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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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  • Huskee
    started a topic Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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

    Show Us What You're Cooking (SUWYC) Volume 12, winter 2018/2019.

    For the most recent previous topic (Vol 11.2, Fall 2018) click here.

  • Mudkat
    commented on 's reply
    Great pics!

  • Ernest
    replied
    If you believe that there are Boneless wings out there. Then you should believe that I made beef wings out of sous oxtail......
    Click image for larger version

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    Leave a comment:


  • rickgregory
    replied
    Three things... a beef cheek that's smoked a bit and going to be sous vide cooked this weekend,
    Click image for larger version  Name:	IMG_0133 (1).jpg Views:	1 Size:	589.3 KB ID:	656666
    6.25lbs of pork belly that cured in a mix of salt, pepper bay leaves and PP#1 for 10 days

    Click image for larger version  Name:	IMG_0135 (1).jpg Views:	1 Size:	480.2 KB ID:	656665
    and finally lamb shoulder that's been smoked to 120 and will be bagged and in the SV over the weekend too. It smells TERRIFIC in here.
    Attached Files
    Last edited by rickgregory; March 28th, 2019, 04:30 PM.

    Leave a comment:


  • Willard
    commented on 's reply
    It sure looks like a smoke ring on my phone. Anyway it looks delicious. Happy 65th!

  • KiloVolt89
    commented on 's reply
    Those shrimp look amazing..... would take that pan and call it a night right there.

  • jgreen
    commented on 's reply
    Served with just the right amount of veggies too.

  • synodog
    commented on 's reply
    I used the Roman crust recipe on the site.

    https://amazingribs.com/tested-recip...a-crust-recipe

    Really want to try the Neapolitan sometime too.

  • Santamarina
    replied
    Monday was my day off, so I fired up the smoker and in went a pork shoulder and a full packer brisket. Locally sourced oak fueled the fire and kept my pit at ~250°F. Eight hours in everything was about 180°F internal and the bark was beautiful. So I pulled, wrapped, and stuck’em in the oven at 250, since I had to get my son to baseball practice.

    They went at 250 until probe tender - ~200° internal. Thats when I tried something new. A long hold (12+ hours) at 170°F (the lowest my oven will go). Tuesday morning everything came out beautiful, moist, and delicious. The bark wasn’t quite as firm as I’m used too, but it was a great way to have delicious food for lunch without staying up all night to cook!!!

    These pics show before cooking and when I wrapped. Yes, I cut my brisket in half because it won’t fit in my vertical smoker.
    Last pic is pulled pork. Didn’t get a brisket pic.

    Also, I finally got a chance to try out the MEATER BLOCK that arrived a few weeks ago. Hoping to post a separate review, but I’ll say now it was worth the wait!
    Attached Files
    Last edited by Santamarina; March 21st, 2019, 11:23 AM.

    Leave a comment:


  • Santamarina
    commented on 's reply
    I want those tacos in my mouth right now!

  • Willard
    commented on 's reply
    I posted about it recently. I have not done one yet. Hope to do one in the near future. Good to see it worked out well on the gasser.

  • synodog
    commented on 's reply
    Thanks guys! Willard, yeah it’s a gasser I had all 6 burners full blast my Maverick ET-732 was only reading HHH which apparently tops out at 575 or so.

  • Willard
    commented on 's reply
    Looks great. Cooked on a gas grill?

  • Mudkat
    commented on 's reply
    The perfect post Patrick's day meal!

  • Mudkat
    commented on 's reply
    Yeah, nice crust!
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