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Chicken Gumbo, The Finale

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  • Troutman
    Club Member
    • Aug 2017
    • 6891
    • Republic of Texallence

      22" Weber Kettle - Red Premium Limited Edition
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      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    Chicken Gumbo, The Finale


    This is the third in the tri-series of south Louisiana stews, that ubiquitous Cajun favorite called gumbo. I’ve decided to show this particular cook out in the forums because it deserves a little more time, history and subsequent space to present. Like its siblings Jambalaya and Etouffee, gumbo is not only a great dish but it represents a state, its people, its cuisine and its history. If there was such a thing as an official state dish, in Louisiana it would be gumbo.

    So what is gumbo? Some might characterize it as a thick soup. When the Acadians came to south Louisiana they sequestered themselves in the low lying swamps and bayou areas. They cooked a unique soup like stew that was dark in color and contained the proteins that they trapped, hunted or fished for. Gumbo then took on the characteristics of whatever it was cooked with from foul to deer to shellfish all contained in a dark, rich, nutty somewhat bitter base. They sometimes thickened this soup-like stew with a ground powder made from sassafras leaves known as file. In fact some claim that the word gumbo actually came from the Choctaw Indian word for file which was kombo.

    In New Orleans, gumbo took on far reaching influences depending on the people who it came in contact with. New Orleans throughout its history was under some seven different flags, so as different groups would come and go they would leave their mark on the dish. You can see influences for instance, from Spanish Paella and heavy influences from the French Bouillabaisse, not to mention West African and Caribbean methods and spices. As a result other ingredients became synonymous with the dish, namely tomatoes and okra. Instead of using file, Creole cooks used the sticky okra, a plant believed to be of African origins, as a thickener. Therefore the Creole influence would claim that gumbo got its name from the African Bantu word for okra which was ngombo.

    Whatever the case may be, you can see from the briefest of histories how gumbo defines that uniquely American cuisine that has its roots in dozens of influences and exists today in a variety of styles. For me personally I lived in the south Louisiana town of Morgan City for the better part of a year before moving to Houston and was introduced to the Cajun version of the dish. Since then I have actually adopted the complexities of the Creole version which I present below. Much of the way I cook it was heavily influenced by both Chefs Emeril Lagasse and Paul Prudhomme.

    Gumbo itself is not a particularly hard dish to make but the techniques and the approach are what makes it the over the top dish that it can become. Although it can vary as I’ve said, all gumbo utilizes the several base ingredients and techniques of cooking. Although not necessary by any means, the vessel it’s cooked in should be some form of a cast iron pot. Although I’ve done it with stainless stewing pots, it’s simply not the same as when I cook it in my well-seasoned LeCruesset enameled cast iron pot. Next, is the base ingredient called roux. Roux is not as intimidating to make as one often imagines but does demand your constant attention and takes time. It is absolutely essential that gumbo is made with a correctly cooked roux (although that can vary as well which I’ll explain). For the vegetable base there is always the Holy Trinity of bell pepper, celery and onion with the addition of plenty of garlic. Gumbo can go from relatively mild to very spicy depending on the amount of heat the cook adds via a variety of spices. I like the influence of cayenne pepper to the dish but again that varies depending on one’s palate. Beyond that it’s the use of thickening agents (or not depending on the cooks taste) and a variety of protein. Typically there is a Cajun sausage involved, usually Andouille, which is a French influenced pork sausage with a fair amount of fat and spice content.

    So much for the history and explanation, let’s make some gumbo. I normally use shell fish with mine, i.e. shrimp and crab. This time I wanted to introduce fried chicken and a slightly different methodology learned from Chef Prudhomme. I start by de-boning eight large chicken thighs, reserving the bones and the trimmings to make a chicken stock for the gumbo. I cut each subsequent thigh into two pieces to have smaller portions, about 3-4 oz. each. I salt brined and returned to the refrig while I continued preparation …..

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    Next I chopped up my okra. I learned a little trick that cuts down on the so-called ‘slim’ given off by okra by simply pre-cooking it with some tomato. Since I intended to add tomato to the dish, this accomplished two purposes. I simmered the stock while gently cooking the okra on medium heat ……

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    While that was going on, it was time to season, dredge and brown the chicken thighs. I placed them on a cooling rack to drain.....

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    I cut up my Trinity and garlic, about 1 ½ cups of each and 5-6 cloves of garlic. I then began to make the roux. A normal roux consists of equal parts of flour and oil combined under heat in a cast iron pot. That will vary once again depending on the thickness required. In this case I used the oil that was utilized to brown the chicken (full of tons of flavor) and the seasoned flour I used for dredging, combining one cup each. Now here’s where the fun begins. Over medium high heat you need to begin stirring and don’t stop for more than a few seconds until the color is where you want it to be. How long does that take? It’s said that in the time it takes to drink 2 bottles of beer, the roux will be done!! But seriously it takes somewhere in the neighborhood of 25-30 minutes for me to achieve a proper end result. Roux can actually be used in making other dishes like soups and sauces as a thickening agent. In those cases it’s cooked quickly and is known as a blond roux. Seen here as I start, the roux quickly takes on a rich caramel like color. Notice also the various bits of chicken left from the oil, very important to taste …..

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    After about 15 minutes of stirring, we begin to see the color change to a rich peanut butter ……

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    And approaching the 25 minute mark it’s close to being done with a rich chocolate appearance. Again I am constantly stirring not letting the oil and flour separate and the flour burn …..

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    Just beyond this point the roux begins to take on a dark chocolate color. Some cooks take it even further to almost black. Personally I think at that point the roux is coming close to being over cooked and way too bitter. Once you scorch the flour, you have ruined the roux and have to start over, so I like to keep it a bit lighter. I immediately add about 2/3 of my veggies to the pot. This accomplishes two things, slows the cooking of the roux and sautes the veggies. At this point, begin your seasoning and season each subsequent layer as you go. We want to continue building more flavor profiles in each layer. Continue cooking for about 10 minutes eventually adding the garlic and cooking for 5-7 minutes more…..

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    Now that you have your base, you want to strain (or add if you’re using packaged stock) the chicken stock made from the bones into that roux/veggie base. I also season at this point, with some Italian dry herbs and a few bay leaves. Bring this to a rolling boil ……

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    Once it begins to boil I add my Andouille. I want the sausage to render out some of its fat content. After about 15 minutes of boiling a scum of fat begins to form on the surface. Simple take a large spoon and spoon as much of it off as possible. I then add my okra/tomato mixture to begin the thickening process while reducing the heat to a simmer ……

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    It’s at this point I add my protein, in this case the browned off chicken thighs. After about 10 minutes of additional simmering I add back the rest of the reserved veggies and garlic. Since the original batch of veggies had cooked down to soft, this final batch will add some crunch to the stew, not so much for flavor but an additional textural element …..

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    Continue to simmer for a final 10-15 minutes until all ingredients begin to combine. As a bonus, I felt my protein count was a bit low so I added some shrimp at the final cooking stage. Again make your gumbo with whatever flavor profiles and proteins you have available or desire, that’s what makes gumbo so versatile. Your stew is now done!! I like to add it to about a cup of cooked rice. See it served here with some crusty French bread and a locally brewed Belgian style whitbier for a rich and hardy winter meal….

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    Hope you all enjoyed the tour through southern Louisiana cooking. Sorry for the long read, but I'm passionate about these and many other dishes from the region. With that, an exhausted Troutman Steve is once again out !!!!
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • 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.

    I have never had Gumbo but that looks good.


    • Troutman
      Troutman commented
      Editing a comment
      Try it some time DW, you're friends and family will love it !
  • cwain8845
    Club Member
    • Dec 2016
    • 210

    • INFO
      Name: Chris
      Location: Prairieville, LA (suburb of Baton Rouge)
      Hometown: New Orleans
      Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix)
      • Smoke Vault 24"
      • Char-Broil 30" Vertical Smoker
      • Weber 22" Original Kettle Premium (copper)
      • Gourmet Cooking Patio/Tailgate Grill

      • Spare Ribs
      • Lamb
      • Brisket point
      • Wings
      • Ribeye Cap

      • Parish Canebrake
      • Parish Reve Coffee Stout
      • Abita Strawgator
      • Abita Andygator
      • Abita Macchiato Expresso Milk Stout
      • Crown Royal
      • Bulleit Bourbon
      • Eagle Rare
      • Belle Meade - Cognac Cask Finish
      • Belle Meade - Sherry Cask Finish

    I leave tomato’s out of my gumbo and sometimes don’t even put okra in it.


    • Troutman
      Troutman commented
      Editing a comment
      I'm sure you cook it Cajun style, and hey that's good too. I did file gumbo until I started using okra and switched once I did. Each to his own !!!
  • jlazar
    Charter Member
    • Oct 2014
    • 613
    • San Antonio
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    Looks fantastic. My mouth is watering. I can almost smell the spices.


    • Troutman
      Troutman commented
      Editing a comment
      Lots of them for sure, not mouth burning but upped the heat !!
  • fzxdoc
    Founding Member
    • Jul 2014
    • 4732
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range

      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
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      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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      Thermoworks Temp Test 2 Smart Thermometer
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      Maverick ET 73 a little workhorse with limited range
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      Grill Pinz
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      Shun Classic 3 1/2 inch Paring Knife

    You had me at gumbo.

    Thanks for the amazing writeup!



    • Troutman
      Troutman commented
      Editing a comment
      Thank you Ms. Kathryn
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1133
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    that looks really good. i might have to try and make something like that some time


    • Troutman
      Troutman commented
      Editing a comment
      Hope you do, Louisiana dishes are some of my very favs !!!
  • Rod
    Club Member
    • Dec 2015
    • 552
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      Blackstone 36" SS griddle

      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732

      Accessories ranging from a Vortex to bear claws.

    Looks crazy good! Thanks for taking the time to share.


    • Troutman
      Troutman commented
      Editing a comment
      The time is well worth it if someone benefits from it !!
  • Mudkat
    Club Member
    • Feb 2017
    • 2128
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
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      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"

    Yes sir ree sir! Nice write up and that gumbo looks scrumptious!


    • Troutman
      Troutman commented
      Editing a comment
      It is and it was, thanks!!
  • Jetski
    Club Member
    • Apr 2017
    • 140
    • St. Louis

    Thanks for sharing, looks wonderful!


    • Troutman
      Troutman commented
      Editing a comment
      You're quite welcome, please make some for yourself some time !!
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8418
    • Kansas Territory
    • Grills / Smokers

      Kingsford 24" grill (Free) 'Billy'
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      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
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      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
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      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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      Backyard Grill marinade injector
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      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

      Probably a ton of cast iron, mostly very old...still cookin'
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      '60's Revere Ware (Mom's), + others found elsewhere
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      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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      Diamond stones, various
      Lansky Sharpening System

      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    Great tutorial, nicely done!


    • Troutman
      Troutman commented
      Editing a comment
      As always, thanks Bonzie !!!
  • Hulagn1971
    Charter Member
    • Dec 2014
    • 913
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    Excellent write up! I enjoyed reading the history behind it as well.


    • Troutman
      Troutman commented
      Editing a comment
      My pleasure, glad you found it interesting !!
  • EdF
    Club Member
    • Jul 2016
    • 3172
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
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      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    Awesome. Thanks!


    • Troutman
      Troutman commented
      Editing a comment
      Thanks Ed, be sure to make a big pot and share with friends !!!

    • EdF
      EdF commented
      Editing a comment
      You bet!
  • RonB
    Club Member
    • Apr 2016
    • 11822
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    That looks tasty.


    • Troutman
      Troutman commented
      Editing a comment
      Very tasty, thanks !!
  • lemayp
    Club Member
    • Jan 2016
    • 190
    • Chesapeake Va
    • Weber Smokey Joe
      Weber 22" with Slow 'N Sear
      Pit Barrel Cooker
      Engelbrecht Braten Campfire
      Maverick ET 733
      Thermapen MK4
      Favorite Beer - Bells Two Hearted

    Looks great, im going to have to find your other two now.


    • Troutman
      Troutman commented
      Editing a comment
      They are both in the Sticky:Show Us What Your Cooking for Winter '17
  • smokinfatties
    Club Member
    • Oct 2015
    • 523
    • Upland, CA
    • Paul Arquette

      18.5" WSM + stoker
      KBQ C-60
      Weber 22" Kettle + S'n'S + GrillGrates
      BGE XL
      Yoder YS640

    This looks great! I envy your photo taking skills too, always top notch!


    • Troutman
      Troutman commented
      Editing a comment
      Thanks, just us my iPhone and a PhotoSuite program to doctor them up.



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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 $299 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Undisputed Champion!


The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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

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

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

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