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How to make sourdough bread...

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  • Thunder77
    Founding Member
    • Jul 2014
    • 2481
    • 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

    Mbmorgan My Saturday bread baking effort: the sandwich loaves are pilgrim bread. The boule is a regular 70% hydration dough. Many thanks to Mr Morgan for the idea of baking in the upside down Dutch oven! I love it! The batard is the weirdest thing ever. I think I got more moisture at the one end, and it made more steam. Looks kind of cool though.
    Attached Files
    Last edited by Thunder77; March 11th, 2017, 07:57 PM.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Doctor Breadhead, I have been around a while. I used to be jgjeske1. Just changed my user name. You and Chef Jacob taught me all I know about sourdough.

    • Breadhead
      Breadhead commented
      Editing a comment
      I must have missed the memo on the name change Thunder77 ...🙈

    • Thunder77
      Thunder77 commented
      Editing a comment
      I'm firing that messenger! :-)
  • MBMorgan
    Club Member
    • Sep 2015
    • 5579
    • 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

    Nothing remarkable to show this time. I just realized that, because Spring seems to have sprung early this year (and with it the chores that I've been avoiding), I've neglected both BBQ and baking. Since my Poolish recently went to the Big Container In The Sky, I decided to (again!) bake a Forkish 75% hydration White Bread with Poolish.

    Sitting comfortably in the lid of my inverted 5-qt combo DO:

    Click image for larger version

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    Cooling on the rack:

    Click image for larger version

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    Sliced and ready to accompany a bit of hard salami, Jarlsberg cheese, and a Zinfandel good enough for an afternoon snack:

    Click image for larger version

Name:	Loaf 200170323 - 3.jpg
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    I'm happy ...

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      That's a beautiful loaf of bread that you can't buy anywhere. Only an Artisan bread maker can produce that loaf of bread. Ain't it great recreating an old almost forgotten craft. 100 years ago every household could make that bread... then they invented dryed commercial yeast.😡

    • RonB
      RonB commented
      Editing a comment
      Very well done!

    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      Wow awesome looking bread.. Jarlsberg is one my favorites.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2481
    • 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

    I decided to go higher hydration today, and went for a 75% hydration boule. Overall, everyone is happy. Great crust, and very moist, open crumb. I just didn't get the oven spring I was hoping for. It is almost gone, so I guess it wasn't too bad!
    Attached Files

    Comment


    • MBMorgan
      MBMorgan commented
      Editing a comment
      I'd say "wasn't too bad" is a major understatement...

    • Breadhead
      Breadhead commented
      Editing a comment
      Nice... the crumb is great. Final shaping on a 75% hydration dough is a challenge. Personally I'm more aggressive with that step than Ken Forkish is. I really concentrate on the final tension tugs to get them very tight. The poke test is important to know when to bake it too.

    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      The crumb looks amazing. I've made high hydration foccacia and love the crumb. I really need to do this...
  • Ptrbve
    Founding Member
    • Jul 2014
    • 70
    • Worcester
    • OlllllO

    Click image for larger version  Name:	IMG_1918.JPG Views:	1 Size:	2.37 MB ID:	298279Click image for larger version  Name:	IMG_1921.JPG Views:	1 Size:	2.16 MB ID:	298280 I just made my first loaf. I did most of the work last night and put it in the fridge. I took it out this morning and let it warm up. I forgot to score the top before putting it in the oven, so I did it about ten minutes into it. It was already crusting, so my cuts were not too smooth. I was worried about it, but I am pretty happy with the taste.
    Attached Files

    Comment


    • Ptrbve
      Ptrbve commented
      Editing a comment
      Thanks, guys! And special thanks to Breadhead. I learned it from you!

    • Breadhead
      Breadhead commented
      Editing a comment
      Thank you Ptrbve I appreciate your nice comment. However even though I started this thread about 20 months ago it has morphed into an open bread thread with many highly informed bread makers contributing important info and many studying the craft. Nothing could be better than that!

    • MBMorgan
      MBMorgan commented
      Editing a comment
      Very nice job!
  • Thunder77
    Founding Member
    • Jul 2014
    • 2481
    • 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

    My second try at a 75% hydration boule. Just a simple formula, nothing fancy. I was much happier with this one. I gave it a few extra folds during bulk fermentation. I got it in the D.O. base just at the right time. And I added an extra step: I took a wet silicone spatula, and did an extra tucking under all the way around the boule just before I put it in the oven. This tightened up the top, and helped with the oven spring. I left the lid on longer as well, to get as much spring as possible. Breadhead, you were right about the extra moist crumb. I couldn't believe the difference between 70 and 75% hydration! And ken Forkish has made it soooo easy to do high hydration dough.
    Attached Files

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Thunder77 ... you can do 80% hydration sourdough bread using the Forkish folds or you can do it using a Stand mixer. You start the mixing process with the paddle. When the dough climbs the paddle you switch to the dough hook. When the dough climbs the dough hook you're done mixing.

    • Breadhead
      Breadhead commented
      Editing a comment
      80% hydration sourdough bread moves it into the sourdough Ciabatta bread category. I've made lots of that bread. You will love it.👍

    • Thunder77
      Thunder77 commented
      Editing a comment
      How do you shape the ciabatta style loaves? won't they be too loos for free-form?
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Thunder77 ... the cool part of Ciabatta bread is there's no final shaping required. Ciabatta translates to slipper. Traditionally the loaf is long and thin but not as thin as focaccia bread because you don't deflate it with your finger tips.

    You just cut the dough with your bench scrapper and place it on your couche to let it final proof for 30 to 40 minutes. You need to buy a couche and a transfer board if you're going to make Ciabatta bread. You don't absolutely need a couche but it is easier if you have one. Your dough will rise instead of flattening out. Your loaves will rise very quickly in the oven. Ciabatta makes excellent sandwich bread.😜

    https://m.youtube.com/watch?v=d4NfYiVN_N0

    Other uses for the couche and transfer board... https://m.youtube.com/watch?v=OI-WstoakmQ
    Last edited by Breadhead; April 3rd, 2017, 12:19 PM.

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Okay! I will be trying that. I just need the transfer board.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2481
    • 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

    Forkish's Field Blend #2. So lately I have been determined to master higher hydration bread. I guess I just needed another challenge. Today was the Forkish bread. I think I have got this!😎👍
    Yep! I got this.
    Attached Files
    Last edited by Thunder77; April 8th, 2017, 09:36 PM.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      You nailed it!👍 Learning to make bread comes in small increments. When you try new stuff and everything works out it's an emotional happening.🙀 Opening your oven and finding a great loaf like that is not something your friends and family will ever understand what it took to make that happen.

    • Pequod
      Pequod commented
      Editing a comment
      Beautiful loaves! Love Field Blend #2. Just wish it had a catchier name.

    • RonB
      RonB commented
      Editing a comment
      Absolutely gorgeous!
  • scottranda
    Charter Member
    • May 2015
    • 1410
    • Charlotte, NC

    I just received a 5qt split dutch oven (like you all have recommended)... skillet and pot... I did my first loaf, and it deflated a little during baking (not as great oven spring). I feel like it could have been the semi-rough transfer process from my banneton to the skillet.

    How are you all transferring from your banneton to the mega-hot dutch oven (obviously, the skillet-side is down which makes it easier than plopping it down into the bigger pot)? Do you plop it into the skillet? Or do you lower it using parchment paper? Or what?

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment

    • Thunder77
      Thunder77 commented
      Editing a comment
      This last time I used parchment paper to lower the dough into the skillet. I placed parchment paper on a baking sheet, placed on top of banneton, and quickly inverted it. Scored it quickly and transferred to skillet.

    • Thunder77
      Thunder77 commented
      Editing a comment
      Then, after steam phase of baking, I yanked the parchment paper so the bottom got good and brown.
  • MBMorgan
    Club Member
    • Sep 2015
    • 5579
    • 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

    Originally posted by scottranda View Post
    I just received a 5qt split dutch oven (like you all have recommended)... skillet and pot... I did my first loaf, and it deflated a little during baking (not as great oven spring). I feel like it could have been the semi-rough transfer process from my banneton to the skillet.

    How are you all transferring from your banneton to the mega-hot dutch oven (obviously, the skillet-side is down which makes it easier than plopping it down into the bigger pot)? Do you plop it into the skillet? Or do you lower it using parchment paper? Or what?
    I remove the inverted lid (skillet) of the Combo DO from the oven and make sure it's no more than a step or two away from my work surface. I then turn the dough out of the banneton onto the work surface and quickly use well-floured hands to pick it up and lower it as gently as possible (without incinerating any knuckles) into the lid. I try to make sure the dough is in my hands for no more than 3-4 seconds because the higher hydration dough likes to start oozing out of shape if I take much longer.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1410
      • Charlotte, NC

      Originally posted by Mbmorgan View Post

      I remove the inverted lid (skillet) of the Combo DO from the oven and make sure it's no more than a step or two away from my work surface. I then turn the dough out of the banneton onto the work surface and quickly use well-floured hands to pick it up and lower it as gently as possible (without incinerating any knuckles) into the lid. I try to make sure the dough is in my hands for no more than 3-4 seconds because the higher hydration dough likes to start oozing out of shape if I take much longer.
      Why not from banneton to hands? Skip step from banneton to surface?

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 5579
        • 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

        Originally posted by scottranda View Post

        Why not from banneton to hands? Skip step from banneton to surface?
        You could try it ... but you'll be catching the dough in one hand while holding the banneton with the other. You'll then need to shift your grip somehow ... which will probably take enough time that the dough will start oozing out of shape. Then there's the potential problem of dough sticking to the banneton ... pretty hard to deal with if you're balancing an oozing boule on one hand while juggling the banneton with the other.

        On the other hand (yep, pun intended), I guess you could also try going from banneton directly into the shallow inverted lid ...

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Some ideas to try! Thanks!
      • RonB
        Club Member
        • Apr 2016
        • 10646
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Thunder77 - I wanted a transfer board, but I needed one for french bread that I was making at the time. I took two pieces of cardboard about 6" wide and about 16" long and taped them together slightly offset so the edge would be thinner. I then covered the whole thing with wide, clear shipping tape. It worked so well that I never bought a transfer board. Still using it after several years.

        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Sounds good. And very practical!
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        For those of you that are baking your bread outdoors in your Kamado I like this method too.
        1. Preheat your Kamado cooker with your Daisy Wheel/Top Cap completely removed. Preheat your pizza stone and stainless steel mixing bowl too, to 500°, using your IFR thermometer to determine when you're ready to bake. This should happen a little while before your dough passes the poke test.
        2. Place your parchment paper or Silicon baking mat on your pizza peel. No flour required.
        3. Dump your dough out of your banneton onto your silicon mat.
        4. Score your dough.
        5. Spray your dough with your misting bottle to increase the steam under your SS mixing bowl for the first half of the baking process. This will give you better ovenspring because the skin of your dough will stay moist longer.
        6. Open your your dome, remove the SS bowl, slide your silicon mat & dough off of your pizza peel onto your pizza stone.
        7. Mount your SS bowl over your dough and close your dome. Bake for 20 minutes.
        8. After 20 minutes... open the dome, remove the SS bowl, close your dome, and turn your heat down to 450°.
        9. Watch your dough brown through the top vent.
        10. If your loaf is browning unevenly, open the dome and pinch the silicon mat with your finger tips and rotate it 180°.
        11. Continue watching your loaf brown through the top vent and when you have the color you want open the dome and remove your loaf by pulling it off onto your pizza peel by pinching your silicon mat by your finger tips. Cook to color not to temperature.👍
        This method is easier for sure. The cast iron method is an absolute no brainer for beginners. The most trust worthy? Cast Iron! Reliable and easier? SS mixing bowl. I recommend learning both.👍
        Attached Files

        Comment


        • Ptrbve
          Ptrbve commented
          Editing a comment
          Yes. Mine takes forever to come down. The bread would be cooked before the temperature dropped 5 degrees (for me, anyways). Do you take the bread out until the temperature drops or just close all the holes and let it go?

        • Breadhead
          Breadhead commented
          Editing a comment
          When I Preheat the cooker, pizza stone and SS mixing bowl... I start slowing down it's increase of heat at 450°. I want the temperature to creep up slowly from 450° to 500°. I don't allow the cooking temperature to go past 500/510°. I've done it so many times I never have a problem.

        • Steve Vojtek
          Steve Vojtek commented
          Editing a comment
          Just a question:
          Couldn't the two techniques be combined?
          Upside down DO ( no lid ) preheated on top of pizza stone. Oven knits to move it....
          OK instead of asking I will try it.. But have to wait till I get a ceramic.....Soon..
      • Thunder77
        Founding Member
        • Jul 2014
        • 2481
        • 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

        Question for those who have made Forkish's Field Blend #2. What to do with extra levain? His recipe calls for a whole lot to be mixed, but you only use 360 grams in the recipe. What to do with the rest??

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I only mix out what I will need, and what will remain to be fed up to a maintenance level. I find Forkish makes way too much levain for the occasional baker. If you're baking every day, you just take what you need, feed, and assemble the next dough tomorrow.

        • Thunder77
          Thunder77 commented
          Editing a comment
          I can do that now that I know the levain is approximately 82% hydration. I had never figured out the hydration percentage of his levain before. I don't bake every day, so I will just make smaller quantities.
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Originally posted by Thunder77 View Post
        Question for those who have made Forkish's Field Blend #2. What to do with extra levain? His recipe calls for a whole lot to be mixed, but you only use 360 grams in the recipe. What to do with the rest??
        Hmmm... Mr Forkish & Chef Jacob both call for lots of grams of flour to be wasted.😡 Both of them use huge quantities of flour and water to build a new starter/levain. I really don't get it.🙈

        Ken Forkish on the Field Blend #2 recipe wants you to use 100 grams of your regular starter/levain to develop the levain/starter for this dough. He adjusted the flour content some and the hydration content some, but if you go by the FINAL DOUGH recipe and the bakers percentage, where it says the starter/levain is 20% of the weight of the flour... everything gets easier. If I were going to make that dough I would treat the LEVAIN on page 159 as a pre-ferment. I would reduce everything by 50%.
        • Mature, active levain 50g
        • White flour 200g
        • Whole wheat flour 50g
        • Water 200g
        That way... I'm only going to throw away 140g of levain.

        Keep your FINAL DOUGH recipe and the bakers percentage exactly the same and keep your Levain at 20% of the weight of the flour and all is exactly as Mr Forkish suggested.

        I have no idea why he made his pre-ferment/Levain, as he calls it, so huge.



        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Thanks a lot Breadhead! I was hoping that I wasn't the only one wondering why I was throwing out a metric ton of starter. I guess I could have figured it out myself if I wasn't so lazy. 😜

        • Breadhead
          Breadhead commented
          Editing a comment
          I've been scratching my head since you asked that question. I have no clue why Mr Forkish made 1000 grams of the levain and only used 360 grams of it in his final recipe. I had to get the book out to figure it out. Make waffles with the leftover levain...😜

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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