Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

But...WHY for a home cook?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Histrix
    Club Member
    • May 2016
    • 446
    • 757

    #16
    Sous vide is not a fad. As lower priced immersion circulators have become available in the last couple of years more and more people are trying and liking many of the advantages offered by the sous vide method.

    Sous vide isn't perfect for everything but it does make it very easy to achieve an intended result again, and again, and again without having to constantly monitor/babysit the food. Just plop it into the hot tub at the temp you want and then go play golf.

    Badf00d has provided an excellent take on sous vide but here's another resource folks that have not yet made the dive into sous vide may want to read: http://www.seriouseats.com/2016/01/f...l-recipes.html

    Comment


    • MBMorgan
      MBMorgan commented
      Editing a comment
      That SeriousEats.com link is awesome ... a must-read! Thanks for sharing ...
  • Yno
    Yno
    Former Member
    • May 2015
    • 406
    • Do you know the way to San Jose?

    #17
    I like my Sous Vide for many things. Chicken breasts for salads and other uses, scallops, veggies, eggs, etc. But I have no desire to Sous Vide my meats. I am sure that they turn out well and people enjoy them, but I am perfectly satisfied with the results I get from my smokers, and I really enjoy the whole process. Different strokes for different folks, right? Cook the way you like!

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Bingo... Different strokes for different folks! We're all a little different and the Pit is a melting pot of ideas.😎👍

    • ecowper
      ecowper commented
      Editing a comment
      I think the process is the thing for me. I love the process of turning cheap, tough, unusable cuts of meat into something that people rave over. SV has yet to capture my imagination that way.
  • 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.

    #18
    Some excellent posts here, great education. Thanks everyone.

    Comment

    • 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

      #19
      Some great stuff in here...and a few extra resources. Thank you.
      ​Still not fully convinced LOL but as they're nowhere near what the commercial ones used to cost it would be easy to spring for one and try it out. Maybe. ;-)

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 4794
        • 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.

        #20
        Wonderful conversation. I'm curious on the chicken comment. My cast iron chicken on the stove takes about 20-25 minutes and is delicious. I love chicken and may buy one just to check the chicken out. Gee..... Thanks jerod! Tri tip?? I love it. Here in SoCal cal it's everywhere. I buy it about $2.50 to $3.00 and pound sold in large vac seal bag at about 15-20lbs. It's so good with rubs and smoke. Can't imagine a SV tri tip. SO CURIOUS. Anyone have a pic of the SV chicken or tri tip?
        Last edited by HouseHomey; May 22nd, 2016, 11:31 AM.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          I'm from Central California originally. Tri-tip is like our national meat. And I think in Santa Maria they would run you out of town on a rail for sous-vide and a tri-tip :-)
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #21
        HouseHomey ...

        This is a 3 pound Tri-Tip. I put it in the SV hot tub for 23 hours at 131°. I took it out of the cryovac package and blotted it dry with a paper towel, brushed on some beef love and put some Memphis Dust rub on it. Then I seared it on a grill to bring to 135°. All turned out nicely.
        Attached Files

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 4794
          • 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.

          #22
          Man o man!! I'm starving now. Did that firm up the texture? Not tough or fry firm but a density reference? That looks amazing. We have lots of tri tip around here. I think it's a west coast thing. Thank you for the pic.

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            #23
            HouseHomey ...

            I could have seared after 3 or 4 hours in the hot tub but the extra time tenderizes it a little more. Yes... Every store that sells meat in California has a selection of Tri-Tip. I'm amazed that it not available everywhere. However there are only 2 on each cow so that might be the reason for limited distribution.

            Comment

            • HouseHomey
              Club Member
              • May 2016
              • 4794
              • 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.

              #24
              Wow, now that I look at it on my iPad and not my tiny iphone that's a funny looking tri tip. I went to take pics of mine from the freezer but I have two, in one bag together, so there's no triangular definition.i was going to send pic like you are in some far away land but your in Hermosa. Duh! I'm in Huntington Beach. I'm dense sometimes. I found that it cooks more like a steak. W love it. I buy mine at Smart and Final in a vac seal. My brisket too. Which SV do you have. I'm seriously thinking about it. I need the slow and sear first.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                I have the Anova with Bluetooth. I rarely use the Bluetooth feature though. It really is set it and forget it.👍
            • CandySueQ
              KCBS President, and Moderator
              • Jul 2014
              • 1536
              • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

              #25
              I cook a lot of competition barbeque. Slice, pull and vacuum seal in desired serving size, sous vide is excellent for rewarming. Pork and brisket comes out just as tasty as it went in. It's far superior to just dropping the vacuum bag in a pot of boiling water. I've played with cooking other foods SV. I think it's a neat tool, but it won't replace my stove top or grill.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                Candy... I won't replace my stove or grill either. However, I like using to SV to shorten some smoking time. SV a pork butt to 175° and then put it in the smoker to bark it up and finish it off to 203°. Or SV a beef tenderloin to 125/130° and then sear it on your grill to put a nice crust on it.

              • CandySueQ
                CandySueQ commented
                Editing a comment
                My opinion -- sometimes shortcuts are just that. Short cuts to less than optimum results. I've done beef tenderloin SV and didn't like the results. Again, my opinion only. There's a place for SV, just not for my steak!
            • IPADave
              Charter Member
              • Jun 2015
              • 19
              • Massachusetts

              #26
              Originally posted by badf00d View Post
              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.
              This is a great post! I've been home sous vide cooking for 3 years and it sums up my experiences perfectly.

              I'll add these thoughts. I can reverse sear a steak on my Weber kettle with good results the majority of the time. However, I can sous vide a 2 inch thick strip steak to precisely 131 degrees then sear it on a nuclear hot fire or cast iron pan and get a perfect crust and edge to edge medium rare every time. No stress, no fear of over cooking a nice piece of meat.

              One of the single best things you can sous vise is carrots. I typically cut them 1 inch pieces and use a little butter and ginger or dill. They have a stronger carrot flavor than raw carrots.

              I view sous vide cooking as another tool to achieve the great results that we all want. I hope people keep an open mind.

              -Dave

              Comment


              • EdF
                EdF commented
                Editing a comment
                Yeah, that's something no one has mentioned, I think: sous vide concentrates the flavors.

              • Breadhead
                Breadhead commented
                Editing a comment
                +1^... 👍
            • Jon Solberg
              Former Member
              • Jul 2014
              • 4872

              #27
              Great stuff.

              Comment

              • 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

                #28
                It's all about convenience.
                I don't have to hover over my steak to make sure it doesn't get past 131 degrees. And the steak waits for me. If I'm not ready to eat at that particular time, guess what? No pressure, let it swim until I'm ready.


                Second, texture and complete control of temperature. My best fried chicken was actually cooked Sous Vide first. No worrying about whether the chicken is going to murder someone.

                Then again, some folks out there just can't grasp the idea of feeding a smoker for 14 hours for a brisket, some things are just not for everybody.

                Comment

                • PaddyMcTexan
                  Charter Member
                  • Dec 2014
                  • 13
                  • Cypress Texas

                  #29
                  I like to cook traditional ----- Smoked low and slow in my Klose on the coals hot as hell in my Kamado Joe or Tandori Oven, buried in the ground with banana leaves or baked on my memphis pellet grill, Deep Fried in my outdoor Turkey fryer in a cast iron Dutch Oven over an open fire or Sous Vide with my Dorkfood / Anova setup. Which is really traditional????? Guess that depends on where you are from and what you like. I don't always use the same method it depends on the dinner I choose to cook and who I am cooking for. So WHY NOT SOUS VIDE AT HOME its something different to try to broaden your cooking knowledge and skills as a home cook and its affordable now.

                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Yup!!!

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Try making Eggs Benedict for a dozen friends and family without a SV circulator...😆😆😆
                • Atalanta
                  Club Member
                  • Jul 2016
                  • 430
                  • Barnsley's Ford
                  • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
                    Smoker: None yet, part of why I joined
                    Thermometer: 10+ yr old Taylor digital thermometer with remote
                    Sous Vide: Anovo Imersion Circulator (1st gen)
                    Coffee Roaster: Hot Top Coffee Roaster
                    Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

                  #30
                  Like has been said, it's a tool. I can't cook pork without it turning to leather. We have made so many pork chops with this thing, it's amazing! A quick run in a hot cast iron pan and it's food! We've done fillets in it - grind peppercorns and coat the meat with the peppercorns. Put into bags and cook as usual in SV. Remove when ready, sear in pan, then BF will make a cognac sauce to deglaze the pan and pour it over the fillets.

                  We have also gotten to be fans of corn on the cob SV. Corn and butter into bag, 182F water for 35 min. Sure beats boiling a big pot of water.

                  It's fun playing with it, I haven't done yogurt yet, but it's got to be easier than what I'm doing now (no yogurt maker, we try to keep "one trick ponies" out of the kitchen a la Alton Brown). I also want to try it for Hollandaise, has to be an improvement over the Knorr I've been using.

                  But I would never put liquid smoke in a bag, that to me is gross (not a liquid smoke fan). If I want smoke, then it should be smoked - why I signed up here so I can learn to do it right! And we don't do fish in it, haven't heard good things.


                  Oh and we have an ANOVA I guess it would be a model 1 - no bluetooth and no wifi. Got it on eBay. Looking to get a second one just like it (so if anyone is looking for a good home for theirs, PM me!).

                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Grew up on bean and rice and I still can't cook either of them very well. I hear you in the pork thing.

                Announcement

                Collapse

                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Working...
                X
                Meat-Up in Memphis

                T-Shirts & More T-Shirts & More
                Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                Cool Embroidered Shirt Cool Embroidered Shirt
                This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                Click here for more info.

                Support ARC

                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, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                https://tinyurl.com/amazingribs

                BBQ Stars

                Spotlight

                These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                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

                https://tinyurl.com/amazingribs

                 


                Placeholder

                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

                Placeholder

                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


                Placeholder

                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