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

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  • new2smoking
    Club Member
    • Aug 2018
    • 169
    • Seattle, WA

    Ernest As I wrote on The KBQ Has Landed, that's some mighty purty red lipstick you put on those ribs!

    Comment


    • treesmacker
      treesmacker commented
      Editing a comment
      Funny, I just accused him of lipstick right before scrolling down to your post.
  • Sam6687
    Club Member
    • Mar 2019
    • 96
    • West Virginia
    • From the Northern Panhandle of West Virginia
      i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.

    Taking breakfast to the next level this morning with home egg McMuffins, made the English muffins fresh last night just before bed and the Canadian bacon I cured and smoked following meatheads recipe on the free site.
    Attached Files

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      little loX, cream cheese, red onions, and capers, you would be set!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      I guess you'll be making your own cheese next!?! Looks great!
  • 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

    We had a Christmas party, and lobster was on the menu. And I mean the biggest lobsters I have ever seen. A friend of mine ordered these from Maine. 8. lbers! Check these suckers out!
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    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      look like Texas mudbugs...

    • scottranda
      scottranda commented
      Editing a comment
      Was he good??? Did you steam or boil or grill?

    • Spinaker
      Spinaker commented
      Editing a comment
      Steamed them. They were fantastic. scottranda
  • barelfly
    Club Member
    • Dec 2017
    • 816
    • New Mexico

    Getting ready for Christmas Eve and Christmas Dinner.

    changed up my posole this year, going with a verde posole. Made my own stock from left over rib roast bones and chicken carcasses and some veg. The base for the posole consists of roasting tomatillos, onion, garlic and cilantro and blending together and adding to the stock. Then the posole and browned pork. First tasting was great, just need to let is simmer for a bit.

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    also for my rib roast trimmed and dry brining and made some Cows Crust. Had fun getting this all tied up and ready! I forgot to get pictures of the caramelized pearl onions and mushrooms I cooked down for the roasted green bean side dish. But the flavor was powerful! Wow! A fun day, still have my cheese cake to make. Almost done for the day!

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    but best part of this day is having my grandmother over helping me cook. It’s a tradition we have, and it’s pretty cool to have her here with me!

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Looks fantastic!

    • texastweeter
      texastweeter commented
      Editing a comment
      Is posole a hominy soup? Love me some hominy.

    • barelfly
      barelfly commented
      Editing a comment
      texastweeter yes, hominy is posole in New Mexico. Red or green, red chile or green chile, or like what I did and use tomatillos and such

      Posole is one of those dishes that I just can’t pass up if it’s available!
  • Richard Chrz
    Club Member
    • Mar 2019
    • 807
    • La Crosse, Wi

    Some flame therapy tonight after my 207th infusion, on a few skinny Ribeyes

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    Last edited by Richard Chrz; December 23rd, 2019, 08:34 PM.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      looks like a cholesterol infusion! Sign me up!

    • Spinaker
      Spinaker commented
      Editing a comment
      Holy smokes!

    • tbob4
      tbob4 commented
      Editing a comment
      That is a perfect cook!
  • Ernest
    Founding Member
    • Jul 2014
    • 3133
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    If you didn't make ya own tortillas, your quesadillas are not homemade. They're merely home assembled. HAHAHA

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    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      I render my lard in a crock pot or stock pot. The crap from the store is semi processed. Are you straining the bacon grease through a coffee filter? Should be snow white. Ernest

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Homemade is the only way to go.

    • Ernest
      Ernest commented
      Editing a comment
      texastweeter oh I love bacon fat. Yes I strain it through a coffee filter. I just don't use it for tortillas.
  • Polarbear777
    Club Member
    • Sep 2016
    • 1529

    Homemade olive loaf, sliced for salami grilled cheese. The brown on the edges is all slightly burned cheese that lifted off the pan with the sandwich. Arguably the best part.

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    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Is that a hand forged pan? That thing is cool.

    • barelfly
      barelfly commented
      Editing a comment
      😁 yep.....that pan!

      Quickly I have found it is an amazing pan! I hope you are enjoying it as much as I am!

    • Henrik
      Henrik commented
      Editing a comment
      Sweet!
  • 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

    Lobster stock for tomorrow's Feast of the Seven Fishes pot pies:

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    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      I'm looking forward to the seven fishes!
  • mnavarre
    Club Member
    • Jan 2018
    • 414
    • San Diego

    Why make one double bacon cheeseburger when you can make two bacon cheeseburgers?

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    2 > 1, plus two buns just means more onion jam.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Beats me. You made the right decision.
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3952
    • Stockholm, Sweden

    Got my (country style) ribs on! It's gonna be good. Got up early in the morn... :-)

    I cook these like pulled pork. Pull them at 90-95° C (195-203° F).

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    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 3952
      • Stockholm, Sweden

      Country style ribs - progress shot. Hit 'em with the first glaze (dark golden syrup). Gotta love the Weber/SnS/Fireboard/Pit Viper combo. Rock solid.

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      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Charcoal is from ash tree. Large chunks, excellent for low n slow. Neutral flavor. My new fave.

      • tbob4
        tbob4 commented
        Editing a comment
        Love the glaze!!!

      • Henrik
        Henrik commented
        Editing a comment
        Thanks tbob4, turned out real good!
    • Polarbear777
      Club Member
      • Sep 2016
      • 1529

      Click image for larger version

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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Nice !!! Polar has become Richard !!

      • Polarbear777
        Polarbear777 commented
        Editing a comment
        Not even close. :-)
    • SavageSmoke
      Club Member
      • Jun 2019
      • 176
      • Eden, NC

      First time using my slow and sear. Pretty happy with the results. Lump charcoal and hickory chunks.

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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Norman Rockwell like !! Good looking bird.

      • texastweeter
        texastweeter commented
        Editing a comment
        you should be!

      • theroc
        theroc commented
        Editing a comment
        Fabulous color
    • 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 I cooked some Dino Ribs from Porter Road yesterday and they were a complete disaster. The plate was 6 bone and had so much fat that we barely got 2 bones worth of meat out of the 6. That's an $80 plate of meat. Needless to say they're going to get an earful from me and make it right somehow, it ruined our dinner.

      Anyway this is not the forum for complaints but I also completed a 2 week QVQ pastrami made from the thin flat end of a wagyu brisket I'm dry brining. Pastrami came out fantastic, I swear by the QVQ low temp method. Will never do one any other way.

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      • tbob4
        tbob4 commented
        Editing a comment
        That is pastrami I would eat....over and over and over.

      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Man, your killing me with that. I so need to do pastrami in the next few weeks. What brine ratio or calculator do you use?

      • Troutman
        Troutman commented
        Editing a comment
        I use Dr. Blonder’s calculator Richard Chrz
    • Ahumadora
      Club Member
      • Oct 2015
      • 1861
      • Pilar Buenos Aires, Argentina

      Done another bbq class yesterday at a craft brewery in Buenos Aires. The kobe brisket was overcooked as I was on the phone to Mexico and the other guy I had helping was busy and let it get to 210 on the flat. Rest of the food came out great.
      Attached Files

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        LOL, well done my friend. This is amazing, every time. (And the warm sun looks sooooooo nice)

      • texastweeter
        texastweeter commented
        Editing a comment
        what is the roulade in the last photo. I really need to take a trip and come learn from the Kung of hot and fast.

      • SavageSmoke
        SavageSmoke commented
        Editing a comment
        How do you get the potatoes like that?

    Announcement

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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)
    See more
    See less
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    Meat-Up in Memphis

    T-Shirts & More T-Shirts & More
    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.

    https://tinyurl.com/amazingribs

    BBQ Stars

    Spotlight

    These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

    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.

    Use our links when you buy things

    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

    https://tinyurl.com/amazingribs

     


    Placeholder

    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

    Placeholder

    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


    Placeholder

    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