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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.

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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


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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


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


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


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


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


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


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


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

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  • Top | #91
    Bacon wrapped meat balls, which will get a little homemade bbq sauce at finishing, and jalapeño poppers - cream cheese, wrapped in bacon, and sprinkled with my modified MMD! Heading to the air frier now!
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    • Top | #92
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ID:	614772 Brisket for the win today. Smoked at 250F with b&b briqs and cherry and pecan chunks. Went with butcher paper at the stall, around 155F int temp. Went to about 203F i.t. Put in faux cambro for about 1h15m. The bark was excellent and was pleased with smoke ring. The bend test and pull test were spot on. I used only a Dalmatian rub as my wife prefers it on beef, I tend to agree. Click image for larger version

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      • Troutman
        Troutman commented
        Editing a comment
        Nice work, looks spot on

      • Santamarina
        Santamarina commented
        Editing a comment
        Did my last brisket with Dalmatian rub. It’s now the only way I’ll do it. Beef brisket has such amazing flavor...who knew I’d been covering it up with extra (dare i say unnecessary) BBBR all these years!

      • au4stree
        au4stree commented
        Editing a comment
        Thanks Troutman. Santamarina, yes the dalmatian rub has been a consistent winner for me with beef. I'll still try different rubs, but now that I've dialed in my ratios on the dalmatian, it is here to stay.

    • Top | #93
      Pork loin with rum soaked raisins. Cooked at 225 for 2 hours then over flame for 3-4 minutes/side. Internal temp was 137-145. Memphis Elite. Click image for larger version

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      • Donw
        Donw commented
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        Beautiful food and welcome to the pit.

      • Henrik
        Henrik commented
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        That looks fresh! I like the sound of rum soaked raisins!

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

    • Top | #94
      First go at Alabama White Sauce chicken, this was Meathead recipe but with a bit of sugar added in.

      Dang this stuff is good. Used Meat Church All-Purpose rub and cooked low and slow on the Weber gasser at the lake. Dunked in sauce and back on grill. Then brushed a few times as it tightened up.

      And Damn is it cold outside! 26* outside, wet and breezy makes it feel like 14*!!! But that’s how I roll! Gotta make good bbq! Was worth it!

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      • Troutman
        Troutman commented
        Editing a comment
        Dang that does look good !!!

      • Elton's BBQ
        Elton's BBQ commented
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        Gotta try this

    • Top | #95
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ID:	615037 Made 4 bone and 3 bone rib roasts (prime, ribs removed) on my Weber. Used Mrs. O’Leary’s Cow Crust. Beautiful and delicious Christmas dinner for 24 folks.

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      • Mudkat
        Mudkat commented
        Editing a comment
        That looks gooood!

      • theroc
        theroc commented
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        Very tasty! Nice to be sitting out at the cooker in shorts and flip-flops on Dec. 28!

      • Troutman
        Troutman commented
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        Nice going and good looking roasts Woodlands guy. Tell them how we make great que AND do it in flip-flops year around here in Htown !!!

    • Top | #96
      Sort of a mediterranean/asian mash-up last night. Reverse-seared rack of lamb. Dry brined for several hours, then applied Simon and Garfunkel rub (works really well on lamb). Cooked at 225 F on the Weber gasser until reached 130 F IT. Then seared each side. Served with risotto with shitake mushrooms and stir-fried yu choy.

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      • holehogg
        holehogg commented
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        The post before this and now this.
        That is just perfect the way I see it.

      • Troutman
        Troutman commented
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        Primo, I have one of those roasts in the freezer, can’t wait to cook it. Yours looks excellent !!

      • Mudkat
        Mudkat commented
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        Another homerun theroc !

    • Top | #97
      Dry Aged burgers hit the Grill Grates

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      • Troutman
        Troutman commented
        Editing a comment
        Grill grates rule !!

    • Top | #98
      Christmas Day Ribs... It was pretty cold out so the GMG was working to keep the temp... Haven't gotten a heat blanket yet to help out. My dry rub, then finished with some jam to glaze them. Click image for larger version

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      • Top | #99
        Originally posted by Arrow View Post
        Just love them
        Thanks Spinaker Attjack Mudkat

        I actually bought one of the tools for $10 at a local BBQ store for the Hasselback potato. Makes it super simple to just cut down through without going too far. Then oil it up with our Olive Oil spritzer and cooked for about an hour.



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      • Top | #100
        The Smoke Vault has been feeling a bit left out, so I put it to work tonight smoking a couple of 2 inch thick rib-eyes. Dry-brined them, then smoked over oak wood until the IT was 128 F. Then seared on the ripping hot plancha one minute per side. Perfect medium rare. Served with baked Hasselback potatoes sliced with the jig Santa brought us. Salad came later.

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        Last edited by theroc; December 29th, 2018, 10:32 PM.

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        • navyweaver
          navyweaver commented
          Editing a comment
          Beautiful!

      • Top | #101
        Queso dip!

        I've said this before - Nacho cheese dip is super easy to make. At it's base it's 2 TB butter, 2 TB flour, 1 C Milk and 8-16 ounces of grated cheese. Make the roux and let it go for about 5 minutes, add the milk and after it starts bubbling, add the cheese and stir in until fully incorporated. If you use 2% milk and pre-shredded cheese and nothing else, this simple mixture is better than any jarred nacho cheese I've ever had. Now, if you use whole milk, take quality block cheese and grind it yourself - throw in some hot sauce, a couple of halved garlic cloves that get removed right before the shredded cheese goes in...you will question why meat even needs to be added. This is what we did, and then added some slowly rendered bacon on the Jumbo Joe, indirect and some chuck burnt-ends on the 14.5 WSM with the bowl removed. Here are the pics:

        Here's the nacho cheese base (it had already cooled when this pic was take so it was starting to coagulate):

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        Grilled bacon and burnt ends:

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        Pre-made coney sauce for late-night New Year's Eve:

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        • navyweaver
          navyweaver commented
          Editing a comment
          Oh dayum that looks good!

        • Santamarina
          Santamarina commented
          Editing a comment
          Sweet. Baby. Jesus. WOW...just added this to the list for NYE eats!!!

        • Ernest
          Ernest commented
          Editing a comment
          This is not fair!!!

      • Top | #102
        Fired up ole Muddy at 3:30 a.m. this morning. Hopefully I'll remember finish pics. 😀 9 lb pork butt. I guess the thin blue smoke disappears in the dark but I'm sure you can smell it!

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        • Top | #103
          Beef Finger Ribs:

          https://share.fireboard.io/CEE461

          https://photos.app.goo.gl/QLi1ZcnxSc6cMnrt9

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          • Top | #104
            JeffJ If I show this to my wife she will MAKE me make this. That's good lookin'!

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            • Top | #105
              A Sunday Morning Frittata..Shrimp, Broccoli and Cheese served over greens with Balsamic Vinaigrette.


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              • CaptainMike
                CaptainMike commented
                Editing a comment
                I'm sure that sucked!!

              • troymeister
                troymeister commented
                Editing a comment
                CaptainMike Geez...Tough crowd here...Give me a break....At least it had cheese in it...Believe it or not, it was actually a quite delicious breakfast.

              • CaptainMike
                CaptainMike commented
                Editing a comment
                Hahaha, you know I'm kidding, however I love those plates! Very retro. My wife is in to pottery and I'll show her these. Of course I now have "The Age of Aquarius" playing in my head.
                Last edited by CaptainMike; December 30th, 2018, 11:36 AM.
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