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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

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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Thoughts on a simple pasteurization technique?

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  • Hugh
    Club Member
    • Jun 2017
    • 374
    • My setup:
      Gas Grill - Weber Genesis II 310
      GrillGrates (2 flipped over for searing)
      Anova Sous Vide
      22" Kettle with SnS and Drip/Griddle
      Thermapen Mk4
      iGrill2 with 4 probes

    Top | #1

    Thoughts on a simple pasteurization technique?

    Read an article on the Thermoworks website that gave a simple way to pasteurize a pink juicy burger.

    They suggest moving a grilled/seared/finished burger that has an internal temp of 140 degrees to a preheated oven which in my case has a minimum temperature of 170 and holding it there covered in tin foil for 12 minutes. I did this yesterday and I didn't see any change in burger internal temp after 12 minutes.

    Seems to accomplish the same as cooking Sous Vide at 140 (temp times time = safety). Not sure which is more juicy yet.

    Makes me curious that its too good to be true since Meathead doesn't mention it in his article. I did this yesterday and it really fits my workflow well when feeding a group. Also nice to do a more traditional cook on the Kettle now and then.

    Anyone got any concerns about safety?

    Here is the article https://blog.thermoworks.com/beef/mo...rs-safe-eat-2/>
  • 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 | #2
    Sous vide at 131F for an hour or three, remove from bag, season, and sear over (or under) warp 10 heat (I most often use a Searzall torch these days) for perfect edge-to-edge medium rare to medium.

    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      That’s what I like to do when I’m not making smash burgers. I go three full hours to full pasteurization level.
  • Bkhuna
    Club Member
    • Apr 2019
    • 279
    • Merritt Island Florida

    Top | #3
    Seems good to me. Especially if you grind your own meat.

    Comment


    • MBMorgan
      MBMorgan commented
      Editing a comment
      +1 Totally agree that grinding your own is a good, safe practice. Even though my brain says that sous vide pasteurization should be perfectly fine ... I just can't bring myself to risk my gut on store-ground beef.

    • RonB
      RonB commented
      Editing a comment
      If you grind your own meat, I suggest dipping the meat in boiling water for ~ 30 seconds to kill any surface contamination. The grind...
  • Donw
    Club Member
    • Jul 2017
    • 1922

    Top | #4
    I think this may have been inspired by Douglas Baldwin’s work concerning sous vide pasteurization . He is a mathematician at the University of Colorado but he has a site with all his cooking data here: http://douglasbaldwin.com/sous-vide.html

    beside the mathematics on the website, in the appendix he has the government tables for holding at temperature.
    Last edited by Donw; April 26th, 2019, 11:11 AM.

    Comment

    • Bkhuna
      Club Member
      • Apr 2019
      • 279
      • Merritt Island Florida

      Top | #5
      It's not just safety. I've had fun making grinds with a mixture of cuts a la Serious Eats
      https://aht.seriouseats.com/2009/10/...s-of-beef.html

      Comment


      • Hugh
        Hugh commented
        Editing a comment
        Had to come back and read this article by Kenji. Very good reading, thx.
    • Polarbear777
      Club Member
      • Sep 2016
      • 1280

      Top | #6
      Is that enough time? Seems like it should be 20-25 minutes at 140.

      I always SV mine for far longer and finish unles making straight smash burgers.

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2099
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        Top | #7
        I grind my own and do 'em 1 of 3 ways, smashed and cooked to 160, straight reverse sear to 160, or SV 131/1-3 hrs then seared. Never gotten sick from under-cooked hamburger, that I know of, but why take the chance.

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1280

          Top | #8
          Sous vide dash app says 22 minutes need held at 140 to achieve log 6 reduction for listeria (19 minutes for salmonella at log 6.5 and 9.5 minutes for E. coli if log 5).

          Click image for larger version  Name:	61FAF19D-030B-45C4-9F32-D9A5F446911E.jpeg Views:	1 Size:	132.1 KB ID:	670426

          Comment


          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Eh, 165 is under a minute, so essentially no hold time. But you should really look to Baldwin’s tables and USDA as authoritative vs a random iPhone app.

          • Hugh
            Hugh commented
            Editing a comment
            Sorry, I meant oven temp at 165. I'm wondering what I would have to cook the meat internal temp to so that a 10 minute hold would complete the pasteurization. For example, maybe cooked to 145 internal, the hold might only be 10 minutes? I'll go have a look at Baldwin's material. Good learning excercise.

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            146 held for 10 would work according to the sous vide dash app, however ovens fluctuate 20 degrees and if there’s evaporation it might not stay above 146. I’d keep a probe in it.
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9439
          • 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

          Top | #9
          Thankfully I don't care for the texture of 130-140-F burgers. 165-180-F is my cup of tea E. coli free.

          Comment


          • Hugh
            Hugh commented
            Editing a comment
            Jerod Broussard - is it childish of me that I take pleasure in the fact that there is a moderator on here that likes burgers even more cooked than me??

            On a more serious note, your my safety guide. How do you feel about the following safety strategy for grinding my own?

            At the front - boil the exterior of roast and fat.

            Keep things clean and cool.

            Only grind what cooking today.

            Grill to 140 and hold for 12.1 minutes in a preheated oven at greater than 140 at all times.

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Hugh Boiling the meat is more than fine, as long as it hasn't been needle injected for whatever reason. I also boil my grinder parts as well, after I give them a normal cleaning. Just an FYI- most if not all the burgers that caused sickness in the Jack in the Box outbreak might have been cooked to 140° for just a couple seconds. Had they taken those burgers to at least 155 degrees they say there's a very good chance no one would have gotten sick. Lethality is that lethal.

          • Hugh
            Hugh commented
            Editing a comment
            I'm hoping that with my new found control in the fat content from grinding, I can cook to higher temps and still get a little bit of juice in the burger. I would actually prefer a burger cooked north of 155. I wonder how much fat content I will need to achieve this goal?
        • JimLinebarger
          Club Member
          • Jun 2017
          • 618
          • Spokane Valley, Wa.
          • Grills/Smokers
            Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
            Weber Jumbo Joe
            Weber 22" Master-Touch Kettle
            Pit Barrel Cooker
            Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
            Traeger Timberline 850

            Thermometers
            Thermoworks Smoke
            Maverick ET-733
            Thermapen Mk4, Red

            Sous Vide
            Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
            Anova Precision Cooker Insulated Container
            Lipavi C15 container and lid
            Lipavi L15 Rack

            Accessories
            SNS
            BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
            BBQ Dragon
            BBQ Dragon Grill Table for 22" Weber Kettle
            Fire Butler (for Weber 22")
            Grill Grates for Jumbo Joe and Blaze grill
            Hovergrill

            About me
            Name: Jim
            Nick name: Bear
            Location: Spokane Valley, Wa.
            Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

            USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
            Former Computer Tech/Admin
            Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
            Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

          Top | #10
          Meathead has an article "Hamburger Secrets: How The Zen Master Prepares A Real Happy Meal Hamburger" where he talks about 4 methods to combat e-coli and have medium rare burgers. I used the boiling method.

          Comment


          • Hugh
            Hugh commented
            Editing a comment
            Thanks for the link JimLinebarger. Meathead references the same 12.1 minutes to pasteurize at 140 degrees as the article I mentioned. I suspect Meatheads was the original! The only twist is Meathead considers cranking back and holding the kettle temp where as my article suggests popping them into the kitchen oven and being held at over 140 degrees. I just thought the kitchen oven technique made this a viable option since it is so simple. I'm going to study the temp fluctuations in the oven.

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            See my post above. Looks like 12 minutes will definitely get E Coli but you need more time for listeria and salmonella if you want to be really safe.
        • CaptainMike
          Club Member
          • Nov 2015
          • 2099
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          Top | #11
          Came across this this morning, not a definitive article on the issue but it does illustrate the importance of the food supply chain and proper technique: https://www.foxnews.com/health/e-col...ef-sickens-177

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            If everyone handled it properly and cooked it properly, no one would get sick. The companies have tons of control measures, multiple hurdles galore, but too many people handle raw meat like it is sterile. The stuff I kill and clean myself I treat like kryptonite.

          • CaptainMike
            CaptainMike commented
            Editing a comment
            I couldn't agree more Jerod Broussard. The first thing that popped in my head was safe food handling and cooking would prevent E.coli and many other nasties.
        • Hugh
          Club Member
          • Jun 2017
          • 374
          • My setup:
            Gas Grill - Weber Genesis II 310
            GrillGrates (2 flipped over for searing)
            Anova Sous Vide
            22" Kettle with SnS and Drip/Griddle
            Thermapen Mk4
            iGrill2 with 4 probes

          Top | #12
          Turns out I have limited meat choices for grinding my own burger. My preference was for chuck with some beef fat on the side so I could find my own ratio. My butcher has neither chuck OR beef fat on hand. This also ruled out my second choice which was brisket flat with beef fat. She suggested a blend of brisket point and brisket flat. Made sense to me. Expecially since brisket is cheaper there than chuck. She eyeballed what looked like between a 60/40 and a 70/30 final blend based on a larger cut of point and a smaller cut of flat.

          I haven't seen mixing point and flat mentioned in what browsing I have done. Any red flags going off for you folks with this blend? And, how high of a fat ratio can you go to before it is un-appetizing?

          I'll take some pics before and after the cook in the next few days. If I don't get a juicy burger, I'm going to quit the club and become a vegetarian. Maybe A&W's Beyond Beef is a better option for me

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I blended trimmings from two briskets. I just got what amount of fat (white stuff) looked good. Eventually 3 pounds was mixed with 3.5 pounds of bacon ends. Yummy Meatloaf!

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Heck at Costco the brisket is cheaper per pound than chuck so grind away. Plus a whole brisket has plenty of fat available for the level you want.

          • CaptainMike
            CaptainMike commented
            Editing a comment
            I wouldn't go below 70/30 on the ratio.

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        Meat-Up in Memphis 2020

        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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        About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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