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

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  • 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

    Tri tip and vegetables from the garden.

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    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Love that steak, good job!

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

    • Troutman
      Troutman commented
      Editing a comment
      Excellent looking tri-tip but the salad puts it over the top !! Nice work !!
  • Red Man
    Club Member
    • May 2018
    • 607
    • Western Washington

    Today I smoked a butt and a chuckie. Made sammiches. Surprisingly the chuckie was done way before the butt, it took 7 1/2 hours and the butt took 11. Both were 3#. No wrapping. Pit temp was around 250. Used BBBR on the chuckie and MMD on the butt. Smoked with oak chunks. Also made bourbon baked beans and Jack Daniels bbq sauce. The butt was good, but the chuckie came out fabulous. Tasted very much like brisket, I need to smoke chuckies more often!
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    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I never get tired of seeing those meteorites on the grill. Puts a smile on my face every time!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Gorgeous!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Damn this looks good!
  • phbern
    Club Member
    • Jun 2018
    • 7

    Did some boneless beef short ribs!

    Rubbed with some salt and pepper:
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    In the smoker (OK Joe Highlander):
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    Smoked for 3 hours using small hickory logs started off with some KBB. Here they are after about 2 hours:
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    Got them to 160F, took them out of the smoker and braised in the oven for 3 more hours at 250F. Braise was 2 cups Pinot Noir, 1 cup beef broth, some thyme and parsley from the garden, mushrooms and shallots:
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    Served with mashed potatoes and "sparrow-guts":
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    Not too bad!
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    Family loved it!

    BTW, I also strained and de-fatted the braise then reduced it by about 2/3 to make a nice gravy.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Nice move on the gravy. Looks great.

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

    • IronNole
      IronNole commented
      Editing a comment
      I felt really good about the short ribs I braised earlier this week. Now, not so much.
  • Bogy
    Club Member
    • Mar 2016
    • 312
    • North Central Iowa
    • Weber Genesis E-310
      Original Grilla
      Smokey Joe® Charcoal Grill 14"
      Thermoworks Smoke Thermometer with gateway
      2 iGrillminis - from before they were Weber.

    This was Sunday's dinner. Busy with family, didn't have a chance to send this til now. I bought a couple of chickens over a month ago, to do on the Grilla. My wife insisted the two of us couldn't eat a whole chicken all by ourselves. So finally, enough of the family was home to smoke them. 375-400 for about an hour. Nice and juicy, skin didn't come out like I wanted, although other members of the family said theirs was crispier than what I evidently had. It was good enough that when I was cutting up the chickens I stuck a piece in my wife's mouth, and she, "Oh, you can make that again!" I asked if that meant I could make a chicken just for the two of us, because I happen to like cold, leftover chicken, and she was OK with it. Better than the boneless, skinless, broth injected breasts we usually have. So, I'll get to work on making my chicken better.

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    Last edited by Bogy; September 4th, 2018, 02:53 PM.

    Comment

  • Stevo
    Club Member
    • Jul 2016
    • 482
    • Georgetown, TX
    • Cookers:
      • RecTec RT-590 Stampede Pellet Grill
      • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
      • Camp Chef PG24 DLX Pellet Grill
      • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
      • Weber Genesis E310 Propane Grill with GrillGrates
      Accessories:
      • A-MAZE-N Smoke Tubes
      • Thermoworks Thermapen Mk4
      • Thermoworks Smoke Cooking Alarm
      • Thermoworks Big & Loud Timer
      • IR surface temp probe

    Short ribs, dry brined 12 hours, then rubbed, ready to smoke:

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    Smoked for ~3 hours at 225, then wrapped with a little broth and worchesteshire. Then braised for another hour at around 275-300 and they're probe tender:

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    Cube up the meat, toss in the drippings from the foil and some bbq sauce and back onto the smoker:

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    And you get beef candy!

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    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      Gotta try some short ribs - look good!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Man I'm hungry now!!! Nice!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice!
  • Mosca
    Charter Member
    • Oct 2014
    • 2755
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    “Hey Mosca, have you thought about any way to improve on those bacon-wrapped cheese dogs with mustard and onions and cowboy candy?”

    ”Why, yes. Yes I have. Put chili on them.”


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    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeehaw!!! I'm on my way!!

    • Troutman
      Troutman commented
      Editing a comment
      Oh yea you are in my wheelhouse now !!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Dang, Son!
      Save me a spot, I'll bring th drinkies!
      Last edited by Mr. Bones; September 9th, 2018, 01:34 PM.
  • Keiferr
    Club Member
    • Jun 2018
    • 957
    • Southeast Michigan

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ID:	561501 Just some CAB boneless ribeye hot n fast with fresh corn on the cob and steakhouse baked taters.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      That should go down real easy!

    • Fire Art
      Fire Art commented
      Editing a comment
      O my 👍
  • Uncajohn
    Charter Member
    • Aug 2014
    • 1

    Labor Day is the official closing of summer, so I had to do something special. Every year we all gather at our neighbors’ who has the pool. Then we come to my house for dinner. This year, it was Prime Rib Roast.

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    Needless to say, it was a great success.

    Comment


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

    • Troutman
      Troutman commented
      Editing a comment
      Welcome to the Pit !! Man you just fired off an awesome salvo !!!

    • Fire Art
      Fire Art commented
      Editing a comment
      I would like your house
  • marvinpotter
    Club Member
    • Aug 2018
    • 46
    • Grills:
      4 Meadow Creek BBQ42's
      1 Char-Griller offset
      1 Weber Kettle
      ThermoWorks Smoke

      The good stuff:
      Guinness
      mostly stouts and porters and a few New England style IPA's
      Knob Creek Bourbon, Dewar's & Buchanan Scotch

      Montecristo Cigars

    This labor day weekend grilled pork chops and served with chimichurri in place of veggies lol first time doing chimichurri and we loved it! Oh yea, and we did some chicken! Hope ya'll enjoyed your holiday!
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Vast amounts of carmalized onion and SRF Skirt Steak.. the chimmichurri was a marinade and a garnish.

    • Troutman
      Troutman commented
      Editing a comment
      Love the chimi as well, and there you go with that chicken again, man oh man !!!

    • gijsveltman
      gijsveltman commented
      Editing a comment
      It must be some primal instinct, but this post made me very hungry in 5 seconds.
  • Milo H
    Club Member
    • Jul 2017
    • 2
    • Kalamazoo, Michigan

    Made this a week ago. Used the Ultimate Smoked Turkey Recipe. juiciest turkey ever! Click image for larger version

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    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      That looks spectacular!!

    • Troutman
      Troutman commented
      Editing a comment
      Ditto !!!
  • Elton's BBQ
    Club Member
    • Apr 2016
    • 1594
    • Saltnes Norway
    • Genesis 320 Limited
      Weber One Touch 57cm
      Weber Smokey Mountain 47cm

    Was out sailing the other day.. in the Oslofjord


    Cooked a few sausages for the crew..


    Crispy onion, Ketchup and mustard (of course ) and served in a potatowrap (lompe)

    Comment


    • gijsveltman
      gijsveltman commented
      Editing a comment
      What a place to cook!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Haha indeed @gijsveitman

    • HawkerXP
      HawkerXP commented
      Editing a comment
      I don't see a Heineken?
  • JeffJ
    Charter Member
    • Feb 2015
    • 2309
    • Michigan
    • Jeff

    This past Saturday was busy. Ribs, rib tips, baked beans and hot sauce. I had the Performer, 26 + SnS and the PBC all going at the same time. First description: Hot sauce. I laid down a single layer of lit coals in the Performer and roasted peppers, onions, carrots and garlic. I had to do it in 2 stages as everything wouldn't fit in one. Everything was pureed and mixed in with vinegar, some lime juice and other goodies. I will strain and bottle it in a couple of days.

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    The baked beans are pretty straightforward. Cooked in the PBC:

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    It was raining when it came time to sauce the ribs, so I wasn't able to snap a pre-sauce pic. It rained for about 45 minutes and my wife, son and I took turns holding an umbrella over the vent of the 26. The rib tips were cooked in the PBC after I finished the beans but I didn't get any pics.

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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice colors on the ribs!

    • Henrik
      Henrik commented
      Editing a comment
      Awesome rib color!

    • Troutman
      Troutman commented
      Editing a comment
      Fire it up !!!
  • tdimond
    Club Member
    • Jun 2018
    • 69
    • San Diego, California
    • Cookers
      Weber Genesis II (4-burner) with GrillGrates
      Pit Barrel Cooker
      Weber 22" Original Kettle Premium with SnS and Drip N' Griddle

      Thermometers
      Maverick XR-50
      Thermapen MK4
      Random, but accurate, pit and leave-in meat thermometers

      Other toys
      PartyQ for Weber Kettle
      BBQ Vortex

    I'll cross-post from the PBC channel.

    Some ribs from a couple of weeks ago:
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    And the Labor Day brisket:
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    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Man that's a plethora of meat !!!
  • gijsveltman
    Club Member
    • Dec 2016
    • 198
    • San Salvador, El Salvador

    Another burger cook, biggest one yet, for 17 people. As people were about to arrive the biggest storm of the year decided to roll through, so we had to cook in my garage! Fun times, cold beer and tasty burgers were had by all. A friend of mine (has become our unofficial photographer), managed to take some fantastic pics.

    I got a new plancha, which are mainly used for "pupusas" down here, which is a local dish of cheese-filled corn tortillas. However, we used them to make some burgers! We set up a whole staging area:

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    Simple burgers as always: ground beef (ground at home), home-cured and smoked bacon, cheddar. I simply love this pic:

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    With some help from my friends we were able to serve everyone quickly and efficently.

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    The result:

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    One of them decided to build himself a triple-decker:

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    This is one of the most fun cooks I've had to date. With practice, everything just flows more smoothly and you enjoy the process more each time. Before I used to tense up when serving larger groups, but I feel I've gotten into my rythm, and I'm really having a blast each time I do it.

    Cheers!
    Attached Files

    Comment

  • customtrim
    Former Member
    • Dec 2016
    • 1124
    • stow ohio

    Tomato parmesan chips Click image for larger version

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    Comment


    • customtrim
      customtrim commented
      Editing a comment
      HawkerXP Slice your tomatoes about a1/3 of a inch thick place between two paper towels on a plate and press lightly to remove some moisture, brush with olive oil add some seasoning (your choice no rule I did italian,salt,pepper) oil or spray a cooling rack and cook at 270 for up to 3 hours. Depending on your thickness may cook in less time.

    • customtrim
      customtrim commented
      Editing a comment
      Use the pan under the cooling rack or they could cook to fast and burn on you. Just before they are done top with parmesan cheese or what ever you prefer. If you pull them before being crisp they are still good soft

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Thanks customtrim!

Announcement

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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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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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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.

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Support ARC

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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SPOTLIGHT

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

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

https://tinyurl.com/amazingribs

 


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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 $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.

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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'.

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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.

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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.

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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