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Meat-Up in Memphis

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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

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)
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Fish Tales

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  • Troutman
    Member Recipe Director
    • Aug 2017
    • 6249
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      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
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    Top | #1

    Fish Tales

    Some folks who have never set foot in Texas, have this misconceived notion that all of Texas has this John Wayne-like landscape of tumble weeds, sand and lots of cactus. If you were in west Texas around say El Paso, you would be correct but Texas has 5 distinct regions that are as different as night is to day. Along the Gulf Coast, where we live, we're more like Florida and southern Louisiana then say Phoenix. Along our coast we have a number of barrier islands that have created an entire bay system and inter-coastal waterway. Outside of that is the open Gulf of Mexico. Thus there are two major marine biospheres that produce an abundance of seafood both in and out of our shoreline.

    Of course the Gulf has too numerous an amount of species to even begin to mention here, but the sport fish most popular along the reefs and in the deeper part of the offshore regions is the Red Snapper (or Snapper for short). Within the inshore areas of our vast bay systems the fish that most dominates the stalking wade fisherman and best represents Texas fishing is the Speckled Sea Trout (aka the Speck).

    Most folks like to fillet these fish and consume fried or grilled or even smoked. Our family prefers the whole fish which is consumed head and all. Of course for the bone weary squeamish, it does take a rather delicate skill to keep from ingesting pin bones but dogging those pesky little needles is worth it to me.

    Below are a couple of fish I caught last summer and had in my freezer. Along with Red Drum (or Redfish) and Flounder, these are the species we eat on a regular basis and try to keep stocked in our freezer. So let me introduce to you, Mr. Snapper and his mate, Mr. Speck, fully cleaned, scaled and gutted .......

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    I wanted to smoke these guys but first wanted to make a stuffing for added depth of flavor and texture. I normally do a breaded stuffing using either oysters, shrimp, scallops or crab meat (sometimes in combination). In this case I decided on oyster. I started my mise en place using a medium shallot, fresh diced garlic, cilantro and fresh dill ......

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    ... I then took a pint (per fish) of fresh oysters and gave them a quick chop, reserving part of the liquor. The same would be true if I used shrimp, scallops or crab meat. You want to distribute the meat into the breading .....

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    .... then begin to combine my wet ingredients by sweating the shallots and garlic in olive oil and butter.....

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    ...... followed by a de-glazing with some white wine. Once cooked down I added my chopped oysters and their liquor .....


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    .... I reduce and thicken with some additional butter while I prepare my dry ingredients. I used about five slices of fresh bread (day old or crusty left over works great too) along with the chopped cilantro, Tony Chacheres seasoning and ground pepper blending all in the food processor ......


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    .... then combined the dry with the wet in the pan. I like to leave the mixture a bit wet so it sticks and better conforms to the cavities of the fish. To be made drier additional bread crumbs help to bind up the mixture ......

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    ..... I then simply stuffed the fish cavity as well as into the head. I place some sprigs of fresh dill weed in with the stuffing, love the flavor of dill with fish. The outside of the fish is prepped with fresh lemon juice, olive oil, more of the Tony C. seasoning and some dried dill. Ready for their rendezvous with the smoker .......

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    ..... I don't generally like to impart a lot of smoke to this fish, unlike something meaty like sword or salmon, the meat here is a bit more delicate and easily over powered. They cooked for about 45 minutes at 300* to an IT of around 135-140*, making sure the area around the stuffing is thoroughly heated through ......

    Unfortunately when done I walked away to prepare something else and the ravenous crowd of hungry folks slaughtered my catch before I could get a good pic, but below is the end result. Fish super tender, juicy with a nice light smoke. Stuffing was off the charts, but I'm partial to oyster stuffing. Again I realize some folks just don't want to tackle whole fish but fillets on the smoker are to die for as well. Fresh seafood seems to take a back seat to beef and pork but will always be high on the Troutman's list of served cuisine .....


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    SO KEEP YOUR TACKLE DRY AND YOUR HOOKS WET !!!! TROUTMAN OUT !!!!!



  • jfmorris
    Club Member
    • Nov 2017
    • 2028
    • 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 | #2
    Looks great! I am far from the Gulf of Mexico up here in North Alabama, but you are inspiring me to try something different. I gotta wait for the butt that is currently smoking to come off the kettle first though!

    Comment

    • Psinderson
      Charter Member
      • Dec 2014
      • 264
      • Pittsburgh, PA
      • Cookers:
        - 2013 18.5" Weber Smokey Mountain'
        - 2012 22" Weber One Touch Silver
        - 2015 Weber Spirit 210 Gasser

        Thermometers:
        - Thermoworks Thermopop, white
        - Thermoworks DOT, white, with meat probe and air probe

        Accessories:
        - Grill Grates
        - Rotisserie attachment for Kettle
        - Weber Rapid Fire Chimney

        Beverages:
        - Total beer geek
        - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

      Top | #3
      Great write up, thank you! So many great techniques to learn, I appreciate you sharing this. Looks really good.

      Comment

      • Planner47
        Former Member
        • Mar 2017
        • 57

        Top | #4
        looks great stuffed. I never stuffed fish. my fav is cobia and specks. being from pa I only get these when I go to the obx for a couple weeks in the summer. get my fish Alaska salmon the rest of the year. great for smoke. that snapper looks great.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 3890
          • Northern Virginia
          • 3 Weber kettles, and a PBC
            Thermopop
            Dot w two probes
            Slo n Sear
            Cold beer

          Top | #5
          Super nice! Thanks for sharing.

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 6669
            • Bottom of Winnebago

            Top | #6
            Interesting, the only parts of Texas I’ve seen are the Amarillo, Lubbock, El Paso areas. Anything else I’ve just read about or “seen pitchers”. I did manage to buy some red snapper from my fish guy who comes up from Galveston. Wife & I were just talking about them (in the freezer) & you post this. I now know exactly what to do with em’. Thanks.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              I’m 90 miles from Galveston and own a beach house down there. Speck was caught in a Galveston West Bay behind my house !!!
          • Mudkat
            Club Member
            • Feb 2017
            • 2169
            • At a river near me, MD
            • Weber Smokey Mountain 14.5"
              Weber 22" Kettel
              Weber Smokey Joe (2)
              One Grill 45" Rotisserie
              Lodge 5 qt. Dutch Oven
              Lodge 10.5" Double Loop Skillet
              Cast Iron 9" Skillet
              Cast Iron 12" Skillet
              Weber 22 Grill Grates
              Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

            Top | #7
            Great write up and to smoke the Snapper and Speck!

            Comment

            • CandySueQ
              Moderator
              • Jul 2014
              • 1620
              • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

              Top | #8
              Love some Snapper! That stuffing recipe looks great! Any time I'm down Pensacola way, I shop at Joe Patti Seafood and most always make it home with a Snapper or two for the freezer.

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              Done!

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              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Nice lookin CSQ. I do the same on my gasser....
            • RonB
              Club Member
              • Apr 2016
              • 10822
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              Top | #9
              That cook looks like a winner.

              Comment

              • bardsleyque
                Club Member
                • Oct 2015
                • 530
                • Snoqualmie Wa.

                Top | #10
                Troutman writes about fish? go figure! That makes me hungry!!!

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Yea been known to wet a hook every once in a while
              • DWCowles
                Founding Member
                • Jul 2014
                • 10247
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                Top | #11
                Beautiful!

                Comment

                • texastweeter
                  Club Member
                  • Jul 2017
                  • 1970
                  • Republic of Texas

                  Top | #12
                  love cooking reds, specs, flounder, and sheepshead on the grill!

                  Comment


                  • Troutman
                    Troutman commented
                    Editing a comment
                    You know tweeter, I have never cooked a sheepshead, can't stand those teeth, they creep me out !!!

                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    Headed down there in late January early February. Rent a house on north beach. Probably catch a few then and prepare. I love em!
                • BourBonQ
                  Club Member
                  • Oct 2017
                  • 721
                  • Lowcountry of South Carolina
                  • Pit Barrel Cooker
                    Blaze 32" Gasser with Sear Station and Rotisserie
                    Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
                    Camp Chef Explorer 60EX with Grill Box and Griddle
                    Thermoworks Thermapen Mk4
                    Maverick ET-733 2-Probe Wireless Thermometer
                    Thermopro TP20 2-Probe Wireless Thermometer
                    Anova 900W Sous Vide Immersion Circulator
                    Selection of Grandma's Antique Cast Iron Cookware
                    Bayou Classic Stainless Steel Oyster/Turkey Cooker
                    Weber Standard Size Chimney Starter
                    Foodsaver Vac Sealer

                  Top | #13
                  That's some worthy Lowcountry gullah cuisine right there!

                  Been a banner year for reds, specks and flounder around these parts. Favorite method for reds is to cook a whole seasoned skin on fillet over hot coals with lid closed, hint of smoke, flip it once and finish with lemon.... good eats!

                  Comment


                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    Trout is right. Grill em up skin on, man, they are fantastic. I like flounder whole with the skin peeled back to the tail. Season the cavity and meat, and fold skin back. Then grill. Viola

                  • BourBonQ
                    BourBonQ commented
                    Editing a comment
                    Troutman yes, “on the half shell” is exactly what I was going after, you said it better than I. Those scales and skin create a nice little “steaming dish”, favorite way to cook redfish. Flip it once very carefully to finish.

                    texastweeter, sounds fantastic. I generally score a whole flounder and pan fry in cast iron skillet.

                  • Troutman
                    Troutman commented
                    Editing a comment
                    Stuff flounder with the same stuffing as above and eat it whole as well. Yummy to the tummy !!!
                • texastweeter
                  Club Member
                  • Jul 2017
                  • 1970
                  • Republic of Texas

                  Top | #14
                  Caught about 250lb spinner shark once. Steaked it out. Didn't have anything with me but traditional BBQ seasonings at the time so cooked it like pork steaks. Man it was excellent!

                  Comment

                  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)
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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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