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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. These are products we love and highly recommend. Click here to read more 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

Announcement

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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)
See more
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The great Salmon debate - SV vs Seared

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  • Ernest
    Founding Member
    • Jul 2014
    • 3131
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Top | #16
    I have tried SV salmon, not worth the time unless one likes it cooked "rare"

    Comment

    • grezs
      Charter Member
      • Jun 2015
      • 40
      • Seattle
      • Gary

        Weber Genesis
        Weber Kettle with smokenator currently and S&S on order
        Smoky Joe
        Baby Q

      Top | #17
      I've been cooking salmon since I moved to Seattle in 1971. I personally like King fillets, cooked indirect either on a plank or with some wood chips. No sauce or other adornements. They just cover the taste of salmon, which might be justified outside the NW. A glass or two of petite syrah. Yum.

      Comment

      • Hugh
        Club Member
        • Jun 2017
        • 374
        • My setup:
          Gas Grill - Weber Genesis II 310
          GrillGrates (2 flipped over for searing)
          Anova Sous Vide
          22" Kettle with SnS and Drip/Griddle
          Thermapen Mk4
          iGrill2 with 4 probes

        Top | #18
        Well that ended up being ridiculously simple.

        Got a nice Chinook filet. The local fishmonger said that it takes the heat better because it has more oil. Dry brined with kosher salt, black pepper, garlic powder and (ahem) poultry seasoning. I put it on the indirect side of my gasser skin down at around 340 degrees (SV doesn't come till Wed). Left my thermometer in and we had a nice glass of wine in the back yard (a big syrah ). When the phone said it hit 140 degrees internal I just kissed it on the sear (back of the grillgrate) and removed the skin while searing, then plated. The wife loved it.

        Sorry, no pics.

        I just guessed at 140 internal for a target. USDA recommends 145 so I knew that would be past done. Meathead's guide show's 125-135 for chef temp rare (slightly translucent). At 140 there was no translucent meat, it was cooked all the way through, yet it was plenty juicy enough. I'm set for the guests on the weekend. Simple repeatable process.

        I've cooked salmon for years but never could get it consistently the way I liked it. I think the number one difference is that I used a thermometer so now it is repeatable under stress of feeding guests. I also think the species made a difference. I've cooked sockeye and atlantic in the past. I'm a chinook convert.

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 5194

          Top | #19
          Happy to hear you've had great results. WTG!

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1150
            • Central Iowa

            Top | #20
            Chinook is great! Unfortunately it is proving to not be very sustainable as natural populations dwindle with increasing harvest pressure. Say what you will about farmed salmon bit it is sustainable. It is also fed well enough to be thick, fatty and tasty. It's harvested and quickly processed, so pretty fresh. Not really a bad choice and may someday soon be the only choice... 😢

            Comment


            • Hugh
              Hugh commented
              Editing a comment
              This was farmed (Vancouver Island B.C.) and it sure worked for me.

            • texastweeter
              texastweeter commented
              Editing a comment
              Yeah my 2nd favorite fish can no longer be bought (orange roughey) due to overfishing. Scottish salmon (usually farm raised) is a staple at my casa.
          • Blake
            Club Member
            • Jul 2017
            • 58

            Top | #21
            Put on foil with teriyaki and flip halfway thru while adding more teriyaki and cook to a wellish done

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 4176
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                2 Grill Grate Griddles
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                Fireboard Extreme BBQ Thermometer Package
                Fireboard Competition Probes 1" (two) and two more Ambient Probes
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732
                Grill Pinz
                Vortex (two of them)

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

                BBQ Dragon and Dragon Chimney

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

              Top | #22
              Originally posted by Hugh View Post

              I just guessed at 140 internal for a target. USDA recommends 145 so I knew that would be past done. Meathead's guide show's 125-135 for chef temp rare (slightly translucent). At 140 there was no translucent meat, it was cooked all the way through, yet it was plenty juicy enough. I'm set for the guests on the weekend. Simple repeatable process.

              Glad to hear it worked out well, Hugh .

              Cooks Illustrated, which takes most fish to 135, says salmon is "done" at 125 due to its fat content. So I have no probs sous vide-ing it at 122 and taking it up to 128-130 in the process of broiling or searing. But I hear you about wanting to please family members for whom "well done anything" is the only way to go. That's why sous vide is so nice (I have 2 of them), because you can cook for the "make mine well-done" folks while keeping another bath at med rare.

              It's also great when doing reverse sear steaks: I sous vide the "well done, please" steaks and sear them off just before doing the reverse sear of the medium rare seaks. Only one sous vide bath needed for that since I use my WSCGC to cold-grate-reverse-sear the med rare steaks from beginning to end and to sear off the well done steaks after they've spent some time in the sous vide spa.

              What sous vide unit did you decide on?

              Kathryn

              Comment

              • Jim H
                Club Member
                • Mar 2017
                • 11
                • Large Big Green Egg
                  PGS A40 Gas Grill
                  Maverick ET-733
                  Taylor Weekend Warrior Probe
                  Weber Chimney Starter
                  Big Green Egg Electric Coil Starter
                  Royal Oak Natural Hardwood Lump

                Top | #23
                Seared with skin on.

                Comment

                • Hugh
                  Club Member
                  • Jun 2017
                  • 374
                  • My setup:
                    Gas Grill - Weber Genesis II 310
                    GrillGrates (2 flipped over for searing)
                    Anova Sous Vide
                    22" Kettle with SnS and Drip/Griddle
                    Thermapen Mk4
                    iGrill2 with 4 probes

                  Top | #24
                  fzxdoc Hi Kathryn. I'm supposed to get the Anovoa Precision Cooker 800 Watt bluetooth tomorrow.

                  Question on Sous Vide if you have the time. I'm planning to sous vide a chuck this weekend with a 3 hr smoke/finish on the gasser.

                  Low and slow brisket to 203 degrees worked for the whole crowd. It was well done AND juicy. No debates! I just assumed that the same would be true for sous vide. I read the chef steps link you provided for a chuck roast and I realize now that you need to decide how well done you want the meat. So am I back to choosing between juicy vs well done?

                  I notice their brisket recipe calls for cooking to 155 and it is still supposed to be juicy. Do you agree? Is the same true for chuck?

                  A number of folks here, and recipes I've looked at, suggest to cook brisket at 135. Do you end up with a pinkish looking brisket?

                  I'm confused!

                  Comment

                  • BriggsBBQ
                    Club Member
                    • Feb 2016
                    • 358
                    • Dallas

                    Top | #25
                    I have SV salmon but I usually do it from being frozen for about 40 min. More of a convenience thing for me. You do have to be pretty careful getting it out of the bag. I have had great success with it. My wife is always overly concerned that everything needs to be cooked to well done so it helps do that and keep it tender.

                    Comment


                    • Hugh
                      Hugh commented
                      Editing a comment
                      Thanks BriggsBBQ
                  • HorseDoctor
                    Charter Member
                    • Sep 2014
                    • 1150
                    • Central Iowa

                    Top | #26
                    Both ways should be juicy done with SV. Your choices include SV at 130 for a couple days and sear off at the end for a med rare chuck steak that eats like a ribeye. Could also SV at 160 for a while and finish by adding smoke & bark and either slice like a brisket or pull like a pork butt depending on how long you cook it. Again, all methods should end up juicy be they med rare, med well bone or "fall apart" done. So many choices. 😁

                    Comment

                    • Hugh
                      Club Member
                      • Jun 2017
                      • 374
                      • My setup:
                        Gas Grill - Weber Genesis II 310
                        GrillGrates (2 flipped over for searing)
                        Anova Sous Vide
                        22" Kettle with SnS and Drip/Griddle
                        Thermapen Mk4
                        iGrill2 with 4 probes

                      Top | #27
                      Outstanding horsedoctor.

                      Comment

                      • Kevin McNary
                        Former Member
                        • Apr 2017
                        • 3
                        • Covington, LA

                        Top | #28
                        I have quit cooking salmon sous vide because salmon cooks so quickly on a hot grill it is unnecessary and
                        leads to overcooking. My preferred method is a half chimney in the Smoky Joe, handful of apple chips, oiled, lemoned, and peppered 1 1/2 inch salmon steak, skin side down. 1/4 opened top vent for 4 minutes for a good smoke, then open vent and 3-4 minutes to crisp the skin. Do not flip. Serve with garlic and/or dill aeoli and lemon. I really think that with salmon, less is more regarding cooking and preparation. And a crispy salmon skin is heavenly. Much as I love my Joule, it adds nothing to salmon cooking and makes a rare center impossible if grilling.

                        Comment

                        Announcement

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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)
                        See more
                        See less

                        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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