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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
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.

Click here for more info.

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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! Click here for details. (https://amazingribs.com/memphis2020)
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Which knives and how to protect the edge

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  • Top | #16
    Magnetic strips for me.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      Same here. I need to use the blade guards, but the strip is more convenient and looks cool.

  • Top | #17
    There are a lot of good suggestions here.

    Comment


    • Top | #18
      9” vs 8 or 10...just as you say, comfort & fit. The 10” I have sometimes feels a bit unwieldy...pushing into slicer territory. Since I use the 9” so often, an 8” just feels weird...and too short. If I want smaller I’ll grab a 6” or a utility knife depending on the task.

      i started using knife rolls way back in culinary school and never saw a reason to stop. The knives stay safe & clean and take little storage space. And they’re portable...so I can take MY knives to other people’s homes when I’m helping there.

      My ex liked to cook but could be hard on knives... She used to occasionally ask if she could use one of my “good” knives...I would let her...then cringe...and often do it myself. That might have been the plan. LOL

      Oh, and a good steel. I HIGHLY recommend Friedr. Dick as they arguably make some of the best in the world.
      Last edited by surfdog; May 9th, 2019, 10:02 AM. Reason: Fixing autocorrect...

      Comment


      • Top | #19
        I received this set (similar) as a wedding gift about 20 years ago. The only thing I've done to these knives is I NEVER put them in the dishwasher and I hone them before using. They have never been resharpended and to this day are as sharp as when I bought them. I've added a boning/filet knife and have asked for a Granton Roast Beef slicer for my birthday. My block stores the knives on their side. It's my opinion there are cheaper options out there, but I've certainly gotten tremendous value out of these (especially since they were a gift). Would highly recommend.

        This video is a good start to weilding a knife in the kitchen, I certainly learned a great deal from his shows. https://youtu.be/JPZFVjrlTo8


        https://www.amazon.com/Zwilling-J-He.../dp/B000FMVS18

        Comment


        • surfdog
          surfdog commented
          Editing a comment
          Henckels are a good brand...even if I'm not partial to boxed sets. They make some fine knives.

      • Top | #20
        I use a wooden knife block in the kitchen and I hit each knife with a steel before EVERY use. When traveling, I use edge guards and transport them (along with a small steel) in a knife roll. I only sharpen them when they won't shave hair anymore ... which is only every two or three years.

        Comment


        • Top | #21
          I use a knife block that holds them sideways.

          The knives I use the most... the ones that, were I trimming my set to the minimum, I would keep are:

          8" Chefs Knife by Misen
          12" Victorinox Slicing Knife with Granton edge (linked upthread)
          Short boning knife... I'd guess about 5"
          4 Messersmith pacawood handled, smooth bladed steak knives.
          Pairing knife
          Cheap ass bread knife (there is no benefit to an expensive bread knife... they all lose their edge, they all kind of suck, but they all work better than any other knife for bread.

          I would trim my set down to basically that, tomorrow, except that my wife uses a COMPLETELY DIFFERENT set of knives from the block... an 8" slicer, a short serrated utility knife, some other short knife... the other chef's knife or the santoku that I don't use anymore.

          Chef, Carving/Slicer, Filet/Boning knife/Paring knife... that's the basic man who cooks meat and stuff outdoors kit.

          Comment


          • Top | #22
            Originally posted by Rob Johnston View Post
            There are a lot of good suggestions here.
            agreed, the advice I read or get in this site often makes me look like a far better cook then I am.

            Comment


            • Top | #23
              My girlfriend bought me a set of Victorinox knives in a roll. Honestly, at first, I wished she had spent all the money on one really good knife but I've come to like this set. The knives stay on a magnetic strip unless I'm traveling in which case I use the roll. This is not the exact set but it's similar to this but with a santoku knife as well.



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              Then I bought this inexpensive sharpener and have had razor-sharp knives ever since.


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              https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

              I'm guessing $150 or less for everything above.

              Comment


              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                Thank you for sharing, the sharpener is definitely a need! I saw that set and was thinking about it a bit.

              • barelfly
                barelfly commented
                Editing a comment
                I like it. I’m building that set, I have three of those knives shown. Pairing, slice and boning. Will get the chef knife next when my cuisinart is not up to par.

                Thanks for sharing. Hadn’t seen the roll or set.

              • Attjack
                Attjack commented
                Editing a comment
                I've got this mixed up twice now. The set I have is not Victorinox it's a set of Mercer knives. This set in particular.
                https://www.amazon.com/Mercer-Culina.../dp/B005P0OLA0

            • Top | #24
              So, the Victorinox 12 inch knife that everyone is saying seems like the front runner, and I have a friend who sells them through his store, so hoping I get the good buddy discount. But, I kind of think I should start with a good chef knife first, I will use that more. Then add that 12 inch in a few months. Interesting, I can not find that roll on their site.

              Comment


              • surfdog
                surfdog commented
                Editing a comment
                Yeah, that one seems to be well regarded around here.
                I don't own one but would have no problem picking one up based on the Pit reviews.

            • Top | #25
              I use wooden magnetic knife blocks mounted on my kitchen wall to store the knives. It holds them securely, protects the blades, and makes them readily available. These are the ones I have: https://www.benchcrafted.com/magblok

              They have been mentioned a couple times but I really like the white handled Dexter knives. I have a boning knife and a big, serrated slicer that are super sharp. And they are cheap enough to replace if needed. I hit the boning knife with a cheap handheld sharpener every few uses and it is plenty sharp. Don't know if I would use that sharpener on an expensive knife though.

              I was having my meat slicer blade sharpened a few weeks back and I asked the guy doing the sharpening (he sharpens the knives for most of the restaurants in the area) what knives he likes and he said he really liked Cutco for stamped blades and Wustof for forged. Good to hear since I have a number of Cutco knives.

              Comment


              • Top | #26
                Incoming knife geek post...

                First, regardless of what you use... KEEP IT SHARP. Use an electric sharpener, get and learn how to use whetstones (not hard), whatever but dull knives are dangerous knives.

                OK now... for 30 years I used western stainless knives. They're fine, really. Recently, I've been bitten by the Japanese knife bug and... they're better. But...

                Here's the thing - Western knives tend to be softer steel (or rather heat treated to a lower hardness). The good part about this is that they rarely chip and take to some cutting styles like rock chopping quite well. Downsides? They can't take as fine an angle as good carbon and hold it for any length of time and edge retention tends to be meh.

                Japanese knives, including gyutos, which are the Japanese version of a chef's knife, are usually carbon or carbon clad in stainless. They're heat treated to a higher hardness, sometimes much higher. This means that they can take a more acute angle and hold it longer than a softer steel but it also makes them more prone to micro sized chips when swept laterally (i.e. rock chopping or scraping laterally).

                Which is better? I think the Japanese knives I've bought get sharper and are easier to re-sharpen. If you prefer western knives but want carbon, I'd look for a Sabatier or something like it. You can sometimes find them used.

                As for holding, I'll be moving from a knife block to a magnetic rack like this https://www.etsy.com/listing/4596365...=hp_rv-4&bes=1

                Comment


                • Top | #27
                  For great value I don’t think you can go wrong with either Mercer or Victorinox. I use 9 pocket soft knife roll to keep my BBQ knives in. Protects the knives and is easy to store.

                  Comment


                  • Top | #28
                    Turns out I have 2 Mercer knives...and they're probably the least expensive knives I own...and certainly the least expensive chef's knife. But I LOVE 'em.
                    My favourite size chef's knife is 9"...so one matches that and has a decent weight. It's the 9" competition knife. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
                    Got that a while back...for culinary school competitions. Go figure. LOL

                    The other one is one of their 12" yanagi/shashimi knives. I keep it stoopid sharp...and it works like a charm. Both are kept in plastic blade guards and in one of my knife rolls.

                    I've used 8-pocket Messermeister rolls since my culinary school days. https://www.amazon.com/Messermeister...s%2C200&sr=8-3

                    I have several and keep them organized by use/cuisine. Not only do they keep my knives safe AND organized...but I can quickly grab one if I'm cooking somewhere else. Like for friends, family, etc. (Seeing as I don't cook professionally these days.)

                    Comment


                    • Top | #29
                      Well, this might ruffle a few feathers, but let me give you a pros perspective. Regardless of what you spend, knives are just a consumable. If you really use it, it WILL wear out. Don't get me wrong, I have favorites and so on, but I know they will not last forever. Some can last longer than others, of course, but it will wear out because each sharpening removes a bit of metal, and the metal is not infinite, right? So, get what gives you what you want(pleasure is included), use it, and re-purpose(if possible) or replace when it can't do what you need it to do. Serve the food first, and worship the tools later.

                      Remember, it's the cook, not the tools. Also, the more you know(learn), the less you need...

                      Comment


                      • Top | #30
                        I became infatuated with knives due to that Forged in Fire show and fell in love with the Kramer knives. Then I realized he only sells them at auction and when I saw the price I was close to an emergency room visit for heart issues!!!!!

                        I did however splurge last Christmas and bought myself the Kramer stainless steel Damascus by Zwillings

                        I freaking love the thing but because of the price I stored in the box


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