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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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I'm getting ready to challenge a burger snob

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  • Skelly
    Club Member
    • Jul 2016
    • 101
    • Tuscaloosa, AL

    Top | #1

    I'm getting ready to challenge a burger snob

    and I'm not really prepared for it TBH. I just like to accept challenges to add spice to life. I grill good burgers, I've used the standard Amazing Ribs techniques, etc. But I'm simply better than your average burger griller. I'm not some mad scientist of ground beef.

    Now, let's be clear. Ground beef, salt, and fire is plenty good enough if we're being honest. But I want to go buy some high grade ribeyes, have the butcher grind them, and do something special. I've heard everything from "do nothing" to "add some ranch dressing powder and mayo" to things I won't repeat in public. I just want to make it fun. No money on the line, but I love the families involved, so I want everyone to enjoy. Call it a cook-off.

    **Note: I just don't have time to get on here a ton, but I will check back and I appreciate any thoughts, as always.
  • JGo37
    Club Member
    • Apr 2018
    • 1237
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
      Smoking Tubes: 2x12" & 1x6"
      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
      Instant Pot 6Q Duo
      Nesco Tabletop Roaster
      & the PIT!

    Top | #2
    Jucy Lucy?

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1286

      Top | #3
      Thick or thin style? Hard to beat completely safe, pasteurized SV thick burgers that are medium rare and finished with a hard sear over charcoal. Gushing with juice, no mix ins required. You can aslo do the same reverse smoke seared, but you’ll have to go to a higher internal temp unless you’ve played other tricks to make the beef safe.

      Or thin smash-style with the highest percentage of tasty crust (two patties per bun though).

      If you get them ground 25-30% fat is usually the sweet spot.

      But it I’m no mad scientist with burgers, other things, maybe.

      Comment

      • Skelly
        Club Member
        • Jul 2016
        • 101
        • Tuscaloosa, AL

        Top | #4
        Originally posted by Polarbear777 View Post
        Thick or thin style? Hard to beat completely safe, pasteurized SV thick burgers that are medium rare and finished with a hard sear over charcoal. Gushing with juice, no mix ins required. You can aslo do the same reverse smoke seared, but you’ll have to go to a higher internal temp unless you’ve played other tricks to make the beef safe.

        Or thin smash-style with the highest percentage of tasty crust (two patties per bun though).

        If you get them ground 25-30% fat is usually the sweet spot.

        But it I’m no mad scientist with burgers, other things, maybe.
        I thought about the Meathead method of quickly boiling the steaks and grinding on site so that we wouldn't have to go past mid-rare. However, I'm not sure the entire crowd would be believers... There will be women, children, and know-it-alls.

        I'm more asking about additives.. is adding things like mayo or crisco or motor oil, etc really worthwile, or should I just get a great cut, grind it, and grill it?

        Comment


        • Skelly
          Skelly commented
          Editing a comment
          Hahaha ILikePigButts ... I guess maybe that was a bad choice of facetious additives for a food thread.

        • ILikePigButts
          ILikePigButts commented
          Editing a comment
          As good as any other lol

        • bardsleyque
          bardsleyque commented
          Editing a comment
          straight 30w or 20w50w?
      • lonnie mac
        Club Member
        • Jul 2016
        • 1316
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

          https://www.youtube.com/c/LonnieMac

          Home of Brutus Ten!

          http://www.alenuts.com/Alenuts/Alenuts.html

          Gear:

          Weber Performer Deluxe W/ SNS, Craycort CI grates, SNS
          WSCGC (Weber Summit Charcoal Grill Center W/ SNS, DNG
          Texas Original Pits, Offset Smoker
          WSM 18" W/ Upside-down door mod
          Camp Chief Flattop, The big one...
          Weber Genesis II S-335
          Texas Fire Pit

          Latest addition: Stampede 590

          Thermos:

          Maveric's Most all of em...
          FireBoard W/ Fan Control, GURU Fan
          ThermoWorks, most all of em...
          Meater

        Top | #5
        A true burger snob shall have his own grinder, lest his snobbery is left to the whims of another. Then you shall get chuck-eye steaks and grind your own burgers.

        Comment

        • Nate
          Charter Member
          • Apr 2015
          • 3776
          • Pawnee, Indiana
          • INFO
            ~Known as: Nate
            ~Location: Cornfield in Southwestern Indiana
            ~Credit Manager for an Agriculture Coop.


            SMOKERS & GRILLS
            ~Grilla Original Grilla
            ~Char-Broil Commercial Tru-Infrared Gas Grill
            ~Pit Barrel Cooker
            ~Brinkmann Trailmaster Vertical Offset Smoker
            ~Weber Kettle 22.5" Original
            ~Weber Q1000


            THERMOMETERS
            ~Thermoworks Thermapen MX4
            ~Thermoworks Thermapen
            ~Thermoworks ThermoPop
            ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
            ~Thermoworks DOT TX-1200-XX (Black)
            ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
            ~Maverick ET-733
            ~Maverick XR-50


            ACCESSORIES
            ~Stanley T-Stak mobile tool box for BBQ Supplies
            ~Slow 'n' Sear
            ~Drip 'n' Griddle
            ~Weber Rapid Fire Chimney Starter
            ~Pro-Series Probes for Thermoworks
            ~Humphrey's Rib Spatula


            DRINKS
            ~Sweet Tea
            ~Bourbon
            ~Craft Beers or whatever is in your fridge

          Top | #6
          I immediately thought of this event in my hometown:

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 6669
            • Bottom of Winnebago

            Top | #7
            Butter!

            Lots of butter!

            Comment


            • bardsleyque
              bardsleyque commented
              Editing a comment
              be still my clogging arteries
          • Skelly
            Club Member
            • Jul 2016
            • 101
            • Tuscaloosa, AL

            Top | #8
            Originally posted by lonnie mac View Post
            A true burger snob shall have his own grinder, lest his snobbery is left to the whims of another. Then you shall get chuck-eye steaks and grind your own burgers.
            You make an excellent point. Having never ground my own burger, I would be at a distinct disadvantage against someone who has done so as a practice. However, if he is a "burger snob" picking up 73/27 from Winn Dixie, I may have a bit of an advantage from the get-go, right?

            Comment


            • lonnie mac
              lonnie mac commented
              Editing a comment
              Ah brother, I have not heard the words "Winn Dixie" in dang near 40 years. (From Baton Rouge) What music to my ears! Grinding allows you SOOOOO much control though. Easy to do, easy to learn.

            • Skelly
              Skelly commented
              Editing a comment
              lonnie mac I just got back from Baton Rouge. Like... 2 days ago. You may not like me after this, but I'm a Bama grad, went to game. Had gumbo and gator tail at Prejean's in Lafayette ... oh my goodness

            • Sweaty Paul
              Sweaty Paul commented
              Editing a comment
              I’m with lonnie mac and would grind my own. Grinding is very easy to learn and would give you more control
          • Skelly
            Club Member
            • Jul 2016
            • 101
            • Tuscaloosa, AL

            Top | #9
            Originally posted by Nate View Post
            I immediately thought of this event in my hometown:

            Hahahaha!! I've never been a beef specialist because I've always just let beef be beef. I've loved it since I could walk, and it's never done me wrong. But some of the recipes with 1000 steps really sound amazing in theory.

            Comment


            • Nate
              Nate commented
              Editing a comment
              I’m a fan of some level of simplicity. I feel like all the “tinkering” can eventually just become a distraction or completely mask the taste of the meat. A very fine line.
          • Fire Art
            Club Member
            • Jan 2018
            • 1050
            • Jackson hole Wyoming

            Top | #10
            I like your plan ribeyes salt pepper. when i smash burgers I put ranch dressing mix in them

            Comment

            • SMOG MAN
              Club Member
              • Jan 2016
              • 292
              • San Diego, California
              • Rec Tec 680
                Weber Performer
                Weber Rotisserie for kettle
                Weber Summit
                My old worn out Gasser for burgers

              Top | #11
              Maybe practice on your spice mix-salt level, when I am trying to make a great burger for a crowd I want a well/proper seasoned 1/2 pound smoked a little and then seared, quality toasted buns and good quality condiments.

              Comment


              • Skelly
                Skelly commented
                Editing a comment
                I don't know why I didn't consider smoke.... I could put on PBC for a little smoke, then sear on a Weber or a chimney, depending on crowd level.
            • tbob4
              Charter Member
              • Nov 2014
              • 1871
              • Chico, CA
              • BBQ's
                _____________________
                California Custom Smokers Intensive Cooking Unit
                California Custom Smokers Meat Locker
                Santa Maria Grill
                Vision Grill

                Beer
                _______________________
                Sierra Nevada IPA

                Wood
                _______________________
                Almond
                Oak
                Madrone
                Cherry
                Peach
                Apple

              Top | #12
              Whew. Burgers are the most difficult meat to judge, in my estimation. We all can tell you how to cook everything but a burger is good in the eye of the holder. I would try to find out what your comp is doing and do the opposite. If he/she is doing fat stuffed burgers, go with smashed burgers.

              Comment


              • EasyMoney
                EasyMoney commented
                Editing a comment
                Burger is good in the eye of the beer holder :-)
            • Keiferr
              Club Member
              • Jun 2018
              • 958
              • Southeast Michigan

              Top | #13
              Get some great buns and lightly grill them too .

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                And butter!

              • DavidNorcross
                DavidNorcross commented
                Editing a comment
                I agree. This is the greatest challenge with burgers and that is the buns. Thin/soggy buns will ruin a fantastic cook.

              • Hugh
                Hugh commented
                Editing a comment
                FireMan - Its burger season again and my quest for the perfect burger continues...

                I'm liking your comments about butter. But I have only been putting it on the bun when I toast it. Are you doing more with it? Mixing it into the hamburger perhaps? (how much can you get away with?). I'm am struggling to get a juicy burger, all my sources seem to be on the leaner side.
            • RickyBobby
              Club Member
              • Jul 2016
              • 337
              • Kingwood, Texas

              Top | #14
              As mentioned by tbob4 , this is a challenge indeed! For example, personally, I detest smash burgers. I know. I shall suffer the slings and arrows of some for such a statement. But when I think of a burger, I want a big, juicy, greasy, patty of ground beef that is on the rare side of medium rare stacked with cheese and bacon! I will echo lonnie mac and say grinding it your self is the way to go! Ribeye, is my personal go too. Out side of that, I use my favorite season salt (Johnny’s), some garlic salt, a little onion powder, and a few dashes of Lea and Perrins Worcestershire. Good luck with the challenge, I look forward to hearing how it goes and what you decide to submit for your friends and family!

              Comment


              • tbob4
                tbob4 commented
                Editing a comment
                Arrows, arrows!!! Only sometimes. Other times I like thick stuffed burgers. That’s what makes it so tough!

              • Skelly
                Skelly commented
                Editing a comment
                Thanks for your input bro. I like where you're head is on this one. For what it's worth, this challenge may be in the spring (4 hour drive from me to them). But I don't like losing, so I'm going to practice a couple times. I will definitely be back just before and after the challenge.

              • RickyBobby
                RickyBobby commented
                Editing a comment
                Anytime, brother! Great idea starting your research now, gives you plenty of time to perfect your recipe!
            • JeffJ
              Charter Member
              • Feb 2015
              • 2570
              • Michigan
              • Jeff

              Top | #15
              In order to be safe to eat, ground beef needs to be cooked to at least 160 internal unless it is first pasteurized. Ground chuck is an excellent choice for this. I can personally attest, grinding the meat yourself is a game-changer. You are able to form a much looser patty and that cragginess really makes for a textural difference. The weekend before last I went on a camping trip with a couple of buddies. Borrowing a theme from BBQ Pit Boys I partially grilled, indirect, a pound of thick cut bacon on the kettle. I then chopped it up and added it to 3 pounds of chuck that I ground myself. I formed 9 patties out of this and it was all lightly seasoned with some cracked pepper and garlic powder. It was cooked indirect with a reverse sear to 160 or so internal and was the best batch of burgers I've cooked yet. Ribeye is great at medium rare. Chuck/Brisket/short-ribs all do better when cooked through - they maintain their beefy flavor and have enough fat and collagen to remain moist.

              Comment


              • JeffJ
                JeffJ commented
                Editing a comment
                mgaretz true. Also, if you drop a whole chuck into a pot of boiling water for 30 seconds, and then grind it, you can also safely cook it to medium rare. Either method might be the way to go if you are using something like a ribeye. I prefer chuck and it's best when the fat renders and moistens all of the meat - cooked to 160.

              • RickyBobby
                RickyBobby commented
                Editing a comment
                OR, ........ you could perhaps under cook them just a *touch* and feed your competitor first.......... I don’t think Montazuma and his revenge would be considered cheating....... necessarily. ....... hey, after 13 years in the Army I learned that if you ain’t cheatin’ you aint tryin’!

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I likeys to use chuck, with some brisket also ground in...
                An th fat from both...

            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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