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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

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Sous Vide Q - What's the bid deal?

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  • hogdog6
    commented on 's reply
    Really looking forward to this heard you mention it on the bbq Central show.

  • Polarbear777
    replied
    Collagen can break down below 160 it just takes a lot longer. One of the ways to do SVQ or QVQ at medium rare but still as tender as traditional BBQ.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    Nice. Though I’d probably just cross out anything medium and above, but that’s just me ;-)

    There are lots of other SV tricks (like 135 chicken that is then southern fried) but for SVQ this makes sense.

  • JimLinebarger
    commented on 's reply
    Potkettleblack I wish I read this post before last night. Did thin cut chops @140 for 1:15 and then breaded and fried each side for about 30-45 seconds. They were dry. I was going to adjust the time back to 50mins. Next time I hope I remember this post.

  • Meathead
    replied
    We are putting the finishing touches on a digital book on Sous Vide Que with some good insights. Here is an excerpt, almost finished. A little hard to read. I'll post a pdf somewhere for you when it is finished.

    Click image for larger version  Name:	sv-magnet_11_inch_v1.0.jpg Views:	0 Size:	6.90 MB ID:	758739

    Leave a comment:


  • Smoking77
    replied
    MarkN If you're still up to experimenting, I really like Joule's Grilled Chicken Leg Recipe. I marinade with Meathead Hula-hula teriyaki, sous vide at 158 for 5 hours, then put it in an ice bath. While the grill is warming up, I throw an oak or hickory chunk on the fire to get some smoke on the chicken. Then, when the grill is ready, I crisp up the skin brushing the chicken with the sauce. Some of the best chicken I've had.

    And then sometimes I just throw dried herbs and spices on some chicken legs (after dry brining for 24-48 hours), get my WSM as hot as I can (around 450), throw the legs on, and pull when the IT is 165. Also great, just different than the SV'd ones. Experimenting is the fun part, and I hope you keep at it!

    Leave a comment:


  • willxfmr
    replied
    I QVQ, SVQ, PDQ. and most of the other permutations combining sous vide and something else. For me, reverse sear is hands down the best way to make steaks, but if the only guess I can make for when I want dinner to be done is "later", then the steaks will hit the water bath and get seared off when "later" comes. Same goes for chicken, pork. and any other lean and tender cut of meat. As long as it's not in the bath more than 3-4 hours, it will be ready to finish when you are.
    The two places that sous vide really shines is making any tough cut of meat tender, and mashed potatoes. if you have a sous vide and haven't tried these, you're missing out.

    https://recipes.anovaculinary.com/re...ashed-potatoes

    There are so many opinions and ideas for how to SVQ things like brisket, pork shoulder, and any other tough cut, that I won't bore you with details, I'll just state how I do it. This is not to be confused with the "best", or "right" way, it's just how I do things, so there is actually a fair to middlin chance it is in fact the "wrong" way to do things.

    Step 1) Smoke meat to an internal temp that is equal to what you water bath will be set to, or 3 hours.

    Step 2) Bag, and soak.

    Step 3) De-bag...umm... make that un-bag, carve, and eat.

    We can argue flavor profiles, and "best" ways until the cows evolve to the point the are raising us for meat, but for simply making a tough cut of meat tender, sous vide is a stupid easy way to get it done.

    Leave a comment:


  • Cheef
    commented on 's reply
    The brisket caught my interest for sure. Any pointers or direction? I just purchased two primes.

  • Huskee
    commented on 's reply
    I wasn't impressed with chicken breast either, and I followed Clint's recipes at a couple different temperature levels. I thought the same as you, in my opinion just not worth all the effort

  • MarkN
    replied
    After a number of attempts now, I have to say I am underwhelmed with my Sous-Vide.

    I made a number of attempts at boneless-skinless chicken breasts and have never had a result that I couldn't do better on the grill or stovetop sans Sous-Vide. I'm guessing SV is for bone-in skin-on chicken breasts. Tonight I tried a couple of 1-1/2" thick ribeyes that I did by following the Amazingribs.com recipe exactly and step-by-step. Disappointing. Again, I can do better sans Sous-Vide.

    That being said, a couple of weeks ago I tried cutting up a chuck roast into steaks, did the SV thing and had outstanding results. In fact, it was better than the ribeyes we had tonight.

    Although I will keep experimenting, my feeling at this point is that the Sous-Vide is best at making tough cuts of red meat tender.

    Leave a comment:


  • Potkettleblack
    commented on 's reply
    Allow me to convert you to the school of 140* is a bad temp for pork. 135* is the correct pork chop temp for most people's preference.

    Long sous vide will not generally provide a benefit to lean meats, like pork chops from commercial pork. There is no connective tissue to break down.

    Search this site for @fzxdoc's thread on SV pork chop help. We got her squared, we can get you squared.

  • Potkettleblack
    commented on 's reply
    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.

  • JimLinebarger
    commented on 's reply
    We just did sous vide fried chicken and it was great. Put the dark meat in @155 for 2 hours and then added the breasts for 1 hour. Total 3 hours for the dark meat and 1 hour for the breasts. They came out tender and a little juicy. 2 hours @155 is probably too long. Try 1 hour for the breasts. Some do it @148 for 1 hour.

  • MarkN
    commented on 's reply
    For my next attempt, I will give it more time. Thanks.

  • Fire&Water
    commented on 's reply
    just like any other cooking method, there are a range of times and temps that sous vide offers for what you are looking for. You cant just pick one time/temp and have a bad result and then blame the method that thousands have great results with. Here is a tip, 1 hour at 140 degrees will not and cannot "tenderize" anything. the very basic "rule" of sous vide is "Temp is doneness, Time is tenderness" meaning the longer time the more tender on tougher meats.

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

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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