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Meat-Up in Memphis

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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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Fäviken

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3672
    • Stockholm, Sweden

    Top | #1

    Fäviken

    So, I finally pulled the trigger and made a reservation. Fäviken is a top notch restaurant located in the north of Sweden. I had to set the alarm to get up at midnight to make a reservation for March 19 next year. I am really looking forward to it. They only serve 24 people in total each night, so it's a small place.

    If you have Netflix they have a show called Chef's Table, and they featured Magnus Nilsson (the chef) in season 1, episode 6. It's worth checking out.

    I think we're gonna drive up, it's a 6 hour drive, and we're staying the night before heading back home.

    I'll report back when I've been there.
  • FireMan
    Charter Member
    • Jul 2015
    • 6686
    • Bottom of Winnebago

    Top | #2
    Most interesting, and we only have to wait 7 mos. for the report. Place must be very special. You know I’m going to say it, don’t forget the pics! It almost sounds exclusive enough where you might not be able to. Nonetheless, enjoy. Can’t wait.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 10870
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      Top | #3
      You'd have no trouble waitin' in line at Franklin Barbeque Henrik - that's only 3 or 4 hours.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Very true:-)
    • Troutman
      Member Recipe Director
      • Aug 2017
      • 6297
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      Top | #4
      That place is amazing, Magnus is cutting edge. Lucky you !!!

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Yup, it’s not gonna be cheap, but I will savour every minute!
    • MBMorgan
      Club Member
      • Sep 2015
      • 5726
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      Top | #5
      That's fantastic, Henrik! FWIW, also on Netflix, Magnus Nilsson is featured in season 3 of "The Mind of a Chef" (18 or so episodes as I recall).

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Cool! Didn’t know that, I’m gonna watch that very soon!
    • HouseHomey
      Club Member
      • May 2016
      • 4127
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Slow n Sear
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        A 7 year old princess foster child
        Patience and patio furniture
        Lots of ice cubes
        "Baby Girl" The cat

        Erik S.

      Top | #6
      Awesome!! I've seen the episodes mentioned as they aired. I can't wait for the report.

      Comment

      • jgreen
        Charter Member
        • Oct 2014
        • 2473
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Thermometer:
          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          Accessories:
          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          Vortex
          Grillgrates
          and, maybe some other toys as well

        Top | #7
        Will be fantastic. Restaurants with Michelin stars are always interesting. Creative chefs, but they usually set the menu and you don’t get a choice. Enjoy whatever he is serving that night.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 10870
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          Top | #8
          And we want photos if allowed...

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 3672
            • Stockholm, Sweden

            Top | #9
            Yesterday we finally visited Fäviken. It is run by chef Magnus Nilsson. He was featured in the Netflix show Chef's Table, in season 1, episode 5. Go check it out if you haven't seen it.

            This is luxury dining, they have two Michelin stars. The place is located out in the country side, quite far away from everything really. They only have 24 seats, so it's an intimate restaurant. As you can see from the original post I booked a table in september, so we had to wait almost 6 months.

            The restaurant is an old but restored barn, so it's a very cozy setting. Even though the food and service is top class it doesn't
            feel snobby at all.

            We spent all Tuesday driving, it took 8 hours to get there. And then 8 hours back on Wednesday. But boy, was it worth it! I think this was one of my best restaurant and food experiences ever. The service was absolutely impeccable, and so was the food. Every tiny dish was so carefully thought out it was amazing.

            Here are some photos and text describing our food trip.

            The place from far away (as you can see it's desolate)

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            A little bit closer

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            And we're here

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            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 3672
              • Stockholm, Sweden

              Top | #10
              Since it was a long drive we stayed the night. You can also get a cab to the nearest village, but we thought it better to stay there. They have 5 rooms. It felt like a fancy hunter's lodge or similar.

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              Of course we started our evening in the Sauna, what else? Check out the view!

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              Comment

              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 3672
                • Stockholm, Sweden

                Top | #11
                This is a place where you don't order, instead, you book an evening. They take care of everything, you just enjoy the ride. We were welcomed in at 6:30 PM in a lounge area downstairs in the barn. We were served champagne and some of their own charcuterie. Then they started serving dishes, one after another, at a well thought out pace. After 4-5 dishes we were moved upstairs to the loft where we were seated at tables. They had one communal table and a few 2/4 seat tables. I picked the latter, as I was there with my wife.

                I was amazed at the almost military precision (in a good sense) by which the food was brought up and served. Every dish was announced with two quick and loud claps, followed by a brief explanation of what we were to eat (and how, if needed), in a loud clear voice. Most dishes were tiny, but that was good, since we were served 36 (!) in total. With a full wine/beverage pairing.

                They had changed not only the size and order of the dishes, but also the timing in between, which effectively controlled the rhythm. It was utterly amazing! They made everything themselves. The butter, the bread, all pickled vegetables, the fish bouillon, you name it. What struck me was the complexity in flavors in every dish. Extremely well thought out.

                Some of the staff in action (kitchen was downstairs, this was just the last prep). All tables were served at the exact same time. There were probably twice as many staff as guests.

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                We sat from 6:30pm to a little after 11pm, but time flew, we just sat there with smiles on our faces enjoying some incredible food.

                Here are some photos of the food.

                Juniper smoked scallops

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                King crab, grilled hot 'n fast. This was just perfect. Felt like they had SVed the crab inside, but no, it was just grilled. With 'almost burnt' cream (cream reduced in a hot cast iron pan until it thickens).

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                Oyster 'steak', the oyster was treated like steak. Fry it for a few seconds in a real hot pan, then remove. Outside seared, inside raw. To be eaten with the beech branches as forks.

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                Cups made of dried pig's blood, filled with fish eggs from trout. Delicious!

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                Comment

                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 3672
                  • Stockholm, Sweden

                  Top | #12
                  Here's a real tasty one: braised pig's head, that was then deep fried. With rhubarb on top and tarragon salt. Just incredible!

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                  Here's a new take on quail's eggs. These were done Icelandic style. on Iceland they don't have too many trees, so they fire their smoke houses with sheep shit. So these eggs were smoked, then rolled in the ashes from smoke house sheep shit. It formed a hard crust, so we peeled them before eating them.

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                  Comment


                  • gcdmd
                    gcdmd commented
                    Editing a comment
                    The nest is a nice touch in presentation.

                  • NapMaster
                    NapMaster commented
                    Editing a comment
                    Did you say sheep shit?? 🤣
                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 3672
                  • Stockholm, Sweden

                  Top | #13
                  And here are some of the desserts. This first one was interesting. Bone marrow pudding, which was covered in rhum, which they set fire to. Then dropped a bowl of ice cream into it. A bit strange to eat bone marrow as dessert, but the flavor combinations were fantastic, it was real good!

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                  Here's some home made candy. I liked the smoked caramel (small brown cubes).

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                  Comment

                  • Henrik
                    Founding Member - Moderator Emeritus
                    • Jul 2014
                    • 3672
                    • Stockholm, Sweden

                    Top | #14
                    We had some other smoked food: smoked veal which was fantastic. And smoked ham and smoked mousse heart.

                    I'm completely blown away at what some creative people can do with food. It was such an incredible experience it will take a few days to let it all sink in. A visit to Fäviken is almost a must for a foodie. Unbelievable! I've only shared a few of the photos, we had so many dishes my head was spinning after a while.

                    I finished it all off with a bourbon, named Rip van Winkle, 10 year old. I haven't heard of it before, but it was a good bourbon.

                    Comment


                    • BRic
                      BRic commented
                      Editing a comment
                      Thanks for sharing , love the pics , the food looks awesome.!

                    • Huskee
                      Huskee commented
                      Editing a comment
                      Rip Van Winkle is one of the rare bourbons from Buffalo Trace Distillery in Kentucky USA. Not as rare & expensive as Pappy Van Winkle, but to me it's just as rare!

                    • Henrik
                      Henrik commented
                      Editing a comment
                      Thanks Huskee, might see if I can find some to buy. Either Rip or Pappy. Always good fun trying new brands, and I do like my bourbon!
                  • Steve B
                    Club Member
                    • Jun 2016
                    • 2636
                    • Rockland county New York
                    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                      Yoke Up custom charcoal basket and a Grill Wraps cover.

                      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                      Napoleon gas grill (soon to go bye bye) rotting out.

                      1 maverick et-733 digital thermometer - black
                      1 maverick et-733 - gray
                      1 new standard grilling remote digital thermometer
                      1 thermoworks thermopen mk4 - red
                      1 thermoworks thermopop - red

                      Pre Miala flavor injector
                      taylor digital scale
                      TSM meat grinder
                      chefs choice food slicer
                      cuisinhart food processor
                      food saver vacuum sealer
                      TSM harvest food dehydrator

                    Top | #15
                    Awesome. What an incredible adventure. 👍👍

                    Comment

                    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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                    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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