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Show Us What You're Cooking-Volume 9, Spring 2018!!

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  • Spinaker
    Moderator
    • Nov 2014
    • 9803
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      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
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      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
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    Show Us What You're Cooking-Volume 9, Spring 2018!!

    Greetings folks,
    It is time to climb out of our winter slumber and break out a new chapter in our most popular thread series, SUWYC! While we know that BBQ has no season, I am sure everyone is ready to have some warm sun beating down on them, while that intoxicating thin, blue smoke rolls from their cookers. The BBQ on display in these threads is enough to make any Pit Master, weak in the knees.

    Enough from me...........

    Happy Spring and Show Us What You're Cooking!!!

    Check out the Winter Edition Here.
  • HawkerXP
    Club Member
    • Jul 2016
    • 3959
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #2
    Hahaha! Beat HH! Sunday was spring like! A nice fat Chuckie!Click image for larger version  Name:	FAF774C0-4AEA-45AD-A62E-21A4E212CF22.jpeg Views:	1 Size:	3.55 MB ID:	469872
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      You Darn kids and that Rock n Roll, no respect I tell'ya. The Hawker with a solid showing is no joke, meat and a kettle. Two of my favorite things. Who was that masked man with the chop cblock? Nice work my flying friend.

    • Henrik
      Henrik commented
      Editing a comment
      That IS a nice fat chuckie! Love that bark!

    • Mudkat
      Mudkat commented
      Editing a comment
      Slurp!!
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3140
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    "It might as well be Spring! And I feel so gay, in a melancholy way ..."

    https://www.last.fm/music/Dick+Hayme...Well+Be+Spring
    Last edited by EdF; March 23rd, 2018, 01:28 PM.

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      And here Troutman I thought you would hum a tune from “Chitty Chitty Bang Bang”, shucks.

    • jgreen
      jgreen commented
      Editing a comment
      You forgot to load the picture.

    • EdF
      EdF commented
      Editing a comment
      Not much in the way of a pic, but there's the tune! I'm used to the Bing Crosby version, but this one will do.
  • Ernest
    Founding Member
    • Jul 2014
    • 3023
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #4
    Ok spring!!!!!

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    • Ernest
      Ernest commented
      Editing a comment
      Troutman not a single second of training. LOL

    • Troutman
      Troutman commented
      Editing a comment
      Well if your food is as good as your photography then you need to be one !!!

    • texastweeter
      texastweeter commented
      Editing a comment
      looks amazing!
  • HouseHomey
    Club Member
    • May 2016
    • 4199
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Slow n Sear
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      A 7 year old princess foster child
      Patience and patio furniture
      Lots of ice cubes
      "Baby Girl" The cat

      Erik S.

    #5
    I'm not ashamed to mention the SCREW UP! I made a scratch Mac n cheese with a 1/4 moon smoked sausages and I ruined it. I made a Mornay sauce, held the final season until the end and dumped a whole salt dish into the pot. Whoops,I failed to remember I filled the dish.

    I was so,ticked off considering I have video of the smooth sauce, that's how I roll these days.

    so here's a pic of just the brat, minus the Mac n cheese and peas.

    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Hey I like brats.....

    • Spinaker
      Spinaker commented
      Editing a comment
      Love brats

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Brats is a Food Group! :
      Don't make me go all "Bubba" Blue!
  • Polarbear777
    Club Member
    • Sep 2016
    • 1306

    #6
    “Two-Week Pastrami”
    A: 12lb packer cured into corned beef, 5-7 days.
    B: 24 hour purge with multiple water changes to get rid of excess salt.
    C: Followed QVQ process below (3-6 days depending on when you chose to finish it). but didn’t bother with the fat flash or saving the purge.

    As per the process below this brisket never got above 135F internal so was super moist and fork tender.

    The aaddition of an up front smoke means you are smoking cold, wet meat twice. I find that this makes a difference also.

    The PKB genius is the 350F finish which avoids any stall and sets the bark before the meat can get above 135. Bark was actually crunchy around the edges and very good.


    So, double smoke from cold, completely tender, very juicy.

    No cambro hold required as in traditional either since you took care of the tenderness with the SV step and it’s coming off the cooker at 135F internal serving temp.



    1. Dry brine or start with purged corned beef and add BBBR
    2. Smoke at 225F until about 130F IT
    3. Bag the meat, chill if necessary to prevent boiling in vacuum then vacuum seal.
    4. Cook in sous vide at 135F for 72 hours
    5. Ice bath and put in fridge for a few hours or a few days.
    6. A couple hours ahead of dinner, unbag and save all the purge
    7. smoke at 350F to avoid the stall until an IT of 135F ( 350 hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
    8. (Optional) Heat previously trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
    9. Remove the meat. (Optional) Heat the purge and pour over meat after slicing.

    Click image for larger version

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    Comment


    • The Fireman
      The Fireman commented
      Editing a comment
      Wowza!!!

    • Aggie91
      Aggie91 commented
      Editing a comment
      Holey Moley, that looks good! But, what’s with all the white stuff in the first pic? Man, THAT part looks COOLD to an old South Texas Boy!

    • Jy2nd
      Jy2nd commented
      Editing a comment
      What a labor of love! Looks amazing.
  • HouseHomey
    Club Member
    • May 2016
    • 4199
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Slow n Sear
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      A 7 year old princess foster child
      Patience and patio furniture
      Lots of ice cubes
      "Baby Girl" The cat

      Erik S.

    #7
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    Burgers on the brain. Serviced with leftover baked beans that have a leftover rack of SLC, SV'd and fried in lard. DEEE-licious.





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  • Attjack
    Club Member
    • Aug 2017
    • 3146
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    #8
    I finally broke in my Jumbo Joe. Click image for larger version

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    • Troutman
      Troutman commented
      Editing a comment
      The mighty mite does a mighty fine chicken...love me some spatchcocked !!!!
  • dansha
    Club Member
    • Jun 2016
    • 38
    • Atlanta

    #9
    Pulled pork, pulled chicken, and Brunswick stew

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    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Ahhhhh...what army was in town ??? Looks excellent all around.....

    • dansha
      dansha commented
      Editing a comment
      38+ at my wife’s work for Sweet Sixteen - 9 hours slow & low on the EGG for the pork
      Overnight on the stew
      About 45 minutes for the chicken
      Little leftover on pork & chicken eaten today

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeah buddy, leftover stuff like that
      Rocks da house!!!
  • hoovarmin
    Founding Member
    • Jul 2014
    • 554
    • Neptune Beach, FL
    • Weber Performer 22
      SNS
      Joule
      Thermoworks Smoke
      Thermoworks Thermapen
      Kingsford Blue Bag

    #10
    Tried something new - whole fish on the grill. These are red snapper and Mayport shrimp. The snapper has a cilantro-garlic paste cooked on the Kettle with SNS. The shrimp are on my Hovergrill which was placed over some charcoal I heaped on a fig tree stump I've been trying to get rid of.
    Click image for larger version  Name:	snapprep.JPG Views:	1 Size:	2.79 MB ID:	470710
    Click image for larger version  Name:	snapongrill.JPG Views:	1 Size:	4.87 MB ID:	470713Click image for larger version  Name:	shrimp.JPG Views:	1 Size:	2.78 MB ID:	470712Click image for larger version  Name:	snapserved.JPG Views:	1 Size:	2.32 MB ID:	470711

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I used to cook my fish not on direct but really hot! The cheeks are my favorite.

    • BourBonQ
      BourBonQ commented
      Editing a comment
      Wish I could like this more than once for cooking over a fig stump!

    • The Fireman
      The Fireman commented
      Editing a comment
      Red Snapper is my favorite.
  • Ernest
    Founding Member
    • Jul 2014
    • 3023
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #11
    My 6 year old son wanted panda express. I didn't feel like leaving the house. So I got busy in the kitchen......

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    • HouseHomey
      HouseHomey commented
      Editing a comment
      Boom!! I yield to you sir!! A little less liquid as I suspected and no cooker for me either. Oven is the way to go, but that's old school these days. Made 10 4" hotel pans in the oven the other day when our steamer was down. It was amazing! No one knew what to do when the steamer gave out. Baffling!???

    • texastweeter
      texastweeter commented
      Editing a comment
      love it!

    • Joetee
      Joetee commented
      Editing a comment
      Is that general tso's chicken? I'd love the recipe if so.
  • Ernest
    Founding Member
    • Jul 2014
    • 3023
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #12
    Mr. Bones Thai Jasmine all the way!!!!!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Suh-Weet, Brother!
      Thanks fer yer reply!
  • PJBowmaster
    Club Member
    • Dec 2016
    • 549
    • Black Hills of SD

    #13
    Start every season with a burger. That's what I always say...

    Click image for larger version

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    • jgreen
      jgreen commented
      Editing a comment
      My type of burger, no green stuff needed.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice burger!

    • PJBowmaster
      PJBowmaster commented
      Editing a comment
      Thanks Gents!!
  • JCBBQ
    Club Member
    • Jan 2016
    • 1032
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    #14
    I love left over corned beef. My family and I prefer corned beef hash WAY more than corned beef and cabbage.

    Click image for larger version

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    • JCBBQ
      JCBBQ commented
      Editing a comment
      Polarbear777 Busted! My family gave me the nix on St Paddy's day so I had a whole hunk... "leftover"

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeah you did!!!

    • texastweeter
      texastweeter commented
      Editing a comment
      taters and rooster bullets for the win!
  • JakeT
    Club Member
    • Mar 2018
    • 408
    • Northern California
    • KBQ C-60
      Rectec RT-680
      Weber Kettle 22"
      PitBoss K22 Kamado
      Weber Genesis
      Nexgen table top propane grill

      A-MAZE-N-TUBE 6", 10", maze
      BBQ Dragon
      BBQ Dragon Chimney
      iGrill
      Fireboard
      Bernzomatic w/ Mapp Gas

    #15
    Lazy and picked up a pre marinated Santa Maria style pork tenderloins and threw it on the rectec then finished sliced on the gas (don’t hate me for a little bit of gas)Click image for larger version

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    Announcement

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    Meat-Up in Memphis 2020

    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/memphis2020)
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    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

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    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


    Compact Powerful Sear Machine For Your Next Tailgater

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    Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order


    The Cool Kettle With The Hinged Hood We Always Wanted

    NK-22-Ck Grill

    Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

    Click here for more about what makes this grill special


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    G&F Suede Welder's Gloves

    Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

    If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

    Click here to read our detailed review

    Click here to order from Amazon


    GrillGrates Take Gas Grills To The Infrared Zone

    grill grates

    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

    Click here for more about what makes these grates so special


    kareubequ bbq smoker

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

    Click here for our review of this superb smoker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    masterbuilt gas smoker

    The First Propane Smoker With A Thermostat Makes This Baby Foolproof

    Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

    Click here to read our detailed review


    Professional Steakhouse Knife Set

    masterbuilt gas smoker

    Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

    Click here to read our detailed review and to order


    PK 360 grill

    Is This Superb Charcoal Grill A Kamado Killer?

    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

    Click here to read our detailed review of the PK 360

    Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    fireboard bbq thermometer

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

    Click here to read our detailed review


    Finally, A Great Portable Pellet Smoker

    Green Mountain Davey Crockett Grill

    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

    Click here to read our detailed review and to order