AmazingRibs.com is the world's largest and most popular BBQ website by far. We're all about the science and art of barbecue, grilling, and outdoor cooking. With great tested BBQ recipes and proven techniques for: Barbecue ribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes. Plus, the internets best buying guide for smokers, grills, accessories, and other kitchen appliances.
Led by Meathead Goldwyn, 2021 BBQ Hall of Fame Inductee and author of "Meathead, The Science Of Great Barbecue And Grilling," the site boasts a wealth of knowledge. The team at AmazingRibs.com will up your BBQ IQ, making followers heroes on the grill and smoker.
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I have the same grill it works great couple things that suck are the switch to lock the top down so you can carry it full off almost immediately. I kept putting it on but always falls off O super glue ig on sand thing fell off. I now just stick screwdriver in it to lock and unlock it. Also the legs fall off to. when I fold the legs they are always coming off. Other than thst it's been great for traveling. I use it a couple times a week.
Great video. We got in the habit at the pits I worked in the Hill Country to pull at the clutch, wrap, put in walk-in, pull when ready to finish temperature for serving. One pit for first round, another pit for second. Just thought I'd toss it out there.
This was shot at Panther City BBQ in Ft. Worth. I have no idea where they buy their briskets. You can contact them. But most butchers can order briskets for you since they usually don't have them in stock. As for USDA Choice at a minimum. If you can afford USDA Prime, that is better. Many competition cooks order Wagyu online from Snake River Farms.
@meatheadgoldwyn9972 Been in Italy a few times, love their food. Having said that, porketta there is not very good.Go to the U.P of michigan, they know how to make it.
@@anton1949 Porchetta is an Italian classic with or without fennel. If you had clicked the link above you would have found this "Italian immigrants brought the recipe for porchetta with them to the US and Canada, and there are many variations floating around. Readers from Minnesota tell me that porketta (that’s how they spell it there) is common in groceries in the northeastern corner of the state (called the Iron Range for its iron mines), where it is more like a stuffed pork roast, sans skin." In Italy it almost always has skin.
@@MeatheadGoldwyn Hey if your the actual Meathead, just wanted to say thank you so much for this recipe. I got into barbecuing earlier this year and bought my first smoker from Recteq. Been practicing making ribs for my daughters birthday and one of my coworkers pointed me to your website. I found the recipe and practiced making it. Did 9 racks of ribs yesterday with this recipe and it was a massive hit among everyone. I'm excited to get deeper into this world and try the other recipes. Thanks again for everything.
YOu should have received an email with a link to download the .pdf file at files.constantcontact.com/6b158687001/d0efb156-9d52-43da-bcab-3a57a657a41a.pdf. Once there, simply hit the download button on the top right of your page.
Hello I have the same smoker but when I turn the temp knob with the inginite push and hold for 5 to 30 seconds the burner won't stay on it goes out every time
Hey man I just had this same issue. Flip it upside down undo the flame sensor wire and leave it for about 5 minutes then when you tighten it back in you need to tighten it past the point that you think it should be lol I mean reeeallly tighten it down until you can’t see any threading. Masterbuilt unfortunately was no help in figuring this out
Great video!, The only step I think you failed to mention is that no matter what between the sous vide. and the grill make absolutely sure you pat dry your steak, as surface moisture is the enemy of a fast and delicious crust
Oh Yeah, SCA is one of the TOP food competition networks in the entire world! . . .. . This is where the top steak pitmasters and their families gather, it's also where friends become family! ...... Grab a ride and go to an SCA Group event, you'll love it! :) <3
Theresa videos and there's words. Max takes videos and shows you what they do best. He then supplements them with detailed reviews that cannot be expressed in videos. Combine the two and you hava the most complete, thorough detailed review you can find anywhere. And it is all on one page on our website, but alas, You Tube doesn't provide the capabilities of posting lots of words and photos.
Hey Matt, I've been BBQing for years and always insisted on experimenting with my own rubs. I picked up some holy voodoo at academy the other week and used it on four racks of SL ribs. Damn, quite possibly the best ribs I've ever eaten. I'll be trying the holy cow on my next brisket.
Directly above in the description it says "Go to tinyurl.com/ydotffj2 for Part 2 of this review to read how it performed in cooking and other tests in detail."
That's how it was delivered. BUT, I've done it both ways, and the skin gets really hard, without the skin, the surface gets very crunchy. I liked it better without.
@@AmazingRibsif you prick the skin, it is not hard but crunchy. It has to have the skin. I use the Chinese method, which is to soften the skin with boiling water then I use a thing with 12 sharp nails to put thousands of holes. Or the Filipino method, which doesn’t bubble up the skin but is easy to bite through.
@@SealifeBonD Ariccia porchetta tends to be whole hog. But porchetta is made in many other regions. Click on the link above to see how it is made in Roma, Tuscay, etc.
@@SealifeBonD Sadly, your lack of knowledge of the reality of the culinary world is showing. There is no single one true authentic way to make porchetta r anything else for that matter. Even in Ariccia.
Wow! Looks fantastic. Congrats on the team work. Impressive. Love the smoked tomato component. Only thing missing is about 25 people to eat that thing!! Beautiful meal. Tons of skill and art going on. Thanks for sharing
Ok... Now you have become commersial and very sponsored. You know as much as i do, that sous vide is a hype and is no help with your food at homecooking. It's made for the big restaurantes for being effectiv for many guests in a short time for serving. This is just a hype when it comes to homecooking and you know it's the truth... When a large restaurant needs to have 20 steaks ready for the pan during the evening, sous vide is very effective. Again, wasted money for home use
I have never been sponsored. Ever. Whenever I recommend a product it is because I have used it and I love it. Period. Of course SV is helpful for restaurants, but there are some things it can be used for at home very nicely. But combin ing it with the grill it really is impressive. I have even written a $3.99 ebook on it on Amazon.
@@AmazingRibs Umm, ummm uh, ummm, ummm, ummm, uh , umm, uh, umm, ummm, ummm; I will make my own choices based on both “quality of presentation” as well as “quality of content”. There are thousands of truly exceptional chefs out there who do far better at this dish. You’re using (1) The wrong cut of meat (2) the wrong size selection of cut (3) wrong slices for this fine Italian dish. The outcome was rather poor for your cowering endorsement.
@@DemsRNutless in my last trip to Italy I must have tried a dozen versions of porchetta. It is often made from whole hog, sometimes from the meat on top of the ribs, and belly is in ALL of them. This size is very similar to the presentation from Dario Cecchini, the world's most famous butcher in Panzano. You can see it and others in Italy here. There is even some information that might educate you amazingribs.com/porchetta/
@@DemsRNutless OMG, I did not know who I was talking to you. I looked you up and WOW, joined in August 2023 and already hav 1 follower. No doubt because you are so well informed.
@@DemsRNutless Please link us to your porchetta video. No doubt it'll be light years better than this one. Looking forward to your culinary perfection.
I havde traveled Italy in search of porchetta. It is true that MOST porchetta has the skin attached. But there are many variations. In many places it is whole hog. In others it is just the rib section. If you click the link in the description, you will see the great Dario Cecchini, the world's most famous butcher, in Tuscany, rolling one without the skin and in the background one with the skin.
I have 4 burner Weber gas grill. If I turn the four burners on high and get the temp up to 700 to 800 degrees open the lid and place the steak on the grill and turn off two burners will this do the job? I have been following you since 2005 or 2006. I have learned so much from you from BBQ to making my own corned beef. Thank you.
Not likely. I doubt you can get up to 700F on a Weber gas grill and even if you could that is warm air, i.e. convection energy which is not very strong. To get a great sear you need infrared energy, directly above flame or glowing coals. Your flames are blocked by the deflectors. You can sear by putting a cast iron pan in the grill and placing the steak on that. Conduction energy is serious stuff. I discuss the three types of energy in my book.
If you immediately sear the steak after taking it out of the Sous vide bag, will it not overcook during the sear? Does it not need to rest down a little bit after Sous vide?
The searing technique on the chimney is soooooo hot and the energy concentrated on only one surface it barely raises the internal temp. BUT if you want to let the meat cool for 10 minutes between steps it wouldn't hurt.
