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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    #16
    OK, OK... My first meat Sous Vide cook didn't go exactly as planned.😡 But, as everything turned out I'm glad it didn't.😎

    I was undecided, uniformed about how to season the meat before putting it in the bag. So I gave it a very light dry brine of just salt, having read that our normal quantity of salt might be too much when cooking SV style. So... I was thinking how am I going to season this low far content meat to give it flavor? I was thinking if I use Memphis Dust or Big Bad Beef Rub it would just burn off when I seared it at the end over Warp 10 heat. I had finally decided since this was a test cook and I really wasn't sure what I was doing that I would take it out of the SV bath after 3 hours, check the internal temp, put it in the fridge while I lite the briquettes for the SnS and then sear it and just add some freshly ground pepper. The IT read 130° after 3 hours in the water bath. All is good I was thinking.🤔
    Ernest ... Told me to have my coals HOT HOT HOT for the sear on the 26" Weber Kettle & SnS so I lite a full chimney of briquettes and put them in the SnS and then hit them with my new BBQ Dragon I received this morning. I put the Tri-Tip on out of the fridge and there were flames rising up a foot above the grate. I'm thinking ok I've got this, what could possibly go wrong? I used my long handle meat hook to turn the meat every 30/60 seconds, as everyone had suggested. I even used the meat hook to sear the ends and edges... All is going exactly as planned.😆

    When I had the meat looking exactly the way I wanted it... I pulled it off off the grill and set it on a half sheet with an elevated cooling rack. At that point I thought to myself I better double check the IT with my Thermapen. I shove the probe into the center of the thickest part of the meat and it was only 119°.😡 I'm thinking oh my, where did I screw up?

    My screw up was elementary Watson... When taking the meat out of the SV bag I didn't push the probe to the center of the thickest part of the meat.😡

    I thought ok... What do I do now? I decided I have to bring the IT up to 132° somehow, counting on 3° of carryover cooking to get it to 135°. So.. My fires at Warp 10 heat and I've got to figure out how to bake this meat as slow as possible to 132°. I decided to close all the vents on the Weber and burb the heat out of it by occasionally open the lid a little.

    While I was adjusting the Weber I got to thinking... Now is the time to add some BBBR because I won't have direct Warp 10 heat that will burn it off.👌

    So while the Weber is cooling down some I put the BBBR on and put the meat back on, on the indirect side of the grate. I couldn't get the cooking temperature to below 300° but I thought I'll be ok with that temp... Get it to 132° no matter what.

    At the end of the cook... All turned out nicely.😆 So much so I'm thinking I'll SV it to 120°, then sear it to 125° and then add the rub and finish it off on the indirect side to 132°.🤔

    Results...

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Breadhead I think You read the IT temp just right BUT it cooled off way too fast in the refrigerator. It takes about 30 minutes for every inch to get the temp to the core. 3 hours is plenty for a tri tip.

    • Breadhead
      Breadhead commented
      Editing a comment
      Ernest ...

      You may be right but after the sear when I check the IT it was 119°. I put it on the indirect side and inserted my Maverick probe. It took about 15 minutes for the IT to reach 132° cooking at about 300°. Plus that gave me the chance to apply the BBBR.😋

      All ended well.👌

    • Breadhead
      Breadhead commented
      Editing a comment
      Huskee ...

      The Mid Sear approach... I like it.

      I'm so pleased with how this Tri-Tip came out and being able to add the rub after the sear I'm really thinking that this fumble recovery was a blessing in disguise.

      I think those steps will be my go to method when using Sous Vide for big clods of meat.👍
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5039
    • 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

    #17
    That looks amazing @Breadhead... hmmm where did I put that.........





















    HERE IT IS!








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    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Oh my, my, my... That's 2 gold metals I've received this month.😆

      Thank you Pit Boss

      Your rib cook deserves one too.👍

    • David Parrish
      David Parrish commented
      Editing a comment
      Couldn't help myself. Tri-tip is pretty marvelous when it's done right!
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    #18
    Sous Vide poached egg. 168° for 15 minutes seems to work best for me. I love my Anova circulator.👌

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Huskee ...

      I referenced my Modernist Cuisine books regarding your desire to have firm solid whites and runny yolks.

      They have a surprisingly extensive section on eggs. They have a 2 page spread of 14 different eggs SV'ed at 14 different temperatures and how each egg looks done that way.

      Those pictures show that the yolk firms up slower than the whites but not by much.

      So... Based on what I see and read in MC I really doubt you can achieve a solid white and a runny yolk.

      They show a solid white and soft gummy textured yolk but no runny yolks.

    • Breadhead
      Breadhead commented
      Editing a comment
      Huskee ...

      I'm just back from my daily trip to the dog park to exercise my dog.

      While I was there I got to thinking how Uncle Salvo's restaurant in Hermosa Beach does his eggs for his absolutely delicious Eggs Benedict.

      It dawn on me that his eggs are round and flat, nor spherical at all but they have a firm white and a runny yolk. That told me he was not poaching them he was frying them.

      In view of the fact they are perfectly round under the hollandaise sauce that tells me he is frying them on his flat top using a round 2 1/2" pastry ring to break the egg into. He's cooking the surface of the egg at medium high heat so the surface cooks much faster than the interior. He will use a very thin fish spatula to flip both the egg and the ring and then remove the ring while the other side of the egg white firms up.👌

      If you have an electric skillet that would be an easy cook.😎
      Last edited by Breadhead; January 27th, 2016, 08:00 PM.

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      What can I say....beautiful & looks delicious pretty much sums it up! I like the plate too.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    #19
    Huskee ...

    Poached eggs... If you don't have a SV circulator or an electric skillet to fry them... Try this.😎

    https://m.youtube.com/watch?v=66btvAWmp7g

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14551
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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

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

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

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

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

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

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

      #20
      Thanks for all your help Breadhead! Reading about all this egg business has gotten me hungry, this is my last day on a day schedule for a while so it's actually morning to me right now. Guess what I'm going to go cook???

      Comment


      • Jon Solberg
        Jon Solberg commented
        Editing a comment
        Since the bottles open poach them in some red wine. Which BTW goes well on top of a nice steak or burger.
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      #21
      This mornings breakfast... Sous Vide poached eggs. Hollandaise sauce made on the stove top. Canadian bacon bought at the store.👌

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Niiiiiice!
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      #22
      Sous Vide chicken wings. Straight out of the freezer in vacuum packed bags into the 170° preheated bath tub for 4 hours.

      Then I fired up the 26" Weber Kettle & SnS with a full charcoal starter of briquettes and added 3 chunks of Apple wood. My cooking temp was at 375° and I closed the lid, trying to crisp up the skin. I let them bake for about 15/20 minutes and then moved them over to the direct side of the SnS for about 60 to 90 seconds to put a little color on them.

      I tossed them in butter, fresh minced garlic and Frank's red hot sauces.

      All turned out well...

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        Sounds like you followed my recipe! NICE!

      • Breadhead
        Breadhead commented
        Editing a comment
        Busted by the Pit Boss ....🙈

        Did you freeze your wings too?

        SV, bake on the kettle to firm the skin, direct heat on the SnS to crisp it further... Just made perfect sense to me.😆
    • Spinaker
      Moderator
      • Nov 2014
      • 10390
      • 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

      #23
      Do any stores carry these? I was looking to buy one for a family member. I went to a few different places and couldn't find any that carried these.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Spinaker ... I'm not sure if they have a retail dealer network or not. I bought mine on Amazon and they delivered it in 2 days without charging me any freight because I'm a Prime member.

        I think Amazon might be your best bet.

      • Spinaker
        Spinaker commented
        Editing a comment
        Gotcha, Thank You for the heads up. Breadhead

      • DWCowles
        DWCowles commented
        Editing a comment
        Can't beat the "Prime" deal at Amazon
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5039
      • 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

      #24
      My SV chuckroast turned out really well. I smoked it until it hit 160 F and had decent bark then put it in the SV at 158 F for two days. VERY tender and tasted great.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Pit Boss ...

        That's interesting... Smoking first.

        How did that effect your bark?

        I did a tri tip SV and then finished it on the grill. It never entered my mind to smoke it first.😎

      • David Parrish
        David Parrish commented
        Editing a comment
        Killed the bark but I probably have a better smoke ring. It's a little more pot roasty than chuckies I cook just on the grill but is a little bit more tender. I probably prefer the result from just grilling, but not by much.

        I've done SV steaks three times now and yet to really be happy with the result.

      • Breadhead
        Breadhead commented
        Editing a comment
        Pit Boss ...

        I was really happy with my mid seared Tri-Tip. I SV'ed it to about 119° and then seared on the direct heat over the SnS and then stuck a probe in it and moved it to the indirect side with a cooking temp of about 300° until the IT was up to 135°. It had a great crust and it was a perfect medium rare.

        I'm going to use that method for now on with Tri-Tips.👍
    • Ernest
      Founding Member
      • Jul 2014
      • 3137
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #25
      Pit Boss smoke it after and not before SV

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #26
        An Artichoke done in the hot tub...👌

        I was strolling through the grocery store yesterday and saw a nice big artichoke and immediately thought... Sous Vide.

        I cut it in half and put it in a bag. I added some lemon juice, lemon zest and a clove of garlic pressed and vacuum sealed it.

        I preheated the hot tub to 185° and in it went. I let stay in the hot tub for 90 minutes.

        All came out nicely...

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #27
          I was in Costco the other day and they had choice grade New York steaks cut into 1 1/2" strips. Packaged about 8 strips per package. I thought those cuts of meat would be handy for a dinner when it's just me. When I got home I seasoned them with salt & pepper and then vacuum packed them, 2 strips per pouch, thinking that's a perfect amount for a light dinner for just me. That's to small of a dinner to fire up the Kettle & SnS so I cooked them Sous Vide and seared them in my cast iron skillet. Then for a vegetable I had a 1 pound bag of baby carrots so I put them in a sous vide bag and added 2 tablespoons of butter and a tablespoon of sugar and some salt and pepper. I put the meat into the hot tub, right out of the freezer. I had preheated the water to 135° and let it cook for 2 hours. Then I turned the heat of the water up to 185° for the carrots and cooked them for one hour. I glazed the carrots in a hot skillet and then seared the steak strips. All came out nicely.👍
          Last edited by Breadhead; February 4th, 2016, 09:31 PM.

          Comment

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          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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          Spotlight

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          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

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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!

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          If you have a Weber Kettle, you need the Slow 'N' Sear

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          Bring The Heat With Broil King Signet's Dual Tube Burners

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          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.

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          The Good-One Is A Superb Grill And A Superb Smoker All In One

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          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.

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          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.

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          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!

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          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

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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.

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          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.

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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.

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          GrillGrates Take Gas Grills To The Infrared Zone

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          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.

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          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.

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          Professional Steakhouse Knife Set

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          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.

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          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

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          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