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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 or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, 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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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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The Official Coney Dog Thread

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  • Frozen Smoke
    commented on 's reply
    Sorry I missed your post somehow. I have had it as the guy made some for a work get together we had. I loved it. He claimed it was from a guy he knew who ran a coney dog cart in Philly.

  • Elton's BBQ
    commented on 's reply
    haha

  • Elton's BBQ
    replied
    This was an excellent thread.. Here in Norway we have no tradition on making Coney Dogs.. This will will change, atleast for my part.. :-)
    So thanks JeffJ , Nate and Frozen Smoke for sharing recipes..
    Found this on wikipedia; https://en.wikipedia.org/wiki/Coney_Island_hot_dog
    Last edited by Elton's BBQ; April 30th, 2018, 07:22 AM. Reason: added funfacts

    Leave a comment:


  • Nate
    replied
    JeffJ , I was just "dogging" (pun intended) a bit. I honestly don't think there is much of anything that is truly authentic anymore... As technology changes, time passes etc... things just naturally evolve... Heck they say that the food we grow today tastes nothing like it did 50 years ago...

    I LOVE Coney dogs though... not Chili Dogs though.... When I was growing up I went to a lot of auctions because my father is an auctioneer. I always loved it when the food vendor had Coneys... We would have a charge account for the auction staff and I always managed to sneak a few coneys in while running sheets from the auctioneers to the checkout trailer.

    My wife and I also still go to a local drive in and get their Coneys... We usually get a little sauce cup of it too to dip our fries in... and of course we have to get the homemade root beer... Usually before winter I will buy a 32oz thing of coney sauce and take home and freeze it so on those lazy nights we can have some if we want.

    I'm going to try to use some of the tips you have in your posts and from some of the others to modify my "recipe", if you can call it that, to see if I can get a more traditional consistency.

    Country Bobs is a steak sauce that is fairly popular around where I'm at in Indiana... WalMart and all the grocery stores carry it here... kind of a sweeter sauce...

    Leave a comment:


  • JeffJ
    replied
    Nate That is a cool recipe. Like any culinary item, it's all in the eyes of the beholder. On this thread my goal was to point out the origin of the Coney Dog is actually Michigan and not Coney Island, New York.

    The recipe I created is no more authoritative than a New York thin-crust pizza is to a Chicago thick-crust, or a rack of Eastern Carolina spare ribs is to a Texas dry-rub rack of ribs. They are ALL good. They are ALL different. And that's a good thing. Chicago is known for "Chicago Dogs" and they have pickle relish and sauerkraut, among other things.

    When I was researching for my recipe I discovered that in certain places (New York and DC) that some restaurants serve a Coney Dog as I have tried to create here and call it a "Michigan Dog".

    If you want to sample a regional staple, try my recipe and make sure everything else is in balance - you need to be able to pick it up and eat it with your hands. My oldest puts the coney sauce and onions underneath the frank to prevent spillage.

    PS - I really like the inclusion of horseradish in your recipe. That is a cool touch.

    PPS - What is Country Bobs?

    Leave a comment:


  • Nate
    replied
    Makes a thread, gets pretentious, and preaches about Real Coneys... calls it the Official Coney Thread.... then Doesn’t make or eat Real Coneys....

    Seriously I mean there was a lot of typing defining what a real coney was then it was like... but I don’t like this about a real coney or that about a real coney so I’m going to do a different process, use or not use required ingredients for a real coney, and still call it a real coney and have this turned into an official coney thread.

    So if we are going off script here I prefer a sweet style coney with big chunks of burger and isn’t as soupy...

    1lb Hamburger
    Onion
    Ketchup (not a lot)
    Brown Sugar
    BBQ Sauce
    Worcestershire Sauce
    Country Bobs
    Salt & Pepper
    Water
    Mustard
    Horseradish

    As you will notice there are no set measurements really. That was the way it was told to me by someone who made this Sloppy Joe recipe that also doubled well as a Hot Dog topper or “Coney Sauce”. Heck maybe this should be called a Sloppy Dog.

    Make it to taste and add some other stuff like pepper flakes or garlic if you want.

    And if you go out and use it or sell some version of this then just make sure to send me my fair share of the check.

    Leave a comment:


  • JeffJ
    replied
    OK - I took a stab at creating the perfect coney sauce recipe today. I also christened the meat grinder I just got for my birthday in the process. My attempt at creating the perfect coney sauce was met with mixed results. First, the positive - the technique and proportion of thickener+liquid produced a perfect texture and consistency which is something that has always eluded my past attempts at coney sauce. The combination of ingredients was mostly spot-on and the only detractions can be fixed by the process of addition by subtraction. I used some apple cider vinegar and ketchup in the sauce that is pictured below. I was pressed for time and test-tasted the sauce before everything had melded and felt it needed to be amped up a bit. When it was done simmering it was a bit over-amped and the ketchup and cider vinegar were the culprits.

    This is a very zesty sauce and the recipe will follow the pics (I'll also create a separate thread with just the recipe):

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    The meat browning in the water:

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    The finished sauce:

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    Dinner time!

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    My Mother-in-law building her Coney Dog:

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    My plate - I don't like raw onions:

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    Here is the recipe:

    Coney Sauce
    • 1 lb. ground chuck
    • 1/2 t kosher salt*
    • 1/2 t Lawry’s seasoned salt
    • 1 C water
    • 3 T tomato paste
    • 1 T chili powder
    • 1 T cumin powder
    • 1/4 t celery seed
    • 1/2 t black pepper
    • 1/4 t paprika
    • 1/4 t sugar
    • 1 T Worchestershire
    • 1 T hot sauce**
    • 1 T Masa Harina***
    • 1/2 t garlic powder
    • 1/4 t onion powder







    *If grinding your own meat use this to dry brine 1 pound of chuck roast prior to grinding.




    **I use my homemade sauce. The best approximation in terms of heat is 1/2 T of Frank’s and 1/2 T of Tabasco.




    ***Masa Harina is corn flour and is highly recommended over all-purpose flour for this dish.




    Directions:
    • In a medium sauce pot add the ground chuck and water. Do not brown the meat first. The goal here is to chop the meat up into really small pieces and cooking it this way achieves that. Stir and chop at meat constantly until it browns.
    • After the meat browns add the remaining ingredients.
    • Bring to a boil and stir constantly to fully integrate the tomato paste and empower the corn flour to thicken the sauce.
    • Reduce to a gentle simmer and let all of the components meld, uncovered, over the course of a half hour.




    Notes:
    • For a classic Coney use a natural casing frank, top with coney sauce, yellow mustard and then chopped white onionserved on a warmed bun.
    • Proper balance is the key. Even with the coney sauce this is a dog that should be able to be eaten with your hands. Have a fork handy to mop up a bit of coney sauce that oozes out, but if a fork and knife is needed you have too much coney sauce on your Coney dog.


    Leave a comment:


  • fzxdoc
    commented on 's reply
    Yum!

    Kathryn

  • texastweeter
    commented on 's reply
    first post, and I already like his/her style!!!! BRing it on!!!!

  • Mr. Bones
    commented on 's reply
    Welcome to Th Pit!
    Glad to have ya here!

  • Huskee
    commented on 's reply
    Welcome!

  • Marsha
    replied
    Another idea for your coney sauce might be to grind up a tamale or two in sauce. It’s quite good

    Leave a comment:


  • sparetime
    commented on 's reply
    I grew up in Warren and now live in Fenton - I'll have to agree that Koegel's makes the best dogs!!

  • texastweeter
    commented on 's reply
    I think the sauce is for a dog called a Texas Hot Weiner, it apparently originates in Western NY... Everyone wants to claim Texan... @ Comfortably Numb Troutman

  • ComfortablyNumb
    commented on 's reply
    texastweeter Nah. let's do it with style. We'll tie him to the bumper of my '56 and drag him down Main St. ;-)

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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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