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Meat-Up in Memphis

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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.

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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


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

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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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • Top | #106
    I just finished 4 pork tenderloins on the copper kettle using my SnS Plus, easy spin grate, DnG and XR-50. Cooked ~225 to an IT of ~125 then seared for about 1 minute a side. Final IT was 135-140. I used Herbs de Provence on 3 and Wright BBQ's all purpose seasoning on 1. Within minutes of coming inside heavy rain started. Whew! These are for a community event tomorrow when even more rain is expected.

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    • Henrik
      Henrik commented
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      I like pork tenderloin, cook it every now and then. Your cook looks great! Glad you just missed the rain.

    • JeffJ
      JeffJ commented
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      I make a good pork tenderloin and I've got to tell you - mine looks like a turd compared to yours. Wow!

    • klflowers
      klflowers commented
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      Very nice looking pork.

  • Top | #107
    Love those little tenderloins, I like the addition of Herbs de Provence as well. Nice cook !!!

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    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      Thanks. Sometimes I use Simon & Garfunkel rub. Both are good. The Wright BBQ all purpose seasoning I used on 1 has a hint of sweet & a hint of hot. Just giving it a try to see if I like it.

  • Top | #108
    ABTs while we wait for the pork butt

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    • holehogg
      holehogg commented
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      Made them twice before but those look out of this world good.
      Those would all be mine without apologising for not sharing.

    • Henrik
      Henrik commented
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      Looks real tasty!

    • Elton's BBQ
      Elton's BBQ commented
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      Ahhh!

  • Top | #109
    Ribs I cooked for my first smoke with wood coals in the kettle.
    Rack of ribs took almost 6 hours and a new taste sensation profile for me.

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    Rib'lets were part of the pork belly that had a few bones in.
    Done in 2 1/2 hours and even if I say so were excellent.

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    Pork Belly burnt ends per free site recipe smoked before rack of ribs with charcoal and mesquite wood chips.
    Picture taken after 1 hour before turning pieces
    .

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    Was a long day at the office and all in the name of experimenting with reward at the end of course.

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    • Troutman
      Troutman commented
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      Nice "experiments"

    • EdF
      EdF commented
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      Seriously nice!

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

  • Top | #110
    Queso dip:

    The cheese sauce was sinful by itself:

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    3/4 pound of thick cut bacon rendered in the Jumbo Joe and then chopped:

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    Then some chuck roast "burnt ends" that were smoked in the 14.5 WSM on the top grate with the bowl removed:

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    Chopped:

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    The final outcome:

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    • Elton's BBQ
      Elton's BBQ commented
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      Yum!

    • FishTalesNC
      FishTalesNC commented
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      I’m speechless... 😱

    • klflowers
      klflowers commented
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      Now that's a queso.

  • Top | #111
    Kept the Smoke Vault working tonight with smoke-roasted chicken. Spatchocked and dry-brined a 4 lb bird, applied the Food Lab's buttery-lemon-herb paste, then smoked with a chunk of mesquite at 350 F. Inspired by Attjack , served the yardbird with mashed cauliflower (thanks - they were awesome!).

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

  • Top | #112
    Chicken and bok choy with fried rice and a bottle of sake.Thanks to Mr. Bones for the recommendations

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    • Elton's BBQ
      Elton's BBQ commented
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      Looks really good and Great shot's!

    • troymeister
      troymeister commented
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      That looks real good!!

    • Troutman
      Troutman commented
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      Lovely

  • Top | #113
    Pork.
    Pulled.
    Shared with friends
    and family.

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    • Elton's BBQ
      Elton's BBQ commented
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      Nice result!

    • EdF
      EdF commented
      Editing a comment
      That says it all!

    • Troutman
      Troutman commented
      Editing a comment
      I’ll take a sandwich with a vinegar sauce !!!

  • Top | #114
    Prime rib dry brined for 7 days, coated with Mrs O' Leary's Cow Crust, cooked on Weber Summit at 205-225 with some beets, pulled at 116 and seared on grill grates in the Weber gasser,
    Attached Files

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    • klflowers
      klflowers commented
      Editing a comment
      Man, I love me some beets. Never made em though. Did you put anything in the foil with them, or were they just peeled and naked?

  • Top | #115
    It was a dark and stormy night. Well, dark, chilly, and a little breezy, but a perfect evening to fire up Maria and grill some chicken thighs. DB for 4 hrs, a nice coat of lemon pepper, a fire dance, and a glaze of Rib Candy that I got from Santa Skip at the end. MMM.....MMMM!
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    Last edited by CaptainMike; December 31st, 2018, 12:51 PM.

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    • Top | #116
      The finished product

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      • Top | #117
        Weather really lousy here in Chi..Going to do Mayan style Cochinita Pibil on the Instant Pot tonight. Complete with pickled red onions and habanero salsa. Pics to follow.

        Finally got around to posting the pics. This was a crowd pleaser and total hit.



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        Last edited by troymeister; January 1st, 2019, 09:05 AM.

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        • CaptainMike
          CaptainMike commented
          Editing a comment
          Close your eyes and think of warm sand and tropical breezes...

        • EdF
          EdF commented
          Editing a comment
          Nice vision!

      • Top | #118
        London Broil
        Attached Files

        Comment


        • Top | #119
          Finally did some blasphemy ribs ( https://pitmaster.amazingribs.com/fo...blasphemy-ribs). They came out pretty good using a rack of baby backs, rubbed with MMD. Used this sauce made by a friend of a friend locally.
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          Came out pretty good, though I had trouble keeping the kettle/sns at 225. Next time if I am going to sauce them, I probably will just brine and not rub.

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          • Top | #120
            Knob Creek Maple Burbon glazed wings. Used the recipe on this site for the wings but used a maple Burbon glaze recipe from another site for the glaze. Turned out amazing!
            Attached Files
            Last edited by JasonC; December 31st, 2018, 05:40 PM.

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