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

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3631
    • Stockholm, Sweden

    This thread is insane! The amount of mouth watering, finger-lickin', food mag worthy food being cranked out here is 'off the hizzle' (to quote Snoop Dogg)! We can just ditch all other threads, and keep this one, if you ask me

    Go Pit, go!!!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Fer snizzle !!!!!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Word!
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13810
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue
      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)


      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well


      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter


      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Had the privilege of making some homemade pizzas last night at my bro-in-law's place. He's a massive wine, bourbon, Scotch, and food guru. He has a site-built wood-fired pizza oven, and has mastered the art of the 90-second wood fired pizza.

    I thought I'd share some pics of the event last night. My sons got to make their own pizzas and my oldest got to run the peel and cook a few on his own.

    Here's the oven and the outdoor pizza station setup.

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    Here's is two of my pride & joys, my smoked pulled beef pizzas. The first one is using my new Huskee's Orange-Jalapeno Shawsh with smoked pulled beef, red onion, mozzarella & Parmesan, & olive oil. The next is a gluten-free crust version for my wife (gluten allergy)

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    And here's a Philly pizza- smoked pulled beef, pizza oven-sauteed green pepper rings, red onion, shredded + fresh mozz and no sauce just olive oil. It was absolutely unreal.

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    Here's my son making a genuine Margherita pizza, using a homemade sauce made from Italian San Marzano tomatoes, dough from a flour blend directly from Italy, home-grown basil, fresh mozz, olive oil, the whole nine yards.

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    Attached Files

    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      Nice setup and nies pies too

    • RonB
      RonB commented
      Editing a comment
      I'd love to have one of those. Great post Huskee!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Damn good looking pizzas!
  • NoogaQ
    Club Member
    • Jun 2018
    • 39
    • Chattanooga, TN

    Cooked some honey Sriracha wings last night and man were they good!!
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    Some baked beans on the gasser
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    Some baked beans on the Holland
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    Dinner was awesome! Wife approved. Don't get no bettern this!!!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Tommy like Wingy

    • JTpellets
      JTpellets commented
      Editing a comment
      Good lookin wings. Honey siracha sounds tasty

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Great looking wings n beans..
  • Austin Blues
    Club Member
    • Jun 2017
    • 1
    • Austin, Texas
    • Come On Chelsea, Champions of England, We Know Who We Are!

    Only way to cook a proper Paella.
    Attached Files

    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      Looks good. Just need some sangria and its like your in spain

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!

    • Austin Blues
      Austin Blues commented
      Editing a comment
      The paella pan is a Garcima 15-Inch Carbon Steel Paella Pan, 38cm and available on Amazon. You can drop serious coin on a pan, this one at $26 works like a charm. This version of paella is Chicken Thigh, Spanish Chorizo and Kielbasa rather than traditional seafood. My lovely spouse is allergic to shell fish. Bunny sounds intriguing so I will need to try that next time!
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3631
    • Stockholm, Sweden

    Treated myself to an excellent club steak yesterday. This is a grass fed Hereford cow, 3 years old. This farmer (friend of mine) let's them all roam free, no stress. Butchers them when they're between 30-36 months old. The flavor is amazing. I ate it all, fat cap too. When they get older, that fat turns yellow, and tastes marvelous.

    Dry brine applied, a little over a kilo of meat. Roughly 2.5-3 inches thick.

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    Here's a (very) short video of the grilling. Did it caveman style in the firebox of my offset smoker.

    Comment


    • Ernest
      Ernest commented
      Editing a comment
      I'd have wrestled you for the fat cap!!!!!

    • JTpellets
      JTpellets commented
      Editing a comment
      Really good looking steaks. Stay friends with the farmer!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      What a steak! Great result Henrik
  • Attjack
    Club Member
    • Aug 2017
    • 3149
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Oak smoked 9+ pound pork shoulder, dry brined for 24 hours, and used yellow mustard before applying Memphis Dust. First time using mustard. I usually use a North Carolina sauce, but im going to make a Korean style sauce instead.

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    Attached Files
    Last edited by Attjack; August 25th, 2018, 01:48 PM.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Looks great!

    • JTpellets
      JTpellets commented
      Editing a comment
      Nice lookin butt

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Great result on those butts
  • CaptainMike
    Club Member
    • Nov 2015
    • 2074
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    Mmmmmm baaaacon…..

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    And since the fire is already going (yes, that is Hank's KC Royale with a little mustard):

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    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      All that bacon, then ribs. Feasting like a king

    • Henrik
      Henrik commented
      Editing a comment
      What JTpellets said, feasting like a king!!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yes yes yes yes yes.....
  • Pequod
    Club Member
    • Apr 2016
    • 415
    • Migrating to Central Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Traditional Nigerian Beef Suya is a street food cooked on skewers, then cut and served in newspapers with raw onion and chunks of tomato. Today I’m doing a variant, starting with a Prime strip steak sous vide, then flash chilled. I rubbed the steak with authentic Nigerian Suya Pepper (sent by a Nigerian friend and KK owner in the U.K.), then slow smoked it with coffee wood chunks on coffee wood lump charcoal. That’s my MEATER telling me when to pull it for sear.
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    And the obligatory sear shot, this proving that there was in fact a sear.
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    Rather than serve it in newspaper with onion and tomato, I decided to make a board sauce with those ingredients. Start with chopped onion and more suya pepper.
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    I mixed this with some super high quality picual olive oil and a splash of sherry vinegar. Topped it with the steak.
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    Then sliced and topped with diced Carolina Gold tomato and more olive oil.
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    Suya is great stuff. This is my new favorite steak rub.

    Comment


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

    • Pequod
      Pequod commented
      Editing a comment
      Henrik - ginger, garlic, onion, Kuli Kuli (peanut cake with oil removed), heat from peppers, je ne se quoi. I’ve tried making my own, but authentic suya pepper has something unidentifiable going on. Very earthy, but with a kick.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      These are the kinds of posts I love. Very inspiring and fun to learn something new to me.
  • FishTalesNC
    Club Member
    • Dec 2017
    • 942
    • Durham, NC

    • Cookers
      • Weber Premium Kettle 26” w/ SNS XL
      • Weber Smokey Joe 14”
      • Pit Barrel Cooker


      Thermometers
      • Weber iGrill 2 w/ 1 ambient and 3 meat probes
      • Thermapen mk4


      Accessories
      • Weber Gourmet BBQ System Pizza Stone
      • Weber Gourmet BBQ System Wok
      • EasySpin Cooking Grate (26”)
      • Custom Cut GrillGrates for SNS XL
      • Frogmat cut to fit 26" w/ SNS
      • Weber Original Rib Rack
      • Pampered Chef BBQ Pizza Pan (2)
      • Weber Chimney Starter (2)
      • Beast Armor Gloves
      • CharGon Grate Cleaner
      • PBC Chimney Starter
      • PBC Ash Pan
      • PBC Hinged Grate
      • PBC Corn Hanger
      • PBC Vertical Skewers (10" & 15")
      • PBC Sausage Hanger
      • PBC Basket Hanger

    Used Meathead’s method for Kermit’s 2nd Favorite Pork Chop on these bone in center cut chops. Substituted in Ogre Sauce which we love, it’s made in Charlotte and easy to get here. Also made Weber’s recipe for Twice Baked Planked Potatoes. So dang good, nothing left on those bones when we were done!
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I like those plank potatoes...yummy !!

    • JTpellets
      JTpellets commented
      Editing a comment
      Nice meal!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good
  • Atalanta
    Club Member
    • Jul 2016
    • 428
    • Barnsley's Ford
    • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
      Smoker: None yet, part of why I joined
      Thermometer: 10+ yr old Taylor digital thermometer with remote
      Sous Vide: Anovo Imersion Circulator (1st gen)
      Coffee Roaster: Hot Top Coffee Roaster
      Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

    Gotta start taking the pictures while the grill is still loaded up. Simple smoked chicken, only rubbed with salt and pepper. Picked up some hot peppers at a road stand on my way home (perk of working in Jersey). They weren’t labeled, but we think they were scotch Bonnet, ghost, and habanero. I reserved the scotch bonnet and a habanero for an upcoming jerk experiment (waiting on my order of pimento wood and leaves), the rest went on the grate. Under the peppers is an eggplant 🍆 for Baba ghanoush - we had some recently that had a great toasted flavor, thought we’d see what some smoke would do.

    @ABCDave I have to tell you how much I love the SNS!

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    • JTpellets
      JTpellets commented
      Editing a comment
      I love me some baba ghanoush!
  • Sfdrew28
    Club Member
    • Jan 2018
    • 255
    • Pacifica, CA

    Had in laws and friend visiting from NZ. Did an overnight brisket cook and some southern style corn bread. They never had either one before but were blown away by BBQ smoked brisket. Used Pecan wood for smoke.

    On a a side note...I see KKs representing here today 👍🏾
    Attached Files

    Comment


    • Pequod
      Pequod commented
      Editing a comment
      Great looking brisket! Need a contribution from ckreef to score a KK hat trick today

    • JTpellets
      JTpellets commented
      Editing a comment
      Great bark on that metior

    • Henrik
      Henrik commented
      Editing a comment
      The brisket looks fantastic!
  • Attjack
    Club Member
    • Aug 2017
    • 3149
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    I pulled that pork shoulder pictured above and mixed it with the Korean BBQ sauce I made. Served it on romaine lettuce with a slaw of daikon, red cabbage, carrots, rice wine vinegar and sesame oil, and added some kimchi and fresh basil on top. Tasted great.

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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice colors and looks really good!
  • Ernest
    Founding Member
    • Jul 2014
    • 3030
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    Did my yard, changed my oil, rotated my tires then made me some wings and tacos with low carb tortillas.

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    • Henrik
      Henrik commented
      Editing a comment
      Amazing food Ernest, always inspiring!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yum!

    • marvinpotter
      marvinpotter commented
      Editing a comment
      Oh my those look insanely good! Making me hungry!!!
  • barelfly
    Club Member
    • Dec 2017
    • 581
    • New Mexico

    Just a few 45-day dry aged ribeyes. SV’d at 127* for 90’ then dried and brushed with beef love and a Quebec beef seasoning. Then into the hot cast iron on the grill for a good sear. Served with roasted fingerling potatoes and roasted broccoli with Parmesan.

    Sadly, I only have one dry aged steak and a small roast left. Time to go shopping and start another one!
    Attached Files

    Comment


    • JTpellets
      JTpellets commented
      Editing a comment
      Looks amazing
  • JTpellets
    Club Member
    • Oct 2017
    • 189

    Top round london broil. And theres leftovers for sammies tomorrow! The one side got a good sear but was a bit over cooked on the inside.
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    Comment

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    Meat-Up in Memphis 2020

    Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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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!

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

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    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.

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    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

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    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.

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    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!

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


    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