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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

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Best pot roast I've ever made

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  • Top | #1

    Best pot roast I've ever made

    Click image for larger version

Name:	IMG_2387.JPG
Views:	1
Size:	2.58 MB
ID:	274974 One of the interesting things about this site is I think it's made all of my cooking better. Especially with my Dutch oven.

    I cut a chuck into three parts (I'm going to need to buy a larger one someday), salted and put on Cash cow rub, seared in the pot for three minutes each side and then set it aside.

    Deglazed with beef broth and then cooked an onion that I chunked and half a bulb of garlic. Let it cook covered for five minutes then deglazed again and then added the chuck back in, put more stock until about 3/4 covered, threw in some bay leaves and a sachet of rosemary and thyme and put in the oven at 275.

    After an hour I added the potatoes and carrots and let it go for another two and half. It came out fork tender and so flavorful. Exactly what I always thought pot roast would taste like but never able to achieve. So thankful things I'm learning here are bleeding into all aspects of my cooking. I mean, I can't smoke/grill everything right?

  • Top | #2
    Congrats. It's always nice when you get it right.

    Comment


    • Top | #3
      First of all, Yes, you can grill everything!! I love cooking pot roast in the dutch. There is something about those potatoes, onions, carrots and that big old pot roast that takes me back to my childhood. Coming home from school in the winter, and smelling that warm, beefy smell that permitted the house. They say that your sense of smell is directly tied to your memory. I know this to be true.

      And if you need a bigger dutch. Check out the Lodge12 QT!! That is one of my #5 Griswold skillets sitting inside of the Dutch. I call this one. The IRON MAIDEN, after the mid-evil torture device. I mean look at the under side of that 5 lb. lid! But she also makes a beast of a Pot roast!!!
      Click image for larger version  Name:	Iron Maiden Total.JPG Views:	1 Size:	1.88 MB ID:	274988Click image for larger version  Name:	Iron Maiden:Griswold.JPG Views:	1 Size:	1.55 MB ID:	274987Click image for larger version  Name:	Iron Maiden.JPG Views:	1 Size:	8.52 MB ID:	274989
      Last edited by Spinaker; February 12th, 2017, 10:03 PM.

      Comment


      • Obi-Dan
        Obi-Dan commented
        Editing a comment
        I have a Lodge 10" 4 qt. camp Dutch oven (it has the little feet). I equally love it and my Le Crueset. Both just amazing things to cook in.

      • ssandy_561
        ssandy_561 commented
        Editing a comment
        Are you sure it's not called Iron Maiden because you need to invite Satan over to help you lift it? 🤘🏼

      • Spinaker
        Spinaker commented
        Editing a comment
        Well, there is that. The Maiden is always doing the devils work. Except when ever I break it out, they always seem to run FROM the hills, not to the Hills..........instead to my patio. ssandy_561

    • Top | #4
      I grew up on pot roast. Taught my wife the importance of a good sear. Other than that she add the onion, carrots, potatoes, etc....whenever she likes.

      Comment


      • Abom
        Abom commented
        Editing a comment
        Obi-Dan I did too. I fixed the dried out problem (the bane of my childhood) but I have to admit I'm so used to mushy carrots and potatoes that I prefer them that way! LOL

      • Mikey C
        Mikey C commented
        Editing a comment
        LOL..I too grew up on the brown chunk of round that we had to use ketchup to get down. The good ole days

      • smokin fool
        smokin fool commented
        Editing a comment
        Anything but pea's...no pea's....I hate pea's....
        And 10-4 on the ketchup, lotsa ketchup

    • Top | #5
      You're killing me Spinaker I also made a beef stew today in the crock pot. And all day long I was thinking this might be so much better in a dutch oven. Than you show me this. Damn I guess I'm getting back on Amazon to get me another lodge ci. You know it will be my 4th ci accusation in the last 3-4 months. And I'm loving them.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Great to hear!! Cast Iron is the greatest!! What else have you picked up? Steve B

      • Steve B
        Steve B commented
        Editing a comment
        I got a 9" and 13" skillets and a 10" deep skillet. 3 in all so far.

      • gcdmd
        gcdmd commented
        Editing a comment
        FYI, Academy carries a pretty good assortment of Lodge CI, if you don't want to wait or pay shipping.

        Also, more and more stores are going to online ordering with in-store pickup, which generally eliminates the shipping cost and may even shorten the wait, even if they don't have it in stock in your store.

        BTW, I ordered something from Sam's that way recently and found out that they charge you to text you when your order is in, but, as far as I can tell, they don't charge to just email you.

    • Top | #6
      I did pot roast Sat and it was great. Must have something to do with the weather.

      We had a smallish piece of chuck roast, maybe 2-1/2 lbs. Kind of followed Kenji's approach. Le Creuset saute pan, Season and pepper the beef about a half-hour ahead of time, chop the veggies, then brown the beef about 5 minutes a side on high. Pull the beef, go to medium high, add some carrots and celery for a few minutes til soft, add a big sliced onion, cook until light brown and tender. Meanwhile mix up a couple Tbs each of tomato paste and soy sauce, a few anchovies and a few cloves of garlic, crush to a paste, and add to the pan. Mix in a couple Tbs of flour until dissolved. Add almost a full bottle of red wine and simmer down to about half volume. Put the chuck back in and add about 3-4 cups of reconstituted chicken broth ("Better than Boullion"). Bring to a simmer, cover and stick in the oven preheated to 250. At 2 hours, add some chopped carrots and potatoes. Cook for another hour or so (beef tender).

      At the same time, the Missus roasted some fresh pineapple.

      Yum! And even better the next night.
      Last edited by EdF; February 13th, 2017, 03:30 PM.

      Comment


      • Obi-Dan
        Obi-Dan commented
        Editing a comment
        That sounds incredible. Roasted and grilled pineapple with vanilla ice cream make a great dessert. It was in the '80s and sunny here in Houston this weekend so not sure why I made it. Hard to believe a friend of mine in Maine is snowed bound in her house.

      • EdF
        EdF commented
        Editing a comment
        Well, sometimes the inspiration grabs you! That's what the BBQ Muses are all about, right?

    • Top | #7
      Congrats......NICE job!!

      Comment


      • Top | #8
        Obi-Dan I've done chuck on my egg for 5 hours first at 250, IT gets to around 180 or so. Then finish it for 3 hours or so in the DO. No need to sear, this pot roast actually has a little bark. The bark takes on a different form entirely after a cast iron dutch oven beating. The liquid and subsequent gravy was plenty flavorful despite no deglaze (I did deglaze onions).

        Absolutely delicious. I've done them traditional sear then DO and also a good long cook outside first. Try it! Can't say I like one better than the other.

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          You've sold me. That sounds amazing. Going to do this next time.

      • Top | #9
        That's a good looking pot roast and I do love me a good pot roast. Throw some buttered bread and hot chili peppers on the side and it the perfect comfort food.

        Sometimes I skip the regular veggies and go with onions garlic and mushrooms, add a little red wine and tomato paste and cook it till almost shred and put it over egg noodles. Is it still considered pot roast though?

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          No way my wife lets me skip the veggies but if it were up to me every dish would have onions, garlic, and mushrooms cooked with it. And I like the egg noodle idea.

      • Top | #10
        Originally posted by Obi-Dan View Post
        Click image for larger version

Name:	IMG_2387.JPG
Views:	1
Size:	2.58 MB
ID:	274974 I can't smoke/grill everything right?
        Congratulations on the cook, that looks good!

        Recently I've been throwing my chuck roasts into the smoker before they;re seared and thrown into the slow cooker. Adds some nice smoke flavor to pot roasts and stews.

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          That sounds delicious. I will try this next time.

      • Top | #11
        I bought a "Swiss Diamond" dutch oven, which is a cheaper version of a "Le Crueset" style. Anywho, I shall try your recipe Obi-Dan with the exception that the sear will be via high heat charcoal on the Weber. Yes it will be the maiden cook in the Swiss Diamond D.O.

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          Can't wait to hear how it comes out. Bet the sear from the Weber will add some really great flavor.

        • Greg A BigBillsFan
          Greg A BigBillsFan commented
          Editing a comment
          The flavor was over the top. TY for the recipe. The meat was a bit dry however. I did dry brine it for 2 days too, so not sure why it was dry. It was super tender and wonderfully flavorful however. I would make it again for sure. My wife wants me to make my famous "Philly Style" steak sammies from the leftover beef and onions. I will update on that result as well. (:-)

        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          Greg A BigBillsFan Glad the flavors came out for you. Not sure about the dryness. Just sounds like a great excuse to buy another one. Now I’m hungry for your Famous Philly-style cheese steaks.

      • Top | #12
        Originally posted by Obi-Dan View Post
        Click image for larger version

Name:	IMG_2387.JPG
Views:	1
Size:	2.58 MB
ID:	274974 One of the interesting things about this site is I think it's made all of my cooking better. Especially with my Dutch oven.

        I cut a chuck into three parts (I'm going to need to buy a larger one someday), salted and put on Cash cow rub, seared in the pot for three minutes each side and then set it aside.

        Deglazed with beef broth and then cooked an onion that I chunked and half a bulb of garlic. Let it cook covered for five minutes then deglazed again and then added the chuck back in, put more stock until about 3/4 covered, threw in some bay leaves and a sachet of rosemary and thyme and put in the oven at 275.

        After an hour I added the potatoes and carrots and let it go for another two and half. It came out fork tender and so flavorful. Exactly what I always thought pot roast would taste like but never able to achieve. So thankful things I'm learning here are bleeding into all aspects of my cooking. I mean, I can't smoke/grill everything right?
        I was browsing around and ran across this recipe and EdF's recipes and will add that along with the herbs I use a bottle of Burgundy wine and beef stock as needed, but the kicker is orange zest, I peel about 3 1 inch strips of zest off, and a 1/4 teaspoon of ground cloves. The combination is amazing.

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          I will try that next time. Thanks for sharing.

      • Top | #13
        I sometimes throw a lemon half into the braising liquid and fish it out and discard before the pot roast is served. Half of an orange would be good too. A bit of citrus is also good in braised chicken with homemade noodles (or dumplings) -- that's another comfort food I grew up on. It's on a par with pot roast to my mind.

        Comment


        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          Maybe I’ll try a lemon and an orange next time.

        • IowaGirl
          IowaGirl commented
          Editing a comment
          Too much citrus can overwhelm the flavor of the meat and can even be unpleasant, so I'd err on less rather than more until you know the flavor profile that you like. I usually use 1/2 of a lemon or 1/2 of an orange for a 3-4 pound pot roast or one large stewed chicken.

      • Top | #14
        looks awesome !

        Comment

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