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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 

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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

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

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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

The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater

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

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Show Us What You're Cooking! - Volume 10, Summer 2018

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  • Top | #91
    Grilled buffalo wings for the wife and I... simple, but great with beer, celery and bleu cheese dressing!

    Click image for larger version Name: IMG_8247.JPG Views: 1 Size: 3.04 MB ID: 524112
    • 10 likes

    Comment

    • Fire Art
      #91.7
      Fire Art commented
      June 30th, 2018, 11:16 AM
      Editing a comment
      Chicken thighs 2 1/2” chuck steaks grilled veggies and sous vide eggs and Bacon and WiBs
    • jfmorris
      #91.8
      jfmorris commented
      June 30th, 2018, 02:31 PM
      Editing a comment
      Well Attjack what's stopping you? Every grocery store sells wings, and its a lot easier than brisket. I just brush on a home made buffalo sauce, but even just a spicy dry rub is good too.
    • Attjack
      #91.9
      Attjack commented
      June 30th, 2018, 02:49 PM
      Editing a comment
      jfmorris I've made a couple of those Poortex contraptions. Been meaning to use one for wings. I've made some good oven baked wings. About time to take it outside.
  • Top | #92
    I made my first trip tip tonight. It was a good cut of meat, I followed the directions from this site, cooked rare/mr, reverse seared at 700 degrees, and sliced thin against the grain and it was still tough to chew. I did enjoy the flavor but I’m not sure how to do it any better to make it tender or at least less tough.
    Attached Files
    • 9 likes

    Comment

    • Sfdrew28
      #92.7
      Sfdrew28 commented
      July 1st, 2018, 01:55 PM
      Editing a comment
      Troutman. It was First Light Wagyu from NZ. Not the highest grade but should be at least a step above prime. All their other meat I’ve purchased has been excellent. I agree, it looked perfect and I was so disappointed by the toughness.
    • jgreen
      #92.8
      jgreen commented
      July 2nd, 2018, 07:08 AM
      Editing a comment
      How long in advance did you dry brine? I find a bit longer in advance helps the tenderness.
    • Sfdrew28
      #92.9
      Sfdrew28 commented
      July 2nd, 2018, 09:15 AM
      Editing a comment
      jgreen It was right about 24 hours
  • Top | #93
    Click image for larger version Name: 20180629_194453.jpg Views: 1 Size: 1.51 MB ID: 524162

    Burgers again. Crispy onions sauteed in bacon grease. Bacon. Mushrooms in butta. Organic beef. Hickory chips for extra flavor with everything on cheap buns. Girlfriend opts for no bun and extra bacon.
    • 9 likes

    Comment

    • HouseHomey
      #93.4
      HouseHomey commented
      June 30th, 2018, 10:17 PM
      Editing a comment
      SHES A KEEP''er! The rest is ancillary.
    • Troutman
      #93.5
      Troutman commented
      July 1st, 2018, 07:43 AM
      Editing a comment
      What do you mean burgers again? I say burgers forever!
    • jgreen
      #93.6
      jgreen commented
      July 2nd, 2018, 07:09 AM
      Editing a comment
      Smart girlfriend.
  • Top | #94
    Home alone tonight.


    • 5 likes

    Comment

    • Fire Art
      #94.1
      Fire Art commented
      June 30th, 2018, 07:41 AM
      Editing a comment
      Nice like that song and poppers
    • HouseHomey
      #94.2
      HouseHomey commented
      June 30th, 2018, 10:20 PM
      Editing a comment
      Effing OG.... MY FRIEND. nice!
  • Top | #95
    Click image for larger version Name: 05FA7D6B-AD6B-41E7-A05F-232BEC862B9E.jpeg Views: 1 Size: 3.53 MB ID: 524196Click image for larger version Name: 6D23171C-3B1F-44B3-A4C9-F0553B9C5769.jpeg Views: 1 Size: 4.32 MB ID: 524195 Used my Weber 22 for the first time in quite a while. Had some fun and made a beautiful Imperial Wagyu tomahawk. Oh so good! Reverse seared with some mesquite smoke goodness.

    • 10 likes

    Comment

    • Mudkat
      #95.2
      Mudkat commented
      June 30th, 2018, 11:04 AM
      Editing a comment
      That must of been good!
    • HouseHomey
      #95.3
      HouseHomey commented
      June 30th, 2018, 10:20 PM
      Editing a comment
      Dood!!!!!......
    • Troutman
      #95.4
      Troutman commented
      July 1st, 2018, 07:45 AM
      Editing a comment
      Imperial Wagyu Tomahawk and weenies? Interesting combination.
  • Top | #96
    Last night's smoked fatty. Hot Italian sausage rubbed with MMD and stuffed with left over cream cheese and cheddar from some jalapeno poppers. Weber 22 with SnS.

    Click image for larger version Name: 20180629_212833.jpg Views: 1 Size: 2.30 MB ID: 524375
    • 10 likes

    Comment

    • Troutman
      #96.1
      Troutman commented
      June 30th, 2018, 01:47 PM
      Editing a comment
      Gorgeous!!!
    • JakeT
      #96.2
      JakeT commented
      June 30th, 2018, 06:53 PM
      Editing a comment
      Great pic too!
    • HouseHomey
      #96.3
      HouseHomey commented
      June 30th, 2018, 10:21 PM
      Editing a comment
      I seriously need to up my game!
      Last edited by HouseHomey; June 30th, 2018, 10:22 PM. Reason: Cleaning up my act and keeping Huskee sane.
  • Top | #97
    Fittin' On Cookin' Dis, tomorrow night perhaps. Just salted it down.

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    • 8 likes

    Comment

    • JakeT
      #97.6
      JakeT commented
      June 30th, 2018, 06:57 PM
      Editing a comment
      wowza!!
    • HouseHomey
      #97.7
      HouseHomey commented
      June 30th, 2018, 10:24 PM
      Editing a comment
      Homey has your back! What, no 4 inchers?
    • Mr. Bones
      #97.8
      Mr. Bones commented
      July 1st, 2018, 11:36 AM
      Editing a comment
      Sweet Deal, Brother!
      Now that ya got th appetizer covered, what's gonna be fer Supper lol
  • Top | #98
    New “show us what you are cooking”, new Picanha.
    Attached Files
    Last edited by Oozzy; July 1st, 2018, 08:02 AM.
    • 10 likes

    Comment

    • Top | #99
      Click image for larger version Name: F031C89B-5B5A-4026-92DF-AA36BBB4E59E.jpeg Views: 1 Size: 1.92 MB ID: 524595Click image for larger version Name: D7332349-7E5A-45C3-A3A3-9A2F2ADA4141.jpeg Views: 1 Size: 3.37 MB ID: 524531 The rack with the shiners was MMD, no glaze. The darker one is PKB Custom with a glaze of Williams Sonoma Caremelized Black Garlic BBQ sauce (10g Carb/2 T... compare to SBR at 26 or Blues Hog at roughly infinity).

      Had nice smoke flavor. Not strong, but balanced. Half moon bite and nice cross section.

      Click image for larger version Name: 817FECAA-1F3F-4A3F-A096-6B9DF03B7453.jpeg Views: 1 Size: 2.05 MB ID: 524596
      Last edited by Potkettleblack; June 30th, 2018, 06:28 PM.
      • 7 likes

      Comment

      • Potkettleblack
        #99.2
        Potkettleblack commented
        July 1st, 2018, 06:56 AM
        Editing a comment
        I’m with you, Homey. No wrap, just take em to the bend and have just that pull. The OG just does em fast. On at 2, done before five.
      • Troutman
        #99.3
        Troutman commented
        July 1st, 2018, 07:48 AM
        Editing a comment
        First photo says it all. You got that Grilla dialed in dude !!!! (Or are those from the gasser?)
      • Potkettleblack
        #99.4
        Potkettleblack commented
        July 1st, 2018, 08:56 AM
        Editing a comment
        Yeah, this is the OG Grilla. It's an amazing cooker.
    • Top | #100
      Nigerian suya has been much discussed at the KK forum lately, as we have an authentic Nigerian member who has coached us on. If you’ve never done Suya, you MUST try this.

      Here’s my version modified slightly from that published in Milk Street Magazine with changes suggested by my Nigerian friend to make it more authentic.

      Here’s the Suya Pepper:
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      Made into a paste and rubbed into dry brined strips of skirt steak:
      Click image for larger version Name: 7B9848C8-E388-4B8E-9DEF-E6869F81B9B2.jpeg Views: 1 Size: 3.98 MB ID: 524547
      Onto the direct side of the KK Big Bad:
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      More rub sprinkled on whilst it rests:
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      Plated and served with tomato (chiffonaded basil optional) and red onion for authenticity:
      Click image for larger version Name: 9404D803-D030-42BA-A288-42E6499AD82A.jpeg Views: 1 Size: 2.96 MB ID: 524550


      • 7 likes

      Comment

      • Pequod
        #100.8
        Pequod commented
        July 1st, 2018, 10:26 AM
        Editing a comment
        HouseHomey - with 1/3 cup of rub reserved for final dusting, the rest is made into a paste with 3 tbsp of oil. This dish has a bit of heat which can be dialed up (more authentic) or down (more American) as you please.
      • Mr. Bones
        #100.9
        Mr. Bones commented
        July 1st, 2018, 11:39 AM
        Editing a comment
        Beautiful Cook, brother!
      • Pequod
        #100.10
        Pequod commented
        July 1st, 2018, 12:39 PM
        Editing a comment
        Thank you, Bones!
    • Top | #101
      Prime brisket turned out good. I tried the basic beef rub recipe found on the site, but my wife and I both agreed that we like my stand by better. That would be Tony Chacere's. It has enough salt, that I simply use it for dry brining and it doubles as the rub. No complaints at all about the finished product using the basic beef rub. Click image for larger version Name: Brisket Whole 2018-0630.jpg Views: 1 Size: 3.90 MB ID: 524599Click image for larger version Name: Brisket Sliced 2018-0630.jpg Views: 1 Size: 3.90 MB ID: 524600
      • 5 likes

      Comment

      • Troutman
        #101.1
        Troutman commented
        July 1st, 2018, 07:54 AM
        Editing a comment
        I still use a lot of Tony C’s on just about everything but never tried brisket. Nice looking cook, I just put a 14# packer on at 6am.
      • Mr. Bones
        #101.2
        Mr. Bones commented
        July 1st, 2018, 11:40 AM
        Editing a comment
        I find my self very hungry, after viewin this!
    • Top | #102
      SWMBO says she wants ham, so...
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      • 5 likes

      Comment

      • Skip
        #102.2
        Skip commented
        July 1st, 2018, 06:06 AM
        Editing a comment
        Looks wonderful JCGrill!
      • Troutman
        #102.3
        Troutman commented
        July 1st, 2018, 07:55 AM
        Editing a comment
        Did you cure it?
      • JCGrill
        #102.4
        JCGrill commented
        July 1st, 2018, 10:15 AM
        Editing a comment
        Troutman no, I will do that sometime. This was just a precooked bone-in ham that I warmed on the smoker. Made a nice glaze to go with and basted every 15 minutes.
    • Top | #103
      Click image for larger version Name: IMG_3012.JPG Views: 1 Size: 937.0 KB ID: 524688

      Back to basics today. HH wwanted a burger. Credit to Steve B for helping a brother out when I was stuck. The pork was his idea.

      Ground chuck with two ice cubes of "beef Love."

      The burger:
      10oz fresh chuck and tallow grind
      thick cut apple wood bacon
      mayo
      pulled pork with blues hog
      sharp cheddar
      pretzle bun
      Thick grilled red onion
      and home made fries in lard.
      Just saying.......::::

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      Last edited by HouseHomey; July 1st, 2018, 09:42 AM.
      • 10 likes

      Comment

      • jgreen
        #103.6
        jgreen commented
        July 2nd, 2018, 07:15 AM
        Editing a comment
        You definitely kicked the burger game up another notch. Beautiful.
      • W.A.
        #103.7
        W.A. commented
        August 1st, 2018, 10:28 AM
        Editing a comment
        Best looking burger I have ever laid eyes upon
      • tdimond
        #103.8
        tdimond commented
        August 3rd, 2018, 04:33 PM
        Editing a comment
        I think my arteries are hardening just looking at that!

        Nice job!
    • Top | #104
      Made some beef ribs for dinner.
      Click image for larger version Name: 20180630_114554.jpg Views: 1 Size: 5.51 MB ID: 524694 about 2 hours in...

      Click image for larger version Name: 20180630_161913.jpg Views: 1 Size: 5.48 MB ID: 524695
      finished.
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      • 5 likes

      Comment

      • Top | #105
        Virgin pork butt! 12:17 AM and lunch is at 11 AM. Click image for larger version Name: virgin pork butt.jpg Views: 1 Size: 2.23 MB ID: 524701
        • 4 likes

        Comment

        • JCGrill
          #105.1
          JCGrill commented
          July 1st, 2018, 06:47 AM
          Editing a comment
          Good luck!
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