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

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  • Top | #556
    Tonight I smoked a turkey breast. I removed the skin, sliced it up with some kosher salt in the pie tin.
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    • HawkerXP
      HawkerXP commented
      Editing a comment
      You must still be in your 30's. Salt! Skin! Mrs. Hawker has removed those words from our table LoL

    • Randy-Phx
      Randy-Phx commented
      Editing a comment
      I wish. I’m closer to 60 than 30.

  • Top | #557
    Ran a couple 6.5 lb.~ish pork butts last night, on th OKJ Highland, In Lovin Memory of Danjohnston949 ...
    Two different rubs, as well...
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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Willard, many thanks fer yer kind words, as well, Brother!

      Ya ain't stealin nobody's nuthin, yer Family!!!
      Pipe in whenever/wherever I'm involved...

      Yall're makin me cry, all over again, though...

    • Willard
      Willard commented
      Editing a comment
      Mr. Bones, you’re very kind. I’m sorry for the pain you are feeling.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This looks mint!

  • Top | #558
    Last night I made Malcolm Reed molasses glazed salmon. It was very good and easy to make.
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    • Troutman
      Troutman commented
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      That's a good recipe, I've cooked it as well. Nice work, I'd consume that whole plate.

    • Randy-Phx
      Randy-Phx commented
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      Troutman Do you know how long the Molasses Glaze will last in the fridge?

  • Top | #559
    Lamb pops. Sous Vide and grill grates upside down for the sear Click image for larger version

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    • FireMan
      FireMan commented
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      That meat sure does look like candy.

    • Willard
      Willard commented
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      That is cool.

    • Troutman
      Troutman commented
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      I love those, perfectly cooked too !!

  • Top | #560
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ID:	642260HouseHomey More lamb. Hey check out the 50% off SWEET!

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    • JeffJ
      JeffJ commented
      Editing a comment
      How did the grilled beer can turn out?

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Exceptional! I always use the reverse sear on all my beer products JeffJ

    • N227GB
      N227GB commented
      Editing a comment
      Beer Can Lamb is not to be confused with Beer Can Chicken.

  • Top | #561
    Last Friday we had parmesan chicken on the menu. When I planned the menu for the week my intention was to cook this in the oven. However, I left work a bit early and got home before 5. It was 39 degrees and sunny - a beautiful day in Michigan in February. So, I decided I wanted to cook outdoors. I pulled the Jumbo Joe out of the garage and lit a compact chimney of Stubbs briquettes. I baked the chicken indirect. I was really happy with how it came out. For the pic I should have removed the little nubbin that broke off.

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Those look extremely savory, an invitin, Brother!
      Fine Job, there!

    • JeffJ
      JeffJ commented
      Editing a comment
      Thank you Mr. Bones

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Love chicken parmesan! Mmmm smoky CP sounds even better!!

  • Top | #562
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    • Troutman
      Troutman commented
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      Pato?

    • Attjack
      Attjack commented
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      Mmm. Looks incredible.

    • theroc
      theroc commented
      Editing a comment
      That's a work of art

  • Top | #563
    Tri-tip (prime), cooked SV then seared. Served with potato sticks from a can, salad and a glass of 2013 Livermore Cab.

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    • Willard
      Willard commented
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      That’s living the good life in my book 🍻

    • Henrik
      Henrik commented
      Editing a comment
      Now I'd eat that!!

    • Skip
      Skip commented
      Editing a comment
      Tri Tip is a favorite! Looks great!

  • Top | #564
    $5.50 lbs very nice my friend. Gotta see what I can find this coming weekend. Those look great too!

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    • Top | #565
      Two Fatties! One in honour of our Bard - Rabbie Burns our "Fat Haggis" - with the best local haggis and some spicy cheese. And a Scottish Breakfast Fatty - with black pudding, egg and haggis!
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      • hoovarmin
        hoovarmin commented
        Editing a comment
        The Bard would be proud! Looks amazing.

    • Top | #566
      Nothing special and no impressive pictures to write home about.... still happy to be standing in front of my grill with a beer and cooking some marinated turkey breast strips from my local butcher....

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      • Top | #567
        Brisket chili with the leftover brisket from this weekend. This is a favorite of my 7 year old.

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        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Beautimous Brisky Chili, Amigo!

          Lovin that thickness!!!!

        • HawkerXP
          HawkerXP commented
          Editing a comment
          That will stick to your wibs!

      • Top | #568
        Weeknight dinner - The pork loin was cooked in the 14.5 WSM and it went in fully frozen. The brussels were cooked in the Jumbo Joe. The red skins were cooked in the WSM. It was cold outside - 14 degrees. I used Embers briquettes and the food came out really, really good.

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        • Top | #569
          Made this last weekend and forgot to post it: Pork Belly Burnt Ends, or Man Candy as a local bar and grill calls it. I used the recipe from this site (including their rub): https://www.vindulge.com/smoked-pork...ipe-and-video/

          For the braise I added a chopped poblano pepper and several chopped jalapeno peppers. I used some Basswood honey, Stubbs BBQ sauce, and about twice the butter the recipe called for.

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          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Oh. Hail Yessss!!!!

          • painter
            painter commented
            Editing a comment
            Whoa Daddy!

          • HawkerXP
            HawkerXP commented
            Editing a comment
            Give me, give me a bite. Please...……...

        • Top | #570
          First go at baby back ribs on the PBC. I have been following the PBC instructions for lighting and have been getting around 270°F average temp. It's been rather cold in Jersey and I've been cooking outside anywhere from 35°-45°F. Does anyone know if the average temp in the PBC will go up in the summer? I had heard that it usually ran 300-325°. I've tried chicken a few times and the skin was not as crispy as I had hoped.

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          • hoovarmin
            hoovarmin commented
            Editing a comment
            I'm new to the PBC also and have found that with mine I have to remove a rebar and crack the lid to get the temps I need to crisp chicken skin.

          • N227GB
            N227GB commented
            Editing a comment
            When I do chicken in my PBCjr its usually six halves, so pulling a rebar is not an option for me. I like to crack the lid with a small twig from the yard.

          • Geekandproud
            Geekandproud commented
            Editing a comment
            I tend to use both rebar for hanging too. I will give cracking the lid a go. I am still hoping the temp rises when the weather warms up.
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