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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

Announcement

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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)
See more
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Pork Belly

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  • pkadare
    Club Member
    • Jun 2019
    • 340
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker

    Top | #1

    Pork Belly

    I've got some nice pork bellies in the freezer and I've braised, smoked, grilled, what have you, lots of them in the past but I thought I'd ask the collective for your favourite recipes for pork belly. Note that I'm not looking to make bacon this time around.

    Thanks for any suggestions!
  • OmegaDog12
    Club Member
    • Aug 2016
    • 102

    Top | #2
    Without doubt - Pork Belly Burnt Ends. There are lots of recipes out there, but my personal favorite is by Malcolm Reed. I'm sure Troutman , the other Moderators as well as others have at least 2 or 3(hundred) that will come out fantastic. Good luck and good cooking. Don't forget to post pics and recipes as I like learning from others
    The OmegaDog

    Comment

    • grantgallagher
      Club Member
      • Feb 2018
      • 669
      • NJ

      Top | #3
      ive only ever used it to make bacon but this malcolm reed video is on my to do list

      https://www.youtube.com/watch?v=MU8nqH8Jb_8

      Comment


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        This looked grand..
    • jfmorris
      Club Member
      • Nov 2017
      • 2035
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Weber Genesis Silver A w/ GrillGrates (2002)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      Top | #4
      I bought a 9 pound pork belly on July 1st, with the original intent being to cure it for bacon. I ended up on a whim making pork belly burnt ends from the entire piece, and they were a huge hit at my July 4th cookout. I'm definitely doing that again. I didn't really follow a recipe, just used rubs and BBQ sauces I already had - smoked for 3 hours, braised for 90 minutes, uncovered for 30 or so to caramelize.

      Comment

    • holehogg
      Club Member
      • Nov 2017
      • 1469
      • Port Elizabeth, South Africa

      Top | #5
      I love pork belly and smoke them no less than twice a week. It also helps I found a butcher that sells them at a very reasonable price.
      After doing a batch of wings using the vortex I had 2 bellies brining in the fridge that I used for a test cook using the vortex and they turned out great.
      Cut the belly into about 2" thick rashers covered them all round in MMD and cooked them at around 350 / 370 for 2 or so hours until they were probe tender. They were super good. I like to leave a fair amount of fat on my bellies when removing the rind.

      Comment

      • Troutman
        Member Recipe Director
        • Aug 2017
        • 6285
        • Republic of Texallence

        • OUTDOOR COOKERS
          22" Weber Kettle - Red Premium Limited Edition
          6 Burner Weber Summit Gasser
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          BBQ ACCESSORIES
          Classic Thermopen
          Thermoworks SMOKE
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          SNS for the 22" Weber kettle
          A-MAZE-N Smoker 12" Tube & Tray
          Weber stainless veggie basket
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          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
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          SOUS VIDE
          Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
          INDOOR COOKWARE
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          JA Henckels 15 piece Stainless Knife Set
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        Top | #6
        Super easy and fun recipe, these get eaten fast in my house. Pop them in your mouth like candy ....

        https://www.slapyodaddybbq.com/2017/...lly-pig-candy/

        Comment


        • pjlstrat
          pjlstrat commented
          Editing a comment
          Just grab this recipe using Paprika. Thanks for the heads up Troutman

        • Troutman
          Troutman commented
          Editing a comment
          Try it with bacon too, over the top !!!
      • pkadare
        Club Member
        • Jun 2019
        • 340
        • Bobcaygeon, Ontario
        • My gear:
          22 Weber Kettle
          Napoleon PRO Charcoal Kettle Grill
          Broil King Keg
          Traeger Pro 34
          Napoleon Prestige Pro 500
          Pit Barrel Cooker

        Top | #7
        jfmorris I'm still going through these, but this was my search criteria - https://www.google.com/search?q=smok...hrome&ie=UTF-8

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 4126
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Slow n Sear
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
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            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
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            Lots of ice cubes
            "Baby Girl" The cat

            Erik S.

          Top | #8
          Brine it, season the crud out of it, cube it, smoke it, standard breading station (egg wash and flour seasoned too) and breaded in panko.

          Fry those suckers in lard. You won’t be disappointed. I guarantee it.

          Comment


          • pkadare
            pkadare commented
            Editing a comment
            Thanks for the suggestion but I'm diabetic and on a low carb diet so the breading is kind of out for me. :-(
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1835
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          Top | #9
          Make a pastrami.

          http://www.chefpaulshufelt.com/recip...elly-pastrami/

          but really, Kosher Dosher’s rub and brine.

          Comment


          • pkadare
            pkadare commented
            Editing a comment
            That looks interesting, though there is no timing given for the cold smoke.
        • Spinaker
          Moderator
          • Nov 2014
          • 10147
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
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            ************************

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            Weber Spirit Gasser
            ******************.
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            **************

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          Top | #10
          I love making pork belly burnt ends, but everyone likes that.

          Honestly, I love to throw a really sugary rub on the belly and slow smoke that baby to a melty 202 F. It really cant be beat other than making PBBEs.
          Click image for larger version

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          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Man that must have been one fat pig LOL

          • Spinaker
            Spinaker commented
            Editing a comment
            That sounds damn good! Dadof3Illinois

          • Spinaker
            Spinaker commented
            Editing a comment
            My uncle raises them plump! Troutman
        • jfmorris
          Club Member
          • Nov 2017
          • 2035
          • Huntsville, Alabama
          • Jim Morris

            Cookers
            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Weber Genesis Silver A w/ GrillGrates (2002)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            Thermometers
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            Beverages
            • Whatever I brewed and have on tap!

          Top | #11
          Originally posted by pkadare View Post
          jfmorris I'm still going through these, but this was my search criteria - https://www.google.com/search?q=smok...hrome&ie=UTF-8
          Ok, having worked with gochujang to make Korean BBQ as well as Korean style fried chicken, it is one of my favorite asian flavors, so I modified your search to add gochujang to it, and came up with this recipe, which looks like one I want to try:

          https://thebbqbuddha.com/crispy-asia...ed-pork-belly/

          Same basic process, but I think the glaze/sauce will be awesome.

          Comment

          • 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
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              BBQ Dragon
              BBQ Dragon Grill Table for 22" Weber Kettle
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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 | #12
            This is one that I plan on trying soon. Here is the video to go with it. Korean recipe. She (Seonkyoung Longest) has lots of really good recipes.

            Comment

            • mountainsmoker
              Club Member
              • Jun 2019
              • 1285
              • Bryson City, NC

              Top | #13
              One of my favorites is a marinade in the Japanese way. Use a good Japanese marinade sauce for a day and then smoke with cherry wood. Teriyaki sauce is fine but there are a lot of other sauces out there that are better. Most will include fresh ginger, garlic, Hoisin, soy, salt, pepper, maybe fish sauce, and some other ingredients. I quit making my own and use a mix of teriyaki, soy and hoisin with a touch of fish sauce.

              Comment


              • grantgallagher
                grantgallagher commented
                Editing a comment
                I do love a good asian marinade/sauce on fatty cuts. That sounds great.
            • TimmyR
              Charter Member
              • Nov 2014
              • 64
              • New Hampshire
              • Cheers,

                Timmy

              Top | #14
              Hey...follow-up. I have a brisket going on smoker tomorrow morning and a 2-3# pork belly in the fridge. Can I just salt it, Mephis Dust it and smoke it a couple of hours then crisp it up in strips or cubes? Looking for the easy button to make something tasty on the bottom rack of my BGE while my brisket smokes

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                Yeah for sure. You may get some drippings on it, But it should be fine.

              • TimmyR
                TimmyR commented
                Editing a comment
                Thanks Spinaker! I decided to just wing it. I cut 1-2" strips and they are in the fridge covered in salt and Memphis Dust. Planning to throw them on around 2:30 to smoke 2+ hours then chop and crisp em....
            • radshop
              Charter Member
              • Mar 2015
              • 332
              • Orange County CA
              • Lone Star Grillz 20x36 offset
                Weber 26" kettle
                PK Classic
                Weber Genesis gas grill
                Lodge Sportsman Grill
                Weber Smokey Joe Silver
                Smoke Hollow 44 gas smoker
                Cheapo Brinkmann charcoal smoker with DIY propane conversion

              Top | #15
              Many good suggestions, but they are all inferior to....
              Korean BBQ pork belly. Look for Samgyeopsal recipes. There's a thousand of them on Youtube.

              Best if cooked on a Lodge Sportsman's Grill.

              Comment


              • Spinaker
                Spinaker commented
                Editing a comment
                You don't have a a Samgyeopsal recipe you'd like to share? Which one do you use?

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            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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            About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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