×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief
(6) Support for AmazingRibs.com!

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

bbq grill and accessories ad
AmazingRibs.com BBQ Logo

message from meathead

Meathead the Barbecue & Grilling Lover Cartoon

Get Smoke Signals,
our FREE e-letter.
No spam. Guaranteed. Enter your email:

bbq ad

http://tinyurl.com/amazingribs

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 what you bought, 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 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

Join our new Pitmaster Club!

Support the website that supports you and get some nifty benefits:

A Comprehensive Food Temperature Guide Magnet that sells for $9.95 on Amazon.com.
Live video seminars with top Pitmasters.
Access to The Pit forum.
Entry into Gold Medal Giveaways.
Support for Operation BBQ Relief.

Click here for details.

benefits to pitmaster club

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. 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.


The space above can be yours at our lowest rate. Click here to go to Blogads where you can upload your ad, pick the duration, and pay with credit card. It's easy!

tailgater magazine
digg

Pitmaster Seminars With An Unprecedented Faculty

"Oh I get by with a little help from my friends. Mmmm I get high with a little help from my friends. Mmmm going to try with a little help from my friends." The Beatles

By Meathead Goldwyn

I want you to meet my friends. They know a thing or two about barbecue and grilling. They've taught me a lot and I'm sure they can teach us all a thing or two more. They are the luminaries of the world of barbecue and each month one joins me live for an online video Pitmaster Seminar for members only. They last for at least an hour, and each session is recorded in case you can't make it. Here's a seven minute excerpt from our seminar on salt with Dr. Greg Blonder. Many members say they are worth the membership fee alone.

Members are able to ask questions in advance and during the broadcast. We will be announcing more dates shortly, but all these Pitmaster Professors are confirmed, with more to come.

If you are not already a member of our Pitmaster Club, click here for more info and to join. - Meathead


DECEMBER 3, 2014 Dr. Greg Blonder, back by popular demand, on "Wood, Smoke, and the Smokering"

blonder

Dr. Blonder's August seminar on salt was such a huge hit we have asked us to come back and teach us about wood, smoke, and the smokering. How much do different woods differ in flavor? What is smoke and is some better than others? How does smoke flavor food? How do I make good smoke? And more.

Dr. Greg Blonder, is an amazing polymath and the AmazingRibs.com resident science advisor and mythbuster. He has a physics BS from MIT and a physics PhD from Harvard. 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.

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. He has enough grills and smokers that he could open a retail business, and nobody I know understands better than he what happens when heat hits meat.


Dates for these seminars will be announced soon, but all these stellar Pitmaster Professors have been confirmed.

Dr. Barbecue (Ray Lampe) on "Up Your Pork Chops Chops"

ray lampeRay Lampe, known far and wide as Dr. Barbecue, is one of the world's most famous outdoor cooking authorities with seven books on the subject, countless competition trophies, and frequent television appearances.

Lampe grew up in Chicago and spent 25 years in the family trucking business. In 2000 it was time to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take the leap. He moved to Florida and turned his hobby into a career.

ray lampe's book on pork chopsSome of the things he has done: He's a judge at the "World Food Championships" in Las Vegas, he's a judge on the Food Networks "Tailgate Warriors with Guy Fieri", he's a judge at the "Best of the West Rib Cookoff" in Reno, he's a contestant on the Food Network Special "Chopped Grillmasters", he's featured on the Food Network's "Best Thing I Ever Ate", he the Spokeschef for The Big Green Egg grill and smoker, he's a spokesman for The National Pork Board, he's a featured chef on "Fishing the Flats" on Fox Sports Network, he served as Executive Chef at Southern Hospitality BBQ in NY, and he's cooked in over 300 BBQ contests and won more than 300 awards. He has also appeared on practically every network including The NFL Network, The Discovery Channel, The Howard Stern Show, Martha Stewart Living on Sirius, NASCAR Sirius Radio, and in USA Today, The Wall Street Journal, Maxim, Life Magazine, and many many more.

His website is drbbq.com. His most recent book is "Pork Chop: 60 Recipes for Living High On the Hog" and that is precisely what we plan to have him teach us how to cook in our Seminar. Optional homework in advance is to read his book and my article on the subject.


Sterling Ball on "How To Make Your Own Signature Rubs"

sterling ballSterling Ball is a game changer. He makes a lasting impact on everything he touches. He's a top pitmaster, producer of best selling rubs, the top internet seller of grills and smokers, a competition organizer, a restaurant consultant, a legendary figure in the music world, and a philanthropist.

In 1973, Ball took went to work in his father's guitar shop and as he grew up he helped grow Ernie Ball Inc. into 400 employees with products in more than 7,000 retail stores in 120 countries. As an instrument designer, he and his team have created instruments for Leo Fender, Keith Richards, Paul McCartney, and John Petrucci – just to name a few.

big poppa smokers rubsIn 2009, Ball founded Big Poppa Smokers, which quickly became the internet's leading retailer for barbecue grills, smokers, rubs, sauces, and accessories. His competition team won the 2012 American Royal Invitational, also known as "The World Series of BBQ." He has founded a new competition, King of the Smokers, called by many competitors the best ever. He was also instrumental in the creation of the BBQ Hall of Fame. Recently, BJ's Brewhouse partnered with Ball to enhance their barbecue menu. Ball and BJ's chefs created the, "Blue Ribbon BBQ," menu using Balls rubs, featured at more than 140 BJ's Restaurants.

In 1992 Ball, his wife Stacey, and their family established The Casey Lee Ball Foundation, a nonprofit organization where 100% of every dollar donated goes to funding for the research of pediatric kidney ailments. By the start of 2014, the foundation has donated more than $8.5 million to pediatric kidney research and other charities.

In his Seminar, we will focus on Ball's technique for developing signature rub recipes and how you can create your own. In advance of the seminar, optional reading are my article on rubs and my article on herbs and spices.


george henslerGeorge Hensler on "Competition Barbecue. It's Different From Other Barbecue."

hensler bookGeorge 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.

Hensler is a very popular 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. You cannot read his work without laughing out loud. He resides with his family in Street, MD.

For his Seminar we will discuss what you need to know about competition cooking, what makes it different from home cooking, and what you need to do after you pay that entry fee. In advance of the seminar, I recommend you read his book Startin' the Fire and our other articles on competitions.


Robyn Lindars on "Seafood"

robyn lindarsRobyn Lindars is the fire obsessed foodie behind GrillGrrrl.com where she's grilled everything from cocktails to mango cobbler. She hosts quarterly Women's Grilling Clinics in South Florida to show women why grilling is a great way to enjoy the outdoors while making healthy, flavorful dishes (that create fewer dirty dishes!). She tries to capture the "Floribbean" style of South Florida in her recipes, such as my West Indies Wings, or South Florida Smoked Fish Dip.

She has appeared on The Food Network's "Chopped Grillmasters" and the Cooking Channel's "Foodography" and her recipes have been featured in The Huffington Post, Esquire, Women's Health, Big Green Egg Lifestyle, The Miami Herald, and USA Today. She is an expert on grilling on sailboats, competes with her father's team at Memphis In May, is a certified BBQ judge, and currently owns three dogs (dog rescue is a passion and a charity she supports) and nine grills and smokers.

For her Seminar, we'll be talking seafood. Optional advance homework: Check out her seafood recipes and mine.


Chris Lilly on "Kick Butt Pork Butt"

chris lilly

Chris Lilly emerged on the barbecue scene in 1992 when he began working for the Big Bob Gibson Bar-B-Q restaurant in Decatur, AL, recognized by The Wall Street Journal as having the best pork barbecue in the country and named the "Best Barbecue Restaurant in Alabama" by the Birmingham News. Lilly is now vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q and Big Bob Gibson Bar-B-Q Franchises operating two company-owned restaurants and a franchise in Monroe, NC.

Lilly is also head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of 11 World BBQ Championships in several barbecue categories, three Memphis in May Grand Championships, the American Royal International Invitational, the Grand Championship at the 2003 International Jamaican Jerk Barbeque Cook-off, and in 2012, he won the title of "King of the Smokers" at an invitational competition organized by Sterling Ball. 

Lilly has been a guest chef for 11 years running at the Food Network's South Beach Wine and Food Festival and has served twice as guest chef at the James Beard Foundation and the American Institute of Wine and Food. Lilly also consults with Kingsford Charcoal as a national spokesperson, the National Pork Board, KC Masterpiece, NASCAR, and Ritz Carlton.

Lilly has appeared on "Live with Regis and Kelly," "The Today Show," "The Martha Stewart Show," "ESPN College Football Live," and "ESPN Game Day," as well as numerous Food Network programs.  In addition to the television appearances, his cooking has been featured in Southern Living, People, Food and Wine, Food Network Magazine, The New York Times, Men's Health, The Wall Street Journal, and Maxim Magazine. Lilly was the co-creator of the nine eppisode "The All-Star BBQ Showdown" for The Outdoor Life Network (OLN) in 2005. In 2006 he was co-creator and executive producer of the "BBQ Championship" series on Versus Network

In 2009, Lilly authored a compilation of recipes, stories, and expert advice on outdoor cooking: "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly".  The National Barbecue Association awarded it "Book of the Year" and it is now in its 7th printing. His second book, "Fire & Smoke, A Pitmaster's Secrets", came out in May 2014.

For his Seminar, we will focus on our perennial favorite, and one of Lilly's signature dishes, Pork Butt. For homework, check out his book and read my article on Perfect Pulled Pork.


Ardie "Remus Powers" Davis, PhB, on "The Best Barbecue Joints In America

ardie davis

Ardie Davis (a.k.a. Remus Powers) is perhaps the best known face and name on the barbecue circuit where he can often be found issuing the oath to judges. He is also beloved for his humorous monthly column in the KCBS Bull Sheet. He was named a Kansas City Barbecue Legend by the Kansas City Star with Calvin Trillin, Paul Kirk, Carolyn Wells, Ollie Gates, Rich Davis, Arthur Bryant, Anthony Rieke, Amazing Grace Harris, and Henry Perry. He also writes a weekly column Kansas City Star Chow Town blog on barbecue-related topics.

bbq book by davis and kirkLately, Davis has been eating his way across the nation with Chef Paul Kirk working on the second edition of America's Best BBQ by Ardie A. Davis and Chef Paul Kirk, to be released in May 2015. His other books are 25 Essentials: Smoking; 25 Essentials: Grilling; America's Best BBQ, with Chef Paul Kirk; the 25th Anniversary Kansas City Barbeque Society Cookbook with Paul Kirk and Carolyn Wells; America's Best Ribs, with Paul Kirk; America's Best BBQ – Homestyle – What the Champs Cook in Their Backyards, with Paul Kirk; The Great Barbecue Sauce Book; Kansas City BBQ Pocket Guide; and co-authored the Kansas City Barbeque Society Cookbook Edited by Ardie A. Davis, Chef Paul Kirk, and Carolyn Wells.

Davis is a certified Memphis Barbecue Network Judge and a Kansas City Barbeque Society (KCBS) Certified Master Judge. A charter lifetime member of KCBS, he has served three terms on the Board of Directors. While on the board he proposed the development of a KCBS Certified Barbecue Judge (CBJ) program. Davis and Ed Roith wrote the original judge certification curriculum and conducted the first classes. The CBJ program has become a successful sanctioned contest network resource of more than 17,000 certified barbecue judges in the US and other countries. Davis penned the official judges' oath administered at all KCBS-sanctioned contests. He is now a Board Member Emeritus and inductee in the KCBS Hall of Flame.

Davis also founded the Diddy-Wa-Diddy National Barbecue Sauce Contest in his backyard patio in 1984. Three years later the contest became the American Royal International Barbecue Sauce, Rub & Baste Contest.

Davis has appeared on various TV and radio shows, including three History Channel programs: Modern Marvels, America Eats: Barbecue, and How the States Got Their Shapes – State of Rebellion. A thoughtful philosophy major in college, Davis' interests are wide-ranging.

For our Seminar we'll get him to tell us about some of his favorite barbecue joints across the nation, and his favorite dishes. To prepare for our session, read America's Best BBQ by Ardie A. Davis and Chef Paul Kirk.


John Dawson on "The Pit Barrel Cooker And Other Drum Smokers"

john dawson

John Dawson has been winning barbecue competitions since 2006 under the name "Patio Daddio BBQ", thus the name of his blog, patiodaddiobbq.com. His well written and beautifully photographed articles and recipes have appeared on many websites and print publicationd, and his Candied Bacon Praline Ice Cream is legendary.

pit barrel bbqHis passion is good hearty rustic food. He likes to say that "life is too short to eat mediocre food". His blog elaborates "It may sound corny, but food to me is a way of giving a little of myself to those I cook for. It's a gift on a plate. There are few things in life more intimate than sharing a meal. I am also an artist, so cooking is a natural creative outlet for me."

The blog's tagline is "Come In, We're Open". He says that means his intention is to offer his open minded thoughts and ideas about food and life.

For our Seminar we will talk about his favorite cooker, the Pit Barrel Cooker, a 30 gallon barrel. In preparation for the class, read Max Good's review of the PBC and the reader comments.


And many more

I am fortunate to have met and knocked back beers and bones with most of the best barbecue cooks in the nation and I look forward to having them all join us for Pitmaster Club Grad School.



Archives of past seminars

AUGUST 6, 2014 Dr. Greg Blonder on "The Magic Of Salt: So Vital, And So Misunderstood"

This event has been recorded and archived here for members only

blonder

Dr. Greg Blonder, is an amazing polymath and the AmazingRibs.com resident science advisor and mythbuster. He has a physics BS from MIT and a physics PhD from Harvard. 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.

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. He has enough grills and smokers that he could open a retail business, and nobody I know understands better than he what happens when heat hits meat.

For this Seminar, we discussed salt, why you need it in cooking, why it is essential for human survival, and how it reacts with different foods in its own special way. Background reading: My articles on salt and wet brines and dry brines.


SEPTEMBER 3, 2014, Harry Soo on "Getting The Most Out Of Your Weber Smokey Mountain"

harry soo

This event has been recorded and posted here for members only

Harry Soo is an award-winning Grand Champion pitmaster and cooking instructor, specializing in easy, mouth-watering recipes for the home cook on the inexpensive 18.5" Weber Smokey Mountain smoker.

Winner of season one of BBQ Pitmasters on TV, he has 27 Grand Championships and more than 80 first place trophies including a history-making first place in all four categories in the 2009 Way Out West BBQ Championship.

Incredibly, he competes using just one single lonely 18.5" Weber Smokey Mountain! Yes, you read that correctly. His website, SlapYoDaddyBBQ.com has recipes, a blog, his class schedules, catering info, giveaway drawings, and more.


OCTOBER 8, 2014, Rick Browne, PhB, on "BBQ Desserts "

rich browne

This event has been recorded and posted here for members only

Rick a renowned TV cooking show host, photojournalist, and author with 15 cookbooks under his belt.

He is the creator, host, and executive producer of public television's popular Barbecue America TV series, a cooking and travelogue series highlighting the world's outdoor culinary landscape. It has aired on more than 230 stations. He has also been the host of an Outdoor Channel cooking/travel show: "Ready, Aim…Grill" visiting locations across Canada and the US. His culinary travels have taken him around the world including assignments in 47 states and 36 countries.

Browne has appeared on "Good Morning America," the "TODAY" show, "Live with Regis & Kelly," and has been featured in People Magazine, Good Housekeeping, Consumer's Digest, Better Homes & Gardens, and USA Today.

Browne holds an honorary Ph.B. (Doctor of Barbecue Philosophy) bestowed upon him by the Kansas City Barbecue Society for his expertise and commitment to barbecue.


NOVEMBER 5: Tuffy "The Professor" Stone on "Brisket"

tuffy stone and meathead

This event has been recorded and posted here for members only

Without question Tuffy is the single most respected cook on the BBQ competition circuit. He is best known as the "nice" judge on BBQ Pitmasters on TV, but he is far more than a judge or a nice guy, he is one heckuva a cook. In 2013 Tuffy & his Dad, a team named "Cool Smoke," pulled off an unprecedented feat by winning the two most prestigious events in Q'dom, The American Royal Invitational in Kansas City, and the Jack Daniel's World Championship Invitational Barbecue in Lynchburg, TN. In October 2014 he won the larger open division of the Royal, unprecedented.

Trained in French cuisine, Tuffy owns five restaurants named Q Barbeque based in Virginia. In his Pitmaster Seminar Tuffy discussed the way he manages to control the most difficult of all barbecue meats, beef brisket.

 


Please read this before posting a comment or question

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.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Moderators

LeaderDog.org Ad on BBQ site

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.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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, Quantcast, Compete, and Alexa. 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 unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. 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.