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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.

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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.

 


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

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  • Top | #241
    Here on the Texas Gulf Coast it is 50 deg and bright sunshine. Perfect day for smokin' a butt. I'll do my best to post the finished product, but when I'm hungry and salivating, I often forget.

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    • Troutman
      Troutman commented
      Editing a comment
      Agree, weather here on the Gulf coast has been fantastic. Got some yardbirds going on here, hope your pork turns out good as well !!!

  • Top | #242
    Little yardbird, seasoned on and under skin, was great! Click image for larger version

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    • theroc
      theroc commented
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      Good lookin' bird!

    • Henrik
      Henrik commented
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      Boom! Beautiful bird!

    • texastweeter
      texastweeter commented
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      airline quality!

  • Top | #243
    Started it as the snow started falling. After 12 hrs of smoke, finished it in the #14 camp oven (same idea as wrapping) . About 12 lbs worth post cooking.

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    • Top | #244
      Today I tried out the sous vide machine from Aldi -- success. I used cheese curds in the middle to make a Juicy Lucy. Not sure that part worked as well as I wanted, but was happy with the results overall. And tried making a keto-friendly, gluten-free bun. Also success. Looking forward to trying again in the upcoming weeks and months. ​​​​​​​
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      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Nice looking burger!! And welcome to The Pit!!!

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Looks like you shocked it cold after the SV???if that was the case... Then it would be hard to melt curd in the center with a sear. Perhaps shredded you may have better luck or don’t shock as long and sear while the center is warm. Even if the burger cooks above Mid rare the cheese will keep it juicy. GREAT LOOKING BURGER!!

    • Top | #245
      Two inch thick Prime NY Strip Steak and Sweet Italian sausage. Both cooked in the PBC via quasi reverse sear and finished on the gasser to sear. Due to the short cook, I did a single layer of briquettes in the basket of the PBC and lit 40 in the chimney. maintained a temp of around 275-300 for the 60-90 min it took to get the steak to medium rare.

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      • HouseHomey
        HouseHomey commented
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        Wow at first I thought that was a chuck roast!!

      • Troutman
        Troutman commented
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        Yowsa !!!!

    • Top | #246
      Made another batch of Texas Beef Sausage. Better than my last batch, but it still needs a little tweaking. Wife and kids loved it. I also attempted my first batch of Bratwurst. That was not such a success. The flavor was pretty good, pretty close to what I was expecting, but I had a really hard time stuffing them. I use the sausage stuffing attachment for my electric grinder and I think that may be the problem. The meat mixture didn’t want to feed via the auger, it just stayed put and turned to mush. I managed to get a couple cased, but I just turned the rest into patties and smoked them. They were fantastic with eggs this morning! The first two shots are the beef sausage and the second two are the Brats!!!! Click image for larger version

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      • RickyBobby
        RickyBobby commented
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        Thanks Troutman ! It is actually a horseradish mustard that my wife bought at Kroger from a clearance aisle..... it’s delicious and I can’t find it anymore. Lol.

      • theroc
        theroc commented
        Editing a comment
        Beautiful smoke ring on that sausage. I love the way ground meats pick up smoke rings.

      • RickyBobby
        RickyBobby commented
        Editing a comment
        Thanks theroc , me too!

    • Top | #247
      Prime brisket point. Dry brined overnight, BBBR, sous vide 24h at 165F, ice bath, more BBBR, 2h of smoking. Amazing tenderness and moisture!
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      • Troutman
        Troutman commented
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        You get points for persisting in a winter cook !!!

    • Top | #248
      Grilled chili rubbed Ribeye, and Sirloin, elote en vaso, cauliflower pulled pork and cheese, and bacon grease potatoes (not shown).
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      • HouseHomey
        HouseHomey commented
        Editing a comment
        Yes sir!!

      • jgreen
        jgreen commented
        Editing a comment
        Now that might clog arteries just a bit, but man it looks good.

      • Troutman
        Troutman commented
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        Man Tweeter, you're nailing it lately

    • Top | #249
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      • Ernest
        Ernest commented
        Editing a comment
        Hahaha yeah. She requested Kenji's Food Lab book. Seems like I need to up my game

      • Troutman
        Troutman commented
        Editing a comment
        Who don't love them thar Wangs !!!

      • Black99vette
        Black99vette commented
        Editing a comment
        Look great! Nice color on the wings!

    • Top | #250
      a nice pork sirloin tip roast. Water bath at 135* for 2.5 hours, then finished on the gasser with a s/p/g rub. Made up some sort of board sauce with what I had on hand. Served with some fine CI skillet roasted brussell sprouts and quinoa.
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      • theroc
        theroc commented
        Editing a comment
        That's a work of art!

    • Top | #251
      Bacon, and brussels, with balsamic, maple syrup, and toasted pecans. Citrus and daikon salad on the side.

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      • Attjack
        Attjack commented
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        Oh man, not eating vegetables is like not eating meat. You're missing out!

      • Henrik
        Henrik commented
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        Gorgeous plate!

      • Troutman
        Troutman commented
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        I love that combination of Brussels

    • Top | #252
      I could not decide which photons to use so I give you all of them. I was in such a hurry so no purrrty pics or sammich constructs.

      smoked chuckies with dry brine, Hanks Beef Rib (awesome), cherry wood smoke.

      Potato bun with a spot of mustard, creamy broccoli slaw and Blues Hog.
      Just fabulous!!!
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      • jgreen
        jgreen commented
        Editing a comment
        Dang. Can you send me some?

      • Henrik
        Henrik commented
        Editing a comment
        Fabulous being the operative word there. I'd hit that too, and come back for seconds!

      • Black99vette
        Black99vette commented
        Editing a comment
        You're killing - I have to go to the kitchen for a sandwich now!

    • Top | #253
      I was planning on doing a spatchcock chicken tonight--straight ahead BBQ rub with green beans and baked taters when it morphed into something very different courtesy of my wife. I was planning a straight forward BBQ rub/cook when she adapted a marinade from Ottolenghi's cookbook "Jerusalem". Mustard, brown sugar, orange essence, absinthe and other ingredients were tossed with fennel and the cut up bird and then into a CI pan on the primo for about 80 minutes. Served with marinated roasted beets and green beans with cuman and capers. An incredible Sunday bird!

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      • Troutman
        Troutman commented
        Editing a comment
        That's a really nice pic !!!

      • theroc
        theroc commented
        Editing a comment
        Beautiful! I'm a big fan of Ottolenghi's books.

      • Black99vette
        Black99vette commented
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        Great color on the bird!

    • Top | #254
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ID:	623081 Baby back ribs, rubbed with MMD and glazed with meatheads Tennessee whiskey bbq sauce. Served with Texas style pinto beans.

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      • Top | #255
        Decided to do some Cornish game hens on the rotisserie as an easy Sunday meal. Started out with Troutman's Famous Texas Marinade made from the following ....

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        ...then it's time to go for a roll ......

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        ...took 'em off when they hit 160ish in the breast meat .....

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        ...served it up country style to the gang ....

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        Git you some of that ... Troutman is outta here....man !!!!

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        • Troutman
          Troutman commented
          Editing a comment
          Yea finally got a chance to use my black backdrop, thanks for the idea Attjack. I gotta work on my lighting next, then get a good macro lens for my Nikon. My wife is disgusted with me, she says I put more time in on the photography then the meal. Not true but I'm getting there (can you say MPS - multiple photographic equipment syndrome?)

        • Attjack
          Attjack commented
          Editing a comment
          I just snap photos with my phone.

        • Black99vette
          Black99vette commented
          Editing a comment
          Love game hens! Nailed it!
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