Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

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.

 


Placeholder

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

Placeholder

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

Placeholder

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


Placeholder

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

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Sous Vide Q - What's the bid deal?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #16
    Just to be clear, sous vide is merely a tool, it is not a drug or a controlled substance that may be cut with bath salts or other things that could be detrimental to human health.

    ​​​​​Again, it is NOT ILLEGAL




    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Troutman only the workers who ride bikes to work, still trying to figure how to get them to work in the shower

    • JimLinebarger
      JimLinebarger commented
      Editing a comment
      Jerod Broussard but then they wouldn't be called "bath" salts, right? Maybe they would work if you plugged the drain?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      JimLinebarger the city has already provided that more than once

  • Top | #17
    I'll be #12. I have an Anova. I don't post about it much at all, and I don't use it often, but it impressed my son-in-law enough that he had one on their wedding registry. It's ideal for apartment dwellers without a grill, as he can cook stuff while at work, and sear it on the stove top when he gets home.

    Comment


    • Top | #18
      I like but don't love my sous vide. Because at this point I know (or at least like to think I know) my way around a piece of meat, I actually use it more frequently on veggies. I'll fill a ziplock with asparagus, garlic and olive oil and then into the sous vide for an hour! I think the big challenge, particularly living in a city, is that it does take up a good deal of space between the sous vide machine itself and the bin that I use for the sous vide. Because I am under construction, I had to edit down my small appliances for the summer -- the sous vide did not make the cut.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        I thought about but never got a dedicated sous vide bin for my Anova - I have been using it pretty successfully with a 2 gallon stock pot, or with a couple of old stove top dutch oven style pots. Those are already in the kitchen, and I didn't have to find room to store something else...

    • Top | #19
      Years ago when I first heard about sous vide I went out and spent an ungodly amount of money on one along with this big fancy vacuum packer. I thought this would improve my cooking skills of which I have none. I think I tried it twice along with a torch burner to char them. I’m not sure what cooking show I got the idea from. Everything I tried to cook in it came out bad and I couldn’t stand to look at the meat when it came out. It’s been sitting in the garage since. I’ve learned more from reading on this site since I joined than anywhere else, maybe I’ll pull it back out and give it a try again. Sounds like it could be a time saver at times. When you do the veggies do you need to do anything else to them when you take them out?

      Comment


      • pkadare
        pkadare commented
        Editing a comment
        No, for veggies, straight out of the bag works.

    • Top | #20
      I’ll be #13!😁
      I use my sous vide machine at least a couple times a month during the summer and a couple times a week during the winter. It’s a great tool to have!

      Comment


      • Top | #21
        Neil Waibel I hope you did get something of use out of the true discussion of the advantages and disadvantages of Sous Vide.

        Comment


        • Top | #22
          Count me as a SV advocate. As was said by many it is just another tool, a different cooking method. It does not substitute for traditional BBQ technique.

          I use it on weeknights when I don't have time to babysit a reverse sear. Especially Pork Chops which have such a small margin of error for doneness. I can let the meat cook and run to the school and pick up the kids and not worry about leaving a fire unattended or overcooking my food. A quick reverse sear and its done.


          I agree with Kathryn I am not a fan of heavily smoked steak. I want to taste the beef as well. A little AP Rub and I am set. I do like smoke on chicken and pork chops though.
          Last edited by Old Glory; August 23rd, 2019, 03:01 AM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            I'm with you. I really enjoy charcoal cooked steaks or even wood cooked steaks, if they're cooked hot enough and briefly enough to not impose too much smoke. I found a pellet cooker makes a very delicious steak cuz the smoke is so delicate. Also sous vide because then it's only over the charcoal long enough to get a good sear.

        • Top | #23
          Perhaps if disruptive members cannot be banned because they've paid their dues, a mute button could be added to this site.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            You can go into your User Settings > Account, scroll to bottom and ignore certain members, go here for more: https://pitmaster.amazingribs.com/fo...oring-them-etc Very rarely has this ever had to be used because we are such a close-knit band of brothers and sisters here, but unfortunately it does happen.

        • Top | #24
          Back to the topic of discussion - I have never thought about SVing corn on the cob. I have heard it mentioned a couple of times, going to have to look that up.

          Comment


          • pkadare
            pkadare commented
            Editing a comment
            Murdy I probably wouldn't go more than an hour. Veggies are much less forgiving than is meat. Doesn't take a whole lot of extra time to make them mushy.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Steve R. The only problem with shocking a thing that is bathed in butter is that it solidifies the liquid butter, which is not a good luck on anything.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I've seen some folks who do it for 4 hours or longer. So, I think holding wouldn't be that detrimental. I might also hold at a lower temp. I've burned my mouth eating it directly out of the bath, and unable to stop myself.

        • Top | #25
          Gotta try the sv corn!

          Comment


          • Top | #26
            Originally posted by Huskee View Post
            Gotta try the sv corn!
            SV corn is amazing. Normally, it's not recommended to put any fat (like butter) in the SV bag ... but for corn, it really works. You won't be disappointed!

            Comment


            • pkadare
              pkadare commented
              Editing a comment
              Huskee - Husked but still on the cob for me.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              No husk, trimmed stem (enough to turn if I want to char on the grill after... enough to hold if I don't), maybe trimmed tip if the tip looks meh, on the cob. My wife cuts it off the cob after, since she's had a crown on her left front tooth since she was 17 and doesn't eat anything with her front teeth.

            • dubob
              dubob commented
              Editing a comment
              I ALWAYS do corn (husk on) in the microwave. Always done to perfection and no corn silk to deal with. But that's just me. 😁

          • Top | #27
            All I can say is WOW. This forum is awesome. By the way, that (OP) was my first post ever and I got over 110 responses in just a few days. I am impressed by this community. My friends/family all think I'm an expert at this stuff, but I'm just using all the killer recipes and tactics I've learned on this site. Compared to you guys I'm just a beginner, but hoping to get better. That said, this is what I've learned:

            1) It's not fair to compare smoked meat with non-smoked meat. FYI - In the original post I indicated that I did not add any other seasonings...that was incorrect (I forgot). I did not pre-salt and did have a standard-ish beef rub on both samples, so this added some flavor, but not enough to be comparable
            2) I used the wrong cut of meat. A NY steak is better for the smoker.
            3) Sous Vide does not make the overall process faster, it might make the final cook faster (or the same if you have to reheat from cold).
            4) Don't forget vegetables. SV vegetables are awesome.
            5) Some people really don't like SV and are tired of talking about it. I realize that many of you have probably heard this question or others like it before. I did not do a thorough review of all previous comments about SV and probably could have learned enough to not post if I had, but I really appreciate all the responses people took the time to make.

            One question I still have about the sous vide process (and I think this is important for me to understand for health purposes). Is the last statement in the following paragraph true?:

            Normal grilling/smoking has to achieve two things: 1) kill bacteria, and 2) impart flavor. Using SV takes care of the killing bacteria part, but you still need a step in the process to impart flavor. The smoking/searing part gives the meat that flavor. Since the SV already killed the internal organisms, it is not as critical to reach the 135 internal temperature again during the smoke/sear phase, which allows for a shorter final cook. Is this last statement true?

            My next attempt will be brisket (and I'm looking forward to cooking a smaller section of brisket rather than a full 14 pounder). One more question - On the standard recipe section, Meathead talks about hitting 203 degrees for that magic temperature when the connective tissue breaks down. I've done several briskets and taken a few off too early, so I know there is a big difference between 190 and 203. Is it true that SV at a lower temperature (but for 50 hours) will still break down this connective tissue? How does that work?

            Thanks again for all the great feedback!

            Comment


            • pkadare
              pkadare commented
              Editing a comment
              For questions related to the science of SV, I always refer to Douglas Baldwin. The answer to your question of "How does that work?" can be found here - https://www.douglasbaldwin.com/sous-vide.html

            • Donw
              Donw commented
              Editing a comment
              SV really does tenderize a brisket. I use 155 degrees for 24-36 hours, based on a Serious Eats article, and it does a marvelous job at breaking down all the tissues and still having the proper texture in the finished product.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Question 1: reheat temp. With Sous Vide, it’s already safely cooked, so you do not need to hit a USDA internal temp on reheat. More relevant with poultry and pork than steak.

              Re: Brisket. Yes. Time is tenderness. 203 is like instant collagen breakdown or something. But you can get to the same point with lower temperature and more time. So 72h at 135 will produce a similar jiggle. 36 at 155 will as well, and a visual appearance more like traditional brisket. Because temperature is doneness.

          • Top | #28
            I have been running a FaceBook group, Facebook Page, and Youtube channel for over a year now using sous vide and BBQ. I started a Podcast a few months ago and one of my 1st guests was Clint Cantwell, and the Podcast I just recorded today was with Meathead. Sous Vide is a method that works really well with smoking and grilling and does not replace bbq.. they can work together or separate, and combined they can be amazing.. Like any cooking method you need to study it and experiment with it to make you food the way you like it.. and if you don't want to you don't have to. Check out Fire & Water cooking if you are interested.

            Comment


            • Top | #29
              Made SV brisket last weekend. 30 hrs at 155, 3 hours smoke at 200. Also used a 50/50 mix of bag drippings and Baby Rays BBQ sauce, lightly simmered together as a topper. Phenomenal taste and moisture. And leftovers have not dried out either. Used the point for this cook, got the flat curing for SV pastrami this weekend.

              Thanks for all the advice. You guys are awesome.

              Click image for larger version

Name:	sv brisket.jpg
Views:	1
Size:	2.99 MB
ID:	739938

              Comment


              • Top | #30
                Sous vide here in Cajun country is simply a fancy French term for "boiled meat".

                My smoker and grills look at the sous vide machine and say, "who dis?"

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  I know this is tongue in cheek... but it's not boiled. It's heated by water, no contact with water. Just in case a newbie reads this I wanted to make sure they understand.

                • Neil Waibel
                  Neil Waibel commented
                  Editing a comment
                  Also - Boiling implies cooking at 212 degrees. SV cooks are typically much lower temp.

                • Beefchop
                  Beefchop commented
                  Editing a comment
                  Yes, boys, it was a joke.
              Working...
              X