Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

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.

https://tinyurl.com/amazingribs

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.

 


Placeholder

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

Placeholder

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

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.

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


Placeholder

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

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #136
    Poor photo but smoked meatloaf can taste
    much better than it looks

    Click image for larger version

Name:	15C105B0-121C-41E8-B75E-3ADDFE6A2512.jpeg
Views:	1
Size:	2.51 MB
ID:	617776

    Click image for larger version

Name:	A9F09CF8-C093-4D6A-854B-7360687ABE5E.jpeg
Views:	1
Size:	3.02 MB
ID:	617777


    Click image for larger version

Name:	1E82C7E4-DE55-4D88-9A47-5177B709D328.jpeg
Views:	1
Size:	2.94 MB
ID:	617778

    Last edited by Polarbear777; January 2nd, 2019, 07:20 PM.

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Smoked meatloaf is incredibly under-rated and yours looks fantastic.

    • Troutman
      Troutman commented
      Editing a comment
      Been wanting to do one with my meatball recipe. Thanks for the inspiration, looks pretty darn good to me !!!

    • tbob4
      tbob4 commented
      Editing a comment
      It does look good. Meatloaf just isn't, by nature, photogenic.

  • Top | #137
    No grill no smoker no oven for a while. Decided to make slow cooker meatloaf topped with mushroom gravy.
    Click image for larger version

Name:	IMG_20190101_185837.jpg
Views:	1
Size:	3.59 MB
ID:	617218 ​​​​​ Click image for larger version

Name:	IMG_20190101_185828.jpg
Views:	1
Size:	3.80 MB
ID:	617219
    Click image for larger version

Name:	IMG_20190101_190408.jpg
Views:	1
Size:	3.14 MB
ID:	617220

    Comment


  • Top | #138
    5” of snow, 17* and feels like 5*......so I’ll stay in and make a one pan meal in the new CI. Chicken thighs with a brussel sprout/sweet potato hash and some homemade goodness bacon. Made up a garlic, mustard, honey and Worcestershire paste for the chicken.
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Beautiful !!

    • klflowers
      klflowers commented
      Editing a comment
      Looks excellent. We love brussel sprouts, so I will have to try this one.

    • Attjack
      Attjack commented
      Editing a comment
      I think today is the day to steal this idea. Heading to the coast for a couple of nights. Going to pickup supplies on the way out if town.

  • Top | #139
    Had my CI in the oven ready to sear my NY strips and the Brussels sprouts waiting to be roasted. Power goes out and I have to go to plan B. Got my Komodo filled with Mesquite and used a flashlight to cook everything. Steaks came out awesome but the sprouts steamed instead of roasted due to large number of them. All in all a good save and candlelight dinner with my family.
    Attached Files

    Comment


    • Top | #140
      Black Eyed Peas...

      A New Year's Day Tradition, as well as one of my favourite one pot meals!
      Click image for larger version

Name:	20190101_232732.jpg
Views:	1
Size:	4.56 MB
ID:	617360
      Great way to break in a New Year, an a new dutch oven, as well...
      Click image for larger version

Name:	20190101_232748.jpg
Views:	2
Size:	4.87 MB
ID:	617361
      Looks like it's gonna be great, in 2019, yall!

      Comment


      • klflowers
        klflowers commented
        Editing a comment
        Got to have those black eye peas!

      • Mudkat
        Mudkat commented
        Editing a comment
        Nice! Love beans and those look good!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Troutman @klflowers
        Hey, yall, thanks fer yer kind words, Brothers!
        They wasn't bout half bad, at all...
        (That ain't even th "Done" pics; they's over in th Bean Channel, lol!)
        Troutman, we can always exchange foods; Overnight ain't no thing, at all, from Th Territories, an Th Republic! Hail, PM me yer address, please... Any of yall are invited, an always welcome at my table...

    • Top | #141
      Did my own Pastrami over the holiday break. Broke down a whole packer brisket into the flat and point then cured it for about a week. After the 8 hour soak in fresh water I applied the rub from meatheads close to Katz Pastrami recipe. I wanted it to be ready for the afternoon on new years eve but didn't want to stay up all night tending my smoker (I use a weber kettle and I live in Canada, it wouldn't last all night without re-filling the fuel). So my solution was to smoke it for about 4 hours, then I transferred it to the over at only 200 degrees to cook overnight. I ended up crutching the flat at about 17 hours in. The point got to 203 after about 21 hours and the flat took about 22 hours with a crutch. Turned out great. Click image for larger version

Name:	20181230_185530.jpg
Views:	1
Size:	3.55 MB
ID:	617639
      Click image for larger version

Name:	20181231_172851.jpg
Views:	1
Size:	4.71 MB
ID:	617640Click image for larger version

Name:	20181231_172944.jpg
Views:	2
Size:	3.54 MB
ID:	617641Click image for larger version

Name:	20181231_173357.jpg
Views:	1
Size:	3.66 MB
ID:	617636Click image for larger version

Name:	20181231_173708.jpg
Views:	1
Size:	3.82 MB
ID:	617638Click image for larger version

Name:	20181231_174608.jpg
Views:	1
Size:	4.22 MB
ID:	617637
      Attached Files

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous Food, Brother!

      • holehogg
        holehogg commented
        Editing a comment
        Yes Sir.

      • tbob4
        tbob4 commented
        Editing a comment
        Wow! Great photos!

    • Top | #142
      New years dinner: collard greens, black eyed peas, cornish hens over some dressing with some gravy, pickled beets, and some skirt steak that I SV'd at 128 for 2 hours then seared in a CI skillet.
      Click image for larger version

Name:	20190101_194441.jpg
Views:	1
Size:	3.77 MB
ID:	617659
      Should be a good year.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Nice plate !!!

      • klflowers
        klflowers commented
        Editing a comment
        Thank you sir! It was pretty darn good.

    • Top | #143
      Kermit Pork Chops, Hasselback Potatoes, grilled veggies, and acorn squash cooked on Vision Ceramic Series B.Click image for larger version

Name:	1C4609E6-5109-4418-89F7-C0C04D7A2CA4.jpeg
Views:	1
Size:	2.82 MB
ID:	617812

      Comment


      • Top | #144
        Slicing up the bacon I cooked yesterday with my new meat slicer, An unexpected gift from my in-laws. A little small so I had to cut the bacon in half but it beats slicing it by hand like I used to do!
        Click image for larger version  Name:	7A444A0E-3CCE-4141-9AAB-F4D2F64E9E89.jpeg Views:	1 Size:	2.42 MB ID:	617827Click image for larger version  Name:	D07C8ECD-DA54-427F-9906-1815584F5159.jpeg Views:	1 Size:	2.72 MB ID:	617825Click image for larger version  Name:	9D06644A-8452-4263-BF8A-F1EBEFA97BCD.jpeg Views:	1 Size:	3.13 MB ID:	617826

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          My wife won't let me have a slicer....says I'll shoot my eye out (....er is that cut my finger off ??). Nice looking batch of bacon !!

      • Top | #145
        I had some leftover "ugly" ham so I made a pizza with it, and homemade sauce, red pepper flakes, pineapple, ricotta, and fresh mozzarella.

        Click image for larger version

Name:	20190102_181615.jpg
Views:	1
Size:	1,010.6 KB
ID:	617830

        Comment


        • Mudkat
          Mudkat commented
          Editing a comment
          Ooooooo

        • tbob4
          tbob4 commented
          Editing a comment
          I am very offended. I called my lawyer asking if I could get any money out of the photo and his response: "Based on that photo, I would need to taste the evidence, all of it, before calling it offensive." Why do I keep paying that retainer fee?

        • Henrik
          Henrik commented
          Editing a comment
          Attjack, in all honesty a lot of people frown upon it here in Sweden too. I guess there are two 'camps'.

      • Top | #146
        Cooked up a couple of my 45 day dry aged SRF Strip loins. Gawd, they were sooooooo delish!!!

        Click image for larger version

Name:	IMG_0428.JPG
Views:	2
Size:	4.13 MB
ID:	617833

        Click image for larger version

Name:	IMG_0429.JPG
Views:	2
Size:	4.37 MB
ID:	617834

        Click image for larger version

Name:	IMG_0432.jpg
Views:	1
Size:	3.07 MB
ID:	617835



        Comment


        • barelfly
          barelfly commented
          Editing a comment
          YES!!!!! umai goodness! Well, I’m fuession you dry aged and didn’t buy.

          I have not dry aged strips. Perhaps that’s my next project!

        • Troutman
          Troutman commented
          Editing a comment
          Yummmmy !!!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Strips are my fave, an those are certainly among th finest I've ever seen, Brother!
          Don't know how! ya set that fork down, to git that last pic!!!!

      • Top | #147
        Loin chops in the snow. Had plans tonight but they were canceled due to roads.

        A couple got Slap Ya Mama Cajun seasoning, most got Henrik 's KC Royale, wow that stuff is great! Can't wait to try it on chickenn. Sweet with a good black pepper presence, and I love black pepper. Definitely the winner, but the SYM wasn't bad either, just a little spicy. I'd use the SYM again for sure. Simple sides of garlic-sauted broccoli & bourbon.

        Chops grilled hot & fast indirectly, no sear, to 140 with chardonnay grapevine wood. Pic doesnt really show the juiciness but they sure were. Lip smackin good!

        Click image for larger version  Name:	IMAG2164.jpg Views:	1 Size:	2.72 MB ID:	617902

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          That looks super delicious! Real glad to hear you like the re-branded rub!!!

        • Troutman
          Troutman commented
          Editing a comment
          Love the seasoning and what a great picture Huskee

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Great lookin chop, Brother; all moist, an succulent!!!!
          Henrik 's KC rub is really delicious, fo sho!!!!

      • Top | #148
        Birthday cook! NY Strips USDA Prime with a killer sear/crust using the no-grate technique! The crust is made with Garlic Peppercorn - Char Crust brand. Homemade bread with some sprinkled in honey powder (going to experiment with that powder since I just picked it up yesterday). Chopped Garden salad that is pre-made and bagged from Harris Teeter (this salad is delicious... very crunchy and a “slaw” dressing which is tangy). Yes, it’s pre-made and grocery store brand... but man it’s good!
        Attached Files

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Troutman I figured! There are some negative associations with the word, but hoping other people see the crust/bark and they give it a try!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Stellar lookin strips, an Happy Birthday, Brother!
          That bark is outta this world great!!!!
          Nuthin wrong with that salad; Good is Good!

        • Craigar
          Craigar commented
          Editing a comment
          Hmm...I might have to swing on by Tractor Supply and pick up a pitch fork or two.

      • Top | #149
        My gift from the secret Santa just keeps giving Started this butt at 9pm last night, it was super stubborn and didn't want to hit 200 until 1pm today. Used the Genies Trinity rub and it's delicuous, should pair nicely with the eastern NC sauce my wife likes, I generally don't sauce up my pulled pork so I can taste all the flavors... But, theres only 2 of us and about 9lbs of meat so gonna try one of the sauces I got too since I couldn't find any ribs worth cooming this week.

        Click image for larger version

Name:	0102192116_HDR.jpg
Views:	1
Size:	4.93 MB
ID:	618048

        Click image for larger version

Name:	0103191224_HDR.jpg
Views:	1
Size:	5.01 MB
ID:	618047

        Click image for larger version

Name:	0103191256_HDR.jpg
Views:	1
Size:	5.11 MB
ID:	618049

        Comment


        • Top | #150
          Click image for larger version

Name:	20181230-161003.jpg
Views:	1
Size:	216.9 KB
ID:	618131 5kg ham split in 2 and starting their smoke just after Xmas. 6 hour cook. wrapped in foil and proseco after 4 hours. one for 2 hours other in proseco for an hour and then a treacle sugar mustard glaze for an hour. Tasty but could have done with a nice sauce at serving. Did serve small cuts as cold cut beer snacks for new years eve and went down very well. Had pork cheeks going at the same time on another smoker

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Ham looks/sounds deelish!
            Welcome to Th Pit!
        Working...
        X