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Meat-Up in Memphis 2020

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

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  • troymeister
    Charter Member
    • Aug 2014
    • 1044
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      Weber Genesis Gold Gasser

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

      Good Cabernet, Merlot, Zin

      Shock Top, Blue moon

      Good Churchill Connecticut Cigars

      I love cooking with wine. Sometimes I put it in my food.

    #61
    A very fun Christmas dinner with a lot of hungry people.

    Instead of turkey, my Mother In Law brought over
    3 Costco Rotisserie Chickens. I basically cut them up and warmed them via sous vide. They were totally delicious and moist.
    Of course you can't go wrong with a Ham on the 22.

    I wanted to take pics of the spread, by the time I got my camera from the other room, the devouring began.



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    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      That ham looked just fantastic!!

    • Troutman
      Troutman commented
      Editing a comment
      Wish I could like that 2x , great meal with family ... does it get any better ????

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Looks great! Nice crowd!
  • Troutman
    Club Member
    • Aug 2017
    • 6271
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    #62
    Well the Troutman cleaned out the garage freezer to make room for some newly acquired product, so we had a 4 day beef-a-palooza at the old homestead. I think I cooked on everyone of my cookers except the Jumbo Joey (I did wish him a Merry Christmas though !!). So in no particular order, I only took a few out of what could have been a bunch of pix;

    Some skewers made up of tenderloin chain and end cuts paired with chicken thigh meat ....

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    I had a small trimmed brisket point end I usually make into pastrami but decided to go Texas traditional ....

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    Then the Christmas official dinner, did a Prime Rib on the Weber kettle along with some bacon wrapped chicken thigh meat and some other sides .....

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    All and all a fun 4 days of smoking and eating ..... may have to go on a New Years diet .... ugh ...

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Ahh.. This looks yumm!

    • jgreen
      jgreen commented
      Editing a comment
      Wow. That all looks fantastic.
  • CaptainMike
    Club Member
    • Nov 2015
    • 2067
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #63
    Somebody stop me, I've been baking bread for 4 days straight! I recently got the baking itch and bought Flour, Water, Salt, Yeast by Ken Forkish and have been having a lot of fun since. Ken's recipes are all by hand, easy to follow, and produce wonderful results. I got up a 4:00 AM on Xmas eve morn and Xmas morn to make bread, then slept in to 5:00 this AM to bake an overnight fermentation. Will be making pizzas and focaccia with the abundant leftovers. I hope everyone had a great Christmas.

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    This mornings bake

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    Oh, and America. Just because.

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    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      mrteddyprincess I think I could easily do that in Spartacus (WSCG) or the pellet pooper. Ken's recipes call for baking in DO's so I'm not sure if wood fire would add much. My understanding of using a DO or cloche is that they trap steam which aids in crust formation.

    • mrteddyprincess
      mrteddyprincess commented
      Editing a comment
      My hypothesis is that a pan of water in the smoker would help the crust develop. My bread prior to reading this book had good crust in my oven. I used a pan of water in the oven. Now I need to test this hypothesis and share the results!

    • EdF
      EdF commented
      Editing a comment
      mrteddyprincess CaptainMike - the pan of steaming water in the cooker is a method we've used many times effectively. "We" being mostly my wife, the breadmaker.
  • clb239
    Club Member
    • Oct 2016
    • 577
    • Farmville, Va
    • Smokers / Grills
      Weber 22" w/ SnS & GrillGrates
      Pit Barrel Cooker
      OKJ Bandera
      22" Blackstone
      Meadow Creek PR42G

      Thermometers
      Lavatools Javelin
      Thermoworks Thermopen mk4
      Maverick XR-50
      Maverick ET-732
      Maverick ET-735

    #64
    Fixed up some Pork Belly Burnt Ends for Christmas Eve using Malcolm Reed's recipe...

    For Christmas Dinner cooked my first Prime Rb...Seasoned it overnight with Butcher BBQ Steak & Brisket Rub (which has become one of my go to all purpose seasonings) then just before cooking seasoned with black pepper and a mix of dried herbs, oregano, thyme, etc....I also made a garlic herb compound butter...

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    Comment


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

    • Spinaker
      Spinaker commented
      Editing a comment
      I made these too. They are a crowd favorite.
  • Spinaker
    Moderator
    • Nov 2014
    • 9747
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #65
    Well as you can imagine Prime Rib was on the menu. I did two dry aged roasts via sous vide. First I seared them on my Marquette, then bagged them and sous vide them 129 X6 hours. Then I threw on the rub and put it on the convection oven at 600 F. The results were spectacular, and easy.
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    I also fried a roast that I got from a work vendor, so I didn't think it was a big deal if I screwed it up. The crust was amazing, but I over cooked it. However, the theory holds true, you can deep fry one. I just had too much other stuff going on. I will re do this one at some point.
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    I also got a new Chef's Beanie. I know HouseHomey would be proud of me.......
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    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Nope, I just drop it in the deep fryer. Troutman

    • Craigar
      Craigar commented
      Editing a comment
      Looking pretty sporty there chef!

    • Henrik
      Henrik commented
      Editing a comment
      I like the duck bill cap better. I have one just like it :-)
  • Attjack
    Club Member
    • Aug 2017
    • 3107
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    #66
    My Christmas plate. Kept it simple with ham, mashed cauliflower, and salad.

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    Comment


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

    • Black99vette
      Black99vette commented
      Editing a comment
      Nice photo!
  • Willard
    Club Member
    • Apr 2018
    • 792
    • Leesburg, Fl.

    #67
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ID:	613405 Well I’m not actually cooking but I wanted to show off a gift. My reputation is growing! And y’all know why...all here and of course Meathead

    Comment

    • klflowers
      Club Member
      • Sep 2015
      • 2070
      • Tennessee

      #68
      My wife really likes turkey - we have around 6 of them in the freezer that we bought on sale at Thanksgiving. The one I smoked at Thanksgiving was eaten Thanksgiving, and she has been after me to do another. Of course I forgot to thaw any of them out, but I found a 14lb Butterball at the local Food City that was not frozen on Monday afternoon. I was doing a brisket on the WSM, so I decided to do the turkey on the kettle/SNS combo. I rubbed it down with some can't believe it's not butter and seasoned it up with some memphis dust (I had some of it on hand, and was too lazy to make anything else) and a little kosher salt. 330 held easy on the SNS, around 2 1/2 - 3 hours later we had this: Click image for larger version  Name:	20181224_194527.jpg Views:	1 Size:	3.45 MB ID:	613505
      Skin was much better than the one I did on the WSM Thanksgiving. This is my new turkey cooker. And the memphis dust turned out great. Even better, I was able to use my secret santa gift from @Dan Clark:
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      Last edited by klflowers; December 26th, 2018, 03:30 PM.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Nice!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great Job, Brother!

        That bird looks tasty!!!!

      • klflowers
        klflowers commented
        Editing a comment
        Thanks, EdF, Mr. Bones. It was pretty good.
    • mnavarre
      Club Member
      • Jan 2018
      • 304
      • San Diego

      #69
      Christmas Rib Roast. Overcooked the Spinalis slightly, but was still tender and juicy. My 15 year old niece seemed to like it amongst all the dramatic sighs and exasperated eye-rolls.

      7ish pound Choice roast from Vons, kinda Cow Crust rub.

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      One of these days I'll get my Moms' oven properly figured out.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        That looks good from here.

      • mnavarre
        mnavarre commented
        Editing a comment
        It was, It's just my tendency to pick apart every cook I do. Also trying to figure out all the beeps, boops, and pings on my Moms' oven. I think I'm 7 years in to cooking rib roasts on the thing and I still have to go find the manual every time. (My mom doesn't know how the bloody thing works, either.)
    • Ernest
      Founding Member
      • Jul 2014
      • 3006
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #70
      Sous vide spatchcocked duck and chicken stock, wine and duck fat braised baby potatoes

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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Gorgeous E man

      • Ernest
        Ernest commented
        Editing a comment
        EdF I did 140 degrees Overnight. I'd say about 12 hours maybe? I had 2 ducks, one finished in a 400 degrees grill. This one was flash fried

      • Henrik
        Henrik commented
        Editing a comment
        You had me at "Duck fat braised" :-)
    • ddmcwhirter
      Charter Member
      • Nov 2014
      • 107
      • Leon Springs northwest of San Antonio, Texas

      #71
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      Comment

      • mrteddyprincess
        Club Member
        • Sep 2018
        • 240

        #72
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ID:	613747 Obligatory brisket post. First Prime brisket. Moist and tender. Thank you all.

        Comment

        • jfmorris
          Club Member
          • Nov 2017
          • 2014
          • Huntsville, Alabama
          • Jim Morris

            Cookers
            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Weber Genesis Silver A w/ GrillGrates (2002)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            Thermometers
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            Beverages
            • Whatever I brewed and have on tap!

          #73
          Well, sadly I didn’t take many pics tonight, as I was racing the clock to have 12 pounds of wings ready for dinner for my son’s birthday. Technique this time was to direct grill on Grillgrates for about 45 minutes, THEN dunk them in my deep fryer for several minutes, 12-15 at a time. Made for Smokey yet very crispy wings, which I then tossed in my homemade buffalo sauce.

          I had the Performer, the Genesis and a table with the deep fryer all lined up outside. Manning 2 grills and the fryer plus cooking sauce inside on the stove kept me busy for a bit!

          I wish I had a post fry picture, but they are long gone now... definitely a technique I will do again. Grilling rather than par frying for my first pass on the wings.


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          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Noble gesture, love the char on those wings

          • HouseHomey
            HouseHomey commented
            Editing a comment
            Looks fabulous
        • Polarbear777
          Club Member
          • Sep 2016
          • 1292

          #74
          Reverse seared lamb. Smoked whole, then cut and seared to appetizer portions.



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          • Troutman
            Troutman commented
            Editing a comment
            I bought a rack on sale at the store, will have to try your method, looks good !!

          • Henrik
            Henrik commented
            Editing a comment
            I like the inside of your PK. That thing gets used. Love it!
        • Polarbear777
          Club Member
          • Sep 2016
          • 1292

          #75
          Pineapple and clove glazed ham.

          Slices escaped pictures.

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          Comment

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          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 $299 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