Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

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.

 


Placeholder

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

Placeholder

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

Placeholder

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


Placeholder

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

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

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

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #661
    since March 14th is international steak and...well let's just say it's the man's version of Valentine's Day, my wife womanned the grill. I gave up red meat for lent so I had a bacon wrapped pork Ribeye, a small sirloin for her (she is a sirloin fan as it is so lean), asparagus, and cauliflower & cheese. Our brood wanted spaghetti with meat sauce, salad, and garlic pull apart bread (not pictured).
    Attached Files

    Comment


    • Bogy
      Bogy commented
      Editing a comment
      You gave up "red meat" so you had the "other white meat"? Aren't you lucky the Pork Council ran that advertising campaign a few years back.

    • texastweeter
      texastweeter commented
      Editing a comment
      Bogy absolutely. Living off fish, poultry, and pork. Whisky is my primary source of calories though, lol.

    • Attjack
      Attjack commented
      Editing a comment
      Steak and what day?

  • Top | #662
    Fried chicken for me today. That cement crust though!! I’m copying Greg BBQCentralShow and how he does his wings. These were amazing. I had a whole chicken and a large pack of fresh wings.
    Attached Files

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      texastweeter Yass’sir that’s some crunchy chicken. Just got home and microwaved 4 pieces for total of 3.5 minutes and it was still Krunnnchy!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Gotta look into this, attempt to replicate!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Awesome result!👍🍽

  • Top | #663
    All this dry aged beef talk made me itch. So, I had to scratch.

    20lbs of choice beef vacuumed up and sitting in a cool fridge on an open rack for the next 42 days......the wait the first week is killer but after that I get so busy with work, travel and the kids schedule I don’t really think about it.

    April 25th is steak out day. That weekend will be a feast!

    Nearly bought a brisket to go along on the dry aged journey but that would eat up to much space since I have a 10lb belly waiting to be cured up for bacon. Maybe in a few weeks I’ll give Troutman dry aged brisket a go!
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Go luck, hope you enjoy it. 21 days is my sweet spot, you’ll find yours !!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      That is one stocked fridge my friend!

  • Top | #664
    Terrible pic but I pan seared a split chicken breast seasoned with cumin and coriander in duck fat, added some shallots and pablanos, and then roasted it in the oven alongside a small bunch of carrots. When I flipped the carrots I added the asparagus to the chicken.

    Click image for larger version

Name:	20190314_193135.jpg
Views:	1
Size:	647.1 KB
ID:	650368

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Duck fat makes EVERYTHING better.

    • Attjack
      Attjack commented
      Editing a comment
      Now that I cracked a jar of this duck fat and I verified that it is good stuff I'm going to go stock up. It's $2 a jar at the outlet store. Hopefully there's still some left.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Wow. I’d eat that! 2 bucks??? Deal.

  • Top | #665
    Double cut pork chop, cooked SV, seared and topped with maple/bourbon, served with green beans.

    Click image for larger version

Name:	pork-chop-grbeans3.jpg
Views:	1
Size:	60.5 KB
ID:	650396

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      The glaze on that pork chop looks ridiculously good!

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Yes indeed

  • Top | #666
    Well, I’m not cooking yet, but see a good time in my future...
    Attached Files

    Comment


    • Santamarina
      Santamarina commented
      Editing a comment
      $3.29/lb for Prime brisket at Costco today!

  • Top | #667
    Some deep fried river cat, hush puppies, and fries. Didn't leave the office until late so no time to make slaw and beans... Sorry
    Attached Files

    Comment


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

    • Troutman
      Troutman commented
      Editing a comment
      Killer breading !! I could eat fried catfish until I’m sick, I love it !!!!

    • texastweeter
      texastweeter commented
      Editing a comment
      Troutman I did, lol.

  • Top | #668
    Click image for larger version

Name:	A5D1AC4C-A29E-4002-AFF8-FA113A585213.jpeg
Views:	1
Size:	2.89 MB
ID:	650720 Cook on the unfinished GRILL STATION
    Click image for larger version

Name:	F4D97B87-215D-4A21-A864-4BF6E7937E57.jpeg
Views:	1
Size:	2.46 MB
ID:	650721

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Lookin good in the neighborhood !!!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      I guess its done!

    • Willard
      Willard commented
      Editing a comment
      The salmon, yes. The GRILL STATION, not yet. Some furniture on the way. Miss Terri has a whole nother vision of what my GRILL STATION should look like 😐

  • Top | #669
    And the other project in the fridge. Bacon and pancetta.

    Pancetta is on the left, following flavor profile from the book Charcuterie by Ruhlman and Polcyn. Will cure for 7 days and then roll and stuff in one of the Umai Dry bags to dry in the fridge until proper weight loss, anywhere from 4-8 weeks according to recipe from Umai.

    Bacon on the right, this will be a three spice bacon. Used crushed red pepper, cayenne and Szechuan Peppers along with garlic, onion, black pepper and brown sugar. This will cure for 7 days then smoke to 150*.

    Gonna be good!
    Attached Files

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Look forward to ser the process..

    • Troutman
      Troutman commented
      Editing a comment
      Oh yea pancetta !!!

  • Top | #670
    Leftover Pork Belly Burnt Ends from my March 10th cook...

    Click image for larger version

Name:	20190315_204407.jpg
Views:	1
Size:	3.02 MB
ID:	650792

    Comment


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

    • Troutman
      Troutman commented
      Editing a comment
      Gorgeous looking dish

  • Top | #671
    Dry-brined pork chops grilled over live hickory fire on the Buckaroo. Served with maitake mushroom risotto.

    Click image for larger version

Name:	IMG_20190315_180411.jpg
Views:	1
Size:	4.41 MB
ID:	650799Click image for larger version

Name:	IMG_20190315_184532.jpg
Views:	1
Size:	2.40 MB
ID:	650800

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      That is the bomb !!! Can I borrow that Buckaroo ??

    • barelfly
      barelfly commented
      Editing a comment
      Damn, those chops got me lickin my chops! Love when you post picks of your cooks on the buckaroo!

    • theroc
      theroc commented
      Editing a comment
      Thanks Elton's BBQ, Troutman, barelfly. Now that the rain has let up a bit I'm hoping to "fire up" the Buckaroo more often. We've really missed the fantastic flavor of cooking over the live fire. Pork chops are very smoky, like eating bacon.

      Troutman, I can tell you where to get your very own Buckaroo.....

  • Top | #672
    Friday night Tri Tip, using the SnS.
    Click image for larger version

Name:	Tri tip 3-14 @ 131 Degrees.jpg
Views:	1
Size:	185.3 KB
ID:	650927
    Indirect to110*, over the fire till 130.
    Click image for larger version

Name:	tri tip 3-14.jpg
Views:	1
Size:	182.0 KB
ID:	650929

    Click image for larger version

Name:	tri tip 3-14 dinner.jpg
Views:	1
Size:	211.3 KB
ID:	650928

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      Love how these "bleed" on the cutting board!

  • Top | #673
    Superb looking dishes, y’all!!!

    Comment


    • Top | #674
      Click image for larger version

Name:	A22C1402-628A-4784-A48F-3321CF8D31B9.jpeg
Views:	1
Size:	2.67 MB
ID:	650940Click image for larger version

Name:	022E017B-8984-46D1-A105-FA3E50336171.jpeg
Views:	1
Size:	3.26 MB
ID:	650941Click image for larger version

Name:	A7B090C1-0454-4364-9C8B-62B8147C5535.jpeg
Views:	1
Size:	2.91 MB
ID:	650942 Last night Lime Marinated Mahi Mahi.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Not only does th fish look great, but th moist, fluffy rice, an vegetables deserve equal billin...

      • HawkerXP
        HawkerXP commented
        Editing a comment
        Thanks Mr. Bones stir-fry vegs.

      • Willard
        Willard commented
        Editing a comment
        Looks great. Maybe fresh unfrozen is better...maybe. But I’ve never thrown mine out. Buy frozen often. The “fresh” is quite pricey and I don’t have a Costco.

    • Top | #675
      Had to make some room in the freezer, so smoked up this loin rib roast. Coated in garlic, salt, and rosemary inside a zip bag while submerged in cold water to defrost for a few hours. Cooked about 3 hours at 200, 30 minutes at 350, and a quick turn on all sides after a light glaze of Blues Hog Tennessee Red (from my secret santa of course!) at 500. Pretty tasty late lunch.

      Click image for larger version

Name:	0316191138a_HDR.jpg
Views:	1
Size:	2.44 MB
ID:	650984
      Click image for larger version

Name:	0316191452_HDR.jpg
Views:	1
Size:	2.72 MB
ID:	650986
      Click image for larger version

Name:	0316191458_HDR.jpg
Views:	1
Size:	2.14 MB
ID:	650985

      Comment


      • Willard
        Willard commented
        Editing a comment
        An Arr-Teest for sure 👍

      • Henrik
        Henrik commented
        Editing a comment
        Sweet lord! I'll take two, please!

      • Troutman
        Troutman commented
        Editing a comment
        Gorgeous
    Working...
    X