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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.

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BBQ Stars

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 | #136
    My love affair with beef ribs continues - this time with a whole prime chuck short rib plate from Costco. Each plate was over 4 pounds and the meat was beautifully marbled. Did a single plate on my PBC and it was on 6 hours. Usual dry brine and BBBR. Should have started the cook several hours early as I like to pull and rest in a cambro for an hour or two. Because of no rest they were not quite as tender as I was looking for. I did cut the meat from two of the bones and made "burnt ends" - those WERE tender as butter.
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    • Top | #137
      Great smokering on those beefribs!

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      • Top | #138
        And now for something totally different (I think). Saw a reference to this in a fancy magazine and thought,,,,hey I could do that. Smoked Cinnamon Pineapple. Really. Mix pineapple juice and lots of cinnamon in a small sauce pan. Reduce by about half. Cut the outside off a fresh pineapple or two, leave part of the top as a handle. Sprinkle as much dry cinnamon on the pineapple as it will hold, place in the smoker, baste every now and then. Slice and serve with ice cream, whipped cream, apple pie whatever. First reaction from most people is "what in the world is in my mouth". Second reaction is usually "Hey, give me some more". Click image for larger version

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        • CowboyScott
          CowboyScott commented
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          Did you also use brown sugar or just cinnamon?

        • Troutman
          Troutman commented
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          That is very cool !!!

        • NightwatchRenBand
          NightwatchRenBand commented
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          First sprinkled good coat of cinnamon on the peeled pineapple. Then cinnamon and pineapple juice in a sauce pan, reduced by about half and basted.

      • Top | #139
        Grinding up some chuck

        while i prepare some pork neck to be smoked..


        More pic's later..

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        • Top | #140
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          Made some pizza on the BGE for supper. Top one is BBQ pulled pork with onions and peppers and the bottom one is BBQ Chicken with onions and peppers. Crust is from King Arthur Pizza Flour. All turned out good!

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          • customtrim
            customtrim commented
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            Nice do you deliver

          • Troutman
            Troutman commented
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            Very nice Skip !!!

        • Top | #141
          Smoked eggs are ready for tomorrow’s potato salad.

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          • JCGrill
            JCGrill commented
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            SMO I go one hour at 200. These look awesome.

          • Fire Art
            Fire Art commented
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            JCGrill the eggs raw or cook when you start

          • JCGrill
            JCGrill commented
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            Fire Art raw. They will be cooked by the end.

        • Top | #142
          Being from Michigan but now displaced in Colorado (since 1995!), I have wanted to make Detroit Style Pizza for a while. Finally took the plunge and made my first one today on my Rec Tec. Combined ideas from J. Kenji López-Alt at Serious Eats and The Pizza Bible (absolutely outstanding book if you want to make great pizza at home- takes some work but you will quickly become a pizza snob- in a good way).

          Turned out fantastic...

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          Nice charred cheese and perfectly done crust...

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          • Mr. Bones
            Mr. Bones commented
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            Looks wonderful!!!

          • RonB
            RonB commented
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            That looks super good!

        • Top | #143
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ID:	526360 Pork shoulder on now... comp rib practice for the morning.

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          • Troutman
            Troutman commented
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            Good luck on the comp !!!!

        • Top | #144
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ID:	526550 Happy 4th everybody!!!!! Brisket went on at 0400 this morning. It's supposed to thunderstorm all day here in Houston.... Challenge accepted!!!!!!

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          • Troutman
            Troutman commented
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            Yea it’s pouring here in Katy, good luck !!!

          • RickyBobby
            RickyBobby commented
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            Troutman, just starting to push past the stall now. Bouncing between 169 and 171 internal. Burning lots of fuel on this cook, that's for sure!! Lol.

        • Top | #145
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ID:	526564 Happy 4th of July! The wifey did it again this year, she baked a patriot pie. Without further ado, I present to you her 2018 rendition.

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          • Elton's BBQ
            Elton's BBQ commented
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            Nice!

          • SMO
            SMO commented
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            Awesome! Well done!

          • Troutman
            Troutman commented
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            Beautiful

        • Top | #146
          This is how we roll in jackson hole Wyoming
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          • Top | #147

            Its raining. It’s pouring. The old man is smoking
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            • Top | #148
              Pork belly is looking pretty good (going to wrap soon), and the ribs are on the smoker. In a couple more hours, I'll be firing up the kettle for the street corn & chicken.
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              Last edited by phrogpilot73; July 4th, 2018, 11:45 AM.

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              • Top | #149
                Last night was 1" to 1.25" thick bone in pork loin chops per Cooks Illustrated #56, May-June 2002. Brine no more than an hour, pat dry & apply dry rub of your choice to both sides. THEN, go set up the fire for direct/indirect while dry rub sits there. When the fire is ready, sear the sides (3 or so minutes per) to desired color. Move to the indirect and cook/flip until internal temp is 135-140F (maybe 10 minutes more even with flipping and bone-toward-fire rotations). I use a disposable/recyclable aluminum lasagna pan to trap the heat rather than close the kettle during indirect - is easier to check temps with my Thermapen while sitting and sipping. When temp is hit, remove and go inside with sipper still in hand (which should need replenishing about now, anyway). Let the chops sit loosely covered while internal temp reaches 145-150.

                Thermapen in picture is for chop size comparison. Served with spiced apple rings (which are getting harder to find around WashDC) flat green beans from the garden, beets in horseradish sauce, and Caesar Salad (with anchovy, of course, and some cheese curds added). Empty sipper is also shown for no particular reason.

                NOTE: Ambient temp of 91F is under a big hickory tree @ 7PM, and the tree shades the cooker from about 1PM on. Hence, the sipper.

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                Last edited by Harry; July 4th, 2018, 12:11 PM.

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              • Top | #150
                To honor you guys "over there" today i did pulled pork today.. Started the WSM 0430 am and the porkneck was on at 0500..
                Was done at 4:30pm and got a good 2,5hrs resting before enjoyed..

                Wish ya'all a happy 4th of july!!



                after 11hrs and 30 min

                Pulled pork

                In tortilla

                And in hamurgerbun..

                Comment

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