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Meat-Up in Memphis

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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.

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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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Remoulade Sauce

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 4211
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
      2 Grill Grate Griddles
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

      Fireboard Extreme BBQ Thermometer Package
      Fireboard Competition Probes 1" (two) and two more Ambient Probes
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Thermoworks Thermapen MK5 (pink)
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      Maverick ET 73 a little workhorse with limited range
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      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer
      Instant Pot 6 Quart Electric Pressure Cooker
      Charcoal Companion TurboQue
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      BBQ Dragon and Dragon Chimney

      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    Top | #1

    Remoulade Sauce

    Here you go, Mr. Bones , as requested:

    Shrimp Remoulade

    2 pounds precooked, peeled, deveined shrimp -- medium to large size

    Remoulade Sauce for the Shrimp
    3 Tbl celery juice or 1 stalk of celery
    1/4 cup chopped parsley
    1 small onion, chopped
    2 Tbl Hungarian Hot Paprika -- NOT SWEET Paprika
    1 6 oz jar dijon mustard
    3 Tbl ketchup
    2-3 Tbl. prepared horseradish or wasabi (start with 2 Tbl and go from there)
    1 teaspoon Tabasco sauce
    2 cups canola oil


    1. In a food processor, coarsely chop the onion, parsley, and celery (if not using celery juice).

    2. Add the remainder of the Sauce ingredients except the canola oil, and pulse the processor until well mixed. This process should chop the vegetables more finely as well.

    3. With the metal blade running at top speed, slowly drizzle the canola oil into the mixture in the processor to emulsify the sauce.

    4. Adjust the heat level with hot paprika, horseradish, and Tabasco until the desired result is achieved. The proportions given here will result in a slightly spicy sauce.

    5. Pour sauce over shrimp and allow to marinate a minimum of 3 hours before serving on a bed of Boston lettuce garnished with lemon wedges. Crackers or matzoh can be served alongside as well.

    In this remoulade sauce, you can distinctly taste the three sources of heat: the warm spice heat from the Hungarian Hot Paprika, the sharp acidic heat from the Tabasco, and the sinus-clearing heat from the horseradish. I like to balance all three so their effects are equal.

    Also you can add less oil if you want a lower fat sauce. Sometimes I reduce the oil to just half a cup, keeping all other sauce ingredients the same. Of course it doesn't go as far but the flavors are more intensified with less oil.

    Enjoy!

    Kathryn
    Last edited by fzxdoc; August 13th, 2019, 02:32 PM.
  • IowaGirl
    Club Member
    • Dec 2018
    • 365
    • Northeast Iowa, USA

    Top | #2
    Remoulade newbie here --

    When I read step 2 "...Add the remainder of the ingredients except the canola oil..." I was horrified at the idea of pureeing those lovely shrimp. Until I got to step 5 where I was able to revise my mental image of the dish.

    Maybe update step 2 to include the shrimp with the canola?

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      I clarified it; sorry for the confusion. Having grown up eating remoulade, I guess I just assumed everyone knew it was a sauce.

      K.

    • IowaGirl
      IowaGirl commented
      Editing a comment
      Obviously I'm rather slow on the uptake, fzxdoc. I look forward to trying your recipe -- it sounds like a nice dish for eating outdoors on a warm, lazy summer evening.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      I'm happy you encouraged me to clarify, IowaGirl . That's what makes this site so wonderful--all of us helping each other. Shrimp in Remoulade Sauce is pretty addictive, so beware!

      K.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8124
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
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      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
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      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



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      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
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      Cutlery, etc.:
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    Top | #3
    Sounds delicious, I'll be tryin this at home...
    Many Thanks, Milady...
    Last edited by Mr. Bones; August 14th, 2019, 04:21 PM.

    Comment

    • gcdmd
      Charter Member
      • Sep 2014
      • 911
      • The Republic of Texas

      Top | #4
      Thank you, Kathryn.

      Comment

      • Elton's BBQ
        Club Member
        • Apr 2016
        • 1487
        • Saltnes Norway
        • Genesis 320 Limited
          Weber One Touch 57cm
          Weber Smokey Mountain 47cm

        Top | #5
        Thanks for this recipie.

        Comment

        • JeffJ
          Charter Member
          • Feb 2015
          • 2577
          • Michigan
          • Jeff

          Top | #6
          That sounds great! I wish you'd posted this a day ago. We had surf and surf for dinner last night - shrimp and scallops. I would have loved to try this. Oh well. I guess we'll have to eat shrimp again next week. Gosh darn!

          Comment

          • Dan Deter
            Club Member
            • Jun 2018
            • 233
            • Raleigh, NC
            • Weber Summit S-670
              Thermapen Mk 4

            Top | #7
            Yum!

            Comment

            • mountainsmoker
              Club Member
              • Jun 2019
              • 1312
              • Bryson City, NC

              Top | #8
              I love shrimps with remoulade sauce will give yours a try.

              Comment

              • ofelles
                Club Member
                • Jun 2018
                • 739
                • Brentwood CA
                • Yoder YS640 on Comp cart
                  Klose Charcoal Grill
                  VacMaster Pro 380 sealer
                  Maverick ET-733
                  Maverick PT-75
                  Thermoworks Signal
                  Thermoworks Dot

                Top | #9
                Another for my list of must does. Thanks Kathryn

                Comment

                • texastweeter
                  Club Member
                  • Jul 2017
                  • 1967
                  • Republic of Texas

                  Top | #10
                  try stuffing grilled avocado halves with the sauce topped with shrimp and chives!

                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Wow, that sounds delicious.

                    Kathryn

                  • gcdmd
                    gcdmd commented
                    Editing a comment
                    Oh, Yeah. Avocado halves stuffed with lumpfish caviar would be a nice accompaniment.
                • klflowers
                  Club Member
                  • Sep 2015
                  • 1984
                  • Tennessee

                  Top | #11
                  Nice one - on the list it goes!!!

                  Comment

                  • Troutman
                    Member Recipe Director
                    • Aug 2017
                    • 6299
                    • Republic of Texallence

                    • OUTDOOR COOKERS
                      22" Weber Kettle - Red Premium Limited Edition
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                      Fireboard Pro with Pit Viper fan
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                      JA Henckels 15 piece Stainless Knife Set
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                      Set of Dalstrong Japanese Steak Knives

                    Top | #12
                    Nice sauce, I've always store bought it. Will have to give it a try !!

                    Comment

                    • Mudkat
                      Club Member
                      • Feb 2017
                      • 2169
                      • At a river near me, MD
                      • Weber Smokey Mountain 14.5"
                        Weber 22" Kettel
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                        Lodge 10.5" Double Loop Skillet
                        Cast Iron 9" Skillet
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                        Weber 22 Grill Grates
                        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

                      Top | #13
                      Love remoulade! This sounds like a good one! I made some for my first homemade crab cakes two weeks ago. It sounds great for shrimp.

                      Comment


                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        Remoulade is wonderful on crab cakes. That's usually what I do with any leftover sauce the next day.

                        K.
                    • JimLinebarger
                      Club Member
                      • Jun 2017
                      • 627
                      • Spokane Valley, Wa.
                      • Grills/Smokers
                        Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
                        Weber Jumbo Joe
                        Weber 22" Master-Touch Kettle
                        Pit Barrel Cooker
                        Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
                        Traeger Timberline 850

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                        Hovergrill

                        About me
                        Name: Jim
                        Nick name: Bear
                        Location: Spokane Valley, Wa.
                        Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

                        USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
                        Former Computer Tech/Admin
                        Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
                        Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

                      Top | #14
                      Balancing the 3 heat sources, so you like the mouth, nose and eyes to water. Glad there wasn't a 4th.

                      Is this a reverse marinade sauce or can it also work with uncooked shrimp, with some reserve sauce for serving?

                      Comment


                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        Yes, you could call it a reverse marinade type of sauce. It is a thick, creamy sauce, made to be poured onto peeled, deveined, cooked shrimp. Or you can dip the shrimp into it. Cold shrimp and a spicy remoulade with a cold beer at the ready is pretty tasty, I cannot lie. Great on crabcakes, too.

                        Kathryn

                      • gcdmd
                        gcdmd commented
                        Editing a comment
                        Using it as the centerpiece for a simple salad is also great.

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