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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.

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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.

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Bring The Heat With Broil King Signet's Dual Tube Burners

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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.

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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!

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The Swiss Army Knife Of Thermometers


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


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.

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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.

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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

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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.

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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



Meat-Up in Memphis 2020

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Question - Sliced SV Chuck Roast

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  • Top | #1

    Question - Sliced SV Chuck Roast

    I’m debating doing a sliced chuck roast as to pulled beef.

    Curious what instructions and tips folks would suggest to pull this off?

    QVQ , SVQ, times, temps, etc...

  • Top | #2
    Potkettleblack is our in house SV guru.


    • Top | #3
      AFAIK, the only difference is that you pull it a bit before probe tender because it's had to slice when probe tender.

      I do suggest cutting it in half with the grain and then stand on the cut side to slice across the grain. I find it easier to slice that way.


      • Top | #4
        My opinion would be to pull a Chuck roast.. if I wanted sliced I would do a round roast or sirloin roast.. but that is just my opinion..


        • Backroadmeats
          Backroadmeats commented
          Editing a comment
          And the only thing I know about sv is I have but I one have not used it..

      • Top | #5
        Slicing Chuck is a bit of a tricky business because it’s a mess of muscles that don’t all run parallel. I do em as steaks sometimes. Sirloin might work a bit better.

        That said, maybe 135x48-72, shock, fridge, debag, paint with beaten egg white, affix rub, smoke up to maybe 160 at most. Alternatively, 155x12-24.

        But it works really nicely as pulled.


        • pjlstrat
          pjlstrat commented
          Editing a comment
          Originally posted by Potkettleblack View Post
          That said, maybe 135x48-72, shock, fridge, debag, paint with beaten egg white, affix rub, smoke up to maybe 160 at most. Alternatively, 155x12-24.
          I thought I knew how to cook and the english language....he says as a tear rolls down his face

        • Ahumadora
          Ahumadora commented
          Editing a comment
          pjlstrat English is always Spelt with a capital E. In Spanish no Capital.

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Ahumadora Que?

      • Top | #6
        Yep only take to 160 if slicing.


        • Top | #7
          I’ve taken them to 180-ish for slicing, per the recipe here in the free section. I like it better cooked higher as more fat renders and it seems more moist.


          • Hugh
            Hugh commented
            Editing a comment
            jfmorris - when you say you take it to 180-ish are you talking in the smoker after SV or in a smoker without SV?

            The reason I ask is that I haven't had any luck with chuck on the BBQ either traditional or SVQ. I always end up drying it out.

            Thx as usual
            Last edited by Hugh; July 13th, 2019, 03:15 PM.

          • jfmorris
            jfmorris commented
            Editing a comment
            Hugh I am sorry for the confusion. I was talking smoked only, I totally missed that we were talking SVQ. I have not tried a chuck roast with my Anova yet.

        • Top | #8
          I do my sous-vide chucks in a manner similar to brisket: chopped. Most sous-vide BBQ meats I do at a lower internal temperature than traditional stuff is chopped: brisket, chuck, and pork shoulder being the big three. I like the texture and chopped/cubed does a good job of getting the surface spices mixed in.

          My chopped chuck goes into the water bath around 135ºF for 60-72 hours with nothing but salt. After that I chill it or freeze it. When I smoke it, I smoke it at higher temps (around 300ºF) until the internal gets up to about 120ºF. I'm going to try smoking some starting from a nearly frozen state today actually.

          As a result of some comments in past by Potkettleblack I tend to reserve sous-vide for doing things I can't do without it. For instance, if I want "traditional" pulled meats, I just cook them in the traditional manner—the only exception being when I want a small quantity, which is something sous-vide excels at. My sous-vide-que is almost always cooked to internal temperatures I can't get with any other method. Chopped, medium rare brisket has got to be one of my favorite foods at this point.


          • Nate
            Nate commented
            Editing a comment
            What is the process you and Potkettleblack are using for chopping?

          • binarypaladin
            binarypaladin commented
            Editing a comment
            Basically the same as slicing and the chop it up into cubes. It mixes the bark in.

            I dunno if Potkettleblack chops. I was referring entirely to novel temperatures.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I either do cooler and slice like steak or go for full pulled. Cooler and like steak is 133x72, then sear.
            Last edited by Potkettleblack; July 18th, 2019, 06:34 AM.

        • Top | #9
          Like some of the others, I SV chuck roasts at 135 F for about 36-48 hours, then shock cold. Then I cook it like a reverse seared steak. Bring it back up to 135 F with smoke, then sear for a couple of minutes per side. Slice. Beautiful medium rare with texture like a rib-eye.


          • Top | #10
            I agree with theroc, here’s your QVQ medium rare chuck recipe...I guarantee it



            • Top | #11
              Potkettleblack , Troutman , theroc , jfmorris , binarypaladin , RonB , and others...

              thank you for your help. In the end it had a good flavor and the wife really liked it so that is a bonus!

              I had a couple of unexpected schedule issues which messed with my plans but definitively a decent fist attempt.


              -dry brined 24 hours
              -SV 135 for 71 hours
              -Ice shocked for 30 minutes
              -Pat dry
              -Added McCormick’s Montreal Steak seasoning
              -Smoked at 350 till 150-155ish internal temp
              -Seared both sides approximately 1 minute
              -Separated/Cut into different parts
              -Attempted to cut against the grain
              -Served with some Red Wine / Purge reduction


              -Had originally planned on keeping in fridge till Saturday to cook. Scheduling conflict came up.

              -It kind of stuck to the SV bag some when trying to get it out so it kind of started to pull apart a little following the main fat lines but ultimately came out in one piece.

              -Original plan was to only go to 135 on smoker but accidentally overshot while working on the reduction.

              -Used the purge for a red wine reduction. First time ever doing something like that. Wasn’t bad but would love to learn how to better do this.

              -Texture was between a medium/well done steak and pulled but wasn’t bad.

              — 1/2 cup of filtered purge
              — 1/2 cup red wine
              — reduced about 1/2
              — added two tbsp butter
              — added some McCormick’s Montreal Steak Seasoning.

              Question: Does anyone else put their meat on the pellet cooker and then fire it up? I do this because the smoke is intense when starting up.

              Definitely want to try this again and as well as some other techniques like burnt ends.

              Thanks again!

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              Last edited by Nate; July 17th, 2019, 05:57 PM.


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Looks good.

                I don’t put the meat on before getting the Grilla up to temp because it gives it a bit of what I call “cigarette flavor.” But I might like a lighter smoke than most.

                To improve the reduction, reduce it more. If you look at someone who really knows what they are doing, and see them explain it, like Rick Bayless, the key to reduction is really reducing it a lot. Like 75%.

              • Nate
                Nate commented
                Editing a comment
                Potkettleblack , thanks... I will definitely check out his reduction info.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                With Bayless, it's usually in the building of salsas and such, but it's a really drastic reduction of an ingredient to get the concentration he's looking for. Modernist Cuisine is very much the same. Kind of depressing to make something like the Red Wine glaze of theirs, given how much stuff goes into it for the yield.

            • Top | #12
              Nice lookin' hunk o' meat. Next time google au jus and pick a recipe that sounds good to you. Use the purge instead of beef broth although you could add some broth if the au jus wasn't beefy enough.

              Here's what I would do:

              Caramelize some onions, and when they are ready, chop a clove or two of garlic, add and cook for another minute or two.
              Add a tbs of Worcestershire sauce, then add an ounce of red wine and your strained purge. Reduce until it tastes right or thickens a bit, (or add a tbs of flour mixed with enough water to make a slurry to thicken a bit). If not beefy enough, add beef broth to taste.

              Edit to add that I strain before serving
              Last edited by RonB; July 17th, 2019, 06:55 PM.


              • Nate
                Nate commented
                Editing a comment
                Awesome! Thank you.

                I did use the purge. I just found a simple recipe since I was in a hurry... I replaced the broth with the purge like you said... I didn’t have any shallot so I just had to go on the fly.

            • Top | #13
              Meat does look great and I’m glad you were pleased with the result, that’s all that matters. A couple of thoughts;

              You SV’d at 135* then smoked to 150*. Typically if you plan to achieve a 150* finish then SV to that temp, it will actually take less time.

              Try smoking the meat before the SV bath. That’s the first Q of the QVQ process. Why? If you think about it that’s when the meat is cold and wet and will take on the most smoke and color. Then proceed with the rest of the cook!

              Finally, to your question of putting your meat on your pellet at start up, I would advise against it. Generally at start up that big billow of Smoke is the initial ignition within your burn pot and can be acrid, possibly imparting a bad taste. Pellet grills should operate under the same notion as a kettle or stick burner, with clean blue smoke.

              I think you did a good job overall and again you were happy so that’s what matters!! Continue to experiment with various times and temps, you’ll be surprised how it changes the results and shows the versatility of the chuck roast.


              • Nate
                Nate commented
                Editing a comment
                Thank you.

                The initial plan was to QVQ but my Sunday got messed up and I wasn’t able to... I had to settle for SVQ...

                And like a rookie I stepped away from the cooker too long and didn’t have my thermometer alarm set...

                I really want to try a med rare Chuckie and brisket using this method!

                This was my first time doing a SV bath on something longer than 4 hours.

              • binarypaladin
                binarypaladin commented
                Editing a comment
                Still looks good. When I smoke something I do in sous-vide, I generally don't take the middle to anything hotter than about 15-20ºF below the sous-vide temps. You have to deal with carryover and in the case of oddly shaped things like briskets, you have thinner parts. With that said, since you've already broken the meat down, it's still fine.

            • Top | #14
              That looks pretty good.


              • Top | #15
                It looks like you did great. My favorite smoked meat is QVQ chuck or sometimes like you my schedule doesn't work so SVQ. I always go for sliced.