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

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  • Scout789
    Club Member
    • Jun 2018
    • 138
    • Texas Gulf Coast
    • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
      Grill: Lyfe Tyme 16" Diameter X 24" Long.
      Thermometer: Maverick ET-732 and XR50
      For smoking, I am a committed stick burner.
      For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

    Charbroiled some HEB Prime 1 bacon cheddar burgers tonight. I completely whiffed and forgot to take pics. Our two oldest grandsons are staying with us this week. It's called "Grammer Camp." That strange smell you may have noticed is from from the spoiling of said kids that is well on its way. When we picked them up yesterday they two requests: Grandpa burgers and Grandpa ribs. Grandpa is more than a little bit tickled to oblige. Wednesday will be the ribs and I won't whiff on the pics again. Still not quite up to speed on this thread yet.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Sounds like a great week, an great food, better luck with pitchers, next round! Don't th Gkids have camera phones?
      Mebbe they could help Grandpa out, while he's busy...?
      Last edited by Mr. Bones; July 19th, 2018, 05:24 PM.

    • Scout789
      Scout789 commented
      Editing a comment
      Nope. No phones for these two yet. They are 9 & 7 and our son and his wife are old school enough to not knuckle under. "Screen time" is closely controlled and limited. And yes it is a very fun week with two somewhat tired grandparents.

    • Mudkat
      Mudkat commented
      Editing a comment
      That's right Scout789. Get your neice/nephew to do it. 😀
  • Troutman
    Club Member
    • Aug 2017
    • 6272
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    This entire post is a parade of food alcoholism, the saltan of bbq swat, the bambino of bbq
    excellence, a foodie eye orgasm, a tribute to food fanfare, and a whole lot of other exploratives I can’t even describe. Thanks for this entire post to everyone who had collectively contributed, I am in the presence of food addicts and fanatics..... and lovin it !!!

    Comment


    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Can We Talk Like That Here❓❗️❓ Dan

    • Bogy
      Bogy commented
      Editing a comment
      Troutman mentioned "foodie eye orgasm" and late yesterday afternoon as I was sitting in a hospital surgery waiting room looking at the postings (not having eaten since breakfast), "food porn" is what I was thinking. Figured if anyone could get by saying it, it would be me. lol

    • Mudkat
      Mudkat commented
      Editing a comment
      I was thinking the same thing Tman. I can't keep up with cookin's going on in this thread! Everything is AweSome!!
  • theroc
    Founding Member
    • Jul 2014
    • 488
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    Smoke roasted chicken on the smoke vault 24 tonight. Spatchocked and dry-brined the bird. Light coat of olive oil and Simon and Garfunkel rub. Cooked at about 330 F for 2 hours with two chunks of oak. Result was extremely moist and tender. My favorite way to cook chicken right now.

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    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Really like the plated result, fine dinner.

    • Troutman
      Troutman commented
      Editing a comment
      You got me with the bok choy !!!
  • HouseHomey
    Club Member
    • May 2016
    • 4158
    • 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.

    Wow, pit people Can THROW DOWN!! GREAT stuff above. Picked up a fever and body aches yesterday feeling like crud! My cook yesterday.

    Thank you all for the positive comments on my food above. Checked out each of your cooks above but just didn't comment, awesome food!!

    PKB for sure on the sherry and mushrooms. Try Shoyo and Yuzu with fresh herbs folded in.

    awesome cooks around these parts.

    installed out at 181° so I threw a big ass chuck of cherry and some more coal.

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    Comment


    • Bogy
      Bogy commented
      Editing a comment
      Hope you are feeling better. Food looks great!

    • CaptainMike
      CaptainMike commented
      Editing a comment
      Eat that with an aspirin and shot of bourbon and you'll be just fine. Dr. Hambone's orders.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks Great, Brother!
      Sorry to hear yer feelin rotten; Git Well Soon!
  • barelfly
    Club Member
    • Dec 2017
    • 541
    • New Mexico

    So, this is a what you’re cooking thread, so here is last nights cook. Although not BBQ or on a grill, it was cooked on my gas range 😁

    Cooks Illustrated magazine published their version of Rao’s Lemon Chicken, which I have made numerous times and it is one of my favorite dishes. The sauce is so bright and flavorful, and juicy chicken with a crisp skin.

    I highly suggest this if you enjoy a lemon sauced chicken. Great recipe!
    Attached Files

    Comment


    • EdF
      EdF commented
      Editing a comment
      Looks great, and I can imagine the smell!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      I would love to have that recipe! I watched him cook it with Ina Garten and it seemed very simple yet delicious. I love lemon.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks like some great yardbird, from here!
  • Skip
    Founding Member
    • Jul 2014
    • 2371
    • Blue Earth, Minnesota
    • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

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    I made Meathead's Eggplant Parmesan on the Kettle and SnS. It turned out very good. We will do it again this garden season. I closely followed his recipe. Highly recommend it!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Nice !!! I love all forms of parm on a grill, adds a whole new dimension !! Good work !!

    • Fire Art
      Fire Art commented
      Editing a comment
      Be good get rid of the eggplant

    • Mudbeaver
      Mudbeaver commented
      Editing a comment
      That right there looks worth the 20 whatever it is to join!!
  • Rfuilrez
    Club Member
    • Aug 2015
    • 171

    Got around to slicing and packaging up the pastrami tonight.
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    Time me to bring it to work and let my co workers enjoy the fruits of my labor!

    Selling it means I get it enjoy stuff like this for free basically.

    Also, here’s a good view of the difference between point and flat brisket.
    Click image for larger version

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    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Really nice job on the pastrami. Also like your packaging idea, stuff probably sells itself !!!

    • Designatedhaner
      Designatedhaner commented
      Editing a comment
      That looks fantastic. I made pastrami for the first time last year and now I spend most of my time trying to figure out when I'm going to make it next.

    • gabulldog
      gabulldog commented
      Editing a comment
      Looks awesome! Love the side by side of point/flat. Definitely can see why I like the point!
  • Bogy
    Club Member
    • Mar 2016
    • 308
    • North Central Iowa
    • Weber Genesis E-310
      Original Grilla
      Smokey Joe® Charcoal Grill 14"
      Thermoworks Smoke Thermometer with gateway
      2 iGrillminis - from before they were Weber.

    Thought I took a package with a couple of pork loin chops out of the freezer a couple of nights ago. Turned out it was a chunk of pork loin I didn't slice up. Dry brined it yesterday and today, and added Memphis Dust today. I was going to cook it last night, but a church member had brain surgery in Rochester that went a little longer than I expected, and I didn't want to cook it at 10pm when I got home. So, did it tonite. Indirect on the Weber, with some cherry and apple chips in the smoke box. I was aiming for 225 for the first half hour, and then finished it off at about 325 to a internal temp of 145. The grill started out hotter than I wanted, and I was disappointed in the amount of smoke, but my wife thought it was great. More corn and salad.

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    Comment


    • EdF
      EdF commented
      Editing a comment
      I'm not a Christian, but I do admire your dedication! Keep it on!

    • Bogy
      Bogy commented
      Editing a comment
      Thanks EdF

    • Scout789
      Scout789 commented
      Editing a comment
      My wife is much less a critic of my cooking than I am. I'm hard on myself, but she scarf's down almost everything I turn out!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1784
    • 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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ID:	534072 Sous Vide, grass fed, flanken style short ribs. 72h in the bath, one with a pepper heavy rub and the other with fish sauce. I had one with soy, but the bag leaked and it was lost.

    After Sous Vide, shocked, fridged, then warmed on 250 Grilla with Pecan and Cherry pellets, before searing on the Genesis.

    Good eats, but I gotta get back to those boneless Costco chuck shorties. I think those work better for me in Sous Vide. Wife approved.

    Comment


    • Skip
      Skip commented
      Editing a comment
      Looks Great Potkettleblack!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Pretty great, but they had an almost pork belly like strip of fat between the bone and the muscle that was a bit much for me. I think that's why I like the chuck shorties. Not sure if these were plate or chuck, but that's my observation on bone on. personal preference.
  • Elton's BBQ
    Club Member
    • Apr 2016
    • 1550
    • Saltnes Norway
    • Genesis 320 Limited
      Weber One Touch 57cm
      Weber Smokey Mountain 47cm

    Boneless porkchops on the menu today.. Marinated with Stubbs Pork Marinade
    Turned out really good..

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Nice grill marks !!!

    • gabulldog
      gabulldog commented
      Editing a comment
      Look great! Loin chops are my go-to week night meal, cheap and easy!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Thanks Troutman and gabulldog
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1122
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    made some fantastic pulled pork!

    apple wood, 15 hours. the first one got pulled at 196 degrees because it was ready. the second one was 203. no cambro.

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    Comment


    • gabulldog
      gabulldog commented
      Editing a comment
      Bark looks dead-ass on, in the words of Myron Mixon!
  • Scout789
    Club Member
    • Jun 2018
    • 138
    • Texas Gulf Coast
    • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
      Grill: Lyfe Tyme 16" Diameter X 24" Long.
      Thermometer: Maverick ET-732 and XR50
      For smoking, I am a committed stick burner.
      For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

    Put two racks of baby back ribs on the smoker today. As mentioned in another thread it was a special request from our 9 year old grandson. He and his brother have been staying with us this week. How could I refuse such a request? Besides, I need exactly ZERO excuses to fire up the Lyfe Tyme cooker.

    Just as they went on the smoker:
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    And the finished product:
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    He ate almost as many as I did! I think he liked them. My wife didn't do so bad either, I think she ate one rib than I did. The 7 year old wanted sausage instead of ribs and of course he got it!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Good lookin’ racks !!!!
  • Sfdrew28
    Club Member
    • Jan 2018
    • 255
    • Pacifica, CA

    Ive been out of the loop lately but am jumping back in with a Wagyu brisket. I smoked with hickory and did an overnight cook that took seventeen hours.
    Sturdy bark and juicy point. The flat was a bit dry (on the tinfoil) so I chopped it for sandies and other things like pizza toppings.
    Attached Files

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great Lookin Brisky, amigo

    • JakeT
      JakeT commented
      Editing a comment
      Nice bark!
  • JakeT
    Club Member
    • Mar 2018
    • 404
    • 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

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ID:	534362 I got a whole prime striploin this weekend, the sirloin at the end was pretty big, so I kept the last 3” whole and made a mini New York roast. Reverse seared KBQ style at 230* the on top of the fire. I didn’t get as good of a sear as I wanted because the coals were too far away from the grate. More FIRE next time! But the taste of natural wood cooking a piece of beef is just awesome!


    Night before I made the easiest chicken recipe I’ve ever made, get some good color on the chicken breast, remove chicken, add cut up veggies with herbs and seasoning, put chicken on top. Insert into oven, take off the chicken and finish the veggies. BOOM! Not BBQ but we just weren’t up to bbq last night. This was a great easy alternative at the end of a long long day

    Comment

    • gijsveltman
      Club Member
      • Dec 2016
      • 196
      • San Salvador, El Salvador

      Fancied myself to a burger last night! For a couple of weeks I've been thinking about this method I had thought up, which could revolutionize burgers for me, but hadn't had a chance to try it out. Yesterday my schedule freed up, and I finally got the chance to try it out, and was not disappointed. This one was wild, beyond my expectations! Double patties (8oz total), double cheddar, home-cured-and-smoked bacon, a little avocado and some good bread toasted on the leftover juices in the pan. Can't wait to eat another!

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      Comment


      • Bogy
        Bogy commented
        Editing a comment
        Oh man, burger envy! Last night was "Movie in the Park" nite in my community. Set up the equipment for it, went to a meeting, got back in time to make the last connections and fire up the projector. Wife brought me a double pattie, bacon/cheeseburger in the park for supper...from MickieD.

      • Troutman
        Troutman commented
        Editing a comment
        Good gawd, now that’s a burger !!!

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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!

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    If you have a Weber Kettle, you need the Slow 'N' Sear

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    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.

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    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

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    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.

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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.

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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