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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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Memphis Dust Recipe by weight... the easy way.👍

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  • Top | #1

    Memphis Dust Recipe by weight... the easy way.👍

    All you need is your digital scale, a mixing bowl, a whisk and your ingredients.

    Dump each ingredient into the mixing bowl that's sitting on your digital scale to the listed quanity, hit the tare key to go back to zero and add another ingredient. It's fast, very accurate and very little clean up.👌

    Ingredients:
    Brown Sugar... 135 grams.
    White Sugar... 150 grams.
    Paprika... 66 grams
    Garlic powder... 50 grams
    Ground Black Pepper... 14 grams
    Ginger powder... 10 grams
    Onion Powder... 19 grams
    Rosemary powder... 4 grams
    Attached Files
    Last edited by Breadhead; April 8th, 2017, 06:30 PM.

  • Top | #2
    Fine job, Breadhead !!!!
    Waitin' 'til ya do BBBR by grams...
    Same scale I have... I Love It!!!

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      I do need to mix a batch of BBBR up soon so I'll weigh it for you. Keep your eye peeled for that post.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Wilco, an' thanks Breadhead

    • Attjack
      Attjack commented
      Editing a comment
      Thank you, Breadhead !

  • Top | #3
    Thanks Breadhead I need to mix up more pretty soon.

    Comment


    • Top | #4
      Thanks, I will give it a try.

      Comment


      • Top | #5
        I always prefer measuring by weight. Thanx.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Bread makers get measuring by weight.👍

      • Top | #6
        I ain't digging out the scale for rubs. Sausage making, yeah.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I would dig out the scale for nearly anything.

        • Breadhead
          Breadhead commented
          Editing a comment
          I NEVER have to dig out my digital scale... because I keep it on my kitchen counter all of the time.😉

        • Attjack
          Attjack commented
          Editing a comment
          My scale also always sits out on the counter.

      • Top | #7
        Thanks BH. This makes it easier. I have one of those thin, digital counter-scales. I just keep it up on top of the fridge so I can grab it quickly. This will be slick.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Kitchen scale is right up there with the Thermapen!

        • Breadhead
          Breadhead commented
          Editing a comment
          EdF ... I agree. My scale makes everything easier and more accurate.

        • Skip
          Skip commented
          Editing a comment
          Scale is wonderful in the kitchen.

      • Top | #8
        Thanks, Breadhead! Much easier (and scaleable) than fiddling with measuring spoons and cups. Perhaps Meathead might be willing to incorporate ingredient weights into other recipes? I'll be happy to volunteer for that effort ...

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Breadhead - same here. The only real challenge is to clearly identify the "100%" ingredient for each recipe.

        • Breadhead
          Breadhead commented
          Editing a comment
          I agree Mike. Infact what I did on this recipe was make the combined sugar a single ingredient. 135+150=285 grams is my 100% ingredient.

        • Breadhead
          Breadhead commented
          Editing a comment
          I'm just passing it on. I learned it trying to figure out how to make bread and through the Modernist Cuisine books too.

      • Top | #9
        Wow, thank you so much! Just one bowl to clean up afterwards, I like that.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          It's quick, easy and absolutely accurate. You get exactly the same exact rub everytime you mix it. No need to wash spoons and measuring cups.😏

        • billg71
          billg71 commented
          Editing a comment
          Really, this is one of those things that is so obvious you want to pound your head into the woodwork repeatedly for not thinking of it already! And there's nothing to clean up if I mix it in the container I use for storage.

          Breadhead, thanks again! You just made my life so much simpler!

        • Breadhead
          Breadhead commented
          Editing a comment
          billg71 ... I'm pleased you see the simplicity of this method. Pass it on.👍

      • Top | #10
        Threw this in my Evernote recipe file. Love the simplicity. This old, broke down soldier can't spend much time fiddling with complicated measurements and math and stuff.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          And since you did it, I don't have to bother. Us former soldiers turned engineers know enough to steal the formula from the guy that already worked it out.

        • Breadhead
          Breadhead commented
          Editing a comment
          I made a living knocking off huge furniture factories that had gigantic engineering budgets.😆 I waited until they developed a really popular style and then made my version of it.🤗 Lazyboy hated me.😎

        • ecowper
          ecowper commented
          Editing a comment
          Breadhead I always say why repeat all that hard work when somebody else has already done it ;-)

      • Top | #11
        And of course, I've been messing about in Excel ... working up the next "Toolkit" addition. It's just a crude first pass but it's not looking too bad as a tool to help with conversion of 'old fashioned' spoons and cups recipes to weight-based Baker's %:

        Click image for larger version

Name:	WIP - Ingredients as Baker's %.jpg
Views:	1
Size:	258.5 KB
ID:	302629

        Comment


        • SmokingSteve
          SmokingSteve commented
          Editing a comment
          Thanks for sharing the chart! I copied and saved it, cause I am new at this. It should help keep me out of trouble with the boss of the kitchen! LOL

      • Top | #12
        Thanks for the effort and much appreciated. Will save info for the next batch.

        Comment


        • Top | #13
          Thanks for sharing. But, to each their own.

          Can someone try to enlighten me? I don't see how adding a little bit of each ingredient at a time until the weight is right is any easier than simply scooping out a Tbsp or Cup of something. Call me crazy. For rubs I don't see the benefit unless you just like weighing things. For baking where precision matters, sure.

          But I don't see how it's any easier than a scoop.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            We're all a little different my friend.👍 There's no rules in the kitchen. I just don't like using and cleaning up a lot more tools to accomplish the same thing.

          • binarypaladin
            binarypaladin commented
            Editing a comment
            When I'm not baking I do a mix. I use the scale because it's fast for the big stuff. I grab the spoons (or just guess) for the smaller stuff when I'm not overly concerned with precision. For something like a spice rub I can do the whole operation in the container I'm storing in and... no dishes.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I’ve come to the conclusion that, outside of competition, rub flavors really shouldn’t dominate, so precision might be overrated for rubs. But, for best possible bite, might be different.

        • Top | #14
          For me, rubs require just as much precision as baking. I am looking to create a specific taste every time. For instance a little extra cayenne will change the taste... a specific amount will always taste the same.

          Comment


          • Top | #15
            I understand it, for accurate repetition purposes, and not having to fiddle with measuring cups/spoons. However when measuring multiple items with a scale, I measure in a bowl/ramekin, dump it in a main bowl, then measure the next item in the original bowl, etc. Otherwise, if one adds to much, it may be difficult to remove the one ingredient from a bowl with several.

            Thanks for doing the math for us Breadhead !

            Comment

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