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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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  • Karon Adams
    Charter Member
    • Feb 2015
    • 1515
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower

    checkin' in

    Hi guys! I have missed you all so much. sadly, I have been having more trouble with my back and now my shoulder is joining in the fun. I made a batch of Marshmallows last week. They were divine! and very satisfying to make something, again. but, marshmallows are dead easy so it wasn't like it was a toughie.

    I still have yet to make bread, though I did some lovely Sous Vide Pork Chops. Those alone make that little toy worth the price. I have so many ideas in my head but, i just can't physically do it, yet. I'm hoping to do some baking this week. no rolls, that would be too much, just loaf. but, it is nearly Baking Season. Usually, it begins to cool enough that I don't mind baking just around Labor Day.

    This summer has been all about gardens and insects. I have been raising Monarchs and released a dozen Saturday. I have a good many more, growing and getting ready to transform into chrysalids, ready to release probably by labor day. I'm also raising silkworms. we'll see if i can make myself some silk cloth, to make into clothing. that will be a fin adventure!

    anyway, we did BBQ last weekend. I have to say, the pig feet make SUCH a huge difference in raw materials for sauce. if anyone else tries it, I would really love to hear your results. we used 3 feet, this time. once the drip pan was pulled at 12 hours, HWMO cooked down the contents and ended with nearly a PINT of marvelous BBQ caramel. that not only means excellent sauce for the meat on the grill, but, a spoonful of that in a sous vide bag adds SO much flavor! Same thing when you do bacon. hang onto the drip pan and cook it down, and you will have a marvelous smoked caramel that gives a gorgeous, mostly just smoke taste. your own liquid smoke.

    anyway, I'm going to go wander around the site and see what you guys have been up to.

    love you all!
  • RonB
    Club Member
    • Apr 2016
    • 12085
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    Geeeeez Karon - I'm sorry to hear you back is giving you fits. I have problems with mine too - off and on. One of the things that helps me is making sure my butt is back in the chair as far as possible so I'm not slouching - even a tiny bit of slouch will set my back off.

    Here's something you can try if your back will allow. Make Kenji's pie dough in a food processor, roll it out to about 1/8", (that may be the hard part for you - got anyone who could do that part?), cut it up, (squares, circles, rectangles, or any shape you want - use small cookie cutters if you want), and bake them. When they have cooled a bit, a dollop of your favorite preserves on each will be a big hit. And you can use different preserves for different people. Hot fudge works well too.


    • bcostlow
      Club Member
      • Jul 2016
      • 94
      • San Antonio TX

      Karon - sorry about the back and shoulder. You can buy ergonomic back thingies for your chair, it helps my back issues. For the shoulder, I second RonB's home remedy. Another good remedy is buying a new cooker ... hope you feel better.



      • Potkettleblack
        Club Member
        • Jun 2016
        • 1936
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        Sorry to hear you're in pain.

        Yeah, sous vide turns out some revelatory pork chops.


        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4949
          • Winchester TN
          • Hardware
            Slow N Sear Deluxe Kamado.
            22" Weber Kettle.
            Slow N Sear, DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Chimney starters.
            GrillGrates, GrateGriddles.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks)
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

          Thanks for checking in and I too am sorry hear you're having pain. I hope that you are much better soon and it's good to hear you've been cooking some fine food!


          • Harry
            Charter Member
            • Jun 2015
            • 272
            • Wash DC & environs
            • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

            Good to hear from you. A couple threads went by, and I thought for sure you'd chime in. I sure hope you'll catch up.

            THEN, explain how you cooked marshmallows in a smoker. I can hardly wait to find out.


            • Thunder77
              Founding Member
              • Jul 2014
              • 2735
              • Halethorpe, MD
              • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

              Karon Adams we have missed your wit and wisdom in the Pit. Here's to you getting back to good health!


              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                Sorry to hear you're not feeling well Karon. I can feel your back pain.😡 I had back problems off and on for 30 years but for some really strange UNKNOWN reason it went away about 5 years ago. That's about the same time I acquired my BGE. I'm sure they were unrelated events but maybe it was the BBQ.😆

                I hope your back and shoulder problems go away soon and you can get back to what you love to do... Cook.👌


                • Spinaker
                  • Nov 2014
                  • 10402
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

                    Dexter (Beagle mix)
                    Kinnick (American Foxhound)

                    Big Green Egg (Large) X2
                    Blackstone 36" Outdoor Griddle 4-Burner

                    Broil King Keg
                    Karubeque C-60
                    Kamado Joe Jr. (Black)
                    Lodge L410 Hibachi
                    Pit Barrel Cooker
                    Pit Barrel Cooker 2.0
                    R&V Works FF2-R-ST 4-Gallon Fryer

                    Weber Spirit Gasser
                    FireBoard (Base Package)
                    Thermoworks ThermaPen (Red)
                    Thermoworks MK4 (Orange)

                    BBQ Dragon
                    Big Green Egg Plate Setter
                    Benzomatic TS4000 Torch X 2
                    Benzomatic TS800 High Temp Torch X 2

                    Bayou Classic 44 qt Stainless Stock Pot
                    Bayou Classic 35K BTU Burner

                    Digi Q DX2 (Medium Pit Viper Fan)
                    Dragon VT 2-23 C Torch
                    Eggspander Kit X2
                    Field Skillet No. 8,10,12

                    Finex Cat Iron Line
                    FireBoard Drive
                    Lots and Lots of Griswold Cast Iron
                    Grill Grates
                    Joule Water Circulator
                    KBQ Fire Grate

                    Kick Ash Basket (KAB) X4
                    Lots of Lodge Cast Iron
                    Husky 6 Drawer BBQ Equipment Cabinet
                    Large Vortex
                    Marlin 1894 .44 Magnum
                    Marquette Castings No. 13 (First Run)
                    Smithey No. 12
                    Smokeware Chimney Cap X 3
                    Stargazer No.10, 12
                    Tool Wizard BBQ Tongs
                    Univex Duro 10" Meat Slicer
                    FOGO Priemium Lump Charcoal
                    Kingsford Blue and White
                    Rockwood Lump Charcoal
                    Apple, Cherry & Oak Log splits for the C-60

                    Buck 119 Special
                    Dexter 12" Brisket Sword
                    Next Major Purchase
                    Lone Star Grillz 24 X 48 Offset

                  Welcome home!! I was wondering where you were hanging out these days. I am intrigued to hear about those Mallows. Get well soon and get that smoke flowing free again!


                  • kingdarb
                    Club Member
                    • Nov 2015
                    • 152
                    • Toronto, Ontario

                    Damn sorry to hear that you are suffering, but I'm glad that you are feeling a bit better. My back and neck are also shredded, so I get it. I hope you have a good break from it.


                    • kingdarb
                      Club Member
                      • Nov 2015
                      • 152
                      • Toronto, Ontario

                      Karon Adams : What is your recipe for the sauce with the pig feet drippings btw? Sounds amazing...


                      • Karon Adams
                        Charter Member
                        • Feb 2015
                        • 1515
                        • Chattanooga TN
                        • Karon Adams
                          Consort of the Flame
                          Cooking is a Sacred Endeavour
                          Big Poppa's Drum conversion
                          Maverick wireless meat & grill thermometers
                          Thermopen Instant Read Thermometer
                          Pit IQ blower

                        for those who missed the drama, back in January, a few years of mysterious, undiagnosed pain culminated in a massive seizure and a completely crumpled L1 vertebra. apparently the undiagnosed problems were that vertebra crumbling little by little. but, like a metal chair left in the weather, at some point, the cumulative loss leads to the day when it cannot even pretend to be what it originally way. this is what happened to that seizure and damage. I spent two weeks in hospital and a week in patient rehab, after major surgery to remove the destroyed vertebra and replace it with bone grafts and held together with rods and screws. so, the recovery for something so major is a year or more and even then, I'll feel it forever. sucks.

                        BUT, I have marvelous friends I have never met. even if i can't (YET) post pics and brag, I can still come in and see the lovely things you are cooking! Little by little, with the easier recipes, I am venturing back into the kitchen. because I am just LOSING it over various ground beef recipes that HWMO can do. I WILL say this, he is learning more about GOOD cooking than he ever cared to know. often, I'll put him to work at the stove and he is my hands and feet. for himself, he would be happy with ground beef nightly. he's not really a picky eater.

                        between you guys, myself and the gatepost, having tasted his mom's cooking and talked cooking with her, i can understand why. You NEVER heard me say that!!! Meanwhile, over the weekend, we're watching TV and I look over, HWMO was scrolling across something on his laptop. I snap, "OY! WHAT are you doing on match.com???" the look on his face was PRICELESS! in truth, he was actually searching allrecipes. guess he's more interested in learning to cook than he will admit!

                        As for me, well, I'm kind of the anomaly on this site, for those who don't know me well. I BBQ every couple of weeks, but, i'm not one who cooks EVERYTHING on the grill or smoker. and, my favorite cooking adventures often involve sugar. I'm a dessert kinda gal. I've posted a few of my favorites on this site. I'll post the basic Marshmallow recipe for you guys. and it is very easy to play with to create your own flavor. everything can be substituted for similar ingredients, giving you the range to make all sorts of lovelies. for those who cook Christmas gifts, I made 30 batches of 20 different varieties of Marshmallows a couple of years ago for Christmas and they were a SMASH hit! give it a try. Maple Bacon and Salted Caramel Apple Pie were particularly well received.

                        Pig feet. My BBQ sauce recipe is on this site. it begins with the drippings. My thought process is, why use one spice collection on the meat, only to have other spices fighting them in the sauce. I want a sauce that carries the same spices, augments the meat flavor and the bark on the meat. best place? the drippings. So, I always use a VERY deep water pan to not only give me moisture in the smoke chamber, but also, to collect the drippings from the cook. those are then cooked on the stove until the water is driven out. what is left cooks to a lovely caramel of meat gelatins and spices. to that, I add the rest of the sauce ingredients (see the recipe)

                        well, a few months ago, i realized the amount of drippings I was collecting just from the meat was barely enough (sometimes not enough) to make enough sauce for the piece of meat. all depends on how the butcher trims it. so, I decided to add some. pig feat are nearly nothing but gelatin and connective tissue. we buy them at the local Mexican Market. they are also kind enough to cut them into pieces. 2-4 feet, tossed in the rub spices, then, set on the grill surface under the meat, creates FAR more surface area to gather smoke, and the tissues in the feet drip more and more gelatin into the water pan. I now can collect enough to make sauce for this cook and much more to use for various (dare I say it) crock pot, BBQ flavored cooks and even to pass around to friends. though, it is always with the caveat to friends that this is a product which must be refrigerated and does have a shelf life. though,t he caramel, itself, your starting ingredient, can be vacuum sealed and frozen to make more sauce.

                        Then there is the simple fact that, it has been gardening season. while HWMO does all the heavy work, I still have made a concerted effort to get out into the garden daily. picking tomatoes (which make the most AMAZING Conserva!) tidying the flowers, and, this year, hand rearing caterpillars to butterflies. at the moment, I am awaiting a few more to break chrysalis and I also have a couple of boxes of silkworms defoliating my mulberry tree!

                        So, while most of the summer has been spent on my not inconsiderable backside, I apologize for my absence from here and I promise to try to be around more.

                        Love you all. every time I come here, it makes me smile. many times, with my injury, I just have to think of you guys and how sweet you all are, and I get to smile. Thank you.

                        see ya round the pit!!




                        Meat-Up in Memphis 2021

                        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                        Click here for details. (https://amazingribs.com/memphis)
                        See more
                        See less
                        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


                        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




                        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 $299 delivered to your door!

                        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. Don't accept cheap substitutes.  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

                        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

                        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

                        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