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

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  • Zman23
    Founding Member
    • Jul 2014
    • 276
    • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

    Ribeye seasoned with truffle salt and black pepper, sous vide at 136, and then finished on cast iron skillet. Cocktail shrimp and lobster tails sous vide at 136. Roasted broccoli with lemon juice, honey, and manchego cheese. Happy New Year all!!! Click image for larger version

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    • CaptainMike
      CaptainMike commented
      Editing a comment
      I love you, I hate you, I love you, I ha.......I love you!

    • Troutman
      Troutman commented
      Editing a comment
      I want that shrimp cocktail

    • barelfly
      barelfly commented
      Editing a comment
      That’s a feast for a King! King ZMan that is!
  • goosebr160
    Club Member
    • Mar 2017
    • 191
    • Massachusetts

    Nailed it! 5lb choice rib roast on the kettle with SnS. New FireBoard worked perfectly! Happy New Year!
    Attached Files

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      That first pic looks like the state of Michigan.

    • Troutman
      Troutman commented
      Editing a comment
      I was thinking Wisconsin

    • FireMan
      FireMan commented
      Editing a comment
      Sear baby, sear!
  • RichieB
    Club Member
    • Apr 2018
    • 741
    • Western Mass

    Haven't post here in awhile so here are my last 2 cooks. Sort of; did a ribeye indirect with reverse sear last night. With a grilled baked potato, Meathead style.

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    Tonight did not want to deal with a cook. So, Boars Head London Broil Roast Beef. Smoked Pepper Jack and Cowboy Candy. On a Sesame Bulky with chips.

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    • klflowers
      klflowers commented
      Editing a comment
      Cowboy candy is a beautiful thing, and the rest of the meal is no slouch.
  • Ernest
    Founding Member
    • Jul 2014
    • 3030
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    I'm keeping it simple today. Trying to get some rest in.

    HAPPY NEW YEAR MY FELLOW ARers

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    • RichieB
      RichieB commented
      Editing a comment
      Looks great. With you on backing off on the cook. Happy New Year to you too.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Happy New Year, Ernest!

      Be safe, an well, in yer travels, Brother!

    • Troutman
      Troutman commented
      Editing a comment
      Ernest at home and not cooking killer hotel food. I like it bud, wings look awesome !!!
  • Santamarina
    Club Member
    • Aug 2018
    • 571
    • Wildomar, CA

    Usually I take the before pics, but forget to take after pics. Tonight...the opposite. Here are my NYE back backs!!!

    Smoked with oak at 250°F in my offset stickburner. Dry brined, and rubed with my modified Memphis Dust. I wanted a little more color, but they’re pull-apart tender and taste delicious!

    Happy New Year, Pit friends!!!
    Attached Files
    Last edited by Santamarina; January 1st, 2019, 01:20 AM.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1309

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    • Attjack
      Club Member
      • Aug 2017
      • 3157
      • 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

      I made some Asian style bacon Meathead style. On top of that, I put a 1/3 pound burger patty and loaded it with sauteed shitake and then melted brie over that. Both buns were slathered with a balsamic reduction aioli.

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      Last edited by Attjack; January 1st, 2019, 12:37 PM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Super yummy looking, and look at you with the artsy photo, nicely done !!!

      • Attjack
        Attjack commented
        Editing a comment
        Too much vignette, Troutman?

      • ecowper
        ecowper commented
        Editing a comment
        I like that photo Attjack ... very modern diner look
    • mgaretz
      Founding Member
      • Jul 2014
      • 712
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      New Year's Eve dinner was prime rib, slow roasted and lightly seared. Served with artichokes made in the IP and dipping butter.

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      • CaptainMike
        CaptainMike commented
        Editing a comment
        The IP is the only way to do chokes any more.

      • ecowper
        ecowper commented
        Editing a comment
        Holy schnikey ..... that looks fabulous ..... this California ex-pat misses artichokes ..... people up here think they are just for cutting up the heart and putting in a salad, or something.

      • Troutman
        Troutman commented
        Editing a comment
        I love me some chocks as well...with drawn butter please !!!!&
    • ecowper
      Founding Member
      • Jul 2014
      • 2614
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      New Year’s Day brunch .... everybody got hash and farm fresh eggs to order, the kids got Martinelli’s and the adults got Eric’s nearly world famous Bloody Mary’s!

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      Last edited by ecowper; January 1st, 2019, 02:05 PM.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Love me some hash!!

      • ecowper
        ecowper commented
        Editing a comment
        CaptainMike Sometimes I want to cook a brisket just for the hash the next day! I don’t really do anything fancy. Just diced potatoes and diced brisket .... salt the potatoes nicely, fry them in olive oil until mostly cooked, toss the brisket in and finish the cooking until potatoes are browned and crispy.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Beautimous!
        11th CAV Bloody Marys!!!
    • 58limited
      Club Member
      • Dec 2018
      • 314
      • SE Texas
      • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

      Using Meathead's recipes, I corned a 6.5 lb brisket flat and made pastrami. I trimmed the parts without fat after curing - they are boiling right now to make corned beef and cabbage - but the pastrami was still about 5 3/4 lbs when I put it on the grill. I forgot to take pics of the pastrami sandwich but it was great. I was a little worried, the pastrami shrunk quite a bit, I ended up wrapping it and it turned out OK - was afraid it was going to dry out. Not as tender as I hoped but this was a select brisket, not choice or prime. The sandwich was great: German rye with hot mustard, Swiss cheese, and pastrami. I ate two last night. I started 14 lbs of sauerkraut yesterday so i will be able to make Ruebens in about a month. First pic is right when I put it on the Bayou Classic Cypress Grill, second is 1/2 way done, at the stall, third is when I pulled it and decided to wrap in the oven for another hour.
      Attached Files
      Last edited by 58limited; January 1st, 2019, 02:26 PM.

      Comment

      • Deaf Arty
        Club Member
        • Nov 2016
        • 168
        • Cheyenne, WY
        • Green Mountain Grills Daniel Boone
          Weber Q-100 gas grill
          Grill Grates
          Original Weber 22" kettle (1978 model!)
          Slow n Sear
          Thermoworks RT600C
          Fireboard
          Thermapen MK4

        Chuckies! One for chili, one for slicing and eating. Yum.
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        • Attjack
          Club Member
          • Aug 2017
          • 3157
          • 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

          To offset (somewhat) that crazy burger above from last night I'm starting the day with a nice salad for lunch.

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          • JeffJ
            JeffJ commented
            Editing a comment
            That is one heck of a nice-looking salad.

          • Spinaker
            Spinaker commented
            Editing a comment
            Nice job man. This is a great shot!

          • Huskee
            Huskee commented
            Editing a comment
            Indeed!
        • I_Eat_Pork_Butt
          Club Member
          • Jan 2018
          • 4
          • Forks, WA

          Top/Strip loin. Meathead's Prime Rib/Any Beef Roast article led to a perfect result.
          Smoker: Camp Chef Smoke Vault 24"
          Wood: 2 parts Mesquite 1 part Alder
          Thermometers: Fireboard & Thermapen
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          • CaptainMike
            CaptainMike commented
            Editing a comment
            Oh yeah!!!!
        • Suz BBQ Barnes
          Club Member
          • Feb 2016
          • 6
          • Rural Maricopa, AZ
          • Suz BBQ Barnes a.k.a Suzanne Barnes,
            Way out West in AZ
            Masterbuilt Smoker
            Jen Air Gass Grill
            New PBC on the way!
            Good Vokda
            Red Wine
            Igloo Cooler to hold the good stuff!

          Here is a wonderful brisket I did on the Traeger. I used Big Bad Beef rub, injected with cajon butter, wrapped it in pink butcher paper when it hit the "stall" and used Texas beef blend pellets. Served with "Granny's Texas beans" and grilled corn!Click image for larger version  Name:	40667513_10215629204980587_9048949588148355072_n.jpg Views:	1 Size:	112.7 KB ID:	617096
          Last edited by Suz BBQ Barnes; January 12th, 2019, 03:05 PM. Reason: Wanted to tell ya'll what/how I did the cook

          Comment


          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Beautiful slices.

          • jgreen
            jgreen commented
            Editing a comment
            That looks perfect. Lots of juice.

          • painter
            painter commented
            Editing a comment
            Whoa--plate of goodness!
        • shify
          Club Member
          • Jun 2017
          • 274
          • Westchester County, NY

          SLC ribs three ways. One with MMD, one with char Siu marinade (Lee Kum Kee brand) and one with a gochujang sauce. And some bacon for good measure.

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          Comment


          • EdF
            EdF commented
            Editing a comment
            Pretty nice spicing choices!

        Announcement

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        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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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

        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use our links when you buy things

        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, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

        https://tinyurl.com/amazingribs

         


        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 $299 delivered to your door!

        Click here to read our detailed review and the raves from people who own them


        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


        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


        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