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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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

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


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

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

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

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

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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

Click here to read our detailed review of the PK 360

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


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Sous Vide? What's the big deal?

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  • SlushDeezey
    Former Member
    • Apr 2016
    • 194
    • Texas

    Top | #1

    Sous Vide? What's the big deal?

    I've been curious for quite sometime about why sous vide things seem to be so popular here. It's not a technique that one would expect to see touted on a BBQ site so what's the connection? Seems too close akin to boiling to me so I don't personally see me ever doing it (that and the equipment is expensive) but what's the draw?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9452
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Top | #2
    For me it's the ability to choose medium-rare on normally not so tender roasts, or roasts that I didn't care for the texture simply going medium-rare on the grill or smoker, such as sirloin tip roast and tri-tip. Does great for the finishing touches on pastrami without having to steam. Gives me the absolute best tenderness on baby carrots. The Creme Brule is out of this world. Sous-vide chicken breasts do great for pulled chicken salads.

    I didn't purchase mine it was a Christmas gift.

    Comment


    • Willy
      Willy commented
      Editing a comment
      Ahhh! Creme brulee!
  • mhkesler84
    Charter Member
    • Jun 2015
    • 87
    • Raleigh, NC

    Top | #3
    For me the convenience of a Sou Vide, can't be beat. And the adventure of mixing BBQ/Grilling with Sou Vide constantly has my mind wandering thru new ideas.

    Comment

    • tbob4
      Charter Member
      • Nov 2014
      • 1905
      • Chico, CA
      • BBQ's
        _____________________
        California Custom Smokers Intensive Cooking Unit
        California Custom Smokers Meat Locker
        Santa Maria Grill
        Vision Grill

        Beer
        _______________________
        Sierra Nevada IPA

        Wood
        _______________________
        Almond
        Oak
        Madrone
        Cherry
        Peach
        Apple

      Top | #4
      I bought mine with one intent - to be able to make steaks rare for my son and daughter while also being able to make mine medium rare and my wife's medium-medium well. It has worked like a charm. I can set the steaks low and just touch them to the grill for my son and daughter and know that the meat is safely cooked. I still like the taste of a nicely grilled steak from beginning to end better but my kids prefer Sous Vide because I no longer over-cook their steaks. I have also found that there is nothing better for reheating BBQ. If you told me I could never again use the device for simple cooking but could for reheating, I would still be happy. I will say that it took me a long time to admit that I used the thing for steaks on the site because I thought I would be blasted for it. I found the opposite. As for boiling, although the comparison would seem appropriate because water is the vessel in both, it's not boiling at all. It's a highly controlled cooking medium because the food is in a container. I have never done ribs Sous Vide. However, I wrap my ribs in the BBQ after 3 hours. That creates a very humid environment that tenderizes the ribs and makes them pull back from the bone. Interestingly, that has a "boiling" effect. I unwrap the ribs to firm them up and dry them out to bring them back to the "BBQ" state. I certainly understand why some folks would be philosophically against its use. Heck, I've read where some folks think a water pan is bad and I use them with regularity in my units - I have one that was specially made to be a water pan smoker. The nice thing here is the wide array of vessels, styles and opinions. Where else are you going to find a BBQ site where people actually debate the sourness of bread while also talking about a 24 hour brisket?

      Comment


      • Craigar
        Craigar commented
        Editing a comment
        ribeyeguy that is what grabbed my attention too.

      • Atalanta
        Atalanta commented
        Editing a comment
        Heh, that's what BF is planning. For a dinner party, pre-cook the steaks to the right temperature per person, then re-heat (all can go into same bath then) and sear. We like ours rare and others like them all over the range..

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Just ordered my 1st Sous Vide circulator and am catching up on posts. I can't pass this one by, tbob4 - kids who prefer rare steak? Bravo, sir. You raised them youngins' RIGHT!!!!
    • Willy
      Charter Member
      • Apr 2015
      • 1806
      • High Desert of the Great Southwest

      Top | #5
      Ditto for what everyone above said. SV is really convenient and really precise. I've never had a better steak than one done SV and then slapped on screaming hot GrillGrates for 30-45 seconds per side. It's easily the best way I've found to cook chicken breasts that are actually juicy. As tbob4 said, it's unbeatable for reheating Q. It's great for making perfect hard boiled eggs. I use mine to make home made yogurt as well. I wouldn't be without one. The Anova can be found on sale for $99 at times.

      Also realize that you aren't "boiling" the food at all--the food and water never touch.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 2889
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        Top | #6
        Originally posted by SlushDeezey View Post
        I've been curious for quite sometime about why sous vide things seem to be so popular here. It's not a technique that one would expect to see touted on a BBQ site so what's the connection?
        It's about making the food the best it can be. I like to break it down to this: The food doesn't know how you cooked it: it either tastes good or it doesn't. So if you can get the benefits of both bbq and under vacuum cooking, then you will get a superior result.

        Originally posted by SlushDeezey View Post
        Seems too close akin to boiling to me so I don't personally see me ever doing it (that and the equipment is expensive) but what's the draw?
        The only similarity is both use water. Boiling is 212*, sous vide is (for example) 125* for a steak. When you boil you lose all the juices to the water, when you sous vide all the juices are vacuum sealed inside the bag. As for expense, wait until the Anova is on sale for $99 at Amazon. That's about the same as two tanks of gas right now.

        All that being said, I don't use it all that often, because I'm set in my ways. But I'm starting to come around on steaks. A good sous vide'd steak, seared on the grill or in cast iron afterwards, is pretty freakin' amazing.

        Comment

        • customtrim
          Former Member
          • Dec 2016
          • 1208
          • stow ohio

          Top | #7
          I don't own either but gave it serious thought about getting one simply for if I have a big cook let's say 20 steaks they all could be done to different doneness with the exception of the short search meaning no one is really waiting for their meal. Everyone is a happy camper

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1837
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Top | #8
            It's about the simple repeatability, the ability to make difficult things easy (hollandaise, for instance), the convenience with planning, and the ability to create things that cannot be made any other way (72 h short ribs being a prime example). It's also a low and slow technique, so it fits very nicely with smoking and BBQ.

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 10246
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              Top | #9
              I used my for steaks ONLY! I will stick with traditional BBQ...FIRED and SMOKE!

              Comment

              • Craigar
                Founding Member
                • Jul 2014
                • 1005
                • Papillion, NE
                • * - Weber 26.75" OTG
                  * - Weber 22.5" Premium cloaked in Crimson
                  * - Slow 'N Sear
                  * - Smoke E-Z - 26.75" (The Grain Silo)
                  * - Lodge Sportsman Grill
                  * - Weber Rapid Fire Chimney Starter
                  * - Thermoworks ThermoPop
                  * - Thermoworks Dot
                  * - iGrill2 - 4 probes
                  * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                  * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                  * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                  * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                  * - Current butchers: Just Good Meats & Fareway Foods

                Top | #10
                Okay, so now I am becoming more intrigued. How does one figure out how long to let a chunk of meat sit in the hot tub? Depending on the cut I have seen mentions of an hour to 24 hours? How do you figure out what is going to work with the particular cut you are wanting to sous vide?

                Comment


                • Skip
                  Skip commented
                  Editing a comment
                  I just got my Anova before Christmas but am learning slowly. This AR site has a lot to offer, just ask for advice. For instance a Tri Tip SV'd at 134 for 12 hours and then SEAR. My 5 yr old Grandson said "this is really good". That's all I needed to hear. Good luck.

                • Willy
                  Willy commented
                  Editing a comment
                  For a nice, thick ribeye--two hours tops. I did try SV pork ribs--BBs- and wasn't impressed. I'd be more likely to do "real" Q--even a CrockPot on occasion. I am intrigued by maybe doing tri-tip SV. I am anxious to do Jerod Broussard 's creme brulee!

                • Atalanta
                  Atalanta commented
                  Editing a comment
                  There are charts based on thickness of the meat and doneness. BF likes the one from Chef Steps: https://www.chefsteps.com/activities...perature-guide , I'll more often check out The Food Lab: http://www.seriouseats.com/sous_vide_101
              • Willy
                Charter Member
                • Apr 2015
                • 1806
                • High Desert of the Great Southwest

                Top | #11
                An additional comment: I don't see the need for Blue Tooth or WiFi (if that option costs more), but then, I am a geezer who doesn't own a smart phone.

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 10881
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  Top | #12
                  I love gadgets, but I also love the taste of smokey meat. That is the major concern for me. I like the way steaks turn out on the grill using reverse sear. Most of the comments say something like "almost as good as over charcoal the whole time". As seldom as we eat steak now, (not my idea ), I want as much flavor as I can get. However, the idea of being able to cook to an exact temp is very tempting. Especially if I need different temps for different guests.

                  So if I understand the process, I'd Sous vide well done steaks first, then turn the temp down and add the medium steaks, then turn the temp down again for rare and pull them all off at the same time and onto the GrillGrates to sear - correct?

                  Comment


                  • tbob4
                    tbob4 commented
                    Editing a comment
                    I cook all to rare - take them out at the same time and put them on the grill. The rare steaks are simply cooked super fast and the others are cooked longer. It takes about 9 minutes, tops, to go from rare to medium well.

                  • HawksJ
                    HawksJ commented
                    Editing a comment
                    Yes, that's how you cook at different levels of doneness. Start out with the hottest/most well done and cook for an hour or so. Turn the temp down and when it gets there, add your next batch of steaks, and repeat.

                    At the end, remove them all, pat them dry, and brown them up however you like.
                • EdF
                  EdF
                  Club Member
                  • Jul 2016
                  • 3275
                  • Atlantic Highlands, NJ
                  • Uuni Pro (new kid in town)
                    Karubeque C-60
                    Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                    TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                    Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                    Thermapen
                    Thermapen Air
                    ThermaQ (or its predecessor)
                    Thermoworks Hi temp IR
                    BBQ Dragon & Chimney of Insanity
                    Various other stuff

                  Top | #13
                  Personally, though I haven't tried it, I'd be inclined to cook all of them at the low setting, pull the rare steak when it's ready, raise to the next level, cook a half hour and pull one, then raise the heat again and finish the well for a half hour Then sear them. Maybe someone with some experience can chime in.

                  Comment

                  • MBMorgan
                    Club Member
                    • Sep 2015
                    • 5730
                    • Colorado
                    • > Weber Genesis EP-330
                      > Grilla Grills Original Grilla (OG) pellet smoker
                      > Pit Barrel Cooker (gone to a new home)
                      > WeberQ 2000 (on "loan" to a relative)
                      > Old Smokey Electric (for chickens mostly - when it's too nasty out
                      to fiddle with a more capable cooker)
                      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                      > Thermoworks Smoke
                      > 3 Thermoworks Chef Alarms
                      > Thermoworks Thermapen
                      > Thermoworks IR-GUN-S
                      > Anova sous vide circulator
                      > Searzall torch
                      > BBQ Guru Rib Ring

                      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                    Top | #14
                    Originally posted by EdF View Post
                    Personally, though I haven't tried it, I'd be inclined to cook all of them at the low setting, pull the rare steak when it's ready, raise to the next level, cook a half hour and pull one, then raise the heat again and finish the well for a half hour Then sear them. Maybe someone with some experience can chime in.
                    You are correct, Ed. It's much easier and faster to incrementally heat water than it is to incrementally cool it. A half hour when the bath is stable at each incremental temperature should work on steaks. You just don't want to start the timer until then. Holding the pulled steaks might be an issue. Perhaps just toss them (still sealed in the bag) into an ice water bath until it's time to sear them all.

                    RonB , this applies to your question, too.

                    Comment

                    • surfdog
                      Club Member
                      • Mar 2016
                      • 474
                      • Sunny SoCal
                      • Weber Summit Charcoal Grill Center - Weber Summit Platinum D6 - Blue Rhino Razor - Char-Griller Legacy - Anova WiFi - Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoPop - ThermoWorks TimeStick Trio x2 - Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                      Top | #15
                      RonB I would set the circulator for the for the lowest temp to be served. Pull those that want "more done" first, and put them on the "cool" side of a two zone grill... They'll continue to cook up to well done if need be. (shudder LOL) When those are about ready to be blasted with HIGH heat (read: seared) pull the lower temp steaks. That way they are all "finished" at the same time, and everyone gets served with the steak cooked to their choice. And everything from well done to rare can be done this way if needed.
                      Last edited by surfdog; February 1st, 2017, 03:11 PM. Reason: Spelling errors.

                      Comment


                      • ribeyeguy
                        ribeyeguy commented
                        Editing a comment
                        That's the way I envision it.

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

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