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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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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 | #106
    Getting it dialed in! Sleeping in the basement to monitor alarms. It's a good start!
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    Last edited by SMO; June 30th, 2018, 11:34 PM.

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    • Top | #107
      Here is my virgin pork butt at 7AM and in the stall at 178F. Had to babysit the temps a little overnight but looking good at the moment! Click image for larger version  Name:	7AM.jpg Views:	1 Size:	3.62 MB ID:	524754

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        I like virgin butts

      • Mudkat
        Mudkat commented
        Editing a comment
        Looking good!

    • Top | #108
      I was at a concert last night (Jimmy Buffet and Eagles) so I really did not want to get up and start cooking at 4 am. So I decided to cook sous vide. I started yesterday morning 158 F X 24 hrs. Then I shocked early this morning, fired up the Egg and let it roll in the pouring rain. I was really surprised with the bark that developed on the meat. I mean reeeeeally surprised. These were pulled at 160 F and we are on the way to the party. This was my first trip cooking pork shoulders SV, and I think this is gonna be a good one! Hope everyone is having a good Sunday!
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      • Spinaker
        Spinaker commented
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        Thanks guys! Elton's BBQ Mudkat

      • Spinaker
        Spinaker commented
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        Dan, The smoke on the BGE took about 4 hours. And an was it fun. The BGE chugged right along during an absolute downpour! Best to Eunice! Danjohnston949

      • Spinaker
        Spinaker commented
        Editing a comment
        Yes, you would have, Homey, they were excellent! HouseHomey

    • Top | #109
      Peruvian chicken.

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    • Top | #110
      Had some bacon-wrapped pork tenderloin today.. One was glazed with KosmosQ Apple/cherry habanero glaze.. And believe me it turned out good..
      Pic's








      Sorry for some unsharp images.. my phone is about to die..

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    • Top | #111
      Smoked Pork Tenderloin Chile Verde! Yum!

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      • Mudkat
        Mudkat commented
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        Looking great!

      • HouseHomey
        HouseHomey commented
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        Yum!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Dayum, that sounds/looks Tasty, brother!

    • Top | #112
      Cut a pork belly into thirds, each slab 3lbs 10oz, and started wet curing on Wednesday morning. Two used Meathead’s basic recipe, one of which I’m freezing for my parents, and the third I added some garlic salt, dried garlic, chili powder and paprika. Used 12 starter briquettes with the end of a bag of lump, and some hickory chunks in the SNS. Ambient temps were incredibly stable, only one adjustment at ~190 as it approached my low & slow range! Different thickness led to different cook times for each piece (hooray Thermapen!), all 3 now off, can’t wait to cut a few slices for the cast iron skillet! 🥓🥓🥓
      Attached Files

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      • EdF
        EdF commented
        Editing a comment
        Well, it was kind of a smartass remark FishTalesNC - given kosher laws and all!

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

      • Danjohnston949
        Danjohnston949 commented
        Editing a comment
        FishTalesNC Looks's Great❗️ For Your Info NC ND Where I Came Had A Lot Of Muslim Practicing People (Lebanese) Refuges From The Ottoman Revolution❗️ The First Mosqe In The USA Was In Ray ND, 100 M's West Of Where I Was Raised❓ Similar Dietary Practices As Jewish People‼️ My Dad Used To Think It Was A Great Day, If He Sold Mrs, Hassen Or Mrs. Harris Some Bacon Or Pork‼️‼️‼️ Dan

    • Top | #113
      Got lucky and found the best beef back ribs I have seen in my local grocer. Hot sauce and BBBR. Threw on some dogs for lunch.
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      • JCGrill
        JCGrill commented
        Editing a comment
        Same thing I made today.

    • Top | #114


      Nothing really needs to be said here

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      • OSB
        OSB commented
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        Do you grill or smoke the scallops? They look delicious.

      • Troutman
        Troutman commented
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        Wow big spinalis, I would have dry aged. Bet it turns out awesome!!!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        I would not have the patience to dry age that.

    • Top | #115

      Detroit style Deep Dish has been on my to do list for awhile. Using Kenji’s recipe. Here it is assembled:
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      The KK 23 is heat soaked right at 550:
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      Pizza is on. Here I am admiring the view and noting the need to clean my top vent:
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      Done!
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      Nailed the blackened edge!
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      Great stuff! Very different from Chicago style, but an admirable pizza nonetheless. I’l be doing this again.

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      • Mudkat
        Mudkat commented
        Editing a comment
        Every bite is a good bite there!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        This was grand!

      • Pequod
        Pequod commented
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        Looking forward to leftovers for lunch!

    • Top | #116
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      • Mudkat
        Mudkat commented
        Editing a comment
        I was waiting for the after pics! Great cook and plate!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Ahh.. Perfect!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Looks like ya nailed it, Brother!
        Food that good, a paper plate's okay, even plasticware...

    • Top | #117
      My first pork butt was down right tasty. The family Click image for larger version

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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Looking Mighty tasty!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Great result!

      • SMO
        SMO commented
        Editing a comment
        Only have a small bowl of leftovers. I gotta make another I guess! 😊

    • Top | #118
      Wanted some Surf n Turf this weekend...Shrimp Skewers, Bone In NY Strip, and some Green Beans...also made a Garlic Compound Butter to go on the steak...

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      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Looks really nice!

    • Top | #119
      Two cooks today. Chicken fingers for lunches, beef back ribs with CCC rub for tonight's dinner.
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      • HouseHomey
        HouseHomey commented
        Editing a comment
        That's a lot of meat. Killing it.

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Really good looking!

    • Top | #120
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      Hot smoked salmon per AR. The kids destroyed it. Thanks! This will be on rotation. It’s a 4 lbs Costco filet. I drizzled it with honey instead of brown sugar. It was skinless so I didn’t use the paper. I do have an aluminum drip pan I keep in my SV24. I got tired of the mess on the bottom after smoking.

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Good to see that others here smoke salmon! Great result!!
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