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Show Us What You're Cooking! (SUWYC)- Volume 15, Fall/Winter 2019-2020

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1534
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Sicilian pizza from Kenji. This is the only pizza I make at home. It is pretty simple and you can complete it all, from dough to baking in the same day. The dough isn't fermented, can but it tastes plenty good. We like it a lot. Reheats great, too.

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    • HouseHomey
      HouseHomey commented
      Editing a comment
      I’d eat that! Same day is even better.
  • TNPIGBBQ
    Club Member
    • Jul 2019
    • 91
    • Church of Charcoal

    Did my first pizza.

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    • barelfly
      Club Member
      • Dec 2017
      • 816
      • New Mexico

      Hutterian Farm skirt steak, bathed in my favorite chimichurri board sauce for about an hour then seared on the gasser to get a nice little char. Sliced up and tossed in more board sauce and served with charred corn tortillas, black beans and rice.

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      • Slieb845
        Club Member
        • Dec 2017
        • 82
        • Sandy, UT
        • 22 inch Weber performer
          Nexgrill gas grill
          cheap char broil H20 smoker
          inkbird 4 probe thermometer
          Slow n' sear
          drip n' griddle
          Anove sous vide circulator

        Made some beef ribs on the kettle. Used a coffee beef rub from trader joes. 250 to 300 for 6 hours and spritzing hourly.
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        Woke up to the first snow the season this morning.
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        Comment


        • Slieb845
          Slieb845 commented
          Editing a comment
          glitchy an emergency extra fuel source for the reservoir on the SnS or a cold deterrent from barbecuing.

        • ofelles
          ofelles commented
          Editing a comment
          Just did this also. But without the white stuff on the ground. I like the look of your smoke ring.

        • crazytown3
          crazytown3 commented
          Editing a comment
          Ribs look great! I keep forgetting to pick up some of the rubs from Trader Joes. It certainly looks like it gives a good finish on that bark though.

          The snow seems to be a little early this year. The weather folks said it is going down to under 10F on Tuesday morning. I'm going to try smoking some cheese Tuesday night.
      • Attjack
        Club Member
        • Aug 2017
        • 3604
        • Primo XL
          Weber 26"
          Weber 22"
          Weber 22"
          Weber 18"
          Weber Jumbo Joe
          Weber Green Smokey Joe (Thanks, Mr. Bones!)
          Weber Smokey Joe
          Orion Smoker

          DigiQ DX2
          Slow 'N Sear XL
          Arteflame 26.75" Insert

          Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
          - With Rear Infrared Burner
          - With Infrared Sear Burner
          - With Rotisserie
          Empava 2 Burner Gas Cooktop
          Weber Spirit 210
          - With Grillgrates
          ​​​​​​​ - With Rotisserie
          Weber Q2200

          Blackstone Pizza Oven

          Portable propane burners (3)
          Propane turkey Fryer

          Fire pit grill

        Leftover rotisserie chicken? No problem. Pad Thai on the EVO.

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        Comment


        • ofelles
          ofelles commented
          Editing a comment
          sweet!

        • crazytown3
          crazytown3 commented
          Editing a comment
          I am such a sucker for Pad Thai. That looks soooooo good.

        • Spinaker
          Spinaker commented
          Editing a comment
          Uh, yes!
      • Huskee
        Pit Boss
        • May 2014
        • 14526
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        Dude! You guys are absolutely killing it! Outstanding pics and cooks.

        Comment


        • Nate
          Nate commented
          Editing a comment
          Sunday nights seem to get a lot of activity.

        • Huskee
          Huskee commented
          Editing a comment
          More than makes up for the dull, low-activity "pizza Tuesdays" Nate

        • Nate
          Nate commented
          Editing a comment
          Not going to lie. I also did some chipotle seasoned chicken thighs at the same time for use later because I won’t be able to later this week between board meetings and the forecast here.
      • 58limited
        Club Member
        • Dec 2018
        • 566
        • SE Texas
        • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

        Second night in a row. I cooked @TripleB's Thai Chicken at the local brewery for the Astros game.

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        • crazytown3
          crazytown3 commented
          Editing a comment
          How can that NOT be good. It can't not be good.(?) And Houston won, so you double win.

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Man this looks just killer, I bet it tastes equally amazing

        • 58limited
          58limited commented
          Editing a comment
          Hey all, thanks for the comments. I forgot to mention that I cooked this on HEB competition charcoal (bought on a whim to try) and I tossed hickory and applewood chips on the charcoal three times during the cook. Good bold (but not overpowering) smokey flavor. The charcoal held up well. The grill is the brewery's - $100 at Walmart last spring. Stamped steel will probably rust in this climate, hand crank raises and lowers the charcoal level. I actually like this little grill a lot.
      • texastweeter
        Club Member
        • Jul 2017
        • 2719
        • Republic of Texas

        Wife tasked me with making a healthier version of my clustercluck sandwich. Apparently I succeeded. Small white bun (vs jalapeno cheddar sourdough) guacamole, low fat cheddar (vs smoked sharp cheddar), chipotle cinnamon chicken breast (vs thigh) smoked over almond Wood, egg white with jalapenos (vs bacon grease fried whole egg, runny of course) turkey bacon (vs the good stuff) candied with my RDR, and left off the chipotle egg yolk aiole. I still felt like I was eating a healthy meal, but if mama is happy...
        Attached Files

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I am interested in the full fat version of this!

        • ofelles
          ofelles commented
          Editing a comment
          me too!
      • Troutman
        Club Member
        • Aug 2017
        • 6882
        • 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

        Well it was me and mamma's 24th anniversary Saturday so I decided to splurge and take her to a fancy restaurant. The service was poor, the meal was good but not great and the check (with a bottle of wine) exceeded $100. Needless to say we left somewhat disgusted. On the way home all she said was how much she enjoyed our cooking at home and to hell with restaurants.

        As a result, last night I cooked her fillet mignon over wine and butter infused mushrooms, pan seared scallops with a butter-cream-dill sauce, sitting on top of creole dirty rice. For a third of what said high end restaurant charged me, I blew their doors off !!!

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        • Willard
          Willard commented
          Editing a comment
          Lucky girl! Happy Anniversary!!!

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          ::gasp:: steak and scallops. My 20th is in January.....you just handed me what I shall cook!

        • tbob4
          tbob4 commented
          Editing a comment
          Outstanding!
      • glitchy
        Club Member
        • Jul 2019
        • 389
        • Central IA
        • Camp Chef Woodwind WiFi w/Sear Box
          Weber Summit Charcoal
          Oklahoma Joe Highland
          Weber Spirit E-330
          Weber Q100
          Fireboard w/Drive

        In-laws came to visit before heading south for winter, so thought I’d cook up a nice meal. Not pictured is the homemade sauce, coleslaw, and hobo potatoes with onions I cooked indoors. I started with desert, a Pecan Pie on the Camp Chef. While that was cooking, fired up Sparky and started trimming the spares to cook there. Then put the baby backs on the camp chef.
        Attached Files

        Comment

        • Richard Chrz
          Club Member
          • Mar 2019
          • 807
          • La Crosse, Wi

          Have not cooked in a few days while in Chicago, but damn, you all are killing it in here. Making me want to get my brain back in the cooking right away.

          Comment

          • Beefchop
            Charter Member
            • Oct 2014
            • 423
            • Lafayette, LA
            • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

            Cajun Chicken Thighs with some local rub from Johnson's Boucaniere cooked on my BGE XL.
            Attached Files

            Comment

            • Spinaker
              Moderator
              • Nov 2014
              • 10366
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
                Assistants
                Dexter (Beagle mix)
                Kinnick (American Foxhound)
                ************************

                Grills/Smokers/Fryers
                Big Green Egg (Large) X2
                Blackstone 36" Outdoor Griddle 4-Burner

                Broil King Keg
                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
                Thermometers
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)
                **************

                Accessories
                BBQ Dragon
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                ********************************
                Fuel
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60
                **************************

                Cutlery
                Buck 119 Special
                Dexter 12" Brisket Sword
                Global
                Shun
                Wusthof
                *******
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              Fantastic pictures so far folks! Everyone is really stepping up their photo game! Keep it up! Thank you!!!!

              Comment

              • theroc
                Founding Member
                • Jul 2014
                • 599
                • Altadena, CA
                  • Camp Chef 24" Smoke Vault
                  • Buckaroo Chunk Wood Grill
                  • Weber Summit Gold D Gas Grill
                  • Fireboard
                  • Thermapen MkIV

                Seafood night at our house. Fresh opakapaka filet grilled on the weber gasser. Served it with glazed, stir-fired shitake and brocollini. Downright healthy.

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                • Troutman
                  Troutman commented
                  Editing a comment
                  The shiitakes look spot on.

                • Attjack
                  Attjack commented
                  Editing a comment
                  Looks great.

                • Beefchop
                  Beefchop commented
                  Editing a comment
                  That looks heart healthy!
              • shify
                Club Member
                • Jun 2017
                • 349
                • Westchester County, NY

                Turkey pastrami test run to get my methodology down prior to thanksgiving. Boneless turkey breast, skin removed. Cured using Meatheads corned beef recipe but with my own pickling spice. Cured it for 3 days and then rubbed with pastrami rub. Mother Nature didn’t cooperate with steady downpour all day Saturday here in NY, so cooked it in a 275 oven until 155 degrees.


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                Last edited by shify; October 28th, 2019, 06:35 PM.

                Comment


                • Red Man
                  Red Man commented
                  Editing a comment
                  I’ve been thinking about doing this. How was it? Three days seems a little short. The meat still looks white, does turkey not turn pink from curing?

                • shify
                  shify commented
                  Editing a comment
                  Red Man - I think for Thanksgiving I'll leave it to cure one add'l day. The flavor/salt made it to the middle but the texture wasn't quite there. You can't see it in the pictures, but there is a slight pinkish color to it, but nothing close to the color of regular pastrami

                  I enjoy this as a change to regular turkey. I ate it fresh out of the oven and then the next day reheated via steaming, I preferred it right out of the oven (which will be PBC or grill on thanksgiving).

                • Troutman
                  Troutman commented
                  Editing a comment
                  I think Red Man is correct. If you use Doc Blonder's calculator one factor that really causes a big swing in time is thickness. I normally do 1 1/2 to 2" thick brisket flats and they generally take 5-6 days per the calculator. When switching to a point, which may be 3-4" in thickness, the calculator doubles that time for cure. So I agree that a couple of days isn't going to penetrate that thick a chunk of meat.

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              Meat-Up in Memphis 2021

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
              Click here for details. (https://amazingribs.com/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.

              Click here for more info.

              Support ARC

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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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 $299 delivered to your door!

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


              The Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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


              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


              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


              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