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GOLD MEDAL SPOTLIGHT

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.


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 Pitmaster Award winners or Gold Medalist, listed by price.

Click here to see our list of Gold Medal Gifts


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


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


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


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


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


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


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, this is the best digital thermometer we’ve tested.

Click here to read our detailed review


The Swiss Army Knife Of Thermometers

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, our Pitmaster Award 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 Gold Medal.


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

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

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  • Top | #646
    30 lbs of bacon smoking on the Ranch kettle. Just about done.
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    • JeffJ
      JeffJ commented
      Editing a comment
      Wow! That is awesome.

    • Mudkat
      Mudkat commented
      Editing a comment
      A dag gum ranch kettle. Oh I just had an MCS flare up! That bacon looks awesome!

    • JoeSousa
      JoeSousa commented
      Editing a comment
      The Ranch is a beast. I don't think it is a grill that anyone really "needs" but it is definitely fun to have around. But you better stock up on charcoal when it goes on sale. I burned through two bags of Weber briquettes on a brisket cook a couple weeks ago. It was about zero degrees out so it used more than normal but even during the summer you will go through a lot of fuel.

  • Top | #647
    Lobster bisque ...

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    • Top | #648
      Belated Mardi Gras dinner. Gumbo with shrimp, calamari and andouille sausage. We seem to be eating out of bowls a lot lately...
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      • JeffJ
        JeffJ commented
        Editing a comment
        That is a fantastic-looking gumbo. Great seafood choices.

      • texastweeter
        texastweeter commented
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        extra file for me sir! God that looks fantastic!

      • Mudkat
        Mudkat commented
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        I would love some of that!

    • Top | #649
      I roasted some carrots and crab stuffed mushrooms. My girlfriend made these cauliflower bites.

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

      • Attjack
        Attjack commented
        Editing a comment
        jfmorris the (baby) kale is in the fridge. We had enough veggies going on that we didn't have to bring out the big guns.

      • texastweeter
        texastweeter commented
        Editing a comment
        effin fantastic!

    • Top | #650
      My first pork belly. This came in 1" wide long strips from Costco. Four pounds; easy to cut into cubes. I went for the recipe here on the Pit for "Pork Belly Burnt Ends Banh Mai". Really thrilled with the result. I followed the recipe exactly and the flavors by themselves are very unique - when put together, magic.

      Not a huge sandwich, but I've kinda been cutting back; was holding that 4 lb. package of belly and realized I've dumped 4X that much. It was so very rich though that I'm completely satisfied.

      https://amazingribs.com/tested-recip...3%A1nh-m%C3%AC

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      • Bogy
        Bogy commented
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        Dang, now my mouth is watering!

      • texastweeter
        texastweeter commented
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        mother...

      • Mudkat
        Mudkat commented
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        Beautiful!

    • Top | #651
      BBQ Chicken Breast on PK360. Rubbed with Oakridge Chicken/Game Rub glazed with Killer Hogs Vinegar Sauce and a few small chunks of cherry for a kiss of smoke.
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      • JeffJ
        JeffJ commented
        Editing a comment
        I like that you are cooking them over direct heat. They look thin enough that they surely picked up great exterior color (where the big flavor is at) without drying out the interior. Looks great.

      • Old Glory
        Old Glory commented
        Editing a comment
        I cut whole breasts into strips so they cook more quickly and have more surface area. You have to watch them or they will dry out.

    • Top | #652
      On Sunday my oldest was going back to college so my wife wanted us to have a big breakfast. Bacon and 4 round sausage patties (not pictured) in the 14.5 WSM. The peppers and onions to accompany the potatoes in the Jumbo Joe. The potatoes in the gasser. Eggs in the cast iron skillet (homemade hot sauce can be seen in drops on top of the eggs) and sourdough toast in the toaster oven.

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      • Troutman
        Troutman commented
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        Oh buddy that's my kind of breakfast !!!

      • Mudkat
        Mudkat commented
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        Breakfast is sooo good and and that's a great one!

    • Top | #653
      Chicken tonight. Rubs from Spiceology. Left side is their Black and Blue and the right is Honey Habanero. I liked the Black and Blue but my wife preferred the Honey Habanero. About 1:15 at around 350 on the Weber with the SNS.

      Somewhat small breasts and thick thighs on this one if that is your thing.


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      • hoovarmin
        hoovarmin commented
        Editing a comment
        Nice color on that bird

      • texastweeter
        texastweeter commented
        Editing a comment
        looks great.

    • Top | #654
      Made fajitas with skirt steak from Wolfe Brothers Farms the other night.

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      • Skip
        Skip commented
        Editing a comment
        Looks wonderful DoubleUpOrQuit!

      • texastweeter
        texastweeter commented
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        that is beautiful!

      • Mudkat
        Mudkat commented
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        Gotta like that!

    • Top | #655
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      • hoovarmin
        hoovarmin commented
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        Yum

      • Mudkat
        Mudkat commented
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        Wow!

      • texastweeter
        texastweeter commented
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        I'll take it in the 4x4 configuration!

    • Top | #656
      First pork shoulder on the PBC. Turned out fantastic.
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      • Mudkat
        Mudkat commented
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        I want that!

      • Troutman
        Troutman commented
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        Lookin good !!

      • RonB
        RonB commented
        Editing a comment
        That looks like a science experiment.

    • Top | #657
      So the picture won't be amazing, but the story is to me anyway. Since day 1 my wife has been reluctantly ok with my MAK purchase. Mainly because the price, but as we all know an unhappy spouse will take away from the joy of whatever it is. She hasn't had a bad meal from the MAK yet (mostly thanks to this site lol), but she's been "sick of everything being smoked" or "it's good but a little too smokey".

      My hope was that she would use the grill, but has shown little to no interest. She begrudgingly admits it is a quality product. Has even been amazed at the results of my interactions with MAK customer service.... but no interest in actually using it.

      So earlier this week we got a chuck roast for pot roast. Time and life got in the way leaving the only option for tonights dinner being smoked by her or a full on instant pot cook. She chose the MAK. With minimal instruction, she fired the grill up, set the temp, and plopped on the meat. She also had to run some errands and had to leave the meat unattended for a few hours. I had her drop the temp from 220 to 200 during this period just in case.

      I came home to a nearly done but not dry chuck, chopped up some onions and plopped it in the instant pot for 15 minutes to finish it off with onions. Made a large batch of 10 minute mashed taters in the pot right after with some horse radish too. No final pictures since she got home too late for actual sit at the table dinner (I had my share of chef snacks).

      Final result? "I did a good job huh?" "This is amazing" etc... Um yeah, but only 'cause she cooked it lol. I think it turned out perfect, only thing wrong was my fault, I forgot to tell her to use the center of the upper grate so the initial temp for the time was a bit high for the lower grate, luckily her impending errands caused me to ask her to lower the temp so everything turned out just right.

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      Last edited by ItsAllGoneToTheDogs; March 14th, 2019, 06:58 AM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Purchasing a MAK...+/- $2000...getting her to cook on it and loving it finally...PRICELESS

    • Top | #658
      Pork 'N' Beans:
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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Yummy!

        Jus how I like em, Brother!

      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Yeehaaa!

      • Troutman
        Troutman commented
        Editing a comment
        Are they thick enough yet ??

    • Top | #659
      chili crusted pork chop And buffalo wings. Served with some bacon cheese broccoli.
      Attached Files
      Last edited by texastweeter; March 13th, 2019, 08:52 PM.

      Comment


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

      • Troutman
        Troutman commented
        Editing a comment
        Plus you can use the plates to start your next fire

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        I actually do reuse them a few times, after scaldin off, , as their structural integrity, an surface integrity permits... Troutman

        Wasn't raised to waste, ain't never seen no good to puttin usable items in my trash, (or recyclin), fillin up th landfills, an killin more trees...

        Great idea, though; mebbe I will start usin them ol, grease-soaked ones fer cannon fodder...

        Still goes back to th Source, thataway...

    • Top | #660
      Believe it or not, this is the SMALLEST amount of ribs I have ever cooked. I don't think I've ever done less than 3 full racks. I got a good deal on buy one get one free butts and ribs at Kroger over the weekend, and it was single packs of the ribs. Right now I have 7 racks of ribs and 8 butts in the fridge and freezer, and one going for dinner for 2, blasphemy style!

      Major rain is rolling in and just started, so glad for some cover for the kettle - just had to roll it about 10 feet from its normal spot.

      Dinner is in 2 hours.

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      Came back this morning to add a post-cook pic. Like I said, this was the smallest rib cook ever, for me! It was enough for the missus and me, with 4 bones left over for SOMEONE'S lunch today!

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      Last edited by jfmorris; March 15th, 2019, 07:43 AM.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Blasphemy Ribs, an Tamiflu...hmmmm....

        Long as everybody gits out safe, without th flu, I coulda done that, under th circumstances...

      • Troutman
        Troutman commented
        Editing a comment
        Wondering if Tamiflu makes a good glaze ?!

      • jfmorris
        jfmorris commented
        Editing a comment
        Haha. I can see a bunch of folks from AR showing up to share one little rack of baby back ribs! . I think if you guys were coming I would have the offset fired up too, and a bunch of butts and ribs and wings going.
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