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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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Feedback Wanted on next big cook - SV pulled pork?

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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 | #1

    Feedback Wanted on next big cook - SV pulled pork?

    I've got a large family gathering at my house on October 8th. Just need a simple cook to provide a late lunch around 2pm.

    Based on what others have told me, pulled pork is one of the more forgiving cooks so I'm leaning that way with Meatheads coleslaw and good buns.

    I'm leaning towards sous vide with a big chill a couple days before so I can just slap it on the bbq for a smoke and finish for a few hours before the event.

    I haven't done pulled pork sous vide before and I am nervous about trying something new for such a big crowd.

    Any concerns?

    I thought I would use Kenji Lopez's approach at good eats http://www.seriouseats.com/recipes/2...er-recipe.html

    I'll use Memphis rub.

    Kenji recommends 165 for 18 to 24 hours for a texture like traditional pulled pork.

    I'm a little nervous about using ziploc bags at that temp. Will they hold?

    Your thoughts are appreciated.

    Hugh
  • 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 | #2
    @135F, MOST CUTS CAN WILL BE TENDER AFTER 24 HOURS,
    although many people go considerably longer, and hotter, to achieve the “pulled pork” result. Again, use the pinch test to refine results.
    http://sousvideresources.com/2016/07...ture-and-time/

    IMHO: Kenji doesn't embrace the longer times necessary to get traditional BBQ texture at lower temperature.

    If you want a smoke ring at 165, you should smoke-sous-smoke, to fix the myoglobin and produce that ring ahead of cooking the meat full through. Myoglobin discolors at 132F, which is why I'm skeptical of folks sous viding warm to hot and then getting a smoke ring, without nitrates or pre-smoking. Not saying anyone is dishonest, just saying I'm skeptical.

    I don't trust ziplocks at 165. I would use my vac sealer. Those bags are better. But I'd do it at 135 for 48 hours, then smoke for bark. But you probably could have guessed that already.

    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 | #3
      Thanks for checking in Potkettleblack, I was hoping you might. I checked my notes and your right, I should have guessed your recommendation. Your saying cook it like a chuck - 135 for 48 hours. I'm still working on my SV skills with roasts. If I get any pink, people up here worry it isn't cooked/safe (specifically for hamburger, chicken and pork). If I cook it at 135 I assume I'll have some of that going on? What would you do if your audience wanted it 'not pink'?

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        probably get a new audience. ;-)
        Go 135x48, then 2x140.

      • EdF
        EdF commented
        Editing a comment
        Lol!
    • 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 | #4
      LOL

      I should of put that as a constraint. I'm too old to get new family.

      2 extra hours in the bath at 140 will solve the problem? I still don't understand this part of SV so please bear with me. Meathead's temp guide for 'doneness' has 135-145 for pork being 'cream color, some pink'. Would the Sous Vide internal temp after a long cook correspond to this? 145-155 on his guide says 'cream color, firm, slightly juicy'.

      If I have this right, taking it to 140 briefly will still be flirting with pink but will still leave it as jucy as possible.

      Its a plan. 135 for 48, 140 for 2, big chill, refrigerate, smoke 2-3 hours for bark and to re-therm.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Fine, 145.
        I can't help your family if they don't want to help themselves.
        Or just do it Kenji's style. He's not dumb. He's just not open to doing certain things at lower temps for longer times.

      • Hugh
        Hugh commented
        Editing a comment
        LOL - No wait, I agree with you! Now that I have read the material at the website, I understand what your saying and it makes sense. A longer cook will make it look less 'undercooked'. You've told me that a number of times but I didn't get it.

        Pulled pork plan is 135 for 48 hours with 2 hours at 140. I'm in.
    • shify
      Club Member
      • Jun 2017
      • 262
      • Westchester County, NY

      Top | #5
      I've done the SV and then smoked for both a pulled pork and a brisket using Kenji's approach. For pulled pork I did it twice at 163-165 degrees for 24 hours (i vaguely recall using 163 the first time but not positive). Both times I used a vacuum sealer and put in fridge overnight before smoking for 2 or so hours. First time was more successful than the last time but that may be due just to the specifics of the pork shoulder. Texture was great as was the bark. The second time was a bit drier. I have not tried at a lower temp yet.

      When I SV for a long period of time, I always vacuum seal. I only use ziplocks for short cooks like a burger or steak.

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 4209
        • 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 | #6
        The seams of Ziploc bags can fail at temperatures above 158degF, according to Chef Steps.

        https://www.chefsteps.com/activities...y-and-sourcing

        Kathryn

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          That's more of a guideline than a hard rule. I've taken them up to 180 without problems, but for short cooks. (Corn). But for longer cooks, absolutely.
      • 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 | #7
        Ok, I took the time to read the link you sent Potkettleblack. I think I understand better what you are trying to tell me.

        [QUOTE]The presence of myoglobin is what causes the meat to appear rare. We know that temperatures above 132F will cause the myoglobin to denature and lose its color. Time itself contributes to the dissipation of myoglobin as well, so a piece of beef processed for 48 hours will not appear to be as rare as a steak cooked for 12 hours, even at the lowest of acceptable temperatures.[QUOTE]

        This is a great resource for SV. Thx

        My big fail with SV so far is chicken thighs. Mine are coming out with sooo much red it is off putting. Not just around the bone, but on the outside too. Am I correct in my understanding then that a longer bath would fix this in chicken?

        Comment


        • EdF
          EdF commented
          Editing a comment
          Yep.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Yep. Thighs can go higher temp, too. Norm at SVR likes to do things at the lowest safe Baldwin temp. I think I do thighs at the ChefSteps temp.
      • 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 | #8
        Get as close to Potkettleblack 's reco as possible - in this case, the 145F given cultural constraints. I've done them a few ways at this point. As we all know, pork shoulder is pretty forgiving, but you want the meat moist.

        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 | #9
          shify fzxdoc Stop with the vacuum sealer!!! I'm trying my best to control my MCS addiction and I've got the vacuum sealer on the 'wait' list. Based on the brown salad I had for lunch today, I may have to bump it up though.

          ​​​​​​​I'm intrigued by Potkettleblack's link to sousvideresources.com and the concept of cooking at lower temps for longer times. I'm going to give that a shot which would solve my ziploc problem.

          Has anyone else had issues with red meat in SV with chicken thighs or have experience with a longer cook and chicken?? Here is what sousvideresources.com says:

          That being said, chicken achieves pasteurization @135F within 4 hours. Turkey takes longer, only because it is larger, so, usually 6 to 8 hours becomes the guideline. Some people process drumsticks and thighs longer, or higher, to achieve desired results, but this is optional. Tenderness is rarely an issue with poultry, but, the pinch test can still be applied as desired.I've got some thigh's in my freezer. I'm going to try 140 for 8 hours, given their frozen. Sound right?

          Comment


          • EdF
            EdF commented
            Editing a comment
            Doesn't sound like anything could go wrong there. The aesthetics will remain to be seen.
        • 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 | #10
          So I finally ate the chicken thighs tonight that I cooked for 140 at 8 hours. They have been in the fridge for a few days after a big chill. I pulled them and seared them on the BBQ to bring them up to temp. Had some Alabama sauce left over from another cook. Nice supper.

          But to the point of eliminating redness by cooking longer. It would seem that this did work. I realize that one cook isn't enough data to come to solid conclusions but....same chicken thigh package from Costco. Cooked from frozen as the previous batch. Cooked 8 hours instead of 1.5 hours and I couldn't find any traces of red meat. Still red around the bone, but waayyy less red meat.

          Interesting, no?

          Comment


          • EdF
            EdF commented
            Editing a comment
            SV pulls off the Canadian Save! ;-)

            Note that my wife's father's side is from up there, and I have the same "bloody" issue to deal with!

          • Hugh
            Hugh commented
            Editing a comment
            LOL

            We are a weird bunch.

            I'm quickly becoming a Sous Vide biggot. As the weather cools up here, I'm really looking forward to indoor cooking for the first time.

            H

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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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        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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