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

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  • Spinaker
    Moderator
    • Nov 2014
    • 9829
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

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

    I made some Scallops and Akaushi Ribeyes last night on the Blackstone. Man was this ever good. I trimmed the fat from the steaks to make some beef-love, then I brushed it on the steaks just before searing. I did a reverse sear on these; I cooked them under the dome on the cool side of the Blackstone, then slid them over to the red hot zone for the sear. Each time I flipped them, I gave them a brush of beef love and a firm press to ensure good contact. I think the pics speak for themselves, look at that crust. One of the best steaks I have ever made!
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    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Killing it man!!

      I’d eat that!

    • kamadoRob
      kamadoRob commented
      Editing a comment
      Wow! That looks awesome! I bought a griddle top for my big event grill, after seeing this I can’t wait to give it a try.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great cook, writeup, an pics, my Brother! Thanks!
  • texastweeter
    Club Member
    • Jul 2017
    • 2111
    • Republic of Texas

    Fire roasted hotdogs with watermelon for dessert.
    Attached Files
    Last edited by texastweeter; August 11th, 2018, 09:05 PM.

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Paradise indeed.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Great pics my Texas friend. I love it!!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great cook, an fabulous pics, Brother!
      Feels like I'm settin right there! :Y)
  • Spinaker
    Moderator
    • Nov 2014
    • 9829
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

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

    Just threw a pork shoulder on the BGE. I am being very lazy today, I took this one out of the freezer about 20 mins ago, slapped some Meatchurch Dia la Fajita Rub on the shoulder and threw it on the BGE. I am using the FireBoard Drive for this cook so I really have nothing to do. I am smoking with some B&B Lump and some black cherry in the smoke pot. Looking for this one to be done some time tomorrow morning.
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    Just in time for deep-fried pork enchiladas, we are going to be breaking in the new Cajun Fryer! (Thanks to Steve B for that one)
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    Comment


    • Steve B
      Steve B commented
      Editing a comment
      Yeah baby. 💥

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Deep fried enchiladas?? I need to reconsile my Mexican with that comment???? Count m in!!!

    • RonB
      RonB commented
      Editing a comment
      That Cajun fryer is the cooker I most lust for, but my wife thinks fried foods are evil, so no chance of that happening.
  • HouseHomey
    Club Member
    • May 2016
    • 4206
    • 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.

    Lamb ribs, shrimps, stuff d mushrooms, tri tip skewer, and a tater salad with whole grain mustard a sherry vinaigrette
    Attached Files

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      feast fit for a princess! That looks amazing!

    • FireMan
      FireMan commented
      Editing a comment
      Lookin at this at 7 am just about sent me into a coma.
  • cftarnas
    Club Member
    • Jul 2018
    • 24
    • The Town, CA

    • Outdoor Cooking
      • Weber 26" Kettle w/ SnS XL
      • Weber Spirit E-320 w/ full GrillGrates
      • Char Broil Big Easy

      Beverages
      • Favorite Beer: A good fresh IPA
      • Current Favorite Whiskeys: WhistlePig 10, Noah's Mill, Balvenie Caribbean Cask, Nikka Coffey Malt.
      • Cocktails: St. George G&T, WhistlePig Sazerac

    Did three reverse sear tri tips on the 26” kettle with the SnS XL and a PartyQ. One was mid-we’ll,m, the other two were mid rare (ish). I used a couple mesquite and oak chunks for flavor, and even got bit of a smoke ring. Dry brined for a day, then rubbed with low sodium Montreal steak seasoning.

    Still tuning how I use the SnS with Weber briquettes for reverse sear, harder to maintain the temp for me than my longer low and slow cooks. Seems the gasket I added even made it more difficult to get the temp up. Could be that I stacked the briquettes too tightly.
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    • fzxdoc
      fzxdoc commented
      Editing a comment
      ABCBBQ Dave will have some tips for you, I'm sure, if you contact him. Reverse searing on the WSCGC with the SnS using the cold grate method works like a charm for me. The WSCGC is 24" so not quite what you have, but close enough. Work with him and I bet the next one will be perfect.

      Kathryn

    • RonB
      RonB commented
      Editing a comment
      If you are actually stacking, that may be the problem. Just pour the briquettes in the SnS. The randomness will allow plenty of air to circulate. I also suggest using fresh briqs. Partially burned will reduce the airflow too.
  • rgriffeath
    Club Member
    • Jul 2016
    • 162
    • Weatherford, OK

    What a great day for a baby back bonanza
    Attached Files

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      Looks delicious and nutritious

    • HouseHomey
      HouseHomey commented
      Editing a comment
      What's in the tater salad? Look real good.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin ribs, but leave us not fergit/overlook them delicious sides, as well!

      Fine Job, Brother!
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1192
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye​Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Last Meal Ribs. Memphis Dust and Barrister DEW's Rum Molasses Barbecue Sauce.

    Just off the smoker:
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    Sizzling the sauce:
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    Cutting them up:
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    Dinner is served:
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    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Wow, that's a whole platter fulla Pork-i-liciiousness, right there!
  • texastweeter
    Club Member
    • Jul 2017
    • 2111
    • Republic of Texas

    Smoked salmon and grilled asperagus.
    Attached Files

    Comment


    • Bogy
      Bogy commented
      Editing a comment
      Love smoked salmon! That looks awesome!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      You are relentless
  • troymeister
    Charter Member
    • Aug 2014
    • 1048
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

      Good Cabernet, Merlot, Zin

      Anti Hero, Blue moon

      I love cooking with wine. Sometimes I put it in my food.

    My 15th Wedding Anniversary Dinner...A Little Surf and Turf.....


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    • HouseHomey
      HouseHomey commented
      Editing a comment
      Happy anniversary!, what is she going to eat?

    • troymeister
      troymeister commented
      Editing a comment
      Thank you all for the kind words. HouseHomey ....lol....Just before serving I said...Happy Anniversary Honey...Maybe there is still time for you to order a pizza..

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Beautiful Job, there; droolin hard, here!
      My heartfelt Congratulations on yer 15th Anniversary!
  • JeffJ
    Charter Member
    • Feb 2015
    • 2309
    • Michigan
    • Jeff

    We had "lake day" at the in-laws yesterday. I made a Mexican dip. Here goes....

    I cooked chicken thighs, onion rounds and seared both sides of a lump of ground chuck in the PBC "Santa Maria style." I lit a compact chimney of lump and threw in several chunks of apple wood. The food was on the grate and lid was off. Holy cripe was that fire hot!!

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    First layer of the dip was refried beans. I warmed them in a sauce pot and added some sour cream. I wanted a creamy mellow layer to the dip.

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    Next was the chopped up chicken. Before putting the chicken on the grate I hit it was some Mexican spices.

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    Next layer was scratch-made nacho cheese. This stuff is super easy to make and even if you go basic (I went with some nicer cheese that I grated myself) it's far better than the jarred stuff. (I had just started putting the grilled onions on when I snapped this pic)

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    Next was the chopped, grilled onions and canned chiles.

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    Next was bean dip. I wanted it zesty so I put it in a sauce pot and added some tomatillo salsa and my homemade hot sauce.

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    After coming off the Santa Maria the ground chuck went into a skillet and was hit with taco seasoning and a little water.

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    A little shredded cheese on top...

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    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Well, okay, jus as long as ya didn't go an make anything Ridiculously Delicious, or summat, Brother!
      I swear by all that I hold sacred in this Life, I'd do a Triple Lindy offa th High Dive, into that concoction!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Got one last shot, with th cheese melted? Jonesin Bad, here!
  • JeffJ
    Charter Member
    • Feb 2015
    • 2309
    • Michigan
    • Jeff

    Wy wife decided we were making breakfast this morning. She handled the waffles and I took care of the bacon and sausage.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Looks like great teamwork won th mornin!

    • FireMan
      FireMan commented
      Editing a comment
      Great breakfast!
  • theroc
    Founding Member
    • Jul 2014
    • 500
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    I'm loving all the seafood cooks being posted on this thread recently. Saturday is always seafood night at our house. Roasted fresh king salmon over a mesquite wood fire on the Buckaroo last night. Start the grate up high to catch smoke, then drop it down to finish cooking and sear. I usually cook salmon on oak, but the mesquite was a very nice change of pace. Surprisingly mild smoke.

    Served the salmon with cavalo nero (black kale) calabrese and some leftover king oyster mushroom and kim chi fried rice. Kind of a diverse collection of flavors, but they worked together very well.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Very nice, glad to see somebody else approach salmon with hickory, mesquite, etc.
      I enjoy th flavours I git with em, used judiciously..(salmon can suck up a lotta smoke!)
      Beautiful job, great pics an mini tutorial! Very interestin, an helpful!
  • HawkerXP
    Club Member
    • Jul 2016
    • 3981
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

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    Comment


    • FireMan
      FireMan commented
      Editing a comment
      That pic of that lonely loin is oh so good!
  • JCGrill
    Club Member
    • Mar 2017
    • 1318
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    I tried something else new to me. Take a brat, hot dog, what have you, and wrap it up. A cheese slice and a little kraut wrapped in with it. On the outside is a Pillsbury crescent roll and a slice of bacon.

    I thought it was tasty but it doesn't look like it. A campfire is not a good place to do this. Or rather, I think I would skewer it for a campfire. A nice grill at a steady 400 would be easier.
    ​​​​​
    Also some corn on the cob grilled as discussed elsewhere.

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    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Those look excellent, to me!
      Perfeckly willin to help dispose of any o them ya might see as "irregular, etc."

    • FireMan
      FireMan commented
      Editing a comment
      I’ll take two also.
  • Donw
    Club Member
    • Jul 2017
    • 2031

    Yesterday it was Kalua Pork, today it was Baltimore Pit Beef. Click image for larger version

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    Meat-Up in Memphis 2020

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    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

    maverick PT55 thermometer

    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

    Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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

    slow n sear

    The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

    Click here for our article on this breakthrough tool


    Bring The Heat With Broil King Signet's Dual Tube Burners

    the good one grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read our complete review


    The Good-One Is A Superb Grill And A Superb Smoker All In One

    the good one grill

    The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read our complete review


    Pit Barrel Cooker Smoker

    Griddle And Deep Fryer All In One

    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

    Click here to read our detailed review and to order


    Pit Barrel Cooker Smoker

    The Pit Barrel Cooker May Be Too Easy

    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

    Click here to read our detailed review and the raves from people who own them


    Compact Powerful Sear Machine For Your Next Tailgater

    Placeholder

    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


    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


    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