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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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like, please save this link and use it every time you go to Amazon.


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.



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


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


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


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 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


No announcement yet.

"Hits From The Pit" Member Recipe Program

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  • Top | #1

    "Hits From The Pit" Member Recipe Program

    We want to publish YOUR recipes!

    A while back we launched a fun new program called "Hits From The Pit". We are selecting some of the best original member recipes and publishing them on the free portion of the website where your family, friends, and co-workers can see them.

    Moderators & I will select some of the most interesting recipes, then I or Troutman, our new Member Recipe Director will contact you for permission and verification that it's your recipe. He will cook them and organize them so they match our site's recipe writing style.

    Once testing has been completed, we'll show you the final version and if you approve, we'll publish it for the whole world to see!

    The fine print:
    • Recipes must be original. They cannot be a recipe from a book, magazine, YouTube video, or the side of the salad dressing bottle.
    • If your recipe borrows heavily from another recipe but you've made major changes, we might be able to use it. Just let us know the source and how you changed it.
    • We'll also need a photo of you and a really good photo of the finished recipe.
    • We reserve the right to make tweaks to the recipe to make it conform to our site's recipe style.
    • You are not obligated to participate, you can tell us no.

    What do you get out of this deal?

    If you ensure us this is your recipe, and Troutman tests it, formats it, and it's chosen to make it to the website, you will receive one year free membership** (your most recent membership payment refunded), and the bragging rights among your friends & family that your name, likeness, & recipe are forever published on!

    So, dust off the old recipe notebook and get to cooking your favorite home-created recipe, snap a new killer photo of it in its finished state, and post it in the proper channel in our forum.

    I suggest that you place these potential recipe submissions in the Chicken or Beef or Seafood or Desert, etc. channels (as opposed to the Show us What You're Cooking topic), that way we can find it easier since the main recipe channels are more for recipes.

    You just may find your very own recipe, credited to you, on the pages of "Earth's Favorite Barbecue Website",!

    Only one free membership per member, even if more than one recipe from the same member were to be selected for publishing.

  • Top | #2
    What? no recipes from the package of the fried onions?


    • Troutman
      Troutman commented
      Editing a comment
      Or a can of Campbell’s mushroom soup...

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Troutman My dad still makes this canned cream of mushrooms and thicken thigh thing that I can’t replicate

  • Top | #3
    Great idea, Huskee.


    • Top | #4
      I created a pretty good sauce I use for ribs. It’s very simple to make.
      Balsamic Fig Sauce
      1/4 cup fig jam
      1/2 cup balsamic vinegar
      1/8 cup red wine
      2 chipotle peppers from can (diced)
      3 tspn juice from chipotle can
      1/2 tspn dried Rosemary
      1 1/2 tspn black pepper
      Combined ingredients and simmer until it thickens.


      • Top | #5
        Interesting. There’s lots of technique variations that can dramatically change the result, but I’m guessing if ingredients are similar it’s not original enough.


        • Top | #6
          Guys let me chime in here. A lot of you, and I mean this sincerely, are really good cooks. I’ve seen things here that would blow away a lot of so called fine restaurant dishes. The way I approach a lot of my cooks is to take a tried and true recipe, and bend it or change it to make it my own.

          For instance I did a classic Osso Buco in a braising liquid that I departed from ingredient wise to suit my taste. On top of that I didn’t just brown off the meat but smoked it for a couple of hours. What a great way to amp up the flavor !!!

          The idea here is to present recipes that may just not only be strictly your own, but something you give a twist too. After all nothing about cooking food is really original anyway if you think about it, unless of course you’re a caveman

          My job is to cook what the mods choose, so I got my pans rattling and my smokers fired up. Wow me by posting your recipes in the channels. A lot of you are going to get published here, I guarantee it !!!!


          • Top | #7
            Love this and will surely participate over time. I do have one question. I use a griddle a bunch and it is a huge part of my arsenal. Troutman I am not in your league, but would love for you to prepare some of my recipes, it would be an honor. you have a griddle?


            • Troutman
              Troutman commented
              Editing a comment
              I'd be happy to cook whatever the mods choose, griddle cooking included. Begin by posting your cooks in the channels and get you dishes out there. Who knows !!!

          • Top | #8
            Dad's Rodeo Sauce, pretty much verbatim from a book of family recipes my Mother put together. He liked to use it on chicken and pork chops.

            2 Tbs butter
            2 cloves garlic, crushed
            2 Tbs prepared mustard
            1/4 c. brown sugar
            3 Tbs chili powder
            1 tsp celery seed
            2 Tbs Worcestershire sauce
            1 c. water
            1/4 c. sherry
            1/4 c. vinegar
            1 medium onion, finely diced
            1 tsp salt
            6 drops of liquid smoke
            Hot pepper sauce to taste

            Melt butter and saute garlic until fragrant and tender, blend in mustard and brown sugar, then add everything else and simmer for 30 minutes. YA HOO!!!

            Click image for larger version

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            • Donw
              Donw commented
              Editing a comment
              After reading the comment section I can see where some of your cooking skills came from. I think it was passed down in your blood. Thank you for sharing not only the recipe but also a peek at your history.

            • jecucolo
              jecucolo commented
              Editing a comment
              This is nice to have a recipe from your dad.

              Funny thing about my dad is after he cooked something and took it out of the oven he would say “Joe it looks so good we ought take a picture of it!”
              I’d roll my eyes and think how silly! What did I know? He was a man before his time!

          • Top | #9
            Here’s my Creole version of a South Carolina Mustard Sauce

            Creole South Carolina Sauce

            1/2 cup Creole Mustard
            1/2 Cup Yellow Mustard
            3/4 Cup Sugar
            3/8 Cup Dark Brown Sugar
            3/4 Cup Water
            3/4 Cup Apple Cider Vinegar
            1/4 Cup Chili Powder
            1/2 Tablespoon Black Pepper
            1/2 Tablespoon White Pepper
            3/8 Tespoon Cayenne
            1/8 Teaspoon of Tabasco Sauce, to taste
            1 Teaspoon of Soy Sauce
            1/4 Cup of Butter

            Combine all ingredients except soy sauce and butter in a sauce pan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. Use as a basting sauce for meat or as a condiment when serving pork, beef, or chicken.


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Thanks Brother! I'll be makin this!

            • ofelles
              ofelles commented
              Editing a comment
              Ditto REALLY like Creole/Cajun.

          • Top | #10
            Blasphemy Ribs

            Here is a new way to cook ribs that I am calling Blasphemy Ribs.

            Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut them apart to eat them. Inspired by Meathead's Char Siu ribs, which are cut apart then cooked, I came up with this recipe.

            The advantages of this recipe and technique are:
            • The ribs cook much faster (half the time)
            • There's more surface area to absorb smoke and for the rub and sauce
            • More bark
            • Much easier to serve because they already cut apart
            • The ribs are juicy, tender, have a good bite and have much more smoke flavor.

            You can see from the pictures below that the smoke “ring” goes all the way to bone!

            To make this recipe you will need a smoker or grill that you can keep at a steady 225F. I use a pellet smoker (with a pellet blend of maple-hickory-cherry). If you use a grill, set it up for 2-zone cooking as we want to cook these over indirect heat.

            I have only made this recipe with baby back ribs, and the timings and temperature are tested for that. It took me many tries to get the timing right and it gives proven results, so please make it my way before you try anything else. Having said, that, others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same.

            Rinse the rack of ribs and then remove the membrane. Cut the ribs into singles. This is much easier to do from the back as you can see the bones.

            Put them in a gallon zip lock bag with the rub. The rub is my version of Meathead’s Memphis Dust. My version adds back the salt used in the original recipe because we want these ribs dry-brined. My recipe is at the end. If you use a different rub, make sure it has salt. Toss them well to coat and then put them in the refrigerator for 6 hours (or longer). I try to do mine the day before. Every few hours, turn the bag over to make sure the ribs get an even coating of the rub.

            When you are ready to cook, put them on a grill pan with holes. They really don’t want to stand up, so I gave up trying and now just lay them on their side. (See the picture below.) If you use a stainless steel pan, prep the pan with a light coating of oil to make cleanup easier and to make sure the ribs can be removed as easily and cleanly as possible.

            Smoke them at 225F for 2.5 hours. Apply BBQ sauce at 2 hours in, so it bakes on for half an hour. I use bottled sauce and right now my favorite is Sweet Baby Ray’s Hickory and Brown Sugar, but the original is good too. Baste the sauce on as heavy or light as you like, getting it on the edge facing up and on the top (which will be facing sideways). I have experimented with saucing the top and side, then turning the rib over to sauce the side that is down. I didn’t find that it was worth the effort.

            At the 2.5 hour mark, remove from the smoker and serve. The total time here is 2.5 hours. The timing and temperatures are critical to success. Let them go longer and you will overcook them. Since they are individual, the margin for error is much smaller than for a whole rack.

            Mark’s Blasphemy Rub:
            6 tbs turbinado sugar (aka sugar in the raw)
            2 tbs paprika
            1 tbs sea salt (table salt grind)
            1 tbs granulated garlic powder
            1.5 tsp black pepper
            1.5 tsp granulated onion powder
            .5 tsp ground ginger

            This amount of rub will last for 2-3 batches of Blasphemy Ribs.

            Ribs on the pan (cooked):

            Click image for larger version  Name:	blasphemy-ribs3.jpg Views:	2 Size:	72.6 KB ID:	685373

            Some close-ups of the ribs with the side cut:

            Click image for larger version  Name:	blasphemy-ribs-close11.jpg Views:	3 Size:	34.2 KB ID:	685371

            Click image for larger version  Name:	blasphemy-ribs-close12.jpg Views:	3 Size:	27.2 KB ID:	685372

            And off the top:

            Click image for larger version  Name:	blasphemy-ribs-close.jpg Views:	1 Size:	45.4 KB ID:	685376

            The finished ribs:

            Click image for larger version  Name:	image_64984.jpg Views:	2 Size:	68.0 KB ID:	685375

            And finally some "serving suggestions":

            Click image for larger version  Name:	blasphemy-ribs-plated3.jpg Views:	2 Size:	59.9 KB ID:	685374

            Click image for larger version  Name:	blasphemy-ribs-plated5.jpg Views:	2 Size:	52.4 KB ID:	685377
            Last edited by mgaretz; May 26th, 2019, 02:25 PM.


            • klflowers
              klflowers commented
              Editing a comment
              Yep, this is the bomb. Doing some tomorrow.

          • Top | #11
            Guys, there's been a little confusion as far as where to post your recipes. Please don't' post them here. Please post them where they belong (pork, salads, desserts, etc). That way in the future when folks search for recipes in the proper channels, they will find them. If your recipes are already in there, you don't need to post them again, otherwise please copy them in the sub-channel where they best fit.


            • Huskee
              Huskee commented
              Editing a comment
              Thanks mgaretz

            • Spinaker
              Spinaker commented
              Editing a comment
              Yes, I was wrong for asking you to post them there. I apologize for the confusion. mgaretz

            • mgaretz
              mgaretz commented
              Editing a comment
              No worries - it gave the impetus to expand on and clarify the recipe.

          • Top | #12
            Here's my recipe. I suck at tech stuff so let me know if it worked. This is an original recipe based on my travels to Spain and what I've learned trying to grill bread.

            Wild Mushroom Bruschetta

            EASY and he filling may be done ahead of time.

            For 4 servings

            EVO (extra virgin olive oil)
            2 big handfuls of wild mushrooms: I used a combo of trumpet mushrooms
            and oyster mushrooms. (you can use either type or just regular ‘shrooms
            Optional: one ½ dried red pepper crumbled
            1-2 cloves garlic minced
            about 3 tablespoons chopped fresh herbs ( I used parsley and thyme, but summer savory, marjoram and oregano is good. : fresh is best but I’ve made this in the winter with dry herbs as well)
            3. two tablespoons diced Spanish ham (but bacon , pancetta work too)
            4. 2 tablespoons or so of white wine
            5. 1 tblspoon or so of fresh lemon juice
            4. grated mild melting cheese (I use Fontina) about a ½ cup
            5. salt / freshly black pepper to taste
            6. FOUR slices of good quality Italian bread

            TO PREPARE
            I. Prepare ‘shrooms (May be done the day before ; COOL!!!
            1. trim any hard stems, gently wipe with a damp paper towel , cut the trumpet lengthwise, if using oysters just separate, if using regular ‘shrooms slice in half or in thirds depending on size
            2. heat 2-3 tablespoons of the oil in a skillet over high heat on the stove and brown the ‘shrooms
            (you can do this on the grill with a cast iron skillet )
            3. while they brown add the garlic but don’t let it burn
            4. lower the heat add the chopped herbs , ham (if using bacon cook with the ‘shrooms in step one)
            5. Add the wine, lemon juice season to taste with salt / pepper / red pepper if using

            II. Grill the bread
            1. Set up the grill for medium high direct heat.
            2. Brush one side of each bread slice with olive oil and place on grill oil side down. Brush top side with oil Cover .
            3. After 1-2 mins flip the bread and grill til crisp but not BURNT.
            Take bread off the grill (or put it on the indirect side
            III.. Finish
            1. top grilled bread with ‘shroom mixture and sprinkle with freshly grated
            fontina cheese. Cover the grill for a minute or two until cheese melts

            Attached Files


            • Top | #13
              As Huskee and I both stated above, PLEASE DO NOT POST RECIPES HERE. Recipes should be in the proper sub channel under the type of food that you are cooking. It will literally get lost here, there is no reference back to this post. This was a call for recipes only, not a repository for them.

              We do encourage you to post, just do it as you normally would. Thanks for your cooperation.


              • Top | #14
                Oops. Just delete it