Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


Placeholder

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

Placeholder

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

Placeholder

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


Placeholder

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

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

EVOO v OO, Kosher Salt v Sea Salt

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Michael_in_TX
    Club Member
    • Dec 2018
    • 152
    • Texas Gulf Coast
    • Grills:
      Weber 22" Kettle Premium w/Slow N' Sear 2.0
      W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

      Accessories:
      Thermopop (Instant Read)
      Weber iGrill 2 (Grill and Meat Temps)

    Top | #1

    EVOO v OO, Kosher Salt v Sea Salt

    Hey all,

    I am a huge fan of Steven Raichlen. Watching his most recent shows has really improved my skills. The production values on his shows are very high and, as anyone who has watched him knows, he uses extremely high quality ingredients. (I mean, at the resorts at which he films, a bottle of Kroger Italian Dressing for a marinade might look a little out of place.)

    One of the things I seem him doing is using extra-virgin olive oil over straight olive oil and sea salt over kosher salt, almost exclusively. Now, this may be simply a combination of his personal preferences and the high production values, but I am wondering if anyone on here prefers EVOO and/or sea salt over OO and kosher salt when cooking in your backyard.

  • pkadare
    Club Member
    • Jun 2019
    • 350
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker

    Top | #2
    EVOO and kosher salt for me.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yup

    • pkadare
      pkadare commented
      Editing a comment
      I should clarify here. EVOO versus OO but like others, I also use a number of different oils; canola, coconut, peanut, grape seed, etc. Depends on what and how I'm using it. I also use a lot of homemade ghee.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9451
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Top | #3
    All salt came from the sea at one time. The ACTUAL large particle sea salt kicks some Sodiumistic rear end at the dinner table due to its big size.

    https://amazingribs.com/more-techniq...s/science-salt

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yup. At work I finish crunchy tater with thyme and sea salt.
  • FireMan
    Charter Member
    • Jul 2015
    • 6688
    • Bottom of Winnebago

    Top | #4
    If I am concerned with smoke point I will use a high grade of Olive oil, such as in my wok or some skillet applications, which Raichlen doesn’t do Chinese the last I looked. The salt is a preference on his part. There are different types of salt & harvesting of such. It was mentioned that all salt was sea at one time. I ‘m not totally sure, since there are great salt mines in Michigan & the rock salt called Himalayan is from Pakistan/India & not near the sea. There are also different techniques in harvesting many salts throughout the world that offer different constitutions & tastes. For the cooking he does he uses what works for the type
    of cooking & the types he is familiar with. The more you explore cooking of different cultures you will find many different strokes for different folks.
    Last edited by FireMan; September 28th, 2019, 03:45 PM.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Huskee 🤷‍♂️🤷‍♂️

    • FireMan
      FireMan commented
      Editing a comment
      Huskee , it can’t be two points cuz it’s round. Just like there is no up there, just away from & back towards.

    • Huskee
      Huskee commented
      Editing a comment
      FireMan Wasn't the earth entirely covered in sea up there away from and back towards?
  • Donw
    Club Member
    • Jul 2017
    • 1950

    Top | #5
    For the oils the smoking point matters. https://en.m.wikipedia.org/wiki/Temp...f_cooking_oils . Why I have both on the shelf in addition to peanut and avocado oil.

    Comment


    • Donw
      Donw commented
      Editing a comment
      Potkettleblack You are right that oxidative stability would be a better system to evaluate oils than smoking point but I personally don’t want to run around the house opening windows and doors to remove the smell from my house when I can choose another oil and prevent it.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Sure, but Canola is a high smoke, low temp oxidation oil. So, smoke up the house a bit or free radical your insides.

      I’ll take a bit of smoke or an inferior sear.

    • treesmacker
      treesmacker commented
      Editing a comment
      That's a lot of oils, but they missed Camelina. I get it at my local growers market and it is quite good. Kinda expensive though.
      https://www.ecowatch.com/6-reasons-w...882105650.html
      https://eatnorth.com/vincci-tsui/coo...d-you-be-using
  • 58limited
    Club Member
    • Dec 2018
    • 268
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    Top | #6
    In a food where the oil flavor is prominent, I use EVOO or a good oil of the flavor I'm looking for. When using to make a rub adhere, say on a pork butt or ribs for smoking, I use cheap oil. The smoke and rendered fats will overpower/mask any oil flavors so I don't use expensive stuff.

    As for salt, kinda same thing: Kosher to dry brine, sea salt on the table.

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1303
      • Bryson City, NC

      Top | #7
      Raichlen is a fascinating cook, tape and watch his shows also. EVOO has a higher smoke point than other olive oils as it is purer. Sea salts very widely. There is Maldon in the UK, it comes in a smoked variety also, an excellent one from the French Mediterranean, there is one being recovered in Oregon and every one knows of the pink Himalayan and black Hawaiian.
      Last edited by mountainsmoker; September 28th, 2019, 05:30 PM.

      Comment

      • Michael_in_TX
        Club Member
        • Dec 2018
        • 152
        • Texas Gulf Coast
        • Grills:
          Weber 22" Kettle Premium w/Slow N' Sear 2.0
          W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

          Accessories:
          Thermopop (Instant Read)
          Weber iGrill 2 (Grill and Meat Temps)

        Top | #8
        I remembered I had some high-quality EVOO (my sister is a chef and occasionally gifts me stuff). I also picked up some coarse sea salt at the store.

        I put the EVOO on some brats. Definitely a more fruiter aroma than the standard olive oil I was using. Also seemed slightly more viscous than the OO (but then I buy the store-brand OO). I doubt it made any difference in the final flavor. The cherrywood smoke was, of course, much more detectable.

        The sea salt, while interesting, is perhaps best described as 75% kosher-salt sized grains and 25% smaller ones of various sizes.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I have some that'll make water softener salt tablets jealous.
      • TNPIGBBQ
        Club Member
        • Jul 2019
        • 43
        • Church of Charcoal

        Top | #9
        FireMan

        Just a heads up, continents & oceans are constantly moving. They can change massively over time.

        For example, there used to be a giant ocean splitting the USA in half.

        Pakistan & Tibet used to be ocean front property.

        Click image for larger version

Name:	D360EBC4-5066-48AA-84DF-DB59ACD7D8A1.jpeg
Views:	18
Size:	346.6 KB
ID:	749039
        Click image for larger version

Name:	8EAC25AD-6BF0-4FB5-A4D5-67B3408E6F78.jpeg
Views:	10
Size:	108.7 KB
ID:	749040

        Comment


        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          Indeed....I suppose it is correct: all salt does come from the sea!

        • Huskee
          Huskee commented
          Editing a comment
          My yard is still drying up from those days...
      • klflowers
        Club Member
        • Sep 2015
        • 1983
        • Tennessee

        Top | #10
        Morton’s kosher salt. That’s all I use these days. At some point I may branch out, but if it ain’t broke...

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1836
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          Top | #11
          Redmond Real Salt for all my cooking. I have fine for bread and rub/brine/seasoned salt construction, and coarse for the table and some dry brine applications. I have some Falk Salt for use as a finishing salt, along with some truffle infused sea salt I picked up in Alba a couple years ago.

          Using sea salt is a bit trickier, as it can be less salty than kosher or more salty than kosher based on format. Kosher is tricky too, because many chefs prefer Diamond, which is larger crystal sized than Morton, and therefore less salty per volume measure.

          I think Raichlen has a lot of upside, but I think he uses EVOO and Sea Salt just to be fancy, or because all the other TV chefs do.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Red boxed diamond for me too. Damn it! I’m a stereotype.
        • Mosca
          Charter Member
          • Oct 2014
          • 2888
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          Top | #12
          I was just thinking about this this morning, while making breakfast.

          I like the Himalayan salt. I don’t have a culinary reason, I just like that it’s pink. When we were in Chile, there were shops that had many different color salts from different mines. I passed, it was overload. I’d have to buy all or none, and I chose none.

          For oils and cooking, it depends on what flavors I am working with. For example, I wouldn’t use olive oil in chili. Or Mexican. I would use bacon grease, or the leftover fat from browning the meat. If I were to use a cooking oil in chili, it would be any neutral oil, or peanut oil. I use EVOO for Italian, obviously, and vegetables, and other savory stuff.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Fine Job, unde rthat duress of Sensory Overload.
            Haveta admit, I'd'a bought em all. Lots. Like, Ship some Home.
            Livin overseaes was some of th best times of my life, an certainly th most educational, an formative...
        • mountainsmoker
          Club Member
          • Jun 2019
          • 1303
          • Bryson City, NC

          Top | #13
          I use Morton's Kosher for my every day salt. It is pretty much a standard for published recipes including the ones on here. The fancy salt's are considered finishing salts and are added for color or tooth feel. Most are to expensive for daily use in recipes, unless your a chef with your ingredients are paid for.

          Comment

          • Huskee
            Pit Boss/Manager
            • May 2014
            • 14024
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue
              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)


              Thermometers
              • (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


              Accessories
              • 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


              Beverages
              • 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)

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

            Top | #14
            We buy the cheapest EVOO we can find and you knwo what? It all tastes the same to me and makes a dern fine Caprese salad! I buy Morton's Kosher and whatever table salt is cheapest for the shakers and the wet brines. But I am not the poster child for the finer things in life. I agree with klflowers, if it ain't broke...

            Comment


            • HouseHomey
              HouseHomey commented
              Editing a comment
              I think if I laid some things out for you that you could tell the difference between Greek, Italian, Spanish and California EVOO. Don’t sell yourself short.

            • HouseHomey
              HouseHomey commented
              Editing a comment
              I’d have to agree on the cook though hard to notice 99% of the time.

            • Huskee
              Huskee commented
              Editing a comment
              HouseHomey Yeah side by side probably, but when my wife makes garlic sauteed broccoli or Caprese or whatever, it's all good to me!
          • Dan Deter
            Club Member
            • Jun 2018
            • 230
            • Raleigh, NC
            • Weber Summit S-670
              Thermapen Mk 4

            Top | #15
            I have trouble using colored salts because I don't know what is giving it that color other than straight NaCl.

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Generally mineral content that was in the water/soil where the salt was harvested/formed.

              Pink has some iron, maybe. Black has some products of volcanic activity.

          Announcement

          Collapse

          Meat-Up in Memphis 2020

          Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
          See more
          See less

          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

          This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

          Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

          © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

          Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR (the General Data Protection Regulations as passed by the European Union). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

          Working...
          X