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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

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)
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Chuck a bust - ideas?

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  • 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 | #16
    Thanks Potkettleblack. I put a chuck on last night so it was already on for 12 hours before I read your comment. It is now in an ice bath. I'll smoke it and bring it up to temp for supper. I cooked it at 150 degrees. Pics and results to follow.

    Question, (And everyone else please chime in):

    The Anova website has Kenji Lopez's recipe for brisket as 155 degrees for 24-36 hours. Their recipe for smoked chuck is 165 for 18 hours. Based on my experience and everyone else's here, that is way too long. Why do you think that is? I was thinking it might be because I cooked such a small piece of meat (2 pounds) but that doesn't seem to be what you and others have found. One of the draws to SV for me is set it and forget it cooking. I thought I could just follow the recipe and relax. This doesn't seem to be the case.

    Next up, 135 for 48 hours.

    On cooking nekked. This is the first I have heard of that option. I am off to read up on Norm King.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1836
      • 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 | #17
      Norm is the administrator of a private Facebook group who is working on publishing a cookbook. He's been doing SV a lot longer and broader than Kenji. Brisket is not chuck. So Brisket process doesn't necessarily apply.

      Norm never does SV on a protein, even for Sous B Cue over 140. I'm probably gonna start messing with that this fall/winter, going over 140 in the SV.

      There are are more variables in these things than most folks want to admit. Beef is a seasonal agricultural product. There is a lot of variation from animal to animal.

      Comment


      • binarypaladin
        binarypaladin commented
        Editing a comment
        If you sous-vide that low, do you have any idea how that affects the stall? I've used 165ºF a few times in SV figuring I could get the meat mostly prepared and then finish in the smoker the next day.
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1150
      • Central Iowa

      Top | #18
      I just finished perusing the ChefSteps site for various time/temp results for sous vide short ribs. They claim (and demonstrate) that at higher temps the collagen contracts more before it melts which squeezes juices out of the muscle fibers resulting in a drier end product. Their 144F/48 hour cook looked to be a good compromise to me. Not at all pink, very juicy and very tender! Chuck wouldn't normally have quite as much fat as short ribs but still might be a good place to start? Good luck!

      Comment


      • Hugh
        Hugh commented
        Editing a comment
        Gawd, I'm going to have 30 pounds of cooked chuck in my freezer when this is over. Thanks HorseDoctor.

      • EdF
        EdF commented
        Editing a comment
        Party Time!

      • binarypaladin
        binarypaladin commented
        Editing a comment
        Incidentally, I JUST did that with short ribs last weekend and it turned out pretty nicely. (Other than the fact that I think the ribs were like 1/3 meat to fat, haha.)
    • 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 | #19
      A few folks suggested taking it up to 185 or better internal when smoking after the sous vide bath to get past the stall. I'm kind of intrigued by that idea. Thoughts?

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Correct! No need to do that.It is already "cooked". No need to take it higher than your SV temp. You are just drying it out if you do. You just want to add some smoke/bark.
        Last edited by HorseDoctor; August 27th, 2017, 12:05 PM. Reason: typo

      • binarypaladin
        binarypaladin commented
        Editing a comment
        This is still a matter of time. If it was in SV for an hour 185ºF, it's probably going to need time at a higher temperature to continue the breakdown. Low and slow, even in SV is generally the way to go but if you gotta get food out at a moment's notice, you have to play with suboptimal options.

      • Hugh
        Hugh commented
        Editing a comment
        That makes sense binarypaladin. Thx
    • 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 | #20
      Click image for larger version

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      I got the photo above when I googled Norm King. Found a website with an article on brisket - sans vide (naked) and sous-B-Q all in stop!

      http://sousvideresources.com/2016/12...eorites-grits/

      Good reading.

      He says size don't matter. So much for my theory. Big or small, time varies slightly.

      He used 129 degrees for 36 hours.

      He used a cold shock

      Finished in oven or smoker at 350 degrees for 1 hour.

      This is where I"m lost with SV, why isn't the brisket above red if it's cooked to medium rare? Gawd it looks good.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Sans Vide means he cooked it without a vacuum seal. He cooks nearly everything nekkid. Nekkid is with the item, in the bag, nothing else in the bag.

      • EdF
        EdF commented
        Editing a comment
        Interesting site!

      • TheCountofQ
        TheCountofQ commented
        Editing a comment
        Yep. Very interesting, EdF . I should have included your name in the extremely accomplished & helpful resources section earlier. My bad... Love the new avatar!!
    • 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 | #21
      Potkettleblack - give us the readers digest version. What are the pro's and con's of sans vide?

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        It's good for things that emit gas, or that produce botulinum spores at SV temps.

        On the con side, with open bags you have to keep the top out of the water. Not so great for lt storage.
    • Polarbear777
      Club Member
      • Sep 2016
      • 1300

      Top | #22
      Collagen breaks down at different rates at different temperatures but will eventually break down.

      General rule is 165F or higher for breakdown but that is for convential methods. We have curves for how meat fibers behave at different temps (for example at 145 beef fibers squeeze out almost all moisture) and we have curves for Pasteurization (165 for 5 seconds is like 150 for 5 minutes is like 130 for 2.5 hours) but I haven't seen anyone publish time-temp curves for collagen conversion to gelatin, which is very important if you want to cook long enough to make the meat safe at chosen temperature (known) and want to stop short of a drying tempturature (known) but still convert the collagen to gelatin. If this curve was known you could definitively optimize your cook to what you are cooking.

      Since I don't have the collagen data my plan is usually to go 48 to 72 hours at 130F to both pasteurize and break down some collagen, then ice cool and later sear over the highest heat I can obtain. Works well for things like boneless short ribs and other tough cuts. However if the meat is lean and has no collagen (tenderloin) you better keep the time and temps as low as possible to avoid overcooking. (If not too thick 130 for 3 hours is not a bad option or if going higher cook just long enough to make it safe to eat or short enough that it's safe because it's a steak and you are willing to trust that the interior is okay.)

      Note that times I quote above for safety are from the time at temp at that location in the meat. If you have a thick steak or brisket you can only start the timer when the center hits the pasteurization temp. (Lots of online calculators that can run this for you )
      Last edited by Polarbear777; September 1st, 2017, 08:12 PM.

      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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