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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Wine talk 🍷

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  • ecowper
    Founding Member
    • Jul 2014
    • 2752
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Top | #76
    Mitrakas my wife and I opened that 94 SS for Christmas dinner this year. It was a beauty. Incredibly refined .... Although definitely time to drink it.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 2752
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      Top | #77
      Had this 2012 Salmos from Priorat (Spanish wine making region) last night with beef ribs. I have to say it worked really .... Pretty robust and balanced red that could stand up to the fatty, smoky beef ribs quite well. If you see it in the store, it's a good pickup for BBQ evenings.
      Attached Files

      Comment

      • Atalanta
        Club Member
        • Jul 2016
        • 449
        • Barnsley's Ford
        • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
          Smoker: None yet, part of why I joined
          Thermometer: 10+ yr old Taylor digital thermometer with remote
          Sous Vide: Anovo Imersion Circulator (1st gen)
          Coffee Roaster: Hot Top Coffee Roaster
          Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

        Top | #78
        My BF needs to be on this topic, he was a Sommolier for a high end Italian restaurant in his mispent youth (in his 20's). When we go to Total Wine in Cherry Hill, he's like a kid in a candy shop. I'm happy with Crane Lake (a very inexpensive Sauv Blanc) as an every day wine. Now I did spend big bucks on a couple bottles of Dom, yes plural. I wanted some close to my college graduation year. We cracked one and it had survived pretty ok. The trick now is to find the other, though I think I put it in the fridge 3 years ago to celebrate buying a house.

        I tried winemaking a few years ago, not the best results. BF has his heart set on making wineberry wine. Supposed to be very good for you and antioxidants and all that there.

        Comment

        • Thunder77
          Founding Member
          • Jul 2014
          • 2569
          • Halethorpe, MD
          • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

          Top | #79
          I just found a Sauvignon Blanc called Monkey Bay. It's a New Zealand Sauv, and fairly inexpensive at $8.99/bottle.
          One of my favorite everyday wines is Beringer White Merlot. It is inexpensive, has a good fruity flavor, but is not too sweet. It's a great hot summer day wine. Not classy or anything like that, but good.

          Comment

          • DJBODA
            Club Member
            • May 2016
            • 3

            Top | #80
            Here is part of a blog from a top wine retailer in Bozeman, MT, originally written in Wine Spectator:

            The Wine Spectator website had an interesting essay recently by Matt Kramer where he posits that some folks have a prejudiced palate. He mentally calculates how rich he would be if he had a dollar for every time he heard:

            β€’ I never drink Chardonnay β€’ I don’t like Italian wines β€’ None of that!!@#*& Merlot for me! β€’ I only drink red wines
            β€’ Australian wine is all high alcohol fruit bomb stuff β€’ The French are the only ones who really know wine β€’ I never had a Washington State wine that was as good as a Californian β€’ How could anyone drink that dreck from California? β€’ I never spend more than $10 on a bottle of wine β€’ I never spend less than $20 on a bottle of wine β€’ I only buy wine if I like the label β€’ Organic wines taste so much better....

            His point is that if you keep trying different kinds of wine, you keep a broad-based palate. Exclusion is delusion when it comes to wine. For every prejudice, there is a wine which will change your mind. Kramer does not say you must always drink wine you don’t like but every once in a while, you should try a wine on your banned list and see ifyour palate has changed or if you just blindly rejected it. I agree! Keep trying and tasting.

            Exactly my sentiments, also. I wholesaled wine here for 12 years, had a ball and learned LOTS. Find a wine retail store, talk to the help for recommendations to pair with what you have in mind, if you get an "anal orifice know it all", tell 'em you want a second opinion from someone else in the store. None of us grew up being BBQ Gods or Goddesses- we had to learn the basics, make mistakes, discover new things. This goes for wine, too. If you're reading this you're a little bit internet savvy; use the internet, buy a wine magazine (not a book) and try a few recommendations. There are great wines from WA, OR, CA, South America, France, Italy, etc. Go explore!

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Ugh, that narrow mindedness drives me crazy too. Recently I heard something along the lines of 'Napa wines are so overrated and overpriced, I stay away from anything that says Napa'. If that isn't the epitome of this post! Thanks for sharing!

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              But Napa real estate is so expensive now and if you've visited, it's like all the major labels are owned by Bond villains. There's great wine in Napa, but there's not a ton of wines that overdeliver per dollar.
          • Yno
            Yno
            Former Member
            • May 2015
            • 440
            • Do you know the way to San Jose?

            Top | #81
            Probably 80% or so of the wine I buy is something that I have tasted, either at the winery, a tasting room, or a wine bar. I look through the selection at the big liquor retailers, and may sometimes buy based on an employee's recommendation, but only after a bit of conversation leads me to believe he or she knows a good deal about the subject. I sometimes buy an unfamiliar bottle at a restaurant that is recommended (again if I get good vibes from the person) and if it is good, I may look for it in a store. All that being said, here in the SF bay area, I am so close to so many good wine regions that most of what I drink is from California. Although I have had excellent wines from all over the world, why pay extra for shipping (you know it is added into the cost) when I can be satisfied with something I can pick up at the source?

            As far as varietals go, I gravitate toward heavy Cab's and Merlot's, but have found many good wines outside that niche, including some fine whites that are nicer in hot weather. I don't care a whit about the red with meat and white with fish, though - I drink what I like! One varietal that I have a problem with is Zinfandel. There are so many styles of that around here that you never know what you are going to be tasting. Even from one winemaker you can get one that is great and one that I wouldn't drink on a bet.

            One of the greatest joys is sampling a wide variety of wines, and finding a real winner, from whatever category or region. So much wine, so little time....

            Comment

            • Juddlight
              Former Member
              • Jul 2015
              • 187
              • Mid michigan

              Top | #82
              I just visited modern craft in aues grey here in the mitten, huskee may be familiar with. Loved all the sweet fruity wines πŸ˜‹

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Never been to it, and never had any, as sweet fruity wines aren't my bag...but there's a store here in Clare that sells it.

              • Juddlight
                Juddlight commented
                Editing a comment
                They actually had a good dry one called charity red...first dry wine i liked haha
            • l'inferno
              Former Member
              • Jun 2016
              • 204

              Top | #83
              Absolutely awesome post DJBODA
              If I had a $1 for every time I heard "I don't like Italian wine" when I do tastings/wine dinners, etc., I would be able to cure my G.A.S. (MCS) and probably volunteer to help a few others with their BBQ gear ailments on AR. Good excerpt but the irony is the source. WS is major part of problem if not THE problem. Nothing hurts the consumer's curiosity more than the scoring systems by the supposed expect writers from the major rags; WS, RP, WE & W&S. My wines just received 90+ pts from a variety of sources (including very important critic James Suckling formerly of WS) and yet because the reviews were not WS's they were not relevant.
              And re: taste profile, the acidity of European styled wines conflicts with a lot of people's taste but they are intended for food not for cocktails.
              Come'on y'all. It's a luxury good after all. If (and when) my Aunt Gail puts a ice cube in my Amarone who cares?

              Don't think it. Drink it.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                I hate reading reviews and seeing scores. Not because they're entirely worthless, but so many times I've thought a 92pt cab was mediocre and a 87pt was incredible, and when reading reviews you can tell snobs, wanna be snobs, and the ones who just don't like wine but pretend they do- all rendering their reviews worthless to me.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Many scoring systems are more about how long to hold than flavor in the present. Consumers do not understand numbering systems, and then have the 87 is better than 92 experience.
            • (T Cap)
              Former Member
              • Jun 2016
              • 1
              • Hour South of Chicago

              Top | #84
              Red wine, Cab, Malbec, and "on special", Northern Italy is my favorite but can't really afford these. We can't seem to keep a wine long enough to age though I have a friend which does age her wines, working specifically with one shop which suggests the prime aging time.

              My basement closet will stock around fifty bottles...month supply.

              Comment

            • Huskee
              Pit Boss/Manager
              • May 2014
              • 14004
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue
                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Dyna-Glo XL Premium dual chamber charcoal grill
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)


                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke by ThermoWorks
                • (1) Signals by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well


                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter


                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              Top | #85
              Potkettleblack (Too long for a Comment, so posting here) Usually the wines, at least from retailers I shop at, will say "best now and the next ten years" or "drinkable now, but better in 5 and best in 15 years" and I only buy the 'best now to 5 years' ones and have had this happen. It's hard for someone else to tell you if you should like this wine or not. I view it as rating someone's attractiveness. Different for everyone, we look for different things.

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Sure. Also, how consistent is anyone's palette from day to day. What I rated as an 87 today might rate as a 92 tomorrow or next week. Even the top rating guys drift day to day.

              • l'inferno
                l'inferno commented
                Editing a comment
                Word!
            • l'inferno
              Former Member
              • Jun 2016
              • 204

              Top | #86
              I used the scoring system on myself today professionally and psychologically. I gave myself a 79. Tasting notes were "The disappointment of the initial fat and flabbiness is only matched by a mediocre mid pallette. No need for cellaring as development with aging is highly unlikely."

              But I'm having wine now and I may reevaluate. Hoping for an 80 qualified with "Good intentions."

              Have a good night. The comments on this post are rock-on. I'd drink wine with you dudes any day. And out of paper cups. -

              *(well... might need to be plastic) (jest)

              Comment


              • MBMorgan
                MBMorgan commented
                Editing a comment
                Hey ... plastic works! (been there, done that)

              • ecowper
                ecowper commented
                Editing a comment
                I've got several hundred Red Solo cups in the garage, come on over
            • Atalanta
              Club Member
              • Jul 2016
              • 449
              • Barnsley's Ford
              • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
                Smoker: None yet, part of why I joined
                Thermometer: 10+ yr old Taylor digital thermometer with remote
                Sous Vide: Anovo Imersion Circulator (1st gen)
                Coffee Roaster: Hot Top Coffee Roaster
                Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

              Top | #87
              There's a scoring system?

              I go by what appeals to me. I like some Chile, Australia, CA, WA, whatever. If the label appeals to me, or the price, or something that gets my attention. PA wines, IMO, are best if you go for the sweeter wines, when they try to go dry they're often off. I love touring wineries and tasting. I've been to CA twice, once to Sonoma and once to Napa. In Napa there was this persian palace (darioush) that was serious eye candy and as we walked up people coming up kept telling us to not even bother.

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Like I said, many Napa wineries are seemingly owned by James Bond villains.
            • Yno
              Yno
              Former Member
              • May 2015
              • 440
              • Do you know the way to San Jose?

              Top | #88
              Some of the wineries are so outrageously fancy that 75% of the wine's cost has to be going for the building. I have seen some major price increases in some of the wines I like when they upgraded the tasting facilities. The wine didn't get two or three times as good, but the price skyrocketed. As far as reviews go, I read reviews on wines, restaurants, hotels, etc. and I have learned to take them with a grain of salt. I remember a review of a Michelin starred restaurant that I like, and the complaint was that they didn't serve a full eight ounce glass of wine with each of the five courses on a pairing menu. If they had, though, the reviewer probably wouldn't be capable of writing!

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1835
                • Chicago, IL
                • Grill: Grilla Original / Weber Genesis EP-330
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi
                  Disqus: Le Chef - (something something something)

                Top | #89
                There's a good narrative about wine scoring in SOMM: Into the Bottle, the sequel to SOMM. If you're into wine in a big way, both very enjoyable watches.

                Comment

                • DJBODA
                  Club Member
                  • May 2016
                  • 3

                  Top | #90
                  As a retired wine distributor who sold small vineyard and small importer's wines, I found the numbers game fascinating. On more than one occasion one publication would score 200X Wine A at 93 points and another publication would score 200X Wine A at 78 points. I've seen wine critics working for a particular publication (although not at the same time) critique an identical wine with quite different scores. Although I'm not a numbers fan they have a place for someone new to wine who wants to be a serious student. The numbers are the writer's opinion period. Confusing? yes, but find a wine critic who you can agree with often and there's your start. I still advocate finding a good wine shop with knowledgeable staff and picking their brain. We all started with milk in some form of container and only learned about "adult beverages" later in life. Don't be timid and please DON'T BE INTIMIDATED; it's fun finding a wine you've never heard of from some obscure country that you can enjoy and share with friends.

                  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.

                  This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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