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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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Love Some Advice

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  • ecowper
    Founding Member
    • Jul 2014
    • 2752
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Top | #1

    Love Some Advice

    Okay dames and gents, I have a bunch of Anaheim and jalapeño peppers that I grew in the backyard. Yes, Seattle area was sunny and hot this year and I actually got good peppers. I’ve been using the jalapeños in my Texas beans and they are kicking!

    About to make a batch of my chili and I’m thinking I want to use my chilis instead of chili powder. I would intend to roast the peppers, make a purée and add that rather than chili powder.

    First, any thoughts on doing that? Make sense to people?

    Second is, how much? Normally for a 3 lb chuck roast worth of chili, I use 3 tablespoons of American chili powder. So, how many peppers, what combination, should I pick up some other peppers to complement the jalapeños and Anaheim’s?

    Click image for larger version

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    Last edited by ecowper; September 15th, 2018, 12:29 PM.
  • Ahumadora
    Club Member
    • Oct 2015
    • 1558
    • Pilar Buenos Aires, Argentina

    Top | #2
    Roast them over coals until the skins falling off. then grind em up. The burnt skin adds to the flavor for me.
    If your sperm count is up for it, you can add habanero's

    Comment

    • customtrim
      Former Member
      • Dec 2016
      • 1208
      • stow ohio

      Top | #3
      I would roast them on the coals till they start to char then into a paper or plastic bag to steam, I think I would toss in a onion as well, roast some garlic drizzled in olive oils, while your at it if you have some tomatoes you can roast these for a more intense flavor once all steamed I would either use a immersion blender or stand alone and run till your desired consistency. Use this as a base or add to your base. As far as spices go everyone has their favorite same with the peppers I have had both that have no heat to alot so your the judge on your taste. A sweet bell would go good with them. Start with three or 4 peppers blend taste and go from there the tomatoes will reduce the heat level some so you can add more or stop there. If you roast more than you use chop and mix with some butter and garlic for on some bread

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 2752
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        Top | #4
        The Anaheim’s are fairly mild, the jalapeños that got to red are somewhat intense ..... I’m going with 6 of the anaheim’s and 4 of the red jalapeno’s, plus an onion and some garlic. Will roast straight on the coals until I get a char, then do them up with an immersion blender. Once I start building the chili, if that is too mild, I can roast a few more and add them.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          EdF my chili pot is the big enameled Dutch oven from Kirkland. I can do 5-6 lbs of meat and all the associated stuff in it no problem. My wife does an entire pork shoulder for chile verde in it (6-7 lbs of shoulder)

        • EdF
          EdF commented
          Editing a comment
          I'd toss in between a half dozen and a dozen coarsely chopped roasted peppers. Probably more towards the high side depending on their size. Little flavor bombs.

        • HouseHomey
          HouseHomey commented
          Editing a comment
          I have that pot and love it. Made in France too!
      • Greasy
        Charter Member
        • Jun 2015
        • 196
        • Oahu
        • Traeger Pro 22
          18.5 WSM
          Weber Kettle with SNS
          Weber Genesis
          Weber Smokey Joe

        Top | #5
        Cumin is in a lot of chili powders. Don't forget to adjust for that. I don't use chili powder either but I use poblanos instead of anaheims. I use 4 poblanop and 4 jalapenos and it comes out pretty good.



        Comment


        • ecowper
          ecowper commented
          Editing a comment
          I probably will need to up the cumin that I normally put in the chili since I’m not using chili powder. Good point.
      • FireMan
        Charter Member
        • Jul 2015
        • 6665
        • Bottom of Winnebago

        Top | #6
        If you want the kick, I keep the seeds and the “ thing (white) they come attached. Your count is almost what I had in mind. I was figuring 3 Anaheim’s, so 6 will be fine. 4 of the bad boys is cool. Ahumadora’s habenero, I’d be careful with as he hinted at. I think it will really be cool in your experimentation.

        Comment


        • EdF
          EdF commented
          Editing a comment
          "Cool"? ;-)

        • FireMan
          FireMan commented
          Editing a comment
          EdF , yeah, ya know what I mean, hey,......hey?
      • ecowper
        Founding Member
        • Jul 2014
        • 2752
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        Top | #7
        So here’s what I did ..... my jalapeños from the backyard are hotter than the ones I buy at the store, so I got rid of the seeds ..... I’m cooking 6 lbs of chuck for the chili, so I kinda doubled up

        2 red bell peppers
        8 cloves garlic
        medium yellow onion
        8 Anaheim peppers
        4 green jalapeños
        8 Red jalapeños (they were kinda small, so more like 4 regular ones)
        1 tablespoon olive oil
        1 tablespoon cumin

        I roasted the peppers, onion, cloves until they were charred nicely, then skinned, deseeded. PUt everything together and hit with the immersion blender until nicely liquefied. Cooking the chili tomorrow

        this purée has a pretty good kick, but once it’s combined with a bottle of wine and a bunch of beef stock, it’s going to be Goldilocks standard, I think

        I’ll probably use some paprika to get the nice red chili color

        Click image for larger version

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        Last edited by ecowper; September 15th, 2018, 05:49 PM.

        Comment


        • EdF
          EdF commented
          Editing a comment
          We look forward to your result!

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          This thread is mint!
          Look forward to see the result.
      • JGo37
        Club Member
        • Apr 2018
        • 1212
        • the LOU
        • Cookers:

          22" Blackstone Griddle, with stand & hood
          CharGriller Portable Firebox - so modified you'll BLOL
          Kitchenaid #810 Charcoal Grill - highly modified
          Weber BI-code Black Performer w/Igniter
          Weber DE-code Red Limited - 'Lucille'

          Accessories:

          Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
          BBQ Dragon kettle shelves - 2
          Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
          Fyre Dragon Kettle Ribbin' Ring
          Fyre Dragon Kettle 2-Zone Smokin' Sheet
          OneGrill Rotisserie for the Kitchenaid
          Smokenator
          Smoking Tubes: 2x12" & 1x6"
          SnS
          Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

          My Helpers:

          Anova 900W Sous Vide Cooker w/Radios
          Instant Pot 6Q Duo
          Nesco Tabletop Roaster
          & the PIT!

        Top | #8
        I'm late to the party and everyone covered what I was going to say. I don't like using commercial chili powder. I'm making American Chili powder now using 4 or 5 different peppers, and experimenting with ratios. I've roasted them, and have been shifting them in and out of the dehydrator to finish things.

        I do love cumin. And I chop up bells and jalapenos, sauté and add them. I've never pureed. My recipe is a lot different than yours. So, send me some?

        Paprika is mystifying to me. I've got 3 kinds from Budapest with radically different taste profiles. So, which to use is always complicated with unexpected but not unwelcome results.

        Looking forward to your summary!

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          The thing about commercial chili powder is how long it has sat in a warehouse somewhere, losing flavor every single day.
      • ecowper
        Founding Member
        • Jul 2014
        • 2752
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        Top | #9
        I purée’d cause that is what my wife does for the base of her chile verde. I figured I would take the same approach. I will probably add the chili purée in batches until I’m happy with the heat profile.

        Will definitely provide a full summary of the cook in the chili sub-forum

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1296
          • Minneapolis / St Paul burbs
          • Charcoal - 22" Weber Kettle
            Gas - Saber
            Smoker - Green Mountain Daniel Boone
            Portable - Charbroil Tabletop Propane Grill

          Top | #10
          I'm late too, but I have done this myself with dried chilies. Here's what I do.

          ​4 ancho chilies
          2 pasilla chilies
          2 guajillo chilies
          2-4 chipotle chilies in adobo sauce

          Heat the dried chilies on a skillet over medium heat for a couple of minutes on each side. Remove from the heat, add to a bowl, and cover with hot water. Soak the chilies for about 30 minutes, until soft. When the chilies are soft cut them in half lengthwise, remove the seeds and veins, and add them to a blender together with the chipotle chiles and a bit of fresh water. Use as much water as needed to make a nice puree. Process in the blender until smooth.

          I use cumin and some other spices with this, but no chili powder. Keep in mind that an ancho is just a dried poblano. There are always two names, the fresh name and the dried/smoked name.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Once I’ve used up my peppers from the garden, I’m gonna do this

          • JCGrill
            JCGrill commented
            Editing a comment
            ecowper once you have done both I bet it will give you other ideas
        • texastweeter
          Club Member
          • Jul 2017
          • 1970
          • Republic of Texas

          Top | #11
          toss the onions, tomatoes (of you make your own sauce) garlic and 4 of the Aneheim in the smoker. perl and quarter the onions, quarter the tomatoes, peel and half the garlic, destem and split the peppers. Put the smoke to them heavy like for about 45 minuyes with oak. Dice up 4 of the jalapenos and add raw to the pot when it all comes together. Dice up another couple green jalapenos for garnish and crunch on top. Smoke dehydrate the red jalapenos to make chipote.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4115
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Slow n Sear
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              A 7 year old princess foster child
              Patience and patio furniture
              Lots of ice cubes
              "Baby Girl" The cat

              Erik S.

            Top | #12
            Try a Morita. It's a dried chili. Or chile de arbol. A Morita is a dried chipotle with out the saucy adobe. They are fantastic! And hot!

            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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