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Rancho Gordo Beans and Bean Club

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  • fzxdoc
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    #31
    I used the Raquel Beans that came with my Rancho Gordo Bean Club delivery to make a modified version of Bourbon Pork Pinto Beans found in The Great Big Pressure Cooker Cookbook . Raquel Beans are described here. To me they look sort of pinto-ish, just larger.

    Anyway, it turned out pretty good. I liked the recipe, especially with my modifications (bacon instead of ham, for instance). It had some interesting ingredients that I had not used before with beans.

    Instant Pot Bourbon Pork Pinto Beans (original recipe modified)

    2 cups dried pinto beans (Raquel beans if available)
    1 medium naval orange
    12 oz sliced bacon cut into 1/2 inch lengths
    1 medium red onion, chopped
    1/2 sweet red pepper medium, chopped
    1 Tbl minced garlic
    1 tsp dried rosemary
    1/2 tsp ground cloves
    1/2 tsp ground cinnamon
    1/4 cup bourbon
    1/2 cup packed dark brown sugar
    6 Tbl canned tomato paste
    2 cups homemade chicken broth
    1 cup water from the soaked beans

    Directions
    1. Soak the pinto beans as directed, usually 12-16 hours. Soak the (fresher) Raquel beans 6 hours.
    2. Remove the zest from half the orange and chop finely.
    3. Peel the orange and chop the orange sections, removing any seeds
    4. Set the pressure cooker to Saute on High.
    5. Brown the bacon; remove and drain on a paper towel
    6. Add the onions and peppers to the bacon fat. Saute until the onions are translucent, about 3 minutes
    7. Add the garlic and saute until just fragrant, about 30 seconds
    8. Add rosemary, cinnamon, and cloves and stir to combine
    9. Add the bourbon and let cook for 1 minute.
    10. Add the bacon, brown sugar, tomato paste, minced zest and chopped orange. Stir until everything is well coated.
    11. Add the drained beans, the broth and bean water.
    12. Place lid on cooker and set to High Pressure (9-11psi) for 18 minutes for pinto beans 35 minutes for Raquel beans.
    13. Use the quick release method. Test beans and add cooking time if necessary.
    14. Take 1 cup of the cooked beans and mash with a potato masher in a small bowl. Add back to pot.
    15. Heat for 2 minutes longer then serve.




    Optional:
    Serve with hot sauce or chopped jalapenos for folks who like a little heat with their beans.
    Salt and pepper as needed.

    Kathryn
    Last edited by fzxdoc; June 8th, 2018, 02:10 PM.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Sounds fantastic, Kathryn!
      Thanks fer sharin yer receipt!
  • fzxdoc
    Founding Member
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    #32
    Another simple bean recipe. From what I understand, Queen of Rancho Gordo Beans is the Marcella Bean, named for the famous Italian cook, Marcella Hazen. It's a Tuscan-style white bean with a very thin skin.

    I found the perfect way to cook these Rancho Gordo Marcella Beans (similar to cannellini beans) in the Instant Pot.

    My goal was to have perfectly creamy beans (without a single underdone one) while maintaining the bean shape--no split beans.
    • 1 lb dried Marcella beans, well-rinsed and checked for debris
    • Place beans in medium size bowl. Add water to cover them by 1-2 inches.
    • Soak for 4-6 hours. Add more water to keep the beans covered if necessary.
    • Add beans along with their soaking liquid to the IP. Add more water (or broth) to fill to the 2.5 liter mark. (IP half full)
    • Saute 1 small onion, 2 cloves minced garlic, ground black pepper and any herbs that sound good to you. I like to add parsley because it would go well with other fresh herbs that I might add later as I use the beans for salads, soups, etc.
    • Don't add salt until the beans have finished cooking, then add salt to taste.
    • Instant Pot settings: High Pressure. 25 minutes cook time.
    • Allow for natural release. On my IP, that takes about 45 to 55 minutes.


    The end results: melt-in-your-mouth creamy-textured beans in a yummy simple broth.

    Kathryn

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      So far (two servings--one right from the pot and another reheated) they've been perfect, ColonialDawg. They need a lot of salt (for my taste) added just before eating. I was going to make a white bean salad with some of them for supper (https://www.allrecipes.com/recipe/17...te-bean-salad/ ) but they taste so good just simply warmed up and salted that I hate to spoil the simplicity.

      K.

    • ColonialDawg
      ColonialDawg commented
      Editing a comment
      I bet they would be good on some crusty bread and a little olive oil.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      I think those are the one we use at work. Those and another giant black/brown bean. I don’t use them in my food but I’m always almost knocking them over.
  • fzxdoc
    Founding Member
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      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Fireboard Extreme BBQ Thermometer Package
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      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    #33
    I'm still a member of the Rancho Gordo Bean Club and enjoy the quarterly deliveries of heirloom beans it provides. You can buy many of these heirloom bean varieties right on their website without being a bean club member. A lot of top notch chefs (like Thomas Keller) source their beans from Rancho Gordo.

    Anyway, I got an email today from them, describing some of their beans, providing recipes and information about their cooperative project with a group of Mexican farmers to bring good quality Mexican oregano to the US. This is a wonderful video (pretty short but impactful) that shows these farmers making a meal and describing their oregano crops. Heartwarming is a word I would use.



    Kathryn

    Comment

    • Anton32828
      Club Member
      • Jun 2018
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      #34
      fzxdoc I can’t join that club, since my family is not as enthusiastic about bean dishes as I am (wife really hates them). I’ve bought from Rancho Gordo before. In fact I won’t make cassoulet without their beans! There’s just no point. It’s a great business & worth every penny.

      Look up the America’s Test Kitchen articles on brining beans. It might help your problems with having to add tons of salt after cooking your Marcella beans. There are a lot of incorrect folk tales out there for beans; salt does NOT harden them. Acid will, but not salt. America’s Test Kitchen and a few others (Kenji Lopez) have applied a really stunning amount of scientific testing to the humble bean. Old recipe books can be awful for perpetuating bad practices, such as adding baking soda.

      I’m glad to hear you have a pressure cooker. I went on a quest for authentic black bean recipes by asking every Hispanic person I knew for their family recipes. The finding: only English and Americans soak their beans. Latins “just throw those suckers in a pressure cooker and crank up the heat.” Quote from a Cuban co-worker. . In fact it’s necessary for real black bean sauce, since soaking them will strip out color. I have three or four different sizes of stovetop Indian pressure cookers just for bean.

      Fun stuff! I look forward to hearing about some of your discoveries.
      Last edited by Anton32828; June 16th, 2019, 07:27 AM. Reason: iPhone predictive text screws up again.

      Comment


      • Anton32828
        Anton32828 commented
        Editing a comment
        I should add: sometimes soaking beans does make sense for a recipe (or for brining them). But a pressure cooker then makes very short work of cooking them, versus the usual recommendation to soak overnight and then simmer for a few hours.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 4380
      • My toys:
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        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles

        Fireboard Extreme BBQ Thermometer Package
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        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #35
      Rancho Gordo does not recommend soaking for their beans, since they are fresher (a few months old) than the ones we find in the grocery stores (often a few years old). At most, a 2-3 hour soak is "allowed", but again not necessary. If RG beans stay in water too long, they'll begin to sprout!

      I seldom soak my Rancho Gordo beans; sometimes I do it to remind me that I've got to get the pressure cooker going before the other suppertime preps.

      Interesting about adding salt to beans. If I soak, I add the soaking water to the Instant Pot along with the beans. So perhaps I'll add a bit of salt in the soaking water and see how I like it--when I soak, that is. I'm wary about adding salt in the beginning because it concentrates as the cook progresses. But I'll give it a try and see if I like it better.

      Disclaimer: I love salty foods, and can eat them because I typically have the blood pressure of a snake (read: low), but my husband needs to watch his salt intake, so I'm sensitive to that in my cooking.


      Kathryn

      Comment

      • ofelles
        Club Member
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        #36
        Rancho Gordo is a great source. I have been using them for many years. Good for other product than beans also. Oregano Indio, hominy, pop corn, etc.
        Not a member of the club but frequent buyer.

        Comment

        • HouseHomey
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          #37
          We use their popcorn and some beans.

          Comment

          • klflowers
            Club Member
            • Sep 2015
            • 2387
            • Tennessee

            #38
            Thanks for sharing this fzxdoc . One of the first things I saw was this recipe https://www.ranchogordo.com/blogs/re...asted-tomatoes and I said I got to try some of these.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
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                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
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                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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              #39
              Ohmigosh, I made this recipe last night with Rancho Gordo's Eye of the Goat beans. I served it with Trader Joe's Chicken Tikka Samosas. Since I had cooked the beans earlier in the week in my Instant Pot, it was a quick dinner to pull together on a chilly evening.

              It was so delicious: a North Indian bean soup/stew (depending on how much broth you make as you cook the beans).

              In fact, a tech was working on our dead wifi and came upstairs to report that all was well as I was simmering the soup. I asked if he'd like to take a container of the hot soup with him. His eyes lit up. He said he already had a spoon in the van. He didn't hesitate to take the soup. Music to a cook's ears.

              Anyway, it's from the Rancho Gordo blog on their site. I'm putting the entire post here for convenience. There are a lot of ingredients but it cooks up quickly. I shop at an Asian market and have accumulated a pretty large collection of spices needed for Indian-based cooking.

              Written by Steve Sando, the owner of Rancho Gordo Beans:

              Rajma Recipe: Beans in a North Indian Style
              My Annoying Opinions is the blog of a Minnesota-based teacher; it started out as a whisky blog but is increasingly branching out into restaurant reviews and recipes. I’ve known the author, an intriguing but anonymous international man of mystery, for years. He is, in fact, incredibly annoying but also very talented and funny, and if you tell him I said this, I’ll give you such a pinch!





              1 lb Rancho Gordo Eye of the Goat, Red Nightfall, Sangre de Toro, Moro, or Ayocote Morado Beans cleaned and soaked overnight with three inches of water covering the beans.
              1 large piece of cassia bark (or a cinnamon stick)
              4-5 pods of small green cardamom
              2-3 cloves
              1 dried cassia leaf (I used a fresh bay leaf on this occasion as I have a bunch to go through from my now dead garden)
              1 medium red onion: chopped
              3/4 tsp garlic
              3/4 tsp fresh ginger root

              pound the ginger and garlic to a paste together in a mortar

              The following ground together in a spice grinder (no need to roast anything first):



              1 very small pinch of fenugreek seeds (very bitter so don’t overdo it)
              1 small pinch of black mustard seeds
              1-3 dried red chillies (depending on how hot you want the result to be) or 1/3-1 tsp chilli powder
              1/2 tsp powdered turmeric
              1/4 tsp powdered ginger
              1/2 tsp coriander seeds
              1/2 tsp cumin seeds
              1 pinch of white peppercorns
              1 small pinch of aniseed (or fennel seeds)
              1/3 tspn amchur (dried mango powder)
              2 tablespoons tomato paste or equivalent chopped tomatoes (a cup?)
              1 tspn sugar
              Salt to taste
              Vegetable oil
              2-3 tablespoons of chopped cilantro for garnish (optional; I left it off this time because we unaccountably had none in the fridge)
              1-2 tablespoons of chopped raw onion for garnish (optional)
              1 minced Thai green chilli or similar for garnish (optional; serrano and jalapeno are not appropriate substitutes)

              Place the soaked beans in a medium pot, cover with 2-3 inches of water and bring to a rapid boil over high heat. Keep at a rapid boil for about 10 minutes, then add enough water to keep the beans covered with at least 2-3 inches of water, cover the pot and simmer till almost done. Almost done is when you can bite through a bean with just a bit of resistance and no raw bean flavour (this will happen shockingly fast with Rancho Gordo beans). At this point lower the heat further and keep simmering while you move to the next step.


              Heat oil in a skillet and add the cassia or bay leaf, the whole cardamoms, cloves and the cassia bark. Stir for a couple of minutes over medium heat till they become nice and fragrant (and if the cassia bark was curled to begin with it will begin to uncurl).


              Now add the chopped onion and saute over medium-high heat till it just begins to brown on the edge.


              Then add the ginger-garlic paste and continue to saute till the fragrance loses the raw edge.


              Add the powdered spices, reduce heat to medium and saute for a minute or so being careful not to let the spices burn. (It’s not a bad idea to turn an overhead exhaust fan on at this point.)


              Then add the tomato paste, sugar and salt and stir till well mixed. Add a ladleful or two of the beans’ pot liquor to the pan to get the tomato paste to not stick but don’t let it all get too thin. If using chopped tomatoes saute till they completely cook down.


              Once you see oil separating in the pan pour the contents into the bean pot and mix thoroughly. This is also the time to add more water to the pot if necessary. Raise the heat to get a strong simmer going, lower again to a gentle simmer, cover and cook till the beans are done (perfectly tender but holding their shape—this is another reason to use Rancho Gordo beans). When finished the top layer of the beans should be just visible over the surface of the sauce.


              Transfer to a serving dish, add garnish if you like and serve with either steamed white rice or chapatis (good whole-wheat tortillas are an inadequate but not entirely implausible substitute).




              As I mentioned, I actually cooked the beans a day earlier in my Instant Pot. I now cook "Instant Pot" dried (Rancho Gordo) beans this way:
              • Rinse well, culling for any foreign matter
              • Soak 4 to 6 hours, covering the beans by an inch or more of water
              • In the Instant Pot, saute 1 small onion and 4 cloves of garlic, minced (add garlic after the onions have softened and saute for 30 seconds only)
              • Add the beans along with their vitamin-filled soaking water. No salt. (although Cooks Illustrated has a case for adding salt to dried beans). Add water to the 2.5 liter mark.
              • Set the Instant Pot to High Pressure. 65 minutes. Natural Pressure Release.
              • Salt to taste before using immediately in some other recipe, eating immediately, or storing in the refrigerator.

              The beans turn out great every time. A few may be split, but I don't care. At least every single one is creamy and cooked through. I used to Instant Pot the beans at 25, then 35, then 45 minutes, and then 60 minutes, all with NPR. Each time a few of the beans were still not cooked through. That's when I finally landed on 65 minutes, with or without pre-soaking. I prefer to pre-soak if I can remember to because fewer beans split that way.

              Kathryn
              Last edited by fzxdoc; November 16th, 2019, 03:32 PM.

              Comment


              • ofelles
                ofelles commented
                Editing a comment
                That is a must try for sure Thank you fzxdoc
            • ofelles
              Club Member
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              #40
              Opps! 60's moment. I just noticed this is an old thread and I even responded to it before. DUH!


              I have bought beans from Rancho Grodo for years. Have always been happy with the results. They also have hominy which I use often. Never thought about the monthly club.
              I think you will be happy or at the very least acquire and good stock of beans.
              Last edited by ofelles; November 16th, 2019, 03:48 PM.

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 4380
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #41
                Yup. I quit the Bean Club because I had a big bean backlog, ( ofelles ), then re-upped after 6 months. Just ordered some hominy last week because I'm hungering for a good posole and I've got some pulled pork in the freezer saying "eat me".

                Kathryn
                Last edited by fzxdoc; November 17th, 2019, 12:05 AM.

                Comment


                • ofelles
                  ofelles commented
                  Editing a comment
                  Now I'm hungry for some Posole! Damn you Kathryn

              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.

              https://tinyurl.com/amazingribs

              BBQ Stars

              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

               


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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


              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


              The Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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

              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


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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