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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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  • Top | #31
    Today is 3/5/2019. Since I first posted this on 3/2 your feedback and links have contributed to several modifications, most notably, a complete rewrite of the section on Sustainability and GMOs. Thank you so much.


    • perry green
      perry green commented
      Editing a comment
      Really one of your best posts and that is saying a lot.

  • Top | #32
    Meathead I would think we are all invested in the success of your writings. The more successful your book, the better chance we get more active members here. Obviously this is a difficult topic because you have to fight misinformation and feelings while still getting the point across. I think the coolest thing is that we had a few folks who are very knowledgeable on the topic chime in with additional science based input instead of emotion. That this hasn't turned into a flame war and is still generating thoughtful discussion further validates my choice to take advantage of the long term membership deal. Thanks to all who have provided external links on the subject, I always like to learn things from as many sources as possible... and the few entertaining links provided a worthwhile distraction.


    • Top | #33
      I love this article on SO MANY LEVELS. Lots of ammo for my "all natural" friends,
      Last week I took a short food safety course with a registered nurse/dietician who warned us to only buy ORGANIC strawberries. And talked all about "natural foods"
      I might just stroll over to see her armed with this knowledge. Thanks Meathead!


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I've had some strawberries that were mindblowingly good, picked fresh. I've never had the like, organic or non, from the grocery.

      • Willy
        Willy commented
        Editing a comment
        Potkettleblack Excellent point.

      • Histrix
        Histrix commented
        Editing a comment
        I'm sure the main advantage is due to the different variety that many small scale organic farmers grow. Most fruits and veggies sold in mass market groceries aren't really of a variety intended to maximize taste/nutrition but, instead, are those varieties more likely to withstand the whole mass market harvest/sorting/boxing/transport/storage/shelving line of logistics which in many cases can mean weeks between picking and hitting the grocery shelves.

    • Top | #34
      Whole Foods has their brown sugar labeled “wholesome” in big letters. I guess because sugar is so healthy and unprocessed.

      I’ve also seen the phrase “heart healthy” in products loaded with sugar.


      • Top | #35
        Better life through chemistry! I have a jar of MSG I use (very very sparingly) in a bunch if stuff. Don’t really need much at all.

        Right now I am enjoying a HIGHLY processed beverage. Tastes nothing like the raw ingredients. Because it was fermented. Unfermented (unprocessed) it would taste like crap.


        • Willy
          Willy commented
          Editing a comment
          Re MSG, it's strange that Asians, who use it widely, don't have problems with it.

          Indeed, better life through chemistry.

          "Highly processed"? Perhaps distilled too? Oh, you sinner!

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Willy Ah, the history of MSG. What one article and media run amok can do. Found a website that sums it up: https://fivethirtyeight.com/features...nd-xenophobia/

      • Top | #36
        Wow! Wow! This is an amazing discussion. I agree with all of Meathead’s comments. I work for Monsanto now Bayer and am proud of it. I personally know the researchers who invented GMO. I know their integrity and have TALKED with them about the questions I originally had. I read the research. I know the volumes of studies that have confirmed over and over the safety of GMOs. I also know and sat on Stewardship meetings that asked “Should we?” rather than “Let’s do it because we can!” And I can attest that many things were turned down. I have worked with the regulators. Guess what? They are human and they eat food too!

        No one person, company, scientific advancement is perfect. There’s risks in everything.

        If someone chooses to spend $6 a pound on organic tomatoes that is great if they can afford it. Other will buy a Porsche but I will by a Dodge. My car will will get where I want to go. I do know that the science with oversight and stewardship will help feed the world.


        • Willy
          Willy commented
          Editing a comment
          Appreciate your contributions! Thanks!

      • Top | #37
        I'd like to try to drive home a point I made earlier--a point that I think just goes right past most people.

        There is basically no more land on which to conduct agriculture--growing plants and raising livestock, unless we tear down forests and such--think the rain forests. Nonetheless, we have more than 20% more mouths to feed in the next few decades (7+ billion vs 9.5 billion) AND, in general, these future people will be born into more affluent societies than those of today, meaning that very likely our food supply must increase by more than 20% in order to satisfy the demand. Some of these people are your grandchildren and grand-grand children...

        Without advances in agricultural technology--and very likely some lifestyle changes--feeding this many more people is not feasible. We have no choice but to pursue technologies like GMOs.

        Let me make one final point: To date, there have been ZERO health issues reliably blamed on GMOs. Reading through this very thread, the only real "concerns" come down to people being "creeped out". Further, the valid concerns about agriculture are completely independent of GMOs and they existed BEFORE GMOs.

        This topic deserves fruitful, honest discussion and widespread understanding, especially in a forum such as AR.
        Last edited by Willy; March 10th, 2019, 01:46 PM.


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Or we could skip the GMO's and go directly to Soylent Green.....

        • MattSayar
          MattSayar commented
          Editing a comment
          I agree with your sentiment, but I would like to know where you got the fact that there is no more land on which to conduct agriculture.

      • Top | #38
        "Organic rules say that organic fruits can only be fertilized with animal manure, not synthetic fertilizers." True, organic rules don't allow synthetic fertilisers. False they can only use animal manure. Blood meal, bone meal, feather meal, and fish meal are all acceptable. As are plant meals, cottonseed meal, alfalfa meal, etc. There are also mineral based fertilisers that are accepted, sodium nitrate, rock phosphate, greensand, and gypsum. Compost and 'green manure' are also approved.


        • Top | #39
          "Now the manure is supposed to be pasteurized" Actually, adding raw manure is acceptable as long as it is applied 120 days prior to harvest.


          • Top | #40
            "(1) They probably have been exposed to fewer pesticides, but that is no guarantee that they has fewer pesticides remaining on the final product. Many dissipate naturally or are washed off." They can be exposed to as many or more pesticides than conventional. Some organic approved pesticides require serveral applications to be as effective as one of their conventional counterpart. As for the rest of your comment, I'm not sure what you are trying to say.


            • Top | #41
              Here's a couple of links I use on my website you may find useful:





              • Willy
                Willy commented
                Editing a comment
                WOW! That Tampa Bay newspaper story is eye-opening. Makes me even more cynical.

                @Meathead--and everyone else--you need to read this!
                Last edited by Willy; March 8th, 2019, 04:06 PM.

            • Top | #42
              "Organic strawberries grown on top of manure that has
              hopefully been pasteurized properly, or strawberries grown with synthetic fertilizers that are pathogen free?" Organic have rules against the synthetics, however conventional has no rules at all. So those conventional strawberries could be grown in the same manure as the organic plus the bonus of Ammonia Nitrate. So you have not only pathogens, but carcinogens as well!


              • Top | #43
                ComfortablyNumb I took a look at the Academics Review article you linked to. Thanks very much for the link; it basically says that the organic folks are scamming us, which is something I believe. From the conclusion on page 12:

                "...This use of the USDA Organic Seal to convey superior food nutrition, safety or quality attributes of organic over conventional foods contradicts both the stated USDA intention for the National Organic Standards Program and the extensive body of published academic research which show conventional foods to be as safe and nutritious as higher priced organic products.

                As a result, the American taxpayer funded national organic program is playing an ongoing role in misleading consumers into spending billions of dollars in organic purchasing decisions based on false and misleading health, safety and quality claims..."

                Gotta bvgo now, but I will check out the other links you provided.


                • Top | #44
                  Originally posted by Willy View Post
                  ComfortablyNumb I took a look at the Academics Review article you linked to. Thanks very much for the link; it basically says that the organic folks are scamming us, which is something I believe. From the conclusion on page 12:

                  "...This use of the USDA Organic Seal to convey superior food nutrition, safety or quality attributes of organic over conventional foods contradicts both the stated USDA intention for the National Organic Standards Program and the extensive body of published academic research which show conventional foods to be as safe and nutritious as higher priced organic products.

                  As a result, the American taxpayer funded national organic program is playing an ongoing role in misleading consumers into spending billions of dollars in organic purchasing decisions based on false and misleading health, safety and quality claims..."

                  Gotta bvgo now, but I will check out the other links you provided.
                  So you believe organic certification is a scam, eh? You are indeed a wise one, grasshopper! Before I was kicked out of the farmers market I was constantly being encouraged to get certified organic. The two biggest reasons were, "You'll make more money." and "You don't have to explain your practices." My response to the first was that it costs more money, first there are the fees, which at a minimum cost hundreds and can run into the thousands. Then there is the extra time and work involved, farm inspections and recordkeeping. As to the second, I believe a farmer should explain his/her practices. Organic farmers hide behind the veil of "our products are safer, more nutritious, and better for the environment." Conventional farmers don't even want to discuss it out of fear the consumer won't want their product because it has been treated with this or that and GMO seed was used. The end result is the public is being lied to and mislead by both sides and constantly bombarded with marketing terms such as 'natural', 'organic', 'local', and 'free-range' to name a few. Some of the terms have rules, obviously your product cannot be labeled 'organic' unless you have completed the certification programme, no matter what the dictionary definition of 'organic' is. 'Free-range' has rules, the chickens must have access to the outdoors. So you can raise thousands of chickens in a large building and a long as it has a door to a small yard outside the building, they are legally 'free-range'. 'Natural' has no definition at all, anything from bubblegum to McDonald's hamburgers can be labeled 'natural'. What I find most repugnant about the Organic Certification Programme is the 'us or them' mentality. It's 'our way' or you are one of those who dumps synthetic fertiliser like it is going out of style and spraying chemicals on your crop daily, while using deceptive terms to explain their practices. Conventional farmers use 'chemical pesticides' whereas Organic farmers use 'natural sprays'. Excuse me, but a pesticide is a pesticide, it is designed to kill and will leave residue. I could go on and on, the bottom line is Organic Certification can only thrive on fear marketing and as long as they can successfully convince people that conventional is unsafe to eat and theirs is, they will be a thriving enterprise.


                  • Craigar
                    Craigar commented
                    Editing a comment
                    Back when alar was in the process of being outlawed for use on apples (but it was okay to use on tomatoes), a gal I worked with would only eat non-red apples because she didn't want to be exposed to alar. I laughed. I tried to explain to her that the golden delicious she was eating was growing right next to the red delicious and they had all been sprayed with the same chemicals. She didn't believe me because the alar was used to make apples red and was only used on red apples. Yeah, whatever...

                • Top | #45
                  ComfortablyNumb To be clear, no, I don't believe the certification itself is a scam per se. I do believe organic supporters claiming organic produce is superior to conventional produce is a scam. The article you linked to says that as well. Like you, if I was a grower, I would not try to get OG certified.

                  We are in full agreement on the expense and often silly, non-results oriented regulations for organic ag, as well as the emptiness of the word "natural". I too chuckle at the term "free range". Because of the poor treatment of chickens, we used to buy eggs at the FM. In a few years the price has gone from $3--$3.50 a dozen to $6 a dozen. I now buy eggs at the grocery store.

                  I also agree with, and admire you for, your first sentences regarding treatment of and discussions with customers. I worked a FM for several years, sitting under a canopy and offering advice as a Master Gardener associated with the local County Extension Office. A couple of vendors confided in me over the years about some of their practices that weren't "kosher"--LOL. The fellow who used cotton defoliant as an herbicide topped the list. Not sure how even got hold of it. BTW, the use of the word "master" in the title Master Gardener is pretty much just blowing smoke up the skirts of unpaid volunteers. That said, I did enjoy the program and I learned a lot.

                  A final FM irony. One local FM vendor grows his lettuces and greens hydroponically, which means, of course, not organically, yet he does a good business at our FM. I'm fine with hydroponics; it just seems odd that a generally organic crowd accepts it.

                  If you don't mind my asking, what led to your departure from the FM?
                  Last edited by Willy; March 8th, 2019, 03:12 PM.