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Meat-Up in Memphis

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BBQ Stars

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


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

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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.


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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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How to make sourdough bread...

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  • scottranda
    Charter Member
    • May 2015
    • 1450
    • Charlotte, NC

    Top | #556
    Should I have my stone and SS bowl on the lowest rack when baking the bread?

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      When baking indoors I try to mount my stone in the middle... if it's to close to the heat source you might burn the bottom of your loaf. I have a convection oven so I don't really have to worry about that to much. With a standard oven, slightly below the middle is best.
  • scottranda
    Charter Member
    • May 2015
    • 1450
    • Charlotte, NC

    Top | #557
    Did you see this? Gear acquisition syndrome?
    http://modernistcuisine.com/2016/12/...-up-for-bread/

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Most of this stuff we all have. But, some new stuff. What can one do with molds? Crazy bread shapes?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Dat Calendar... that's some serious bread porn.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 2

    Top | #558
    Originally posted by scottranda View Post
    Did you see this? Gear acquisition syndrome?
    http://modernistcuisine.com/2016/12/...-up-for-bread/
    I own every single item on that list plus... I've preordered the the bread books. I don't usually buy cook books. I recieved the Modernist Cuisine books as a gift. The bread books... I bought them myself, I could not resist! This billionaire writes great books!!!

    Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lensesโ€”even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from ร‰cole de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the worldโ€™s best restaurants, Myhrvold assembled the Modernist Cuisineteam to share the art and science of cooking with others.

    Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the teamโ€™s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2568
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. 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

      Top | #559
      I am almost in tears right now... A close to perfect slash! Breadhead, I did exactly what you said: with my lame in hand, I stared at my batard for about thirty seconds. Then I made one long slash at 35 degree angle along the whole loaf. It was like a zen experience. Ah! The beauty of artisan bread! I have MBMBS really bad! ๐Ÿ‘๐Ÿ‘๐Ÿ˜Ž I would have liked a little more color on this loaf, but I had to leave my wife in charge of the final baking: had to take the kids to music lessons. She was afraid of burning it, so it came out a bit early. Still tastes awesome though!
      Attached Files
      Last edited by Thunder77; December 17th, 2016, 11:14 PM.

      Comment


      • RonB
        RonB commented
        Editing a comment
        jgjeske1 - that is one great looking batard!
    • Breadhead
      Banned Former Member
      • Jul 2014
      • 2

      Top | #560
      jgjeske1 ... Oh my...๐Ÿ™€ That's a beautiful loaf.๐Ÿ˜˜ There's more than good scoring going on there. You got exceptional oven spring that allowed your ears to open so widely. That means your final shaping was done perfectly, nice and tight, and your final proofing was timed perfectly. Don't you love it when you create such beauty.๐Ÿ‘Œ I can feel your tears! Great job my friend.

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2568
        • Halethorpe, MD
        • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. 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

        Top | #561
        My first try at Ken Forkish Field Blend #2. Not bad at all. Nice crunchy crust, moist and chewy inside. I really like the rye flavor in there. I didn't get as much oven spring or color as I would have liked, but I did a long fermentation, so maybe I used up too much of the sugar in the dough? Also, this is a 78% hydration dough, so it is a little more difficult to work with. I will definitely make this again.
        Attached Files

        Comment


        • Willy
          Willy commented
          Editing a comment
          Very nice. Taste?

        • Thunder77
          Thunder77 commented
          Editing a comment
          Willy, it has a nice bit of tang from the whole wheat, and subtle rye notes. Great for toast or sandwiches.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Making this one for Christmas.
      • Willy
        Charter Member
        • Apr 2015
        • 1806
        • High Desert of the Great Southwest

        Top | #562
        Nothing earth shattering here, but I made a small loaf and weighed it (never sliced open) as time passed. Straight out of the oven, it weighed 544 grams. Below is a table of the time in hours vs the weight in grams. Total loss over 86 hours amounted to roughly 9.5% by weight of the original just-out-of-the-oven weight.

        1 540
        14 532
        18 526
        25 524
        39 516
        48 510
        62 504
        72 498
        86 492

        Interesting to watch at least part of the staling process in action.

        Also, this loaf was (eyeballed) cut in half from a full batch of Chef Jacob's sourdough recipe.

        Total cook time for a half loaf was about 45 minutes--just ten minutes than a full loaf. 20 minutes covered at 500ยฐF, then 25 minutes at 425ยฐF.
        Last edited by Willy; December 20th, 2016, 01:37 PM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          The decrease in weight at 6 gram excrements equals 0.214 of an ounce. It's very minimal.

        • Willy
          Willy commented
          Editing a comment
          Breadhead. Agreed the rate of loss is slow, but over 86 hours, I calculate that the loaf lost 16% of its remaining moisture.

        • Breadhead
          Breadhead commented
          Editing a comment
          Interesting... I've never thought to research that statistic. That shows it behooves us to consume the bread fairly quickly.๐Ÿ˜‰
      • scottranda
        Charter Member
        • May 2015
        • 1450
        • Charlotte, NC

        Top | #563
        Now that I have a proofing vessel, my oven spring is much better and my bread tastes better. I'm having more success at scoring too. Faster with the knife!
        Attached Files

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Having the right tools just makes everything work better and you feel more in control. Plus... your bread hobbie tools are less costly than your BBQ tools.๐Ÿ˜‰ Your crumb is beautiful. I like the way your scoring spread widely, good oven spring! The crust looks great. Try a few more minutes even.๐Ÿ‘

        • scottranda
          scottranda commented
          Editing a comment
          Thank you! Yeah, I'm still experimenting with oven times and color.

        • Breadhead
          Breadhead commented
          Editing a comment
          Scott... just for fun, take a loaf and just burn the crust and watch the transformation of the crust. That experiment will allow you to know the limits of what a loaf can take time and temperature wise. Then you will know your limits. I just cook to color mainly.
      • MBMorgan
        Club Member
        • Sep 2015
        • 5720
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        Top | #564
        Looks pretty awesome ... nice job!

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Thank you!!
      • RonB
        Club Member
        • Apr 2016
        • 10855
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Top | #565
        That's one very good batard scottranda .

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Thank you! I'm getting a boule banneton for Christmas too! Can't wait to try it!
      • scottranda
        Charter Member
        • May 2015
        • 1450
        • Charlotte, NC

        Top | #566
        Fun book that my father in law bought in 1983. It was copywrited in 1973. Read up on sourdough! Haha!
        Attached Files

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Pictures out of order, but you can see that page numbers at the bottom.

        • Breadhead
          Breadhead commented
          Editing a comment
          I'm not a bread expert... I'm a guy that studied bread out of curiousity. I think technology has changed bread baking greatly. I like digital thermometers. I like my BGE. I like the fact that bread bakers figured out the bakers percentage. I like figuring out how to make bread.๐Ÿ‘
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1834
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        Top | #567
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ID:	254667 Forkish's Field Blend 2. Sticky dough with the rye, but first time everything went right from start to end. Only deviation was 10g extra starter in the mix. Beautiful rise during the proof and the bulk ferment. Four folds. Can't wait to slice and hit with some nice preserves and marmalade I got for the holiday.

        Comment

        • abandonedbrain
          Club Member
          • Jul 2016
          • 122
          • Lower Peninsula, MI

          Top | #568
          scottranda I actually have an ebook version of that book, dated 1995 (third printing version), and there's a foreward by Chuck Williams (from Williams Sonoma) detailing Mr. Beard's love of "real" bread and his passion to bring it to the masses, a la Julia Childs...

          Even though breadmaking has changed considerably since the publication of Beard on Bread, the book is as viable today as it was in 1973. With its simple instructions and easy-to-follow recipes, new dimensions in breadmaking have been created for the home cook.
          I'd say Breadhead is right on the money.

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1834
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Top | #569
            Interior of the Field Blend 2
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            thats a moist crumb, very tasty. Crust was a bit thin, but nice when toasted.

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              That is a beautiful boule! That crumb looks excellent. I am drooling a bit right now. ๐Ÿ˜Ž

            • Pequod
              Pequod commented
              Editing a comment
              I love Field Blend #2. Only issue I've had with it is that it doesn't seem to want to split at the seam on it's own, so I've taken to scoring it.
          • Thunder77
            Founding Member
            • Jul 2014
            • 2568
            • Halethorpe, MD
            • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. 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

            Top | #570
            I made the copycat Cinnabon rolls for Christmas brunch. Wow were these things awesome! Rose up nice and tall. Super moist, and great cinnamon flavor.
            Attached Files

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              I think my favorite thing on the planet is cinnamon rolls.๐Ÿ˜Ž Cinnabon is the best of the best. Knocking them off is orgasmic! I've come very close to duplicating their texture, their icing. Their raw cinnamon is from Vietnam. That's the hidden ingredient.

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          Meat-Up in Memphis 2020

          Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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