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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 | #121
    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!

  • Top | #122
    Nailed it! 5lb choice rib roast on the kettle with SnS. New FireBoard worked perfectly! Happy New Year!
    Attached Files

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    • 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!

  • Top | #123
    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.

  • Top | #124
    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 !!!

  • Top | #125
    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.

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    • Top | #126
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    • Top | #127
      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

    • Top | #128
      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 !!!!&

    • Top | #129
      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.

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      • 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!!!

    • Top | #130
      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


      • Top | #131
        Chuckies! One for chili, one for slicing and eating. Yum.
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        • Top | #132
          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!

        • Top | #133
          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!!!!

        • Top | #134
          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

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          • 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!

        • Top | #135
          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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          • EdF
            EdF commented
            Editing a comment
            Pretty nice spicing choices!
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