Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Inagural Sous Vide Cook?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • allsid
    AmazingRibs.com's Head Fire Starter
    • Apr 2017
    • 333
    • Missoula, Montana USA
    • Check me out on Instagram:
      @GrillingMontana

    #16
    After you get your feet under you with sous vide cooking, try scallops. I have no idea what it does to Costco scallops, but they become so sweet and delicious with a quick sear to finish.

    Comment


    • hoovarmin
      hoovarmin commented
      Editing a comment
      Can't wait to try that!

    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      Added to the mental list. Thanks.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      LangInGibsonia, I made a folder in gmail called "want to cook." Everytime I come across something I want to cook one day, I send myself an email with the dish in the subject line and then store it in the "want to cook" folder. When the weekend approaches I review it, and pick one.
  • hoovarmin
    Founding Member
    • Jul 2014
    • 577
    • Neptune Beach, FL
    • Weber Performer 22
      SNS
      Joule
      Thermoworks Smoke
      Thermoworks Thermapen
      Kingsford Blue Bag

    #17
    Thanks so much to everyone for these suggestions. The new toy arrived last night around 8pm , and despite being completely exhausted I couldn't resist trying it out. I cooked 5 airline chickens per Potkettleblack suggestion. I seared one in CI around 10pm when everyone else was asleep and enjoyed it immensely. The texture and juiciness were amazing.Two are reheating now in the "hot tub" for Mrs. hoovarmin and #3, and I'll be searing them on the kettle in a bit. This morning for breakfast we enjoyed perfect "Ramen Eggs," something I have pursued and never achieved for quite some time. Low and behold, Georgia rookie 903, I went to Publix this morning after breakfast with #4 and they had a Tri-Tip! I thanked the butcher for stocking it and he said "I can't believe you're buying that - nobody ever buys them so we never put them out." So, in an hour or so I intend to Sous Vide the Tri-tip 3 hours at 130 and then reverse sear on the kettle. I really can't describe how much enjoyment I've derived from following the suggestions of all of you here in The Pit. Thank you all for responding to my post with such great suggestions and guidance.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      hey buddy dont be afraid to cook that for more then 3 hours if you need to. are you going to go straight to the grill or hold it cold?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      There are two schools of thought on sirloin (tri tip). One is treat it for minimum cook through, like 3 hrs. The other is to take it long, to 8-24 or so.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      fzxdoc persuaded me to extend the cook, HouseHomey. I'm going 15 hours and then an ice bath.
  • Georgia rookie 903
    Club Member
    • Sep 2017
    • 143
    • Augusta,Ga.

    #18
    That's great to hear about that moist juicy chicken and I know Mrs Hoovarmin will enjoy that too. And can't wait to hear about that tri tip wow now I am fired up. thanks for letting me put my 2 cents in and letting me in your passenger car on the ARS Train ride ..wheat

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 4534
      • 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 (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (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
        Instant Pot 10 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

      #19
      FWIW, for Tri Tip, I do 12 to 15 hours at 131°F followed by a quick sear per Breadhead's recommendations over on this topic. Turns out marvelous.

      But hey, everyone's got their own tri-tip sweet spot. Have fun finding yours, hoovarmin .

      Kathryn

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        fzxdoc, I got no problem taking this Tri Tip for a longer ride. Thanks so much! Dinner plans just changed.

      • kmhfive
        kmhfive commented
        Editing a comment
        I do this also, hoovarmin. Works great for me!
    • phrogpilot73
      Club Member
      • Oct 2017
      • 133
      • Virginia Beach, VA
      • Outdoor Equipment
        • Myron Mixon Pitmaster Q3
          • Pellet Pro by Smoke Daddy Controller
        • Weber Original Kettle Premium Limited Edition
        • Masterbuilt two door propane smoker
        • A-Maze-N 6" Tube & 5x8
        • Char-Broil The Big Easy Tru Infrared
        • Margaritaville Tailgating Grill
        • iGrill 2 with ambient probe


        Indoor Equipment
        • Anova Precision Cooker
        • Instant Pot Duo 6 Qt
        • FreshRoast SR500 Coffee Roaster
        • T-Fal EZ-Clean Oil Filtration Fryer


        Favorite things to smoke
        • Pork Belly
        • Brisket
        • Babyback Ribs


        Favorite beverages
        • Cream Soda
        • Fruit Flavored Water
        • Horchata

      #20
      The first thing I did in my sous-vide (I have an Anova) was a flatiron steak. Cut a 16oz flatiron into two 8oz steaks. Salt, pepper, crushed garlic, into the foodsaver. Into the bath at 135 for 1 1/2 hours. Sear however you feel like it (I did it in a cast iron skillet), and serve with prosciutto wrapped asparagus. I think the whole meal cost $19 ($7 for the steak, $5 for the asparagus, and $7 for the prosciutto). I did the asparagus on the smoker while I was finishing the steak in case you're curious.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Yum. How did the steak turn out, phrogpilot73 ?

      • phrogpilot73
        phrogpilot73 commented
        Editing a comment
        As tender as Filet, as flavorful as Rib Eye. It is now my wife's favorite cut of meat, and it sold her on sous vide!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Thanks, phrogpilot73 . I'm going to give this a try.

        Kathryn
    • HouseHomey
      Club Member
      • May 2016
      • 4599
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        Too cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 7 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #21
      Stick with fzxdoc and your golden. Whatever makes your boat float. Work that in.

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 4534
        • 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 (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (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
          Instant Pot 10 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

        #22
        Well, I enjoyed watching those ABCBBQ/Baby Back Maniac videos that Georgia rookie 903 mentioned as well.

        They did one video with a 3 hour sous vide followed by cold grate reverse sear, and a second video with an 18 hour sous vide followed by cold grate reverse sear. Dave and Justin seemed to think the longer sous vide time was not as good for their steak from a texture viewpoint.

        That's why I said earlier that it's fun to find the sweet spot for that cook, by trial and more trial for each Q'er and his/her setup and preferences. I don't think you can go too wrong either way as long as it's not cooked so long that it turns to mush.

        For my setup, 12 to 15 hours at 131°F for tri tip works best. I've a done longer time only for a frozen tri tip. I did that tri tip sous vide from frozen where it's recommended that you add half again as much time as used for unfrozen meat. That one cook was done around 20 hours and turned out great.

        Kathryn
        Last edited by fzxdoc; October 8th, 2017, 06:50 AM.

        Comment


        • Georgia rookie 903
          Georgia rookie 903 commented
          Editing a comment
          after watching video's and reading lots of post I think the lady (fzxdoc) is right find the sweet spot why? because its a low cost good piece of meat to practice with. do two of them like ABCBBQ/babyback maniac did . IMHO....wheat
      • 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)

        #23
        I am skeptical of the add 50% more time for something from frozen tip. The Baldwin work suggests that for steaks should be like an extra half hour or so.

        18h is too long for tritip imho. Especially if they're gonna turn around and do a reverse sear on it. I'd think for cold grate reverse sear, you'd want a lower initial Sous Vide time, as you're recooking it with the reverse sear.

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #24
          A steak

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 4534
            • 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 (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles

              Fireboard Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (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
              Instant Pot 10 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

            #25
            Originally posted by Potkettleblack View Post
            I am skeptical of the add 50% more time for something from frozen tip. The Baldwin work suggests that for steaks should be like an extra half hour or so.
            Good to know, Potkettleblack . I didn't check in Baldwin's book, since Chef Steps (on my Joule app) recommended adding half again as much time for frozen. I followed the CS recommendation for that one frozen-to-table cook and my tri tip turned out perfect for us.

            Kathryn

            Comment

            • hoovarmin
              Founding Member
              • Jul 2014
              • 577
              • Neptune Beach, FL
              • Weber Performer 22
                SNS
                Joule
                Thermoworks Smoke
                Thermoworks Thermapen
                Kingsford Blue Bag

              #26
              So I kept the Tri-Tip in the Sous Vide at 131 for 15 hours and then into an ice bath and the the fridge. in the evening I put it in the kettle at 225 and brought it up to 110 per Dave and Justin's instruction, then pulled it off and fired up a chimney of charcoal. I used the cold grate method, spinning every 60 seconds and flipping for a total of 4 minutes. I got a great sear, but unfortunately, the interior was cooked far beyond my tastes. My kids liked it, and there weren't any leftovers, but anything above Med Rare for me may as well be out of a can. I'm thinking I must have seared too long? Maybe too high a temp on the sear?
              Click image for larger version

Name:	IMG_4546.JPG
Views:	8
Size:	1.67 MB
ID:	392809
              Click image for larger version

Name:	IMG_4547.JPG
Views:	7
Size:	1.73 MB
ID:	392810

              Comment

              • 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)

                #27
                4 minutes is obviously too long. With a reverse sear, should be able to have a very dry and warm surface, ready for fast blast to sear.

                Im not familiar with this "cold grate" method, but a 15 secondx4 per side should sear it nicely without developing that grey band as wide.

                Comment


                • hoovarmin
                  hoovarmin commented
                  Editing a comment
                  I can't believe I blew it like that. Like I said, the family enjoyed it, so it wasn't a total loss. I'm definitely going to do again and get it right.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Minimizing the grey band with searing is one of the harder parts of Sous vide cookery. As I said, screaming hot 15 seconds a side for a total of two minutes. Flipping every 15 cools the off side, and minimizes grey band.
              • Missin44
                Club Member
                • Oct 2017
                • 105

                #28
                The Tri-Tip is one of my favorites. Salt & Pepper then bag, add a bit of bbq sauce. Seal sous vide 6 hrs at 130. Remove from bag, brush liberally with more bbq sauce, sprinkle with brown sugar. Sear over super hot grill, just a couple min per side or until sugars caramelize. Slice.

                Comment


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Sounds delicious, Missin44 .
              • fzxdoc
                Founding Member
                • Jul 2014
                • 4534
                • 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 (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (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
                  Instant Pot 10 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

                #29
                As others have said, getting the sear right requires a bit of finesse, but rest assured, hoovarmin , your next tri-tip will be pretty doggone perfect. This cook is already pretty high up on the learning curve, looks like to me.

                How was the tenderness of that tri-tip?

                Kathryn

                Comment


                • hoovarmin
                  hoovarmin commented
                  Editing a comment
                  It wasn't like filet mignon, but it wasn't at all tough. I cooked it so much that it's hard to evaluate the effect the SV had.
              • Danjohnston949
                Former Member
                • Dec 2014
                • 4437
                • 1410 9th. St. N, Fargo ND

                #30
                @"The Pit" etal, I ordered My Joule back when it was a Kickstarter Product at the Urging of MeatHead‼️ Todate it is Still in the Original Box Unused❓ I "May" Have to get It Out & Try It On "Sumpin" after READING and SEEING All of These Great Cooks and Tips❓❓‼️❓❓ 🤔😚🙄😚🤔
                Eat Well and Prosper!❗️ From a Backyard Cremator in Fargo ND, Dan

                Comment


                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  No time like the present to grab that Joule and do a cook, Danjohnston949 . I'd love to see how you wrangle a hunk of tri-tip into submission.

                  K.

                • Danjohnston949
                  Danjohnston949 commented
                  Editing a comment
                  fzxdoc, Kathryn when My Parents had their Meat Market, They Called that $8.00 - $11.00 per Lb Tri-Tip Roast Hamburger @ $1.65 / # ❓ 😉🤗😇🤗😉
                  From a Backyard Cremator in Fargo ND, Dan

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Time to school your 'rents on good eats nowadays! My kids do it to me all the time, although I draw the line at their "eggless egg salad", made with tofu. No thanks. Now pass the Snicker's Ice Cream Bar, I say to them. Hahaha.

                  K.

              Announcement

              Collapse

              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
              See more
              See less
              Working...
              X
              Meat-Up in Memphis

              T-Shirts & More T-Shirts & More
              Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

              Cool Embroidered Shirt Cool Embroidered Shirt
              This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

              Click here for more info.

              Support ARC

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

              https://tinyurl.com/amazingribs

              BBQ Stars

              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              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.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              https://tinyurl.com/amazingribs

               


              Placeholder

              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 $299 delivered to your door!

              Click here to read our detailed review and the raves from people who own them


              The Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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

              Placeholder

              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


              Placeholder

              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


              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


              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


              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