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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.

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BBQ Stars


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.



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


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


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


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



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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Better home fries?

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  • Top | #16
    I had fries at a restaurant a couple of nights ago that were big wide pieces like steak fries, only mandolined to about 1/8 inch thick or so. They were wide and thinner, and turned out to be a bit wavey in presentation. They were really good, especially if, like me, you're more in to the fried, salted part than the steamy potatoey inside part of a fry.

    Thought I'd give them a go, using your SnS fryer method, Polarbear777 , or I may try the gasser. These days I'm all about keeping the mess and the smell of fried food outside.

    Last edited by fzxdoc; April 21st, 2018, 06:46 AM.


    • Top | #17
      That looks great.


      • Top | #18
        BOYS AND GIRLS of "THE PT CLUB" This Is Getting Complicated For an "OLD BUCK LIKE ME"‼️ I Can't Boil Water❗️
        Without Burning It❓❓ ❗️❗️ ❓❓
        From a Backyard Cremator in Fargo ND, Dan


        • RonB
          RonB commented
          Editing a comment
          Just stir the water more often.

        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          RonB, Who Woulda Thunk❓❓ 👍 👍 👍 👍 👍 Dan

      • Top | #19
        Originally posted by Danjohnston949 View Post
        BOYS AND GIRLS of "THE PT CLUB" This Is Getting Complicated For an "OLD BUCK LIKE ME"‼️ I Can't Boil Water❗️
        Without Burning It❓❓ ❗️❗️ ❓❓
        From a Backyard Cremator in Fargo ND, Dan
        Don’t get me started on 48 hour sous vide, ice-bathed, dry-brined, parboiled, spice-rubbed, twice grilled, faux-cambro-rested, thinly sliced, lamp-warmed, “simple potato recipe”.


        • EdF
          EdF commented
          Editing a comment

        • mnavarre
          mnavarre commented
          Editing a comment
          You forgot to get the InstantPot in there somewhere...

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Danjohnston949 , you're cracking me up!


      • Top | #20
        I tried the advice last night. I peeled three potatoes and microwaved them for a while. They seemed to be mostly cooked through. The outsides were kind of sticky and made a kind of skin that was hard to cut through. The potatoes tried to fall apart when slicing them. Before I always put them through this onion dicer I use, it forces the vegetables through a grill to make small uniform cubes.

        I cooked the onions first, and I had a bell pepper lying around so I threw that in, which I usually don't use. Made more of a mess using extra plates and such to store the half cooked foods. Do you need to drain the onion oil and reuse it for the potatoes?

        It was very oily and didn't need ketchup, which I always used to add. Is this a feature? Or did I just add too much butter and oil to the pan?

        How do you flip all the potato pieces? There's a lot of them, and handling them with tongs causes them to fall apart. I tried using that flip that French chefs use, but half the pieces still showed their uncooked side, meaning that the already browned side was still facing the heat. Here's a photo of what it looked like when done, is this the same brown that other people get, or should it be more brown? It was crisper on some sides but not what I seem to remember eating before, which was almost crunchy.

        Click image for larger version

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        • Top | #21
          If you are cooking a large batch, you will not get all the pieces browned unless you are using a flattop. Just flip parts with a spatula until everything is turned.

          I would not peel the potatoes at all, but if you want them peeled, do it after microwaving. The skins should be easy to remove then, and there will not have a hard, gummy layer on the outside.

          Did you add any garlic - it goes very well with potatoes. And as far as the dirty bowls go, just line the bowls with plastic wrap and they should stay clean.

          PLEASE use the onion oil for the potatoes - it will add tons of flavor, and garlic makes the potatoes even tastier. As far as how much oil, that'st really up to you...


          • Lost in China
            Lost in China commented
            Editing a comment
            Yeah, well I just don't trust the skins. God knows what they have on them. I added a clove of garlic, it seemed enough. Don't use the French flip, but a spatula? OK I'll try that. The largest batch I do is about 3 medium potatoes.

        • Top | #22
          A local restaurant that makes the best potatoes does a par cook (as advised above... I suspect boiling) and then does a pan sauté of 1/2” cubes. The key is to not move them. Like at all. Let them brown very deeply on one side of the cube. I suspect nonstick spray is involved, but they may release when they’re ready.



          The other idea is to parcook and then roast hot in the oven. More crispy, but you wouldn’t take as brown.

          a griddle would probably work better than a wok for a large volume. I would cook in batches ina wok.


          • Lost in China
            Lost in China commented
            Editing a comment
            It's a nonstick saucepan. I guess it's the best out of all the options I have (nonstick, aluminum, cast iron).

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I don’t think that’s a problem. Just keep it to the temp restriction of the pan.

        • Top | #23
          well, I have made home made potato chips and home made french fries. Fries will never cook nicely if you fry them from raw. that's why you parcook them. you can do it in many ways. you can cut them and fry then, stop, drain and allow to cool to room temp or in the fridge. the only important thing is that they be AT LEAST room temp before the final cook. You can cook them whole, microwave, boiled, baked, then chill. in that case, you need them cooled all the way to refrigerator cold (it doesn't really matter how long it takes to cool) then cook again to finish.

          the choice of potato is important. DON'T use potatoes that are fluffy inside and recommended for baked potatoes. you want the waxy ones that hold together well. I like Russets.

          Potato chips can be cooked from raw. I mandolin, then soak, drain and fry. when I say drain, I mean REALLY drain. any water on the outside is going to splatter badly in the oil. but, soaking means more water INside, so they absorb very little oil.

          when I drain them, I take a bath towel and after draining in a collander, I lay them down the center of the towel, then fold the towel over the taters from both edges, making a long, thin towel roll of potatoes. I take that, put in in the bottom of my washing machine (you need an upright for this, not one of those new fangled front loader thingies) and run it on the spin only for a few minutes (not the spin/rinse, defeats the purpose)

          once they have been spun, it's time to cook. set up a metal colander and line everything with newspaper (black and white, no color print, you don't want color ink, the black won't bother you but you never know what's in the color) I also line a couple of 9x13 pans with news paper. once they have drained a little in the colander, you dump them into the 9x13. THOSE pans go in the oven at around 180 degrees.

          now, cook them in 350+ oil until they begin to brown, then put them in the oven. this allows them to not quite finish cooking in the oil which reduces the amount of oil the potato holds. they finish off nicely in the oven.

          salt with superfine salt, not table salt.

          it sounds really complicated but it isn't. and it makes THE best chips in the world. I'd say you could make great chips like this up to 1/8" thick and cook from raw. anything thicker and I would boil the potatoes whole, them slice super cold. you cna still fry, though. and because there is so much moisture inside, they won't take up much oil at all.

          Hope this helps, guys!!


          • Danjohnston949
            Danjohnston949 commented
            Editing a comment
            Karon Adams, I Knew If Anyone Here Could Make Them and Do It Right‼️ It Would Be You, Thank You,‼️ 👍 👍 👍 👍 👍 Dan

        • Top | #24
          This thread is paying off! I have a bag of russets on the counter for a shepherds pie I'm planning to make. My son brought me one and said he wanted fries. Now don't get the idea that I fulfill every special request. But he's on a pretty restricted diet for managing autism symptoms, so I wanted to accommodate him. I showed him how to peel it, then I sliced it up, microwaved the raw fries for 1 minute, and then pan fried in coconut oil. Whole organic potato to plate of healthy fries in no time. And he loved it.

          Thanks - love this community!
          Click image for larger version

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          • Karon Adams
            Karon Adams commented
            Editing a comment
            SO glad he enjoyed them. now you need some superfine salt. you use that for fries, potato chips and popcorn because it weighs less and the starches can hold onto the salt better without as much oil.

          • radshop
            radshop commented
            Editing a comment
            Thanks for the tip, @Karon Adams
            I just used the regular sea salt I had handy - not very fine.