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Meat-Up in Memphis

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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

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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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sous-vid-que flank steak for fajitas

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  • PhotoJoseph
    Club Member
    • Aug 2015
    • 53
    • Ashland, OR

    Top | #1

    sous-vid-que flank steak for fajitas

    Last weekend I did a sous-vid-que that came out great (second time doing this technique), but has room for improvement. I wanted to share and see if anyone else had different ideas, suggestions, and results with this.

    To start, I used this Alton Brown recipe for marinade which I’ve been using for years. It’s awesome:

    http://www.foodnetwork.com/recipes/a...ipe/index.html

    The recipe/technique is for skirt steak, which is much more expensive, so we usually do it with flank. Incidentally I did actually try his “put it directly on the coals (dirty)” technique once with skirt steak too… turned out nice, but not worth the effort IMHO (and such a waste to fire up coals just for that few seconds of cooking!).

    For the sous vide time and temp, I followed the advice in this article here…

    https://amazingribs.com/more-techniq...oker-sous-vide

    …to cook at 131F, because below that is risky. Now, I’ve regularly done steaks (like a thick ribeye) at 120 or 125 for several hours in SV to then finish in the pan, but maybe that’s a bad idea? Cooking in the water at 131 then finishing on the grill made the meat more cooked than I’d like. I want it red and rare; this was pink and cooked more than I want. Mine were in the bath for just a few hours. I know the article above says your can do like 8 hours which will make it really tender; I’m sure it will, but even at 3 it was more tender than not doing the SVQ method. And yes, I did let the meet cool for probably half an hour before throwing it on the grill.

    So, comments and questions…

    1. Not to question the almighty Meathead and his crack science team, but is doing SV at, say, 120F for a few hours on flank steak really a bad idea? Is there a limit to how long you can cook at that lower temp before things get dangerous?
    2. I love my marinade recipe but if anyone has another one they swear by, I’m all ears! Always happy to try something new.
    3. Any other suggestions for doing flank steak and making it awesome? I’ve done flank steak just on the stovetop (no sous vide even) many times and it’s great, but doing the SVQ method definitely takes it to a new level.

    Thanks, and happy grilling! I believe we’re doing this again tomorrow for a bunch of people. Homemade tortillas and homemade salsa really ties it all together, too ;-)

    cheers
    -Joseph
    Attached Files
  • klflowers
    Club Member
    • Sep 2015
    • 1975
    • Tennessee

    Top | #2
    Don't know about the 120 vs 131, but that piece of meat looks pretty darn good to me.

    Comment


    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      It was good… but you know… I want perfection ;-)

    • klflowers
      klflowers commented
      Editing a comment
      Keep chasing. If you find it, let me know. I been chasing it for years lol.
  • RonB
    Club Member
    • Apr 2016
    • 10863
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #3
    I have not tried that recipe, but we love Rachel Ray's recipe. Make sure you fix the onions per her directions - they take the fajitas over the top:

    https://www.rachaelrayshow.com/recip..._steak_fajitas

    Comment


    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      Nice, thanks!
  • 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 | #4
    "And yes, I did let the meet cool for probably half an hour before throwing it on the grill. "
    Cool or did you shock cold?

    If it's more done that you want, you should shock in ice water until it is fridge temp.

    You could use the freezer trick to dry the surface to give the sear faster.

    The problem with flank and skirt for SV then on the grill is that they aren't that thick, so you're going to have a hard time building a nice sear without cooking the interior.

    Any rate, my flank method is to salt, bag, cook at 131, shock and fridge. Then, on cook day, remove from bag, unfold, dry with paper towels, season, and sear 1 minute per side, then 30 seconds per side. Produces a nice enough sear. Cut against the grain on the bias, it's great stuff.

    As to <129 sous vide. If you are going to cook and then throw on the grill, go for it... 3 hours at 125, dry and sear... it's not pasteurized, but in the carryover it will get food safe.

    I don't have a marinade for you. Sorry. I'd just build a sauce for it and call it a day.

    Comment


    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      Cooled, not shocked. I like the freezer idea. Double whammy.

      I am curious about the sub-131 SV. You’re saying go for it, others say it’s not safe. Do you know how long it can be at, say, 125 and still be safe? Because no matter what temp (over 125) you cook anything at, it’ll spend time at 125, so it’s not like that’s a magically unsafe temp.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      129 is generally safe to whatever length. 127 might be as well. Below that, sub four hour, no storage, for immediate use.

    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      OK, I’m definitely only talking about a few hours, not the full 12, so that’s good to know. Thanks!
  • MBMorgan
    Club Member
    • Sep 2015
    • 5723
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    Top | #5
    SV below 131 deg. F is indeed dangerous. Like you, I've had issues with overdone steak cooked at 131 then seared on my gasser (a Weber EP-330 with sear burner) because, even with the sear station at "warp 10" it takes a little too long to get a nice crust to develop. To combat that, I've been using a Searzall torch attachment that is much hotter than the gasser and am very happy with the results:

    Click image for larger version  Name:	MD Steak Sliced.JPG Views:	3 Size:	820.2 KB ID:	708057

    Others report similarly successful results by searing in a cast iron skillet or on a griddle.

    Shocking prior to searing (as recommended by Potkettleblack ) works well, too.

    Comment


    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      That’s a beautiful hunk of meat. Is that SV’d at 131?? That seems so rare (the way I like it) for 131.

      I’ll try the shock. I usually do sear on cast iron, but it’s summer and the grill is going for veggies and I do love the final hit you get from the charcoal grill vs the pan, so I want to do that while I can. I very much understand that the cast iron gets hotter and obviously is a flat surface vs the Weber grill… but damn if I don’t love that charcoal!! Maybe I’ll just go “dirty” again!

    • MBMorgan
      MBMorgan commented
      Editing a comment
      PhotoJoseph - Yep. SV at 131 for about three hours then immediately seared with the Searzall torch (didn’t shock). The steak was a USDA prime tenderloin ... used here just to illustrate the result.

    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      MBMorgan — gorgeous. Thanks!
  • CaptainMike
    Club Member
    • Nov 2015
    • 2108
    • 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 | #6
    Great advice above. One thing I do when searing anything directly after SV is to unbag, pat dry with paper towels then air dry on a wire rack while the gasser is getting the flat GrillGrates ripping hot. Rub down with avocado oil, season, then sear until it gets the crust I want (60-90 seconds per side). Works well for me.

    Comment


    • PhotoJoseph
      PhotoJoseph commented
      Editing a comment
      I did all that except the oil… good call.
  • PhotoJoseph
    Club Member
    • Aug 2015
    • 53
    • Ashland, OR

    Top | #7
    OK, it has begun! Using the Rachel Ray recipe (modified for missing ingredients) and the veg will be done on the grill, so no deglazing. Meat will SV at a lower temp for a couple to few hours, depending on everything else. Here’s some photos; more posting as we go on my instagram @ photojoseph ;-)
    Attached Files

    Comment

    • Old Glory
      Club Member
      • Feb 2018
      • 456
      • Northshore MA

      Top | #8
      My Joule recommends 129 degrees for about an hour then a fast sear for steaks. I use my gasser or a blazing hot cast iron pan. I dry off the steak and let it rest as grill/pan heats up. rests.

      It's my understanding that it's the combination of time and temp that kills all the bad stuff. USDA Cooking temps are food safe for meat at the stated temp instantly. If you cook at a lower temp you pasteurize your meat and it is safe.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Joule has a different recommendation for Flank and Skirt. Fine print is that the basic steak and ultimate steak recipes are for tender cuts.

        Correction: the flank green beans and whatnot goes short time. The carne Asada goes 8.

      • Old Glory
        Old Glory commented
        Editing a comment
        Potkettleblack I was commenting more on the temp question cooking below 130. I was trying to say that the Joule recipes routinely call for temps under 130. I do know other cuts require longer cooking time to tenderize them.

        I am still confused by the inconsistencies in times for the same cuts of meat though.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Temp is doneness, time is tenderness. Different people have different preferences. Also, different end goals require different preps. If you want more chew to flank, less time, or if thin slicing is part of the program. For tacos, longer run, because you want some tender bites.
    • PhotoJoseph
      Club Member
      • Aug 2015
      • 53
      • Ashland, OR

      Top | #9
      Batch two…
      Attached Files

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 557
        • Southeast Illinois

        Top | #10
        OK, I’m being serious and don’t take this the wrong way but why would you SV a flank steak?? It cooks so fast to perfection on a hot grill anyway, just seems like a lot of trouble for such a thin piece of meat?

        Comment


        • PhotoJoseph
          PhotoJoseph commented
          Editing a comment
          NO worries, fair question. Two reasons. First because I wanted the long slow SV to tenderize it a bit. I’m not sure that I’m getting that at only a few hours (the recipe here on amazingribs that I linked above SVs for 13 hours!), but I figured any long slow heat would help. And also because in the pan, by the time it gets to temp in the middle, even though it’s fast, I found the outer edges to be way too done. Honestly I don’t think I’ve ever done it JUST on the grill. I evolved from pan to here
      • PhotoJoseph
        Club Member
        • Aug 2015
        • 53
        • Ashland, OR

        Top | #11
        OK, last batch. The marinate was good (thank you @RonB) but I prefer my original. The picked onions were a total win though! And doing the SV at 127 for about 3 hours worked great. I iced it to cool fast, and finished when the time was right. As you can see, it came out great!! Thanks everyone for the help!
        Attached Files

        Comment

        • Red Man
          Club Member
          • May 2018
          • 559
          • Western Washington

          Top | #12
          Looks great! I’ve read that it’s safe to SV below 131 if you do a front sear to kill off anything on the surface.

          Comment

          • Troutman
            Member Recipe Director
            • Aug 2017
            • 6285
            • Republic of Texallence

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            Top | #13
            Great looking pictures and excellent write up. I get that you SV the flank for tenderness but I'm in the non-SV camp on this, grilling after a long marinade always works well for me. I tried doing skirt via SV about a year or so ago and over did it. The meat came out of the bath with the consistency of mush, hadn't tried thin cuts after that disaster. It looks like yours came out good however.

            I like the Alton Brown marinade, it's very close to mine. I use a lot more citrus because of the acid content. Try using a variety of like lime, lemon and even orange. Also, the soy is a real winner. I had a Mexican chef tell me to use Dale's, he swears by it. I really like it, it's got MSG to give that umami note as well as heavy on the soy content. There is a reduced sodium version if you have a problem with too much salt.

            Again, good post, I like the direction you headed in.

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10143
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
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              Top | #14
              Thanks for the great write up.

              Comment

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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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