This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Long distance recipe success!

  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    Long distance recipe success!

    My daughter lives in Chile. There is a chili contest next week, and she wanted to know if her dad, the vaunted chilimaster of Mountain Top PA, had any recipes to share.

    Of course I do.

    Then she found out that the contest required her to make 10 kilos of chili, and she has this tiny apartment and mini-kitchen. Not impossible, but pretty much out of the question for a beginner. Heck, I wouldn’t do it, especially in her apartment. But, she said, now I want to make chili!

    Now, Mosquette has some unusual preferences: she doesn’t like onions, she doesn’t like tomatoes. They can be okay in recipes, but raw onions and tomatoes are out. HOWEVER, the original Bowl of Red... the product of the Chili Queens of San Antonio... you can make that without tomatoes or onions. So, via texting, I coached her through it.

    1 1/2 kilos of huachalomo (Chilean word for chuck roast)
    4 cloves garlic
    3 tablespoons chili powder
    2 tablespoons cumin
    1 tablespoon Mexican oregano
    beef broth, chicken broth, or lager beer
    aji verde (green aji peppers)
    salt & pepper
    masa harina

    I had to stick with stuff she could get, and would use, so no dried chile peppers. Via text I gave her the process: cubing and browning the beef, sweating the garlic and peppers and spices, deglazing with the liquid, simmering uncovered until the beef cubes are soft, mixing the masa with water and adding it in. Then after it simmers, taste it frequently: if it needs more salt, or pepper, or cumin, or chili powder, if it seems watery, or too thick, etc. You know. Cooking. Instead of reading a recipe. She sent a photo right after she poured in the beer:

    Click image for larger version  Name:	F06A1273-0018-4A8A-AD61-71E66A0CFF5B.jpeg Views:	1 Size:	258.5 KB ID:	704421

    Her reply, in texts: “Dad.” “Amazing.” “We. Loved it. Thank you!”

    I told her that the basic outline is almost 200 years old, and that it was what chili tasted like back when it was first cooked, and she was pretty impressed by that.

    You know, chili is pretty adaptable, but the basics can be a revelation. If you are used to the endless variations of ground beef and tomatoes chili, beans or no beans, oddball ingredients, special spice blends, and it all gets tiresome. If you do try this, you will be astonished at how good it is. (And, if you add an onion, it is still really good.)

  • Top | #2
    Maybe you should talk Huskee into a services offered channel here, you could be the resident coach!


    • Top | #3
      Family text cooking school !!!!
      luv it
      And the chili looked good


      • Top | #4
        Mosca = Recipe Texting Coach


        • HouseHomey
          HouseHomey commented
          Editing a comment

      • Top | #5
        Tell her Great lookin pot o chili, sez I!
        Nice Job, Dad!


        • Top | #6
          Not too shabby. Way to go.


          • Top | #7
            And no beans....THANK YOU !!!!!


            • Henrik
              Henrik commented
              Editing a comment
              I’m with the no beans party.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Even though th dogs would bury their beef bones in th yard, no cattle ever sprung forth, so we added beans, to help stretch out our bellies closer to th full mark
              I make chilis with, an without, an when ya meet a good bowl of chili, it don't matter one whit to me, whether, or not it has beans...

            • IowaGirl
              IowaGirl commented
              Editing a comment
              I'm with ya, Mr. Bones. I grew up eating my family's pork, but we didn't have a cattle herd, so my family didn't eat beef a lot. Beans, being less expensive but still nutritious and filling, were (and still are) a good way to stretch a recipe to feed a hungry family. Just like noodles and potatoes stretched my grandma's one chicken to feed a large family gathering. I didn't think nuthin' of it back then and I still don't. Maybe that's my poor folk upbringing showing, but I'm okay with that.

          • Top | #8
            For anyone interested in the history of chili:



            • Troutman
              Troutman commented
              Editing a comment
              Great article

            • Michael Brinton
              Michael Brinton commented
              Editing a comment
              This part was hilarious... "for no stranger, no matter how terrific a durned fool he is, ever calls for a second dish. He almost always calls for a big cistern full of water, and you can’t put the water in him fast enough with a steam engine hose."

          • Top | #9
            Very nice! Saving this recipe next to fzxdoc meatloaf recipe.


            • Top | #10
              Originally posted by Troutman View Post
              And no beans....THANK YOU !!!!!
              From 1877:

              ”Speaking of hot things, at San Antonio they have a dish called chili con carne. It is of Mexican origin, and is composed of beef, peas, gravy and red pepper. It is awful seductive looking, and gives a fellow the idea that he has a soft thing on hash. They always have enough to go around, for no stranger, no matter how terrific a durned fool he is, ever calls for a second dish. He almost always calls for a big cistern full of water, and you can’t put the water in him fast enough with a steam engine hose.”

              peas = beans.

              For my taste, I love it both ways, and all ways: basic, complicated, Texas style, Eastern style, Cincinnati style, beans, no beans, tomatoes, no tomatoes, hot, mild, in between, canned, frozen, on hot dogs, and hot dog chili cold from the can with a spoon.


              • ofelles
                ofelles commented
                Editing a comment
                I'm going to stick my neck and say you kind of like chil 😉

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I'll have what Brother Mosca is havin, please!
                Big Bowl, if'n yall don't mind...
                Last edited by Mr. Bones; June 30th, 2019, 01:05 PM. Reason: n vs m

              • smokin fool
                smokin fool commented
                Editing a comment
                peas=beans....now I hate beans too....yeesh

            • Top | #11
              Nice.. I and the rest of Latin America use Whatsap for texting, frre and works great.. I won a chilli cook off a few years back here in Buenos Aires. (loaded the chile with 2 briskets) Let us know how she does..


              • Mosca
                Mosca commented
                Editing a comment
                We use WhatsApp all the time, even for phone calls! She isn’t entering the competition, it’s too big of a challenge for someone who doesn’t really know what she’s doing yet.

            • Top | #12
              Not to go off on too much of a tangent but that Texas Monthly article Mosca posted above hits on an interesting point, chili really used to be the state dish of Texas. Everyone thinks of barbecue and especially brisket but chili (and you can read the article) used to be it. I say used to be because bbq has since taken the throne.

              When I first moved to Houston in the 1970s, the largest rodeo on the planet, the Houston Livestock Show and Rodeo, had as one of its main attraction a chili cook off in the parking lot of the Astrodome. Think of it as a kind of mega tailgating event. Mixed in with the chili were these guys and their big offsets cooking barbecue as well. As the bbq grew and the chili faded, eventually the name changed to the Barbecue Cookoff rather than the Chili Cookoff. Kind of a joke there in the transition years when bbq was all you could get at the event, the name remained the Chili Cookoff.

              Bit of Texas history and lore, thought I'd share.


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Reckon as long as there was chili / and / or BBQ, I'm good with th menu!
                I'll muddle through, somehow, dang it!

              • Troutman
                Troutman commented
                Editing a comment
                I think the barbecuing was there originally to support the making of the chili. Good bbq brisket or pork butts or whatever made a good dish even better. I guess folks discovered eating the meat directly was the better way to go !!!

            • Top | #13
              Mosca, you da man!


              • Top | #14
                Looks great, I'll have to try this basic recipe. Sometimes less is more


                • Troutman
                  Troutman commented
                  Editing a comment
                  ..or more or less.

              • Top | #15
                The chili looks great! Awesome it was a success. I completely understand the text coaching through a recipe. My daughter is on her own and she had asked how I make cheesy scalloped potatoes. We were at the coast when she sent me a text. I walked her through all the procedures and about how much of each ingredient to use. She later responded that it turned out just like mine! She had asked me for a cookbook of all the things I made as she was growing up as a Christmas gift.


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Fantastic Job, Ma!
                  That Cookbook will forever be a treasured family heirloom...!!!
                  If'n I beg purty please, with sugar on top, mebbe, ya could share some yer receipts with us, as well???
                  We would be honoured, Sister...

                • tamidw
                  tamidw commented
                  Editing a comment
                  Ha! Thanks, Mr. Bones. I will have to figure it out as I honestly don't really have 'recipes' per se. I am still struggling to get her a complete cookbook! If I have any worthy of sharing, I definitely will.