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

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  • JCGrill
    Club Member
    • Mar 2017
    • 1314
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    Homemade pizza tonight, on the GMG.
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    • theroc
      Founding Member
      • Jul 2014
      • 499
      • Altadena, CA
        • Camp Chef 24" Smoke Vault
        • Buckaroo Chunk Wood Grill
        • Weber Summit Gold D Gas Grill
        • Fireboard
        • Thermapen MkIV

      Looks like Spacecase and we had the same idea. Grilled swordfish tonight. Served with a swiss chard risotto.

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      • treesmacker
        Club Member
        • May 2018
        • 603
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle

        Thanks to this forum, I tried something I wouldn't have imagined would work. I stated earlier that I wouldn't bother with brisket because it is so finicky, and needed to be served within hours of finish; just my wife and I couldn't eat a whole brisket that fast. So, someone here suggested chuck as another cut that is a bit easier than brisket. My wife is out of town, went to California to see daughter and grandchildren. BTW, she was stopped dead on Interstate 5 in the middle of the Delta fire and called me terrified with flames approaching. She managed to turn the truck around and go north on the southbound shoulder until finding opening in media too get back to northbound lanes. She was even talking on phone about abandoning the truck and running for her life. I was so relieved when she escaped - didn't want to lose the truck .
        So, back to the chuck. I did it today. Salted and peppered generously and let sit in fridge for 4 hours. I worked from the amazing amazingribs.com recipe: https://amazingribs.com/tested-recip...k-roast-recipe
        I used about a 3lb chuck, and it took about 5 1/2 hours. I tried to cook at 225 degrees, but I was really getting impatient and worrying about drying out, so bumped up toward end and then waited and waited, and finally gave up at 178 degrees, not able to wait for 180 degrees. interesting, the meat really appeared dry up to about 165 degrees, then started to send juice to the surface. I used Pacific Pride "Bourbon Blend" pellets for this cook.
        Finally, I'm really pleased with the outcome. The meat is so flavorful, just placed on bread roll without any other seasoning. Thanks to amazingribs.com and all of the members here who helped with this cook.
        Attached Files

        Comment


        • Mudkat
          Mudkat commented
          Editing a comment
          Holy smokes what a story! That must of been nerve racking for both of you. Glad she's okay!

          Chuckies are great and I bet your hooked on 'em now!

        • Troutman
          Troutman commented
          Editing a comment
          I love the color, really nice !!

        • treesmacker
          treesmacker commented
          Editing a comment
          Thanks all, and I am really happy that my wife made it down to see my daughter and the grandchildren. Interstate 5 is still closed 4 days later by this nasty Delta fire. My wife plans to take two days to come home, starting today, and go around the fire on 2-3 hour detour. I vacuum packed leftover smoked chuck for sandwiches to enjoy with her.
      • RonB
        Club Member
        • Apr 2016
        • 10805
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        I'm glad your loved one and your wife made it out safely. We prefer chuckies to brisket because it's an easier cook, and a better size for two people. Leftovers are great in many different dishes too.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6358
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          Flatiron Steak

          So to continue in the series Cheap Meats Make Good Eats, I picked up a cut at my butcher which I haven't actually had before, a flatiron steak or a top blade cut. It's located in the Chuck just adjacent to the shoulder clod. It's a muscle that surprisingly doesn't get used as much as the adjacent ones comprising the working shoulder muscles. It's located immediately next to the teres major or the animal's rotator cuff. The teres is an amazing cut of beef, amoung the most tender and hard to find cuts on the animal.

          My particular cut was Certified Angus Beef, being at least as good, if not better than prime. Marbling was outstanding. A lot of recipes called for marinading, I decided not to, I wanted to taste the beef. Here it is pre-seasoned along with some bacon wrapped, spinach and Parmesan stuffed chicken breasts and of course my Hill Country sausage....

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          ....so let's fire up the cooker and get to cooking !!!!

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          Treated it pretty much like a large steak (i.e. Tri-tip or Picanha), let it smoke for a while then did a reverse sear to medium rare, about 125* internal. Rested on the cutting board for about 15 minutes tented, final reading right at 130*. This cut does not do well over shot, any more and it turns tough and dry. Also roasted some heirloom tomatoes for sides.....

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          Cut turned out spectacular, easily in the Tri-tip and Picanha league if not better. I just ordered some from Crowd Cow to see if I like there's but if it's not any better, I may just stick with CAB. Regardless, for $8/lb, this steak goes into my rotation immediately !!!

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          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Gorgeous! I really like the flat iron myself, very underrated. Discovered it during a butchering class I took. You did good! Rub/marinade not needed.

          • Mudkat
            Mudkat commented
            Editing a comment
            Beautiful!

          • gijsveltman
            gijsveltman commented
            Editing a comment
            That flat iron looks fantastic my friend! I must try it, though I've never seen it sold down here. As you said, great marbling, and fantastic execution on that cooking!
        • theroc
          Founding Member
          • Jul 2014
          • 499
          • Altadena, CA
            • Camp Chef 24" Smoke Vault
            • Buckaroo Chunk Wood Grill
            • Weber Summit Gold D Gas Grill
            • Fireboard
            • Thermapen MkIV

          Fabulous!

          Comment

          • treesmacker
            Club Member
            • May 2018
            • 603
            • Grants Pass OR
              • Rec Tec Trailblazer RT-340
              • O-Grill 600 Portable Grill with O-Dock
              • Cuisinart 360 Griddle

            The Delta fire North of Redding CA. Red is burning. Note the Hirz fire adjacent, and the gray outline of the Carr fire that devastated Redding. Really bad summer for folks down there.
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          • Zman23
            Founding Member
            • Jul 2014
            • 276
            • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

            Cuban sandwich using leftover pulled pork

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            • Idleratchet
              Club Member
              • Jul 2018
              • 96
              • Allen Park MI
              • 22" WSM
                22" Weber kettle premium
                Slow n Sear
                Thermopro TP20

              Tonight’s dinner was my first pork butt. Second cook on my WSM. Click image for larger version

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              • Danjohnston949
                Danjohnston949 commented
                Editing a comment
                @Idlerarchet, Why Hell Young Feller That P-Butt Looks Fit To Eat‼️
                I Didn't Want To Muddy The Water When You First Posted Looking For Advice❗️ So I Didn't, Now I'll Tell Ypu The Last 7 Pork Butts I Have Sous Vee Qued❗️ In Hot Bath For 22 Hrs, Cooled To Refridgerator Temp Over Night, Then Rubbed And Smoked For 4-5 Hrs To Get To Pulling Temp (203* F)❗️ No Time Saved, But A Predictable Finish‼️

              • gijsveltman
                gijsveltman commented
                Editing a comment
                Butts are fun cooking aren't they?
            • cmschroeder456
              Club Member
              • Apr 2018
              • 37
              • Ivoryton, CT
              • Char-Griller Duo 5050 with Firebox - Modified
                Ivation Wireless Thermometer

              Wow has it been busy around the grill and kitchen this past week. Smoked some bacon up after its brine, which led into some nice sliced packages thanks to the new vacuum sealer.(Best gift ever)

              Did some steaks up later on in the week, with the choice NY Strip being one of the best I've seen with its marbling.

              Finally took the cayenne peppers from the garden and added some habanero and jalapenos and made a home made hot sauce for the first time. Also added some garlic and honey to help cut the vinegar base a bit, and came out awesome!

              Out of the bacon I made, I pulled out the meat grinder and ground some up to make a 50-50 ground beef bacon mix. Girlfriend ran with it and made some into a chili, which is pictured getting some smoke on to add to the flavor. Anyone wanna help cleanup?? LOL


              Attached Files

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Good lookin spread, especially the beans !!!
            • goosebr160
              Club Member
              • Mar 2017
              • 191
              • Massachusetts

              That was close! Almost went all weekend without cooking outside! Got some shaved steak yesterday at Trader Joe's. They didn't have any rolls, so I purchased a delicious looking loaf of French Brioche. Cooked it all up with the SnS and DnG.
              Attached Files

              Comment


              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                That sandwich looks might delicious!
            • Fire Art
              Club Member
              • Jan 2018
              • 988
              • Jackson hole Wyoming

              First Egg cook. Chuck burnt ends why better then it look🤓
              Attached Files

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Hmmmm, I'll take yer word, brother, but they look purty dang dang good!

              • Fire Art
                Fire Art commented
                Editing a comment
                Mr. Bones it may very well have been I best cook ever which is saying a lot
            • Polarbear777
              Club Member
              • Sep 2016
              • 1308

              Smoked then fried wings with PBBE.


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              • Fire Art
                Fire Art commented
                Editing a comment
                Them look Delicious

              • Troutman
                Troutman commented
                Editing a comment
                Those burnt ends don't look like they could fly, but sure look good enough to eat !!

              • gijsveltman
                gijsveltman commented
                Editing a comment
                everything looks fantastic, great job!
            • 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

              Tried short ribs at a higher heat. I cut them into individual ribs and smoked them at 275f. Just dry brined overnight, and then applied roughly cracked pepper just before they hit the Primo XL.

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              Last edited by Attjack; September 14th, 2018, 01:11 PM.

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                I love beef ribs..period.
            • JCGrill
              Club Member
              • Mar 2017
              • 1314
              • Minneapolis / St Paul burbs
              • Charcoal - 22" Weber Kettle
                Gas - Saber
                Smoker - Green Mountain Daniel Boone
                Portable - Charbroil Tabletop Propane Grill

              Chuck roast. It really should have cooked longer, 6.5 hours was not enough, so it was chewy. Nevertheless it tasted good. Served with a grilled corn and orzo salad. I highly recommend the salad.
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              • Troutman
                Troutman commented
                Editing a comment
                Well it looks good, maybe QVQ next time ??? Makes it soft as a baby's behind

              • treesmacker
                treesmacker commented
                Editing a comment
                What's QVQ?

              • JCGrill
                JCGrill commented
                Editing a comment
                treesmacker he means some combination of smoking and sous vide. Sous vide is great for chuck if you are willing to take the time.

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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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            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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            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

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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.

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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

            Placeholder

            Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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            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

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            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