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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.

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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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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What other meats or proteins have you eaten?

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  • Top | #16
    Whale beef
    Camel
    Eel (very traditional in Sweden. Tastes great when smoked heavily).


    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Whale Beef, what the crap?

    • Henrik
      Henrik commented
      Editing a comment
      I was in Norway (Lofoten), so we bought a beef and fried it.

    • Troutman
      Troutman commented
      Editing a comment
      Love Unagi or Japanese grilled eel, it's wonderful !!!

  • Top | #17
    Balut
    Dried squid and octopus. Very tasty
    Caviar. -Like many here, I don't get the hype.
    Rabbit.- Love it.
    Deer- big fan of deer
    Canada Goose

    Balut was probably the weirdest and most crazy thing I have ever eaten. I was less than sober when I tried it.

    Rocky mountain oysters- not going there...
    Last edited by Thunder77; March 20th, 2019, 09:39 AM.

    Comment


    • Atalanta
      Atalanta commented
      Editing a comment
      You'd have to be less than sober for Balut! LOL

    • Thunder77
      Thunder77 commented
      Editing a comment
      You are correct on that one! 😂😂

  • Top | #18
    Rattlesnake. I found out chicken tastes like Rattlesnake. Best grilled instead of deep fat fried.

    Comment


    • Top | #19
      Well,

      venison/elk/moose
      abalone
      bull head
      venison liver
      fiddleheads
      puff balls
      aborted mushrooms (entaloma?)
      bear
      wild turkey, mallard, teal, & Canadian goose
      gator and snake (too long ago to have much of an opinion)
      frog legs
      turtle (soup)
      abalone
      raccoon & beaver meatballs
      squirrel
      tripe (menudo)
      quail & duck eggs
      kidney stew (not sure what kind, maybe pork, but yuk!)
      jaternice
      spam
      Last edited by Murdy; March 20th, 2019, 03:31 PM.

      Comment


      • RonB
        RonB commented
        Editing a comment
        I've been waiting for someone to say Spam...

      • NapMaster
        NapMaster commented
        Editing a comment
        Murdy Pan fried Spam is awesome. Not sure how you got talked into eating kidney stew. Kidney is turible.

      • Murdy
        Murdy commented
        Editing a comment
        I agree on the kidney stew. My grandmother used to make it. She'd soak them for days to make sure they were clean. Her and my mom loved it, but I couldn't stand it. Had to try it though.

    • Top | #20
      Kudu
      Springbok
      Warthog
      Gemsbok
      Above game all very good if prepared correctly and make great Biltong.and sausage.
      Ostrich excellent
      Crcodile as mentioned like chicken not a big fan
      Abalone if done right
      Gully Shark - so good
      Frogs overrated
      Snails even from own garden - like alot
      Affal must be cooked properly
      Mopane worms just tasted batter not much else
      Silver eel boney but tasty
      Rabbit not a fan
      Pigeon pie very good
      Guinea fowl difficult to prepare was delicious but then we had been eating army ratpacks for months so?





      Comment


      • Top | #21
        Most of the weird proteins I've had are mentioned here, so I'll just add the ones omitted.

        Tempura Shrimp Heads - the sushi place near us served them as a "lets see if they'll eat this" and they're quite tasty.
        Auk - had it in Iceland. Tasted like liver (I like liver)
        Hakarl - again in Iceland. There's a reason they serve a shot of Brenevin with it.
        Shark - surprised nobody mentioned it yet. My local grocery store had it and it was pretty good on the grill
        Pig brains and eggs - scored a pig head after a pig roast and extracted the brains. Tasted liked canned corned beef (not the stuff we turn into pastrami). May do it again sometime.

        Then there are the "offal" combinations which appear as blood pudding, haggis, liver ring, and scrapple. Love them all

        Comment


        • Top | #22
          No one else has had Groundhog (whistle pig, wood chuck)? I grew up on game meat such as squirrel, rabbit, coon, mud turtle and whatever else that couldn't outrun us but groundhog was a favorite.
          Have tried some of the other things that have been listed and would like to second or third that caviar is over rated. If it's an acquired taste it's something I'm not going to taste enough to acquire a taste.

          Comment


          • Murdy
            Murdy commented
            Editing a comment
            My grandfather said thy ate a wood chuck during the great depression and it was not good, so I never though to try it. Could have more to do with however they prepared it than the actual quality of the meat, I suspect. He also said they ate crow, and he gave the impression that it was good.

          • NapMaster
            NapMaster commented
            Editing a comment
            I would think a woodchuck could be tastey. A vegetarian rodent. I've heard young nutria are tastey, much like rabbit. I never bothered to try one but they are abundant here.

        • Top | #23
          Wow, interesting question. Never really thought about the full list - here goes what I can remember.

          Usual commercial meats - beef, pork, lamb, chicken, turkey, duck, bison, fish/seafood/etc.
          Beef tripe, beef tendon
          Rocky mountain oysters (beef and lamb)
          Pigeon
          Dove
          Quail
          Rabbit
          Squirrel
          Woodchuck
          Variety of panfish
          Whitetail deer
          Mule deer
          Pronghorn antelope
          Elk
          Wild pig
          Turtle
          Mule/Donkey
          Camel
          Dog
          Fish eyes
          Scorpion
          Yak
          Goat
          Duck feet
          Duck intestines
          River eels
          Pig blood cakes
          Chicken feet
          Beetles
          Grubs
          Alligator
          Crocodile
          Wildebeest
          Frog legs
          Snails





          Comment


          • NapMaster
            NapMaster commented
            Editing a comment
            Pig blood cakes? Please expound and did you hurl?

          • radshop
            radshop commented
            Editing a comment
            ​​​​​Ha! NapMaster - I lived in China for several years, and one of the best decisions I made was to just eat whatever the locals were eating without making a fuss. About the pig blood, I actually should have called it something different because there's a food in eastern China that I've never had called Pig Blood Cake that's sweetened blood and rice. What I had is just pig blood that's coagulated in rectangular molds, then sliced into pieces and boiled in Sichuan hot pot. It's pretty good.

        • Top | #24
          Anything I can knock down with a 20 gauge and fit on the pit !!

          Comment


          • Top | #25
            Let's see:

            Barbacoa made from the entire head of the cow, even the eyes and brains. It was all shredded together with the cheeks and tongue so you couldn't identify parts but still.
            Snake (my uncle caught it, I don't know what type)
            Squirrel (again this summer I spent with my aunt, uncle, and cousins when I was 7 or 8 was interesting)
            Rabbit (uncle caught and cooked it)
            Raccoon (uncle caught and cooked it)
            Camel
            Ostrich
            Emu
            Elk
            Bison
            Beef Tongue
            Venison
            Jowls (uncle cooked)
            Pickled Pigs feet (uncle made me try)
            Antelope
            Kangaroo
            Water Buffalo
            Pheasant
            Quail
            Goose
            Duck
            Does Capon count? Not really exotic but not common here.
            Eel
            Octopus (have tried a few times. I do not like)
            Large Salmon Roe (do not like the explosion when you chew)
            caviar
            escargot
            Alligator
            Python chili
            Turtle soup
            Wild boar
            Beef and chicken liver
            Kidney Pie

            Comment


            • Red Man
              Red Man commented
              Editing a comment
              Sounds like quite an uncle!

            • Obi-Dan
              Obi-Dan commented
              Editing a comment
              Red Man It was an interesting time spent with him, my aunt and my cousins. Very different from my house where we hunted in the grocery store. Fun summer though. However I never really forgave him for the pickled pigs feet. Blech. Or my cousin for shooting me with a pellet gun.
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