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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

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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Pig Shots

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  • THoey1963
    Founding Member
    • Jul 2014
    • 60
    • San Antonio, TX
    • Terry - Learning more about Q every day...

      Weber Smokey Mountain 22.5" - Weber Genesis S-330
      Pitmaster IQ-120 - Thermapen - Maverick ET-733
      KCBS member

    Top | #1

    Pig Shots

    Here's a neat little appetizer that I like to make called Pig Shots. I read about them over at the Brethren, but I am not sure who created them first.

    I take a long link of sausage and cut it into 1/2 inch slices or "coins", wrap the "coin" with half a piece of thick peppered bacon, creating a cup.

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    For this batch, I use baby salad shrimp. Tossed one in the bottom of each cup:

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    I mixed the filling with Cream Cheese, Sour Cream, Cheddar Cheese, and seasoned it with a little Slap Ya Mama Spicy. You can get creative here. Another time I mixed the cheeses with pulled pork. Put the cheese mixture into a piping bag (or a zip lock bag with one corner removed) and filled the cups about 2/3s full. The filling will expand a bit when it cooks. Topped with another shrimp.

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    Attached Files
  • THoey1963
    Founding Member
    • Jul 2014
    • 60
    • San Antonio, TX
    • Terry - Learning more about Q every day...

      Weber Smokey Mountain 22.5" - Weber Genesis S-330
      Pitmaster IQ-120 - Thermapen - Maverick ET-733
      KCBS member

    Top | #2
    Hmmm. Issue posting, so I'll just make a second post.

    I smoked these at around 275* until the bacon got cooked to my liking. It won't get crunchy, but you want it cooked.

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    A couple plated:

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    Close up:

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    These are really rich. And delicious.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      That looks fantastic, I will definitely try these! Very creative!

    • Ricardo
      Ricardo commented
      Editing a comment
      Delectable indeed. Must give this a try!!!
      Thank you for sharing.
  • _John_
    Former Member
    • Jul 2014
    • 2539

    Top | #3
    Looks awesome! I do meat candy which is just bacon wrapped little smokies. I wonder if I could do it with potato and cheese, it would be like a little loaded baked potato app.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 3655
      • Stockholm, Sweden

      Top | #4
      Well, now I've tried making them, and they're great! I didn't have any shrimp around, but this will def be added to my standard repertoire.

      Comment

      • StokesBBQ
        Former Member
        • Oct 2014
        • 4
        • Deventer, Netherlands

        Top | #5
        Awesome recipe gonna use this one as fingfood for catering, thanks for sharing

        Comment

        • OGMrWhite
          Former Member
          • Dec 2014
          • 87
          • Central Coast California

          Top | #6
          I almost licked my computer screen on that last pic... ;-)

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Me drooling.....

          • Guy
            Guy commented
            Editing a comment
            LMAO at that.

          • Breadhead
            Breadhead commented
            Editing a comment
            Screen lickers should never click on the "show us what you're cooking" thread.👅
        • 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 | #7
          I will have to try this. Slap Yo Mama seasoning is some good stuff. I put on everything just about.

          Comment


          • Pork Lord
            Pork Lord commented
            Editing a comment
            I like it too because it is much less salty than Tony's

          • THoey1963
            THoey1963 commented
            Editing a comment
            Love me some Slap Ya Mama. We get the spicy version and I use it on something almost daily. Lunch today was a turkey sandwich and it got a good sprinkling of it, with some cherry tomatoes sliced in half and sprinkled too... My rib rub uses it, butts, brisket, beef ribs, pasta salad, whatever. But, then again, we like spicy...
        • THoey1963
          Founding Member
          • Jul 2014
          • 60
          • San Antonio, TX
          • Terry - Learning more about Q every day...

            Weber Smokey Mountain 22.5" - Weber Genesis S-330
            Pitmaster IQ-120 - Thermapen - Maverick ET-733
            KCBS member

          Top | #8
          Thanks y'all... Oh, I did not come up with these, just sharing something I found somewhere else. But they are great. You can change the ingredients to suit your desires or what you have on hand. I did one where I mixed in some pulled pork. It was pretty good too. (HINT: chop the pulled pork to make it easier to get through the bag!)

          Make sure people don't try to be all dainty with these and take several small bites. They won't get all the flavors together. Open mouth, insert shot, remove toothpick, chew, enjoy...

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Originally posted by THoey1963 View Post
            Make sure people don't try to be all dainty with these and take several small bites. They won't get all the flavors together. Open mouth, insert shot, remove toothpick, chew, enjoy...
            I'm thinking that's why they call it a shot...

            I'm so dying to try this recipe. Thanks a bunch, THoey!

            Kathryn
            Last edited by fzxdoc; December 17th, 2014, 04:27 PM.

          • THoey1963
            THoey1963 commented
            Editing a comment
            You would think that Kathryn, but I saw people biting the top off and then finishing with the bottom, or trying to eat them from the side in one or two bites. I have a big head, and big cheeks, but not that big of mouth "space", yet these fit whole in my mouth...

            Terry

          • Guy
            Guy commented
            Editing a comment
            Terry, they are afraid of looking like they have no manners. Dainty is the correct word as you said.
        • Huskee
          Pit Boss/Manager
          • May 2014
          • 13980
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue
            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)


            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well


            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter


            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          Top | #9
          Nice. Looks like a lotta work but I bet this would be a huge hit for anyone who loves eating things.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            hahahahahaha, I was just skimming this and this caught my eye. LOL, Husk!
        • THoey1963
          Founding Member
          • Jul 2014
          • 60
          • San Antonio, TX
          • Terry - Learning more about Q every day...

            Weber Smokey Mountain 22.5" - Weber Genesis S-330
            Pitmaster IQ-120 - Thermapen - Maverick ET-733
            KCBS member

          Top | #10
          They are some work, but it is really four stages that can be spread out over a couple hours. Slice the sausage and bacon, wrap the bacon and poke with toothpick, mix the filling, squeeze the filling. Oh, and then cooking them...

          And they are worth the effort for the right occasion. I'll be making a double batch this weekend.

          Comment

          • Pork Lord
            Former Member
            • Oct 2014
            • 102
            • Pasadena Texas

            Top | #11
            Oh hells yes! This is awesome! I make an appetizer I call "Pork candy" I grab two bags of pitted dates, habanero peppers, and bacon. *caution WEAR LATEX GLOVES WHEN HANDLING THE PEPPER...learned that the hard way a few years ago* slice the peppers into thin wedges, de-seed, and stuff the pitted date with the pepper, wrap in half pieces of bacon and grill at a high heat 350-375 degrees for about 10-15 min....awesome stuff!

            Comment

            • THoey1963
              Founding Member
              • Jul 2014
              • 60
              • San Antonio, TX
              • Terry - Learning more about Q every day...

                Weber Smokey Mountain 22.5" - Weber Genesis S-330
                Pitmaster IQ-120 - Thermapen - Maverick ET-733
                KCBS member

              Top | #12
              Funny how something so simple (ok, it's a little work) can turn out something fancy. Plate up the following for your V-Day appetizer and it will look great:



              This is a photo of the batch I made with the pulled pork in the mix. Added a drop of Sriracha sauce just for color and a different taste.

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Nice presentation.
            • Guy
              Guy
              Former Member
              • Oct 2014
              • 392
              • Niceville, Florida

              Top | #13
              Terry any portions/measurements for the filling? Estimated.

              Comment


              • THoey1963
                THoey1963 commented
                Editing a comment
                Nothing that I have ever measured. I have made them three times now, different batch sizes each time, and I always end up making too much filling. I just make sure I have some jalapenos to fill and wrap too.

                I would say a single Eckrich sausage package (I get the skinless four pepper blend with two sausages in the package), a package or two of thick sliced peppered bacon (cut slices in half), a box or two of Philly cream cheese, a small container of sour cream (I use just enough to thin it out a little), about a cup or so of grated cheese of choice, and seasoning / other *stuff* like the baby shrimp or pulled pork (chopped fine) to taste.

                Sorry, not too scientific.

              • Guy
                Guy commented
                Editing a comment
                Does not matter if it taste good. I figure the sour cream was to thin it out with the two cheeses in.
            • Spinaker
              Moderator
              • Nov 2014
              • 10114
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                ********************************************
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                ************************

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                Broil King Keg
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                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                ******************.
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                FireBoard (Base Package)
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                **************

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                Lone Star Grillz 24 X 48 Offset

              Top | #14
              I made these a while back after seeing this post. They were a huge hit at New Years. I used cowboy caviar, habanero cheddar with a smoked kielbasa for the bottom of the bacon shot. Then I used some Slabs pork rub for a finisher. (Cold bacon is the key to getting a good wrap!!)
              These lil' guys were killer.
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              Comment


              • THoey1963
                THoey1963 commented
                Editing a comment
                Looks good!
            • Guy
              Guy
              Former Member
              • Oct 2014
              • 392
              • Niceville, Florida

              Top | #15
              Sure does thanks Spinaker.

              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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