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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

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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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


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


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


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


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.


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

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  • Top | #151
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ID:	618152 Baby backs and pork tenderloin on GMG pellet grill.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin porkfest ya got rollin, there!!!

  • Top | #152
    Dry brined, spatchcocked, pit barrel cooker all purpose rub, reverse sear 12 lb turkey for a daughter who missed Christmas dinner, having to work. Click image for larger version  Name:	IMG_20181229_1818453.jpg Views:	1 Size:	1.26 MB ID:	618216Click image for larger version  Name:	IMG_20181229_1818497.jpg Views:	1 Size:	1.61 MB ID:	618217
    Last edited by robbh; January 3rd, 2019, 07:22 PM.

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    • tbob4
      tbob4 commented
      Editing a comment
      Very nice!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Lookit that beautiful pink, up near th cracklins...
      That part is mine!

  • Top | #153
    Beef back ribs, oak wood on the stick burner. Henrik 's Bonafide Beef Rub, mmmmmmmmm

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    • Henrik
      Henrik commented
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      That’s the way to roll :-) #stickburnersrule

    • Troutman
      Troutman commented
      Editing a comment
      Meaty backs, they usually sell shiners down here, love to find some like that.

    • tbob4
      tbob4 commented
      Editing a comment
      Mighty fine looking ring on that beef!

  • Top | #154
    Elk steak topped with shiitakes, green beans, and mashed cauliflower.

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    Last edited by Attjack; January 3rd, 2019, 09:21 PM.

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    • Attjack
      Attjack commented
      Editing a comment
      Thanks, Henrik. Yeah it's black and so is the tablecloth. There's a vignette on the photo and the blacks have been adjusted a little to accentuate the plate.

    • Troutman
      Troutman commented
      Editing a comment
      Just got my black table cloth, but sorry no elk steaks outta me !!! Bet it was good !!

    • Attjack
      Attjack commented
      Editing a comment
      Troutman Looking forward to your new pics.

  • Top | #155
    Followed meathead’s recipe for smoked turkey. Came out really good but I still don’t care for turkey. Chickens are way better. Lots of leftovers for others.
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    • Attjack
      Attjack commented
      Editing a comment
      Yup, thumbs down for Turkey.

    • Troutman
      Troutman commented
      Editing a comment
      Although I'm turkeyed out for another year (at least), the skin on that one looks fabulous

    • Attjack
      Attjack commented
      Editing a comment
      Yeah don't get me wrong the turkey looks good. It's just that for me chickens are far tastier.

  • Top | #156
    Finally smoked up some salmon, it sat in a dry brine of salt, brown sugar, dill, and garlic powder for a little over 24 hours. Smoked at 220ish for a little over 2hrs until 175. Did a small taste test hot to make sure it wasn't too salty and it's perfect. I was gonna do meatheads recipe but I didn't want a glaze since this will be for eggs in the morning... So in the fridge it goes. The dogs all had a taste and the new puppy won't stop following me around or double checking the spot in the kitchen where I was slicing it now

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    • ItsAllGoneToTheDogs
      Editing a comment
      Troutman only cute in pictures 'til we get past the potty training phase.

    • Huskee
      Huskee commented
      Editing a comment
      Reminds me of when I had husky pups. Cute little critters. Hyper little critters too, even as adults.

    • ItsAllGoneToTheDogs
      Editing a comment
      Huskee these guys are Alaskan Klee Kai, the boys are 6 years old and 11 and 13lbs. Little Romy here is almost 4 months and 5.5lbs. They aren't as friendly with strangers as their Siberian cousins, but they have the same energy level and shed almost as much

  • Top | #157
    Chicken breasts with John Henry Pecan Rub. Cooked on Chubby G2 with apple chunk.

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    • tbob4
      tbob4 commented
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      Very good job!

    • Henrik
      Henrik commented
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      Fantastic color!

    • jlazar
      jlazar commented
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      A lot of the color is from the rub. The John Henry Pecan rub is also my go to rub for ribs.

  • Top | #158
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ID:	618788 Cooked a tri-tip today. Something I rarely do as I have only once seen the cut in Canada. Happen to be in the US this week and picked one up. Dry brined for 48 hours, and was just planning to smoke it, but doing some reading this morning, it sounds like more people prefer to use SV somewhere in the cook process. By the time I saw one of Jerod Broussard ‘s posts where he suggests 6 hours in the SV, I didn’t have that much time. Moved quick and rubbed with Henrik ‘s beef rub, then into the SV at 130 for 4 hours. Then into ice bath followed by freezer to cool it down for close to an hour. Then put on the pellet smoker at 225 to get some smoke till meat temp hit 115, then cranked the smoker to 350 to get some crust. Turned out fantastic, tender and juicy. First pic is after the SV but before smoking, and second pic is the final result.

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    • Henrik
      Henrik commented
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      Good job, that tri tip looks real nice!

  • Top | #159
    Smoked and pulled chuck...

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    • Spinaker
      Spinaker commented
      Editing a comment
      Chuckies!!!!!

    • jfmorris
      jfmorris commented
      Editing a comment
      jlazar yes I wrapped around 160F, 2 hours before the end of an 8 hour cook.

    • jlazar
      jlazar commented
      Editing a comment
      Thanks

  • Top | #160
    Hash made with the last of the leftover prime rib, sweet potato, onion and spinach.

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    • Attjack
      Attjack commented
      Editing a comment
      This looks great.

  • Top | #161
    Never too fancy for a paper plate... Yesterday's smoked salmon, 4 small eggs, 1 minced garlic clove, 2 tsp capers, a touch of pepper and scramble away. Garnished with dill and 2 slices of sourdough toast and unsalted butter.
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    • Top | #162
      Frozen Smoke posted his Dutch oven chili dogs and it took me almost a year to get around to trying them. Mom gave me her Lodge DO at Thanksgiving so I knew then it was about to happen. Mine don’t look as good as his did, but they were darn tasty, enough that the wife and kid referred to “next time we have them”, so... 👍🏻 These were Boar’s Head skinless 100% Beef hot dogs in Martin’s potato buns with mustard, chili, onions, cheddar jack, and bacon crumbles. Chili dog jones satisfied!
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      • EdF
        EdF commented
        Editing a comment
        Looking great!

      • barelfly
        barelfly commented
        Editing a comment
        Love a good chili dawg!

    • Top | #163
      Had some minor knee surgery this week and so while sitting around on my butt, I thought I'd do some butts. The one on the right was rubbed up with Memphis Dust while the other got a coat of Oakridge Competition courtesy of my secret santa Oozzy--thanks man! They went overnight and I wrapped in the morning, then pulled at 203. Mighty tasty! Trouble is it's only my wife and I looking at this pile 'o pork. Usually when buying a two pack of butts from Costco, I'll freeze one but there wasn't any room in the freezer what with all the holiday leftovers. Sooo...huevos, sammies, enchiladas and green pork chili dead ahead. Poor me Click image for larger version

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      • jlazar
        jlazar commented
        Editing a comment
        Which did you like better? The Memphis Dust or Competition Rub?

        I buy the two pack at Costco also, but always cook them both. The vacuum seal and freeze for meals later. Great flavor and aroma even after freezing.

      • painter
        painter commented
        Editing a comment
        I rubbed each butt differently with the intention of comparing the two side by side. What I didn't take into account was that over time, I've morphed my Memphis Dust mix according to my own taste and I discovered it's profile looks a lot like the competition rub. So the differences were pretty subtle--I'd have to say it was a draw when it comes to personal preference.

      • Spinaker
        Spinaker commented
        Editing a comment
        let's go!!!!

    • Top | #164
      Reverse seared prime beef tenderloins, smoked-n-roasted brussel sprouts, and sauteed shroomies!

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      • ItsAllGoneToTheDogs
        Editing a comment
        What's your recipe for the sprouts? Wife said she didn't like them until I did some fresh ones on Christmas, I wanted to smoke 'em but she wouldn't let me deviate from the recipe I had since we had company coming over.

      • Stevo
        Stevo commented
        Editing a comment
        I had 1.5 lbs of sprouts, I halved them along with a small sliced onion, and tossed them in olive oil and 1.5tsp garlic salt + .5 tsp black pepper. I then smoked them for 30 minutes at 225 with hickory, pecon, oak blend. Then roasted them at 430 for ~20 minutes.

    • Top | #165
      The MAK has been busy this weekend... Got these pellets at Sams Club, less than 30 bucks total for 2 40lb bags, I was leery because surely that's too good to be true, but they worked great. When it's light out tomorrow and I clean the grill we'll see how much more ash they put out than the other pellets I was using. The boys wanted to model the bag... or they were protecting me from it, not sure.

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      The wife got me some baby backs from Wally World, so one got rubbed down with MAKs Sweet Rub and the other got a dusting of BPS Desert Gold. I wasn't sure how they'd pair up with Blues Hog but both did good. We both prefered the slight kick from the BPS rub over the double dose of sweet.

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      So I REALLY liked the Blues Hog, wife said it was good... better than the store bought stuff we have available locally, but she still prefers Famous Daves sauce. I'm not a huge sauce fan, but I think it's the best tasting I've ever had.

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      Last edited by ItsAllGoneToTheDogs; January 5th, 2019, 07:51 PM.

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      • ItsAllGoneToTheDogs
        Editing a comment
        cleaned the grill and no more ash than the other brands I've tried, color me surprised. I'll have to make a pit stop to Sams and hope they still have the same price, $100 of these pellets would get me through the summer for sure
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