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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 is 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.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

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. 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 $269 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.

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.

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

By Meathead Goldwyn

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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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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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