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Meat-Up in Memphis

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Tools And Toys

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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.

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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! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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First attempt at Lamb Shawarma

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  • kill2grill
    Charter Member
    • Apr 2015
    • 116
    • California

    Top | #1

    First attempt at Lamb Shawarma

    A month or so ago, I tried out and really liked Tacos al Pastor on the PBC. It got me thinking about trying the same method of using the turkey hanger to make shawarma (which is very similar, but not the same as a gyro).

    First attempt was not too shabby. Took the thin slices of leg and marinated them overnight with a wet paste, threw on some rosemary from the yard over the coals, and the 4lbs of lamb were done in 2.5 hours.

    Tastes great – but for round two I plan on cracking the lid a little earlier and taking it off at 135. The crunchy exterior was awesome. Here are the food porn photos...

    Click image for larger version  Name:	shawarma-pre-cook.jpg Views:	1 Size:	256.1 KB ID:	675353Click image for larger version  Name:	shawarma-post-cook2.jpg Views:	1 Size:	236.2 KB ID:	675352Click image for larger version  Name:	shawarma-assembled.jpg Views:	1 Size:	175.7 KB ID:	675354
    Last edited by kill2grill; May 7th, 2019, 04:47 PM.
  • jecucolo
    Club Member
    • Nov 2015
    • 1202
    • Schertz Texas
    • Pit Barrel Cooker
      Slow 'n Sear for 22" Kettle
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    Top | #2
    That look really good. I love lamb. What was your paste if you don’t mind sharing it. I want to give that a try!
    Last edited by jecucolo; May 6th, 2019, 07:32 PM.


    • kill2grill
      kill2grill commented
      Editing a comment
      Shawarma Paste:

      3 garlic cloves, minced (go big, go 6)
      1 tbsp ground coriander
      1 tbsp ground cumin
      1 tbsp ground cardamon
      1 tsp cayenne pepper
      2 tsp smoked paprika (ordinary also ok)
      1 1/2 tsp salt
      1/2 tsp black pepper
      1/4 cup / 65 ml extra virgin olive oil
      2 - 3 tbsp / 40 - 60 ml lemon juice

    • jecucolo
      jecucolo commented
      Editing a comment
  • JimLinebarger
    Club Member
    • Jun 2017
    • 618
    • Spokane Valley, Wa.
    • Grills/Smokers
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      About me
      Name: Jim
      Nick name: Bear
      Location: Spokane Valley, Wa.
      Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

      USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
      Former Computer Tech/Admin
      Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
      Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

    Top | #3
    Velly nice!


    • barelfly
      Club Member
      • Dec 2017
      • 522
      • New Mexico

      Top | #4
      That is outstanding!


      • JeffJ
        Charter Member
        • Feb 2015
        • 2570
        • Michigan
        • Jeff

        Top | #5
        That looks awesome.


        • RonB
          Club Member
          • Apr 2016
          • 10820
          • Near Richmond VA
          • Weber Performer Deluxe
            Pizza insert
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            lots of probes.

          Top | #6
          Great job ~ Ron


          • FireMan
            Charter Member
            • Jul 2015
            • 6666
            • Bottom of Winnebago

            Top | #7
            WOW! That is one of my favorite things I miss about Detroit, the Arabic food. That & the pizza. And yes it is different than a gyro. Looks outstanding.


            • gcdmd
              Charter Member
              • Sep 2014
              • 909
              • The Republic of Texas

              Top | #8
              I love the before and after view of your kitchen, the meat, of course, but also the background. It looks my kitchen before and after a cook, either outdoor or indoor.
              Last edited by gcdmd; May 7th, 2019, 07:56 AM.


              • CaptainMike
                Club Member
                • Nov 2015
                • 2099
                • The Great State of Jefferson
                • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                  Old school big'ol Traeger w/Pro controller (Big Tex)
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                  20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                  20 x 30 Santa Maria grill (Maria, duh)
                  Bradley cabinet smoker (Pepper Gomez)
                  36" Blackstone griddle (The Black Beauty)
                  Thermoworks Smoke and Thermapen.

                Top | #9


                • Troutman
                  Member Recipe Director
                  • Aug 2017
                  • 6248
                  • Republic of Texallence

                  • OUTDOOR COOKERS
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                    JA Henckels 15 piece Stainless Knife Set
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                  Top | #10
                  I really, really love gyros. New place opened up near me where the Greek serves it up authentically. Also does a mean Chicago style Italian beef, but I digress.

                  Your’s looked like it turned out really good. I assume you sliced off pieces. I always wondered if you could put it back on and get the outside crunchy again

                  Also, nice looking taco. Is that a tzatziki sauce?


                  • Troutman
                    Troutman commented
                    Editing a comment
                    Yea a little tzatziki goes a long way. I too like to taste the meat, not a bunch of sauce !!

                  • JimLinebarger
                    JimLinebarger commented
                    Editing a comment
                    kill2grill Were the tahini and tzatziki both homemade or store bought?

                  • kill2grill
                    kill2grill commented
                    Editing a comment
                    JimLinebarger The tahini was store bought modified and the tzatziki was homemade.
                • Attjack
                  Club Member
                  • Aug 2017
                  • 3243
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                  Top | #11
                  I've been wanting to try something like this on the rotisserie. So the whole thing was done all at once? You didn't have to shave some meat off and throw it back in?


                  • Troutman
                    Troutman commented
                    Editing a comment
                    Ideally that's how you would want to do it. That way you achieve a nice bark over and over again.

                  • kill2grill
                    kill2grill commented
                    Editing a comment
                    In this case I did it all at once due to how well it worked when cooking another vertical recipe called Tacos al Pastor. There is so much crunch on the exterior that when you shave the whole thing and mix it you get a decent amount in each bite. Traditionally, it would go back on to make more crust after shaving bits off the side. Something to test out on the next cook. For my first go, I didn’t want lamb jerky.
                • Meathead
                  BBQ Whisperer, Mythbuster
                  • May 2014
                  • 1142
                  • Chicago area
                  • Remember, no rules in the bedroom or kitchen

                  Top | #12
                  Did you do this on a horizontal rotisserie? Vertical? Pit Barrel? Did you shave it to serve it? Was it raw down in by the skewer?


                  • kill2grill
                    kill2grill commented
                    Editing a comment
                    Ok the nitty gritty - this was done vertically on the Pit Barrel using their turkey hanger. Cut slices of leg of lamb, pound them flat, threw into a plastic bag overnight with the shawarma paste. Next day made small slit in the lamb chunks and layered it up. Put meat probe down the middle about an inch away from the metal turkey hanger. Not raw - ran to 125, cracked lid, cooked until 145 internal. It had a nice crispy exterior. Next time I might pull at 135 and let the carryover take it on up.

                  • Meathead
                    Meathead commented
                    Editing a comment
                • hoovarmin
                  Founding Member
                  • Jul 2014
                  • 551
                  • Neptune Beach, FL
                  • Weber Performer 22
                    Thermoworks Smoke
                    Thermoworks Thermapen
                    Kingsford Blue Bag

                  Top | #13
                  I can't wait to try this on the PBC. I bought the Turkey Hanger, but it's still in the plastic because I forgot - I don't like turkey. My wife's father's side of the family is Lebanese so I will score some major points with this recipe. Thanks for sharing.


                  • surfdog
                    Club Member
                    • Mar 2016
                    • 472
                    • Sunny SoCal
                    • Weber Summit Charcoal Grill Center - Weber Summit Platinum D6 - Blue Rhino Razor - Char-Griller Legacy - Anova WiFi - Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoPop - ThermoWorks TimeStick Trio x2 - Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                    Top | #14
                    With the toys i currently own, I haven’t felt a genuine need to get a PBC.
                    That just changed. LOL


                    • Backroadmeats
                      Club Member
                      • Dec 2018
                      • 340
                      • Central mn

                      Top | #15
                      I have never had lamb. But I do wish I could taste that!! Wow!!




                      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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