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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! Click here for details. (https://amazingribs.com/memphis2020)
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any winos on here??

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  • Top | #1

    any winos on here??

    I am doing both a baked ham and prime rib for Christmas dinner (indoors sadly ). Is there ONE perfect wine I could serve for both?

  • Top | #2
    Boone's Farm? Just kidding, I have been trying tons of wines lately to see which ones I like, but don't have a clue how to pair them.

    Comment


    • John
      John commented
      Editing a comment
      I haven't, I didn't even know which kinds I liked. After trying every kind I could the guy at the liquor store asked if I liked scotch, I said yes and he gave me a Cabernet, that's what I have been drinking since.

    • ontheranch
      ontheranch commented
      Editing a comment
      rofl

    • HC in SC
      HC in SC commented
      Editing a comment
      Boones Farm sangria is not bad. Definitely the right price.
      Last edited by HC in SC; December 21st, 2014, 09:43 AM.

  • Top | #3
    Wow, and I thought I had problems trying to choose which plastic cup to drink my water from.

    Comment


    • ontheranch
      ontheranch commented
      Editing a comment
      Red Solo Cup right??

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      If it is in the dish washer. If not, no thanks.

    • Steve B
      Steve B commented
      Editing a comment
      I hope your water has hops and barley in it.

  • Top | #4
    Best rule of thumb in that situation is to drink what you like. If you like robust reds, I'd suggest trying Dry Creek Heritage Zinfandel. It's a great bang for the buck. I find it for less than $15 around here: http://store.drycreekvineyard.com/20...ines_Zinfandel

    Comment


    • Top | #5
      With cured ham, which tends to be salty, I prefer something with 2-3% RS, like a German Kabinett or French Vouvray, gewurz, or even most rose's. My wife's family are not sophisticated winos but the love it, so I often serve Asti with salty ham. It works surprisingly well. For prime rib, solid red, Bordeaux, cab, merlot, zin, even a big pinot. In my house, I'd put a bottle of red, bottle of white, and play Billy Joel on Pandora. But if I can only serve one, I'd consider a lighter pinot, perhaps a Santenay, but the good ones ain't cheap. Even a big Beaujolais, Morgon or Moulin-a-Vent might cross the streams.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Reading your comment here reminds me I once read you were a professional wine critic before you started AR. I really appreciate a fine wine with special meals. I mostly lean to Merlot, Cabernet Sauvignon and Chardonnay.

        However... I do keep a case of 2 Buck Chuck around too. If I want a glass of wine with some left over steak for lunch and I don't get back to that bottle before it goes bad, no great loss.

      • RonB
        RonB commented
        Editing a comment
        I prefer wines that come in a screw cap bottle...

      • Tim
        Tim commented
        Editing a comment
        Just stumbled onto this wine thread; I'm sorry I'm late to the party. Love to get a wine&BBQ thread going. Obviously Meathead has mad chops! I love talking wine. What's the best way to get something going? Thanks!

        (and I am 100% with the Kabinett move on the salty ham)

    • Top | #6
      Two different animals ham /beef I like a Syrah or cab with a well seasoned rib roast I agree with a big white or a dry rose for ham. Pinot is good for rib but must be good and a decent at least 5 yr old Pinot will run in the 35 to 50 $range they are very fussy wines and can be somewhat pricey but delicious if well made. Tons of options in the wine world try Spanish, South African ,south American. Don't be afraid to experiment just enjoy I always decant red wines for1hr will improve most wines a lot!

      Comment


      • ontheranch
        ontheranch commented
        Editing a comment
        thx Dennis My pinot is not that old so think I'll use a cabernet. Thanks for the info

    • Top | #7
      David, I DO like zinfandel but have none on hand and nearest store with any wine selection is 45 miles away. Craig, I didn't understand a thing you said. I, too, may like a 2-3% RS if I knew what the heck it was. I don't like Billy Joel and I don't know who/what Pandora is. Can I still be a member?? My fault for not listing what I have access to: cab, neptune's trident, petite sirah, rose, sauvignon blanc, pinot noir, dornfelder, merlot. Will one of these work? If not, think I can get Gallo Sangria at a nearby convenience store. lol I will learn...just don't give me the whole sermon at once ok?

      Comment


      • Top | #8
        OTR I'm not familiar with those. But best advice is to go with what you like. Pairing is second to palate.

        Comment


        • Top | #9
          Thanks David...think I'll go with the rose for ham and the cabernet for beef. Tried the link for Zinfandel and would you believe they are sold out! Will get it another time. Thanks for the info

          Comment


          • Top | #10
            Sounds good OTR. If u really want to try the Dry Creek you can probably find it online or local. It's a high distribution wine.

            Comment


            • Top | #11
              OTR I personally find 'wine pairing' to be beyond my skills and beyond my interest. I have never cared to learn it. I like certain types of reds and regardless of what's on the plate. I like those same certain reds whether I'm snacking on cheese & crackers or a ribeye and garlic bread. What I like is Cabernet Sauv, Zinfandel, some blends and some merlots. But even brand to brand, area to area, a cabernet for instance can be wildly different.

              My suggestion is if you're not of the 'sophisticated palate' that Meathead is, then do like Dave says. If you know what you or your guests like, chances are they'll like it with whatever you serve for dinner. At least that's how my simple mind works so it's what I shoot for, lol.

              Comment


              • ontheranch
                ontheranch commented
                Editing a comment
                Excellent advice, Huskee. You and David are right on. I will serve what I like in Red Solo cups.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                So, what happens is this... you drink what you like and you're good for a long time. And then you get a good wine pairing somewhere along the line, from a knowledgeable friend or a good somm, and then, you're ruined forever.

            • Top | #12
              Translation in []: " With cured ham, which tends to be salty, I prefer something with 2-3% RS [residual sweetness, a measurement of sugar in the wine, slightly sweet], like a German Kabinett or French Vouvray, gewurz, or even most rose's. My wife's family are not sophisticated winos but they love it, so I often serve Asti with salty ham. It works surprisingly well. For prime rib, solid red, Bordeaux, cab, merlot, zin, even a big pinot [noir]. In my house, I'd put a bottle of red, bottle of white, and play Billy Joel [he that's a lyric from Billy Joel's "Scenes from an Italian Restaurant"] on Pandora [an internet radio station that is very popular]. But if I can only serve one, I'd consider a lighter pinot [noir], perhaps a Santenay, but the good ones ain't cheap. Even a big Beaujolais, Morgon or Moulin-a-Vent might cross the streams.

              I would serve the rose with the ham and pick your choice of reds for the beef, or just rock it [semi-hip talk from a decidedly unhip oltimer] with the pino noir.





              Comment


              • smarkley
                smarkley commented
                Editing a comment
                wow... your wine knowledge is vast! I forget you used to write a column, and you really are an expert.

                ahhh... to have such a sophisticated palate would be awesome. I have a redneck palate, in comparison.

            • Top | #13
              Yeah, in a previous life I was the wine critic for the Washington Post, Chicago Trib, AOL, and published a wine magazine. I switched to solid fuel in 2000, but as you can see, I have never lost my ability to sound like a snob. That's one of the reason I switched. BBQ is (was?) less snobby.

              Comment


              • ontheranch
                ontheranch commented
                Editing a comment
                do I chill the rose?

              • Meathead
                Meathead commented
                Editing a comment
                Usually.

            • Top | #14
              I'm extremely partial to Baron Rothschild Mouton Cadet red. Order it by the case, goes well with food -- any food. Just a good red table wine. Did I mention that it's very affordable? Paid $115 for the case picked up last week.

              Comment


              • ontheranch
                ontheranch commented
                Editing a comment
                thanks for the info!

            • Top | #15
              I am stupendously lucky to be within a few hours drive of some very good boutique wineries, some with such small production that they only sell at the winery itself. Of course I can also get to the really big guns in Napa, but that area has become much more touristy and expensive in the last few years. I have had some fabulous and expensive Cabernet Sauvignon's on rare occasions, but around here I can get some really great Cab's that fit my budget a bit easier. It is tough to have expensive tastes and a near empty wallet, but I manage!

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                My favorite two Napa Cabs are: Textbook and Castella DeAmorosa (sp?) CDA's Sangiovese is great too.
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