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Meat-Up in Memphis 2021

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But...WHY for a home cook?

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  • surfdog
    Club Member
    • Mar 2016
    • 879
    • Sunny SoCal
    • Cooking gadgets
      Weber Summit Charcoal Grill Center
      Weber Summit Platinum D6
      Blue Rhino Razor
      Dyna-Glo XL Premium Dual Chamber
      Camp Chef Somerset IV along with their Artisan Pizza Oven 90
      Anova WiFi

      Thermometers
      Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

      Other useful bits...
      KitchenAid 7-qt Pro Line stand mixer
      A Black & Decker food processor that I can't seem to murder
      A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
      Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
      All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
      Weber GBS griddle, pizza stone, and wok
      Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

    But...WHY for a home cook?

    I understand sous vide...I really do...and have used it more than once...
    And in a commercial/catering setting it can truly be a godsend.
    Need to get those 300-odd steaks grilled on less grill space than would be available to normally pull that off under absurd time restraints? Yep...I get it. Been there, done that. And sous vide can save the day!

    ​But I guess I'm not grasping the reason why a home cook would par-cook meats in this instance...and then smoke it anyway... I guess, if it was ONLY going to be grilled for "colour" & final texture...it MIGHT make some sense.
    Perhaps.
    But not really. :-/

    Sous vide steak? I don't get it. Steaks don't take hours. And most decent grills can handle a few steaks.
    Sous vide eggs? Really?! How many eggs are you prepping? O_o

    For larger cuts (brisket et al) just put it on the smoker and let it go...either way we're looking at hours. HOURS!

    Colour me a fairly confused chef.
    So yeah... WHY would a home cook turn to sous vide?
    Perhaps I'm missing something. Enlighten me.
  • HouseHomey
    Club Member
    • May 2016
    • 4795
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      Too cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 7 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    Maybe they can't hold a temp on their equipment? Maybe it's too much to hold a low temp given the quality of the outdoor gear? It's a fad for home cooks? Maybe after the long hours it's cooks better then they do? Sorry Chef, that's all I got. I cook my chicken in cast iron or outside.

    Comment

    • Paul Morrison
      Charter Member
      • Apr 2015
      • 35

      #3
      surfdog - I fully understand what you are saying, but I will admit that I'm a convert for certain meats. I can cook the best short ribs using Sous Vide. Every time I cook them on my smokers or grills, the end up drier than I would prefer. With Sous Vide, I can get the perfect consistency and have everyone drooling over the flavor and texture.

      I've also found that I can cook an incredible Tri-Tip using a combination of Sous Vide and my grill. Admittedly, I prefer to cook a tri tip the whole time on the grill, but the sous vide helps me nail the temp and tenderness every time.

      As a home cook, sous vide helps provide consistency. My heart is still with spending the time outside on the grill.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9421
        • 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

        #4
        For me it is texture. No matter how low and slow I do Tri-tip and slice across the grain, can't stand the texture. Sous vide takes care of that...EASY.

        Chicken for salads. Your not getting that texture anywhere else.

        Sirloin Tip Roast. Same as Tri-tip I sous vide all of it.

        Pre-tenderizing pastrami before the smoke works well. Some of the finished product vacuum sealed waiting to be reheated in the sous vide.

        I have a pit that has been holding steady at 244-246 for 2 hours, has not come off of 244 for the last hour. Another holding steady at 223-225 for 1 hour. Only one has a temp controller that is electric, so temp maintenance has never been a real problem for me leading up to the sous vide.

        Where I don't like sous vide.

        On a ribeye, to me, if I can't indirect or direct it on the grill, I won't bother. I don't get to buy Prime, but some really good Choice make their way in the house occasionally.

        Next up, tough catfish filet. I don't have time to cook in a white gravy like my dad, and I'd rather sear quick on the grill in my new fish basket.

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 4795
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            Too cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 7 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #5
          Wow, my mind just ran. I have 7.5 lbs pastrami in the fridge/brine. Never thought of that. I'm in SoCal so I never considered tri tip any other way. Hmmm....

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 14546
            • 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.

            #6
            I don't know what I am missing.

            Comment


            • boftx
              boftx commented
              Editing a comment
              What do you consider way too expensive? We have them here all the time at about $6 per pound for choice. I can get prime for a bit more at the butcher shop. I was checking prices today and boneless short ribs were more expensive than tri tip.

            • Huskee
              Huskee commented
              Editing a comment
              boftx see the above comment^.

            • boftx
              boftx commented
              Editing a comment
              OMG!!! Move to Vegas!
          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9421
            • 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

            #7
            And FYI* I tried sous vide before I received a circulator as a gift and I don't have the disposable income to partake in fads.

            Comment


            • Darchie03
              Darchie03 commented
              Editing a comment
              I'm on SS so I have the same problem with disposable funds, it's taken me all most 2 years on my COS & the mods.
              Dave
          • dpsphotos
            Former Member
            • Mar 2015
            • 63
            • Carlsbad, CA

            #8
            Jerod Broussard said it, texture. I've enjoyed playing with different textures and doneness on multiple cuts of meats.

            The other thing for me is convenience. It has replaced using a slow cooker many of times and provided the Fam with better meals. Throw a tri-tip or large flank steak in it and walk away. Come back and all you have to do is sear. If your day gets away from you for a while, an extra hour or two on the tri-tip is nothing. Still just come home and sear. Can't do that on any outside gear I know of.

            Comment

            • boftx
              Founding Member
              • Jul 2014
              • 919
              • Las Vegas, NV
              • CharGriller Pro COS
                Oklahoma Joe COS
                Maverick 732 thermometer
                Red Thermapen
                Favorite beer: Scotch

                I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

              #9
              I can not naysay that SV can produce good results, I am sure that I have had many a steak at various dinners that have been prepared that way and will have many more. But I am not prepared to say that cooking with water is the same as cooking with smoke, nor will I say that it tastes the same.

              Meat was meant to be kissed by fire, bathed in smoke. Let the English boil their beef. At least they can always use the (copious amounts of) leftovers for shoe leather.

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #10
                Sous Vide eggs... Poaching an egg for most home cooks is not an easy task. Poaching a dozen eggs for a family breakfast of eggs Benedict would be completely overwhelming for a home cook.

                Sous vide style you drop in a dozen eggs, shell on, at 167° for 15 minutes and you have PERFECT poached eggs. Prepare your English muffin, crack the egg open and out drops a fantastic poached egg.👍
                Attached Files
                Last edited by Breadhead; May 20th, 2016, 10:58 PM.

                Comment


                • Fine Swine
                  Fine Swine commented
                  Editing a comment
                  That looks incredible!😋

                • surfdog
                  surfdog commented
                  Editing a comment
                  Looks great, but as a chef I would say those are coddled eggs and not poached. ;-)

                  I do see your point, and poaching eggs is a bit of an art...and witchcraft. LOL And, cooking for a crowd is where I think it makes great sense...as I said in the first post and it can be a game changer with groups.
              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #11
                If you're having a party and you're going to serve a large hunk of meat like a beef tenderloin. Sous vide it to 130° for 4 or 5 hours or overnight.

                Then after your guests arrive and you've greeted them, served cocktails, you let them watch their dinner being seared. You spend more time entertaining your guests and you're not trapped to the grill for an hour.

                I did this chateaubriand sous vide style...
                Attached Files
                Last edited by Breadhead; May 20th, 2016, 11:12 PM.

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Thank you fzxdoc ...

                  The Bernaise sauce gave it an added boost in flavortown too.😋

                • gcdmd
                  gcdmd commented
                  Editing a comment
                  Was that for two, Breadhead ? ;-)

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  No... That was my plate but there were 4 people dining.😋
              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #12
                Bottom line... Tri-Tip is just much better and more tender when done Sous Vide style. You can sear it in less than 10 minutes.😎

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Thank you ecowper ... Not bashing a fellow Pit members chosen method is what has made the Pit inhabital for ALL. I wish everyone in the Pit would follow your lead.👌

                • ecowper
                  ecowper commented
                  Editing a comment
                  Unless you boil the ribs. If you do that, all bets are off. :-)

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Boiling Ribs 30 days after joining the Pit is grounds for non-renewal of your membership.😆
              • fzxdoc
                Founding Member
                • Jul 2014
                • 4740
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #13
                Originally posted by boftx View Post
                I can not naysay that SV can produce good results, I am sure that I have had many a steak at various dinners that have been prepared that way and will have many more. But I am not prepared to say that cooking with water is the same as cooking with smoke, nor will I say that it tastes the same.

                Meat was meant to be kissed by fire, bathed in smoke. Let the English boil their beef. At least they can always use the (copious amounts of) leftovers for shoe leather.
                This is exactly my question. If a potentially delectable cut of meat is pre-cooked SV style and then only seared on the grill, where is the smoke flavor?

                For example, I just did a chateaubriand a few weeks ago and could definitely taste a nice light smoke flavor after its 1hr 45 minute trip to the PBC followed by a sear. The tenderloin does not have a lot of flavor so I smoked a few sacrificial sausages, poked in a few places so that their dripping fat and juices helped take the tenderloin all the way to flavortown.

                I can't see how I would accomplish that flavor profile with the Sous Vide/Sear method.

                Ditto with a tri-tip. Its sojourn in the PBC adds a bit more flavor to an already flavor-packed cut. Never had a problem with toughness or a dried out cut. Maybe I've just been lucky.

                Kathryn

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Flavortown is in the seasoning you add to the Sous Vide bag you pack the meat in. Plus the rub you apply before the searing process. Morton's a famous high end Steakhouse that serves some of the best tasting steak in the country... Cooks on a gas grill, no charcoal.

                • Danjohnston949
                  Danjohnston949 commented
                  Editing a comment
                  Thanks Kathryn, I'll ask The Boss, I just didn't want to bother him whe He is Attempting to Civilize
                  Saskatoon! BTW a 100 Yrs Ago when I was 23-30 I traveled The SE extensively as a District Mgr selling Forestry Products! NC particularly the Western side is Absolutely Georgeous! Dan

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Dan the Man... I spent about 10 days in HighPoint, NC every April and October for about 35 years. Yes NC is a beautiful State.👍
              • Paul Morrison
                Charter Member
                • Apr 2015
                • 35

                #14
                Originally posted by fzxdoc View Post
                This is exactly my question. If a potentially delectable cut of meat is pre-cooked SV style and then only seared on the grill, where is the smoke flavor?
                ​I can say that I'm still able to get enough char and wood smoke on the tri tip to capture the flavor everyone loves. The best part is the texture and the fact the whole cut is perfect medium rare.

                Too bad we all can't gather and do a blind taste test. I really believe the results would surprise many people. Believe me, I get the apprehension. I felt the same way at first.

                Comment


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Thanks, Paul Morrison , for that insight. I'm still planning on borrowing a friend's Anova for a weekend to play with it. Maybe then the lightbulb will really go on for me.

                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  Kathryn ( fzxdoc ) - when you're experimenting with the Anova, ChefSteps advises to avoid salt (can cause mushiness) and EVOO (can impart a metallic taste) during long sous vide cooks. For short ones, I've had no problem with either.

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Thanks for the tips, Mbmorgan . Duely noted.
              • badf00d
                Club Member
                • Mar 2016
                • 227

                • Cookers
                  • Karubecue C-60 [aka KBQ]
                  • Weber 22" Performer Kettle [Red gen1 with stainless steel]
                  • Slow 'N Sear
                  • Lodge Sportsman's Grill
                  • Weber Genesis Silver-B [old gasser]

                  Sous Vide
                  • ChefSteps Joule

                  Other Tools
                  • VacMaster PRO380 vacuum sealer
                  • VacMaster VP215 vacuum chamber
                  • Thermapen Mk4
                  • ThermoWorks Smoke
                  • ThermaQ with smoke house and high temp air probes
                  • IR gun
                  • BBQ Dragon

                #15
                Sous vide has its benefits, in addition to those described above, and they all apply to the home cook. Other methods share some of these, but not all at once. It's not a replacement for all methods of cooking. It's a tool that makes some of your cooking better, as needed. And no, I wouldn't think of using it exclusively instead of my grill or KBQ. It just makes it easier to get the results I want, both with steaks and with long cook cuts.
                • Predictable: Using the same temperatures and times on the same cut of meat will yield the same results, whether you're cooking for one person or twenty
                • Precise: temperatures are generally held within 0.1 or 0.2 degrees
                • Safe: because of the precision, it is very easy to know you've pasteurized foods, even at extremely low temperatures
                • Flexible: if you need an extra hour or two before you can eat, just leave it in the bath and the results will still be the same
                • No involvement: You don't really need to do anything while it cooks - relax, run errands, prep/cook something else
                • Easy setup: add water to bath, preheat bath, drop bag in bath
                • Easy cleanup: recycle bag, dump water bath
                • Efficient: extremely low operational electricity cost, compared to cost of charcoal, wood, gas, electric oven
                • Unaffected by weather: doesn't matter if it's blazing hot or freezing outside, you're not out in it
                • Doesn't take experience to get it right every time

                Not so great:
                • It's terrible for crunchy/crispy textures, browning, and smoky flavor. So if you're talking about meat, you'll want to also incorporate another method, but for a much shorter time than usual.
                • No aroma to get you hungry.
                • You can't overcook (by temperature) meat with sous vide, but you can over-tenderize. If you cook meat too long (this takes many, many hours), instead of turning into a brick, it goes mushy. Although with a grill or oven you can both oveheat and turn it into a brick.

                Other random thoughts:
                • No need to wonder if food is overdone or underdone - no need to cut it open to check - no compromising.
                • You can space out the cook process for easier prep and time management, even over a couple of days - seal one day and refrigerate or freeze, days/weeks later you can sous vide cook in the bag. Ice, then refrigerate for a couple of days, then pull back out and reheat briefly in the bath again. Finish it in a pan or on the grill when ready to eat. Crazy convenient.
                • Easy to safely pasteurize pre-ground burgers or pre-tenderized cuts (a la Costco and their love for Jaccard) to rare or medium-rare, and then put a crust on them with some heat.
                • Great way to reheat leftovers without losing any moisture or changing the flavor. Seal them, then reheat in the bath.
                • You can pasteurize raw eggs in the shell and still use them like raw eggs.
                • It's easy to seal and cook per-person portions, and then just cook what you need.
                • Not related to meat, but eggs, custards (creme brulee and ice cream), and yogurt all turn out perfect every time with sous vide - regardless of how big of a batch you're making.

                Comment


                • fuzzydaddy
                  fuzzydaddy commented
                  Editing a comment
                  Excellent information. Thank you.

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  @badfOOd ... Well said?👍

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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 $299 delivered to your door!

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


              The Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


              Compact Powerful Sear Machine For Your Next Tailgater

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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


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

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

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              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


              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