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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.


BBQ Stars


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.



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


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


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

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



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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New channel/or does it exist?

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  • Top | #1

    New channel/or does it exist?

    Is there a food Saftey question channel? Perhaps with Label question or something along those lines?

    Im not suggesting a professional or legal advice channel. Heck we’d all chime in and give our pennies worth anyway.

  • Top | #2
    My advice is to cook whatever to a minimum of 165*. 170* would be even safer...


    • HouseHomey
      HouseHomey commented
      Editing a comment
      That is quite possibly the worst advise I have ever ignored. 😀

    • jfmorris
      jfmorris commented
      Editing a comment
      I say, boil those ribs! Everything is safe at 212F!!!

    • holehogg
      holehogg commented
      Editing a comment
      I say order Home Fries at a restaurant.

  • Top | #3
    So no more Steak Diane ????


    • Craigar
      Craigar commented
      Editing a comment
      I just talked to her and Diane said she will never give up steak.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Hey wait a minute steak Diane what a tableside thing in the way back and flamed right? I figured youd remember.😀

  • Top | #4
    Originally posted by HouseHomey View Post
    Is there a food Saftey question channel? Perhaps with Label question or something along those lines?
    Great idea, HH! I second that suggestion ...



    • Top | #5
      i think there's a magnet for that


      • Top | #6
        Yeah, here it is: Be safe with yer food!
        Channel that! ✊ 🧐


        • DeusDingo
          DeusDingo commented
          Editing a comment
          "when in doubt throw it out" copy, paste

      • Top | #7
        Ya’ll need to catch up, I’ll wait.

        How many times have we heard “Is it safe?” Or “Can I Reheat this?” Or “Isnt 125° too low for an SV Tri tip?” Or why blah blah blah.

        I dont need some one to tell me when to pull
        my turkey or to use a thermometer.

        just like we are overloaded with engineers, gadget folk and people who tinker with damn near everything....... We also have some real smarts in the other groups too such as Docs, chemists, fitness people, farmers and others sciences.

        Maybe they cant tell you why you can’t get HBO or why your fan stopped running but they can explain the H+ reaction and Stoichoimetery.

        My point is since we all chime in on a lot of things perhaps this would be useful as well and give other folk sitting on the sidelines a reason to jump in every now and again as we approach their expertise and bring it back to food and beverage or general stuff we gab about.

        So maybe I’m a bit off on the exact stuff but I think you get my drift.

        hope this helps.

        thank you


        • Randy-Phx
          Randy-Phx commented
          Editing a comment
          I have a garbage disposal leak. When the plumber came out, no luck. Any plumbers in the group?

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Where's it leakin from? I've probly serviced / replaced round 2500 disposers, conservatively estimatin...mebbe, I can be of some assistance, hmmmm???

        • Randy-Phx
          Randy-Phx commented
          Editing a comment
          It was leaking around the top where it clamps on to the sink. I probably over bought when I bought the disposal. It’s huge and vibrates the countertop when on.

      • Top | #8
        I don't like the idea.

        Here's why: We are not doctors, food safety experts, nutritionists, etc (although surely some of you are). We don't want a channel titled Food Safety, thus giving the impression that things stated in this channel are what's safe, or questions answered are legitimate answers to what's safe, etc.

        I feel that Meathead's articles on food safety are adequate for what he deems necessary for advice and safety tips, both from an educational and legal standpoint. Beyond that, I think we open ourselves up some cans of worms discussing answers that we have no business discussing with any authority. Someone gets sick, they say "Huskee" (or HouseHomey or Jerod Broussard or FireMan) over at AmazingRibs.com said it'd be fine so I cooked it and my whole family had to go to the ER.....someone must PAY for their bad advice!"

        You see my point?

        Let's just post any questions we have about something in its proper sub-channel as we have been and steer clear of a dedicated Food Safety channel.

        And this is the end-all of ANY food safety question: "When in doubt, THROW IT OUT!". No piece of meat or can of something is worth your life and health.


        • FireMan
          FireMan commented
          Editing a comment
          Some one would really say: “What FireMan said over at Amazing Ribs, really? That’s amazing. 🕶

          Oh, and is this yer point. . ?

        • Huskee
          Huskee commented
          Editing a comment
          FireMan I say it weekly in my group of friends

        • klflowers
          klflowers commented
          Editing a comment
          FireMan, i said it the other day while i was chopping garlic

      • Top | #9
        You know this is a loaded question. First let's look at pork. The USDA has recently lowered the safe temp of it to 145 from 160 which leaves a pink center. This horrifies my Iowan farmers. To them pink is bad. You also have to look at how our meat is handled these days.

        There are USDA inspectors in every meat processing plant in the US. If you have a local slaughter house they are there. The difference between a solid piece of meat and ground meat if vast. Solid pieces can only have disease germs on the outside they do not penetrate. Ground meat is mixed surface and interior meat so all the disease spores can be mixed in if the meat is not handled properly. Searing a steak at high heat kills off any spores available.

        SVing allows the spores to grow if available, you have, to trust there are none. If there are any they will grow rapidly and find there way into any crevices in that piece of meat. If you must SV do it above 140, the high end of the danger zone. To me SV is a dangerous step in cooking meat. It is useful in some things, that I can agree on, but not meat. I feel you are playing with your and families lives.

        This is not something to play with. Meat safety has changed over the last few years. It seems like we are having a meat recall every 3-6 months. Don't take a chance do not SV your meat under 140. A seared steak is fine to eat whether it is blue or well done. Poultry ie. chicken and turkeys at 160 in the thigh. Pork 145. Hamburger 160 These are the recommended temps from the USDA. If you don't like them go higher.

        While I say SV at 140 and the Danger Zone is listed as 41-130 that is low nearly none of the dangerous spores are killed to 140. Even then E coli is not killed see this https://www.bing.com/search?q=killin...89aed5fd0f4e3c


        • Top | #10
          I study food safety issues carefully and have written extensively on the subject in several articles here

          Many of you know that my wife was Chief of the Food Technology Branch of the Division of Food Processing Science and Technology of FDA until she retired in Dec. She remains a consultant to the FDA, judges research projects for funding, and edits scientific papers by FDA researchers for publication. She also is the editor of Food Microbiology magazine, a highly regarded peer review journal. She vets my writing on the subject. For example, she worked with me to develop the table on this page that shows the maximum temp at which a variety of pathogens can grow.

          That page and table explains that killing bacteria is a combination of temp AND time and it contradicts the info and the link in the post above by

          mountainsmoker Please accept my apology for making your post an example for why I do not think we should have a food safety channel because so many of our members are well informed, well meaning, and they still get it wrong.

          We believe that the lowest safe temp for SV is 131F not 140F if and only if it is cooked long enough.

          I don't believe that all meat processors have USDA (federal) inspectors. If a slaughterhouse/processor sells only locally it is not required to have a federal inspector. I believe there is a court case on this issue currently.

          Also, most common food pathogens (e-coli, campylobacter, listeria, salmonella, shigella, and staph) do not form spores and spores are not a common problem for meats. The concern is that these live pathogens are on the surface and ground within. Spores are like time capsules in which pathogens sort of hibernate. Some can withstand high heat, even cooking temps. Botulism causing strains form spores. They are a problem with things packed anaerobically, especially cans and, ready for this? garlic in oil on Italian restaurant tables. Bacillus cereus also forms spores. Both are rare.

          Noteworthy is that MOST foodborne illnesses are not from meat. They are from vegetables, especially leafy greens because they are served raw. Cooking is called the "kill step."

          When it comes to cooking technique and recipes members should be free to disagree with the Meathead Method and I rarely get pedantic and enter debates. If you don't like dry brining, don't do it, argue against it, nobody will die. But killing members is not a good idea and it is bad for business. For this reason, I would prefer that if you have safety questions, post them on one of my articles and if I can't answer, I will consult with the expert in the bed next to me. Such appetizing pillow talk!


          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            Dry brining is good, nothing against it. It is done at refrigerated temps. I may have misspoke Meathead by only mentioning spores, none of them are to be messed with. So we need to take into account bacteria, spores and other food pathogens. From my research most are killed by a temp of 140 degrees, 99% at a temp of 160 and there are the very few that we will never kill during normal cooking temps.

          • SMOG MAN
            SMOG MAN commented
            Editing a comment
            Meathead, Thank you for the depth of knowledge here and the way it is all presented and for your well chosen intervention. I am a much better cook because of this site.

        • Top | #11
          So is that a no?


          • MBMorgan
            MBMorgan commented
            Editing a comment

        • Top | #12
          HouseHomey I hate saying no. Make an irrefutable argument. Chances are I will squelch it anyway.


          • HouseHomey
            HouseHomey commented
            Editing a comment
            I got nothing other that my inability to properly articulate myself and my propensity to post while I’m in a hurry when I know better than to do so. Not a good combo. But great sir... I yield and am tapping out.

          • Meathead
            Meathead commented
            Editing a comment
            HouseHomey talk abt inarticulate, my comment was not aimed at you but mountainsmoker. Sorry if I confused you.

        • Top | #13
          My roommate says "All meat produced for commercial sale must be inspected. If it does not go into interstate commerce, then it does not necessarily need USDA inspection but it still needs the state authority to inspect it. If there is no state authority, then it will need USDA inspection." I have a pdf from her with the details if anyone wants it.


          • Top | #14
            Meathead thanks for referencing my post. You say "
            We believe that the lowest safe temp for SV is 131F not 140F if and only if it is cooked long enough." Have you tested what long enough is. 1 hour, 3 hours, 5 hours?. I would rather be safe by going to 140 than risking my families life. SV is a new technique and I don't think it belongs in the BBQ world. If you want to use it for brisket or pulled pork the temps 131 or 140 are already above where the the smoke will adhere the most.

            As far as recalls on foods there are just as many recalls on meat as there are on vegetables. I track this very carefully since I am in my 60's.

            God Bless Happy 4th and keep up the good work. Look forward to the new book.


            • jfmorris
              jfmorris commented
              Editing a comment
              There are plenty of charts for proper pasteurization times for meat SV'ed at different temperatures. Its all time AND temperature, but needs to be 131F or higher regardless, from the chart Meathead shared a few posts up.

          • Top | #15
            It would be nice to have a sticky with the references to the free site articles as well as links to things like the Baldwin tables or USDA pasteurization charts. I keep having to find them for folks. Though some of this changes and would have to be updated when stale.

            Though I agree that a dedicated thread could be taken as gospel and that’s too risky.


            • mountainsmoker
              mountainsmoker commented
              Editing a comment
              Now we are getting totally off base. Pasteurization temps are totally different from safe cooking temps of meats. It requires very high heats for Pasteurization, usually now used in milks cheese and other milk products.

            • Red Man
              Red Man commented
              Editing a comment
              mountainsmoker Pasteurization does not require high temps, it can be accomplished at 131 degrees