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Meathead's Award Winning
Meat Temperature Magnet

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GrillGrates Take You To
The Infrared Zone

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Hot Stuff Barbecue & Grilling AwardGrillGrates amplify heat, eliminate hot spots, and block flareups. This is the concept behind the expensive new infrared grills. A must add-on for all gas grills. Click here for more about GrillGrates.

The Smokenator:
A Necessity For All Weber Kettles

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Hot Stuff Barbecue & Grilling AwardIf 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.

Digital Thermometer: Stop Guessing!

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Hot Stuff Barbecue & Grilling AwardA good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click for more about thermometers.

The Best Steakhouse Knives

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

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Chief Judge Meathead to do Ribs Demo and Serve as Chief Judge at College Football Hall of Fame

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College Football Hall of Fame Kickoff Riboff benefitting the Lions Club of America, Campaign SightFirst II

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How to Make Amazing Ribs

"How to Make Amazing Ribs" is a seminar in which Yours Truly will show attendees tricks of the champion pitmasters: How to select from the different cuts, how to prepare the slabs, how to cook them for max flavor and tenderness, how to get seductive smoke into the meat on your grill, the Texas Crutch, how to make a signature sauce, and how to use it. There will be some cool door prizes for attendees, too. Beer, wine, soft drinks, ribs, and sides will be available for purchase, and there will be a band.

Once again I have been overlooked by the membership committee of the College Football Hall of Fame (read the case for my installation below), and, although I am deeply disappointed, I have still consented to be Chief Judge and do a ribs cooking seminar at the Hall's first and hopefully annual Kickoff Riboff. Join me in South Bend, Indiana on Saturday 7/14/07.

Meathead's College Football Record for consideration by the Selection Committee

I had an illustrious college football career worthy of Hall of Fame recognition and a major Hollywood motion picture. Why I am not in the Hall is a mystery. You be the judge:

In spring of 1970 I was the sports editor of The Florida Alligator, winner of the Hearst Award for Best College Daily. I was allowed to cover the Gators' spring training in the manner of George Plimpton's award winning book, Paper Lion. In pads. I was assigned the locker next to defensive end and future Hall of Famer, Jack Youngblood. At 6'4" and 246 pounds, he was assigned the job of making sure I put my helmet on straight and that, at 5'7" and 160, I was not killed.

Although I was a high school linebacker, I became a safety that spring. For three weeks I documented the rigor of the teams' practice sessions, the camaraderie and hijinks of the locker room, and the pressure of the classroom. My stories ran in the campus paper and summaries were picked up by the Associated Press and run in newspapers around the state.

The climax was the Orange vs. Blue intrasquad game in the stadium before paid fans. I stood with a clipboard right behind Coach Ray Graves taking notes most of the game. Occasionally I would wander over to the bench to interview breathless players returning from the hot battlefield to quench their thirst with the newfangled sports drink, Gatorade. Then, with about 20 seconds left, time for one last play, Graves called time out and barked out "Paper Gator!" I did not hear him. He looked right at me and screamed my handle again. Youngblood elbowed me. I froze. Youngblood shoved me. I trotted to the sideline. "Get in there!" Graves demanded. I sprinted on the field, buckling on my helmet. The PA announcer bellowed "Here's Paper Gaaaaaaator!" and the stands erupted. In laughter.

When I got to the huddle, the defensive captain told me I was not the safety. I was "Mike" (middle) linebacker.

Confused at being told to line up at a position I had not played all spring, I hunkered down in the linebacker squat about two yards from the offensive center. We usually played a five man line, and the Mike linebacker lined up on the tail of the nose guard. This time we had a four-man front. There was nobody between me and the center. I also noticed that the offense, which usually played with only one running back, was in an "i" formation, with two backs lined up directly behind the quarterback. I looked at the sideline. The entire team was standing, laughing, and pointing. Uh oh.

The ball was snapped, and out of self preservation, like a rabbit diving for a hole, I buried my face mask in the turf straight ahead. Unprepared for this tactic, the center tripped over the speed bump at his ankles, the fullback ran up his back, and the inexperienced ball carrier trying to cut right at the last moment, got his foot hooked around the fullback's leg and went down for a 1 yard loss.

That's right, my career stats in The Swamp are one play, one tackle, for a one yard loss. How many linebackers can match that?

So I ask, Why am I not in the Hall?

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1) Please use the table of contents or the search box at the top of every page before you ask for help.
2) Please click the "Follow Conversation" button or the "Email" button below your comment so you will be alerted when we reply.
3) Please don't ask any questions that involve temperature unless you tell us that you are using a digital thermometer! Dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so we can't help you. Please read this article about thermometers, then buy one of our recommendations, and then, if the problem persists (chances are it won't), hit us with your questions.
4) Please tell us everything we need to know to answer your question like the type of cooker you are using.

5) If you are shopping for a grill or smoker and need help, tell us your budget!

About this website

AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. 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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.

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© Copyright 2013 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means you need written permission to publish or distribute anything on this website. But we're easy. To get reprint rights, just click here. You do not need permission to link to this site. Note: Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.