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6 Gadgets that Every Carnivore Should Have In Their Kitchen

On the barbecue, in the oven or on the stove top, every meat eater has their preferred way to prepare their favorite cut of animal protein. Today we’re here to talk to you about prepping beef in particular. There are several kitchen gadgets that can help you achieve a restaurant worthy meal from the comfort of your own kitchen. We’ll cover grinding your own meat for burgers to preparing the perfect steak and what tools will help you gain maximum results.

ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer

$65.00

YouTube channel Bad Beast Barbecue reviewes the ThermoPro TP2- Wireless Remote Digital Cooking Meat Thermometer features a wireless transmitter that allows you to monitor your food up to 300 feet away. It has dual probes, which allows you to monitor both your food and the grill temperature at the same time or you could monitor two food types at the same time.

It has a large backlit LCD screen which makes Grilling in the dark easy, with a thick silicone casing to help protect the tool. It has an alarm alert for when it reaches it’s programmed temperature or timer, which you can set manually. It also has pre-set temperatures for 9 types of meat at various cooked levels.

It comes with a 3 year warranty if you register your device online. A brand-new sensor probe will be provided if your probe experience temperature reading problems, free of charge!

Gourmia GMG525 Electric Meat Grinder

$89.99

Youtube Channel Eater put the Gourmia Electric Meat Grinder to the test using chuck mixed with some brisket for a nice 70/30 lean to fat ratio which is what you’re looking for in a good burger blend. Then a power challenge round with some chicken bones. The Gourmia came out on top. It produces high quality grind, has the ability to power through chicken bones with ease, well built and grinds through meat quickly.

It features a fast and efficient grinder that powers through the toughest slabs of meat for fresh, flavorful mince, sausage, and kibbeh. Included are 3 durable stainless steel blades for a variety of fine, medium, and coarse cuts. Designed with a heavy duty food tray, 3 way on/off/reverse switch, and dual safety switch. All parts remove for easy cleaning, and lock into place for sturdy operation.  It includes a food pusher, kibbeh attachment, and sausage horn.

XSpecial Meat Tenderizer Tool

$21.99

YouTube creator John Hughes reviews the Xspecial Meat Tenderizer.

This product is very convenient and easy to use. It comes with an acrylic holder that you can place it back into once clean and dry. This makes it easy to throw into a drawer without having to worry about it being damaged or causing harm to your hands if you go to reach in.

It’s open knife design allows it to be cleaned thoroughly by removing the meat protein, blood and juices brought into the mechanism over use. Making sure this tools stays sanitary and safe over time.

The blades are made out of stainless steel and each one offers a precision point that is facing a different direction. This makes the maceration into the meat so much more effective.

Lastly this products offers a Unique Detachable design for Deep Cleaning that is also dishwasher safe. Making sanitization easy and thoughtless.

Anova Culinary Sous Vide Precision Cooker | Bluetooth

$223.95

YouTube Channel SORTEDfood has reviewed the Anova Culinary Sous Vide Precision Cooker, the world’s top selling sous vide machine. Easy to set-up but delivers outstanding results. The precision cooker links directly to their mobile app via Bluetooth, with over a thousand recipes and cooking preferences for a whole host of ingredients.

What is sous vide?

Sous vide is French for under vacuumed and is a method of cooking designed to give restaurant quality results. You put whatever you want to cook in a ziplock bag and cook it in a pan of water that remains at a constant temperature for a set amount of time.

This constant temperature ensures the proteins and ingredients don’t denature too much, thus leaving the inside perfectly cooked without overcooking the outside and retaining all that moisture. You tend to cook a lower temperature for a longer time in order to get very good results. But keeping that temperature consistent without a water bath or a sous vide machine is difficult to accomplish in a non-professional setting, until now.

YouTube viewer Sam Of Spades gave an excellent review:

“This gadget has definitely changed my life and that of my father. He’s disabled, has trouble standing for even a short while due to a spinal injury, but loves to cook and experiment with seasonings and tastes. This lets him do that. He can sit at the table, with all his things gathered, slice and dice and get everything just the way he wants then put the meal with the seasonings in a bag, submerse it in the bath, set the anova, and then just sort of forget about it until he’s hungry. This lets him do what he loves and gets him better results than he’d ever be able to get otherwise due to his disabilities.

One thing to note, however, after doing some research and trying it myself I can say with fair confidence that meats should not be cooked with butter using this method. All of the fats and “good stuff” that adds flavor, makes the meat soft, etc, will be attracted to the butter, meaning that the stuff that really adds flavor will be left behind in the bag instead of in your meat. If you want to have butter add it after you’re finished cooking.

[…]

Just do note that the back of the machine needs to be facing over the holder and mustn’t be facing over the hot water, excess steam can and does fool the sensor that’s on the back, often making it think it’s at temperature when it really isn’t. A lid can help with this or a using a bunch of little plastic “sous vide” balls to float on the surface of the water and act as a self-forming lid.”

Culinary Torches

YouTube Eater put 5 Culinary Torches to the test. Culinary Torches are always a great addition to the kitchen. From bruleeing crème brulee, torching a tomato for skinning to searing a steak, a culinary torch is a very versatile tool to have in your kitchen.

The difference between butane and propane. Butane is stored at a much lower pressure and it’s in a liquid state, so depending on where you’re storing your butane, it can affect the performance of the torch. Avoid cold storing temperatures. As apposed to propane which is stored in a much higher pressure so you get a much more intense heat.

Butane is much more convenient at home because you can just buy a canister of butane and refill your culinary torch.

Eaters recommended culinary torches:

MESSERMEISTER CHEF’S Butane TORCH

$59.95

Trigger-start aluminum torch for perfect crème brûlée. Up to 2700°F. 200 minutes use per 9-oz. butane canister (not included).
  • CPSC Approved (Consumer Product Safety Commission)
  • Child Resistant Lock
  • Adjustable 2700 degree F Anti-Flare Jet Flame
  • Refillable Butane Gas

Bernzomatic TS8000 – High Intensity Trigger Start Torch with Searzall Torch Attachment

$124.00

  • Auto start/stop ignition easily ignites and extinguishes flame
  • Ultra swirl flame provides maximum heat output for large diameter soldering, brazing, heat treating and light welding
  • Searzall is an attachment secured to the top of a blowtorch to create the perfect searing temperature without the off-putting aromas that typically result when cooking with blowtorches
  • By forcing the thin flame of the blowtorch through two layers of fine, high-temperature-resistant wire mesh, it produces a consistent, evenly spread flame that provides a professional quality finish to meats and other food items
  • back screen is coated in palladium which provides even more temperature and oxidation resistance

Whether you enjoy beef ,chicken, fish, pork, or any other animal protein, the kitchen gadgets above will help you achieve the perfect piece of meat every time. Combine them to enjoy a restaurant grade steak in the comfort of your own home. With the sous vide you can achieve a tender, juicy steak and sear it after with a culinary torch. Serve and you family will think they’re eating an a high-end steak house.