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

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  • scottranda
    Charter Member
    • May 2015
    • 1408
    • Charlotte, NC

    Elton's BBQ I got it off YouTube (Ballistic BBQ’s channel)
    Attached Files

    Comment

  • Sfdrew28
    Club Member
    • Jan 2018
    • 255
    • Pacifica, CA

    HouseHomey Did the andouille sausage ala homey. Pics all out of order but you can get the idea. This is the first time I’ve ever ground my own meat and I was intimidated with sausages. Homey walked me through it and I ended up making three 1.5 pound logs which I’m going to slice into patties. Did make three sausages which I ate before they were smoked. The flavor on the logs is awesome and they have a nice kick.
    My neighbor saw them come off the grill and she flipped out in a good way when she tasted them.
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Look at you!gangster! Did you use the exact recipe as far as the water and milk powder?

    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      Exact recipe. I now added buttermilk powder to my arsenal.

      Brought some to the butcher. The guys really liked it and commented on how moist it was. Thanks for the recipe and help.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Wow, what a great adventure! Fine Job, brother!
  • tdimond
    Club Member
    • Jun 2018
    • 69
    • San Diego, California
    • Cookers
      Weber Genesis II (4-burner) with GrillGrates
      Pit Barrel Cooker
      Weber 22" Original Kettle Premium with SnS and Drip N' Griddle

      Thermometers
      Maverick XR-50
      Thermapen MK4
      Random, but accurate, pit and leave-in meat thermometers

      Other toys
      PartyQ for Weber Kettle
      BBQ Vortex

    So after reading the free site for a while, I finally decided to join up. The tips on lighting the PBC alone were worth the price of admission!

    Here's my first PBC brisket, using BBBR. The flat was a smidge dry - not too bad. The point was amazing. I wrapped at about 185 internal, and blew threw it in about 6 hours total - I couldn't believe it. it was about 12 lb before trimming. I got the PBC stabilized at about 270, though it dropped to about 205 during the stall while I was running errands. Cracked the lid and got it back up.

    Held it in the warming drawer of the oven for a few hours since the plan was to serve it for dinner - I think it maybe dropped 5 degrees before I turned the drawer off. Served it at about 145 after the drawer was off for an hour or so.

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    Last edited by tdimond; July 6th, 2018, 02:52 PM.

    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      That looks tender and juicy. Very nice job!

    • Skip
      Skip commented
      Editing a comment
      That looks wionderful--good job!! Welcome BTW!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Nailed it, first time out! Way to go!!!
  • jfmorris
    Club Member
    • Nov 2017
    • 1995
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Weber Genesis Silver A w/ GrillGrates (2002)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    11# of hickory smoked BACON, courtesy of the Performer Deluxe, SNS and DNG! I'll update with a slicing photo in the morning... and for what it's worth, a belly this size takes about the entire indirect portion of the grate on a 22" kettle with SNS.

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    I decided to update this post with some slicing and packaging photos. I had bacon for lunch today, fried up in a skillet! Yum!

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    Last edited by jfmorris; July 7th, 2018, 02:28 PM. Reason: Added pictures of slicing

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      That is a spectacular thing you got going on there.

    • Troutman
      Troutman commented
      Editing a comment
      Great color so far !!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Great looking bacon!
  • Pequod
    Club Member
    • Apr 2016
    • 393
    • Fairfax Station, Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Shish Tawuq using a simple Aleppo Pepper marinade from “Aromas of Aleppo”.

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    • JTpellets
      JTpellets commented
      Editing a comment
      Looks refreshing

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good
  • goosebr160
    Club Member
    • Mar 2017
    • 190
    • Massachusetts

    Another short cook on the PBC. Simon & Garfunkel rubbed Turkey tips, along with red bell peppers and zucchini.
    I recycled the snuffed coals from my previous short cook. I just added a chimney of 40 coals and it worked well for the duration of this cook.
    Tomorrow will be BB Ribs!
    Attached Files

    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      Nice plate!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good
  • JTpellets
    Club Member
    • Oct 2017
    • 188

    I've been bad about posting things lately. So no pics of the ribs i made on the 4th. But there are pics of the corn masa epinadas i made with some of the leftover rib meat. It definitely spruced up the leftover plate.
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    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      Interior empanada photo please 😬

    • JTpellets
      JTpellets commented
      Editing a comment
      Sorry Sfdrew28 They are gone without an interior pic. I will be doing this again so there will be plenty in the future.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9028
    • 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

    47% yield off this 15.12 pound packer. I ran 275-278. Picture is at wrapping. Stalled at 200 internal and was still not tender. Flat portion on the left piece was getting drier than I like. 1.25 hours in butcher paper did the trick. 9 hour cook time, 6.5 hour hold. Piping HOT at slicin' and choppin'.

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    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      HouseHomey nice standards to have

    • Troutman
      Troutman commented
      Editing a comment
      Jerod Broussard do you find the long holds, like well beyond 2 hours, beneficial?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Troutman it depends. In this case I needed to sleep and it was getting chopped so a little too tender was no issue. But things still looked great. I know cheap Selects still not givin' up the ghost at 205 get at least 4 hours.
  • Harry
    Charter Member
    • Jun 2015
    • 262
    • Wash DC & environs
    • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

    Friday night fish night (after all the beef, pork, and dogs July 2-5). A Barton Seaver salmon grilling recipe with appetizers of thin sliced, grilled zucchini wrapped around mozzarella balls, grilled w/lemon basil vinagrette (sp error -0.1), green beans from the garden, and home-made clover rolls with whipped, unsalted butter. Dessert was 1/4 of a Wegman's Ultimate White Cake. Happy hour drink was Peach gin freeze (3 oz. gin, 1 oz. peach brandy (80 proof), 2 peaches, some peach bitters, a cup of ice - blender until smooth = enough for two). Don't forget to grill the lemon chunks for squeezing on the salmon. We had Coho.

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    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yes please. Grill the lemons!! Looks fabulous!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks really goooooood!

    • Troutman
      Troutman commented
      Editing a comment
      Lovely cook, like your choice of drinks too !! I too love the grilled lemons squeezed over the fish before serving a big plus !!!
  • Harry
    Charter Member
    • Jun 2015
    • 262
    • Wash DC & environs
    • Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.

    ALSO, over on the "July 4th cooks" topic, I noted I was going to do(well, was told I would do) baby backs following a new recipe (outlined on that thread) that called for direct, although not "close", heat (instad of indirect heat over more time like I wanted to do). Using my WSCG, I put the coals on the rack set at the "lower" level and put the ribs on the grill and closed the lid per instructions. Because the result was NOT what I expected, I won't redo the recipe and steps here. BUT, they really looked good so a picture follows. Once again, I concluded that low (well, 200-250F) heat over "twice" the time of direct heat yields a superior rib product even if they be BBs, StLs, or Spare. While the BBs were done, they were overly chewy. Fortunately for me, others with more clout ALSO concluded this direct heat method should NOT be used if we have time time to cook indirectly. This conclusion was reinforced when for lunch today, we reheated a half slab in the oven, and they were bone-sucking good.
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    Last edited by Harry; July 6th, 2018, 06:41 PM. Reason: EDIT took out inflammatory comments that my spouse would NOT appreciate. Just saying.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Beautimous ribs, also enjoyed yer writeup!
  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

    Here it is cooking for two on work day salt pepper 1/3 rack of spare Wibs vacuum pack been in the freezer for a couple of months. Thawed yesterday put in sous vide 6:30 this morning at 144.5 for. Ten hours ice bathed. Dryer rub with meatheads Memphis dust put on the kettle 365 ish smoke with choke cherry to 145 internal Texture moor steak lik but very good will do again
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Interesting...

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice.. ive gotta get into SV...
  • DoubleUpOrQuit
    Club Member
    • Dec 2017
    • 326
    • Minneapolis, MN
    • Old Country offset smoker, 22” Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.

    Pudgy Pie pizza and apple pies tonight for supper.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Some 'Lovin in th Oven'!!!
      ¡Sehr kühl!

    • Harry
      Harry commented
      Editing a comment
      Ah, memories. Someplace in my sister's garage is our family's 60+ year old sandwich press complete with scorch marks and cheese stains. I haven't thought about that in over 50 years. We also used it inside on a gas stove when the parents weren't home before we knew better.

    • DoubleUpOrQuit
      DoubleUpOrQuit commented
      Editing a comment
      Mudkat My daughter ended up using Nutella and marshmallows in one. Said she may never go back to using the other chocolate candy bars.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1778
    • 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)

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    QVQ. I let the flat get a bit far. I’ll thermometer it next year (I don’t love brisket, but it’s wife’s favorite, so I do one a year. Maybe two.). Have not gotten into the point half yet, which I held temp on better on the second smoke.

    131x48 in the tub. An hour at 225 on the front side. 225 and a few hours on the flip side, to fix the bark and add some flavor.

    Steak like texture.

    Comment


    • Harry
      Harry commented
      Editing a comment
      Nice looking; also, it appears to be wonderfully moist. You sous vide persons have almost convinced me to ask my wife for some counter space. (Smile)

    • Troutman
      Troutman commented
      Editing a comment
      Haven’t done a rare brisket via SV in about 6 months. I think it’s time I do another one! Thanks PKB for the inspiration!!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I think the flat got up to 140 or 145, which might explain my beef. But still moist, pink. Just in that zone of temp that I don’t care for.
  • Jorrflv
    Founding Member
    • Jul 2014
    • 5

    Here I did sous vide ribeyes, brown butter gnocchi, and roasted asparagus.

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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good

    • Harry
      Harry commented
      Editing a comment
      Ditto my comment at 193.2. It looks like you SVd the gnocchi and asparagus with the ribeye. Did you finish them in the house or on the grill?

    • Jorrflv
      Jorrflv commented
      Editing a comment
      Harry, no I did not. What you are seeing in the SV bags is a sprig of rosemary and cloves of garlic.
  • Pequod
    Club Member
    • Apr 2016
    • 393
    • Fairfax Station, Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Started this beautiful Saturday by cold smoking some blueberries.

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    I just like the way smoke rolls out of the KK top vent. Take a moment to enjoy
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    After two hours, the berries are shiny and sticky from smoke.
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    Smoked blueberry BBQ sauce. Heck yeah!

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    Last edited by Pequod; July 7th, 2018, 10:21 AM.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Those look n sound so very good!
      Pic 2 is Magic, brother!

    • Mudkat
      Mudkat commented
      Editing a comment
      Yo! Look at that!

    • CBussey64
      CBussey64 commented
      Editing a comment
      Hi, any chance you'd share your smoked blueberry bbq sauce recipe?

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Use our links when you buy things

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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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.

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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!

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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.

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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.

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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.

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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'.

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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.

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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.

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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