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Louisiana Red Beans and Rice, #theRibShack Way

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  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1608
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    Louisiana Red Beans and Rice, #theRibShack Way

    I really want to develop some Barbecue stuff with a Louisiana flair. I haven't found much a particular Louisiana way for BBQ. But we have LOTS of other categories with Burgeoning Louisianaocity. One of my fav's is Red Beans and Rice. If you have a Popeye's Fried Chicken nearby, and you haven't scarfed down some of their Red Beans and Rice lately, then put that on your list for this week.

    I sauteed up a bunch of the Louisiana trininty, onion, bell pepper and celery, along with some garlic, all in the fat from bacon and pork & beef sausage (it's what I had on hand).Click image for larger version

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    Here's the batch I made yesterday, just 1 pound of beans and water only, no chicken broth. It was good!
    Click image for larger version

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    Today, as you all know, it Resurrection Sunday, aka Easter. I'm a Jesus-Follower, so I love today! We had a reception after the Worship Gathering, and I was in charge of rounding up some fellas to help set it all up. They had store-bought pastries and fruit and such planned for the day. Very nice and all, but...I'm a dude, and I love having the dude's feel the love and such, so I though, "Hey, I'm the @BishopofBBQ, and we need some man food!"

    I happened to have another 5 pounds of Camilla beans on hand, and a bag of onions and several heads of garlic, etc. I decided to switch out Chicken Broth for the water, to add some depth to the flavor.

    That's my 12 inch Lodge skilled on the top left, and the HUGE 14 incher on the bottom, with the sautee just getting underway. A ham hock is the preferred pork flavor vehicle, but I didn't have that. Add to that some bay leaves, salt, pepper and cayenne, thyme. Sautee that a bit. Then chicken broth, water and Camellia brand red beans, then onto the smoker at 5 am in the morning

    Nighttime is such a peaceful time. It says in the Bible that the women were going to Jesus' grave to annoint his body with oil and spices right after daybreak on the Sunday after He was crucified, but He beat them to the punch, the Grave was empty when they arrived. I was thinking about the soon coming sunrise when I started the fire on the Jambo.
    Click image for larger version

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    On went the 2 pots of beans, both at the very top!
    About 3.5 hours later, I brought them up to the church building for manly enjoyment! (OK, the chicks liked them a lot, too.)
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    I cooked about 15 cups of rice, and the game was on! I think the chicken broth added richness to the flavor. Future experiments will be using ham hocks, and cook those to make a broth, and making my own chicken broth.

    At church, the men got all the stuff setup, and at the end all cleaned up. And good conversations about Jesus, go-fast boats and converting firetrucks to BBQ Firetrucks. Allthe beans were gone, but there were still plenty of the store-bought pastries in their nice wrappers left over. We'll bring those to the homeless shelter tomorrow.

    Happy Easter! #JesusIsAlive

    Paul
    Attached Files
  • jharner
    Club Member
    • Jan 2016
    • 1050
    • Louisiana - North West but a coon ass at heart
    • Cookers

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      Favorite Drink

      Free beer
      Coors Light
      Windsor ( Canadian blended whiskey )

    #2
    Amen brother, that looks like some mighty good eaten there. Love me some red beans & rice, but we had brisket and Meatheads Easter ham with plenty of sides. Happy Easter to all.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9170
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      Great job man!!!!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        I love beans and rice...I always put them on my order everytime I stop at Popeye's...make that a large please

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1346
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
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            Plenty of GrillGrates
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            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #5
          Wish we had a Popeye's around here. Nothing but KFC. Closest Popeye's is about 6 hours away. Love cajun food!

          Comment


          • jerrybell
            jerrybell commented
            Editing a comment
            We used to love Popeye's when we lived in CO. We moved to UT and it was many years before the first Popeye's opened here. I don't know if the restaurants are inconsistent or overall the chain's quality has gone downhill. The sides are still tasty but I think they're butchering the chickens a little young. You still get the same number of pieces but the're tiny. I've stopped going.
        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 4556
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #6
          It is Monday. Are the red beans on?

          Comment

          • Thunder77
            Founding Member
            • Jul 2014
            • 2620
            • Halethorpe, MD
            • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            #7
            WHooooooWEEEE! That's some good eatin'. I tell you that for true!

            Comment


            • gcdmd
              gcdmd commented
              Editing a comment
              Correction on the spelling: "that" should be "dat," and "for" should be "fo'."
          • gcdmd
            Charter Member
            • Sep 2014
            • 927
            • The Republic of Texas

            #8
            I enjoy your posts, Paul. You bring a certain enthusiasm and joie de vive to the table, and you have definitely grasped the concept that life is an equipment sport and whoever dies with the most toys wins.

            If you get a chance to score on some old Griswold cast iron cookware, you should seize the moment. They were probably the best cast iron pots and pans ever made. You can still get them online at eBay and other sites, but they are generally expensive.

            As for chicken stock, it is the universal elixir for flavor enhancement. Some chefs use it exclusively (strong, weak, roasted bones, non-roasted bones) eschewing any other stock. Homemade is best, but in a pinch I turn to Tone's Chicken Base from Sam's. It is salty, so you would have to adjust.

            George
            Last edited by gcdmd; March 28th, 2016, 03:33 PM.

            Comment

            • bbqoaf
              Founding Member
              • Jul 2014
              • 755
              • Calgary, Alberta, Canada
              • Broil King Signet Gasser
                Weber 22.5" One Touch Gold

                Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

              #9
              Awesome, I need to make this. As usual I love the scale of your cooks and the fact that you are often helping out your community. An example to us all.

              Comment

              • PaulstheRibList
                Founding Member
                • Jul 2014
                • 1608
                • Lake Charles, LA
                • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                  1.) A pair of Weber Smokey Mountain 22.5's
                  2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                  3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                  4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                  5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                  6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                  7.) 22" Weber Kettle with Slow-N-Sear
                  8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                  9.) BarbecueFiretruck...under development
                  10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                  11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                  12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                  12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                  Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                  I'm loving using BBQ to make friends and build connections.
                  I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                #10
                I did a quick search here in thePit for Red Beans and Rice, and noticed that us Louisiana folks (me) are the bulk of the discussion. We've been busy with the Ole' PaulsRibShack, so I am slower than I prefer in doing my Red Beans testing. This past week we launched it on the truck. It was really good! It's based on the Camilla brand recipe, which is similar to Meathead's.
                Click image for larger version

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                Here it is next to our regular Smoked Beans, and that fabulous Beef Short Rib!!!
                Click image for larger version

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                Now for Leftovers! Day 1
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                Day 2, topped with Pork
                Click image for larger version

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                I'm still searching for that next step to GREAT!

                I'm going to add some Cider Vinegar, per Meathead, and also try adding Pickle Pork, per Kenji.

                I also did a cool stew a few months back and added a Umami bomb, and some gelatin, per Kenji's instructions. I'm going to experiment with those as well. I love the smooth texture of the bites provided by a little gelatin.

                Red Beans!!!

                Comment


                • lonnie mac
                  lonnie mac commented
                  Editing a comment
                  Gawsh Paul these look DELISH. Sort of a Red Beans and Rice guru myself. I pride myself in this Louisiana staple. I was born and raised in a little town called Clio on the Amite. I am still 20 years behind everyone else!
              • PaulstheRibList
                Founding Member
                • Jul 2014
                • 1608
                • Lake Charles, LA
                • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                  1.) A pair of Weber Smokey Mountain 22.5's
                  2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                  3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                  4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                  5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                  6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                  7.) 22" Weber Kettle with Slow-N-Sear
                  8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                  9.) BarbecueFiretruck...under development
                  10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                  11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                  12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                  12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                  Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                  I'm loving using BBQ to make friends and build connections.
                  I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                #11
                lonnie mac Dude!!! I was just in Amite City 2 weeks ago to officiate the wedding of my best friend's daughter. The Berry Barn. Same place I cooked Ribeyes for 225 for another friend's daughter 2 years or so ago.

                Red Beans! Oh wise one, give me your tweeks and hints!!

                Comment

                • texastweeter
                  Club Member
                  • Jul 2017
                  • 2337
                  • Republic of Texas

                  #12
                  I always throw in a hamhock or two, use zatarans brand rice only, and just a splash or crab boil to it. Imma try yours next. Love Red beans and rice along some blackened redfish or flounder! Where is the LOVE button?

                  Comment

                  • RonB
                    Club Member
                    • Apr 2016
                    • 11164
                    • Near Richmond VA
                    • Weber Performer Deluxe
                      SNS
                      Pizza insert
                      Rotisserie
                      Smokenator 1000
                      Cookshack Smokette Elite
                      2 Thermapens
                      Chefalarm
                      Dot
                      lots of probes.
                      CyberQ

                    #13
                    I've not done RB&R from scratch, but if you take a package of Zataran's red beans and rice and add 1/3 lb of spicy breakfast sausage, (cooked and chopped fine first), it makes a very good side dish. Add the sausage before cooking the RB&R.

                    Comment

                    • lonnie mac
                      Club Member
                      • Jul 2016
                      • 1258
                      • Bacliff, TX
                      • Motovlogging for the freedom of old Hippies...

                        https://www.youtube.com/c/LonnieMac

                        Home of Brutus Ten!

                        http://www.alenuts.com/Alenuts/Alenuts.html

                        Gear:

                        Weber Performer Deluxe W/ SNS, Craycort CI grates, SNS
                        WSCGC (Weber Summit Charcoal Grill Center W/ SNS, DNG
                        Texas Original Pits, Offset Smoker
                        WSM 18" W/ Upside-down door mod
                        Camp Chief Flattop, The big one...
                        Weber Genesis II S-335
                        Texas Fire Pit

                        Latest addition: Stampede 590

                        Thermos:

                        Maveric's Most all of em...
                        FireBoard W/ Fan Control, GURU Fan
                        ThermoWorks, most all of em...
                        Meater

                      #14
                      Originally posted by PaulstheRibList View Post
                      lonnie mac Dude!!! I was just in Amite City 2 weeks ago to officiate the wedding of my best friend's daughter. The Berry Barn. Same place I cooked Ribeyes for 225 for another friend's daughter 2 years or so ago.

                      Red Beans! Oh wise one, give me your tweeks and hints!!
                      Oh brother I am not the wise one for sure! In fact, my red beans are more on the simple side. The difference between Cajun, and Creole, and you know what I mean. It's about the beans as you know! Here is my simple staple crockpot meal. Of course ONLY Camellia Red Beans. I don't really do-dad things up like some fine dining Creole chef would do trying to show all his friends that he has a spice rack. It's red beans and rice. It's grandma's red beans and rice!


                      3 Strips Bacon browned in pan
                      12 ounces Andouille sausage, cubed and brown
                      1 cup finely diced onion
                      3/4 cup finely diced celery
                      3/4 cup finely diced green peppers (I use poblano)
                      4 cloves minced garlic

                      VERY FINELY DICED! All these veggies need to completely disappear in the end otherwise you just made beans and veggies.

                      1 teaspoon freshly ground black pepper
                      2 bay leaves
                      1 teaspoon fresh thyme
                      1/2 teaspoon cayenne pepper
                      1-2 smoked ham hock on top
                      32 oz carton chicken broth plus more just to cover beans and hocks
                      1 pound red Camellia beans, soaked overnight
                      about 2 teaspoons kosher salt, or to taste

                      Cook 8 hours on low.

                      Add roux when about done.

                      I told Moonbeam months ago that one day soon, we are gonna come and see you and eat like a king from your food truck. I couldn't find your latest schedule, but after all this flood crap is done here, I gotta make a home trip to see my peeps.

                      EDIT: to add...

                      Paul, sprinkle a bit of Trappey's Pepper in Vinegar on top of every bowl you sell. It will be a business decision you will never regret brother!
                      Last edited by lonnie mac; January 22nd, 2018, 08:59 PM.

                      Comment


                      • PaulstheRibList
                        PaulstheRibList commented
                        Editing a comment
                        Dude!!! Love it!

                        I will def try the Trappey's

                      • PaulstheRibList
                        PaulstheRibList commented
                        Editing a comment
                        You should try putting your Red Beans in the Smoker for 4 hours, then finish in the oven/crockpot.
                    • DWCowles
                      Founding Member
                      • Jul 2014
                      • 9760
                      • Smiths Grove, Ky
                      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                      #15
                      Thanks Paul for making me hungry

                      Comment


                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        Adam Sandler voice "you put it in your mouth, chew it up, and let it slide down your throat hole!"

                      • texastweeter
                        texastweeter commented
                        Editing a comment
                        Adam Sandler voice "you put it in your mouth, chew it up, and let it slide down your throat hole!"

                      • PaulstheRibList
                        PaulstheRibList commented
                        Editing a comment
                        texastweeter I've never had a bad meal from Popeye's!

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                    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