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Meat-Up in Memphis

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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.

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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 | #61
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    First time of doing a Pork Butt in the SV bathtub. 20 Hours @165 then shocked cold on Saturday morning. Today smoked it on the Weber Kettle with SnS. The jury is out yet but it seemed more tender than just smoking. We will see. Seasoned with Memphis Dust.

    Comment


    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Skip, I Currently Have 4 SV'd Butts In The Freezer Waiting To
      be "QUE'D" Later❗️❓❗️ I Added Lemon & Lime Slices, Onion Slices, Red Wine Vinegar and Cooking Red Wine Along With Beef Broth And Vegatable Broth In The Bag❗️❓❗️ Trying To Raise The Flavor Profile Of The Purge For BBQ Sauce❗️ Dan

  • Top | #62
    Tonight, getting rid of more leftovers. More of the previously smoked loin cut into steaks and grilled, and some veggies left over from a veggie tray.

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    • Skip
      Skip commented
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      +1 on the Veggies.

    • 1Paramedic
      1Paramedic commented
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      Doesn't the loin get a little tough and dry on the 2 2nd cook?

    • Bogy
      Bogy commented
      Editing a comment
      1Paramedic This isn't something I do normally. The loin was originally cooked by someone else, for a banquet, and he admitted it was probably underdone. When we cut it, I would judge by how it looked that the IT had probably only gotten to about 110-120. When I grilled these I cooked them with indirect heat, and brought the IT up to 135. Wife liked them a lot better than the original loin.

  • Top | #63
    I might suck at steaks but not at tri tips. Click image for larger version

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    • Bogy
      Bogy commented
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      I don't know what your steaks look like, but I'd be glad to eat that!

    • Troutman
      Troutman commented
      Editing a comment
      Isn't sucking at steak and not tri-tip a bit of an oxymoron? My daughter calls that a triangular steak, "Dad can you cook some more triangular steak?"

  • Top | #64
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    Bacon wrapped grilled shrimp with a teriyaki/honey/Sriracha glaze on the kettle. Threw in a few apple and hickory chips for just a kiss of smoke flavor. They were fantastic! I'll absolutely be making these again.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I like it, I like it a lot !!!!!!

    • kamadoRob
      kamadoRob commented
      Editing a comment
      Wow, that looks mighty fine!

    • bigpapa
      bigpapa commented
      Editing a comment
      Faaaaaantastic brother.

  • Top | #65
    In an earlier posting here I alluded to an upcoming pastrami weekend. Kids came home from Vet school for "an emergency mental health" break (that's what they said - I think it was to come home and get some of Dad's home cookin'). So, for Sunday brunch we threw down some pastrami/ruben sammies. Smoked the pastrami on Saturday for around 5 hours then into fridge. Sunday morning it went into the steamer for about 2 hours to come up to IT of 204 then under broiler to firm up the bark. Home run.
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    • EdF
      EdF commented
      Editing a comment
      It's a difficult sandwich to beat. The only contenders I can think of are HomeyBurgers. Well, maybe some sausages...

    • Troutman
      Troutman commented
      Editing a comment
      OMG that pastrami looks righteous !!! I have some Corning right now, weekend smoke for me. I’m having pastrami withdrawals

    • barelfly
      barelfly commented
      Editing a comment
      Love me some pastrami! This great!

  • Top | #66
    My oldest son's graduation party:

    The day prior I smoked up some pork butt (the weather forecast was terrible so I put the cookers under a canopy):

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    Here are pics of the food. The cake/cupcakes were made by a friend of my son who graduated a year ago:

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    Here are some pics from the party. It rained really hard very early in the morning, so the yard was swampy. The forecast was for rain all day, but we lucked out and it never rained. Temps were in the mid-70's. I think it didn't rain because we prepared for it with a lot of canopies.

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    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Troutman the crazy thing is we are all HUGE Wolverines fans. I was raised on U of M sports. My son was accepted to U of M but MSU was a better fit. Both of my boys are extremely smart - makes me wonder whether or not I'm their biological father. :-)

    • theroc
      theroc commented
      Editing a comment
      That looks fabulous... and congratulations!

    • FishTalesNC
      FishTalesNC commented
      Editing a comment
      Congrats, and well done! 👍🏻

  • Top | #67
    Boneless, skinless

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    • Mudkat
      Mudkat commented
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      😀 It's just a closeup of a 22"

    • Troutman
      Troutman commented
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      Good looking cook Mud !!!!

    • Mudkat
      Mudkat commented
      Editing a comment
      Thanks Troutman!

  • Top | #68
    Smoked Bacon Wrapped Hot Dogs....two hours at 250 degrees on my Good One Open Range. Pictures show —On the smoker. My plate and hubby’s plate (no buns allowed).

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    • customtrim
      customtrim commented
      Editing a comment
      I agree bread ruins to many meals

    • Mudkat
      Mudkat commented
      Editing a comment
      Nice! I can just imagine biting into one of thos hotdogs!

  • Top | #69
    Well, we didn't grill anything last night. But the vacation cooking continued with a beautiful slab of Ono that was caught that morning. Panko crusted and pan sauteed with rice pilaf and sauteed ali'i (king oyster) mushrooms. The best part was the view off the lanai.

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    • gijsveltman
      gijsveltman commented
      Editing a comment
      Thats a great dinner!

    • theroc
      theroc commented
      Editing a comment
      Troutman, Ono (aka Wahoo) is more flaky than swordfish. Mild, but firmer than, say, a snapper.

    • Troutman
      Troutman commented
      Editing a comment
      Ah Wahoo, have had it, didn’t realize it was also called Ono. Thanks !!

  • Top | #70
    after the big ribeye cook, I had a kettle,full of KBB begging to be used longer than the 2 minutes I seared the steaks. So off to the freezer I went and grabbed the Windy N Ranch chuckie. Got it out, rinsed it a bit and a little salt and straight to the coals with a few chucks of sugar maple and white oak. I let it sit on the kettle for about 4 hours and it got to about 140-145*. I admit, I didn’t plan this at all. Just last minute thought let’s roll with it. From there, in the the SV for a 48 bath at 130*. Was kind of cool throwing that in Sunday night and then traveling to Denver for work and being able to monitor the temp for two days!

    so got home today, pulled it and ice bath for about 15 minutes. Then S/P and garlic, on to the gasser for a few minutes and then sliced on the chimichurri board sauce for Taco Tuesday! Not sure if that’s what to do with a 48 SV chuckie, but it was easy, worked and was good!
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Love the board sauce, bet it was delicious with the meat !!

  • Top | #71
    Need a little help! I was given this beef to cook for a veteran's organization I volunteer with. It was frozen when I got it with no labels. To me it looks like ribs that have been deboned. I could well be wrong though. Any of ya'll that are smarter than me know what this is? I plan on smoking it at 225 till an internal of around 130-140, then putting it in a pan with some fancy liguid and seasonings and covering it in foil and back on the cooker for a couple hours. Any other ideas? Click image for larger version

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    • JDearing
      JDearing commented
      Editing a comment
      Looks like a slab boneless beef short ribs to me. I'm no expert though so I could be wrong.

    • Troutman
      Troutman commented
      Editing a comment
      You sure that’s not a boneless ribeye???

  • Top | #72
    I have no idea what it is, but I sure would remove all that silver skin if I were cookin' it.

    Comment


    • Top | #73
      I did two vegetarian pizzas today on my BGE. Topping was (bottom to top):

      tomato sauce
      Sharp cheddar
      red onion
      pickled oninons
      various olives
      feta cheese (on one)
      mozarella (on the other)
      lemon slices

      They turned out real good. I ran my grill at 750° F (400° C), so each pie only took 4-5 minutes.

      Pizza #2 on the grill

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      I'm not good at making the pizzas round, in fact I stink. But they sure went down easily anyway :-)

      Last edited by Henrik; June 27th, 2018, 10:48 PM.

      Comment


      • Bogy
        Bogy commented
        Editing a comment
        Looks great. I made pizzas every Saturday night for years, but these days I only seem to make them when the kids come home. But I'm feeling inspired!

      • Henrik
        Henrik commented
        Editing a comment
        Go for it Bogy, I really enjoyed the fast cook, and the pizzas were good.

      • bigpapa
        bigpapa commented
        Editing a comment
        Wicked good pizza ,pickeled onions,yes sir.😀

    • Top | #74
      Cooked up some scrumdiddlyumptious Berkshire pork chops. The wife and I have been really into putting raw veggies on the grill and getting a good char on them as well. Incredible what awesome flavors the big man above built into foods without adding seasonings! Smoked to 130 IT then seared over screaming hot mesquite charcoal to about 150 (my 19 mo. old had a melt down/temper tantrum so it got away from me at crunch time)

      Oh so tender juicy and delicious! Used the modified Oakridge competition beef and pork rub (added Dalmatian rub)

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      • Mudkat
        Mudkat commented
        Editing a comment
        Nice plate! Is that Brio train set in the background?

      • JakeT
        JakeT commented
        Editing a comment
        I'm not sure the brand! My mom brought it by the other night, I didn't even know she still had it from when I was a kid. Now my kids get them. Pretty shweet!

      • Mudkat
        Mudkat commented
        Editing a comment
        Yeah, I have one in the attic waiting on grand kiddies. My kids loved it. JakeT

    • Top | #75
      Threw the Smithey, Lodge and a Finex on the fire tonight. I may or may not have caught a few Walleye over lunch, so I thought I would fry them up for dinner. Then I saw the fire pit in my backyard and decided to fire it up.
      I threw some big old mushrooms in the Finex, Fish in the Smithey and some sprouts in the Lodge. I LOVE cooking like this. It really puts the cast iron to work, which is always a pleasure to experience. Over live fire is where cast iron really belongs.
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      Comment


      • Mudkat
        Mudkat commented
        Editing a comment
        LOL! yes Yes YES! Spinnaker

      • Troutman
        Troutman commented
        Editing a comment
        Nice Spin....real nice !!!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Fire, Iron, an Food!
        That's th Food Triangle, ain't it???
        Great Cook, Brother, many thanks fer postin!
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