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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 | #631
    Smoked some chicken wings and thighs at 250F for an hour with mesquite wood, then moved them over to the grill to crisp them up. Pup enjoyed cleaning up any spills, and the wife took one look at my bowl of meat and made me eat a salad too. She may have plucked a couple wings from the bowl too, and yes there are leftovers!
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    • MattSayar
      MattSayar commented
      Editing a comment
      Just now realized the background on the last photo...

    • RichieB
      RichieB commented
      Editing a comment
      Is asking hey where's Harry?

    • JTpellets
      JTpellets commented
      Editing a comment
      Lookin good

  • Top | #632
    I found this brisket in my BGE this morning....

    Costco USDA Prime Brisket. Rubbed down with Meat Church Holy Cow. I spritzed every hour for the first four hours, then went to bed. I added some oak and pecan wood to the fire. B&B Charcoal is great for these overnight cooks!

    This point was delectableGood day to be a Pitmaster! !
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    • Donw
      Donw commented
      Editing a comment
      The brisket elves have been good to you.

    • Spinaker
      Spinaker commented
      Editing a comment
      Yes, you could say they have! Donw

    • JTpellets
      JTpellets commented
      Editing a comment
      Straight meteor!

  • Top | #633
    Here's yesterday's brisket cook- a Choice packer from Gordon's Food Service, wet aged exactly 70 days. Very tender. I separated the point & flat, which the jury is still out if it's worth it to me or not. They both took within ~45 minutes to hit temp, I just had to use more foil to wrap them separately. It did give me a bit more bark of course, but was it enough to really notice? Maybe, maybe not. I was able to unwrap the flat after it hit its mark to dry up a bit while the point was still coming up to temp. I still don't prefer the drier bark, I like the slightly softer bark of a just-unwrapped brisket and my wife agrees.

    It was -3 F outside when I started at 5:30am, still -3 at 7am.

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    This is the only pic I got of it while my buddy was slicing for me. We had a full house, about 13 friends & family over, so lots pics wasn't happening. This time I used only BBBR, and everyone raved. Such a great brisket rub. Extra bold & peppery compared to many I've tried.

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    Here's the wines we enjoyed with it and throughout the evening. All of these wines are NOT the cheap grocery store wines, and they were all EXCELLENT! One of my favorites is and will always be Petite Sirah. It is far more bold and tannic than even the best Cabernet Sauvignons. If you like a big bold red, I recommend you seek out a petite sirah, hard to find a bottle of it since it's usually used in blends because it's so bold.

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    • kmwweiskircher
      kmwweiskircher commented
      Editing a comment
      I also love a Petite Sirah, but am currently enjoying a local cab. watching UFC fight night...such class, I know! I was staring at your pic thinking I’ve never heard of a “white” petite sirah in real contemplation when I looked at my almost empty bottle and went.....ooohhhhh! 🍷🥴

    • Huskee
      Huskee commented
      Editing a comment
      theroc yes! I am glad too. It's everything I want in a red, and I'm thrilled when I see it as a single varietal. If you ever find Dry Creek's PS, give it a go, the best priced one I've ever found and it's fantastic. kmwweiskircher Lol, I can see that now after looking again...yep, it's an empty bottle.

    • theroc
      theroc commented
      Editing a comment
      We've enjoyed Dry Creek's PS Huskee. Partial to Ridge's PS these days. But have 7 or 8 other labels in the cellar, as well.

  • Top | #634
    Smoked, then fried.

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    • JTpellets
      JTpellets commented
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      Spot on!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Oh yesss...

  • Top | #635
    Pit Barrel Cooker, using charcoal and pecan. A rack of baby backs and a pork shoulder butt (both with a Cajun style rub) and a few sausages (New York mild Italian this time). Beer battered mushrooms to round out the ribs tonight. I finish off the butt in the slow cooker with a Bear Republic IPA for 10 hours or so, after 8 over the charcoal and pecan, makes a bunch of dinners. Smoked Sausage always comes in handy, pizza, pasta sauce, frittata.... — in Santa Rosa, California.
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  • Top | #636
    My first try at cast iron pizza. This is in a Lodge 13.25" skillet that I found on clearance at Walmart last week for $25. This pizza was a big hit in my house. My kids all said that we need to make homemade pizza more often .
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    • JTpellets
      JTpellets commented
      Editing a comment
      Looks good. I want to try Chicago deep dish pizza in my cast iron skillet

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Damn this looks great!

  • Top | #637
    I picked up some top sirloin steaks that were on sale at the store yesterday. I normally don't cook sirloin steaks and will probably avoid in the future. They were certified Angus but there was so much silver skin throughout the steak. I got the ones with most marbling and maybe that was a mistake since they were sirloin. The flavor was great but the silver skin was too much. Click image for larger version

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  • Top | #638
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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Other man like pics!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      So does the Norseman!😎🍽👍

    • Willard
      Willard commented
      Editing a comment
      I’d post a pic of the plate but it looks like Man don’t care bout presentation, Man (together with his Wo-Man) just want to eat.

  • Top | #639
    Oxtail and risotto ......

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    • Ernest
      Ernest commented
      Editing a comment
      Very simple, salted last night. Sear to brown and create fond, sauté onions, deglazed pan with red wine, add tomato paste, thyme and fish sauce. Braise in coconut milk in 350 degrees until tender. Strain sauce

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Im impressed!
      Looks fantastic!

    • theroc
      theroc commented
      Editing a comment
      Thanks for the description. Interesting with the coconut milk. Will have to give it a try.

  • Top | #640
    I had planned to sous vide a chuck o-bone roast over night last night, and finish today with a fine sear. Unfortunately, my Joule gave up the ghost last night. Switched to Plan B which was to do a slow cooker pot roast. 3 lb grass-fed roast from 5 Bar beef, potatoes, onions, carrots, garlic, herbs and a whole bottle of Cabernet Sauvignon. Cooked low for 8 hours, shredded the beef - it was beautifully tender, and mixed back into the braise to serve. A fantastic back-up!

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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      That looks like a down home meal from childhood!
      Thanks fer th memories, Brother!

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

  • Top | #641
    Daylight Savings Celebratory Butt - because there has to be something good about freaking losing an hour of sleep! This is 4.5 hours in.

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    And we're done now...


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    As my favorite old TV chef, Justin Wilson used to say, "Don' dat look pretty, no?"

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    Attached Files
    Last edited by AmosMoses01; March 10th, 2019, 04:37 PM.

    Comment


    • AmosMoses01
      AmosMoses01 commented
      Editing a comment
      Yes sir, a Blazin' Grill Works Grand Slam. I've been impressed with it in a wide variety of weather conditions. Today is a piece of cake for it, no wind whatsoever and temp about 62F at the start of the smoke, and is only 71F now.

    • theroc
      theroc commented
      Editing a comment
      Awesome. Thanks!

    • MeatMonster
      MeatMonster commented
      Editing a comment
      Great job!

  • Top | #642
    Did my first bread bake in my life today. It’s a sourdough country loaf. I used my own starter that took a week to get going. I found the whole process fascinating and am looking forward to learning more and more. Very happy with my first attempt.
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    • RonB
      RonB commented
      Editing a comment
      Great lookin' bread.

    • WVsmoke
      WVsmoke commented
      Editing a comment
      Great looking bread. Was it done on the grill or in the oven? I just recently started baking bread after having seen some delicious looking breads posted on the Pit. Flour, Water, Salt, Yeast by Ken Forkish was suggested in a previous post on this site and his book has been a great source of bread making knowledge for me. You might want to check it out. Thank you for sharing your efforts.

    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      WVsmoke I decided on the oven as I wanted stable control over one of the many variables on my first attempt. Lol. I followed the technique in the book Tartine. Really in depth.

      I have Ken Forkish’s book The Elements of Pizza and it’s fantastic. Really raised my game and gave me the confidence to try breads.
      After a few more bakes I’m going to try my
      bread on my Komado as it holds moisture really well.
      Last edited by Sfdrew28; March 10th, 2019, 10:42 PM.

  • Top | #643
    Some of the different pork from my FEC120 cook this weekend!

    The rolled belly was off the hook and the bark on the leg joint... awesome.
    .
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    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Dang Straight, looks like some Good Eats, Brother!

    • Spinaker
      Spinaker commented
      Editing a comment
      Spectacular!!!!

  • Top | #644
    Rain & sleet that was forecast held off just a lot of breeze to deal with for chicken thighs and drumsticks using the vortex and then finished off in white sauce. 1st time using the vortex for chicken and turned out alot better then expected
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    • Top | #645
      I had a small (9.5 lb) prime brisket from Costco I’d been wet aging for a month. I trimmed it and separated the point and flat yesterday morning. The flat is in a wet cure to become corned beef for St Patrick’s Day. The point (which I mangled a bit, first time separating it) I hit with Heath Rile’s Everyday Rub to dry brine for 24 hours. My wife is working today, so I enlisted my kiddo’s help to apply a nice heavy coat of Hank’s Bonafide Beef Rub.
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      Then hung its little lonely self in the PBC for a little over 3 hours til it hit 200F IT.
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      I didn’t wrap, I wanted a more significant bark this time, and I was happy with the results.
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      I cubed it up, gave a light dusting of more rub, ~1/2c of bbq sauce, a few shakes of Worcestershire, brown sugar and a little butter. It went back on for 90 min.
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      It was sooooo good. Tastiest thing I’ve ever made, and it’s not close. The bites were so tender and juicy, and it caramelized so well on the outside - tacky little chunks of beef candy.
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      Every bite we took was a little slice of heaven!

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      Comment


      • RonB
        RonB commented
        Editing a comment
        Congrats on the cook and the helper.

      • Sfdrew28
        Sfdrew28 commented
        Editing a comment
        Good to get the youngins working! Mine are still to small to help but I am grooming them. 1 and 2 years. Good looking burnt ends too!

      • MeatMonster
        MeatMonster commented
        Editing a comment
        Looks amazing, great to see your young helper involved!
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