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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 | #706
    Cooked a pork butt yesterday for dinner. Used MMD and took it to 203 before throwing in the cambro for a few hours. Packed leftovers in 6 ounce servings for all of my employees, bought some buns, George's sauce, Mac's Speed Shop Eastern NC sauce, Tapatio and Claussen pickle slices. The entire office smelled like a bbq joint today! Cooker was a WSM 22 and used cherry and hickory for smoke. Smeared some bbq grease on my camera lens as seen in the packaging shot.
    Side Note: You can tell I was pretty lit when I put the smoker together at 3am Sunday. Check out the grate. It's not actually on one of the tabs. Could have dumped the whole thing in the empty water pan below lol.
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    Comment


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      6oz portions? Everyone ate 2 right? :-)

    • texastweeter
      texastweeter commented
      Editing a comment
      Send one my way!

    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Polarbear777 I have my stepdaughter and SIL that live within .10 a mile behind us plus our 2 gramdsons. He is a county Firefighter for Guilford, she is a Paramedic/ Both first responders. They can run through food like a gifted scholar at a spelling bee. We got two grandkids (boys) by them that eat harder than they think.

  • Top | #707
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ID:	652229 Two cornbeef (store bought) crockpots, one with point and one bottom round. Cabbage, mashed potatoes and Irish whiskey carrots. Happy post Patricks Day! Yum.

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    • Mudkat
      Mudkat commented
      Editing a comment
      The perfect post Patrick's day meal!

  • Top | #708
    First try at grilled pizza. Yowza that char is what I was after!Click image for larger version

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    • synodog
      synodog commented
      Editing a comment
      Thanks guys! Willard, yeah it’s a gasser I had all 6 burners full blast my Maverick ET-732 was only reading HHH which apparently tops out at 575 or so.

    • Willard
      Willard commented
      Editing a comment
      I posted about it recently. I have not done one yet. Hope to do one in the near future. Good to see it worked out well on the gasser.

    • synodog
      synodog commented
      Editing a comment
      I used the Roman crust recipe on the site.

      https://amazingribs.com/tested-recip...a-crust-recipe

      Really want to try the Neapolitan sometime too.

  • Top | #709
    I use my 22" kettle a lot and just majorly upgraded it in my opinion. This was my first cook using the slow n sear. Best purchase ever! I'm thrilled with it!
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    • klflowers
      klflowers commented
      Editing a comment
      That sns is an awesome addition.

    • texastweeter
      texastweeter commented
      Editing a comment
      Looks killer

    • Santamarina
      Santamarina commented
      Editing a comment
      I want those tacos in my mouth right now!

  • Top | #710
    This is how this professor does spring break 😎
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    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Those twice baked taters look to die for sir

    • rgriffeath
      rgriffeath commented
      Editing a comment
      texastweeter Thanks, they were pretty tasty 😋

    • Mudkat
      Mudkat commented
      Editing a comment
      Great pics!

  • Top | #711
    Leftover pastrami sammiches. Deli rye bread from a local bakery, deli mustard, sliced onion, Muenster cheese, and of coarse...pastrami!

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    • texastweeter
      texastweeter commented
      Editing a comment
      I should have rethought giving up red meat for lent...

    • RonB
      RonB commented
      Editing a comment
      texastweeter - if ya cook it well done, it's grey, not red. Just sayin"

    • Willard
      Willard commented
      Editing a comment
      RonB beat me to it so now I have to come up with something else 🤔

  • Top | #712
    I smoked some salmon on parchment paper, while cooking the corn in foil with butter, and the brussel sprouts were cooked in a perforated square "wok" on the hot side of the grill. All was done at the same time on my YS-640. The wife put the sweet tater in the oven while I was cooking the rest. The salmon was seasoned with S&G and kosher salt. The brussel sprouts were seasoned with only salt and black pepper, and a little Texas grown virgin olive oil.

    Turned out great
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    • Top | #713
      Tri-tip steak (prime), cooked SV then seared, served with green beans and a glass of Lodi Zin for dessert.

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      • Top | #714
        Insta-Q Lengua:

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        Basically InstantPot -> ice bath -> smoker -> meatgasm. Better write up when it's not 2 AM, because this is money.

        So good...

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        • Top | #715
          45 degrees, no snow and Daylight Savings Time....time to uncover the Performer. This is a pretty simple weeknight dinner. For the burgers I ground the chuck, got it really cold and formed the patties as loose as I could. Texturally, it was excellent. The pictures tell the rest of the story...

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          • Top | #716
            Monday was my day off, so I fired up the smoker and in went a pork shoulder and a full packer brisket. Locally sourced oak fueled the fire and kept my pit at ~250°F. Eight hours in everything was about 180°F internal and the bark was beautiful. So I pulled, wrapped, and stuck’em in the oven at 250, since I had to get my son to baseball practice.

            They went at 250 until probe tender - ~200° internal. Thats when I tried something new. A long hold (12+ hours) at 170°F (the lowest my oven will go). Tuesday morning everything came out beautiful, moist, and delicious. The bark wasn’t quite as firm as I’m used too, but it was a great way to have delicious food for lunch without staying up all night to cook!!!

            These pics show before cooking and when I wrapped. Yes, I cut my brisket in half because it won’t fit in my vertical smoker.
            Last pic is pulled pork. Didn’t get a brisket pic.

            Also, I finally got a chance to try out the MEATER BLOCK that arrived a few weeks ago. Hoping to post a separate review, but I’ll say now it was worth the wait!
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            Last edited by Santamarina; March 21st, 2019, 11:23 AM.

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            • Top | #717
              Three things... a beef cheek that's smoked a bit and going to be sous vide cooked this weekend,
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              6.25lbs of pork belly that cured in a mix of salt, pepper bay leaves and PP#1 for 10 days

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              and finally lamb shoulder that's been smoked to 120 and will be bagged and in the SV over the weekend too. It smells TERRIFIC in here.
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              Last edited by rickgregory; March 28th, 2019, 04:30 PM.

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              • Top | #718
                If you believe that there are Boneless wings out there. Then you should believe that I made beef wings out of sous oxtail......
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