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 | #256
    Click image for larger version

Name:	Shak1.jpg
Views:	1
Size:	1.17 MB
ID:	623190Click image for larger version

Name:	shak2.jpg
Views:	1
Size:	1.25 MB
ID:	623191Click image for larger version

Name:	bread1.jpg
Views:	1
Size:	1.50 MB
ID:	623192
    Made Shakshuka for breakfast and my first time making bread, next time I will rotate the bread halfway through for even browning on both loaves.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      What is Shakshuka (for the ignorant among us)? Looks tasty !!!

    • Oozzy
      Oozzy commented
      Editing a comment
      It is pretty much eggs poached in a spicy tomato sauce. I have had it a few times in the Middle East and at an Israeli restaurant here in Philly. We decided to try and make it ourselves at home and loosely used a NYT recipe as a guide.

    • Ernest
      Ernest commented
      Editing a comment
      My favorite kind of eggs!!!! BRAVO. I love those over some jasmine rice

  • Top | #257
    Smoked up some spares, last night...
    Click image for larger version

Name:	20190113_222205.jpg
Views:	1
Size:	1.78 MB
ID:	623207
    Haveta say, these were a steal at $1.68/lb.
    All Natural, an Gluten Free...
    Click image for larger version

Name:	20190113_222417.jpg
Views:	1
Size:	830.6 KB
ID:	623208
    I snacked on th tips from both racks, to check my product...
    Click image for larger version

Name:	20190113_222506.jpg
Views:	1
Size:	1.01 MB
ID:	623209
    Because...Why Not?
    Click image for larger version

Name:	20190113_223232.jpg
Views:	1
Size:	906.1 KB
ID:	623210
    My QA Manager was ever-present, an approved th results.
    Click image for larger version

Name:	20190113_223300.jpg
Views:	1
Size:	1.04 MB
ID:	623211
    I wrapped up th main slabs, an put em away to chill, to be finished off in my oven, today...

    Comment


  • Top | #258
    So I have a problem... The weather has been too nice and so I just keep buying random meat. I didn't need a pork loin, and definitely not a 7 1/2 pounder... But the sign said sale, so here we are.

    Click image for larger version  Name:	0112191134_HDR.jpg Views:	1 Size:	3.07 MB ID:	623451

    So I cut the least uniform part off and shaved most of the fat off, I should have trimmed it 100% but close enough. Sliced into thin strips and used maple syrup, red pepper, salt, curing salt, pepper, and a dash of soy. This tasted salty enough, but the finished product needed a light dusting of salt to bring the taste up a notch... Cured for 30ish hours and POW! 4-ish lbs smoked pork jerky.

    Click image for larger version  Name:	0114191701_HDR.jpg Views:	1 Size:	2.64 MB ID:	623452

    Then I rolled out the remaining piece, trying to keep it an inch thick. Added the fat trimmings and a dash of a random rub on the inside, and then rolled it all back up to dry brine over night.

    Click image for larger version  Name:	0114191718_HDR.jpg Views:	1 Size:	3.60 MB ID:	623449

    Smoked at 225 for just under 3 hours to 128 internal, and then glazed it with the Blues Hog Tennessee Red I hadn't tried yet from my Secret Santa. Spent about 8 minutes at 300 and the internal was getting to 135 fast so pulled it and used my torch to finish it off inside.

    Click image for larger version  Name:	0114191840_HDR.jpg Views:	1 Size:	2.94 MB ID:	623450

    I was iffy on adding the trimmed fat into the roll, but it turned out really well, only 2 slices where the thicker trimmings ended up having to be cut around. That sauce is delicious, the wife doesn't like spicy, so it wouldn't work on ribs or chicken for her, but just perfect for this application. I know what my left overs are the rest of the week

    Click image for larger version  Name:	0114191845_HDR.jpg Views:	1 Size:	2.95 MB ID:	623448
    Last edited by ItsAllGoneToTheDogs; January 14th, 2019, 08:52 PM.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Beautiful Job, an great write up!

    • ItsAllGoneToTheDogs
      Editing a comment
      Mr. Bones it's funny, it was one of those "I bought the meat before I knew what I was gonna do with it" things. Surprisingly it was really hard to find a smoked non-tenderloin recipe that wasn't a rolled deal. I wanted to try it without added stuffing, though I guess I kinda cheated with the fat, but I wanted a baseline for future endeavors. Since I couldn't find what I wanted, I made what I wanted instead. Hope it helps someone down the road, mistakes and all

    • EdF
      EdF commented
      Editing a comment
      Great thinking and execution!

  • Top | #259
    Broiled Coho salmon slathered with a harissa-lime-mayo and kale caesar salad.

    Click image for larger version

Name:	20190114_190532.jpg
Views:	1
Size:	947.2 KB
ID:	623530

    Comment


  • Top | #260
    Fried rice from the other day. Bacon took it over the top.

    Click image for larger version  Name:	P_20190109_180144[1].jpg Views:	1 Size:	1.40 MB ID:	623532

    Comment


    • Top | #261
      Jus some leftover spares, along with some bourbon baked beans, (not pictured)...nuthin fancy, or special.

      Click image for larger version  Name:	20190114_215625.jpg Views:	1 Size:	1.84 MB ID:	623544
      They wasn't too awful bad, though...
      Click image for larger version  Name:	20190114_220433.jpg Views:	1 Size:	1.07 MB ID:	623545
      Mangaged to suffer through th whole deal, eventually...
      Click image for larger version  Name:	20190114_220443.jpg Views:	1 Size:	1.06 MB ID:	623546
      Sorry fer drippin juice all over yer monitors...
      Click image for larger version  Name:	20190114_220500.jpg Views:	1 Size:	1.44 MB ID:	623547
      Not too sham dabby, gotta say, especial fer day after...
      Click image for larger version  Name:	20190114_220558.jpg Views:	1 Size:	1.25 MB ID:	623548

      Best part is, I still got ~1.5 slabs left, fer lunches, chili, etc.

      Comment


      • Red Man
        Red Man commented
        Editing a comment
        I used my leftover baby backs from last night to make McRib sammiches, no pics 😞, but that was a tasty way to use leftover ribs!

      • klflowers
        klflowers commented
        Editing a comment
        Beautiful, Mr. Bones

      • Henrik
        Henrik commented
        Editing a comment
        Awesome bark on them ribs!

    • Top | #262
      Did some blasphemy ribs Sunday after doing some ox tails on the weber. Had all kinds of problems keeping the weber/sns under 250, so I kind of gave up and let it ride. The ribs came out pretty good anyway, and last night the much better half made some beans and slaw. Mr. Bones, it looks like she is not coming off the bean recipe anytime soon; I don't even know it. I'll have to set up some spy devices or something.
      Click image for larger version

Name:	20190114_192208.jpg
Views:	1
Size:	3.02 MB
ID:	623583Click image for larger version

Name:	20190114_192527.jpg
Views:	1
Size:	3.44 MB
ID:	623584
      Last edited by klflowers; January 15th, 2019, 07:11 AM.

      Comment


      • hoovarmin
        hoovarmin commented
        Editing a comment
        I hate it when the Kettle misbehaves

    • Top | #263
      This was one of my fastest cooks ever, but it was one of those days too. Comfort food to the rescue - some semi-fancy hot dogs, I even added some greens:

      Click image for larger version  Name:	HotDogs 2.jpg Views:	1 Size:	1.68 MB ID:	623648

      Now that's what I call food for the soul.

      Hotdog #1 (left): ketchup (yes), mango/habanero mustard, fried onions

      Hotdog #2 (middle): Ketchup, mango/habanero mustard, rocket and spinach leaves

      Hotdog #3 (right): rocket and spinach leaves, remoulade sauce (a french thing I think)

      A bit unorthodox toppings, but it sure went down well.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        None, I'll take a Chicago dog all the way please....and NO ketchup

      • JeffJ
        JeffJ commented
        Editing a comment
        Very, very creative. Nicely done!

      • Black99vette
        Black99vette commented
        Editing a comment
        Looks great (Other than the ketchup - I think there is a county ordinance against it where I live).

    • Top | #264
      Lunch

      Click image for larger version

Name:	yaiH50IMXpQZADYdVv54zGz3i1TyJy7d46ZxUPB9_uuqGlkxSE_eA7L2_SukJJ66U7CPQmu5jtAgatb6opE8velm1YnwL6NvuThu_1jdli-lH5wzecJ-3EUHFd2dIUztNdreuO7QZB4n__yPD7yCrKiPVRLIsy9sUqv8OOwa38bIoAlbNSqf6NCk82oXNqVGoq74QJvYnOTyHUhT_7JwRPHhrdCUh0aBBDbSGpE7WhIxUqsmBvEhw5FFtVdppfV
Views:	1
Size:	364.7 KB
ID:	623694

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Oh, I ate it and I almost always get the food on the plate. Very rarely do I miss.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous meal/plate, chock fulla vitamins!

        Another Great Job, Brother!

      • Attjack
        Attjack commented
        Editing a comment
        A tasty salad is my daily multivitamin, Mr. Bones.

    • Top | #265
      Had a point in the freezer from a Sous Vide session and made burnt ends in the PBC.
      Click image for larger version  Name:	IMG_0644.jpg Views:	1 Size:	3.65 MB ID:	623725
      Click image for larger version  Name:	IMG_0646.jpg Views:	1 Size:	2.36 MB ID:	623724

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Oh yummy, my mouth is watering as well.

      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Those look fantastic!!

      • jgreen
        jgreen commented
        Editing a comment
        Sheesh. Beautiful.

    • Top | #266
      2 days ago the weather forecast was 32 and clear skies. Well, this is Michigan so it only follows that 2 days later it would be 27, sprinkling and windy as all heck. I was planning on cooking tonight's dinner on the patio on the PBC. The weather prevented that so I defaulted to the 14.5 WSM at the base of the garage, just under cover. I cooked 4 turkey legs and a 3+ pound English roast (I prefer chuck roast but the local grocery store ran a deal where if you bought an English roast you got a bag of carrots, a bag of potatoes, a bag of onions, a packet of McCormick's pot roast seasoning pack and a big package of rolls for free) put some WSM-goodness color on the roast before adding it to the Dutch Oven.

      The wind was infuriating. The meat took a long time to cook due to the wind. After an hour I set up a wind-shield but - and I'm not exaggerating - the wind would change direction every few minutes.

      It was frustrating but the turkey legs turned out really good (I wish I had taken a pic of them torn apart - they had a great smoke-ring):

      Click image for larger version

Name:	IMG_1976.JPG
Views:	1
Size:	1.54 MB
ID:	623789

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Those turkey legs look great, and that English roast sounds good as well. Treated like a chuck roast it should be delish !!!

    • Top | #267
      Pork chop (double cut), dry-brined then cooked SV then seared and glazed with maple-bourbon. Served with green beans in butter and a nice Lodi Zin.

      Click image for larger version

Name:	pork-chop-grbeans2.jpg
Views:	1
Size:	50.7 KB
ID:	623799

      Comment


      • JeffJ
        JeffJ commented
        Editing a comment
        That is a great weeknight dinner!

      • Attjack
        Attjack commented
        Editing a comment
        Your stuff always looks so good.

    • Top | #268
      Sirloin steak, cooked SV then seared, served with green beans in butter and a nice glass of Lodi Zin.


      Click image for larger version

Name:	sirloin-gbeans.jpg
Views:	1
Size:	47.5 KB
ID:	623935

      Comment


      • Top | #269
        Used the leftover Honey Baked ham from Christmas today... SWMBO broke out her InstaPot and did a “quick soak” on some navy beans this morning. Then she went back to a recipe we’ve used for years from her Fix It & Forget It cookbook and slowcooked everything all day in the InstaPot (except she added carrots this time on a whim). Turned out a little bit on the watery side, no clue as to why, never did that in the old slow cooker. Served over a nice thick buttery piece of Texas toast just like when I was a kid. Fabulous flavors going on.
        Attached Files

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          Did you use the regular Instant Pot lid? If so that would probably make it watery. They sell a slow cooker lid for the instant post that will allow moisture to escape better.

        • FishTalesNC
          FishTalesNC commented
          Editing a comment
          Pretty sure she did Attjack thx for the heads up. Maybe I’ll surprise her with that extra lid soon. It was even better after it sat a bit, wasn’t really an issue. Gonna polish off those leftovers tonight in fact!

      • Top | #270
        My wife says I do lousy pics! I agree. At times I don’t have the time or patience cuz I’m in the middle of a cook & haven’t planned on photography. So here is a couple of lousy pics of a Creekstone Fearms Tri Tip.
        The cook didn’t turn out anything like I had planned. I was going for a low 225 & slow to 120, then a sear. Goofed & overcompensated with a full chimneyof bqts. Got em piping hot, wrong move & my temp blew thru to 335 on my Weber K. I’m watching the temp rise in the Tip climb & figured at this rate it’s going to be done in an hour. So, I shut all vents & took the dog for a walk for 20 minutes. Came back to find the Tip was at 121 & the kettle at 260 for a total of 1 hour. I feared the worst, but forged ahead. Put taters & squash on & sat & watched the kettle drop & the Tip rise to 130 for about a half hour. Figured I was doin a little of what I wanted to do. Seared the Tip & got the fixings ready & we were eatin in about 15 minutes. It was wonderful. Ha, who would of thunk it. My wife said it was “tasty & juicy”.
        I did do something a little different. I dry brined overnight with Celtic Grey Salt. Didn’t tell my wife until after her tasting the beef. I’ve been doing a little readin on the differences of salt. According to the book Salted-a manifesto on The world’s most essential mineral, there is a big difference in salts that we cook with. The SaltFatAxid Heat got me started into the research. For what it’s worth. Click image for larger version

Name:	F2787EE6-BB64-480A-AFEC-571B2C3EA43A.jpeg
Views:	1
Size:	522.7 KB
ID:	624120Click image for larger version

Name:	CAD3280B-D135-42BE-B772-3A4E0B621346.jpeg
Views:	1
Size:	787.8 KB
ID:	624121Click image for larger version

Name:	3643B84C-5FF6-4FB4-A760-72F7BAA3A388.jpeg
Views:	1
Size:	657.7 KB
ID:	624122

        Comment


        • hoovarmin
          hoovarmin commented
          Editing a comment
          What was the verdict on the special salt?

        • FireMan
          FireMan commented
          Editing a comment
          hoovarmin , I’m no scientist or computer geek, but it seems the salt penetrated deeper in the meat than previous tri tips I’ve done. My wife says there was an improved taste & juiciness to an already great tri tip, as I’ve done a few in the past. Plus the brine was only 18 hrs.

        • klflowers
          klflowers commented
          Editing a comment
          "Lousy pics" ? I think not. That looks gooooood.
      Working...
      X