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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


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


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.


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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


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


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


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

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

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  • Top | #46
    Christmas eve cook

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    • Top | #47
      Haven’t posted in a long time and this is only tangentially related because it utilized some frozen leftover “better than katz’s“ pastrami. But I’m reaponse to a bit of a challenge, I give you pastrami Reuben egg rolls (with handcut yam fries)

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      • barelfly
        barelfly commented
        Editing a comment
        These look outstanding!

      • Skip
        Skip commented
        Editing a comment
        Those look great!

      • Spinaker
        Spinaker commented
        Editing a comment
        Wow, man. This is spectacular.

    • Top | #48
      The little Rec Tec Stampede just rocked some prime rib!

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      • Troutman
        Troutman commented
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        Good job on that prime rib brother, had the same thing !!

    • Top | #49
      4 pound rib roast, sous vide at 140F, then finished on the smokey joe. Click image for larger version

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      • Elton's BBQ
        Elton's BBQ commented
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        Nice!

      • Troutman
        Troutman commented
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        Excellent, next time cut it open and show us the internals !!!

      • Henrik
        Henrik commented
        Editing a comment
        That roast looks humongous on the smokey joe!

    • Top | #50
      The annual Prime Rib went through the traditional oven treatment this year...... I did however break from tradition and finish it over indirect heat in on the kettle with some cherry and oak smoke to kiss it up a notch. Final product was amazing! Made an oven roasted Pheasant for my beautiful wife since she doesn’t eat Prime Rib. She said it was good too, although, the piece I had was a touch dry. Probably about 5 minutes took long in the oven is all. Twice baked potatoes to round everything out. Merry Christmas Everybody!!!!!! Click image for larger version

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      • RickyBobby
        RickyBobby commented
        Editing a comment
        I think next time, I will un cover the Pheasant to better brown the skin. The particular recipe I followed was in a Dutch oven for the entire cook.

      • Troutman
        Troutman commented
        Editing a comment
        Man I'll take that pheasant anyday !!!

    • Top | #51
      And here are some rouladens, Bavarian style. Troutman since I mentioned these so many times to you, thought I’d share how my family makes rouladens.

      Sliced top round, smeared brown mustard, onion, S/P, bacon and a kosher spear. Browned and braised for 4 hours to make gravy. Served with spatzen, or spatzle as some call them, and Blau kraut. This is what I remember growing up eating on Christmas Day. It’s been quite some time since we did this for Christmas dinner, but oh how I missed these!

      Best part, kids helped make these and the spatzen, which they have never done since it has been so long. I think my son may have found one of his favorite dishes.

      And then for dessert, my first attempt at pavlova. This was outstanding. So simple, so light, and so refreshing with the mango, kiwi and blueberry topping with whip cream.

      I hope everyone enjoyed the day! Merry Christmas!
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      • Top | #52
        Christmas tri-tip. nailed this one.
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        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Looks really good

        • Henrik
          Henrik commented
          Editing a comment
          Yes you did!

      • Top | #53
        Just a little chuckie and venison ribs for Christmas dinner. Click image for larger version

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        • Elton's BBQ
          Elton's BBQ commented
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          Nice colors to them..

      • Top | #54
        Christmas dinner ..... rib roast, mashed potatoes, gravy, horseradish sauce, cheesy potatoes, sautéed Brussels sprouts, spinach and pomegranate salad .... amazing joint effort .... I did the roast, mashed potatoes, gravy, horseradish sauce and my wife did the cheesy potatoes, Brussels sprouts, and salad

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        and for dessert, we had pears and pomegranate seeds .... tossed in brown sugar, cinnamon and nutmeg, topped with homemade whipped cream
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        Last edited by ecowper; December 25th, 2018, 09:55 PM.

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

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Great lookin Feasy, Brother!!!!
          Yall Done Good!!!!

        • Troutman
          Troutman commented
          Editing a comment
          Can I get and Amen ????!!!!!

      • Top | #55
        Smoked a Christmas ham. I used Meathead 's recipe.

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        • Elton's BBQ
          Elton's BBQ commented
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          Looks great!

        • Troutman
          Troutman commented
          Editing a comment
          Gorgeous plating

      • Top | #56
        Gammon (boneless uncooked) no rub used with Chris Lilly's Spicy Apricot Glaze.
        Smoked naked at 250F for 2 hours then glazed and wrapped to 130 IT.
        Removed foil saving the juices, glazed and cooked to 140 bit longer than planned.
        Glazed again and a quick roll on grid over the hot coals.
        Was dryer than expecting (OK) but the juices from the foil was unbelievable (sweetish) and went so well with Gammon slices.
        Chicken Sosatie's, Couscous butternut salad, curry noodle salad, Greek salad and sweetcorn.
        Traditional trifle for pudding.

        Wrapped with Sosaties (snack'ers) over coals

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        After "coal roll"

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        Sliced.

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        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Nice result

      • Top | #57
        It was a busy two days for cookin’ over fire!
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        • Troutman
          Troutman commented
          Editing a comment
          I did the same only 4 days for me !!! Great looking Christmas !!!

      • Top | #58
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        • holehogg
          holehogg commented
          Editing a comment
          Good looking first post.

        • HawkerXP
          HawkerXP commented
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          very NICE!

      • Top | #59
        Christmas eve cook: I dry brined the birds for 24 hours (gosh nice having a 2nd fridge), and did a butter injection. I put together a Simon and Garfunkel rub (I used Mexican Oregano - but I'm guessing one can't tell the difference) . For the most part I followed the Ultimate Turkey recipe verbatim. The turkey was on the 22" with a SnS, it ran at 400 for 1.5 hours. The chickens were on the WSM - 18 top rack with and empty water pan. I had the WSM lid slightly cocked and it ran at 350. I must say the gravy turned out awesome.

        Ultimate Turkey:
        https://amazingribs.com/tested-recip...dapted-cooking

        Video:
        https://youtu.be/sB8jfKbNjRs



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        My wife's sister totally killed the tacos Al pastor this year - OMG!

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        Funny Story:
        So my wife's family, all from Mexico, never have had gravy for the most part. They typically have mole with turkey. So I bust out my Ultimate Turkey gravy and talk them into trying (Side note my wife asked me not even to make the gravy). They were like OMG, we have never tasted anything like this before. I look over and my wife's mother, who doesn't speak any English, is eating a chicken taco with gravy on it. Later into dinner I commented, why are all the Mexicans eating turkey and the American eating tacos?

        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          Love Mexican families, I can hear the Spanish and taste the food right now.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Great lookin foods, all round!
          Hope yer always learnin lots of tips, techniques, receipts, traditional methods, etc. from yer wife's family...

        • Troutman
          Troutman commented
          Editing a comment
          Nice tacos !!! Speaking of Mexican, it's tamali time .... aye, aye, aye, aye !!!

      • Top | #60
        Click image for larger version  Name:	0112E512-8D5A-4EA6-9F43-DFEE145AB0D7.jpeg Views:	1 Size:	3.46 MB ID:	613196 Choice bone in, 24 hours dry brine. Mrs O rub with garlic slivers insterted into meat. Click image for larger version  Name:	AAE9A240-9814-42C4-BF76-1208623B0E3D.jpeg Views:	1 Size:	2.98 MB ID:	613197
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