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Meat-Up in Memphis

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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

SPOTLIGHT

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.

 


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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

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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

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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

Announcement

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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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Show Us What You're Cooking! - Volume 10, Summer 2018

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  • Top | #1

    Show Us What You're Cooking! - Volume 10, Summer 2018

    It's Summer! Time to start anew!

    Here's a link to the past topic Volume 9, Spring 2018

  • Top | #2
    I'll kick it off with a nice shot of some honey-glazed pork loin chops. Nothing too fancy but man were they addicting...

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    • Huskee
      Huskee commented
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      gabulldog I agree! HouseHomey it does look like salmon. I wish it was i love salmon

    • Troutman
      Troutman commented
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      I love the way pork meat and sweet work together. Pork can be somewhat tasteless and that sweet profile gives it great flavor!! Nice looking cook Huskee

    • Mudkat
      Mudkat commented
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      Great way to kick off summer!

  • Top | #3
    Jus a dab of chili, weeknight-style...smoked ground chuck

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    Last edited by Mr. Bones; June 21st, 2018, 05:33 AM.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Thanks all yall fer them kind words, jus basic quickie weeknight chili, vs my usual 2-3 day regular stuff... Sometimes, I'm jus hungry!
      andy.wpg yessir, I'll git a basic receipt put up fer yall, this weekend...

    • wustl-duck
      wustl-duck commented
      Editing a comment
      Nice MB, very nice!!

    • Bubbadub
      Bubbadub commented
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      Pasta in chilli..nice!

  • Top | #4
    Huskee Oh great, my chicken killed the last thread. It was fantastic though, really. That's the last time I make chicken. 😩🐔

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    • Fire Art
      Fire Art commented
      Editing a comment
      No your chicken look great I started following that thread just like high school they all got up and moved

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I'd haveta state, fer Th Record, that yer yardbird is Truly Th Stuff o' Legends, an therefore, emphatically implore ya to rid yerself of such a foolish notion!

      What really happened was clearly posted in advance, in Th Farmer's Almanac
      Have a Great Weekend, Ese! Much love to ya, Sophia, an Th Chilluns!

      P.S. Please, more chicken posts...Don't leave me a hangin!

  • Top | #5
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    Second try with smoking. This time was a batch of chicken breasts (boneless skinless) rubbed with Spice Cave Wind. This time I put a pan under the meat so I don't have another awful mess. Cooked to 150F according to my thermopop (monitored with the maverick but the wires decided to argue with me).

    A second success! They weren't dry and had good flavor. Feeling good about my technique, now to start playing with recipes.

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    • Top | #6
      Busy past weekend! St. Louis ribs, 2 eye of the round roasts for lunch meat. Since I'm the only one around eating smoked stuff (wife is eh about it and kids are at Vet School) I've got plenty of left over I bagged and froze. This weekend it's pastrami time. Can't have a good sammy with only one lunch meat!
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      • Troutman
        Troutman commented
        Editing a comment
        That’s a great cook!!! I have a rump roast ready to cook, your smoke gives me some ideas!!! I too have a tendency to have a lot of left overs, give some out to folks to try your wears, make some friends!!!

      • EdF
        EdF commented
        Editing a comment
        Thomassen - you mean like "Nick's Famous Roast Beef"? Yum!

      • Mudkat
        Mudkat commented
        Editing a comment
        Great cooks! I cook for myself a lot too. I'm glad I recently got a food saver. That thing gets the other half of what I'm cooking!

    • Top | #7
      I combined two jerk seasoning recipes for jerked chicken, one from Henrik and another from a book I have. bird came from Pasturebird Ranch from Crowd Cow. I didn’t have any fresh peppers so read up on a few recipes and went with the two. Also added Henriks glaze, which gave a nice sweetness to balance the heat.

      Really liked this rub and glaze combo. Definitely check it out. https://amazingribs.com/tested-recip...msticks-recipe
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      • Henrik
        Henrik commented
        Editing a comment
        Cool! That bird looks good!

      • HouseHomey
        HouseHomey commented
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        Yeah! That looks great.

    • Top | #8
      Eatin' good in the neighborhood- 14 hr smoked chuck with Henrik 's rub smoked with red oak, sauteed onions and green peppers & provolone, sliced avocado, and green beans.

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      • FishTalesNC
        FishTalesNC commented
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        Ooooh man that looks EPIC! 👍🏻👍🏻👍🏻

      • Hulagn1971
        Hulagn1971 commented
        Editing a comment
        Beautiful bark! Meat looks juicy too.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great flavour combination, all are among my faves in this life
        Superb lookin Chuckie;
        Bark? Ring? Juicy?
        Yup, we got alla that!

    • Top | #9
      Good beef and bad cheese. Do they cancel each other out cuz... bacon?

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      • Troutman
        Troutman commented
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        It’s in-American to NOT like BURGERS !!!!!!

      • allsid
        allsid commented
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        gabulldog it's probably one of the best and most understated little gadgets for the griddle. It's just a small 10" x 10" cooling rack from the dollar store and its perfect for letting bacon drip and keeping food warm.

      • Mudkat
        Mudkat commented
        Editing a comment
        No brother. The only bad cheese is between your toes. 🤪

    • Top | #10
      Chicken thighs, corn, broccoli, and heirloom tomatoes.

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      • HouseHomey
        HouseHomey commented
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        Dinner of champions right there. Less that green stuff.

      • Steve B
        Steve B commented
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        Looks great Mosca but way too healthy for me. At least for now.

      • Baker Dan
        Baker Dan commented
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        Great lookin plate !

    • Top | #11
      Ribeye and beans. I love Friday nights!

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      • HouseHomey
        HouseHomey commented
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        I'd eat that.

      • Troutman
        Troutman commented
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        Friday nights are steak night at Troutman’s house as well!! Perfectly cooked my man !!

    • Top | #12
      My 1st Brisket. Not exactly the nice black bark I was hoping for but wasn't bad. Turned out real juicy and tender. Everyone loved it and I was happy with it. I hope to only get better here on out. Cooked on my new Woodwind Pellet Grill
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      • Mudkat
        Mudkat commented
        Editing a comment
        Looks good from here! With that attitude you will get better!

      • Troutman
        Troutman commented
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        Slice it up!! Let’s eat !!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks like a fantastic brisky, from here, at least! Especial fer yer first time out, no less!
        Please, feel free to send any unwanted portions to me...

    • Top | #13
      sticking with the shrimp theme here I did shrimp fajitas tonight. All went well on the griddle.
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      • Mudkat
        Mudkat commented
        Editing a comment
        Oooo

    • Top | #14
      Carolina caviar...

      4 lbs green peanuts
      soak 4-8 hrs, 1/4 c salt per gallon
      drain, rinse
      boil gently 4 hrs, 1/2 c salt per gallon
      taste, season and cook longer as necessary (I usually go about 7-8 hrs total)

      Keeping warm in crock pot, can refrigerate or freeze leftovers.
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      • Troutman
        Troutman commented
        Editing a comment
        Wife and I eat boiled peanuts all the time....

      • Mudkat
        Mudkat commented
        Editing a comment
        Pretty neat BourbonQ!

      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        I have a habit of stopping by roadside stands selling boiled peanuts any time I’m driving thru the Carolina countryside. Great stuff!

    • Top | #15
      Real exciting entertainment here. 3lbs frozen Tri tip taking a bath at 7:30 this morning. Snooze fest.

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      • CaptainMike
        CaptainMike commented
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        Are you going to try a little white powdery substance that came in an envelope?

      • CaptainMike
        CaptainMike commented
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        Troutman I do mine 131/6 hrs. Melt in yer mouth tri tip.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        CaptainMike not today.
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