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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 | #541
    Found a couple Double R ranch choice New York strips at the grocery store that are obviously much better than choice. Couldn’t resist 😁. Cooked sous vide at 131, seared on the kettle, served with roasted veggies.

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    • treesmacker
      treesmacker commented
      Editing a comment
      I wanna find a steak like that! Good job!

    • Troutman
      Troutman commented
      Editing a comment
      I like steak !!!

    • Phil Averbuck
      Phil Averbuck commented
      Editing a comment
      Primo, awesome job!!

  • Top | #542
    Bought a 20# Wagyu brisket. After trimming and cooking it ended up at 8#!?! It was very tasty but came out to very expensive servings.
    I did an overnight cook at average temp of 235. Took about fifteen hours. Had to finish the last hour in the oven as my charcoal ran out. I recently switched from another brand to FOGO and it seems to have a shorter burn time.
    We are all stuffed so I’ll vac seal and freeze the leftovers.
    Served with baked beans and slaw.
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    Last edited by Sfdrew28; February 24th, 2019, 10:08 PM.

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    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      Redman Truer words have never been spoken. 👍🏼

    • Troutman
      Troutman commented
      Editing a comment
      Another nic brisket...must be brisket a Sunday !!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Expensive but delicious.

  • Top | #543
    Best ribs I ever made. Amazing Ribs indeed; thank you Troutman for your recent step-by-step. These are the first St. Louis style I've done. I'm a convert now, though I still like baby backs as well. I didn't dry brine with salt overnight, as the ribs (Hormel was all my local store had) were already containing salt. Instead, I wet them with the W sauce per your suggestion, then a light layer of Killer Hogs AP rub, followed by a home made pork rub (pictured in vacuum bag). I let this sit overnight and about till noon (16 hrs). I mixed up cherry, apple, and hickory pellets and placed in Rec Tec Trailblazer hopper. I also filled a 12" A-MAZE-N tube with Cookinpellets Perfect Mix (Hickory, Cherry, Hard Maple & Apple) and lit it all up. Started out at just 180 degrees for about an hour to really get some smoke embedded. Spritzed with apple juice and vinegar and bumped the heat up to 235. Cooked two and a half more hours at 235 spritzing on the hour. I didn't have any pink butcher paper, so used foil; spritzed well again as it went in foil. I didn't do the normal 2 hours in foil, just one hour. I used Trader Joe's "Carolina Gold" sauce on one rack - my wife likes that. I prefer a more savory sauce, so I found this on the web and mixed a batch... https://www.thespruceeats.com/savory...-recipe-333676. That went on the other rack. Cooked the sauce in at 225 degrees for about 45 minutes.
    And, you can see the result - perfect just pull off the bone cleanly with a nice tender chew. Thanks again Troutman and all of the other Pit members for your help and advice. Click image for larger version

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    • Willard
      Willard commented
      Editing a comment
      Good grief, Man, that looks awesome. That’s a pretty smoke ring.

    • theroc
      theroc commented
      Editing a comment
      Fine looking ribs!

    • FireMan
      FireMan commented
      Editing a comment
      Your pics just got better lookin as they progressed,

  • Top | #544
    First cook since my neck surgery! Ribs and chicken for a 29th anniversary dinner with all our kids. I forgot to take any pics of the two grill 5 hour cook, and my son had already dug into the ribs before I remembered to take a picture at all. And I forgot to grill the bags of artichokes in the fridge. Cooking those tomorrow...

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    • jfmorris
      jfmorris commented
      Editing a comment
      Willard you jinxed me! I just got back from the doctor, and they scheduled another surgery for Tuesday March 5th. So I basically wasted an entire month, as the first surgery (the more conservative one) did not do the trick, and we are going to the more aggressive surgery.

    • Willard
      Willard commented
      Editing a comment
      jfmorris OH CRAP 😮

    • jfmorris
      jfmorris commented
      Editing a comment
      Yep Willard, CRAP. C5/6 and C6/7 fusion.

  • Top | #545
    Rack of spares and a yardbird on the PBJr.

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    Just coated with Famous Dave's for a couple of hours. Ended up a bit overcooked and crispy on the last couple of little ribs, mostly because Junior wanted to be a weird, temperamental cooker today. Still really good.


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    Pit Barrel AP rub. So good on chicken.

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    • Skip
      Skip commented
      Editing a comment
      More nice Ribs & Chicken!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      pbc, pbc, pbc………….………...jr

  • Top | #546
    First rib cook on the new Old Country Smokehouse. Pictures are lacking, since I spent most of the afternoon fighting the temperature changes due to steady high winds. I had these seasoned up and ready to go last weekend, but something came up and I had to freeze them before they went bad. Went straight from the freezer to the smoker with these today, and that turned out to be a good thing.
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    • Skip
      Skip commented
      Editing a comment
      Still more Ribs & Chicken! Very Nice!

  • Top | #547
    Dang! There's a rib fest going on in this channel for sure! Need to get a slab o' ribs on my grill soon.

    Comment


    • Top | #548

      Working on my burger game. Smashed quarter LB Picanha patties. And
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      • Troutman
        Troutman commented
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        Picanha rules !! And in a burger, dude that look stupid delicious !!!

      • Spinaker
        Spinaker commented
        Editing a comment
        Dear god man

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Troutman I cut off a very little bit of the fat cap but the rest goes in the grinder. It make fatty burgers that crisp up beautifully when smashed on the cast iron. Plus, by me, Picanha is less than $5/lb.

    • Top | #549
      C'mon folks!!! Keep those high-quality pics coming! This is great. Awesome cooks!

      Comment


      • Top | #550
        Garden salad for breakfast/lunch but tonight it'll be freshly ground smash-burgers stay tuned for pics.

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        • Top | #551
          sous vide some pork chops then finished on the grill.
          Attached Files

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          • Top | #552
            Wife requested pulled pork for birthday dinner over the weekend. It was my pleasure... Click image for larger version

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            • Top | #553
              I had to go up to Lompoc this weekend to pick up some red oak for my wood burning Buckaroo grill. While there, I got a couple of tri-tips at Floriano's butcher shop. Cooked one up over the red oak for my wife and her sister when I got home. Easily the best tri-tip we have ever had. Can't recommend Floriano's enough, so if you're ever in Lompoc give them a try.

              Served it with roasted red pepper relish and mashed cauliflower with dill.

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              • Troutman
                Troutman commented
                Editing a comment
                Tri-tips and Santa Marias are a match made in culinary heaven. Nice job !!!

            • Top | #554
              Tonight's cook.... the artichokes I had prepped and forgot to cook yesterday! . They went well with leftover ribs.

              One of these days I need to learn some better photo techniques from Attjack - his photo kung fu is really strong lately.

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              • Troutman
                Troutman commented
                Editing a comment
                Yea grilled arties are in my wheelhouse for sure. Nice work JF !!!

              • Attjack
                Attjack commented
                Editing a comment
                Pics look good to me!

              • ItsAllGoneToTheDogs
                Editing a comment
                My favorite veg! I need to burn some on my MAK. I love 'em steamed, but rarely have them baked or grilled.

            • Top | #555
              Smash burgers with cheese, grilled onions, red cabbage, daikon, pickles, and a lime-harissa mayo. On side are mozzarella stuffed mini sweet peppers topped with tomatoes and balsamic reduction.

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              • Willard
                Willard commented
                Editing a comment
                That’s too cool! You’re an artist.

              • Troutman
                Troutman commented
                Editing a comment
                I agree, if your food is half as good as it looks, I'm comin' to your house !!!

              • Attjack
                Attjack commented
                Editing a comment
                Thanks, guys, the girlfriend was very impressed with the smashburger. I grilled them up on the flat side of my new GrillGrates and really got an excellent crust on them. The caprese poppers were tasty too. I had a big ball of mozzarella and a bunch of basil I needed to use otherwise probably would have went a different direction to better match the style of burger.
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