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Meat-Up in Memphis

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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.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Sous Vide Turkey for Thanksgiving

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  • Top | #1

    Sous Vide Turkey for Thanksgiving

    I will not be able to fit the entire turkey parts in my pot - so I will be cooking them in two batches - dark, then light. I will place the first batch in the frig while the second is cooking. Then I plan to smoke/grill the turkey on the Weber. How long can I keep the meat smoking at a low temp (250??) in the Weber without overcooking? I have been following the recipe for Weber'ed turkey on this website for years and now want to try something different, but keep that great smoked taste!

  • Top | #2
    Exact time depends on the size of the turkey, but since it's already cooked, I'd pull it on the low side - maybe 150? However, I'd be concerned about the skin. I cook poultry hot and fast so the skin will crisp. I can't see that happening at 250.

    Comment


    • Top | #3
      Rosie first welcome to the Pit from the mountains of NC, hope you become a whole member. Now to the turkey. How high have you SV'd your turkey to the safe 165 temp. If so them I would get your Weber up to 300 and place the turkey on the grill. An hour to warm up the bird and crisp the skin should be enough. I hate soggy skin. LOL Once it gets back to 165 in the thigh and breast you can take it off and tent it the crisp skin should stay crisp for a while I have found up to an hour and the turkey will stay safe also.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        145 is a perfectly cooked breast, Sous Vide. Taking it to 165 is a recipe for cardboard.

      • mountainsmoker
        mountainsmoker commented
        Editing a comment
        Bkhuna that is your opinion. But if you take the bird off when the breast is 155 and let it rest it will rise to 165 it is a perfectly deliciously piece of meat..

        As far as you @iPotkettleblack how do you do you treat your cut up pieces of turkey as I don't know of any SV that can handle a whole turkey.
        Last edited by mountainsmoker; July 24th, 2019, 07:31 PM.

      • Bkhuna
        Bkhuna commented
        Editing a comment
        You don't need to cook turkey breast to 165° to be safe.

        This has been discussed here ad ad nauseam.

    • Top | #4
      I’m a bit confused (which is par for the course), why are you keeping it a long time on your Weber? Are you trying to pick up as much smoke as possible after the bath?

      Heres a strategy you might consider. Go ahead and smoke your bird whole first. When meat is cold and raw it takes on the most smoke. Take it up to about 140*. Then cut it up, bag it and into the SV in batches.

      Final step is to crank up the heat and do a final crisping of the skin and warm the meat. We call it QVQ. Give it a try, best turkey ever

      Oh and welcome to the Pit !!

      Comment


      • hogdog6
        hogdog6 commented
        Editing a comment
        Troutman IMHO. you got it right

      • T-bone
        T-bone commented
        Editing a comment
        +1 on Troutman recommendation, but recommend ice bath / chilling after it comes out of the bath. At the recent Sous Vide Summit we attended, they stressed that the post-bath chill was an important part flavor development.

    • Top | #5
      I have no comment on this subject but welcome to the pit.

      Comment


      • Top | #6
        Ditto on the no comment on topic. Welcome, eat good & have fun!

        Comment


        • Top | #7
          Welcome, good luck with your Turkey.

          Comment


          • Top | #8
            Serious eats has a pretty good process for SV Turkey. Mix and match with the Ultimate recipe here, and yer gold.

            Comment


            • Top | #9
              Welcome from Maryland.

              Comment


              • Top | #10
                mountainsmoker
                Sorry, this is too large for a comment reply.

                The problem with sous viding a whole turkey, beyond containment (I could do it with my large cambro), is that I don't want to take the breast above 145 and I don't really want the dark meat and wings below 150.

                So, pieces, like so: https://www.chefsteps.com/activities...breasts-thighs

                or like so: https://www.chefsteps.com/activities...ate-legs-crown

                More than one way to butcher the bird.

                I don't like their temps, as 131 poultry is not to my liking.

                https://www.chefsteps.com/activities...est-feast-ever

                I prefer the temps in these articles:
                https://www.chefsteps.com/activities/turkey-roulade

                https://www.seriouseats.com/recipes/...nksgiving.html

                If you want to see a full turkey, fully insane, it's a four part post from a mad scientist:
                http://www.cookingissues.com/2009/11...ing/index.html

                http://www.cookingissues.com/index.html%3Fp=2579.html

                http://www.cookingissues.com/index.html%3Fp=2600.html

                http://www.cookingissues.com/index.html%3Fp=2659.html

                Comment


                • mountainsmoker
                  mountainsmoker commented
                  Editing a comment
                  I think you are missing my question. What do you do after the SV. Do you smoke it? I like a crisp skin. How do you get that? I have seen the seriouseats article before and the chefsteps.

                  I am not a proponent of SV but do have a SV and do use it on a couple of things. Just not meat. The time needed just doesn't justify it for me. 48-72 hours!! With the meat in a bag. I can get just as tender meat directly on an indirect smoker with moisture introduced and smoke all in one step.
                  Last edited by mountainsmoker; July 25th, 2019, 01:43 PM.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  You can oven roast. You can smoke. You can fry. You can cook the skin separately. You can sear on the grill. You can baste with hot oil.

                  If you like crisp skin, I'd either recommend the separation process that Kenji listed, deep fry, or the hot fat baste in the 4th part of Dave Arnold's process.

                  The point in linking all those articles is that there are a lot of ways to finish it. I've done close proximity smoking, which came out pretty good.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Full disclosure: I did not SV turkey last year.

                  And I probably will not be SVing the T-day turkey this year, either. I have a process on the Grilla that I think yields perfection. Wife agrees.

              • Top | #11
                Thanks to all of you - I will try a chicken first and try to find a happy medium.

                Comment


                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  This is a sound strategy. If you want the other Sous Vide advice: start with the end in mind. What is your ultimate plan for the turkey parts?
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