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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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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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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 | #481
    Pizza night. Cooked outside in the Italia pizza oven. Detroit, New York, and Margarita
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    • Troutman
      Troutman commented
      Editing a comment
      Those are some awesome looking pies. I'll take an edge piece off that Detroit style please !!!

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

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Got to love those little cups of oil in those peperoni!

  • Top | #482
    First cook on the new PBC....Ribs, Sausage and pork butt for pulled pork. Awesome cook, might be the best pulled pork I’ve ever made!!!
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    Comment


    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      Troutman this will all be gone by dinner tomorrow!!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Pbc, pbc, pbc!!!!!

    • Mudkat
      Mudkat commented
      Editing a comment
      Boy that all kooks good!

  • Top | #483
    Shrimp, lobster and tenderloin on Kalamata Ciabatta with heirloom tomato, shallots and garlic. An easy “Go to.”
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    • klflowers
      klflowers commented
      Editing a comment
      That’s a go to? Dang.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Yes!

    • Mudkat
      Mudkat commented
      Editing a comment
      You knocked em out of the park HH!

  • Top | #484
    Pork Chop, double-cut, cooked SV then seared and glazed with maple syrup. Served with sauteed spinach.

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    • Henrik
      Henrik commented
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      Winner!

    • Troutman
      Troutman commented
      Editing a comment
      Boy that chop looks good

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Quite th Culinary Masterpiece, there!

  • Top | #485
    Garlic-cumin chicken on a bed of rice cooked in mushroom broth with asparagus and mushrooms.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really goody!

  • Top | #486
    I made some Sous Vide ribs. 150 F X 18 hrs. Then I shocked the ribs and got the BGE going. I set the temp for about 275 F. I added some The Slabs Stephy Style Rub before the bath and again once I took it out of the bag, post shock.

    I got the BGE up to 275 F and let the ribs go for about 3 hours. I set a glaze on the ribs with about 20 mins left in the cook. These were awesome! I was really impressed. The texture was great all the way down the rack. I will be doing this more often. Sooooo easy.
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    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Dang. you guys keep tickling my MCS with this sous vide thing!

    • Spinaker
      Spinaker commented
      Editing a comment
      Block out he haters, give in to MCS, it is good stuff man. Just another fun way too cook! I love to Sous Vide, Shock then smoke. PappyBBQ

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      I know I know. You're right Spinaker. I'm thinking about how a corned beef brisket would turn out SV'd. I'm going to succumb sooner or later. I know it. There is no denying it...

  • Top | #487
    My Secret Santa who shall remain unnamed .....​​


    ...gifted me with this little gem in December ....

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    ...so I figured it was a special hunk of meat for a special occasion. Well it just so happens that my wife is a picanha freak, she thinks it's the best piece of beef on the planet. So I figured since it was her birthday over the weekend I'd cook her a special dinner with a special piece of meat.

    I salt brined it on Friday evening thinking to cook it Saturday night but one thing led to another and I didn't get it onto the grill until Sunday, so it had a 48 or so hour brine. Makes for an almost aged effect on the skin of the meat. Here it is before the cook looking like a piece of meat pie ...

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    The thing was so big and thick that it was almost roast like. Had some issues with the wind and some temp swings but got her cooked and sliced....

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    All in all a fabulous piece of meat, super tender. I made some mushrooms in a Merlot/beef stock reduction and served with some roasted veggies and some Cuban black beans. Made the little lady happy .....

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    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Seems to check out.

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Now that there's a FINE looking plate of goodness!

    • Willard
      Willard commented
      Editing a comment
      I have a birthday coming up, so...

  • Top | #488
    Ribs!

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    • klflowers
      klflowers commented
      Editing a comment
      Nice rack.

    • Red Man
      Red Man commented
      Editing a comment
      klflowers I get that a lot 😁

    • Spinaker
      Spinaker commented
      Editing a comment
      These look fantastic!

  • Top | #489
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    4” of snow and cold. Sounds like a good day to make a roast beef! Seared it on the gas passer and then into the Traeger to finish it off. It came out delicious. The wife and I (and the two dogs) approve of Meathead’s recipe

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

    • panteracfh3
      panteracfh3 commented
      Editing a comment
      Thanks!!!

    • clb239
      clb239 commented
      Editing a comment
      Cooking in the snow is great...

  • Top | #490
    Leftover Asian slaw on top of greens with half an avocado.

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    Comment


    • Dan Deter
      Dan Deter commented
      Editing a comment
      While that looks good, I worry that not having any meat in there at all could get you ex-communicated from the site...

    • Attjack
      Attjack commented
      Editing a comment
      Dan Deter Hopefully the wagyu steak I grill tonight will get me back into the good graces of AmazingRibs.

    • Skip
      Skip commented
      Editing a comment
      Yum!

  • Top | #491
    Am I supposed to click "Like" on everything? It is hard not to! Great job everyone!!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      LOL, Where are your cooks, brother?!?

  • Top | #492
    Click image for larger version  Name:	F6EA4A9E-AEC4-4074-87D2-C806C9F31AB1.jpeg Views:	1 Size:	1.54 MB ID:	637938 A shoutout of appreciation to Pit Member Skip for sharing the Cinnamon Swirl Bread Recipe. First try at making the recipe and it is worth the effort.
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    • Spinaker
      Spinaker commented
      Editing a comment
      very nice!

    • RonB
      RonB commented
      Editing a comment
      Well done.

    • Skip
      Skip commented
      Editing a comment
      Good job! I would eat that anytime!

  • Top | #493
    Wagyu flat iron steak smothered with mushrooms sauteed in sake with grilled brussels sprouts.

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    • Attjack
      Attjack commented
      Editing a comment
      My plan was oil, salt and pepper, then drizzled with balsamic reduction after grilling. But I searched for brussels sprouts and skewer out of curiosity and went with the above recipe when I saw it.

    • Troutman
      Troutman commented
      Editing a comment
      We take and combine the EVOO with Aged Balsamic to make a vinegrette, season with coarse salt and pepper, toss, marinade for a couple hours and grill

    • Attjack
      Attjack commented
      Editing a comment
      I need to get some pecans.

  • Top | #494
    I wanted to Grill out tonight but time nor weather were cooperating.

    So....Baked Red Snapper, Roasted Veggies, Radicchio Salad with Homemade Balsamic Vinaigrette.


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    Last edited by troymeister; February 21st, 2019, 08:19 AM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Oh Bravo !!! Love red snapper

  • Top | #495
    Lousy pic but great burger. My wife brought home ground chuck last night. Low-and-behold I had everything on hand to make grilled Korean Bulgogi Burgers with Kimchi Mayo and Pickled Daikon from the Serious Eats website except for red cabbage. (https://www.seriouseats.com/recipes/...rs-recipe.html). They were fantastic Click image for larger version  Name:	IMG_0693.jpg Views:	1 Size:	1.96 MB ID:	638542
    Last edited by hoovarmin; February 20th, 2019, 07:52 AM.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Looks good from here!

    • Attjack
      Attjack commented
      Editing a comment
      I've made this burger several times and it's great. I will always make that kimchi mayo. It's so good. I have some in my fridge right now. I use it for all kinds of things!

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Attjack - I agree. That mayo is special.
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