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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.

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)
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Anyone out there making there own wine?

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  • Top | #16
    I have been making wine for maybe 6 years now. The wine ingredient kits really make it almost idiot proof. A while back I found a good Chardonnay that my wife likes so I have been making it for her, I got tired of bottling it so I got a small keg and just started kegging the wine. I set up a tap in the garage fridge so now she can just take her glass out there and fill er up.


    • Top | #17
      One of my favorite subjects I started down the path to making my own beer. Ended up going to Windsor Onterio, which Huskee may want to consider. Got to Jakes Windsor Brew http://www.jakeswindsorbrew.com/ and tasted some of their wines... Holy crap, the store bought stuff is crap in comparison. They use the winexperts kits, do 90% of the work for me, I just have to bottle it.

      Here's the critical part, most (but not all) of the wines have to "rest" in the bottle, some for years. We have their most expensive ($209 Cdn for 30 bottles) wine resting right now. I can't stand it, and in a couple of weeks a couple of bottles of this Cab are going to be decorked. I have 17 different types of wine, ranging from a white zin that does not need to rest, to carbonated fruity wine coolers, to stuff that I let set for several years. I have an entire batch of a "lesser" Cab that is IRC 3 years old. Once these two bottles get opened, that will be it, until the rest of the older Cab is finished.

      I've even experimented with cork material, which was interesting. The stuff that doesn't need to rest, with a synthetic cork is good for a couple of years. Natural cork, not so much. Craziest, Piesporter, which is no longer being offered. I watched that wine change significantly over a period of 24 months, which is where it peaked.

      One thing I've learned over the years, if you find the perfect wine pairing with a certain food, the flavor of both the food and wine will explode. It's a dramatic occurrence. Luna Bianca is an excellent example as it pairs unbelievably well with turkey, and yet doesn't do well with Chicken.

      I would venture to guess with the high end Cab we did, that wine in a store would probably be well north of $50 per bottle, and in a restaurant, well north of $150. It's that good.


      • Top | #18
        I have made my own wine, I agree you can make equal to a 30 dollar bottle. I also made champagne, was more impressed with that. My favorite was mead, and the favorite out of that was blackberry. I aged a lager for a year once (that took some patience and willpower) and it was fantastic! All I can say is that it was smooth.


        • Top | #19
          One of my greatest pleasures is winemaking with friends. Been doing it since 2001, a few hundred bottles a year.

          But despite all that slow (yet drunken, and occasionally baked) learning, you have to love the process to like our wine, which can run toward the sweet or vegetal.

          This year we're trying Italian (from concentrate) and California red juice (already half fermented on arrival, to our surprise) in addition to our usual squeezing from grapes (usually barbera, cab, merlot, muscat, pinot, sangiovese, and zin; last year we also tried amarone). There's also a vine in the house's backyard that yields six bottles a year. The juice can lead to a much better balanced wine, but less complex. Then again, complexity does not favor our plonk. We also make port; adding the brandy also smooths out the flavor profile. But I prefer the wine. My tolerance has gone way down over the years anyway.

          Last night we gathered to taste the latest and some bottles from 2011, 2001, and 1999 (the last surprisingly good, a merlot/barbera/grenache blend with notes of mushroom and dried ginger). Here's this year's vintage, now awaiting bottling in a month or two, after which we begin the cycle again: https://www.flickr.com/photos/595312...57673526153317

          Attached Files


          • Donw
            Donw commented
            Editing a comment
            Very cool. What I appreciate is your long term commitment to learning and developing your skills if I’m reading your photo of your notes correctly. Good luck and well done.

        • Top | #20
          I've made a couple batches of country wine (fruity and sweet,) and some hard cider, good stuff, but definitely not in the same category as finer varieties.


          • Top | #21
            We used to make wine often and I still have all the equipment. Not sure why, but we got away from it. I think it was combination of things. Collecting the bottles, cleaning & sterilization, storing the resting bottles, cleaning the carboys all became factors as our lives got busier. Perhaps we weren't using the best quality kits, but I never felt our home wine was much better tan the $10-$12 stuff sold in stores. Now your thread is making me want to make a batch to see what I may have been missing. I still have all the equipment, just need to invest in a kit & some corks. Like I said, it has been quite a few years. Do most of you age in the carboy, or in the bottle?


            • josh_karpf
              josh_karpf commented
              Editing a comment
              We age for up to a year in the carboy (and also cheat a little by adding wood chips). We add the most appropriate yeast, monitor temperature and sugar very closely, and rack three or four times as needed, but can be loosey-goosey with sterilization. Maybe our wine would be better if we were stricter about that, using metabisulfite ("meta") more liberally. But there's also the social element to it; no one wants to be too anal-retentive. I HAVE heard that beermaking requires MUCH more sterility.

            • smokin fool
              smokin fool commented
              Editing a comment
              Your story sounds like mine, but made it with my buddy and his dad.
              They were Italian and knew what they were doing, when the dad passed the wine making went with him.
              Too bad he made some smoking reds.