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

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  • Top | #16
    Doin' some thick cut X-mas ribs. Love the smell coming out of my Big Green Egg! I use cherry wood chunks for smoke flavor.

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    • Attjack
      Attjack commented
      Editing a comment
      Nice shot into the belly of the beast.

    • Henrik
      Henrik commented
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      You betcha Troutman, I absolutely love it!

    • Spinaker
      Spinaker commented
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      Speaking like a true Minnesotan. Henrik

  • Top | #17
    Can't decide which to cook first. Went to Central Market's meat market here in Houston (Disneyland of meat purveyors) and got me these really thick rib plates .....

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    ....or should I go from the smoked and braised giant lamb shanks (weighing in at about 2# each) ???

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    Decisions.....decisions .....

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    • EdF
      EdF commented
      Editing a comment
      I vote flip a coin - either way will be a win!

    • Henrik
      Henrik commented
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      I say: cook the one you cook least often!

    • theroc
      theroc commented
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      Wow. Definitely an E-ticket!

  • Top | #18
    Mac n Cheese on the first night of Winter.

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    • Mr. Bones
      Mr. Bones commented
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      That looks Great, Brother!

      Reckon it'd pair up well with some beans!

    • Black99vette
      Black99vette commented
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      Looks great!

    • Mr. Bones
      Mr. Bones commented
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      Have a Cool Yule!!!!

  • Top | #19
    We don't eat a ton of beans. In fact my last chili was beanless. I like beans alright but my girlfriend does not. When we go to the food carts for dinner and she orders a burrito it's double beef hold the beans extra cheese add avocado.

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    • Top | #20
      This has been a really cold fall but over the past week temps have crept up into the high-30's and low 40's during the day. Anyhow, last Thursday we had surf/turf with roasted sweet potatoes and a simple salad with a Caesar vinaigrette. The steak, foil packed mushrooms with minced garlic and potatoes were cooked on the top rack of the 14.5 WSM with the bowl removed. I lit 2/3 of a compact chimney of Kingsford Professional and poured it over a single layer of Kamado Joe lump. A golf-ball size of pecan wood added a kiss of smoke. 16-20 count shrimp was cooked on the gasser.

      Reverse sear here:

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      • Top | #21
        There's a reason why I only make beef stock once per year - it is a labor-intensive pain in the rear. My stock is a combination of what I got from an Emeril cookbook plus a couple of Cooks Illustrated ideas. Having made this stock for a decade, I now proclaim it to be my own. I use a 16-quart stock pot (it's almost a cauldron).

        The beef bones are brushed with olive oil, salt and pepper and roasted for 20 minutes or so. Here they are about to go in the oven:


        I take 1-2 pounds of lean ground beef and brown it in some water in the big pot:

        ​A couple of cans of tomato paste are thinned with some red wine vinegar and the mixture is spread over the bones which go back into the oven for a half hour. Fresh veggies also roast for a half hour and are topped with canned tomatoes:

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        Once everything is roasted it's all added to the stock pot along with: Salt, black pepper corns, oregano, red wine and bay leaves.

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        Here it is after much work filtering out all of the bones, veggies, fat, etc...this is what was left after I measured out what I needed for our Christmas beef stew:

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        • JeffJ
          JeffJ commented
          Editing a comment
          Craigar. I used that wine in the beef stew I made this morning. I used an entire bottle plus maybe a cup out of a second bottle. Because the bottle was open my wife and I drank it. I fully subscribe to the notion that if it’s not good enough to drink then it’s not good enough to cook with.

        • ItsAllGoneToTheDogs
          Editing a comment
          An instantpot or similar programmable pressure cooker would make that no longer a chore. There's a function on mine that alternates the pressure to "stir" when making bone broth. Chuck everything in, no smells, only 1 mess to clean, and then about 1/4 of the time as well. Just something to think about

        • EdF
          EdF commented
          Editing a comment
          I can attest to the value of a pressure cooker for this kind of work. But I'm also not messing with a recipe someone has made his own over a lot of years! Except to try it out!

      • Top | #22
        My girlfriend made this Kouign Amann. It was incredibly good.

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        • RonB
          RonB commented
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          That looks super!

        • Donw
          Donw commented
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          Beautiful.

        • HawkerXP
          HawkerXP commented
          Editing a comment
          Nice! Merry Christmas!

      • Top | #23
        90F today and the kettle was not being cooperative. Using lump charcoal and 2 small splits of Citrus wood could not get the kettle to lower than 290F. 2 smallish bone out pork bellies with MMD. I'm not sure how much quicker the cook took as we were enjoying a windless day outside. Results were good. Grilled some "Ou Kraal" Boerewors (sausage) at the end of the belly cook.

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        • HawkerXP
          HawkerXP commented
          Editing a comment
          Nice! Merry Christmas!

          What is that contraption in the top of picture?

        • holehogg
          holehogg commented
          Editing a comment
          HawkerXP that would be a rocket stove. Whenever time allows I do some xperimenting with it.

        • awechsler732
          awechsler732 commented
          Editing a comment
          My experiences with lump is that it always burns hot and fast which is why I prefer briquettes. looks good otherwise!

      • Top | #24
        Broke out the oil-less turkey fryer for some chickens.
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        • Top | #25
          Nothing says “Merry Christmas” like a fresh smoked batch of bacon! 🤣 Taking one of the thirds to mom and dad tomorrow. 10+ lb Costco pork belly wet cured 5.5 days. Smoked on the 26” w/ SNS with cherry and apple chunks. Took longer this time (3.5 hours vs normal 2.5) not sure why. Ran at ~230F most of the cook, and after 2:45 they were still ~140F IT so I opened up the vents and hurried it up. Had a test taster slice, man it’s so good right off the cooker!
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          • Top | #26
            Secret Santa burgers for lunch:

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            • Donw
              Donw commented
              Editing a comment
              The Lodge is so much fun to cook on!

          • Top | #27
            Lots going on here today!

            Christmas tradition is for my Oma and I to make carne adovada and posole for Christmas Eve dinner with the family. Got that done as well as my first pavlova for Christmas Day dessert. During al that, made a few brats on the grill along with my homemade kraut and onions. No pics of that though!

            And later tonight I’ll have a tri tip ready to! Not sure why I decided that would be dinner tonight when I’ve been picking at the salsa and carne after lunch! Haha.
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            • Top | #28
              Prime rib on the KBQ for an early Christmas.
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              • HawkerXP
                HawkerXP commented
                Editing a comment
                Nice! Merry Christmas!

            • Top | #29
              New York strip, mashed cauliflower, and avocado.

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              Last edited by Attjack; December 23rd, 2018, 09:45 PM.

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              • Black99vette
                Black99vette commented
                Editing a comment
                Looks great! I have never seen mashed cauliflower before.

              • Attjack
                Attjack commented
                Editing a comment
                We love it. Had it for Christmas dinner last night. You can make a big batch and freeze it too.

            • Top | #30
              Yesterday’s Morris family Christmas I was told finger foods were the theme of the day. So I made ribs, blasphemy style...they paired well with the Jalapeño jelly cookies from the night before!

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              • Donw
                Donw commented
                Editing a comment
                I hope you are leaving out some of each for Santa. They will get you a full stocking tonight!

              • HawkerXP
                HawkerXP commented
                Editing a comment
                Nice! Merry Christmas!

              • Black99vette
                Black99vette commented
                Editing a comment
                Looks awesome! Hmmm, NYE is coming around the corner - thanks for the idea!
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