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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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


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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McCormick’s Grill Mates - Love ‘em or Leave ‘em?

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  • Top | #31
    Nate Some of that is in this article. https://amazingribs.com/more-techniq...e-herbs-spices

    As to what works together, I think that is a black art that cooks learn by trial and error. I am working on some of that for my next book and will post it here when I am done, but who would have guessed that peanut butter and banana work (did Elvis invent it)? I have been told by a number of chefs and competition cooks that they start with my rub recipes and then riff on them, adding more of this, less of that, deleting something, adding something, using it as a baseline. Like a jazz musician will take the theme of a song and run away with it. I do stuff like put 4 slices into the surface of a slab of ribs and then in each section use a different rub variation.

    The whole thing is complicated by the fact that taste is a matter of taste. You might like it hotter than I do. I hear from a LOT of people that they leave the rosemary out of Meathead's Memphis Dust because they hate the stuff (despite the fact that you can't taste it in the final blend after cooking it). The inspiration for the ginger came from some ribs I ate in a Chinese restaurant with slivers of giner. It reall works. Then there is the fact that cooking alters the flavor profiles, especially sugar.

    I am struggling with this now. I need rub recipes in the next book but don't want to duplicate the ones on the website. Also, I am trying to bring in new exotic flavors from Asia, Africa, etc. To get there I have one each of just about every spice and herb known to man. Probably 150? So when I want to create a fish rub I stare at bottles looking for inspiration. Problem is that I badly want to grab the tried and true: I love tarragon on fish, but it is the backbone of Marietta's Fish Rub https://amazingribs.com/tested-recip...ish-rub-recipe, so I have to pull my arm back as I reach for it.

    This is from the chapter in the next book on combinations

    Winning Teams
    In deciding which way to go, it is helpful to learn some of the great combinations. Sugar acid is one great balletic tandem, and acid and fat is another. Fat coats the tongue, and acid washes it away. Sweet and salty is another as in salted caramel or potato chips dipped in chocolate (if you haven’t tried this, put the book down and go do it now). Red wine and red meat, white wine and white meat are traditional, but my favorite wine combination is sweet French Sauternes with a great blue cheese like French Roquefort, Italian Gorgonzola, or English Stilton. Pork and apples. Ham and pineapple. Strawberries and chocolate. Here are some flavor combinations where 1 + 1 = 3

    Acid <--- > Sweet (Example: Lemonade)
    Sweet <---> Salt (Salted caramel)
    Fatty <---> Acid (Fried Chicken with Sauvignon Blanc)
    Sweet <---> Spicy (Kansas City BBQ Sauce with Cayenne)
    Bitter <---> Sweet (Tea or Coffee with Sugar)
    Salt <---> Umami (Salted Steak)
    Umami <---> Bitter (Soy sauce and Wasabi)

    Great Food Pairings
    Here are some of the alltime great food pairings. Notice how their taste compounds work together. One of my favorites is fried chicken with sauvignon blanc. Take a bite of the chicken and your mouth is coated with the rich fat from the chicken and the frying. Then take a sip of the acidic wine and it cuts the fat, washes it away, replaces it with the grassy/fruity wine’s flavors, and the effect is like brushing your teeth. You are ready for another bite of chicken, then wine, then chicken…

    Apple pie and ice cream.
    Bacon and eggs.
    Bagels, cream cheese, and lox.
    Bread and butter.
    Burger and fries and ketchup.
    Chips and beer.
    Chocolate and banana.
    Chocolate and Porto.
    Coffee and donuts.
    Cucumber and dill.
    Eggs and tarragon or thyme.
    Grilled Cheese and tomato soup.
    Ham and cheese.
    Ham and pineapple.
    Honey and mustard.
    Hummus and pita.
    Lamb and rosemary and garlic.
    Lime and coconut.
    Mac and cheese.
    Meatballs and tomato sauce.
    Melon and prosciutto.
    Milk and cookies.
    Mushrroms and cream.
    Oatmeal and raisins.
    Onions and garlic.
    Peaches and cream.
    Peanut butter and jelly.
    Pizza and beer.
    Popcorn and butter.
    Pork and apples.
    Pork and fennel.
    Potato and malt vinegar and salt.
    Ribs and Kansas City BBQ Sauce.
    Sausage and mustard.
    Sauternes and roquefort.
    Shrimp and grist.
    Strawberries and chocolate.
    Tahini and honey.
    Tomatoes and basil.
    Tomatoes and oregano.
    Tomatoes, basil, fresh mozzarella.
    Vanilla ice cream and vanilla.
    Yogurt and fruit.

    I wish I could be more help.


    • Nate
      Nate commented
      Editing a comment
      This is awesome! Thank you for the great response. Can't wait to see the big posts put together as that new book.

    • IowaGirl
      IowaGirl commented
      Editing a comment
      "...you can't taste it [rosemary] ... after cooking it)..."

      Funny thing is ... maybe most people can't, but apparently I can. It creates a distinct, odd tang at the back and sides of my tongue. In trying to figure out what ingredient is causing this, I've made MMD without ginger but with rosemary --> tang is still there. MMD with ginger and without rosemary ... no tang. Go figure, huh?

      Best of luck with your writing, Meathead!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      “Peas and Carrots.” comes to mind, also
      "Hot Dogs, Apple Pie, and Chevrolet", as well

  • Top | #32
    Nate You’re on the right track changing up what you already have/like...

    Years ago, long before the culinary school nonsense, there was a chili blend that I liked. It still needed a little something but was pretty good. But 1, it was starting to go way up in price and 2, worse still, it was becoming hard to find.

    I bought some with the intention of deconstructing it.
    The ingredients list was right there...just not the amounts...but I knew what the final weight should be.

    So, armed with an accurate scale and bunch of ingredients...I started to experiment. Presuming that the first ingredient had the most volume I went from there. After numerous attempts I finally nailed it. Now I could make bunches of it for a 1/4 of what it cost readymade. AND, since I already used to doctor it up, I could customize it from the start. That’s what actually started me on my spice blending journey.

    As for adding bourbon, honey, smoke... All of those are available in powdered form.


    • Nate
      Nate commented
      Editing a comment
      Awesome. Thanks!

    • surfdog
      surfdog commented
      Editing a comment
      Nate You’re welcome.
      And as Meathead said about people riffing on his rubs...start there and riff away. I know you’re already doing that, but it’s also a great way to learn by having a solid foundation/starting point.