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If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us who bought what, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

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.

Our Team Of Writers, Reviewers, Consultants, And Editors

"Praise is cheap, but criticism is priceless." Jerome Goldwyn, my Dad

By Meathead Goldwyn

All the articles, recipes, and tips on technique, on AmazingRibs.com are written by Meathead but I stand on the shoulders of some very helpful people, listen alphabetically.

Brigit Binns, Culinary Consultant, Confidant

brigit binnsBrigit Binns is my culinary consultant, occasional editor, advisor, and confidant. She is also is the esteemed author of more than two dozen cookbooks (many for Williams-Sonoma).

She has taught me much, corrected my stupidities, and sent me recipes to test for her books that always bowl me over. She teaches bread and pizza baking outdoors at her wood burning oven in Paso Robles. Follow her at TheCrispyBit.com.

Dr. Greg Blonder, Science Advisor, Mythbuster

dr greg blonderDr. Greg Blonder, is an amazing polymath and the AmazingRibs.com resident science advisor and mythbuster. He has a physics BS from Harvard and a physics PhD from MIT. In his life as a physicist he rose to become the Chief Technical Advisor at AT&T's legendary Bell Labs and he holds more than 80 patents in the areas of optical disk recording, integrated fiber optic devices, displays, computer systems, software, and user interfaces. He has designed furniture, electronic window treatments, and some very cool toys.

As an entrepreneur, he has been a partner at the Morgenthaler Ventures, a technology centric venture capital firm that has supplied funds to Apple among others. He has also lectured at Columbia University and Wharton, written a number of articles for Business Week, and teaches Scenario Planning part time at Parson's The New School for Design.

His love of food, especially barbecue, has brought him to food science where he conducts original research for this website, and patiently answers my dumb questions.

Jerod Broussard, Comments Moderator

jerod broussardJerod Broussard is a maestro of the popular drum smoker and he checks the comments on that page regularly to help owners. Born and raised in Southwest Louisiana on a rice farm, Jerod earned a Bachelor's degree in Animal Science and moved to Texas where he has been a food inspector since 2002. Don't be shy with your questions regarding chicken, Jerod inspects about 15,000 a day prior to them being chilled and processed. Like just about everyone who owns a Pit Barrel, he's an enthusiastic fan who can't stop smokin'.

Max Good, Director of Equipment Reviews & Keeper of the Flame

max goodMax is the man in charge of finding the best products for the AmazingRibs.com Equipment Reviews section. Max loves barbecue so much that he took his barbecue sauce recipes, had them bottled, and now sells Black Swan Premium, All-Natural Sauces around the world.

Barbecue was not his first career. He earned a BA from Columbia College in Chicago and studied at the Cleveland Institute of Art and the Dana School of Music. He has been involved in every aspect of film, video and music production. He edited the 1991 Academy Award nominated documentary, "The Mark of the Maker" and "Universal Hotel", which is part of a permanent exhibit at the Dachau Memorial Museum.

Norma Goldwyn, Copy Editor

norma goldwynOne of the fringe benefits of having a retired schoolteacher for a Mom is she will gladly underline all my spelling and grammar errors in bright red ink. Mom stays active editing, going to the theatre, and guides art museum tours as a volunteer. She says she's thrilled with her son's success, but still wishes he had become a doctor and really really wishes he would use the name she gave him not the nickname, Meathead.

Jonas Halpren, Advertising Consultant

Jonas has helped me understand a tiny part of the online advertising world, negotiated deals for me, and guided me in many other ways.

George Hensler, BBQ Competition Expert

george henslerGeorge Hensler is the founder and pitmaster for the competition BBQ team named "Who Are Those Guys?" They have been competing on the Kansas City Barbeque Society (KCBS) circuit since 2007. He is a columnist for the KCBS Bullsheet and the National BBQ News and he has written two books, Totally Q, an insider's look at the crazy world of barbecue and Startin' the Fire , a "how to" book on starting your own competition BBQ team. He resides with his family in Street, MD.

Jason King, Videos

jason kingKinger loves to cook and shoot videos. A while ago he started sending me short vids he made of my recipes and I loved them. Now many of them now appear on these pages to help you visualize the process. You can also see them on BBQFOOD4U. Kinger lives in Toronto and says "My Mother told me 'If you wanna eat you better learn to cook.' So I did. Cooking, filming, editing, and cleaning up the mess is a lot of work, but I just love to show everyone how easy it is to make delicious food."

Lisa Lynott, Artist & Illustrator

lisa lynottHow lucky can I get? My neighbor across the back fence is an accomplished artist and she is slowly replacing my crude drawings with polished professional illustrations that explain complex concepts.

Lisa is a technical illustrator who studied illustration and graphic design at the American Academy of Art, Chicago, and scientific and botanical illustration at the Morton Arboretum in Lisle, IL. A senior designer at the Brookfield Zoo, Lisa's animal and plant illustrations have appeared in publications and zoo exhibits. Other projects have included anatomical illustrations for physical therapy manuals and corporate graphics. She has also exhibited drawings in groups shows in Chicago.

Dr. Antonio Mata, "The Meat Geek"

tony mataDr. Antonio Mata, PhD, is a meat scientist known around the world as "The Meat Geek". He has been a Consulting Technical Coordinator to the National Cattlemen's Beef Association and the discoverer of the Petite Tender steak and the Las Vegas Strip Steak. He was also involved in the discovery of the flatiron steak. He answers my meat questions and makes me laugh.

In 2013 he was #44 on the Fast Company magazine list of the 100 Most Creative People. Here's a link to an interview with him on CBS News. Also, Meatingplace Magazine did a cover story and posted videos about him and the LVSS.

James Maivald, Webmaster

jim maivaldJim is head of Desktop Design in Chicago. He is an Adobe Certified Expert (ACE) and Adobe Certified Instructor (ACI) with over 20 years of experience working with graphic design and office productivity software. He has written two books for Adobe Press and hundreds of articles on graphic design and electronic publishing. He is a nationally known speaker and presenter who represents Adobe Systems at industry events and seminars nationwide.

His associate, Jeremy Chambers, is a Drupal database expert and his remarkable skills created our equipment reviews database.

We also benefit greatly from the consultations and expertise of Paul Huntsberger of 303software and Alex Hambrick of Cloud[8]Sixteen.

Bill McGrath, Thermometer Maven

bill mcgrathBill McGrath is our Thermometer Maven. He has sophisticated equipment, an electrical engineering degree from Cornell University, and an MBA (almost) from UC Berkley. Despite being mostly retired, he is still the person responsible for developing and updating all of ExxonMobil's training modules for their refinery and chemical plant electricians worldwide. He is an avid cook, oenophile, photographer, pilot, scuba diver, and motorcycle buff. He lives in a motor home and he and his significant other follow the sun. He started with us in February 2014 and his first reviews will appear online soon.

Sarahlynn Pablo, fact checker

sarahlynn pabloSarahlynn Pablo helps with fact checking and has done a lot of work on our cooking glossary. Her writing on the history and cuisine of the Philippines appears in the book, Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. Sarahlynn blogs about culture, food and travel at sarahlynnpablo.com.

David Parrish, Comments Moderator

david parrishParrish has so much steel on his deck it is in danger of collapsing (six cookers and counting). Among his tools is a Hasty Bake 256, and he checks the comments on that page regularly to help other owners. Dave is a nine year veteran of the US Air Force where he flew C-130 cargo/transport aircraft in the navigator crew position. He returned home to the South to settle into civilian life as an Information Systems Auditor.


Please read this before posting a comment or question

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. 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 can't help you. Please read this article about thermometers.

MISSING COMMENTS. On March 16, 2014 the company that supplied the software for our comments section went out of business. The company that bought them was not up to our standards, so on April 17, 2014 we moved to a new service and and thousands of previous comments were lost. So we must begin again. Sigh. Click here to learn more about our comment system.

Moderators

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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.

Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore and Quantcast. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that 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 website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.