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Imagitronix Meat Team ........

Any of you folks out there using the Imagitronix meat temp solution? Thumbs up or down?

https://www.imagitronix.com/
Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

“May the four winds blow you safely home.”
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Comments

  • BotchBotch Posts: 9,104
    I read several of the tabs, they claim it is not a thermometer but they don't say what it IS...  :confused:
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • GATravellerGATraveller Posts: 7,318
    It's Hogwash.  That's what it is.   =)

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • DoubleEggerDoubleEgger Posts: 16,303
    Will this actually work? Pruvit. 
  • fishlessmanfishlessman Posts: 25,531
    who needs one.....YOU DO     works everytime =) only question i have is low temp probes or high temp ones at 13 bucks each
  • bgebrentbgebrent Posts: 19,726
    I’d swear by it!!  Stays right on the front of my shelf next to my ceramic beer can chicken thingy, ready for use. 
    Sandy Springs & Dawsonville Ga
  • Their website needs a major update.... are we sure they are still selling them?
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • fishlessmanfishlessman Posts: 25,531
    edited December 2018
    its cooking a 1/2 inch steak, finally an answer for the 1/2 inch steak

    Image result for meatrix picture
  • LegumeLegume Posts: 10,121
    So, I guess this is a strong buy recommendation?

    Post pics @northGAcock
  • JstrokeJstroke Posts: 2,296
    Looks like the meat thermometer that came with my kids toy kitchen
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • northGAcocknorthGAcock Posts: 13,760
    I don’t own one. I just saw a paid ad in Tailgater Magazine. Had me scratching my head but then, you know someone prolly owns one so I asked. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • northGAcocknorthGAcock Posts: 13,760
    bgebrent said:
    I’d swear by it!!  Stays right on the front of my shelf next to my ceramic beer can chicken thingy, ready for use. 
    I was gonna get you (Nichole) one for Xmas....but sense you (Nicole) already have one, oh well.....guess it’s coal (not lump) again this year. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • For full transparency, I work for Imagitronix. We've been selling the version for home use for just over a year now. The system absolutely works and works very well. It is much more accurate and consistent at determining the doneness of meat. It also let's you cook pork and poultry to lower temperatures, so they are juicier, but the meat still meets or exceeds USDA pasteurization standards. It's very easy to use, even my 6 year old grandson grills perfectly cooked steaks with the Meatrix System.

    We just got back from The World Food Championships, in Dallas. We introduced and demonstrated the system to some of the best grill chefs in the world.  As word spread, people were waiting for us to open our booth each morning so they could buy one or more units. Some of the competitors who bought a unit would come back to our booth to tell us how much they liked it and to buy another one. I was amazed. I've never seen anything like the response we had at the championships. We sold every unit we brought with us and several companies are talking to us about possibly rebranding the devices for sell under their brand.
  • DoubleEggerDoubleEgger Posts: 16,303
    I just went to the website again. Anything that is marketed as a “system” is a scam. Weight loss systems, real estate investment systems. When I hear system, I walk away every time. 
  • LegumeLegume Posts: 10,121
    Did big green Craig win the world food championship again?  That guy is unstoppable.  He probably uses one of these things.

    by the way @BBQ_Gator welcome and GREAT FIRST POST
  • northGAcocknorthGAcock Posts: 13,760
    BBQ_Gator said:
    For full transparency, I work for Imagitronix. We've been selling the version for home use for just over a year now. The system absolutely works and works very well. It is much more accurate and consistent at determining the doneness of meat. It also let's you cook pork and poultry to lower temperatures, so they are juicier, but the meat still meets or exceeds USDA pasteurization standards. It's very easy to use, even my 6 year old grandson grills perfectly cooked steaks with the Meatrix System.

    We just got back from The World Food Championships, in Dallas. We introduced and demonstrated the system to some of the best grill chefs in the world.  As word spread, people were waiting for us to open our booth each morning so they could buy one or more units. Some of the competitors who bought a unit would come back to our booth to tell us how much they liked it and to buy another one. I was amazed. I've never seen anything like the response we had at the championships. We sold every unit we brought with us and several companies are talking to us about possibly rebranding the devices for sell under their brand.
    Let’s have some more detail. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • HogFatherHogFather Posts: 155
    That website is straight up 1999.

    Large Egg

    Pig, KY 
  • DobieDobie Posts: 2,940
    I’ve probably fished the dock here LOL


    Jacksonville FL
  • Dobie said:
    I’ve probably fished the dock here LOL



    I may have fallen off that dock drunk...
  • milesvdustinmilesvdustin Posts: 2,798
    FFFFFRRRRRIIIIIIIDDDDDDDAAAAAAYYYYYYY

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • DobieDobie Posts: 2,940
    I probably pulled a drunk guy into my boat that fell off that dock 🤣
    Jacksonville FL
  • YukonRonYukonRon Posts: 15,133
    This space could have been used for chicken skin nachos....yet we have this.....

    Do not make me pound this into obscurity with my crazy anti Trump raves.

    You have been warned.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • LegumeLegume Posts: 10,121
    YukonRon said:
    This space could have been used for chicken skin nachos....yet we have this.....

    Do not make me pound this into obscurity with my crazy anti Trump raves.

    You have been warned.

  • johnnypjohnnyp Posts: 3,651
    edited January 25
    @BBQ_Gator  Perhaps your product works well.  Idk.  But if you want people to drop $125 on this thing you should consider A) Upgrading your website. That thing needs some TLC. and B ) explaining in simple langauge why "energy impluse" is a superior measurment for doneness when compared to temp or touch.  Because, imma level with you. I have no idea what that's even supposed to mean.  
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • dbCooperdbCooper Posts: 233
    Their website has this link, I did not view them.....
    "The Chick'n Choke'n Challenge Videos"


    LBGE, 22" Weber
    Great Plains, USA
  • johnnyp said:
    @BBQ_Gator  Perhaps your product works well.  Idk.  But if you want people to drop $125 on this thing you should consider A) Upgrading your website. That thing needs some TLC. and B ) explaining in simple langauge why "energy impluse" is a superior measurment for doneness when compared to temp or touch.  Because, imma level with you. I have no idea what that's even supposed to mean.  
    Thanks for the feedback, Johnny.  We should probably put some more resources into upgrading the website.  When you're a new startup it's important to determine the best places to put your resources.

    In a nutshell, energy impulse is a measure of energy (i.e. temperature) over time. You can have a high temperature for a short period of time or a lower temperature over a longer period of time and both will have the same energy impulse. Meat changes doneness due to chemical reactions that are created by raising the temperature.  The higher the temperature, the quicker the reactions happen. Just knowing the temperature doesn't tell you much about how much of the chemicals in the meat have converted from one form to another, to change the doneness of the meat. But energy impulse does give you an accurate indication of how the chemical reactions have progressed as the meat cooks.  That's why it works regardless of the heat source, whether you cook fast or slow, etc.

    Touch is very subjective and can take years to get even somewhat proficient.  This is especially the case if you cook different meats, grades of meat or thicknesses of meat.  A thicker steak tends to feel squishier, at the same doneness, than a thinner steak. Also, different grades of meat and different cuts of meat feel different. A more tender cut feels softer than a tougher cut.  This can throw off your doneness determination if you're using touch.  Energy impulse doesn't care about the cut, etc.  It is only concerned wit the chemical reactions that are involved with changing the meat color and texture.
  • Dobie said:
    I’ve probably fished the dock here LOL


    It wouldn't surprise me. The fishing is pretty good down here.  Drop in and say hi.
  • I just went to the website again. Anything that is marketed as a “system” is a scam. Weight loss systems, real estate investment systems. When I hear system, I walk away every time. 
    Hi Egger.

    It's not a system like that.  We just offer a couple of versions of the technology, a version designed for commercial use (like in restaurants) and a much more cost effective and portable version for use at home or at competitions.  So it's kind of a system of products depending on what your needs are. Plus we needed a way to separate us from the Meatrix videos that pop up on Google which talk about the evils of meat.
  • alaskanassasinalaskanassasin Posts: 2,589
    @BBQ_Gator I am just going to be frank and I do not want to come off as a ass but I’m going to give it to you straight.   

    Your marketing is terrible.
      
     Hire someone to help you market your gadget. 

     You are obviously a smart inventor, you cannot do it all brother. 

     A Brief infomercial type video that shows the advantages your gadget offers over conventional methods of checking doneness maybe.

     The video on your website showing you squeezing a chicken breast to death with welding gloves on in a attempt to gather pink chicken juice in a shot glass, I don’t know man, not sure that’s helping you.
     (You could cook two side by side and weigh them for example, maybe cut it and bite into it and say mmm. Something) 

     Hopefully this comes off as constructive criticism, what triggered my comment was your earlier comment

      “ When you're a new startup it's important to determine the best places to put your resources.”

     It’s time to shift focus. 
    South of Columbus, Ohio.
  • alaskanassasinalaskanassasin Posts: 2,589
    Ohh and listen to what your potential customers are telling you. 
      
    South of Columbus, Ohio.
  • To top off what @alaskanassasin said above. It doesn't hurt to hire a nice looking young lady to do the videos....
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