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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.

Support ARC

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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


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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


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


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


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


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


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


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


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


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


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


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


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.

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Show Us What You're Cooking! - Volume 11.2 - Fall 2018

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  • Top | #1

    Show Us What You're Cooking! - Volume 11.2 - Fall 2018

    Due to some minor bugs in the Volume 11 of SUWYC, this "Volume 11.2" is being created to hopefully clear those bugs and have a smoother working thread.

    For posts made between September 22, 2018 and October 3, 2018, please click here to access the old (slightly buggy) Volume 11.

  • Top | #2
    A late start means breakfast today. Yum! Mortadella and soft rye.
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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      I'm lining up to order!

    • theroc
      theroc commented
      Editing a comment
      Love mortadella!

    • texastweeter
      texastweeter commented
      Editing a comment
      fancy looking balognia...ill have mine fried please! I see the sammich skills are strong with this one...

  • Top | #3
    First bacon attempt was a success! Not the prettiest due to buying pork belly with skin still attached. I hacked up the meat trying to remove it. Next time I need to find a thicker cut with skin removed. Flavor was on point though!
    I followed the maple bacon recipe and smoked with apple wood on the kettle with S&S. First time using the S&S for smoking and it was super easy. I was half way through slicing and bagging when I realized I forgot to take pictures.
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    • treesmacker
      treesmacker commented
      Editing a comment
      I don't think shape matters much with bacon. Looks delicious!

    • EdF
      EdF commented
      Editing a comment
      I find it really easy to slice off the skin after you smoke and it's cooled down enough so you can handle it. Filet or boning knife. The fat is still very soft, so the contact with the skin is well-defined.

    • goosebr160
      goosebr160 commented
      Editing a comment
      Thanks EdF, that's a great idea! I'll try that next time!

  • Top | #4
    Maiden voyage of my birthday gift from my wife and kids! Fines so fine! (A little wagyu was a nice way to test it out)

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    • texastweeter
      texastweeter commented
      Editing a comment
      helluva way to christin'er

  • Top | #5
    Night no. 2 with the new Finex, did some blackened halibut (I cant help myself...) just for the halibut! So fun to cook on this new culinary tool!

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    • Mr. Bones
      Mr. Bones commented
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      If feelin good bout a new CI is wrong, then I jus don't wanna be right!

    • texastweeter
      texastweeter commented
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      my black iron and bean pots gets used three times as much as my all clad

    • Mudkat
      Mudkat commented
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      I love blackened fish and those look perfect!

  • Top | #6
    Smash burgers with bacon and fried eggs. Turkey burger for my daughter who won’t eat beef .
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    • Red Man
      Red Man commented
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      Spinaker pm sent

    • Attjack
      Attjack commented
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      RIP, noble turkey.

    • Fire Art
      Fire Art commented
      Editing a comment
      It’s ok at least the rest of the family knows what’s good 😉

  • Top | #7
    Frico fried eggs; eggs fried in melted cheese.

    Method here: https://skillet.lifehacker.com/behol...egg-1829470751

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    • Troutman
      Troutman commented
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      Beautiful looking eggs, I’d eat that !!!

    • texastweeter
      texastweeter commented
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      look great. try bacon parm frico hash browns! they are a frico nature!

    • jgreen
      jgreen commented
      Editing a comment
      Gotta do that!

  • Top | #8
    Sirloin on the gaz-grill today..
    Going with just salt and pepper on the meat.
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    Grillmarks..
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    Sliced
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    And the full picture.. With whiskysauce, veggies and creamed potatoes..
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    • Henrik
      Henrik commented
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      Fabulous cook Elton!

    • Troutman
      Troutman commented
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      Great cook, really nice pictures and plating !! Wish I knew how to say “gorgeous” in Norwegian !!

  • Top | #9
    Just finished servng briskets at a managment meeting that i got recruited to cater. Sorry no action shots, but here is one of the briskets
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    • Huskee
      Huskee commented
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      Look at that!

    • Troutman
      Troutman commented
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      A pile of brisket is a beautiful thing !!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice pile of brisket!

  • Top | #10
    Day late as usual. Here's yesterday's short rib cook.

    Cooked on my Yoder with oak & ash logs. Dry brined lightly about 18hrs and then used Heaven Made's "Texas Best Brisket" rub with a little BBBR on a couple for me, for a little extra kick. No BBBR on the family's.

    Took longer than expected, as they often do. Was about a solid 7 hrs at 250 average, which included the 1hr hold time. I was quite sure I could have them done in 5-6, but an 8:30 pm dinner proved me wrong again. Wrapped at ~180, taken to 208ish avg then held.

    They were fantastic! Accompanied with a great zinfandel, which is my favorite BBQ wine varietal. My youngest, Karsen, got the tiniest one, he wasn't thrilled. He ended up eating a large one after that.

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    • Huskee
      Huskee commented
      Editing a comment
      Elton's BBQ A good quality zinfandel is perfect for BBQ IMO. It becomes really peppery and *sparkly* in your mouth when combined with a good peppery rub or spicy food. Zinfandel by itself, no food, isn't very impressive. A good cabernet sauv is of course a great choice too, they're often way more potent yet.

    • texastweeter
      texastweeter commented
      Editing a comment
      my favorite cut!

    • Luke Biggs
      Luke Biggs commented
      Editing a comment
      These pics are making me salivate. YUM!
      Haven't heard of that rub, but your crust looks so good!

  • Top | #11
    Good job, Huskee! Great ribs!

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Thank you!

  • Top | #12
    Stuffed acorn squash (sister's pork) smoked on the Primo XL. Asian pear (homegrown), arugula, gorgonzola, and walnut salad. And a mushroom risotto.

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    • Troutman
      Troutman commented
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      Absolutely gorgeous plating

    • Henrik
      Henrik commented
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      Very classy!

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

  • Top | #13
    I cut this pork loin with A fillet knife about an inch thick and stuff it with Meatheads fancy Palmetto cheese spread and Baby spinach leaves tied it back together cooked on my Akorn with Meat Heads Memphis dust
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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really good! Nice color to it.

    • Troutman
      Troutman commented
      Editing a comment
      A beautifully done roulade

  • Top | #14
    Chicken on the gasser today..
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    • Troutman
      Troutman commented
      Editing a comment
      I guess geniuses must think alike, I'm about ready to do the same thing !!! Or perhaps the rotisserie, oh well, either way, well done Elton !!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ahh.. brothers in.... birds..

    • Fire Art
      Fire Art commented
      Editing a comment
      Proud bird

  • Top | #15
    Fried river cat, tater salad, mac and cheese, and beans.
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    • texastweeter
      texastweeter commented
      Editing a comment
      Elton's BBQ channel catfish.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Now i've learned stuff.. Thanks!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yeah, Buddy!
      Down Home!
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