 3.2 and 5 qt combo dimensions on the Lodge site. They are basically the same diameter but the lid and base of the 5 qt are deeper.
                    Last edited by MBMorgan; January 31st, 2017, 01:05 PM.

                    Comment


                    • Willy
                      Willy commented
                      Editing a comment
                      I'm glad to see your comment about high hydration doughs spreading. The one I tried (on a pizza stone) sure did!
                  • scottranda
                    Charter Member
                    • May 2015
                    • 1448
                    • Charlotte, NC

                    Top | #613
                    If it's too small, is it a big problem if it "touches" the sides or top?

                    Comment


                    • RonB
                      RonB commented
                      Editing a comment
                      scottranda - there would only be a problem if your bread stuck to the CI. So make sure you use Pam on the sides. It could also affect the look of the boule slightly
                  • Willy
                    Charter Member
                    • Apr 2015
                    • 1806
                    • High Desert of the Great Southwest

                    Top | #614
                    I wonder what a pro like Forkish does commercially for high hydration doughs. Surely he can't have dozens of DOs?

                    @scottranda: I would suspect that a DO that was too short would make a funny looking loaf.

                    Comment

                  • scottranda
                    Charter Member
                    • May 2015
                    • 1448
                    • Charlotte, NC

                    Top | #615
                    I added 2.4% of salt to my dough (by accident). Couldn't get the rest out. Will it be way too salty? Or negligible?

                    Comment


                    • scottranda
                      scottranda commented
                      Editing a comment
                      Willy 2%

                    • Willy
                      Willy commented
                      Editing a comment
                      It'll be fine! If I'm wrong, let me know and I'll edit my post to agree with the actual results.

                    • scottranda
                      scottranda commented
                      Editing a comment
                      Willy I have so much confidence now. Thanks!

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                  Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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