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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)
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SV Brisket discussion

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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

    SV Brisket discussion

    I noticed FlaBouy has been SV'ing briskets. I've been wanting to try it. Just wondering how to deal with the size of it. Both bag size and bath size. I use ziplocs and have only been able to get the 1 gallon size. I have an Anova which will handle 5 gallons of water which I put in a 7 gallon tank.

    Do I cut it into pieces small enough to fit the 1 gallon bags?

    How much meat can you stuff into a 5 gallon cook?

    Most importantly, how much more reliable is a SV cook than a traditional cook for brisket (if at all) at producing a juicy brisket in the end?
  • CaptainMike
    Club Member
    • Nov 2015
    • 2112
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    Top | #2
    I have the same questions, patiently awaiting replies......

    Comment

    • FlaBouy
      Banned Former Member
      • Apr 2017
      • 835

      Top | #3
      Silly rabbit... haven't you heard? Size doesn't matter....

      Take my SV brisket experiments with a grain of kosher salt. I am typically running comparisons against time/temp variations and take the brisket out of the equation by testing side by sides from the same cut of meat. That means I separate the flat and points and then cut those in half so I have one point and flat from the same brisket to run the side by sides with. The one gallon ziplocks work fine for this method and if I need a bigger bath, I have a modified styrofoam cooler that I get with all my shipped meats that handle the extended bath.

      With all that said, I have yet to turn out a bad SV brisket. It is just a matter of deciding what you care for in a texture. My palate likes a 155* bath at around 36-48 hours. It is like eating prime rib.

      To answer the reliability question, using the same grade of brisket and same time/temp profile, you have a 95% chance of hitting your target once you decide what your target is. It takes a bit of "testing" to find out where your texture preferences are. I also pre-smoke the brisket prior to bath and then reverse sear to gather the bark back to where it needs to be.. the key to that is a chilled bath after coming out of the SV bath so you can get real aggressive with the sear without further cooking the meat.

      Oh... and watch out for the land sharks. They are hell on a beer stockpile.

      Comment


      • Hugh
        Hugh commented
        Editing a comment
        Its funny that you say size doesn't matter. My wife tells me that all the time for some reason...

      • Hugh
        Hugh commented
        Editing a comment
        I like the idea of just searing after the big chill to get a good bark, but I'm stuck on two things.

        1) how do you sear a big hunk of meat like a brisket? I don't have a charcoal bbq so can't get a big surface.

        2) can you get the whole hunk up to serving temp just through searing?

        Thanks in advance!

      • Koy Schoppe
        Koy Schoppe commented
        Editing a comment
        Hugh,
        In the post he mentions separating the point and flat, and then cutting each of those in half. At this point, you now have much smaller cuts of the brisket that you can easily sear any variety of ways.
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1835
      • 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 | #4
      I got some 2g ziplocks, which will hold half a full packer nicely. I love those bags, and they seem better made than the 1g ziplocks.

      If I was really set on doing a whole packer in one piece, I'd use one of two methods. 1 would be the vacuum sealer... roll out a 2-3ft bag and cram that sucker. The other would be using plastic wrap. The good stuff. Make a huge, whole packer tube and wrap that sucker tight.

      But probably, I'd go with the two 2g ziplocks and my big cambro that I use for breadmaking.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 10870
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Top | #5
        The 2 gal freezer ziplocs are available here.

        Comment


        • FlaBouy
          FlaBouy commented
          Editing a comment
          Be wary of any without a slider.
      • FlaBouy
        Banned Former Member
        • Apr 2017
        • 835

        Top | #6
        2.5 gal
        Attached Files

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I'm not sure if "storage sliders" are rated for food safety and temperature. Freezer bags are generally the durability/food safety champs.

        • Hugh
          Hugh commented
          Editing a comment
          Thanks Potkettleblack. I will keep searching for these and be sure to read the backs to ensure there are no BPA's.

        • FlaBouy
          FlaBouy commented
          Editing a comment
          and yet the picture on the box shows it "storing"... wait for it... food.
      • 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
        Now if I can source some brisket. None at Costco or Walmart. I will have to check with the local butchers, but if the price climbs too much, I end up back at a good chuck again.

        Comment


        • Hugh
          Hugh commented
          Editing a comment
          Hmmm. I haven't explored shipping. I assume its frozen. I've avoided frozen to date because it was too inconvenient to thaw before bbq'ing. I'm close to Costco and butchers so I can buy fresh.

          But now that we are talking SV, maybe I should look into shipping and cooking from frozen.

        • FlaBouy
          FlaBouy commented
          Editing a comment
          My last Aged Prime Rib Roast was from Pat La Freida.. never frozen. My local butcher wanted $150 bucks for a Upper Choice 4 rib. I had La Freida drop me a 30 day dry aged for the same price plus 14 bucks next day delivery along with a prime packer that I could have bought for about 20 bucks cheaper, but La Freida ships top shelf. no brainer on my part and the people I cooked for think I am a god.

        • Hugh
          Hugh commented
          Editing a comment
          Ok, it just never crossed my mind that I could buy direct so to speak. I'm up in Saskatchewan. If anyone up here has done some direct shipping and has a source, let me know. Thanks for the tip FlaBouy.
      • GadjetGriller
        Club Member
        • Dec 2015
        • 774
        • Lubbock tx
        • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

        Top | #8
        Not trying to trigger you MCS but if yo don't have a vacuum sealer, you should really look into getting one. The one I have has a attachment (well they all come with it mine is just permanently attached so I cant lose it) hose that allows it to do both Vacuum sealing and (what Food saver calls) fresh sealing. So you have the long rolls for Brisket and such but you also have the bags that you can suck most of the air out of but have a zip lock top so yo can keep butter or left overs from taking on the funky refrigerate smell. The zip lock ones are reusable (I guess so are the rolls if you dont put raw meat in them) my freezer and Fridge are full of vacuumed items. sealers are well worth the money and come in many different sizes and price points.

        Comment


        • GadjetGriller
          GadjetGriller commented
          Editing a comment
          Hugh Don't know if you know who Alton Brown is? but he did a show on Porterhouse steaks (and dry ageing) where he used a chimney starter to cook said Porterhouse. ITs a little different than Meatheads way maybe check it out! https://youtu.be/t4aI_O8kcN8

        • Hugh
          Hugh commented
          Editing a comment
          Very cool.

        • JGrana
          JGrana commented
          Editing a comment
          Since I cook for just 2 (my wife and I) a vacuum sealer is a necessity. I can cook a full packer, a few ribs, maybe even a few chicken halves - and at the end of the night, vacuum seal into portions for fine eating. With winter slow approaching, it's great to take out a vacuum sealed portion of brisket with a half a chicken, warm it up and eat fine BBQ as the snow falls ;-)
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • 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 | #9
        Starting a brisket today. Purchased 10lb full packer at the Costco... it's salted with Omnivore salt, rubbed with BBBR, getting a couple hours of smoke on the grill. Will then be sectioned and then sous vided for 131 by 72, and then resmoked to temp after shock and chill. This is my first time doing it this way, so will report results next week.

        Comment


        • hogdog6
          hogdog6 commented
          Editing a comment
          Looking forward to your results
      • RavenVail
        Founding Member
        • Jul 2014
        • 19
        • Bartlesville, OK

        Top | #10
        Just cooked a 3 pound brisket flat at 135 for 48 hours. At the end of the cook there was 12 oz of liquid in bag which is about 22% of initial weight. Is this what I should anticipate. The texture of the brisket and tenderness was similar to a medium rare strip steak.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Yes. Process that purge into something tasty.
      • FlaBouy
        Banned Former Member
        • Apr 2017
        • 835

        Top | #11
        Hugh "I like the idea of just searing after the big chill to get a good bark, but I'm stuck on two things.

        1) how do you sear a big hunk of meat like a brisket? I don't have a charcoal bbq so can't get a big surface.

        2) can you get the whole hunk up to serving temp just through searing?

        Thanks in advance!"


        1) With authority...

        2) By adjusting the length of time in the chill, yes. Meat cooks from the outside in... it also chills from the outside in. So if you chill coming out of the SV for a shorter time, the quick reverse sear will not raise the internals but caramelize the outside just fine.
        Attached Files

        Comment


        • Hugh
          Hugh commented
          Editing a comment
          Ok, I gotta ask. Just how dangerous is this modification. More importantly, what do I need to do it? I do love my weber but it needs some testosterone. I hear ya on that warranty.

        • EdF
          EdF commented
          Editing a comment
          "With authority". Gotta like that!

        • FlaBouy
          FlaBouy commented
          Editing a comment
          LOL.. I am the Master of my own domain... most days...
      • FlaBouy
        Banned Former Member
        • Apr 2017
        • 835

        Top | #12
        Hugh "Ok, I gotta ask. Just how dangerous is this modification. More importantly, what do I need to do it? I do love my weber but it needs some testosterone. I hear ya on that warranty."

        LOL... no warranty issue whatsoever. That is keyboard conjecture. Second, most all grills ship in pieces and one of those pieces is the gas hose that connects to the tank. It has a regulator screwed onto it called a "Low Pressure" regulator typically rated to 50,000 BTU. Most 3,4,5 burner grills are in the 35,000 - 50,000 btu range. The rest of the gas train is open plenum with factory drill "orifices" in their burner. it is an open pipe with a valve control built into individual knobs for each burner, allfed from the single gas line on the inlet. Go to home depot and look at the replacement burner and you will see it is a simple tube with holes in it. Most factory regulators are set at 1/2 psi and the factory matches their pilot holes, lines, burners and gas valves around that 1/2 pound regulator. Once the burners or valves burn out/rust/etc.. you just replace them by unscrewing them and replacing them with off the shelf aftermarket from home depot, lowes, amazon, etc. The regulator is set at 1/2 psi but the tank pressure can be drastically higher, especially when in the sun, heat, etc. The regulator just keeps the flame at a consistent pressure(read output) regardless of what the tank pressure is. Back to that hose with the regulator screwed onto it. One end screws onto the propane tank with an Acme fitting (Big Red or Grey knob fitting). Every time you change the propane tank, you take this fitting on and off. On the other end of that line is a 1/4" ID fitting that connects to your gas feed to the burners via the knobs. An open end wrench removes that fitting once you remove the tank from the grill to depressurize the line. You then screw on the new gas line that comes with the new regulator and connect back to the tank. Easy peasey.. so easy, even a cave man can do it. I use the 0-20 psi because it matches the setup I have on the fire pit I designed and built. The H-Burner I embedded into the pit is rated at 140,000 btu and the "Low Pressure" regulator puts up about a 1/2 " flame. I changed it over to an adjustable regulator with pressure gauge and I can now hold a respectable flame in windy conditions. For your grill, a 0-5 psi or 0-10 psi will serve you well since I rarely run mine more than 2-3 psi. One you set it, you forget it unless you want to kick it, and that is when the pressure gauge comes in handy. Here is a link to buy the hose with regulator and gauge. These guys are BBQ expert also, so you can also pick up cookers, burners, fittings etc... any questions, just give them a call and they will explain away, recommend the right configuration, build it for you, and ship it immediately.. for pretty cheap for what it is worth in our world. Take the plunge. This is one decision you will never regret. It is cheap, easy, and effective. win/win/win

        PSA: There were no grills or pits harmed in the making of this demonstration. Children, do not try this at home. Actors portrayed in this thread are unpaid unprofessionals.

        P.S.S... Did I mention it screws on the factory fitting and if you have any issues you re-install the factory regulator and move on?

        https://gashosesandregulators.com/Hi...-Regulators/45

        Edit: Damn typos and damn big fingers on phone keyboard
        Last edited by FlaBouy; September 25th, 2017, 03:45 PM.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Having just reviewed the limited warranty on my grill, this is not "keyboard conjecture."
      • FlaBouy
        Banned Former Member
        • Apr 2017
        • 835

        Top | #13
        First pic shows the entire assembly at my fire pit.. second pic is the other assembly hooked up to the tank in the grill. If you want to set it at the factory 1/2 pound for whatever reason, it is one small turn.. if you want to crank it up, turn it the opposite direction...
        Attached Files

        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 | #14
          Outstanding write up and pictures thank you.

          But I think I'm hooped. I run natural gas. First picture shows the hookup on my bbq. Second picture shows gas line hookup on my house.

          Click image for larger version

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          Attached Files

          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 | #15
            Third picture was a mistake!

            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)
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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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