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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.

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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

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Meat-Up in Memphis 2020

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  • Top | #1

    Looking for pickled eggs recipe!

    I'm doing some of these today. I made a few batches a few years ago and can't remember my pickling recipe. But I do remember some things I learned during the process last time...

    I've set out about 3 doz eggs for nearly 3 weeks now, so they'll be easier to peel.

    Put in cold water and bring to a boil. Also for ease of peeling.

    Use medium eggs instead of larger, as the pickling solution can penetrate more of the egg proportionally. Another option is to poke with a toothpick several spots deep into each egg, but I didn't find that this really seemed to make much of a difference, somehow.

    Egg spinning. It's funny, I don't know if you guys have tried this, but seriously, spinning the eggs before you gently place them in the pot seems to make a difference in getting the denser yolk to "center" in the egg which is really more helpful for deviled eggs, but I also think it makes for a better pickled egg, as it is more consistent and more aesthetically pleasing.

    As for additions into the pickling jar, there are lots of options -

    1. bell peppers and onions, of course
    2. jalapeno peppers - of course - with seeds and all.
    - I once used serrano peppers when they were out of jalapenos. Wow. All I have to say is, if you do this, you'd better be used to using serranos, as they are significantly hotter than jalapenos. I should have cut back the number, or deseeded them or something. I think I put something like 6 in a gallon jar, and I sadly ended up tossing most of this one. It was just way too much.
    3. beets is a neat addition. Obviously very colorful. Nice side along with the eggs.
    4. Carrots - this wasn't bad, either. Pretty nice, especially with the jalapenos, kinda like at some Mexican restaurants you get a bowl of pickled carrots, onions and jalapenos. Awesome!

    So, what other things do you guys like to put in your pickled egg jars? And what do you make your pickling solution out of??? I'm going to be boiling and peeling the eggs this afternoon, so probably sometime this evening I'll check back and see what kind of options I've got to work with.

  • Top | #2
    I'vedone habanero peppers only to find the eggs do not pick up any of the heat just the beats do. I dont get fancy any more just beets vinegar and surgar to taste. I know some that use cloves and other spices, im just gettingold so i trend towards the simpler ways

    Comment


    • Top | #3
      Well, I think I'm definitely going to put some garlic in there, too. I'm just open to whatever other options are out there.

      Comment


      • Top | #4
        Ok...I do the "idiots guide to pickled eggs" version! I like hot, spicy pickles!! Every time I finish a jar, I boil eggs, peel them, put in as many that fit in the jar, screw on the lid, put it back on the fridge and wait a week! All the spices I already like are in the jar! The longer they sit, the stronger the spice in the eggs! That's as much work as pickled eggs get in my house! Oh, I have done this with bread and butter pickles, hot and sweet pickles, and plain dill pickles. You might try it.

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        • Top | #5
          I make them often enough. I have several iterations over the years but lately I just keep it simple and make smaller jars for me. Moonbeam will eat them, but not like I do!

          Here is my latest I have used over some time now. Probably change it up again at some point. I don't use beets never. Used peppers many times, but these are my go to to make a simple quick and easy 1 QT jar of eggs...

          You can do pickling spice, but I can't stand clove so I don't use it.



          2 1/4 cups apple cider vinegar

          3/4 cup Red wine vinegar

          1 tablespoon of Garlic Sea Salt

          1 tablespoon Siracha Sauce

          1-2 tablespoon Brown Sugar (more if you like)

          1 Bay leaf

          1 tablespoon pepper corn

          4 cloves of garlic peeled and halved

          8-10 Boiled and peeled eggs

          1 quart glass jar with lid

          Heat all of the ingredients in a sauce pan until it boils. Pour this mixture over the boiled eggs in the jar making sure the eggs are COVERED and then refrigerate for 4 weeks before serving. These will last in the fridge for a couple of months thereafter but mine are usually gone in a couple of weeks. Down here in the swamps, you see gallon jugs of pickled eggs sitting on the counter at every bar. Don't be scared.



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          Comment


          • lonnie mac
            lonnie mac commented
            Editing a comment
            Thanks man! Let's just say, several Old Chubs, mixed with a half a jar of boiled eggs, made for an interesting night!

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Love pickled eggs. Pheasant eggs are especially good! (Smaller faster & more spice!) Getting the right time of year to do up a few quarts. Will give your recipe a try. Thanks!

          • snowswamp
            snowswamp commented
            Editing a comment
            I’m making these today. I’m excited to try them... in a month. 😀

        • Top | #6
          Here's what I ended up with:



          Jar on the left is red, orange and yellow bell peppers, onions and about 4 large jalapenos sliced in eighths lengthwise.

          Jar on the right is same 4 largish jalapenos and some carrots and cucumbers.

          I just did a simple brine - about a tablespoon of peppercorns, several cloves of chopped fresh garlic, couple bay leaves per jar and maybe a teaspoon or so of regular salt, then covered to the brim in apple cider vinegar.



          I think they're lookin' good! I guess they should be ready to try in about a week or so? From my last couple batches, which were several years ago, they didn't get really good penetration until around 2 weeks in the brine, but I was using larger eggs then.

          Oh, and that crap about letting eggs sit for a couple weeks before cooking and peeling is B.S.! I had 3 dozen I let sit for nearly 3 weeks... I cooked them, peeled them and put them in the brine, but I wasn't feeling confident about them at all. They had a very strong sulphur smell, were slightly slimy and off-white/nearly yellowish color and I just didn't feel quite "right" about them - so they went into the disposal and I bought 4 dozen NEW eggs (off the shelf) and cooked and peeled them immediately. The new ones actually peeled a LOT easier than the "rested" ones. So I won't be bothering with that little "tip" anymore.

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        • Top | #7
          If you just need a few eggs pickled up, simply save the juice from a jar of dill pickles you have emptied, and drop in some hard boiled eggs. 3-4 days later you will have some quick, pickled eggs.

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          • Top | #8
            Yeah, we don't really go through pickles much.

            Comment


            • Top | #9
              Im just getting around to trying pickling eggs. Here are some more recipes I found that looked interesting.

              https://nchfp.uga.edu/how/can_06/pickled_eggs.html

              Comment


              • Top | #10
                I use a mix of onion, jalapeno, habanero, and red pepper flake when I make my one gallon batch. If I am doing a small batch I use a similar recipe to what lonnie mac posted. But of course I like spicy, and yes I eat the peppers at least 1 of each when having an egg.

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                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Cause peppers is our friend!

                • AverageJoe
                  AverageJoe commented
                  Editing a comment
                  Mr. Bones oh indeed sir. Indeed.

              • Top | #11
                The owner made them at a tavern I slung beer at years ago, water/vinnegar with pickling spice but his go to ingredient was whole Mustard seed.
                Those eggs sold like hot cakes

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                • Top | #12
                  Interesting historic recipe: https://youtu.be/NojtlqEUE0A



                  I subscribe to this channel, lots of interesting recipes and history.

                  Comment


                  • Top | #13
                    I don't think I have ever tried a pickled egg. They kinda remind me of some of the dive bars I spent waaaaaay too much of my youth in...

                    Comment


                    • Top | #14
                      Hard to find a tavern in Northern Wisconsin that doesn't have pickled eggs!

                      I make mine the lazy-man's way -- get one of those huge jars of Famous Dave's hot pickles (the bread-and-butter, chip style); eat the pickles, add in a bunch of boiled eggs when the pickles are gone, with whatever else sounds good.

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