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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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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

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  • Top | #76
    I haven't read this entire thread, but what I have read makes me wonder how I made it to 61. I go to the store, look at the products, buy what looks good, take it home, come to AR and get some ideas about fixing it, cook it then eat it. I don't buy stuff labeled organic cause it costs too much. I do (or did) frequent farmers markets, until I read ComfortablyNumb's treatise on farmer market practices. I do frequent a local "farmers" market called Linda's for most of my produce. They have excellent collard greens. I am not going to even ask how they grow them.

    Comment


    • Top | #77
      Originally posted by Meathead View Post
      "Natural" is shooting an animal, and eating it. What is natural about taking an animal shot in the wild, carving it up, salting it, adding spices, and subjecting it to fire? Fire/heat completely alters the chemistry. It is a PROCESS. You are processing the food. The issue at hand is how much processing you are comfortable with? How about marinating? Adding nitrite? Smoking? Preservatives that kill pathogens? Which of these processes crosses YOUR line?

      Natural is picking a grape and eating it. Squashing it, adding SO2, pouring it into a refrigerated tank, adding yeast, pouring it into a wooden barrel, aging it, bottling it. Is wine a natural product as all the books say?

      Honestly, this kind of specious post feels like trolling and were it not you, I'd accuse the post of being that. You know very well that no one is talking about cooking meat when the discussion is about processed food and it undercuts your argument to pretend that you don't know the difference.

      For the most part I think when people are talking against highly processed food they mean things like TV dinners etc which are often filled with salt, various chemicals to make them do well as frozen meals, etc.

      Comment


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        I see your point, however it isn't about processed food, it's about the word 'natural' used in marketing. It's a meaningless word that is abused. To wit, a TV dinner could be labeled 'Prepared naturally with natural ingredients, and naturally frozen' and it's perfectly legal.

      • rickgregory
        rickgregory commented
        Editing a comment
        I'm not commenting on the use of the word natural as it has no legal meaning and no real other meaning here. My comment is about the obfuscation and silly posturing MH is doing with regard to what we mean by 'processed food'.

    • Top | #78
      rickgregory The initial post in this thread is a draft from a chapter in my book in progress. In it I attempt to clarify and debunk a lot of misinformation about label terms such as organic and natural. I also make the point that under legal definition, and logic, almost all food is processed. Cooking is processing. Chopping is processing. Freezing is processing. Salting is processing. So the term "precessed" is meaningless. The issue is WHAT process and HOW MUCH processing. "Various chemicals" (your term) is too vague.

      Name the harmful additive you don't like. How about that sinister chemical NaCl (salt). How is salting ribs different from injected ribs with salt water? Are you saying it is bad? How about smoke? Spices are additives. Carrageen? It’s a gelatin used as a thickener made by boiling a moss. Been done that way since 600 BCE. Does potassium hydrogen tartrate sound intimidating? Also known as cream of tartar, it is pretty much a powder made from those crystals you sometimes find in wine, a common byproduct of grape juice. You can’t make a decent snickerdoodle without it. Does ascorbic acid on a label make you hesitate? Well it is just another name for vitamin C. Tocopherol? What’s vitamin E. Xanthan gum? That’s a stabilizer and thickener produced by fermenting plant-derived sugars so harmless it is allowed in organic foods. And natural flavors encompasses a wide range of compounds. Ask yourself this: Do you avoid food additives but take vitamins? Medicines?

      The point is that the term "processed" is a meaningless dog whistle.

      Comment


      • Meathead
        Meathead commented
        Editing a comment
        Willy that is what I wanted to say. Xanthan gum may sound scary, but it has never been shown to be harmful and it is allowed in organic food.

      • Willy
        Willy commented
        Editing a comment
        Meathead : "...so harmless it is allowed in organic food" makes it sound like "conventional" practice recognizes that some things are harmful, yet they're allowed to be used anyway.

      • Meathead
        Meathead commented
        Editing a comment
        Willy I think I understand you now. I chose the word because many people argue that hard to pronounce names in food are harmful.

    • Top | #79
      Originally posted by Meathead View Post
      rickgregory The initial post in this thread is a draft from a chapter in my book in progress. In it I attempt to clarify and debunk a lot of misinformation about label terms such as organic and natural. I also make the point that under legal definition, and logic, almost all food is processed. Cooking is processing. Chopping is processing. Freezing is processing. Salting is processing. So the term "precessed" is meaningless. The issue is WHAT process and HOW MUCH processing. "Various chemicals" (your term) is too vague.

      Name the harmful additive you don't like. How about that sinister chemical NaCl (salt). How is salting ribs different from injected ribs with salt water? Are you saying it is bad? How about smoke? Spices are additives. Carrageen? It’s a gelatin used as a thickener made by boiling a moss. Been done that way since 600 BCE. Does potassium hydrogen tartrate sound intimidating? Also known as cream of tartar, it is pretty much a powder made from those crystals you sometimes find in wine, a common byproduct of grape juice. You can’t make a decent snickerdoodle without it. Does ascorbic acid on a label make you hesitate? Well it is just another name for vitamin C. Tocopherol? What’s vitamin E. Xanthan gum? That’s a stabilizer and thickener produced by fermenting plant-derived sugars so harmless it is allowed in organic foods. And natural flavors encompasses a wide range of compounds. Ask yourself this: Do you avoid food additives but take vitamins? Medicines?

      The point is that the term "processed" is a meaningless dog whistle.
      If you don't really understand what nutritionists and others mean when they talk about processed food then you should do a hell of a lot more research.

      No one is arguing that there's a bright line between processed and non-processed food (which is basically raw food). Of COURSE it's a continuum. But there's a VAST difference between minimally processed food cooked from scratch and highly processed industrial food that's turned out on factory lines. Again... research would help here.
      Last edited by rickgregory; August 11th, 2019, 10:49 PM.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        What about basically raw food (non-processed) turned out on factory lines?

      • Meathead
        Meathead commented
        Editing a comment
        Jerod Broussard I think raw chicken is a natural unprocessed food. Let's encourage people to eat more of it!

    • Top | #80
      rickgregory

      Help me out here, I found this in the frozen food isle at the supermarket today. Is this "highly processed industrial food turned out on a factory line"?

      Click image for larger version

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      Comment


      • Red Man
        Red Man commented
        Editing a comment
        Clearly not processed...it’s organic and non gmo 🤣.

    • Top | #81
      rickgregory Oy. You say "If you don't really understand what nutritionists and others mean when they talk about processed food then you should do a hell of a lot more research."

      Ask a nutritionist or anyone to give you a definition of processed food that makes sense. In fact here is one on NBC News https://www.nbcnews.com/better/lifes...it-ncna1038921

      She says in the first paragraph "Much of the food we eat today has been processed in some fashion. Technically speaking, the bag of pre-washed spinach greens that has permanent residency in my fridge is a processed food. Making life in the kitchen less stressful — not to mention healthy eating much easier — is the gift of modern food processing, but the system isn’t made up entirely of bagged lettuce and frozen fruit (another form of processing). Let’s take a closer look at processed food and how it might be harmful to your health." Please read on. She and I are in agreement.

      This is not something that needs science. It is a matter of symantics. Consumers need to know what processing is helpful and what is harmful. Saying all processing is bad is wrong.


      Comment


      • Top | #82
        ComfortablyNumb GREAT Example! Question for all: Is this a processed food?

        Here is the ingredient list from that ravioli. Organic Pasta (Organic Wheat Flour, Water, Organic Semolina Flour, Organic Wheat Gluten), Organic Tomato Puree, Ricotta Cheese, Filtered Water, Organic Onions, Organic Extra Virgin Olive Oil, Spices, Organic Grade AA Butter, Parmesan Cheese, Sea Salt, Organic Garlic, Honey.

        Sounds pretty natural and unprocessed, right?

        Pasta is made by harvesting wheat, drying it, grinding it, bleaching it. Tomato puree is made by harvesting tomatoes, blanching them to remove the skins, simmering them to concentrate it. Ricotta is made from whey from whole milk usually after other cheeses are made, then an acidulator is added and it is boiled. Onions are harvested, peeled, chopped or pureed. EVOO is made by harvesting olives and smashing and pressing them and usually filtering the oil. Butter is made by aggressively churning cream which is separated from milk mechanically. Parm is made from skim milk usually made by spinning it in a centrifuge to remove the fat, then rennet, removed from the stomach of calves slaughtered for veal, is added, then the curds and whey are separated, it is placed in a mold, pressed, and aged in a temp controlled room at least 2 years. Sea salt is an undefined term. All salt is from the sea. If it is made by evaporation it can contain undefined minerals and even fish poop. Garlic, same as onions. Honey, harvested from man made hives by smoking the bees to stun them then removing their honeycombs and centrifuging them to remove the honey. The wole thing is then assembled cooked and frozen in a big factory.

        So, is this a processed food? And if it is, is there anything wrong with that?

        Comment


        • Top | #83
          And here it comes. Linked in the article Meathead posted is this. I can see that someday we'll have more labeling with the brightly coloured box with a number in it. Dr. Oz will be telling us which ones not to eat while Big Food lobbies for definition revisions.

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            THANKS!!!! I missed this!

        • Top | #84
          My. 02 is this - I like this section of your book. Regardless of the semantics of "processed" the following probably holds true:

          If I had a nickel for every debunked manufactured crisis that would result in me dying, the Earth freezing over, the Earth boiling over or cows methane triggering the apocalypse, I'd be able to buy out Bill Gates, Mark Zuckerberg and Elon Musk.

          If Hollywood would just fall into the ocean we'd all be better off. Remember in Beverly Hills Cop how Billy was reading that the average American dies with 5 pounds of undigested red meat in their bowels? THAT BS became a mantra that suddenly had all of Hollywood and the media ranting on how bad red meat is for you.

          I have my own unscientific study but I believe it is 100% true. The results show that life is the biggest cause of death. The former always ends in the latter.

          Now, it's time to resume my Captain Crunch bender.

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Wait a minute, I see dying with five pounds of undigested meat in my bowels a good thing, because I would have ate lots of meat just before I died, and if you are going to go, might as well go with a full, happy belly.

            BTW, I just supported your local economy, my new boots get delivered Monday.

        • Top | #85
          I believe more people die of accidents, smoking(which took me a long time to give up, you do it if you want, no judgement from me,) drunk driving(2 tickets in my20's), there own foolishment, drugs and other things than from processed foods and GMO'

          When owned and ran Nursery the NC State Agricultural Experimental Station was 60 miles away in Fletcher, NC and I often visited it when I owned and ran my Nursery. They were always glad to show me around there labs and fields. It was always interesting. It normally took 8-10 years from idea to market for a seed. That included crossing parents, and maybe again, testing for taste and flavor, pest and disease resistance, quality and size of fruit, marketability and other qualities. Even longer for the native shrubs and trees I was growing. They often had plots of over 100 different tomatoes and the same of other vegetables. It was manned by a staff of several PhD's and there students and a full staff of works knowledgeable in what they were doing.

          Are these processed foods heck yes it just takes time to get to market.





























          Comment


          • Meathead
            Meathead commented
            Editing a comment
            I agree. The riskiest thing we do is get behind the wheel.

          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Meathead The riskiest thing we do is come out of the womb.

        • Top | #86
          Just wondering, what is the most processed food of all? Could it be the latest darlings of the health conscious vegetarians, Impossible Beef or Beyond Beef?

          Comment


          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            I have to laugh vegetarians don't want there food to look or taste like meat. Oh well, I read in an article that more meat eaters were eating them than vegetarians.

          • Huskee
            Huskee commented
            Editing a comment
            mountainsmoker I'm a bit ignorant of them and their target audience, but like you say I too think the purpose is mainly for meat eaters who want to cut back w/o feeling like they're cutting back. Sounds like they're too realistic for those who simply don't like meat.

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Yeah but talk about a marketing dream. No wonder the big wigs are investing big bucks, they expect to make even bigger bucks. They know people will eat this up.

            I’ve tried impossible. The taste is very close to very lean beef. They still don’t seem to have the texture/fat or something exactly right.

        • Top | #87
          What does a vegetarian eat anyway. Can anyone tell me? Never mind I found it online I can survive with eggs and dairy.LOL

          Comment

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