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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

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GrillGrates Take You To
The Infrared Zone

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

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $289 delivered to your door!

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

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

Amp Up The Smoke

mo's smoking pouch

Gold BBQ AwardMo's Smoking Pouch is essential for gas grills. It is an envelope of mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of oxygen that gets in so the wood smokes and never bursts into flame. Put it on top of the cooking grate, on the burners, on the coals, or stand it on edge at the back of your grill. It holds enough wood for about 15 minutes for short cooks, so you need to refill it or buy a second pouch for long cooks like pork shoulder and brisket. Mine has survived more than 50 cooks. Click for more info.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

tailgater magazine
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David Letterman's Top Ten Barbecue Lists

Reprinted with permission of Worldwide Pants.


Top Ten Signs You're at a Bad Barbecue

David Letterman, June 11, 1997

10) Everything on the grill has a long, thin tail.

9) To avoid burning, chicken breasts are covered in Coppertone.

8) The "cole slaw" is just mayonnaise and lawn trimmings.

7) The three-legged race is won by a three-legged guy.

6) Every couple minutes, the cook drops his pants and flips himself with the spatula.

5) Host tells you the burgers are 20% beef and 80% critter.

4) The steaks have been sitting in marinade sauce all night, and so has your Uncle Earl.

3) You have to sign a legal waiver before you eat the potato salad.

2) Things seem tense between your hosts, Frank and Kathie Lee.

1) The guests all have grill marks on their foreheads.


Top Ten Things You Don't Want To Hear at Your Family Barbecue

David Letterman, June 30, 2000

10) I got the idea for this recipe from watching Survivor.

9) Which do you want first, kids, ice cream or the name of your real father?

8) I made the potato salad three weeks ago, so it's naturally red, white and blue.

7) Somebody keep the cops busy while Dad buries the knife.

6) It's me, Aunt Susan - you remember me from last year as Uncle Jeff.

5) And now cousin Dave will show us slides of his quintuple bypass.

4) If you don't wash your hands, it gives the burgers more flavor.

3) By the way, your wife is an excellent kisser.

2) Pick up your pants, Grandpa - that's not how you put out a barbecue.

1) Dude, that firecracker really did a number on your eye.


Top Ten Questions Received By The Weber Grill Hotline

David Letterman, June 16, 2011

This list aired during the week that New York Congressman Anthony Weiner resigned after Tweeting risque pictures of himself to women, and after more than 30 people died from eating E. coli contaminated sprouts. During the intro to this list, Dave and Paul engaged in banter about grilling.

Dave: All you need to know about grilling is to light it up, put the meat [on] and you're in business. It doesn't make any difference how it comes out. Who cares? You're drunk!

To Paul: If you've got a gas powered grill you're not really grilling. Do you have a gas grill?

Paul: Yeah.

Dave: No no no, that's for babies.

Paul: I'm not grilling? What have I been doing?

Dave: You've just been cooking outdoors.

The list

10) "Why does barbecuing in the house make me sleepy?"

9) "Can one cook giraffe meat on the sum-bitch?"

8) "Where's the nearest emergency room?"

7) "When is the 4th of July this Year?"

6) "Which sunblock should I put on my burgers to keep them from burning?"

5) "In an average day, how much charcoal starter should I drink?"

4) "Do you have any good recipes for German bean sprouts?"

3) "Is it safe to use my grill while driving?"

2) "Want to see naked pictures I took of myself at the Congressional Gym?"

1) "What's the best way to remove grill marks from my ass?"


Tips for grilling

David Letterman 6/3/2013

10) Test the grill temperature by putting your hand directly on the grate.

9) Constantly turning burgers and hot dogs is a great way to avoid interaction with others.

8) Treat guests to a pleasant surprise. Stuff burgers with cheese, bacon, or loose change.

7) Help meat retain its natural juices by applying a thick coat of antiperspirant.

6) Cooking shish kebab may result in a visit from the Department of Homeland Security.

5) While the grill is hot, burn incriminating photos or ducuments.

4) Entertain guests by making a slide whistle noise when you slip a hot dog into the bun.

3) Remember, technically you're not inappropriately touching someone if you use tongs.

2) To keep unused pickle slices fresh, reassemble them before storing.

1) Nothing says "The party is over" like urinating on the hot coals.

 


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grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

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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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