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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.

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BBQ Stars


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.



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


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.

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


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



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Learning this souuie sooouuie sous vide thing on pulled pork

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  • Top | #1

    Learning this souuie sooouuie sous vide thing on pulled pork

    Had the pleasure of doing another event this past weekend. With my tests with the new sous vide I decided to gamble with my reputation on the line (it’s either gonna wow the public or its gonna fail and I’ll lose customers on the food trailer). Might as well do it now instead of later I thought.
    Instead of straight smoking the pulled pork and also the chicken, I decided to svq them according to my previous tests.
    I was looking at the joule app temps and one temp was to take it to 176. My tests a few weeks ago I took it to 167 per recommendation. Did all the steps as before but instead of shocking it after the smoke, I maintained the safe holding temp and took to the event. Same with the chicken. The brisket I did not sv and I smoked my normal way.
    I Get set up at the event and had my old neighbor who I help with her bulk trash (previous write up on sv brisket) help sell. It was her first time (she has been on of my taste testers thruout the years) and wanted to help out and experience the thrill of sell off a food trailer.
    At 10 am the event started which had 9 other food trucks. I knew I would do good since my items were fresh not frozen and deep fried and my food smell lofted the area where as the other trucks were pretty much basic vending food. The event ran till 6 pm.
    I admit I was nervous about doing this sv to my pork and chicken. Did I make the right call I wonder?
    I have gotten to the point where i can actually make people order what you want them to eat. Sounds strange but true. All ya do when ya have a line of customers and they are all ordering the same thing (say they are all ordering pulled pork instead of chicken) all ya do is offer a sample of chicken to a person at the counter and ask em what they think. The taste it, rave about it in front of the other people in line, then bam, almost everyone in line then wants the chicken). That’s so cool and it blows my mind. So I was playing and switched it up like that thru the event.
    Ive also have learned that you get that one guy who thinks he is the expert on bbq (I know and trust only a very few and consider Meathead to be one of em.)
    he is the one who talks the loudest in line and likes to brag about things. Well got one of those that day also.
    “Texas bbq?” he says when he gets to the front after standing in line. “Texans don’t know how to bbq pork” he yells. My ears perk up and my Texas pride swells up my chest. The guy starts to raze me about how Texans can cook beef but not pork.
    Me being me and knowing I have to leave my wild younger years behind decided to put a little Texas two step of words in his head.
    Well sir maybe ya didn’t have the right kind of Texas bbq like mine I replied. Now I don’t brag, I just let the food do my talking but something about this whipper snapper made me. I tell him that I have some of the best bbq around this territory. (Also forgot to mention that the other food trailers were selling pulled pork also. Found that out after the event)
    when all this was happening, there was a line of people so I had to play it right. Well the guy says Texans can do beef just not pork.
    Well sir ya haven’t tried my ribs or my pulled pork yet have ya? I reckon ya need ta pull the reins back a little and try it before ya run yer horse off a cliff was my response. Got quite a few chuckles in the line of people behind him.
    His reply was “well let me have a pork sandwich”. So I serve the gentleman up a sandwich and take his money and send him down over to the homemade sauces which he does and he stands towards the back off to the side and starts to eat it. In the mean time I serve up another few customers.
    Well now it’s my turn. I turn ya him and yell at him. Well whatcha think. Does it pass you taste test?
    “Damn he yells over the line of people. Best tasting pork sandwich ever” was his response.
    Whhhheeewwww! Was my response in my head. Maybe this sv thingy will do me good as I had a smile and a satisfying feeling in my head. Strange, everybody in line at that point wanted pulled pork for some reason. Go figure.
    I sold out of food in only 4 hours. Couldn’t believe it My neighbor couldn’t either. She keep telling me we had the longest and fastest line. I couldn’t look up cause I was to busy loading plates but she could look up and down the trucks and see it happing. After I sold out, I had to sit and wait cause I was blocked in which was fine cause then I could rest. I could only sell water and soda pop the rest of the day which was find. That was 40 lbs of pork and 60 lbs of brisket and 20 lbs of chicken.
    I give a lot of this credit to all of the people on this site with the input and ideas that have been passed around from member to member and to @meathed. I can’t thank y’all enough to making a thought and dream come true.
    I get up the next day and check my Facebook account and this is what I saw
    Click image for larger version

Name:	D059FA24-B3E8-4A45-B8C8-FBEC70EADDC2.jpeg
Views:	1
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ID:	722356 bam drop the mike, exit stage right and off and riding into the sunset....

  • Top | #2
    You must feel like a superhero.

    Great story. Thanks for for taking us along.


    • Top | #3
      Congrats. Converting a moron is a special pleasure, innit.


      • Top | #4
        Hahaha. Great story. So if i read right, the pulled pork had no smoke on it whatever? Any kinda rub or just salt and let the customers sauce?


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          I don't think that's correct. He did a "SVQ" which implies a short(er) smoke followed by SV to completion. But I could be wrong.

        • grantgallagher
          grantgallagher commented
          Editing a comment
          Ahh yes. Missed the svq part. Thank you!

        • Nuke em
          Nuke em commented
          Editing a comment
          No I sous vide it on wed into thurs then shocked it and put in the fridge. Am Saturday430 am I pulled em out and smoke em back up to temp and held for serving. That makes a smoke ring and some bark. Not as much as smoking all the way without sous vide but with it being wet and cold, the smoke sticks pretty well. Just not a meteor liking dark

      • Top | #5
        GREAT story! Thanks!


        • Top | #6
          Great story. Better than paid advertising!


          • Top | #7
            You should have told him that was cooked SVQ, that would have really blown his mind !! Nice job, so glad to hear a member succeeding in wowing the peeps !!!


            • Top | #8
              Personally, I think it is better at a lower temp of 165 instead of 176. But that’s another story. Still experimenting.
              i don’t reckon he even knows what that is. I know I didn’t a few years back.
              Now it’s onto the next adventure of national night out for 4500 people. Stay tuned


              • Troutman
                Troutman commented
                Editing a comment
                Agree, I like lessor for longer

              • Nuke em
                Nuke em commented
                Editing a comment
                Yeah I was thinking (ouch), is I took it higher, then when I smoked it I could get it in the smoker for a little longer, thus making more of a bark.
                At 145 how long should it be? But when I’m serving to the public, I have to to hold above 140 ( which it is) but the health dept (when they do on the spot inspections like to see the holding temps around 155). The closer to the danger zone, the more Inspections.
                I like to keep a hold around 165-170 range in my hot box for all the types of meat.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                145x48 should do the trick. Maybe 36.
                Health inspectors probably don't care about time/temp kill curves, so maybe not.

                The lower you go, the less moisture gets squeezed out. Also, you get a bit more smoke adherence/penetration during the Q step, at least according to folks in more dedicated SV groups.

            • Top | #9
              Great story. Keep up the good work, brother...


              • Top | #10
                Yay! I'm so happy to hear that it all turned out so well for you, Nuke em . Selling out of 120 lbs of meat in 4 hours is pretty impressive. Looks like you've got a good handle on the SVQ method. Congrats!



                • Top | #11
                  Love the story keep us posted for sure