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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

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Meat-Up in Memphis 2020

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QVQ Medium Rare Brisket - Step by Step

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  • Top | #31
    Troutman what was your method of lightning and arranging the coals in your wsm?

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Minion method with wood chunks buried. I also have fan control, makes a big difference.

  • Top | #32
    I just bought a 50' roll of 15" vacuum bags, so I am ready to try this again. (I was unsuccessful w/the 11" roll. LOL.)

    Comment


    • Top | #33
      Well I'm a bit late posting, but I tried this last week. Here is what I came up with.

      Dry brined overnight and placed in PBC the next evening. This was a prime whole packer I had picked up from Sam's Club. Not very big for a whole packer...around 13.5lb post trimming. Rubbed generously with black pepper.

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      Set back and have a margarita...critical step. Do not skip the drink.

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      Cooked around 2hrs and hit around 125 internal so I pulled it, stuck it in a vacuum seal bag and into the water bath. As you can see below I didn't have much color at this point. Maybe should have added more wood since the PBC usually depends on drippings for smoke and with this only going to 125 I didn't have a lot of juice flowing yet. Anyone else tried or noticed this?
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      Into the water bath it went for approximately 60hrs. (And thanks to the forum for suggesting the Coleman Party Stacker as a container for the cook. Worked like a champ.)
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      I know they said 50 was enough, but I wasn't getting up at midnight to do the second smoke. I added some more seasoning as I had rubbed off a lot of the pepper in the bag. I also added some Chupacabra brisket magic rub Second smoke was again around 2hrs...I might or might not have accidentally left the lid on the PBC cracked and let the temperature get to 400 at one point.... Final result. Click image for larger version

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      Very good. Flat was moist and very tender. Texture was closer to a steak than what I normally associate with brisket but was far from the dried stuff that is only good for chopping up I usually get on thin flats. Point was also excellent but the level of smoke was lighter than usual and again texture was slightly different. Not steak like, but not the same as a fully smoked brisket. For me, I think i will separate them next time. I really liked the juicy flat better than anything I normally get, but the point... It was good, but I think I prefer the burnt ends style with a long smoke. I can't even really explain what was off other than my wife an I both agreed it wasn't quite right. I will definitely keep playing with this. Out of curiosity has anyone tried the recipe Clint has on the free side. He did 155 for shorter time and did SVQ instead of the QVQ. Just curious what others thought of it.

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        Looks great!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        155 will yield a more traditional brisket finish.
        And based on my reading, adding wood to both ends of the process on the PBC would yield more smoke.

      • Huskee
        Huskee commented
        Editing a comment
        I must remember not to skip step 2....

    • Top | #34
      Excellent job my friend!! It is a departure from low and slow brisket. Next time I’d suggest just doing a flat, you seemed happy with that result.

      As to Clint’s SVQ, the Pit has jointly gone beyond his and others like his to develop the QVQ alternative. We feel it’s superior in that your first pre-Smoke is key to getting a better finish. Meat, when cold and damp, takes on the most Smokey flavor. Once pre-smoked, you’re ready for the bath. Post smoke simply resets the bark and reheats the meat for service.

      His lacks that critical first step, otherwise it’s basically the same thing.

      Comment


      • Top | #35
        That looks great I can't wait to try it.But I was thinking of using the flat as that tends to dry out sometimes.
        Last edited by brew7353; July 24th, 2019, 05:28 AM.

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          I think QVQ is the best treatment for the flat.

      • Top | #36
        Just reactivated my pitmaster membership and this thread made it more than worthwhile.

        Comment


        • Top | #37
          Just had to comment on what an eye opening thread this has been. On the 3rd I dry brined a brisket flat I had purchased from Porter Road. On the 4th I rubbed it with Hank’s Beef rub and smoked it to 150F. Then put it in the bath double sealed at 155F for several day until pulling it before Saturday dinner so it could spend more time in the smoker.

          It was a hands down winner. Moist, flavorful, and tender with just the right tug. No stressing if I would be ready for dinner time and I got to spend all day with my guests without worrying about what was going on with the smoker. As a bonus I kept using the sous vide bath to reheat bags of pulled pork I had prepared on the 4th for other meals over the weekend.

          This is going to be my standard preparation when I have a lot of guests over for a weekend. Hats off to you Troutman for bringing this subject to our attention and providing clear instructions.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Thanks Don, know it's up to you to spread the love !!!

          • Donw
            Donw commented
            Editing a comment
            Also want to give a shout out to texastweeter . Did those Cowboy beans per your instructions and they were outstanding. They are going to be a staple around here from now on.🙂

          • texastweeter
            texastweeter commented
            Editing a comment
            Donw well thankya! Glad you enjoyed em. I sure do!

        • Top | #38
          Any suggestions on how to adapt troutman's process for a full packer, point and flat NOT separated, exterior fat mostly trimmed off?

          Comment


          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Exactly the same, but you’ll need a bag big enough for the SV step.

          • Troutman
            Troutman commented
            Editing a comment
            Correct. Actually mine was a whole packer, the front flat was cut off for pastrami. The post above by sos2979 was also a full packer. So have at it !!! I'll actually be doing one in August that is dry aging as we speak.

        • Top | #39
          Picked up a flat to finally try this technique. Click image for larger version  Name:	20190725_202611.jpg Views:	1 Size:	3.43 MB ID:	720508 I salted for an hour then cross hatched and rubbed with bbbr. Smoked on the pk360 for about 2 hours until around 120 internal temp. Then i slid it over the coals for a few minutes. The process reminds me of chefsteps and Dave Arnold's pre-searing technique for sous vide steaks. Basically to develop crust/bark no matter the heat level it still takes time to build the maillard reaction crust/bark. So the more times you can expose you meat to the process without over doing it the better the outside will be. Refreshing a sear or simply doing a half sear to build on your final sear is about the same as QVQ. I've also heard enough debate about pre vs post smoke to see the genius in doing both. Click image for larger version  Name:	20190725_203531.jpg Views:	1 Size:	3.82 MB ID:	720509Click image for larger version  Name:	20190725_204416.jpg Views:	1 Size:	2.98 MB ID:	720510 Got it in the bath for the 54 or so hours can't wait to see how the final step goes. 👍🍖
          Last edited by Michael Brinton; July 25th, 2019, 07:06 PM.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Your're gonna like it. I have a whole packer dry aging and will be QVQing it to medium rare finish within the next week or two.

          • Michael Brinton
            Michael Brinton commented
            Editing a comment
            That sounds so good. In Pennsylvania flats are sold as "whole packer brisket." You really have to search to find the real thing.

        • Top | #40
          All in all it came out well. 225 was to low for bark development. Next time i would definitely start at least 275-300 +. I over shot the final temp attempting to get the bark set. The brisket available to me locally would probably benefit from 72 hours cooking. I'm planning to do this again soon adjusting those factors. Everyone at dinner thought it was great. Click image for larger version

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          • Top | #41
            As I’ve said before I have had better luck with a hot finishing step (350 vs 225) to get the bark, others have had better luck going low. I think we need lots more experimenting and eating of our mistakes. :-)

            example of QVQ pastrami...


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            Comment


            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              Nice bark! I think I over did it with the rub as well. I didn't dry it off after the sous vide step, just added more rub.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              I'm in the slow for the first Q and hot for the second camp.

          • Top | #42
            OK, here's my question. Why put it in the smoker for two hours first? I've been cooking sous vide for a number of years, albeit only steaks and fish and veggies, but I've never pre seared any of it because invariably, whatever is in the bag is soaking in fluid by the time it's taken out of the bath. I would think that it would be very detrimental to whatever bark had formed during the initial smoke. Has anyone tried first cooking it sous vide for 48 hours at maybe 120°, then putting it in the smoker either low and slow or hot and fast until the desired internal temp?

            Comment


            • Polarbear777
              Polarbear777 commented
              Editing a comment
              The first Q is just for smoke, not really bark. The “V” (SV) step then takes care of the collagen conversion and tenderness. The second Q gives you the bark and additional smoke.

              Smoke sticks to cold and wet and you get to do that twice with QVQ.

            • T-bone
              T-bone commented
              Editing a comment
              +1 on what Polarbear777 said.

              From what I learned at a recent SV Summit...

              - A SV pre-sear adds flavor, it’s not for bark.

              - 120 is too low for long cooks because there’s too much of a chance for bacterial growth. I believe CREA recommends 127 as a minimum and our fearless leader, Meathead, recommends 131.

              - An ice bath and chill is recommended after SV long cooks. It helps in developing additional flavor.

            • Troutman
              Troutman commented
              Editing a comment
              Nothing to add, good responses above. We as a group have developed the QVQ method on various proteins over the last couple of years. Try it, if you have the time, it’s a nice improvement over SVQ.

          • Top | #43
            Polarbear777 T-bone,or Troutman Thank you all for your answers. I get it now. I'm absolutely going to try the QVQ method cause I've got lots of time on my hands. On a side note, AmazingRibs.com is astounding for the aggregation of BBQ knowledge that resides on this site. Thank you Meathead for coming up with the idea, and thank you to all active participants who willingly share your knowledge with newbies like me. You're an invaluable resource for folks that love BBQ.

            Comment

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