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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.

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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 | #211
    Taco-friday..
    Crispy taco-tubs

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Suh-Weet Food, Brother!
      Had me a Taco-Friday, too, boy, an HOW!

  • Top | #212
    Inspired by FishTalesNC, I did amarillo eggs today. I used a pepper called 'padrones', which is mild. I prefer something hotter, but didn't want to scare off the (young) guests. Either way, filled them with cream cheese, grated parmesan, and wrapped them in patty. After 30 minutes on the grill I brushed them with Sweet Baby Ray's Honey BBQ Sauce. Yes, I was lazy

    They turned out pretty darn good though


    Cut them in half first, SOO much easier to work with

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    On the grill, brushed with sauce (see my shiny new grates?)

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    Final product. Finger lickin' good!

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    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thank you fellas!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin armadillo eggs, Brother!

      Nuthin wrong, usin some shortcuts/timesavers, especially in th purpose of feedin others, an makin em happy, within yer time constraints. Good info to have stored in yer mind, as a cook!
      Because stuff most assuredly happens.

      Next time, make some hot, too; them younguns gotta turn that peach fuzz into proper whiskers, at some point!

    • Henrik
      Henrik commented
      Editing a comment
      Good point Mr. Bones, I’ll do 50/50 next time. Didn’t think of that, but that’s one of the many good reasons to hang out in the pit!

  • Top | #213
    Makin Bacon - The chat about pork fat left me wanting more. So, today, I tried my hand at Meathead’s regular and maple bacon. The one with the tooth pick has the maple. I’m not sure how it turned out yet but the house smells great. Just hope I didn’t over smoke it.
    Attached Files

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      So I have to ask Randy, do you use the insulation blanket so your grill doesn't get too hot there in the Valley of the Sun?

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Beautimous slabs, Brother!
      Th Time Honoured Toothpick Trick is a bonus, an also makes a right spiffy Bacon Sundial, apparently!

    • Henrik
      Henrik commented
      Editing a comment
      Beautiful!

  • Top | #214
    Of course! I got it to help reduce pellet consumption and try to even out the temps in my smoker. I still seem to get some pretty big temp swings.

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      How big are the swings and what brand of grill are you using? With your weather down there right now it shouldn't be fighting too hard.

    • Randy-Phx
      Randy-Phx commented
      Editing a comment
      I have a Csmp Chef LUX. The problem is more of a calibration problem, I think. I set the temp to 225 and it may reach 225 but the average is closer to 210. If I turn it up to 250, it may spike to 275. Trying to cook pork belly when the recipe says 225 is a challenge so I’m trying the blanket to see if it helps. It probably needs to be calibrated hut I have no idea how. My controller is not digital and can’t adjust by 5 degrees at a time.

  • Top | #215
    Smoked yardbird and cornbread
    Attached Files

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Dayum!
      Sweet lookin food, Brother!
      Sometimes, I'll make up some chicken gravy, to go along with; other times mebbe some Laura Beths pepper jelly, various flavours goes good, too...
      After seein yer fritatta , an this cornbread, gonna haveta put my Chef's Skillet to work more!
      I like how it presents, an rounded makes fer an even easier release scenario!
      Whatta "duh!" moment fer me, thanks fer th edumacation!

    • texastweeter
      texastweeter commented
      Editing a comment
      Mr. Bones cornbread is in black iron with an unhealthy amount of bacon grease in the bottom. Fritatta is a calphalon nonstick with a little less bacon grease; only double bypass amounts in the latter.
      Last edited by texastweeter; January 12th, 2019, 10:34 AM.

    • painter
      painter commented
      Editing a comment
      That is one sweet looking bird!

  • Top | #216
    More elk jerky.

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    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Thanks, Mr. Bones this time I added some cherry smoked serrano hot sauce in with the spices. I also peppered some of 'em and I probably should have peppered 'em all.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Nice.. What part of the elk was used?

    • Attjack
      Attjack commented
      Editing a comment
      Well, my buddy brought me a bunch of meat. Steaks, back strap and ground elk. So I'm not exactly sure.
      Last edited by Attjack; January 12th, 2019, 10:02 AM.

  • Top | #217
    Doin a brisket today, it's huge, 18 lbs. It's been on for a few hours, smoking it in my offset (Rude Boy) for dinner tonight. Smells doggone good over here!

    Frozen brizzie

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    Trimmed and rubbed, ready for the (overnight) fridge

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    A li'l sneak peek (looks kinda lonely in there)

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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks promising!

    • Troutman
      Troutman commented
      Editing a comment
      Nice color

  • Top | #218
    Last night... two 1.5" thick NY strips, USDA Prime, reverse seared to medium-rare... Mmmmmm.

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    • Troutman
      Troutman commented
      Editing a comment
      Feeding the flame !!!

  • Top | #219
    Lil Appetizer from Friday lunch, at work...
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    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      That looks darn tasty!

    • klflowers
      klflowers commented
      Editing a comment
      Lookin good!

  • Top | #220
    Creme brulee French toast for the wife and kiddos this morning.
    Attached Files

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Nice really nice. Creme Brulee.

  • Top | #221
    A little late (I really need to post here more), but this was Christmas dinner. Couple of nice Filets with Bearnaise sauce, roasted brussel sprouts and baked potato.
    Attached Files

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin food, an post!
      Much rather ya be late, than never, but, yeah, I'd LOVE to see more posts of yer foods, cookers, what have ya...

    • JeffJ
      JeffJ commented
      Editing a comment
      Beautiful. I was also pretty late posting our Christmas dinner.

    • CaptainMike
      CaptainMike commented
      Editing a comment
      Don't get saucy with me, Bearnaise. https://www.youtube.com/watch?v=WP30E1eWXXI

  • Top | #222
    A marinated and dry-brined bottom round that I got cheap, mashed potatoes and a spinach side my wife and son made. The beef and potatoes were cooked in the 14.5 WSM, although the potatoes had to be moved to the gasser as they were taking forever. The spinach - it had sautéed onion, lemon zest and pine nuts cooked in a skillet - was done on the stovetop.

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    In this pic that stuff on the potatoes is the au jus from the beef. As you can see my wife and I also had some foil-wrapped mushrooms to accompany the beef.
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    • Top | #223
      T-bones were BOGO so picked 2 up and did a reverse sear, lobster and shrimp were on sale too so why not... Total meal cost like 35 bones. Oh and I finally said screw it and got grill grates, no better than a cast iron pan on the MAK IMO, except much easier to sear a steak with the probe still in. Entire meal cooked 100% on the MAK and came out perfect. With early dinner done it's football time Click image for larger version

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      • Top | #224
        Had a hankerin for some sausage gravy this AM, then got to thinking about that last little piece of Xmas brisket...
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        Turned out pretty good. No biscuits, so we used toast. Couple of over medium eggs (broke one). Kind of like creamed chipped beef on toast (or s!#% on a shingle) for my PA bros and sisters...

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Brisky Gravy = best ever SOS!
          Great idea, brother!

      • Top | #225
        Nachos by my 11 year old daughter.. I helped very little

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        • HouseHomey
          HouseHomey commented
          Editing a comment
          She naught be outcooking you soon. Well.... maybe she’ll let you take the photos. 😃

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Please, do tell her I said Beautiful Food, an Gorgeous Platin Skills, will ya, Dad?
          What a proud moment fer both yall!

        • klflowers
          klflowers commented
          Editing a comment
          Very nice
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