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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 | #511
    Stacy enjoying that cowboy ribeye .... including picking the bone clean. Happy b’day to my wife

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    • Troutman
      Troutman commented
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      That’s my kind of woman !!!

    • JTpellets
      JTpellets commented
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      So nice of you to allow her to get the best part on her bday

  • Top | #512
    Pork kebabs marinated in mayonnaise, lemon juice, parsley & something from a bottle I haven't a clue what it is

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    • JTpellets
      JTpellets commented
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      Very good looking

    • hoovarmin
      hoovarmin commented
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      Dig it.

    • Attjack
      Attjack commented
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      I like your setup and I he food looks great.

  • Top | #513
    Tic toc. Found a brisket ($1.65lbs Choice HawkerXP TAG, your it!) and beat it into submission and added dizzy pig cow lick 👅. This is going on the kettle in the AM. Hopefully it’s a quick cook.

    I was gonna pastrami one of them ala Troutman but I got lazy.

    edit: I forgot to thank CandySueQ for the Secret not so secret Santa gift of the rub. Spicy Cow lick. Gracias!
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    Last edited by HouseHomey; February 23rd, 2019, 10:15 PM.

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    • JTpellets
      JTpellets commented
      Editing a comment
      The lowest iv ever seen brisket is $1.99. Nice find!

    • hoovarmin
      hoovarmin commented
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      You da man, Homey!

    • texastweeter
      texastweeter commented
      Editing a comment
      looking forward to the results!

  • Top | #514
    So MCS struck, and I got my shipment of PBC accessories, including the value pack of skewers. Looking for ideas for the skewers specifically, I ran across this video on YouTube of a “hanging cheesesteak”. Bingo.

    I bought a 3.5lb boneless prime rib roast at The Fresh Market this morning. Putting it in the freezer for an hour or so made it a little easier to slice thinly. Also sliced up one onion and two green bell peppers.
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    After slicing up the ribeye, I hit one side with Heath Riles Everyday Rub.
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    Then proceeded to start stacking, using a thick onion end as the base.
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    Lit the PBC with the 15/10/10 method and hung the beauty at 4pm. I’m not sure sticking the meat thermometer in is very reliable given the layering but can’t hurt. Shooting for 145F IT.
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    The PBC started at 370F and did it’s thing, falling to 260F after 90 min. At that point the hunk was reading around 100F IT and I needed to push it along. So I cracked the lid to push the temp up. After 2 hours it was 130F everywhere inside according to my thermapen, and I was up against the clock so I pulled it. After letting it rest 5 min I sliced into it.
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    Toasted a roll and melted some provolone on top.
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    Only thing I’d do differently is maybe use a little more rub (maybe on the veggies) and cook it longer, maybe 30 min. Really really good, great way to break in the skewers!

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    • Troutman
      Troutman commented
      Editing a comment
      Wow that is one strange looking concoction. I’ll give you cudos for originality that’s for sure !! Bet it was awesome.

    • texastweeter
      texastweeter commented
      Editing a comment
      Looks FANTASTIC

    • FishTalesNC
      FishTalesNC commented
      Editing a comment
      Thanks guys, we are definitely looking forward to leftovers for lunch this week! My wife seems to enjoy taking PBC leftover anything to work and making her coworkers drool, and this should do the trick. The in-laws are coming over in a few to get in on it too.

  • Top | #515
    I haven't done chicken thighs in a while and they were on sale. 1st one had bite through skin. 2nd one was good but not perfect bite through.
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    • Troutman
      Troutman commented
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      Thighs are my favorite hands down, those look good !!!

    • FishTalesNC
      FishTalesNC commented
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      There’s nothing like some simple, beautiful chicken thighs cooked perfectly. Man I gotta do this soon.

    • HawkerXP
      HawkerXP commented
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      You getting ready for competing? All you need is some lettuce in a Styrofoam box!

  • Top | #516
    Started oxtail soup for lunch tomorrow.
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    • HawkerXP
      HawkerXP commented
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      Dude! Your cooker is buried in a snowbank! Or is that one of those "cold soups".....

    • SMO
      SMO commented
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      HawkerXP I simmered the soup most of the day then put it in the "fridge" to cool down so I could skim the fat from the top

  • Top | #517
    Just didn’t seem right only burning one cooker tonight.... ribeyes, steelhead trout, potatoes, asparagus, and steamed mussels tonight in honor of our Backyard Cremator! Eat well and prosper!!!! Click image for larger version

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    • ecowper
      ecowper commented
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      Looks good .... well done :-)

    • HouseHomey
      HouseHomey commented
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      Yea sir!!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Dan would love it!💕🙉🐵🙉👍🏼🤝

  • Top | #518
    Tonight, however, beef arm roast slow cooked all day; with mashed potatoes, asparagus and mushroom gravy. Wife said I exceeded expectations 😉
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    • RickyBobby
      RickyBobby commented
      Editing a comment
      Looks delicious!

    • Henrik
      Henrik commented
      Editing a comment
      Nice!!

    • HawkerXP
      HawkerXP commented
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      You're working your way from the tail to the nose ring! Nice!

  • Top | #519
    Cooked two briskets. Took one to a friend and kept one. First time doing briskets on my Ranch kettle. The temp overnight dropped to single digits so it was really hard getting the temp over 230 most of the night.

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ID:	640659 Definitely not my best brisket. The one I took to friends was great but the one I kept was a bit dry on the flat. Most of the brisket was probe tender but there was a part in the middle that just wouldn't get tender. Probably my best smoke ring though for what that's worth.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I do find when I struggle to maintain temps, I don't get the ultimate outcome. That said, the meat looks really good. I'd eat that!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      I’d eat that!

      Points for degree of difficulty as well.

    • SMO
      SMO commented
      Editing a comment
      Looks really good!!

  • Top | #520
    Grilled some boneless, very thick, pork loin chops tonight ..... My tribute to our favorite Backyard Cremator ... may he RIP. Later I plan to enjoy a dram of single malt, as well.

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    • Top | #521
      Them suckas huge!

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      • Top | #522
        “Their off” on this frigid SoCal morning. Tic toc I want a fast cook please. Love the smell of cherry in the morning.
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        • HawkerXP
          HawkerXP commented
          Editing a comment
          Hope you have you winter hat and gloves on!

        • jgreen
          jgreen commented
          Editing a comment
          Not sure you can use “frigid” and “SoCal” in the same sentence. Looks fantastic though.

      • Top | #523
        Bacon & Ribs
        Another first for me curing a pork belly. Started curing process last Saturday finishing it up yesterday. The plan was to add some ribs. Well this is a learning process and I did not factor in the size of these belly’s. I ended up wrapping the ribs in parchment and foil and put them in oven. Put the belly’s on the bottom and top grates of my WSM 18 and intended to finish the ribs on the smoked after the belly reached 160. It worked out better than expected!
        The bacon came out great! The ribs were awesome!
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        • HouseHomey
          HouseHomey commented
          Editing a comment
          That’s happy food! 😃

      • Top | #524
        Click image for larger version

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Nice Dog, Brother!

          Nuthin wrong with whole wheat, neither!

        • Willard
          Willard commented
          Editing a comment
          The whole wheat tasted fine but it needed more firmness. I steamed it the first time but microwaved it for 10 sec the second time (yes I 2) and it was better. Absolutely delicious though. Thanks Meathead for the recipe!

        • SMO
          SMO commented
          Editing a comment
          Ahhhh! A classic!

      • Top | #525
        Weirdest 90 min cook on my PBC yet...

        Started out with Smoked Cheez-It’s with Bacon Salt cuz we were out (45 min). Threw in a head of garlic in the CI roaster (1 hour). Tops cut off the garlic, olive oil, salt and pepper.
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        When those came off, I hung two skewers of 26-30 count peeled and deveined shrimp tossed in PBC All Purpose rub. I could get a dozen on a 10” skewer. At the same time, I hung some Klements hot dogs for a quick dinner later during the week. These went 15 min.

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        Meanwhile, my wife boiled some pasta and used the roasted garlic to make garlic butter. Lunch was good!

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