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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
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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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The Instant Pot and I are not destined for Instant Pot greatness..

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  • fzxdoc
    replied
    Frozen Smoke , you may want to read here about what causes the "Burn" error message to appear on your Instant Pot:

    https://www.paintthekitchenred.com/i...-burn-message/

    FWIW I've never gotten a burn message but perhaps it's because I have an older model that does not show that message. I've never really burned anything yet--the bottom food has been more browned but never burnt. The biggest thing for me is to make sure the pot is completely deglazed after using the Saute function.

    And for other solutions to potential IP problems, this article is really good:

    https://www.paintthekitchenred.com/1...to-solve-them/

    Sometimes it just takes inhaling a deep breath, squaring the shoulders, hiking up the big-person britches and giving it another go.

    I hope you're not so discouraged that you won't try again. Best of luck!

    HTH,
    Kathryn
    Last edited by fzxdoc; February 23rd, 2019, 02:12 PM.

    Leave a comment:


  • Buck Flicks
    commented on 's reply
    This was my experience with my sauce, too. It didn't reduce well. It was more like a broth than a glaze.

  • Buck Flicks
    commented on 's reply
    Well, normally you wouldn't, Dogs... I suggested cooking the pasta first for this particular recipe because everything else being added was already cooked, and didn't technically need to be cooked at pressure. It just needed to be warmed up.

  • Buck Flicks
    commented on 's reply
    That's the main attraction for me - being able to cook a meal in a fraction of the time. It's also very easy. I just made some Asian baby backs (but marinated in the Korean short-rib style) they were delicious, but lacked the crusty/smoky goodness that would have come from properly smoking them.

  • MoreWood
    replied
    We live full time in our motor home and use the Pot a good bit when weather keeps me from cooking outside. As others have said, it is a mean bean machine and soups and stews work well too.

    Still would rather cook outside smoking/grilling, but some days the IP makes things simple. For a good book on IP recipes, I like Dinner in an Instant by Melissa Clark. Her Cuban Pork recipe is seriously good, just sayin'.

    Leave a comment:


  • treesmacker
    commented on 's reply
    What!!??

  • treesmacker
    commented on 's reply
    Oh, a few things I forgot to say... use a whole chicken. After rolling dough into log, cut perpendicular to roll, to desired noodle width, unroll individual noodles and throw into a stack with a little more flour to keep them from sticking together. A little extra flour doesn't hurt - it helps thicken the "soup".

  • treesmacker
    commented on 's reply
    ... get the broth boiling, throw in the home made noodles and chicken meat, and in a few minutes you'll have a delicious thick soup - cut the noodles thick, and it turns out kinda like chicken and "dumpling noodles". Sounds crazy, but my family serves this over mashed potatoes... and we love it - kinda traditional dish that Grandma made. We used stove top pressure cooker for this for years, now easier with IP. I don't have exact details - I just wing it.

  • treesmacker
    commented on 's reply
    Try this with that fall off the bone chicken... do it braising like, with water salt and pepper, and poultry seasoning. You'll end up with a terrific broth, chicken meat, skin and bones. Strain the works - save the broth. De-bone the chicken - this is the time consuming part, but worth ii for me. You end up with nice tender chicken and tasty broth. Now, make some rustic home made noodles. Just flour, eggs, and water. Roll dough flat, generously flour both sides, and then roll up into log ...

  • NapMaster
    replied
    We have one and I like it. However, I don't get complicated with it. It is a bean machine for sure.

    I don't think I've ever used any of the automatic buttons and it has a lot. I'm still trying to figure out what porridge is. Do you harvest it or shoot it? Maybe it is some kind of partridge.

    Leave a comment:


  • Thunder77
    replied
    22 minutes for barley. Best time ever, and no fuss! Just set and walk away.

    Leave a comment:


  • Thunder77
    commented on 's reply
    jerrybell, no I don’t make my own yet. I use the fresh stuff in the bag at the supermarket.

  • JoeSousa
    commented on 's reply
    Well, we ditched the daikon and used potatoes and only used 4 cloves of garlic. The sauce itself was very flavorful but that flavor didn't translate to the meat well. Overall the dish was kind of bland.

    But beyond the flavors the textures weren't what we wanted. We are definitely going to give it another shot with some other recipes but this was the one my wife wanted to start with.

  • Larry Grover
    replied
    JoeSousa That's a pretty elaborate recipe for a first cook...asian pear, mirin, daikon, 8 peeled garlic. I mean props for the effort but I'd just recommend start with something simple to get a feel for things.

    I've cooked brisket, ribs and pork butt in the IP and the recipes all called for natural release of 10-25 minutes. Not sure if that was the problem here but perhaps picking up a book with the "Approved by Instant Pot" seal is the way to go?

    I saw a book at Costco, I think it was called "5 ingredients or less IP" or something to that effect. I'm lazy so that's what I look for...throw some stuff in there for quick weeknight meals. If I have to spend alot of prep time it's going in the Le Creuset.

    Leave a comment:


  • Buck Flicks
    commented on 's reply
    By the by, my crock pot has clamps for the lid for transport. It's the best thing ever, especially for getting my chili from the kitchen to the chili cook-off.

    https://www.target.com/p/crock-pot-6...b/-/A-13697382

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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