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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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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)
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Salsa Verde Pull Pork Enchiladas

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  • Top | #1

    Salsa Verde Pull Pork Enchiladas

    Living in the Southwest has its culinary advantages due primarily to one thing, Mexican cuisine. Although Mexican cooking can be had literally anywhere in the country, this true and vibrant cuisine has greater variety, depth and authenticity the closer you get to Mexico. Mexican cuisine here in the Southwest is more than just tacos and fajitas. It has become regionalized and morphed into what is better known as a variety of Mexican-American dishes.

    Take for instance the quintessential Tex-Mex of my state. It’s a fusion of rich Mexican traditions of the first Tejano peoples with that of American cooking. Emphasis in Tex-Mex food is on cheeses and red ripened peppers. Sauces tend to be redder in color as a result, utilizing the ripe peppers often times with tomatoes to produce a salsa rojo. Obviously it’s a much hotter sauce and is spiked with onions, garlic and cumin.

    Moving further west into New Mexico, the cuisine changes as a result of fusion with the native American Pueblos with that of the Hispanics who migrated to the region. Here the emphasis is on spices, herbs and various kinds of green peppers. Often seen in this region are the Hatch peppers, grown and prized for their unique flavor, which are much like the Anaheims further west. Key to the sauces used in Nuevo Mexicano cooking is the tomatillo. Although it has the appearance of a tomato and is in the same general family, it has a distinct flavor. Thus the sauces from this region tend to be earthier and greener resulting in a salsa verde.

    Although I tend to eat a lot of local Tex-Mex, I also cook and crave New Mexican dishes. For these enchiladas then, we’re going Nuevo with a homemade salsa verde. This versatile sauce can be used on a variety of things from chili, enchiladas, tacos and toppings for hamburgers and even fried eggs. Although it can be bought pre-made in a jar, the difference and freshness of making it from scratch puts the prepared versions to shame.

    Salsa Verde

    I try to prepare my salsas for refrigeration overnight. The flavor profiles need to meld together to get the best out of the blend. It’s relatively easy to prepare, but does take a little bit of work on the front end. The peppers used here are Anaheims and poblanos, but the variety is really up to what is available to you. Stay with the milder types, this is not a sauce that screams fire red. (Sourcing for this sauce comes courtesy of Pitmaster Club member ofelles and modified from shrinkingkitchen.com)

    Type: Versatile Sauce
    Cuisine: Mexican-American
    Makes: 4 cups
    Takes: 45 minutes of prep and 90 minutes of cooking


    2 tablespoons of lard
    1 onion diced
    4 cloves of garlic minced
    1 pound of tomatillos
    2 jalapeno peppers
    3-4 Anaheim and/or poblano peppers
    Juice of 1 lime
    3 cups of chicken broth
    1/2 cup of chopped fresh cilantro
    1 teaspoon of cumin
    1 teaspoon of Anaheim or regular chili powder
    1 teaspoon of kosher salt
    1/2 teaspoon of ground black pepper


    1. Preheat the broiler. Place the poblano, Anaheim and jalapeno peppers onto a foil lined baking sheet. Roast, turning frequently, until skin is blackened and peppers are softened and cooked, about 15-20 minutes. Place the peppers into a folded paper bag and allow to steam for 15 minutes. (Alternatively use the same method on your open flame outdoor grill).

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    2. In a medium heavy bottomed pot, heat the lard until liquefied and add the onion. Sautee for about 3-4 minutes until soft then add garlic and continue to cook for an additional 1-2 minutes.

    3. Peel the skin from the roasted peppers, allowing a bit of the char to remain. Chop into large chunks. Remove the husks from the tomatillos, rinse and quarter. Add the peppers, tomatillos, cilantro and lime juice to a blender and blend until medium smooth. If need be add a little oil or chicken broth to help the blend.

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    4. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper whisking to combine. Bring to a boil then reduce and simmer on low for about one hour to reduce and thicken.

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    5. Place the final mixture back into the blender or use an immersion blender to achieve a consistently smooth sauce.

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    Pulled Pork Enchiladas

    Now that we’ve made a killer sauce, let’s use it to make a dish it was born to be with, enchiladas!! Of course enchiladas are made dozens of different ways and have been adopted, once again, to suit the region you are in. Lending a barbecue theme to my recipe, I chose good old pulled pork for my stuffing. I try to cook about 10# once a month, bag it up in one pound packs and freeze it.

    These enchiladas are pure Nuevo Mexicano. They make use of the salsa verde and Mexican style white cheese (queso fresco) as the primary compliments to the pork. Now that your salsa has been made and has mellowed overnight, let’s get to cookin’ some enchiladas!!

    Course: Lunch or Dinner
    Cuisine: Mexican-American
    Makes: 4-6 servings
    Takes: 45 minutes of prep and 90 minutes of cooking


    1 pound pull pork
    4 cups freshly prepared salsa verde
    2 cups of grated 4 cheese Mexican cheese blend
    2-3 cups of freshly grated Queso Fresco
    10-12 freshly made flour tortillas
    1/2 cup for chopped cilantro
    Sour cream for topping


    1. Begin by chopping your pull pork to about a 1/2” consistency. The goal is to not have large shreds of meat when cutting your bite size pieces.

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    2. Place a tortilla on your counter or work surface and take about 2-3 ounces of the pork and place it lengthwise at one end of the tortilla....

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    3. Next place about 2 tablespoons of salsa verde over the top of the pork…..

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    4. Followed by a generous helping of Mexican blend cheese. Roll the tortilla away from you, tucking and folding until you have a tight taco. In a Pyrex or metal baking dish, line up your tacos snugly. You should end up with about a dozen or so in the dish.

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    5. Pour the remaining salsa verde over the top of the tacos. Move the individual pieces around with a fork and gently work the sauce between each one. Follow that by spreading an even layer of your freshly grated Queso Fresco cheese. Sprinkle the cilantro over the top of the cheese.

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    6. Place your dish in a pre-warmed 350* oven. Cook for about 30 minutes or until the cheese is melted and beginning to bubble. (Alternatively this could be done outside on a smoker to lend another dimension to the dish)

    7. Let cool for about 10-15 minutes and serve. I like mine with a little sour cream on top and a side of homemade guacamole.

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    Last edited by Troutman; May 2nd, 2019, 07:02 AM.

  • Top | #2
    Holy cow, does that look & sound fantastic.


    • Top | #3
      Great post Steve!! We do a similar styled salsa verde but will give yours a go in the near future. Thanks for the share.


      • Top | #4
        Holly Smokers !!! Man that looks good ! Thanks for sharing your recipe .


        • Top | #5
          Loves me some salsa verde. The wife makes a good one. Definitely prefer true Hatch chiles over Anaheim. That looks amazing. I believe Mexican food is definitely my favorite. There is so much versatility and vibrance to Mexican food.


          • Bkhuna
            Bkhuna commented
            Editing a comment
            Hatch chili's! Got a few pounds left from last seasons chili roast. I mix Hatch, Serrano, and Tomatillos as my base.

          • Troutman
            Troutman commented
            Editing a comment
            Agree, when you can get the Hatch they are the best !!!

        • Top | #6
          Loves me some salsa verde. I make Mexican food almost daily.

          Excellent writeup, pics an food, Brother!


          • Top | #7
            Another winner going on the to cook list. Thanks for sharing. I have a question though.
            Step 3 for the salsa says
            3. Peel the skin from the roasted peppers, allowing a bit of the char to remain. Chop into large chunks. Remove the husks from the tomatillos, rinse and quarter. Add the peppers, onion, tomatillos, cilantro and lime juice to a blender and blend until medium smooth.
            Step 4 says
            4. Pour the blended mixture into the pot with the onion and garlic. Add the chicken broth, cumin, chili powder, salt and pepper whisking to combine.
            Are the onions divided, with half going into the pot with the garlic and the other half going into the blender? When I make this, I want it to be Troutman perfect
            Last edited by klflowers; May 1st, 2019, 04:14 PM.


            • Troutman
              Troutman commented
              Editing a comment
              Good catch, sweat the onions, they don’t go in the initial blend, you’ll catch then in the final blend. I’ll make that change, thanks !!!

            • klflowers
              klflowers commented
              Editing a comment
              You’re welcome. I was reading it closely cause I could almost taste it. Man it sounds good.

          • Top | #8
            Thanks for the mention Troutman on the sauce. Only it's ofelles not ofellas. I've used the sauce on everything including enchiladas and as a dip.


            • Troutman
              Troutman commented
              Editing a comment
              Seems I have more clean up to do

            • ofelles
              ofelles commented
              Editing a comment
              Not a problem just wanted to nip it the bud. Lot of people do that because of the way it is pronounced

          • Top | #9
            Ya got my mouth waterin' Steve...


            • Top | #10


              • Top | #11
                What a write up! Thanks for sharing this with us. Great step by step directions.


                • Top | #12
                  This is on the list now. Sounds amazing!


                  • Top | #13
                    Great write up, looks fantastic, going to give this one a go for some special occasion.
                    I'm lucky enough to have to have a relatives in Dallas, Frisco and for a time in San Antonio so I have developed a real taste for southwest cooking that I've incorporated into a lot of my cooking/smoking.
                    Love getting down there and hitting up local pits/eateries, the Riverwalk in SA is amazing, to me anyway, words don't do it justice.
                    I head to Dallas every year for the Southwest Classic, A&M/Ark, and its a food fest around the game.
                    My nephew in Frisco is quite an accomplished smoker in his own right, he does a wicked smoked brisket he's marinated in a variety of local southwest peppers.
                    Keep up the great smoking.


                    • Top | #14
                      Well, now I'm hungry again, and its only just past breakfast time (and almost time for a 2 hr meeting...*sigh*)


                      • Top | #15
                        Profound thanks from a fellow Texan. This looks to be a keeper.