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Meat-Up in Memphis

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.


BBQ Stars


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.



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


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


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


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



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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How many things went wrong. Stupid stuff. Still was great.

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  • Top | #1

    How many things went wrong. Stupid stuff. Still was great.

    Oh, man. I am not afraid to admit that I screw things up, and that sometimes I don’t think, as long as it makes a great story. The number of things that went wrong, and the stupid stuff I did, and everything was still great.

    1) Didn’t mix up the MMD for the pork butt. Saturday night, start the smoke and go to mix up the dust: no paprika. 11PM. But, I had some other butt rub. It has salt in it, and I’d already salted the meat early in the day. What the heck, how much of a difference could it make. I used the rub.

    2) Using a new pit controller: I use the controller to work the BGE, but I monitor the temp with a Smoke so I can check it during the night. 7AM the pit temp was dropping. I went out to reset it to 275 (I run 225 overnight and then bump to 275 when I get up), and it wouldn’t set. The new controller was defective. (Don’t want to name them, they are taking care of me.) No big deal, I am Eggxperienced. Set the BGE to 275.

    3) An hour or so later, I checked the charcoal to make sure there was enough. Now, this is where I get really stupid. I didn’t want to set the deflector down on the wooden table, so I looked around for something to act as a trivet. Without considering the material that is is made from, my eyes landed on one of those reusable grocery bags, the ones you buy for $1. Set the deflector and cooking grate on the bag. It is made out of plastic-infused cloth. Gooey melting plastic smell, ruined my deflector plate. No problem (other than a replacement is $70), butt goes into oven @300. Consider this again, slowly: I put a piece of plastic down on the workspace and put a piece of hot ceramic on it. Wow. All I can say is, I’ll probably do something that stupid again someday. In fact, maybe in 20 minutes or so.

    4) The butt was at about 170*, it is now about 12:15. Guests will arrive around 2PM. Should come together. Set up the ChefAlarm... no joy. No temp display. UGH. Idea: The Smoke doesn’t care what the heat source is. Use it without the pit probe. (Checking it out today, the ChefAlarm’s batteries were dead.)

    5) Needed the oven for the butt, so I had to take the bacon (for bacon burgers) out of the oven. NP, into the microwave for a minute or so. What can I cover it with? I know! Saran Wrap! Oh jeez. Repeat stupidity. Melted plastic on bacon. Solution, toss bacon. No one will know. But it was that really good Wright’s thick pecan smoked bacon. Me and plastic aren’t getting along today.

    6) Pressed out the burgers, cut up the tomatoes, set the table. Guests arrive. Chit, chat, chit, chat, some time goes by. Burgers and dogs go on the grill (without the deflector). I made everything else the day before (beans, macaroni salad, cucumber salad, coleslaw), so once the meats were done the meal was served, buffet style. I sit down with my plate and Linda said, “This is great. Where’s the pulled pork?” Yeah, I forgot about it. Check the oven, the butt is at 207. Oh geez. This is where I get the rubber gloves and pull a pork butt in a minute. It was freakin’ great. Didn’t need any extra salt, for certain. Remember: pork butts are very forgiving!

    Everything was absolutely awesome: the beans, the salads, the slaw, the burgers, the pork. Mostly though, the guests. The relatives who couldn’t make it to the wedding got to meet my new son-in-law. We ate, we drank, we laughed.

    7) Around 5:30 it rained like a son of a gun, we moved everything inside and continued. Who cares. It was one hell of a good day. This is why we do this stuff.
    Last edited by Mosca; August 19th, 2019, 12:56 PM.

  • Top | #2
    I am always amazed how everything can go wrong with a cook but the end product is great. Or on the flip side how everything can go right but the result is not great. But either way the guests usually leave full and happy.


    • Top | #3
      I love this story! Happens to the best of us, right?


      • Top | #4
        Thank goodness it isn't Groundhog Day! ;-)


        • Top | #5
          Great story! Thanks for sharing all your mistakes, I've done some of them. Your experience sure helped, but I can only imagine the cursing and obscene language going on in your head at the very time the accidents happened :-)

          All in all: the guests were happy, you all had a good time. So in the end - success!!


          • Top | #6
            Great thinking on your feet, or at least kind of thinking 😜 But great save and acting as if. We've all had those days and if we can't laugh at ourselves we're in trouble.


            • Top | #7
              ROTFLMAO So glad everything came out okay and guests had a good time.


              • Top | #8
                I feel you. I haven't set anything hot on plastic, but I have done something similar to every one of those things during a cook. Especially forgetting to check to see if I have all of my ingredients, and not only forgetting to check to see if the batteries are working, but checking to see if I have any extra batteries.

                But the food usually comes out pretty good. Congrats on getting through it with flying colors.


                • Top | #9
                  What I think is funny is that, after having done this for a few years, we all get the reputation of being good backyard cremators. If they only knew! When it cooled down enough, before anyone arrived, I tossed the ceramic deflector plate over the edge of the deck where no one could see it, nor smell it. All the rest of it... MAGIC!
                  Last edited by Mosca; August 19th, 2019, 02:03 PM.


                  • Top | #10
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                    • Top | #11
                      After being totally disappointed when cutting into a $79 dry aged, sous vide and smoked brisket only to find 60% fat content, I feel your pain. Fortunately for you the opposite occurred, it's all part of the experience. Just when you think you have this cooking thing down, the bbq gods rear their ugly heads and spank you down.


                      • Top | #12
                        You had me at I will do something stupid again in 20 minutes. Great story of a great cook.
                        There is a victim of consequences here. The plastic world is very unhappy with you. 🕶


                        • Top | #13
                          What a great story! Thanks for sharing a bumpy but successful ride. Everything doesn’t have to be “perfect” and still be perfect!


                          • Top | #14
                            Great story. We have all been there and done that. Except for the hot deflector on plastic... JK


                            • Mosca
                              Mosca commented
                              Editing a comment
                              Spent an hour with a drill and a wire wheel getting the plastic off my PSWoo ring (holds the platesetter). But the deflector itself, that’s not recoverable.

                          • Top | #15
                            My number 1 mistake, and I do this a lot, is forget ingredients. Either because they get added later, or because I am making it up as I go. So often I think, "oooh, I should put this into it, that would be great," and then proceed to forget completely. Or start the smoker and then remember three things I should be doing first. In short, I get too eager and don't think it through. Thanks for the great story, glad to commiserate with you on the mistakes and celebrate your success.


                            • HawkerXP
                              HawkerXP commented
                              Editing a comment
                              me: "Why does this butt taste different then the last one?"

                              wife: "Honey? weren't you going to use this stuff in the bowl?"

                              me: Duh!