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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.

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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.

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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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The Adventure Continues: Welcome to PaulsRibShackBarbecue.com

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  • Top | #91
    It won't be long now Paul before you will have your first BBQ restaurant.

    Comment


    • Top | #92
      OUR FIRST NIGHT IN BUSINESS!

      3 weeks ago, we had our 1st night in biz vending! The Arts Council holds a free concert series, Live at the Lakefront, with bands, art for sale, beverages provided by the local AB dealer, and...Food Trucks! #PaulsRibShackBarbecue was there in style!

      Here are my 2 oldest daughers, manning the Example Menu table. Hannah's arms opened is sort of like our entire night, "How do we do this?!!?"
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      Did I mention earlier that I have a real business that I run, with 4 locations and employees and machines that break and customers to take care of and that this BBQ fun is a lot of work? Oh, yeah, I did. But we are here!

      We had fully intended to do a practice vend the week before and get some rhythms down on who does what and how to get the production out...but there was too much other work to do. So, like is often the case, we figured it out as we did it. That is sort of my life story.

      We were about 30 minutes late opening, but the food was good and the crowd was large. And hungry! Ultimately, we served about 200 people some good Barbecue and had fun.

      Here are the 2 oldest Princess Daughters at the Example Plate table we set up. They are wonderful young women! And the table is so cool!
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      Oh, yeah, we cooked a bunch of Ribs and Brisket and Turkey and Chicken and Beans and Slaw for this opening night! All over Oak Logs burning at the bottom of this smoker! Don't these Ribs look great!
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      Here is the Example Menu table at the end of the night. Love this setup! My middle daughter saved the butcher paper, saying I will want the opening night menu as a keepsake. She's right!
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      Several previous #Riblisters came out, and loved the food and the experience!
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      On the left is Sam, my right-hand man. He did great. Next is Buck, one of my mentees. And then Allen, my best bud. He and his wife came out all 3 opening nights to help.
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      Lots more to say, and the pics from the 2nd and 3rd weekends...but, I. AM. TIRED!

      And yet, I've got a single brisket out on the Jambo, and I'm tending a fire. LOVE IT! But, I am going to pull that sucker, pan it, and put it in the CVAP at 210 degrees, no matter whether it's probe tender yet or not. It's Midnight and I'm tired!

      Happy Barbecue to you guys!
      paul
      Attached Files
      Last edited by PaulstheRibList; April 2nd, 2017, 01:59 PM.

      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        Why does everyone look like the are having fun, Paul? Work is not supposed to be fun! Great job!

      • bbqoaf
        bbqoaf commented
        Editing a comment
        Awesome, this is tied with Henrik building his smoker for my favourite thread in the Pit. Keep the pics and stories coming!

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        Thank you all!
        Thanks Spinaker - just trying to be as cool as you!
        fzxdoc, those princesses God has allowed me to shepard are so great!
        tbob4, we want to spread the fun everywhere!
        And being compared with Henrik and his epic work is high praise!

    • Top | #93
      I love keeping up with this thread. Congrats on a successful opening night and run. Food looks amazing and I love the display table idea!

      Comment


    • Top | #94
      Vending Event #5 happening Thursday Night...wonder what's on the menu #GetOntheRibList
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      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        I wish I could make it! Keep rolling Paul!

      • tbob4
        tbob4 commented
        Editing a comment
        Quit teasing me and just tell me what the "Manager's Special" is! By the way - that rack of ribs looks loaded. I hope the safety was engaged when you took the photo. Hahahahaha. Great job, as usual.

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        tbob4, we could take that same pic holding an AR15, you know, the other AR, and do a switch back-n-forth GIF!

    • Top | #95
      Wow what a great rig, sounds like you have it figured out. Good luck and here is to a brilliant future!

      Comment


      • Top | #96
        Congrats! The rig and everything looks beautiful

        Comment


        • Top | #97
          I think a lot of people here have dreamed of opening a BBQ business, but most of never will. So living the dream through your posts is very enjoyable Paul.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            RonB, I'm so glad the journey is fun for you guys, too!

        • Top | #98
          Whew...Did I mention to you guys that running a barbecue truck is both fun AND work? We are now about 3 months in, something like a dozen public gigs, plus some friend ones, and Man, this is fun! (and work).

          My other business is also really busy with customers, and more than that, me pushing really hard to finish some projects. The combo of these two things means my storytelling to you, my Pitmaster Club peeps, has been neglected. Alas, I shall repent and make regular updates on about the Paul's Rib Shack adventure.

          Our debut was at a 3 week concert series at our Civic Center seawall, Live at the Lakefront. It's a fundraiser for the area Art's Council. The pics above are from week 1, and the pic's in here are from week's 2-3, in March.

          In golf, the expression is "Drive for show. Putt for dough." In the Q Buz, I think the adaptation is, "Brisket for show. Pulled Pork for dough." I'm still not dialed in on the pulled pork recipe, a little tweaking on the pull technique and the saucing. It's good, however! Here is Sam putting on the butt's for Week 2!
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          The Myron Mixon 72XC is...Big! The friend I made in Carolina who uses this in his business says he can load it up with 90 butts at max...that's a bunch! We haven't done that yet.
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          Aren't they pretty!
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          We use a 10 gallon Jambalaya pot to saute the veggies for the base in the Beans. It is some kind of pretty!
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          This is Amanda. She and her husband opened http://www.sloppytacotruck.com/ and thus launched the food truck scene in Lake Charles, only 3 years ago! She came by and gave some support! (She also gave feedback that week: the pulled pork was a little undersalted, and she wanted some more spice with it. I'll take the feedback so we can improve!)
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          Here is the order taking crew! My wife worked the point of sale, and the twins took orders and showed the samples outside. I'm the rover. When I'm not needed for production, I'm the hype man working the crowd!
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          This is vending night #2 at Live at the Lakefront. The Twins, my 14 year old daughters, are on point manning the samples table and getting the orders on the pad before the customers get to the window. They are great! The BAD news is there was some rain, some wind, so the event was moved INDOORS, while us food truck peeps were outdoors. So, we sold less than half of the 1st week, and had a good many leftovers. That's not as fun. Oh well, there's always Next week!
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          The next day, Saturday, we vended at a charity event, Touch a Truck, sponsored by the Junior League. They set up all these cool trucks and construction vehicles for little kids to climb on, have fun, and learn. It was great for the community! That rain storm that threatened and rained a little the night before lingered into the morning, and we didn't really sell much until about 1. They we picked up well for the remaining hour. And we made some great friends!
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          The next day, Sunday, we went to one of my great friend's church, Mouth Olive Baptist Church, to give away food at the parade to honor the STATE CHAMPION BASKETBALL TEAM, Washington-Marion Chargin' Indians! Go Indians! We made more friends and had fun. Three days...three events...three locations. I was glad to park the trailer that night and go home. Satisfied.
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          This is the trailer and the crowd starting to build before the event. They loved the sausage and the pulled pork leftovers!
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          Week 3 of Live of the Lakefront was the next Friday. It WENT GREAT! We served about 250 plates. At the peak, we were serving a customer every 30-40 seconds. If you are not impressed by that, then you should be. Here is the main serving crew: Colin at left, working the steam table. Sam in the front, #BrisketSword in hand at the cutting board. And Dominic with the beannie had, working the sides in the back and the bun section. (I added another shelf above the steam table where we now have the buns and slaw-iced tray. We were busy, so I don't have many pictures!
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          The tourism bureau sent a photographer to cover the event, and I love the shot he picked! We were amping up the fire to finish the turkey and do some shrimp. #StickBurnersRule
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          Comment


          • bbqoaf
            bbqoaf commented
            Editing a comment
            So cool, hope it continues to grow!

          • Spinaker
            Spinaker commented
            Editing a comment
            Dude, this is so great! I love it when great people do well. You'd deserve every bit of it Paul.

        • Top | #99
          I love these posts! Keep them up. If you ever get the truck to the Houston or Galveston area please let me know. My boy would love to get some of your BBQ (so would I but I'm a long way away). If your truck goes to any events in LA near the Texas border, let me know as well. He will drive for good food.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            I am 2 hours away from Downtown Houston! #CloseEnoughForRoadTrips!!!

          • tbob4
            tbob4 commented
            Editing a comment
            I am sending him.

          • Spinaker
            Spinaker commented
            Editing a comment
            Yeah! Get your boy over there!

        • Top | #100
          Great story and pictures. Happy people eating good food!

          Comment


        • Top | #101
          It's good to see your beautiful family involved and sharing the adventure. They're grown and gone all too soon. We've been through that with our kids and now our grandkids. You're livin' the dream. Enjoy the ride, Paul.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Oh, dude, thank you! I love having the girlies helping - and they are good at it, too!

        • Top | #102
          Well, you're certainly no stranger to hard work, PaulstheRibList , and your enthusiasm virtually jumps off the monitor as I read your posts. It sounds as though you've thought through this endeavor very thoroughly and are following your game plan toward success. You've got a beautiful setup and if the food tastes half as good as it looks, Aaron Franklin should watch his back.

          I wish you all the best. You deserve it.

          Kathryn

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            That is so encouraging to hear, fzxdoc - it's a weird day when I'm not enthusiastic, but it does happen. Some portions were well thought through, but I'm great at improvising, either way. lol, I don't think Aaron has much to worry about from me.

        • Top | #103
          PaulstheRibList, It appears you have Your BBQ Trailor up and Running Smoothly! As gcdmd (George) said above it's Great to See the Family Participation! Those two Lt Wt's You have with You Look Like They Can Hold Your Trailer Down in a Full Fledged Hurricaneโ“ ๐Ÿ˜‰๐Ÿค—๐Ÿ˜‡๐Ÿค—๐Ÿ˜‰
          Congratulations and May the Fun Outrun the Work!
          Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Dude, I love that expression, "May the Fun Outrun the Work!"

        • Top | #104
          This whole post has been thoroughly enjoyable Paul. Kee the posts coming.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Thank you, sir! It's more fun getting to share this little story with my pitmaster peeps.

        • Top | #105
          I just discovered this thread. Leaves me wondering two things.

          Just how serious, I mean really serious, is Paul about BBQ?

          When are we going to see him on 'Diners, Drive-Ins, and Dives'?

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            I love your hyperbole...it's my favorite literary device!

            Oh, to hear ole Guy on the trailer saying, "Welcome to Flavor Town!" He should defiantly #GetOntheRibList
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