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Meat-Up in Memphis

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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


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! (SUWYC)- Volume 12, Winter 2018/2019

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  • Top | #181
    Pork Belly burnt ends and Beef Ribs. Yum!

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    • jgreen
      jgreen commented
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      Meat comma. I am surprised you put that green stuff on your plate.

    • Troutman
      Troutman commented
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      I'm gonna have to apologize to begin with, because I'm so gonna copy that cook !!!

    • Elton's BBQ
      Elton's BBQ commented
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      Ahhh..

  • Top | #182
    Did some wings with the recent marinade that was mentioned. Instead of Wishbone I used Seven Season’s mix, cuz I wanted better oil in the mix. Turned out Ok! Won’t do it again. But, will try it on the quarters next time. It was good to get the kettle goin again. Click image for larger version

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    • holehogg
      holehogg commented
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      Happy to see the kettle going again. Those look good.

    • klflowers
      klflowers commented
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      Glad you got the kettle going, FireMan. I plan on trying the wishbone on some quarters this weekend if I can get off work.

    • Elton's BBQ
      Elton's BBQ commented
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      Nice indeed FireMan

  • Top | #183
    Click image for larger version  Name:	B243801E-825A-4C33-B6A4-8F28D67DD106.jpeg Views:	1 Size:	1.99 MB ID:	619949Click image for larger version  Name:	5407435D-E1FC-4880-A712-48C30417BF7A.jpeg Views:	1 Size:	2.22 MB ID:	619948Click image for larger version  Name:	AD5A7CA1-4E49-4D3B-B371-A90CAB20F5AF.jpeg Views:	1 Size:	2.25 MB ID:	619947Click image for larger version  Name:	88901D54-F8DD-4C01-A126-44A15644F533.jpeg Views:	1 Size:	2.36 MB ID:	619951Click image for larger version  Name:	55896C6F-B379-460F-A8EC-01E82841F012.jpeg Views:	1 Size:	2.23 MB ID:	619950 Sous vide Tri Tip roast. Cooked at 135 for 12 hours. I’d probably go down to 131 next time but I’m new to sous vide and read that the higher temp would help to tenderize it. Sliced over a board sauce of parsley, thyme, green onion, jalapeño, shallots, garlic, olive oil, and red wine vinegar. Came out fantastic. Seared over the SnS with KBB and hickory chips.
    Last edited by Red Man; January 6th, 2019, 10:40 PM.

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    • Huskee
      Huskee commented
      Editing a comment
      Outstanding!

    • Elton's BBQ
      Elton's BBQ commented
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      I need to get into SV coz this was great!

    • Spinaker
      Spinaker commented
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      I go 131 F for 24 hours. It is amazing.

  • Top | #184
    Busy night tonight, so pulled some leftover HoB III out of cryo,
    gittin my 'vitamin B', apparently, as I go down th list of ingredients...
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    bread
    butter
    baked beans
    bacon
    beef
    bison
    beer
    bourbons (4)
    bell pepper
    onion
    salt
    pepper
    garlic
    cayenne
    jalapeño
    etd pepper
    ghost pepper

    Yeah, I'd done wolfed down half plus of it, an two slices of wheat bread, before I grabbed my S5, to grab a couple pics...

    Sorry, yall; I was HONGRY!!!

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    • Mudkat
      Mudkat commented
      Editing a comment
      You gotta break out the big spoon for that bowl of beans!

    • Mr. Bones
      Mr. Bones commented
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      Ya know it, Brother Mudkat !
      Had th Jethro Bodine Spoon, an was shovelin em, down!

    • CaptainMike
      CaptainMike commented
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      Like you was eatin' Granny Clampett's possum stew!

  • Top | #185
    Originally posted by barelfly View Post
    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.
    Here's my take on your dish @barefly

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    • Attjack
      Attjack commented
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      @barefly I did great flavor. Thanks for the idea. The sauce was tasty. We're on a mini vacation at a place with a kitchenette so I brought my cast iron, knives, and some supplies and made it happen. Once the battery was removed from the smoke detector we were in business. Today I'm off in search of fish for tonight.
      Last edited by Attjack; January 7th, 2019, 08:03 PM.

    • barelfly
      barelfly commented
      Editing a comment
      Attjack

      Ooh! Fish! Yum. Speaking of vacation rentals and smoke detectors! Hahah two summers ago had the same issue in Florida frying up some of the grouper we caught earlier in the day!

      Enjoy vacation!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks excellent.. gotta give this a try...

  • Top | #186
    Bacon wrapped filet's topped with shrimp cooked in a white wine butter sauce.... Click image for larger version

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    • Troutman
      Troutman commented
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      Wow, that's right in my wheelhouse !!!

    • DavidNorcross
      DavidNorcross commented
      Editing a comment
      It is a great recipe for sure. Reverse sear on the filets and then cook the shrimp and the sauce in a cast iron skillet

    • Elton's BBQ
      Elton's BBQ commented
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      Nice!

  • Top | #187
    Belated posting of Christmas beef stew:

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    • Troutman
      Troutman commented
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      Great family gathering shot !!!

    • jgreen
      jgreen commented
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      Wow that looks great. Not a traditional Christmas dinner, at least by Canadian standards, but I would eat that.

    • Elton's BBQ
      Elton's BBQ commented
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      Nice!

  • Top | #188
    For New Year's Day I made classic coneys:

    Hot dog cooked on a griddle placed in a steamed bun:

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    Coney sauce - it's a condiment, it's not chili without beans:

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    Topped with yellow mustard and chopped white onions. The key to this is balance. You should be able to pick it up and eat it with your hands. If a fork and knife is needed you have way too much coney sauce. Again, it's a condiment.

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    • Idleratchet
      Idleratchet commented
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      +1 for Lafayette

    • jgreen
      jgreen commented
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      Sometimes extra condiments can be a good thing. Looks great. I would probably over do the sauce.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Now we're talking!

  • Top | #189
    Didn’t feel like firing up any of the cookers so I broke out one of my new Misen sauté pans and made a shrimp dish. The wife loved it so I guess it’ Be on the menu again. Click image for larger version  Name:	37C66EF1-A449-4EB9-9DA1-CF59237999C1.jpeg Views:	1 Size:	216.3 KB ID:	620079Click image for larger version  Name:	E5EEC181-0323-4C58-A1D0-ED63973FF7C0.jpeg Views:	1 Size:	224.8 KB ID:	620080Click image for larger version  Name:	AD9B44A4-17DA-4FE4-8400-4DA573B68933.jpeg Views:	1 Size:	176.8 KB ID:	620078

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    • Steve B
      Steve B commented
      Editing a comment
      Elton's BBQ See ingredients above.
      Heat oil in pan, cook shrimp for 1min and turn over Cook 1 more min. Move shrimp to a dish. Sauté garlic and shallots for about a minute. Add wine to deglaze the pan. Add tomatoes and basil. Cook for 2-3 min and add back the shrimp. Cook until just heated through and serve. Very simple recipe and cook. You will love it I’m sure.

    • Spinaker
      Spinaker commented
      Editing a comment
      Out of the park brother! Way to go.

    • theroc
      theroc commented
      Editing a comment
      Beautiful!

  • Top | #190
    Friday was wing night in America - or at least at the klflowers residence. Old school with buffalo sauce made with Frank's and butter.
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    • troymeister
      troymeister commented
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      Your wings look totally excellent!! I had some restaurant wings last night and was very disappointed.

    • klflowers
      klflowers commented
      Editing a comment
      Thanks, troymeister. Honestly, all the credit goes to this site. I have been grilling for years, but this place has upped my game 1000%.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      It is never wrong with wings...

  • Top | #191
    Ribeye and sprouts
    Attached Files

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    • klflowers
      klflowers commented
      Editing a comment
      Sprouts are one of my favorites. There is a restaurant here that does them with a maple glaze and bacon. I am trying to reverse engineer the recipe.

    • jgreen
      jgreen commented
      Editing a comment
      Hardly room for the sprouts. You need bigger plates, or less green stuff. Great looking steak.

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

  • Top | #192
    Pork buns. Pork belly was cured and then cooked sous vide and was then chilled and sliced and then seared off in a pan. Bun was a frozen lotus leaf bun from H mart that I steamed. Topped with hoisin and sriracha. This is actually my second day eating it. The first day was topped with quick pickled cucumbers but I ran out of them so this was naked. Damn good either way.

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    • Troutman
      Troutman commented
      Editing a comment
      A true Asian delight !!!! H-Mart rules, so does your belly-bun !!

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

  • Top | #193
    Just a little shish kabob with chicken, shrimp, bell peppers, onions, and zucchini. There are just a few shrimp in the photo because they got done early and we ate them while still hot. Everything but the shrimp were marinated in teriyaki sauce. The shrimp were marinated in equal parts of butter, olive oil, and white wine. I did saute some garlic in the shrimp marinade.

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    Sorry for the crappy cell phone photo. I did brace my hands on the back of two chairs to steady the phone, but the shutter speed was just too slow...

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      A lot of people will put all of the different components on 1 skewer. It looks aesthetically pleasing but different components require different cooking times. I like that you skewered everything individually - each component can be properly cooked this way. Looks great!

    • RonB
      RonB commented
      Editing a comment
      JeffJ - I agree. There might be a tiny bit of flavor transfer the other way, but this way allows me to pull things off the grill as they get done. I did put the shrimp on too early, so we ate them while waiting for the rest. They made a nice appetizer.

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

  • Top | #194
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    Click image for larger version  Name:	IMG_20190107_205728_767.jpg Views:	1 Size:	220.0 KB ID:	620379spending some time at the coast. Fresh halibut, green beans, tomatoes, herbs and olive oil.

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    • EdF
      EdF commented
      Editing a comment
      O Happy Dog!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks so good!
      Dont know if i can get Halibut here in Norway...

    • Spinaker
      Spinaker commented
      Editing a comment
      What a great post man! Nothing like having a dog.

      Food looks great too!

  • Top | #195
    Fine piece of Aberdeen Angus-Galloway cross chuck (about 4kg trimmed), smoked and pulled. Just fantastic. And yes I did save the liquor and mix it back in with the meat once pulled!! My challenge now is to actually get some vacuum packed before I eat it all.
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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yesss

    • Spinaker
      Spinaker commented
      Editing a comment
      Chuckie Time!!!!!!!
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