This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

New Member - What's your Go To Cook that wins 'em over every time?

  • Filter
  • Time
  • Show
Clear All
new posts
  • Huskee
    • May 2014
    • 15420
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    My go-to are my ribs, everyone in my circle of friends and family raves about my ribs, I use a combo of 3 different rubs. Dry rub, never wrapped and never sauced. I have an older gentlemen who goes to a nearby town once a month to buy 3-packs of ribs and bring them to me to cook for him and he gives me a rack for doing it. It's win-win, he gets 2 racks of "awesome, world-class" ribs (his words, not mine) and I get to do something nice for someone who can't do it for themselves plus I get a free snack.

    My personal favorite though is brisket on the stickburner. Extra fatty and extra seasoning.

    My most favorite restaurant-good dish that I use pellets for is pulled beef nachos. Make pulled beef (just like making pulled pork, except use a chuck roast and peppery brisket-style seasonings, otherwise technique is nearly identical). Then make up a cookie sheet full of good tortilla chips like On The Boarder or Snyder's, layer on the pulled beef and your favorite cheeses, I like Havarti, Mont Jack and cheddar mix. Cook in the pellet grill at let's say 300-350 until the cheese is good & melted. Then add your favorite toppers. The chips actually take on just a hint of pellet smoke in the brief time they're in there, and they are actually HOT when you eat them- it's definitely restaurant-good or better! To be honest, next to brisket I am more proud of this than even my ribs.

    Click image for larger version  Name:	IMAG3047.jpg Views:	0 Size:	400.7 KB ID:	760881Click image for larger version  Name:	IMAG3050.jpg Views:	0 Size:	488.5 KB ID:	760880Click image for larger version  Name:	IMAG3051.jpg Views:	0 Size:	527.2 KB ID:	760882Click image for larger version  Name:	IMAG3054.jpg Views:	0 Size:	281.4 KB ID:	760883


    • ajgrills
      ajgrills commented
      Editing a comment
      Thanks. Lots of Chuck recommendations in this thread. I'm down. Love this nachos method. Will try for sure!

    • GirlGrilling
      GirlGrilling commented
      Editing a comment
      Yowza. I’m screen-grabbing this recipe. And yes, absolutely, to the On the Border chips. Super sturdy. Use them to make steak fajita nachos from left-over ribeye & 7-layer dip. But holy hell, man. Your nachos look other-worldly amazing. Thx for the pics.
      Last edited by GirlGrilling; October 26, 2019, 11:01 PM. Reason: Typo

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I’d accept an invite!
  • mgaretz
    Founding Member
    • Jul 2014
    • 895
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Blasphemy ribs (of course), and if pork is not an option then tri-tip, cooked SV then seared.


    • Beefchop
      Charter Member
      • Oct 2014
      • 451
      • Lafayette, LA
      • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

      Last edited by Beefchop; October 25, 2019, 12:01 PM.


      • Huskee
        Huskee commented
        Editing a comment

      • ajgrills
        ajgrills commented
        Editing a comment
        Hah, the ultimate backup plan. Use the app, you get free pizzas occasionally. 👍

      • GirlGrilling
        GirlGrilling commented
        Editing a comment
        My back-up plan is always crab claws; having no back-up plan stresses me too much. I steam ‘em up w/Old Bay and serve w/clarified butter & lemon, ready to eat as soon as people arrive. Of course, every time I put this plan in action, my brisket comes out ON TIME and cooked to perfection (on my OLD grill, anyway); when I don’t, it doesn’t. Murphy’s Law, I suppose.
    • FishTalesNC
      Club Member
      • Dec 2017
      • 1254
      • Durham, NC

      • Cookers
        • Oklahoma Joe’s Bronco
        • Weber Premium Kettle 26” w/ SNS XL
        • Weber Smokey Joe 14”
        • Pit Barrel Cooker

        • Fireboard Extreme BBQ Edition
        • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
        • Thermapen mk4

        • Oklahoma Joe’s Triple Grate
        • Oklahoma Joe’s Super Skewers
        • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
        • Weber Gourmet BBQ System Wok
        • EasySpin Cooking Grate (26”)
        • Custom Cut GrillGrates for SNS XL
        • Frogmat cut to fit 26" w/ SNS
        • Weber Original Rib Rack
        • Pampered Chef BBQ Pizza Pan (2)
        • Weber Chimney Starter (2)
        • Beast Armor Gloves
        • CharGon Grate Cleaner
        • PBC Chimney Starter
        • PBC Ash Pan
        • PBC Hinged Grate
        • PBC Corn Hanger
        • PBC Vertical Skewers (10" & 15")
        • PBC Sausage Hanger
        • PBC Basket Hanger

      Bacon! I actually get requests for that from people my wife works with that I've never met.

      Brisket burnt ends come in a close 2nd, my kiddo and her friends will beg for it and its way up there on my list too.


      • ajgrills
        ajgrills commented
        Editing a comment
        Thanks, NC. Smoking/curing your own bacon? Please share recipes.

        Love brisket burnt ends. Do you have to cook the whole brisket to get them? Any tips appreciated.

      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        ajgrills check out the articles on the free side, there’s one re: curing meat safely, and also a recipe pages for 3 kinds of bacon. I’ve done them all, they’re great! Brisket burnt ends you’d just need the point. Sometimes I see just points for sale at my Costco, sometimes gotta buy a full packer and separate the point. So worth it tho! Lots of good recipes for it, I've taken things from both Malcom Reed’s and Susie Bulloch’s methods. Good luck!
    • JoeSousa
      Club Member
      • Sep 2016
      • 955
      • Spokane, WA
      • Weber 22" (4 of them)
        Weber Ranch
        Weber 26"
        SNS Kettle
        PK Grill (40+ years old)
        Weber Jumbo Joe
        Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
        Slow n' Sear XL (2)
        Slow n' Sear

        http://completecarnivore.com is my site

      Around here most people don't really know what constitutes "good" barbecue. When people taste my pulled pork and brisket it is usually a revelation to them on how good food cooked on a grill or smoker can actually be. I cooked some briskets on Wednesday for a group of people and nearly all of them said it was the best meat they had ever eaten.


      • Polarbear777
        Club Member
        • Sep 2016
        • 1843

        My go to is a straight smoked brisket or smoked/braised chuck, cambro it and bring it hot.

        Lately when I have the time, I've been using QVQ to get it started well ahead of time, and do the last finish step on site or at the event time (~90 minutes to finish as tender as traditional). As far as everyone's favorite, the pastrami _always_ wins.





        • ajgrills
          ajgrills commented
          Editing a comment
          Awesome, thanks for sharing! Gonna try for sure.
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5325
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range

          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        Smoked chicken in the PBC along with some Hot Italian Sausages.

        Smoked Chuck Roast (PBC or kamado WSCGC)--get them in the 3 lb range, as densely marbled as you can find; prep and smoke like a brisket. You can serve it sliced or pulled. Sliced gets taken off the smoker when first probe tender. For pulled chuck, I usually let it ride to 207° so it pulls like buttah. Cambro for a couple of hours. Delicious. Also darn delicious in Malcolm Reed's Smoked Chuck Chili recipe.



        • ajgrills
          ajgrills commented
          Editing a comment
          Thanks, Kathryn. Is there a benefit to the cambro hold, or just to keep it hot?

        • fzxdoc
          fzxdoc commented
          Editing a comment
          There's a huge benefit to a cambro hold, ajgrills . It allows the meat to rest, redistributing juices; but more importantly, it allows the connective tissue to continue to soften. A brisket or chuck roast will be more tender and more juicy, usually, if held in a cambro-type environment for a couple hours after taking out of the smoker. And yes, if your cook ends sooner than expected, it's an excellent way of keeping the food safely warm until serving.


        • Huskee
          Huskee commented
          Editing a comment
          PBC chicken is special for sure. Next time you want to do chicken on your WSCG save any fat & skin trimmings and toss them on the coals early on, do it in stages if you can to prolong it. Stinks to high heaven but helps give them that PBC taste.
      • Betty
        Former Member
        • Oct 2019
        • 4
        • Kansas city

        Hello from Kansas! Mine best of the best are pork kebab in kiwifruit marinade and grilled sweet pepper anointed with olive oil. And while first needs a lot of time, the second variant is just flawless! Even meatlovers/vegiehaters like the peppers.


        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5587
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          Welcome to the Pit from Dallas! My go to is Boston Butt.


          • jfmorris
            Club Member
            • Nov 2017
            • 3399
            • Huntsville, Alabama
            • Jim Morris

              • Camp Chef FTG900 Flat Top Grill (2020)
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • King Kooker 94/90TKD 105K/60K dual burner patio stove
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              • Whatever I brewed and have on tap!

            My family's favorite thing off the smoker is probably my baby back ribs, with a good dry rub like MMD (Meathead's Memphis Dust), which you can find in the recipe section of the free side of the site. Follow the recipe for Last Meal Ribs, and you can't go wrong. My second most requested items are probably chicken wings and smash burgers.

            Here is the rib recipe you NEED to try:


            If you want to make smoked and pulled chuck roast, this is the one I always follow, with the exception that while I do dry brine, I use Montreal Steak as my rub most of the time, from sheer laziness:


            For large gatherings, pulled pork is always a hit and a cheap way to feed a lot of folks (I've done cooks of 10 to 84 butts). Each typical 8 pound bone in butt will feed about a dozen folks on average. Seems like you have the pulled pork thing down, so I won't link a recipe.

            Wings are always a hit. For wings, there are lots of recipes on the free side of AR. My easy go-to right now, and I cook them on the gas grill usually, is Huskee's wing sauce, which is simply a mix of half Frank's Red Hot sauce with half Newman's Own Creamy Caesar dressing. Very easy to brush on the wings the last 5-10 minutes of the cook.

            Brisket is always a hit, IF you can find high quality choice or prime in your area at a reasonable cost.


            • gcdmd
              gcdmd commented
              Editing a comment
              Ditto on the pulled pork for large gatherings. I get requests for it at church regularly.
          • TripleB
            Club Member
            • May 2017
            • 854
            • La Crescenta
            • Jambo Backyard Smoker
              Weber Smokey Mountain (22" & 18.5")
              Portable Kitchen 360
              Portable Kitchen Grill
              Pit Barrel Cooker
              Weber "Brownie" Circa 1978 22"
              Weber Gas Grill, Silver A
              BBQ Guru ATC
              Favorite Beer: Peroni
              Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

            Unfortunately, my family is not really into BBQ. They tell me my que is the best (not too hard to produce good BBQ in California since there are really no good BBQ joints around here), but never specifically ask for anything smoked. If I make it, they eat it up. I do all the cooking so what they ask for is really my kitchen dishes.... Gumbo, Chicken & Dumplings, Spaghetti, various soups, Chicken Florentine, Salmon, Pot Roast, etc. On the grill would be Tri-Tip, Steaks and Chicken.

            But I got a couple ideas from reading what others posted. My wife loves nachos, so I'm going to try Huskee's pulled beef nachos. And Katherine mentioned hot Italian sausages. Have not made sausage in over 6 months so I'm gonna put that on the menu. Linguisa, Italian, Andouille, Polish.... Which to choose .


            • jfmorris
              jfmorris commented
              Editing a comment
              For someone whose family doesn't like BBQ, you sure have a lot of grills and smokers! I still have that same Weber Genesis Silver A too (outfitted with Grillgrates a couple of years ago). I definitely think pulled beef nachos will be a hit. And lately I am looking for ways to move the heat out of the kitchen and out side, so am using the grills more with cast iron skillets and my dutch oven (for baking and frying).

            • Huskee
              Huskee commented
              Editing a comment
              I hope you like! I don't see a pellet cooker in your sig, so I'd recommend heating the nachos up with well-lit charcoal, something to give you a *little* smoke, not a lot or it will be too much and ruin them IMO, but also something more than just a microwave melting the cheese. The oil in the chips, as well as the cheese, soaks up some of that smoke and makes it heavenly!
          • Chief1232
            Club Member
            • May 2018
            • 52
            • Washington State

            Welcome! If I'm cooking for a crowd I go for Brisket. If it is just a few people over for dinner I try to find a nice Ribeye Cap Steak (Costco). That always impresses!


            • klflowers
              Club Member
              • Sep 2015
              • 3558
              • Tennessee

              This isn't strictly an on the grill dish, but my wife asks for it all the time. I make it with ox tails - just increase the braise time to ~3 hours. I do the smoke part on a kettle/sns combo.


              And turkey - I do a whole turkey every couple of months on the wsm.
              Last edited by klflowers; October 28, 2019, 12:33 PM.


              • Clint C
                Club Member
                • Oct 2019
                • 4
                • South East U.S.

                Memphis Dust baby back ribs. I win every time. The crowd goes wild.

                Just cooked a butt with Memphis Dust and added a little jalapeno powder because I like my butts spicy....crowd pleaser.

                Weber indirect method. Weber's make the cook feel like #winning when you nail it.


                • klflowers
                  Club Member
                  • Sep 2015
                  • 3558
                  • Tennessee

                  One more - porterhouse steaks using the cold grate method.




                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
                  Meat-Up in Memphis


                  These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use our links when you buy things

                  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, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                  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

                  The Good-One Is A Superb Grill And A Superb Smoker All In One

                  the good one grill
                  The Good-One Open Range is dramatically different from a traditional offset smoker. 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

                  Griddle And Deep Fryer In One

                  Pit Barrel Cooker Smoker
                  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!

                  Click here to read our detailed review and to order

                  The Pit Barrel Cooker May Be Too Easy

                  Pit Barrel Cooker Smoker
                  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 because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them

                  The Undisputed Champion!

                  The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                  Click here to read our comprehensive Platinum Medal review

                  Grilla Pellet Smoker proves good things come in small packages

                  Grilla pellet smoker
                  We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                  Click here for our review on this unique smoker

                  Delta by Nuke,
                  Stylish and Affordable
                  Gaucho Grill

                  Weber Genesis Grill
                  Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                  Click here to read our complete review

                  Genesis II E-335
                  A Versatile Gasser That Does It All!

                  Weber Genesis Grill
                  Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                  Click here to read our complete review

                  GrillGrates Take Gas Grills To The Infrared Zone

                  grill grates
                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                  Click here for more about what makes these grates so special

                  Is This Superb Charcoal Grill A Kamado Killer?

                  PK 360 grill
                  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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal

                  Our Favorite Backyard Smoker

                  kareubequ bbq 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
                  This is the first propane smoker with a thermostat, making 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

                  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 to read our complete review

                  Track Up To Six Temperatures At Once

                  Grilla pellet smoker
                  FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                  Click here for our review of this unique device

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  NK-22-Ck Grill
                  Napoleon's 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

                  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