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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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Sous Vide role in Frozen Turkey? Practice run Thanksgiving

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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

    Sous Vide role in Frozen Turkey? Practice run Thanksgiving

    I'd like to do a turkey and the only source I have is frozen. What have you folks found to be the best approach?

    Traditional thaw and cook with traditional BBQ with a quartered bird?

    Thaw the bird (at what temp) with SV, cut into pieces and BBQ?

    Cook the bird whole in SV from frozen all the way and finish with a sear to make it look pretty?

    Thoughts appreciated

  • Thunder77
    Founding Member
    • Jul 2014
    • 2565
    • Halethorpe, MD
    • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    Top | #2
    Thaw either in fridge, or submerged in cold water. If you want a showpiece, spatchcock and cook whole. Then you can even rearrange it on a platter to look like a regular roasted turkey.
    Alternatively, here’s a great idea from chefsteps.com.
    https://www.chefsteps.com/activities...est-feast-ever
    Last edited by Thunder77; October 1st, 2017, 05:23 PM.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1834
      • 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 | #3
      What do you want to see the end product look like?

      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 | #4
        Potkettleblack - I'm going back and forth between quartering the bird, SV and finish with a sear. Or, sort of halving it if you know what I mean so I have a big hunk of breast (both sides) and a back half. I would skip the SV with this method and just BBQ with indirect heat. Finish with a sear.

        To defrost, I think I'll throw it in my large water container with the SV and set the temp to around 45? I'm assuming it will take 4 hours to defrost. Then I can cut the bird up.

        More to your point. I'm struggling with my dear wife. She likes meat well done and not juicy. So does her family who I cook for every Sunday night. I did a chuck roast last night and did 145 degrees which is the high end of what you suggest and there was a line up at the microwave. I've concluded that going forward I have to cut roasts in half and cook to two temps (like steak and burgers) instead of trying to find the perfect temp in between.

        So back to your question - I don't mind my dark meat being a little over done. It seems to retain enough juices so that I enjoy it. Breast meat is a different story. There is no compromise there. As I write this, I just concluded I will quarter the bird no matter how I cook it and cook the breasts to two different temperatures.

        So question #1 - do you vote SV or traditional BBQ?

        If you vote SV - what temps/times do you suggest a) for dark meat a little to the well done side, b) one breast normal c) one breast well done

        Gawd this is complex but I guess that is what makes it fun. It's Thanksgiving up here Monday so this is a big cook. I was thinking of doing a practice run with SV but I'm running out of runway. Kind of makes me lean towards BBQ for full cook.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          PS: I think I found this year's project:
          http://www.seriouseats.com/recipes/2...ta-recipe.html

        • EdF
          EdF commented
          Editing a comment
          Yeah, I've had my eye on that Turkey Porchetta a couple of years now.

        • Hugh
          Hugh commented
          Editing a comment
          That does look like an interesting project. Let us know how it goes!
      • 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 | #5
        Get two turkeys, satisfy both camps.
        Cut up one sous vide at 165 degrees and finish.......quick hot deep fry!
        Or cut up one, Sous Vide at 155 (I do this with chicken) and finish........quick hot deep fry.
        Thaw the other one, cook whole on the grill. This should look thankgivingy on the table. DO it well done.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Turkey have bilateral symmetry, so, really, for this crowd, you could get one turkey and bisect it to do both crowds.
      • 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 | #6
        That is not a bad option. A bird is not an expensive proposition and I can freeze the meat. I'm thinking that if I have the two breasts separated though, just as easy to cook the breasts to two different temps.

        I don't have a deep frying option. I'll have to sear on the BBQ.

        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 | #7
          Is it a bad sign when I start to answer my own posts?

          Here is where I'm landing. I'm going to quarter the bird. I'll cook the legs and one breast to my inlaw's preference - well done in the breast (should leave the legs/thighs passable). I will experiment with sous vide with the other breast and try to create a delicious juicy golden turkey breast for my daughter and I. Turns the cook into fun for me. And, as they say "happy wife, happy life".

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1834
            • 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 | #8
            So, white meat turkey is, imo, inedible, at temps where dark meat turkey is just done.

            What I meant with my question is this:
            Do you want a traditional roast style turkey? A smoked turkey? A deep fried turkey? A confit of turkey? Ren Faire turkey legs... There are a lot of different traditional presentations of turkey. Over the years that I've done T-Day, I've done a vertical roast whole bird, a roulade of breast with stuffing, a sous vide leg roulade, a sous vide and close proximity smoked breast, a sous vide leg confit, and an injected and sous vided breast. Each one cooked differently, each one with it's own highs and lows.

            My only general recommendation, for most folks, is to separate light from dark, and cook to appropriate doneness. Your family, as discussed here and elsewhere, prefers meat well done (I can't fathom, but mileage does vary), so I dunno how much help I'm gonna be. I guess I'd do the light to 160-165 or so and the dark at 185. I wouldn't do 185 in a ziplock bag, as that's way above manufacturer's recommended 158* maximum. For the light, I'd either do the deep fry for finish or the close proximity smoking with grill grates, like I did last year. I like confiture, so I'd probably do confit of the wings and legs, with a quick fry to firm up the skin. Your mileage will vary, as your fam doesn't like what I do.

            The key is to figure what you want to present at the end, and work backwards from there.

            Comment


            • EdF
              EdF commented
              Editing a comment
              Yeah, it's a delicate tapdance, when the key to familial happiness likes it "cooked"!

            • Ernest
              Ernest commented
              Editing a comment
              Here is the thing, why go to 185 degrees when meat is perfectly safe at 165 or even 155 when held in the hot tub time machine long enough?

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Something like half his customers want stuff well done.

              The only thing I do at 185 is vegetable matter. I like min temps.
          • 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
            Potkettleblack - actually 1/2 my family and guests like it your way (including me). Its the 1/2 that like it well done that are causing me the headache. My lesson learned this weekend is to always cook in 2 pieces and do 2 different temps/times instead of stressing over finding a way to do it so everyone is happy.

            So I will burn a bunch of turkey on the BBQ for them.

            For me, Joule has turkey breast at 131 for 24 hours. Sound reasonable?

            Thx

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              If it looks good in their video, why not. I think I did mine last year at 131. 8-14h would be more about what I think, but if they've adjusted the recipe in Joule, why not. For your crowd, I think 145 would be a better temp. No real jack of juice at 145.
              https://www.chefsteps.com/activities...est-feast-ever

            • Ernest
              Ernest commented
              Editing a comment
              It will be safe to eat at 131 for 24 hours but the texture will be off.
              I do bird breasts at 145, minimum 4 hours.
          • 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
            An interim update on my turkey journey.

            I am chickening out with my turkey SV (is that a pun?). The more I've read/learned about SV and a Turkey, the more I've concluded I have to practice it before I use it for a big event. Thanksgiving here in Canada is this weekend so I need to reduce my risk.

            The 'problem' I want to solve is cooking for two drastically different palates, 1/2 the audience is a 'well done crew' and half are juicy/tender kind of folks.

            I really like the idea of quartering the bird to solve the problem. I'm going to stick with a BBQ cook. I will simply pull one breast at 165 (maybe a little under) and faux cambro it while the other one cooks to some higher point (I'll let that team pick their temp). I'll let the legs cook to the second temp (I'm a white meat turkey guy so I don't care about the legs!).

            Things I"ll learn:
            - thawing a turkey with SV so I can cut up the bird (anyone any thoughts on this?)
            - how to quarter a Turkey (I've only done this to chickens - YouTube will be my friend for this)
            - and most importantly, what a turkey tastes like when it isn't cooked to dry, chalky texture. (I've never been a Turkey fan, I hope this changes me)

            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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