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  • Amajeff99
    Club Member
    • Feb 2017
    • 215
    • CT
    • I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.

    on the fence

    OK I am really on the fence with the Sous Vide thing. part of me really wants to try it out and part of me feels like it is cheating and chipping away at the soul of BBQ and Grilling. As I said I am totally on the fence and will probably move to the dark side (if it even is the dark side) and try it out eventually as my curiosity usually wins. my questions are does it effect the texture of the meat and what does it do the the flavor?
  • Spinaker
    Moderator
    • Nov 2014
    • 10215
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #2
    Its just another way to cook. You don't have to look at it as destroying the heart of BBQ or anything of the sort.

    Last night, I made two butts on the KBQ, then I made wings. I didn't want to mess with making the Asparagus so I SV'd them to perfection. I love making salmon and sea bass fillets then searing on the Finex Skillet. You can do steaks too! They turn out very good but not as tasty as ones cooked the whole time over the live fire. In my experience.
    The donenss is perfect. And you can SV to the texture that YOU want. Poached eggs are phenomenal as well. And kicking up your pastrami by SV'ing for 4 hours at 195 F gave me results that I could never have hoped for by just steaming the pastrami.

    So I think of SV as a compliment to my BBQ rather than a replacement. It's just another tool in my arsenal. Like my Digi Q DX 2 or the entire KBQ.

    Comment


    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      Spinaker, you've been planting bacon seeds I see. Photos of the cook, when it ripens, are officially requested.

    • Steve B
      Steve B commented
      Editing a comment
      Hey Spinaker cut that s*#£€ out I just got used to your scuba avatar. Now I gotta relearn again?
      Just messing with you brother. LOL

    • Jeff_Carley
      Jeff_Carley commented
      Editing a comment
      ^^ Steve B, I completely agree with the avatar change as well. Trippy.
  • JohnF
    Former Member
    • May 2015
    • 165
    • NoCal

    #3
    What Spinaker said

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9297
      • 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
      People need to realize that BBQ, like money, is amoral.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Yum!
    • cgrover60
      Club Member
      • Mar 2016
      • 259
      • Albuquerque NM

      #5
      For what it's worth, I was slightly curious about sous vide to enhance my outdoor cooking and thought my wife who is a credentialed chef might want to jump in with it but no - her comment was no I don't need another way to cook. So I'm going to save the money for something else and yes there is ALWAYS something else!

      Comment

    • Willy
      Charter Member
      • Apr 2015
      • 1774
      • High Desert of the Great Southwest

      #6
      SV isn't cheating--it's another way to cook and it complements BBQ. Imagine if we were stuck with the original "cave man" style of cooking. C'mon, come to the "dark side"!!!

      Comment


      • Lowjiber
        Lowjiber commented
        Editing a comment
        I totally agree, Willy.
    • Steve Vojtek
      Charter Member
      • Mar 2015
      • 613
      • Melbourne Australia
      • 6 & 2 burner gas BBQ's
        Diy electric smoker
        A-maze-n-tube 12 inch
        Gas powered pizza oven
        GMG Davy Crockett with Wifi
        Rosle 24 inch charcoal kettle
        Slow'nSear - my favourite
        2 x Thermapens
        2 x wireless thermometers
        3 x wired thermometers
        Favourite drink:
        Scotch whiskey various brands
        American Honey WT
        And beer ....
        And at work just plain old chilled water....

      #7
      You may already have what's needed to try SV.
      http://www.seriouseats.com/2013/06/v...-a-cooler.html

      After you try it you may not be able to resist the "Dark Side" Luke.....

      Comment


      • Amajeff99
        Amajeff99 commented
        Editing a comment
        Great article like the idea of this method to test the waters so to say.
    • JCBBQ
      Club Member
      • Jan 2016
      • 1053
      • Jersey City, NJ
      • Primo Oval XL Ceramic Cooker
        Pit Barrel Cooker
        2x Mavrick 732
        Therma Pen Orange
        Favorite Bourbon Blanton's
        SF Giants

        MCS wish list - Lone Star Grillz off set

      #8
      I haven't played around with my Anova much but it's pretty handy. I threw the pork chops in the bath last night and then ran out to watch the last half of my kids practice. Came back to perfectly cooked meat - just gave them a quick sear. I like it. It gives you another option during the winter if you don't want to deal with the snow on a weeknight cook.

      Comment


      • JCBBQ
        JCBBQ commented
        Editing a comment
        In answer to your question, depending on time and temp you can affect the texture of the meat. Here's a little experiment I did with brisket - totally different texture.

        https://pitmaster.amazingribs.com/fo...sv-experiments

      • Amajeff99
        Amajeff99 commented
        Editing a comment
        Thank you for the information great article.
    • tbob4
      Charter Member
      • Nov 2014
      • 2253
      • 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

      #9
      Just realize that if you are like me, it will cost you money. I love my SV machine but I will be the first to admit that I have used it to experiment a lot. Not all the results have been good. So instead of just saying to myself "this doesn't work for me" I try it again, differently. It's no different than getting a new cooking toy of any kind. An example - Cheef gave us a link to a recipe for scrambled eggs that was spot on. Was I satisfied? Nope. I researched a link to a Kenji Alt scrambled egg recipe that was a shorter cook at a lower temp. It was reputed to be "the best scrambled eggs ever". If I were in a Rocky movie I would have loved the Kenji eggs. Put them in a cup, drink and off to the ring. I went right back to Cheef's method.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #10
        I think Meathead calls it cooking with Fire & Water...

        I think Meathead thinks combining SV cooking with BBQ and grilling is a trend that is going to grow. I assume that's why he has given it space on the AmazingRibs website.

        I've been playing with it and studying how to best utilize it for 2 years. It saves me lots of hands on labor time. It gives me lots and lots of leeway when I'm cooking for a large crowd. It greatly reduces time in the smoker for pork butts and briskets if you SV it first. Poached eggs, shell on, is a no brainer!!! Chicken breasts, fish and veggies are just better done SV style. Tri-Tips are better done SV style. I now cook most of my preprocessed Steakhouse Steakburger's that I've seasoned, shaped and vacuum packed before putting them in the freezer... SV style and sear them on a cast iron skillet. Just because it's faster (meaning less hands on labor), easier and tastes just as good.

        Sous Vide has become an important step in my cooking arsenal that WILL NOT go away, ever!

        Comment


        • vandy
          vandy commented
          Editing a comment
          I am on the same track that you are on with the SV cooking method Breadhead. The more I use it the more I like it. Not everything has been a success but each time I use it I get better at what I am cooking with it. Chicken breasts cooked with it are the best I have ever done.
      • cgrover60
        Club Member
        • Mar 2016
        • 259
        • Albuquerque NM

        #11
        Ok I totally get the SV convenience, precision and potential better results but man I'm sorry, sitting around a pot of circulating water drinking beer and telling lies with good friends just won't work for me. Filthy hands, fire, occasional burns, smoke in your eye and friends to share that with is what I need. Great food is just a bonus.

        Comment


        • TheCountofQ
          TheCountofQ commented
          Editing a comment
          It does lack the romance of fire, doesn't it? we need to focus of how to set it up in a babbling brook, where we can fly fish and cook in the same waters maybe. Oh well. Until technology improves, I'll try to learn with the Anova... :-D

        • cgrover60
          cgrover60 commented
          Editing a comment
          Point taken EdF. My inner caveman just refuses to play.

        • Breadhead
          Breadhead commented
          Editing a comment
          Don't use the SV during the day time... let it do its thing while you sleep.😴 No beer required.👍
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #12
        Originally posted by cgrover60 View Post
        Ok I totally get the SV convenience, precision and potential better results but man I'm sorry, sitting around a pot of circulating water drinking beer and telling lies with good friends just won't work for me. Filthy hands, fire, occasional burns, smoke in your eye and friends to share that with is what I need. Great food is just a bonus.
        A while ago I was going to have a dozen people over for dinner, a casual dinner. I was having a taco and pull pork sandwich bar... your choice. I SV'ed 4 - 8 pound pork butts for 15 hours to 160°. I ice shocked them and put them in the fridge overnight. The next day at 11:00am I took the PB's out of their SV bags, blotted them dry, brushed on some beef love, put Taco seasoning on 2 of them and Memphis Dust on the other 2 and in the large BGE they went - at about 40° out of the fridge - into the smoker at 225°, with some cherry wood chunks in the Smoke Pot.


        Dinner was going to be served at 6:00pm. So I had 5 hours to put some bark on these butts and get them up to serving temperature and put them in the faux cambro, at 4:00pm, for 2 hours. While my food was in the Cambro I prepped all of my sides.

        When my guests arrived i served cocktails and appetizers and when it was time to serve dinner I shredded the PB's and everyone selected their type of food.👍

        SV'ing the meat first provided me lots of leeway. Had I smoked the meat start to finish in the smoker I had a restricted time for the unexpected occurances.

        I could do it either way because of my experience but... I really prefer having the leeway for anything and everything to go wrong, and I still serve the food on time.

        Comment

        • bep35
          Founding Member
          • Jul 2014
          • 280
          • Pierre,SD
          • 1987 Weber Kettle (Still going!)
            2004 Cookshack Smokette (The original!)
            2012 Weber Genesis (Wonderful for steaks and chops!)
            2014 Pit Barrel Cooker (Lovin it!)
            Thermoworks Thermapen
            Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
            Various other wireless remote thermometers

            Beer...Bud Light (Timeless)

          #13
          Couldn't pass up getting the Anova Sous Vide for $50 off. Did ribeye's this past weekend as a first cook. They were incredible. Medium rare from top to bottom with reverse sear. Tender. Juicy. Just as much smoke flavor as if they had been on the grill from start to finish. Did scrambled eggs the next morning. SO said they were best she had. Looking forward to more cooks especially beef tri-tip and flank steak. There are a lot of great recipes out there. Don't know why it works so well but it sure impressed me. And I have two smokers, Genesis gas grill, and Weber kettle with slow-n-sear to cook outdoors on. The sous vide adds another dynamic to your grilling hobby and is fun to cook with.

          Comment

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          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/memphis2020)
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          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.

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          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.

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          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

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          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


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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