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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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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.

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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! Click here for details. (https://amazingribs.com/memphis2020)
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So, I decided to be 'ambitious' this AM

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  • Top | #1

    So, I decided to be 'ambitious' this AM

    Don't ask me why but I got a wild hair to make Eggs Benedict

    So, we had some ham we've been nibbling on since we smoked it. I have introduced the Y into Home made Devilled Ham. he's taken to it VERY well!! and lots less fat int he process.

    So, yesterday, I decided I wanted to make English Muffins. no reason. I don't even LIKE English muffins! I have NO idea what that was about except I had been thinking about Benedict for a while. I saw a GORGEOUS gif of a Gordon Ramsay Smoked Salmon Eggs Benedict and the GORGEOUS Hollandaise flowing over it.

    that was probably what triggered it. cause, really, Ramsay is one of my favorite teachers. I know he's best known for cursing people out and being a butt head. but if you REALLY watch, in the instruction videos, with the Masterchef junior, even in Masterchef, he only gets mad at incompetence, never lack of skill. Lack of skill he's all about teaching and he's good at it.

    Anyway, so. I made English Muffins, yesterday. interesting. I like the golden brown butter tops and bottoms. the insides are OK, just VERY dense bread. which is cool, if that's what you like. I like my bread a little lighter. anyway.....

    I had thought I'd try (TRY, mind you) for lunch today. but, I woke up at 5 and couldn't get back to sleep, so, I thought I'd surprise the Y. or even not, just give it a try.

    so, i double checked the Hollandaise recipe and said, "What the heck"

    clarify 7 TBSP of butter and let it cool

    OH! I LOVE my saucier! 1 egg yolk, one tablespoon of water, whisk the living FLIP out of my arm and just barely cook the emulsion enough to let it set. I think it will be easier to do next time. then add in the lemon juice, then drizzle in the butter.

    Put a sear on the ham, open a muffin and, last, the egg. Gotta say, Ramsay comes through, again. I LOVE the technique of creating a whirlpool to poach the egg. it pulls the white around the yolk, putting a thicker layer of egg white all around the yolk, protecting it. makes it a lot easier to remove from the water without breaking.

    stack it all together and, yes, that hollandaise is just DIVINE as it cascades across the egg and down to the muffin. VERY rich on the egg yolk but VERY yummy! I can see why it is a favorite.

    so, there's my adventure for today. I think I'm going to try some Jam Souffles, next. been reading about those....






  • Top | #2
    Awesome!

    Comment


    • Top | #3
      Hollandaise sauce is king. I make it every few weeks, so tasty!

      Comment


      • Top | #4
        Ya got my mouth watering....

        Comment


        • Top | #5
          I make my wife eggs benedict with homemade English Muffins on her birthday every year. And sometimes for Mother's Day. One of my favorite breakfasts. I use this recipe for "English Muffins" and they always turn out great: https://www.foodnetwork.com/recipes/...recipe-2118606

          For the poached eggs I am a huge fan of cracking the eggs into a fine mesh strainer and letting the watery whites drip away. Makes poaching super easy and delivers some nice, tidy looking eggs.

          Comment


          • Karon Adams
            Karon Adams commented
            Editing a comment
            I'm never a fan of dropping straight from the shell (Sorry, Gordon) I always crack mine into a ramekin and if the yolks are good, I'll THEN drop them into the whirling vortex. which carries the loose which away and wraps the tight white evenly around the yolk

        • Top | #6
          My favorite show of his is The "F" Word. Not the US version, but the UK one. It really showcases his passion for teaching and food along with his ultimate respect of the ingredients and his need to share that. I definitely need to have a go at that sauce. I like eggs benedict but not something I feel worth making, breakfast around here is quick and simple But I think I can build a dinner menu around the sauce.

          Comment


          • Karon Adams
            Karon Adams commented
            Editing a comment
            It is not that hard a souce. using butter, egg yolk and lemon juice. the water can become a juice, the lemon can be any number of vinegars, flavored or not, the butter can be infused with all sorts of flavors and you can simply add in finely chopped whatever you like. of course, classic hollandaise is used with fish as it is the perfect vehicle for lemon and makes even a dry fish taste rich

        • Top | #7
          Seeing as you’re not a fan of the muffins...
          There’s a seafood restaurant in Hollywood (The Hungry Cat) that makes a great variation...
          A crab cake Benedict with house smoked bacon. Fanfreakingtastic.
          I now make my own as well.

          Comment


          • Karon Adams
            Karon Adams commented
            Editing a comment
            That sounds AMAZING! I just happen to ADORE crab!!

          • surfdog
            surfdog commented
            Editing a comment
            It really is every bit as good as it sounds.
            And the house smoked bacon is more akin to the Canadian variety rather than crispy American bacon. Though either could obviously work.

            Well I know what I’m fixing when I get back home. LOL

        • Top | #8
          I’m not sure if it matters what the question is. Hollandaise is the right answer.

          Comment


          • Top | #9
            Originally posted by Karon Adams View Post
            stack it all together and, yes, that hollandaise is just DIVINE as it cascades across the egg and down to the muffin. VERY rich on the egg yolk but VERY yummy! I can see why it is a favorite.
            You maybe should have been a writer - very descriptive!

            Comment


            • Karon Adams
              Karon Adams commented
              Editing a comment
              I LOVE music and I am in AWE of Freddie Mercury. but, I know in my heart, the greatest music, the finest painters, the best writers are people you will never ever hear from. people who succeed in these fields are generally folks who NEED something from the art.

            • Karon Adams
              Karon Adams commented
              Editing a comment
              folks who don't do it don't know that the enscorceled silence at the end of a piece is the most satisfying thing. but, there are people who simply NEED that kind of feedback. they can't live without it. THOSE are the poeple you know. the ones who are willing to be away for 300 days a year and play the same song over and over and over, cook the same dish every night,

            • Karon Adams
              Karon Adams commented
              Editing a comment
              the best artists rarely are willing to do that. they are the slush readers, editors, studio musicians, backup singers. art for a living is not only unforgiving but exhausting. and it is heartbreaking and doesn't pay well. the folks who do are not in it for the money

          • Top | #10
            Sounds like a great way to start one's day!!!!
            Many Thanks, Karon Adams

            Comment


            • Top | #11
              You’re teasing us. No pics?? I’m hungry now and don’t even know what I’m supposed to be eating. 😎

              Comment


              • Karon Adams
                Karon Adams commented
                Editing a comment
                too bloody early for pics and the Y had to go make someone mad. But, JUST for you guys, I'll try to make it again, maybe as a brunch for Sunday (we're building a greenhouse, today) and take some pics.

            • Top | #12
              Very nice recipe but Can I buy you an e?

              Comment


              • Top | #13
                Sounds divine! Sauce was MY thing at Culinary School. LOVE playing with them to this day. One thing I always add to my EB, and I'm giving away my winning secret here, is a slice of roasted heirloom tomato. Slice them tom-toms pretty thick (1/2 in or so), place them is a glass baking dish, drizzle with your favorite oil, add your favorite seasonings (for me just S & P and some fresh parsley) and place under broiler until done. Add that to your stack. I also like adding dill to the hollandaise now and again. Ah the possibilities!

                Comment


                • surfdog
                  surfdog commented
                  Editing a comment
                  Aaaaahhhhh! Dill?! Shhhh! The secret ingredient. LOL
                  I too specialized in sauces in school. They can make & break just about everything.

                • Karon Adams
                  Karon Adams commented
                  Editing a comment
                  Sauces are also a specialty of mine. I LOVE them. for anything. and I make some in ways most folks don't even consider but have proven incredibly DELISH!
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