This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

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 AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


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 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



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

The Hirshon Undisputed Martini

  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    The Hirshon Undisputed Martini

    From my blog at www.thefooddictator.com

    Citizens, Martini making is truly a study in alcohol alchemy! Practiced in secret chambers by apprentice mixologists, who watch in rapt attention as the hoary elder brews forth – via mystic conjurings and secret ritual – the long-sought Aqua Vitae…

    Martini artists (and it IS an art-form) can come to fisticuffs over the proper amount of vermouth, shaken vs. stirred martinis and the proper phase of the moon that influences the best martini.

    The Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the Martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the Martini “the only American invention as perfect as the sonnet” and E. B. White called it “the elixir of quietude”.

    A dry Martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1, and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the “Montgomery”), or even 50:1 or 100:1 Martinis became considered the norm.

    A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive, While a perfect Martini uses equal amounts of sweet and dry vermouth.

    Some Martinis were prepared by filling a cocktail glass with gin, then rubbing a finger of vermouth along the rim. There are those who advocated the elimination of vermouth altogether. According to Noël Coward, “A perfect Martini should be made by filling a glass with gin, then waving it in the general direction of Italy,” Italy being a major producer of vermouth.

    There are a number of variations on the traditional Martini. The fictional spy James Bond sometimes asked for his vodka Martinis to be “shaken, not stirred,” following Harry Craddock’s The Savoy Cocktail Book (1930), which prescribes shaking for all its Martini recipes. The proper name for a shaken Martini is a Bradford. However, Somerset Maugham is often quoted as saying that “a Martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.”

    One theory suggests the Martini evolved from a cocktail called the Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people frequented before taking an evening ferry to the nearby town of Martinez. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.

    What follows is my eccentric and exacting recipe for the perfect, undisputed martini – at least for TFD’s personal taste and hopefully my Citizens as well!

    Battle on – The Generalissimo

    The Hirshon Undisputed Martini (ALWAYS with a capital ‘M’) is made with 2 ounces of Hendricks gin (I love its notes of cucumber, herbs and a hint of rose!) and 1 ounce of Bombay Sapphire gin per Martini – this provides the perfect blend of nose and flavor.

    Of course, you should only use ice made from water which has been filtered using a reverse osmosis filtration process, which enables you to remove virtually all the chemicals and minerals from your probably heinous tap water. Or, just use ice made from distilled water or your favorite bottled water, if you’re so inclined.

    The ingredients should then be placed in a chilled, two-part steel and glass shaker which has been stored in a freezer, and shaken 20 times with the right hand, while opening freezer and removing ice-cold Martini glasses with the left hand (the perfect martini glass should be paper-thin crystal, by the way).

    Grab an atomizer you’ve pre-filled with 75% Noilly Pratt dry vermouth and 25 percent Cointreau. Hold the atomizer 4 inches above and 6 inches away from glasses. Use 3 atomizer blasts per martini glass.

    Spear 3 (not one, not two – I said three) halves of pitted Castelvetrano olives (I believe these are the best martini olives around) with wooden toothpicks, one skewer per glass. These olives are large and by cutting them in half, they become “normal” size and infuse the Martini with their flavor.

    Place one skewer each into frozen Martini glasses. Strain the gin into its icy Winter Palace (i.e. the chilled Martini Glass) and allow it to exchange pleasantries briefly with its rowdy, but aromatic associates – stir 12 times. Not 11. not 13. 12. Then sip slowly with good friends, soft lighting and listening to the best classic jazz in your music collection.

  • Top | #2
    You had me at Hendrick's, my favorite gin. I prefer Cinzano Dry Vermouth, but the Cointreau is very interesting. Thanks for sharing this.


    • Jhirshon
      Jhirshon commented
      Editing a comment
      My pleasure, sir!

  • Top | #3
    My two favorite gins. Hadn't thought of blending them. Anyway that formula looks great. Thanks!


    • Top | #4
      You're very welcome, sir!


      • Top | #5
        Nice writeup, Jhirshon . You've made me properly thirsty. I wonder if I can sneak one in before having to start cooking supper...



        • Jhirshon
          Jhirshon commented
          Editing a comment
          Thank you!

      • Top | #6
        You need to step up your game. I was recently at a hipster bar in Portland, and they were using liquid nitrogen to chill down their martini glasses.


        • Top | #7
          I am a vodka Martini man but you have inspired me to try a Gin Martini.


          • Top | #8
            Missed this first time around. Thanks for bumping. Love martinis but never thought of blending the gin. Usually use Hendricks or Tanquery 10 for the gin. Love a pickled onion in there with the olives.


            • Top | #9
              I miss TFD. I see his website is still active. I wonder what caused him to quit posting here? If I recall correctly, he seemed disappointed about his departure.


              • CaptainMike
                CaptainMike commented
                Editing a comment
                I was thinking the same thing. I know some thought his purple prose was a bit over the top, but I really enjoyed it. Some recipes were pretty unique ingredient-wise, but we liked the ones we could do with what we could find. Maybe he felt he didn't "fit in", and that would be a shame.

            • Top | #10
              Yeah. Jhirshon had some really interesting recipes. I miss his posts as well.


              • Donw
                Donw commented
                Editing a comment
                Half the time I couldn’t find all the ingredients he listed but I enjoyed the extra knowledge he gave about a recipe and the recipes of his I could cook.

            • Top | #11
              Got some Bombay Sapphire, got to get some Hendricks. I love a good martini.


              • Top | #12
                Im a big fan of a hendricks martini with a splash of st germain and cucumber garnish. Jhirshon gotta try your blend though, sounds delish