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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.

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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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Hi from a Brooklynite at the Jersey shore

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  • Top | #1

    Hi from a Brooklynite at the Jersey shore

    Hi from a longtime lurker on the free side. I've been barbecuing for the past five years, all thanks to AR wisdom. Summers only. But there's a small chance I'll be able smoke at our new home, all year round.

    I'm a fiftysomething editor working from home in Brooklyn, with breaks at the Jersey shore. I introduced my lovely spouse to 'cue. She breaks my heart with the hot sauce, but was happy to marry at Danny Meyer's Blue Smoke, the first Manhattan restaurant allowed to smoke on site thanks to very heavy scrubbing in its stacks (satellite view of that crowded neighborhood, showing ducts running up the side of the building up to roof gear, @ https://goo.gl/maps/r6bNuH2wiXeB1Daw6 ). The wedding (including its meat) was fantastic, and even a great deal (by inflated East Coast urban price points), though we prefer the central-Texas-style restaurant Hill Country.

    My first real 'cue was in the midnineties, at Robert Pearson's Carolinas- and Texas-style "Stick to Your Ribs" in an otherwise desolate stretch across the river in Queens, near a big power plant (https://www.nytimes.com/1998/07/15/d...ing-dixie.html ). They lost their permit after neighbors complained about the smoke (and the begging tailless cats).

    I don't remember why I began smoking at the beach house, only that I felt compelled. At first I improvised with chips in Corningware, with the meat placed at the coolest spot I could find on the Weber Genesis II grill. After a few rounds of meat charcoal (props to whoever posted that in another channel; I can't find it again) my starving in-laws got me a "value" propane Master Forge vertical water smoker, which I use fruit and nut wood chunks with.

    I dry-brine overnight and add mostly spicy rubs (all learned on AR), with occasional exceptions for the sugar/capsaicin/salt intolerant/neurotic. The chamber's big enough to fit quite a variety. I might baste with apple juice, but haven't been interested in mops or sauces. Brisket; pork and lamb and beef short ribs; chicken and duck. I should experiment more (mac and cheese!) but I've loved the staples I've made, and I've had very happy eaters. I make enough to freeze to take back to NYC. Also, failures that are too undersmoked (or charred/sooty) to enjoy as is also get frozen for a whittled-down future as ragus or sloppy joes. And I always make stock (as I am this minute) from raw chicken trimmings and smoked pork/lamb/duck bones/gristle. ("Don't throw that out! I don't care if it was in your mouth!!!")

    The few beach-town butchers here have pretty high-quality meat, though the spices you find might have been left over from the Eisenhower administration. One Sunday I had to have a pork shoulder when all the butchers were closed. A convenience store sold me a fresh extra that he'd been saving for grinding for breakfast sausage. I love this town.

    My Master Forge is badly leaky (even after I did the rope-gasket mod I learned here) with thin uninsulated walls. But so long as I avoided rainy or breezy days, it's served me well till now. I bought the Maverick wireless thermometer a while ago, but the smoker's so fussy anyway, requiring tweaking of fire and air, that I stopped using it and have relied on patience and an instant-read thermometer (and a backup fuel tank).

    This fifth year may be this smoker's last. It burns cooler than ever. After the sooty, let's-get-takeout-instead disaster of a mostly orange fire last month, I replaced the regulator. That helped a lot, but I still begin losing the hot, clean blue flame by the time I crank the box up to a max of only 200 degrees on a warm, still day. Two days ago, after three hours of 150 degrees, I almost threw out the whole load. Friends and family rebelled, convincing me it was still safe to finish in the oven.

    I will try cleaning the Venturi/burner/etc. one more time before junking this smoker. But I have a second reason to hope for upgrading. Since our new apartment has a deck, I'd love to have one medium-size, higher-end smoker to drive between home and summer home at the start and end of each season. If propane, it would have to sip from those smallest, 14-ounce cylinders; otherwise, pellet. And there's constant, even gusty wind on that deck, so it'd have to be bottom-heavy and very well insulated, as if for winter.

    A daydream, maybe. Here's to 'cue dreams coming true.
    Attached Files
    Last edited by josh_karpf; August 16th, 2019, 11:49 AM.

  • Top | #2
    Welcome, welcome indeed! From south Texas!

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    • Top | #3
      Very enjoyable read! Welcome, brother .

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      • Top | #4
        Welcome from Maryland

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        • Top | #5
          Greetings from South Africa.

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          • Top | #6
            Welcome to the Pit!
            Cheers from Norway

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            • Top | #7
              Welcome from the California Delta

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              • Top | #8
                Welcome to the Pit from the Okanogan Valley of Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun.

                If you like music, go to this thread to hear what others are listening to and share what you like.

                For jokes, go to this thread.

                Go to this thread to post where you work and what your hobbies are and get to know other members here.

                We are happy to have you along and looking forward to your participation.

                Comment


                • Top | #9
                  Welcome from Colorado ...

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                  • Top | #10
                    Welcome the Pit! From a former Jersey boy who spent summers at the shore. Whereabouts do you stay?

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                    • Top | #11
                      Dress to Eat! OK, we’ll let ya in! Welcome, eat good and have fun!

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                      • Top | #12
                        Welcome to the Pit from Dallas! I grew up in New Orleans, and the locals are often told the sound like they are from Brooklyn. Go figure.

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                        • Top | #13
                          Thanks, everyone. Wow, didn’t realize this was international.

                          NYC has become so globalized and gentrified that I’m not sure there are any more local Brooklyn, Bronx, etc. accents. On the plus side, thanks to the Caribbean accents in my own neighborhood, I am almost surrounded by the best jerk chicken.

                          HawkerXP, Loveladies on LBI.

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                          • Top | #14
                            Welcome to the pit from Colorado. Looking forward to your contributions

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                            • Top | #15
                              Welcome from Pittsburgh!

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