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Meat-Up in Memphis

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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.

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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)
See more
See less

Ed's Mighty Stuffed Norman Rockwell Turkey

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  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3277
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    Top | #1

    Ed's Mighty Stuffed Norman Rockwell Turkey



    My wife has four imperatives for turkey: gravy that’s not smoky, stuffing in the bird for drippings, the turkey is “done”, including good skin, and no spatchcocking for the holiday dinner. This recipe gets it done.

    Click image for larger version  Name:	20171123_170046.jpg Views:	1 Size:	2.91 MB ID:	465233

    Then there’s Meathead’s comprehensive guide, from which I’ve taken a bunch of ideas since 2016: https://amazingribs.com/tested-recip...-recipe-easily

    Good to check whether your setup will fit ahead of time. The one I find
    best involves platesetter, a low-sided roasting pan you can fit into the
    egg, and the grid.
    Smoke level is up to you. This also works in an oven.
    This year’s (2013) went more or less like this:
    21 lb free-range turkey

    Prep (brining is optional):

    Double-recipe of "Basic Meat Brine" or "Apple-brined turkey" from the Big
    Green Egg recipe book (http://www.nakedwhiz.com/WiseOneRecipes.pdf. Really, just use your brine of choice.
    Brine for about 24 hours (seems right from my experience). We use a huge
    stainless pot for this, but you can use a large food grade plastic bag
    that you set in some kind of container.
    Remove from brine, pat dry, let sit in fridge uncovered for another 24
    hours (seems to help the skin crisp up).

    *** Note: as of 11/17, switched to dry brine, about 3 days. See AmazingRibs.com or seriouseats.com Thanksgiving/turkey articles: sprinkle with specified amount of salt, leave on a rack uncovered in fridge for 3 days.

    ====
    Cook day:

    This year the whole process from laying the fire through making gravy took
    5-1/2 hours (21lb turkey), and I was moving slowly. Smaller turkey will take less time.
    ----
    Prep including the fire was about an hour and a half at a leisurely pace:
    (optional) I prepare a "dry" stuffing - no liquid in it initially.
    Generally, it's ground pork or sausage, good sized cubes of bread and
    herbs, mixed together in a big pot and cooked in butter until it mixes up
    well. This then goes into the oven covered at 325 while the turkey is
    cooking outside. More later. I didn't count stuffing making into the
    5-1/2 hours. Takes me an hour or so to put it together.
    Put the giblets in a stock pot and simmer slowly before starting the
    fire. Parsley, sage, thyme, bay leaf, a little salt, and pepper - the
    usual drill. Some people think the liver makes the gravy bitter - I use
    it. A package of turkey wings is also a good starter for the stock. Brown them first.
    Simultaneous with building fire:
    Salt and pepper inside of turkey. Toss in a halved lemon and halved onion
    with skin on, and a bundle of herbs, if you like (remove all before
    stuffing).
    20 minutes to a half-hour before starting to cook put a plastic bag with
    ice cubes on breast. This helps equalize breast and dark meat cooking. [NOTE: optional if you don’t truss the legs].

    Slather outside with oil, or better, butter. [Note, I now think that just putting oil under the skin is better for crispiness. Butter is good (and tastier) for the outside skin - you’ve dehydrated it sufficiently with 3 days in the fridge dry brining].

    Make pouches between the skin and the meat, especially the breast, and rub some oil between them. This is really important for the skin (see pic above). Don't put anything moist in there!


    Butter a piece or two of bread on both sides, put in the roasting pan, and
    lay the bird breast down on it. This prevents ripping the skin.
    If you did rip the skin, put some cheesecloth over the section where bare
    meat is exposed, and slather well with melted butter. Remove the
    cheesecloth a half hour or so before the end of final cooking.

    Fire:
    Make sure the firebox is clean. Load charcoal up to the middle of the
    fire ring. Let it burn for a while to get past the white smoke phase. Put
    plate setter on, legs up before getting up to initial temp of 400. Just
    before putting in the bird, add a few sticks of apple or similar wood
    (amount depends on how smokey you want it - 3 1" thick by 3"-4" long
    sticks was subtlely smokey). Again, smoke level is up to you or in my case, the Missus!

    Initial cook (1-1/2 hours):
    Put the grid over the plate setter, put the roasting pan on top of it.
    Check to make sure the thermometer won't break the skin when you close the
    top. If your egg is like mine, it's probably hotter towards the back, so
    put the legs facing towards the hinge.
    Close the top and throttle the egg down to 325. Total cook for this part
    is 1-1/2 hours. You can melt some butter with herbs in it (eg thyme,
    sage, etc) and baste every 20 minutes or so. Once the butter is gone, the
    pan drippings are good for it. TBH, I rarely baste anymore.
    Cook stuffing covered in oven about an hour at 325 while this is going on.
    ----
    Stuffing and turning (~40 minutes at a leisurely pace):
    Take turkey off and bring inside, but leave egg going. Remove stuffing
    from oven, but leave oven going.
    Let it cool enough so you can work with it.
    Remove the pieces of bread from the pan. Stuff the bird. Lay it breast
    up in the pan.
    You'll probably have more stuffing than needed for the bird. Add some
    white wine to moisten it a bit or some of the pan drippings (wine turns
    out less greasy and you don't have to defat the drippings now). Put it in the oven uncovered for about an hour.

    Final cook (this time it was 1:50; it can take as little as an hour for
    smaller birds)
    Put the bird back in as before, with legs towards the back. Shut the top
    and have a beer or something. I started checking
    doneness with an instant thermometor at about 1:25. Shoot for 170 at the
    thigh (or the loose drumstick method) and 160 at the breast. 160 at the breast will get you there if you don’t truss the legs (thanks Meathead)!
    Pull the bird and let it cool while you make the gravy. Loosely tent - the temp will go up at least 5 degrees.

    About a half hour for cool down and gravy (but nothing else is ever ready,
    so it's usually longer - no harm).
    Typical pan gravy. Skim off the fat, add flour (first) and white wine to
    drippings, maybe some shallots, the cut-up giblets and stock from
    earlier. Simmer to desired consistency.

    That's it. I've done variations on this for years now. Always comes up
    excellent.
    Last edited by EdF; June 24th, 2018, 11:58 AM.
  • Mudkat
    Club Member
    • Feb 2017
    • 2169
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    Top | #2
    Sounds delicious! What a step by step tutorial. Thanks for taking the time to write this up Ed!

    Comment


    • EdF
      EdF commented
      Editing a comment
      Put it together for a friend I found out had a BGE a few years back. With some tweaking, I think it's good enough for here - for those dealing with "constraints"! ;-)
  • FireMan
    Charter Member
    • Jul 2015
    • 6670
    • Bottom of Winnebago

    Top | #3
    Excellent step by step write up & visual results. This is something to just check, do, & enjoy in the future for next turkey. Question: why did you move slowly & how slow is slowly?
    Also, really like the “new” lid!

    Comment


    • EdF
      EdF commented
      Editing a comment
      Slowly is like enjoying the process. Hard to put it objectively. I'm sure you know what I mean!

    • EdF
      EdF commented
      Editing a comment
      Yeah, that lid is special. I don't wear it all that often. But when I do, there's a sort of feeling of authority over my life that happens. ;-)
  • JCBBQ
    Club Member
    • Jan 2016
    • 1141
    • Jersey City, NJ
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    Top | #4
    Thanks EdF ! Yeah, i'm also not a fan of spatchcocking the Thanksgiving bird. I like the presentation of the bird in tact. This is great info.

    Comment

    • FishTalesNC
      Club Member
      • Dec 2017
      • 900
      • Durham, NC

      • Cookers
        • Weber Premium Kettle 26” w/ SNS XL
        • Weber Smokey Joe 14”
        • Pit Barrel Cooker


        Thermometers
        • Weber iGrill 2 w/ 1 ambient and 3 meat probes
        • Thermapen mk4


        Accessories
        • Weber Gourmet BBQ System Pizza Stone
        • Weber Gourmet BBQ System Wok
        • EasySpin Cooking Grate (26”)
        • Custom Cut GrillGrates for SNS XL
        • Frogmat cut to fit 26" w/ SNS
        • Weber Original Rib Rack
        • Pampered Chef BBQ Pizza Pan (2)
        • Weber Chimney Starter (2)
        • Beast Armor Gloves
        • CharGon Grate Cleaner
        • PBC Chimney Starter
        • PBC Ash Pan
        • PBC Hinged Grate
        • PBC Corn Hanger
        • PBC Vertical Skewers (10" & 15")
        • PBC Sausage Hanger
        • PBC Basket Hanger

      Top | #5
      That looks so good I wish it was mid-November, thanks for the detailed write up EdF!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 10247
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        Top | #6
        It looks fabulous!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 10841
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          Top | #7
          That's a winner.

          Comment

          • djl
            djl
            Charter Member
            • Sep 2014
            • 88
            • Western NY
            • WSM 22.5
              Weber 22.5 Kettle (2)
              Slow n Sear
              Smokenator 1000
              Cajun Bandit Rotisserie
              Vortex
              Weber Genesis Silver B
              Maverick ET-732 Maverick ET-732

            Top | #8
            Great write up! Thanks for taking the time. It is very much appreciated!

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 3905
              • Northern Virginia
              • 3 Weber kettles, and a PBC
                Thermopop
                Dot w two probes
                Slo n Sear
                Cold beer

              Top | #9
              Very nice. Thanks Ed!

              Comment

              • Troutman
                Member Recipe Director
                • Aug 2017
                • 6271
                • Republic of Texallence

                • OUTDOOR COOKERS
                  22" Weber Kettle - Red Premium Limited Edition
                  6 Burner Weber Summit Gasser
                  22" and 18" Weber WSM Smoker
                  18” Jumbo Joe
                  36" double door Lyfe Tyme offset stick burner (SOLD !)
                  Pitts & Spitts Pellet Pro 2436
                  BBQ ACCESSORIES
                  Classic Thermopen
                  Thermoworks SMOKE
                  Fireboard Pro with Pit Viper fan
                  Grill Grates
                  SNS for the 22" Weber kettle
                  A-MAZE-N Smoker 12" Tube & Tray
                  Weber stainless veggie basket
                  Weber stainless fish basket
                  Weber stainless rib rack
                  Phat Mat cooking mats
                  Barbestar BBQ Cooking Gloves
                  WOOD & PELLET PREFERENCES
                  For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                  For Chicken & other fowl = competition blend, cherry/oak/hickory
                  For Turkey = 100% hickory or competition blend
                  For Pork Shoulder = mesquite, oak or hickory
                  For Pork Chops or Ribs = 100% applewood
                  SOUS VIDE
                  Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                  INDOOR COOKWARE
                  Generic Calphalon non-stick cookware set of pots and pans
                  12" & 14" All-Clad Stainless skillets
                  Cast Iron 12" skillet by Victoria
                  La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                  La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                  Old Revere Wear Copper & Stainless Pots (handed down)

                  JA Henckels 15 piece Stainless Knife Set
                  Victorinox 12" Fibrox Pro Slicing Knive
                  Victorinox 6" Curved Boning Knife
                  Set of Dalstrong Japanese Steak Knives

                Top | #10
                Wow you’re heading into cook book land with this one !! Just curious what prompted this?

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  The message Huskee put out yesterday asking people to add recipes.

                  https://pitmaster.amazingribs.com/fo...d-your-recipes

                  Besides, I know this one is good, based on 15+ years of Thanksgiving evolution, and sometimes you have to stuff the turkey, etc. Much as I prefer spatchcocking!

                • Troutman
                  Troutman commented
                  Editing a comment
                  Oh I see, just now catching up from yesterday. I literally cooked and did yard work all day (spring has sprung here) so I'm a little behind. Good post to drag out at the holidays, seems like a spot on method.

                • EdF
                  EdF commented
                  Editing a comment
                  Thanks! It's really adaptable. One year I had two <10lb birds, and did one trad and the other by a Mexican spicing recipe I think I got from Saveur. Man, that was festive!

                  The only thing with this is that it takes a while to get how quickly a stuffed turkey can cook. The 2 step idea was from a guy whose name was Bob Morton (I think). It's winner!
                  Last edited by EdF; March 11th, 2018, 10:16 AM.
              • jgreen
                Charter Member
                • Oct 2014
                • 2458
                • Winnipeg Manitoba Canada
                • Cookers:
                  Broil King XL
                  Broil King Smoke
                  Weber Kettle 26
                  Grilla Pellet smoker
                  Capital 40 natural gas
                  Napoleon Pro 22 kettle

                  Thermometer:
                  Maverick 733
                  Thermapen (ok..4 thermapens)
                  Thermo works DOT (or two)
                  Fireboard (probably my favourite)
                  Thermworks Smoke (or two)

                  Accessories:
                  SnS (original, plus and XL)
                  DnG pans, 6 or 7 of these
                  Vortex
                  Grillgrates
                  and, maybe some other toys as well

                Top | #11
                Gotta love people who cook Turkey other than at Thanksgiving. I usually do them a few times a year.

                Comment

                • Willard
                  Club Member
                  • Apr 2018
                  • 784
                  • Leesburg, Fl.

                  Top | #12
                  Thanks EdF That makes me want to do it again...soon.

                  Comment

                  • Bumby
                    Club Member
                    • Oct 2017
                    • 249
                    • NYC

                    Top | #13
                    Saw the link in a different post. Thanks for the thoughtful and detailed post! I am now following.

                    Comment

                    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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                    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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