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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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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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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 | #46
    Vacationing on the Big Island and found some 2.5 lb prime bone-in rib-eye "cowboy" steaks at Costco.
    Couldn't tie up a grill at the condo for very long, so did the slow part of the cook in the oven
    at 225 F for about 45 minutes. Then blasted them on the hot grates to sear, turning often.
    Very nice medium rare, and very, very tasty.

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    • treesmacker
      treesmacker commented
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      Havn't seen those at my Costco, but hope to! Great job with limited tools!

    • theroc
      theroc commented
      Editing a comment
      We also haven't seen them at our local Costco in southern California. It was a pleasant surprise to find them here, so couldn't pass it up.

    • Henrik
      Henrik commented
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      Awesome!

  • Top | #47
    Pulled pork with Meathead's Memphis Meat Dust. Smoked with hickory and cherry for 10 hours.

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    • Spinaker
      Spinaker commented
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      I love it when you bark on up like this. It gets that silvery blackness to it, then that fat slowly spilts as it finishes. Ahhhhhh, perfection. Great work, my friend.

  • Top | #48
    Used the Yoder 640 yesterday. brisket - choice. salt lightly night before. dried it off on saturday morning. salt and pepper but also added a brisket rub (experimenting with bark - i wanted to try and get a heavier bark on the pellet smoker.) brisket trimmed was small about 7 lbs. after 3 hrs i sprayed to moisten every 45 min. used a water pan. wrapped in paper at 6 hours. ran grill/grate temp at 220. after wrapped kicked it to 250. short stall at 155 and second stall at 177. point was good. flat a bit dry. Click image for larger version

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    • HouseHomey
      HouseHomey commented
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      Oh man..... I'd eat that!!

    • Daddy Smoke
      Daddy Smoke commented
      Editing a comment
      Great looking brisket. I just got a RecTec pellet smoker. I'm going to have to try this out. So far only have done ribs on it.

    • Henrik
      Henrik commented
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      Oh yes!

  • Top | #49
    Hi HouseHomey - The jar of preserved lemon was from my mother in law who picked it up somewhere on their travels. Our lemon tree is has plenty of fruit at present, so there is no excuse for a web search and putting down a jar or two of my own.

    Comment


    • theroc
      theroc commented
      Editing a comment
      We get a jar of preserved lemons every Christmas from relatives. That say it isn't too complicated to make. They are so good in so many dishes.

  • Top | #50
    Click image for larger version

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    (they fly around town every Sunday night when returning home from an away show)

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    • Top | #51
      Cabage bacon butter parmesan cheese ribs were dry brined 24 hours rubbed with bacon grease put on meatheads Memphis's dust 5 hrs low and slow 225 ish 1/2 with sweet baby rays Chipotle major yum
      Attached Files

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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Dats what I'm talkin' about.

    • Top | #52
      Simple dinner tonight. Had a Lion's banquet Thursday night, and someone else did some smoked loin. He acknowledged that some of it was undercooked. I took a chunk home, and tonight I sliced off a couple of steaks and put them on the gasser for a few minutes per side. Quick, and tasted OK, considering I didn't actually "cook" (or smoke it) it myself.

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      • Top | #53
        Some cast iron veggies on the BGE. No better place to cook them. I used store bought pine nuts and mushrooms and from the garden: fresh onions, jalapeño, parsley, oregano, thyme. Fried in ghee butter. This was excellent with my lamb burgers.
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        • Spinaker
          Spinaker commented
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          Thanks guy! @Fine Art

          I love how those coals looked too.! Thanks Agulhas

        • Troutman
          Troutman commented
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          I’m really diggin on that Spin....beautiful!!!!

        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks! Troutman. I love getting the duel handle Lodge out.

      • Top | #54
        Did some baby backs for the wife's birthday dinner today. 4 hours on the Weber kettle w/ the smokenator with some apple wood. Nice brown sugar/spices rub recipe that I got from a restaurant in Asheville. Overall a great cook, despite some early high heat scares.
        Attached Files

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        • Troutman
          Troutman commented
          Editing a comment
          Nice lookin ribs !!! Glad you came out of the lurking shadows !!! Welcome !!

        • Spinaker
          Spinaker commented
          Editing a comment
          Looks Great! Welcome to the Pit!

      • Top | #55
        Couple of racks of pork ribs on the Weber kettle with SnS. MMD, hickory, & KC Masterpiece

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        • Bogy
          Bogy commented
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          That looks fantastic, and I bet it tasted great as well!

      • Top | #56
        Here it is. 41 day dry aged prime grade ribeye. Total steak house dinner - steaked out 2” ribeyes, all about 1.2lbs. Sous Vide at 129* for 1.5 hours, patted dry, rubbed with the homemade Beef Love from the trimmings and S/P. Then seared on a smokin hot kettle for 1-2 minutes. Double chimney worth of KBB. Sides were green chile mac n cheese, Brussel sprouts n bacon, hasselback potatotes and wedge salads. Dang this was good!
        Attached Files

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        • DeusDingo
          DeusDingo commented
          Editing a comment
          so was royalty coming over or what? that is an amazing spread!

        • bigpapa
          bigpapa commented
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          Even with a gastric y bypass i would find room for just one bite it looks mighty fine.You are master cooks my friends keep up the great work.

        • 1Paramedic
          1Paramedic commented
          Editing a comment
          Can we get Married. Lol. That's great!!!

      • Top | #57
        Tri-Tip steaks and sausage on the Hasty-Bake .... plus I made a parsnip purée .... somehow didn’t get a picture of the plate

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        • Troutman
          Troutman commented
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          Lovely !!!! I love parsnips, it’s something that most folks shy away from but I think they’re delicious!! Good work on the Cali steaks (my daughters term !)

      • Top | #58
        Smoked my first brisket on the stickburner yesterday. 10 pound brisket, 12 hour cook and a 2 hour rest. Very juicy, but I felt it was overly fatty. I'll trim a little more next time. Great smokey flavor though! Served with some mac & cheese, with double the bacon from the original recipe. Quite good!

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        • gijsveltman
          gijsveltman commented
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          Krystofar ericbrooksby Hello! No secrets here! It's actually the same Mac n Cheese recipe found on this site (sorry, don't know how to link, but it's easy to find!). I just double the amount of thick-cut bacon! I do, however, omit the onions and bell and serrano peppers. It's a fantastic recipe!

        • bigpapa
          bigpapa commented
          Editing a comment
          Nice smoke ring and mighty juicy too!

        • 1Paramedic
          1Paramedic commented
          Editing a comment
          I always trim more fat from my briskets than they call for. It always juicy and, I've never had any complaints..

      • Top | #59
        I threw a bbq for my employees Saturday. Big cook and was a lot of fun. Pulled pork, chichen thighs and made smoked sausage from scratch. Everything turned out great and the sausage was a big hit!

        Servied with Lexington dip, Alabama white sauce and sweet baby ray's.

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        • Troutman
          Troutman commented
          Editing a comment
          Food extravaganza!!!

        • DeusDingo
          DeusDingo commented
          Editing a comment
          you hiring?

        • treesmacker
          treesmacker commented
          Editing a comment
          Yeah, great way to reward hard working crew!

      • Top | #60
        Wow, these two cheap dudes turn out great. 19 pounds pre-trimmed Select. 8 pounds final product. 16 hours, butcher paper last three hours. 6 pounds sliced (3 lbs "mostly flat" and 3 pounds "mostly point"), 2 pounds unsauced burnt ends. Worked out perfectly dividing between two.

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        • Troutman
          Troutman commented
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          Spoolin’ the pink paper lately !!!!!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Troutman I prefer the pink partly for price. A 50lb roll goes a loooong way. To me it's like still running nekkid without drying out thinner parts too much.
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