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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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Herb harvesting

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  • Top | #1

    Herb harvesting

    I decided to start growing herbs this weekend (all weed jokes welcome), so I built and herb box and picked up some starter plants from home depot: parsley, sage, basil, tarragon and thyme. There's also a bell pepper plant in there but I'll probably end up planting that elsewhere.

    However, I don't really know the best way to harvest, dry or store what I don't use immediately. I'm assuming they will grow faster than I can use them (which may be silly since I'mnot even sure I'll keep them alive). Does anyone have some good resources that you can point a newbie to?
    Attached Files

  • Top | #2
    I'm no help. Thought about doing it.....too lazy I guess.


    • Top | #3
      I don't know but mi wife has does all the herb harvesting in our f amily. I know she has bags of dried basil and makes pesto from it also. In Orlando you will be able to grow all the perennials year around and pick them as needed. I found this one on my wife's shelf. https://www.amazon.com/How-Dry-Herbs...s=books&sr=1-4
      Last edited by mountainsmoker; August 5th, 2019, 11:10 AM.


      • Top | #4
        Lots of sun, damp but not wet rich soil and you are ready to grow - er - go. If you decide to plant rosemary, I'd put it in a separate pot because it's a perennial. If it does well, it may get big enough to need repotting.

        If the leaves start to get a little yellow tint, I'd add a little Espoma fertilizer and work it into the top 2" - 3" of soil.

        I've never dried herbs, but I think a dehydrator would work well if you have one. Others may have more info on drying 'em.


        • JPGators17
          JPGators17 commented
          Editing a comment
          Good to know about rosemary, that and cilantro are the two others they didn't have but I want.

        • DiverDriver
          DiverDriver commented
          Editing a comment
          I keep all my herbs in individual pots and carry them inside for winter.

      • Top | #5
        For the parsley, sage and thyme, we dry. Have tried a dehydrator, but didn't like it much. Now we place the stems in between 2 sheets of paper towels and microwave. 30 seconds on high, turn over and 30 more. Start checking then. repeat the 30 seconds until the leaves are just dry enough to crack. Strip off the stems and store the result in air tight bottles. For the basil, either make pesto, or freeze. To freeze, remove the leaves, blanch in boiling water for a few seconds, then freeze spread out on a screen. Once frozen, put the leaves in a zip lock and back into the freezer. We also have a tarragon plant, but seldom use it.

        In our heat, parsley prefers winter, and basil bolts quickly. The others do just fine in full summer sun. Other summer lovers are oregano, marjoram, rosemary and chives. Dill and cilantro like winter.

        Have fun!


        • JPGators17
          JPGators17 commented
          Editing a comment
          Great info, thanks! How far back can you cut back without killing the plant?

      • Top | #6
        If you see a helicopter circling your house its time to harvest.
        Last edited by HawkerXP; August 5th, 2019, 12:03 PM. Reason: spelling


        • JPGators17
          JPGators17 commented
          Editing a comment

      • Top | #7
        In my experience, most of them grow like weeds. We plant them in the corner of our vegetable garden. Too cold here for them to survive the winter, so sometime in the fall, depending on the weather, cut them down, tie them into small bundles, and hang them in a warm, relatively dry, place. After they dry, we separate the leaves from the stem and store in old spice containers.

        btw, cilantro can get pretty big too.


        • Top | #8
          As an addendum you might want to separate your perennials from your annuals. Common perennials are sage, thyme, rosemary, and oregano. Park Seed carries a vast herb seed selection.

          The seeds will last several years if sealed in a Ziploc bag and stored in the coldest part of the refrigerator.
          Last edited by mountainsmoker; August 5th, 2019, 04:28 PM.


          • Top | #9
            I have an herb garden that is spectacular to pick from. It produces all summer and into the fall, until the first frost. I will collect the hearts all season. Any that I cannot use right away, I will dehydrate and save for later. The dehydrated herbs are not as potent, but it is better than having them go to waste. There is nothing like having fresh herbs from the garden to cook with, especially when you are talking about using them for steaks and board sauces!


            • Top | #10
              JPGators17 wrote:
              Great info, thanks! How far back can you cut back without killing the plant?
              The sage, thyme, and tarragon are perennials, let them grow a bit then cut off what you need to use fresh. When they outgrow your planter, then just cut them back fairly severely and preserve. The basil is an annual, use pieces of what you've got fresh until it bolts to seed. Then plant the seeds for next years crop. Parsley is technically a biannual, but I've seldom gotten it to live through the summer. It will regrow fairly quickly if you cut it back mostly to the ground. In addition, parsley is a host plant for the black swallowtail caterpillar.

              Here's a link to a video I made years ago of swallowtail caterpillars. Skip to about 6:20 to see them work over a parsley plant.


              • Willard
                Willard commented
                Editing a comment
                Glad I found this. Just in the last week I found these green caterpillars eating up my parsley. There were a number of them. I was just one plant but they wiped it out in a few days. This is the first year I have grown these so i didn't know what they were. Thanks for the post!

            • Top | #11
              I pick as needed, but then again my growing season is all year. It MIGHT get to 40 degrees here, but that only lasts a couple days. As mentioned some plants come and go; some grow all year, and because Florida syndrome some things that are supposed to have growing seasons get confused because winter never really comes, so they think it’s always either summer or a wildfire is really close AND it’s summer.

              If you need to harvest and hold, a dehydrator will work.


              • Top | #12
                Basil is very easy to propagate from cuttings. When it gets weedy looking, cut it back, use some in the kitchen, and stick a few 4 to 8 inch cuttings in a glass of water in a sunny window. When they grow roots 1/2 to 1 inch long, stick 'em back in the pot or garden.


                • Top | #13
                  I do herbs and grow all year. I really give away extra in the summer to folks at work. Good luck with the tarragon I never had any luck with it. May I suggest some Thai Basil it is fantastic and aroma the best.