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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

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Paprika's: How important is variety selection?

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  • mmryon
    Club Member
    • May 2017
    • 7
    • Central Texas Hill Country

    Top | #1

    Paprika's: How important is variety selection?

    Curious if anyone has experimented with different types of paprika for their smoked brisket dry rub; smoked, Hungarian, sweet, hot, Spanish? Any noticeable difference in flavor, heat or other nuance? Thanks.
  • Nate
    Charter Member
    • Apr 2015
    • 3777
    • Pawnee, Indiana
    • INFO
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    Top | #2
    I’m currently experimenting with McCormicks smoked paprika vs regular McCormicks paprika for my rib rub.

    Most recommendations say it isn’t necessarily a 1:1 substitute... I’m trying to find a balance I like that may be a blend of the two.

    My my last run was about 50/50 and I felt like it had a different profile... maybe a little hotter and not as sweet...

    I will be interested to hear what others have to say.

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2103
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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        20 x 30 Santa Maria grill (Maria, duh)
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      Top | #3
      I did the drill with different paprikas in my rubs and only shied away from some of the more bitter Spanish ones. My wife is an avid gardener and planted her own a few years ago. We dried and smoked them and they are now my favorite for rubs. As with most homegrown produce their flavor is much more intense and rich. Now, for paella I still use hot Spanish paprika because we prefer it in that dish. It really boils down to what you like and what you're looking for.

      Comment

      • Murdy
        Club Member
        • May 2018
        • 373
        • North-Central Illinois

        Top | #4
        I've been playing around with different paprika as well. The only thing I really noticed is the hot paprika truly does add some heat to the equation. Haven't really come to any other conclusions yet. I suspect in a home made rub with lots of other ingredients, it might be hard to distinguish between types, and, regarding smoked, how do you know if the smoke taste you are tasting is coming from the paprika or the smoking process?

        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          That's pretty much what I found as well in the end product, especially beef.
      • Skip
        Founding Member
        • Jul 2014
        • 2380
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        Top | #5
        I have been using Smoked Paprika for a few years. I think it adds a very subtle smokiness. Recently I've used it on SV Chicken Breasts after I've given them a 1 minute cast iron sear just before serving. I have also wondered about Smoke Powder and wonder what that's like. It doesn't seem to be available in any stores in this area. Maybe it's time to order some?

        Comment


        • Murdy
          Murdy commented
          Editing a comment
          Never tried the smoke powder. But I have used smoked pepper and smoked salt to add flavor when using my gasser. The pepper was more versatile, as you had to be careful with the salt lest your food end up too salty. Both worked pretty well though. I've used liquid in jerky marinades with success as well.
      • RichieB
        Club Member
        • Apr 2018
        • 673
        • Western Mass

        Top | #6
        I've been using smoked for awhile. I especally like it on grilled potatoes. it gives a hint of smoke which I enjoy.

        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          Oh yeah, and tater tots too.
      • Spinaker
        Moderator
        • Nov 2014
        • 10131
        • Land of Tonka
        • John "J R"
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        Top | #7
        I have never noticed a difference. I am more of a Salt and Pepper guy these days but I will throw in some Paprika for color. As I said, I don't really think it makes that big of a difference.

        Comment

        • Bumby
          Club Member
          • Oct 2017
          • 249
          • NYC

          Top | #8
          I think it is all preference but I do notice big differences in paprika. I actually stopped using smoked paprika in my smoker because I didn't love the additional smokiness that it was imparting (but on grilled or roasted veggies, it is a go to). I'm currently on a Spanish paprika kick. In particular, I'll use the bittersweet in my rib rub and some of the hot on a whole roasted chicken.

          Comment

          • radshop
            Charter Member
            • Mar 2015
            • 321
            • Orange County CA
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            Top | #9
            I don’t find that store-bought paprika has much flavor except smoke. I prefer to make my own if I want peppery flavor.

            Comment

            • Hulagn1971
              Charter Member
              • Dec 2014
              • 743
              • NC, The Triad
              • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

              Top | #10
              I use smoked paprika all the time. I really like it as a VERY slight sprinkle/dusting on deviled eggs.

              Comment

              • Troutman
                Member Recipe Director
                • Aug 2017
                • 6271
                • Republic of Texallence

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                Top | #11
                I use the smoked type but am otherwise paprika dumb.

                Comment

                • Red Man
                  Club Member
                  • May 2018
                  • 555
                  • Western Washington

                  Top | #12
                  I sometimes use smoked paprika when I’m not smoking the food and I usually use it in Mexican dishes. Otherwise I just use regular paprika.

                  Comment

                  • Santamarina
                    Club Member
                    • Aug 2018
                    • 559
                    • Wildomar, CA

                    Top | #13
                    Hungarian paprika is my favorite - a by product of growing up with a Hungarian grandfather! Can’t stand smoked paprika...the only smoke flavor I want in my food is from a live wood fire.

                    Comment

                    • Bkhuna
                      Club Member
                      • Apr 2019
                      • 279
                      • Merritt Island Florida

                      Top | #14
                      Paprika is like anything else, you get what you pay for. I spent time in Spain while in the military and the taste of good quality smoked paprika is terrific. Of course, it may not be applicable as a substitute for other styles of paprika. The good stuff might be cost prohibitive also. I have a couple of buddies who cook and we order ours from Tienda.com and split the price. Nothing worse than buying expensive spices only to have them go bad, which they will after opening. Nothing tastes worse than old paprika.

                      Comment


                      • Murdy
                        Murdy commented
                        Editing a comment
                        I totally agree, spices are one area where cost and quality really correlate.

                        Now, if I could just convince my wife to let me throw out the old stuff.
                    • Murdy
                      Club Member
                      • May 2018
                      • 373
                      • North-Central Illinois

                      Top | #15
                      On a related note, if you go to the grocery store and by the spice that's just called Paprika -- not smoked or hot or Hungarian or whatever -- what are you buying?

                      Comment


                      • Willy
                        Willy commented
                        Editing a comment
                        Dried, ground red peppers--any one of a number of pepper varieties. Generally a sweet pepper as opposed to a hot pepper.

                        https://en.wikipedia.org/wiki/Paprika

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