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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

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

 


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

Click here to see our list of Gold Medal Gifts


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

maverick PT55 thermometer

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

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


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

slow n sear

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

Click here for our article on this breakthrough tool


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

the good one grill

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

Click here to read our complete review


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

the good one grill

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

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

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

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

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

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


The Swiss Army Knife Of Thermometers

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

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


Compact Powerful Sear Machine For Your Next Tailgater

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

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

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

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

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

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

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

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

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

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

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

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

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

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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

Click here to read our detailed review of the PK 360

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


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

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

Click here to read our detailed review and to order

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Homemade Oktoberfest Mustard

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  • smokin fool
    Club Member
    • Apr 2019
    • 632
    • Mississauga, Ont

    Top | #1

    Homemade Oktoberfest Mustard

    I'm grilling Oktoberfest sausage this afternoon but could not find the Oktoberfest mustard that goes hand and hand with these sausages.
    Found a recipe on the old interweb so cooked it up the other night.
    This would be good with Brats or Wursts and kind of grilled sausage
    Its really close taste wise and would make changes the next time, anyway here's the recipe

    Ingredients:
    2 tablespoons butter
    1 tablespoon flour
    1/4 cup yellow mustard
    3 tablespoons white sugar
    1/3 cup milk
    1/4 cup white vinegar

    Instructions:
    1. Melt butter in sauce pan
    2. Whisk in flour until smooth
    3. Stir in mustard, sugar and milk
    4. Cook over low heat until smooth
    5. Remove from heat and stir in vinegar

    Changes
    1. I switched out 1 tbsp white sugar for 1 tbsp brown sugar. Next time I would only use brown sugar.
    2. Vinegar 1/4 cup was too much at the time but is mellowing with age. Next time I would add vinegar by tbsp until I got taste where I wanted it, and/or would experiment with other vinegars, maybe Apple cider.



  • AverageJoe
    Club Member
    • Jun 2018
    • 331
    • Henderson Colorado
    • Current Grills/Smoker (MCS is hitting)
      Brinkman Trailmaster Ceramic Egg
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      Cutlery/Prep Stuff
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      OXO Steel Chef's Mandoline Slicer
      Random other knives and shears

    Top | #2
    Outstanding. We get a lot of sausages and brats from Continental and this looks like a great one to go on the jackalope sausages.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I'd haveta reckon, without thus far hittin their site, that jackalope sausages would be summat powerful pricey, due to they's some elusive lil rascals!!!

      Lookin forward to that cook, Brother!

    • AverageJoe
      AverageJoe commented
      Editing a comment
      Mr. Bones they are wicked good as well. They have cherries and habaneros in them.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8122
    • Kansas Territory
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    Top | #3
    I will definitely be tryin this, thanks fer sharin, Brother!

    Mustard is very much a staple, in much of what I concoct, culinarily...

    Once I find I like V.1.0.0, I might sneak in some prepared horseradish, next batch...

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 632
      • Mississauga, Ont

      Top | #4
      These recipes are written on paper not stone, any ideas, improvements, suggestions or tweaks are certainly welcome.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Unnerstood; I consider all receipts to be in "Livin Document" status
    • mountainsmoker
      Club Member
      • Jun 2019
      • 1254
      • Bryson City, NC

      Top | #5
      I have two books on mustard first German mustards are made with brown mustard, especially there Bavarian/Octoberfest ones. Second cook the milk mixture longer you don't want it to curdle when you add the vinegar. In the mustards I have made the recipes have said to let them cure on the counter until they have mellowed to your taste and only then refrigerate Once they hit the cold they are set and will not mellow any further, or very slightly. I agree with using all brown sugar and maybe not quite as much of it. You want it sweet but not overbearingly so.

      I make enough mustard that I buy my own yellow and brown mustard seed. I am going to have to find a new vendor as the one I had the owner passed and they closed down.

      I tried to find a recipe of mine but I'm on vacation and have very poor reception so no luck. This site and a couple others seem to like me.LOL

      Comment


      • Dick Anderson
        Dick Anderson commented
        Editing a comment
        I buy my seeds from Butcher and Packer.
    • smokin fool
      Club Member
      • Apr 2019
      • 632
      • Mississauga, Ont

      Top | #6
      Brown mustard is now on shopping list.
      The milk never curdled, I probably cooked it at low temp for 7-8 mins, the vinegar is just over bearing to my taste.
      To others It may be just right.
      I did put in the fridge right away so next batch will leave on counter over night.
      Thank you for your input.
      We did add 3 tbsps of honey seemed to take away some of the tartness of the vinegar.
      Think we're getting someplace with this with everyone's help.

      Comment


      • mountainsmoker
        mountainsmoker commented
        Editing a comment
        Glad to help. Brown mustard is hotter than yellow and will offset the vinegar some. I have some recipes that don't go in the refrig. for a week. Dijon comes to mind. Out of the pot it will blow my mind off. Well good luck. There are so many types out there to try.

      • mountainsmoker
        mountainsmoker commented
        Editing a comment

      • smokin fool
        smokin fool commented
        Editing a comment
        Ok, I'm taking honey and cider vinegar from this recipe
    • Donw
      Club Member
      • Jul 2017
      • 1932

      Top | #7
      Thank you for sharing. Going to try making this.

      Comment

      • mountainsmoker
        Club Member
        • Jun 2019
        • 1254
        • Bryson City, NC

        Top | #8
        If you want to play here are some Bavarian mustards to make for sausages.

        https://www.bing.com/search?q=bavari...ce962c74d5e968

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          all ears, bein ~50% deutsch ancestry...
          admittedly, might have a thing fer brats, an mustards, lol...
      • SmokeyGator
        Club Member
        • Jul 2016
        • 800
        • Miami, FL
        • Primo XL
          Cyberq controller
          Sierra Nevada IPA

        Top | #9
        Additions? Maybe a hint of horseradish? I like my mustard on the Dijon side more than the yellow side

        Comment


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          SmokeyGator I hate to disillusion you but true Dijon is a yellow mustard made from yellow mustard seed, ver jus(a type of wine) and a small amount of herbs. Including garlic. Well take care and find some real Dijon from Dijon if you can not the grocery store brands. It will be yellow, full of flavor, moderately spicy to spicy.
          Last edited by mountainsmoker; June 15th, 2019, 10:17 PM.
      • smokin fool
        Club Member
        • Apr 2019
        • 632
        • Mississauga, Ont

        Top | #10
        What ever floats your boat.
        My way of thinking, if its a beef sausage horseradish would be a great match, to my somewhat limited knowledge most sausages are pork, I don't find the two horseradish and pork sausage a good match.
        The Schneider's brand Oktoberfest sausage's I buy are actually a ham sausage.
        While I find Dijon too too vinegary for my taste that being said everyone's palette is different.

        Sooo….for my next stab at this mustard...

        1. 2 tbsp butter
        2. 1 tbsp flour
        3. 1/4 cups brown mustard
        however at the end of the day I see this step as being a 50 50 combo of brown and yellow mustards
        4. 2 tbsp honey
        5. 1 tbsp brown sugar
        6. 1/3 cup of milk
        7. Cider vinegar to taste
        8. Optional....the Wildcard entry....for example, horseradish if suits what your smoking and that's what you want

        Mind you if I find the original Schneider's Okterberfest mustard on the shelf when shopping, KA-BOOM, I'm buying it....

        Last edited by smokin fool; June 16th, 2019, 07:31 AM. Reason: Just thoughtta something....Apple sauce in combination with the honey and brown sugar

        Comment

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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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