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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.

Danny Gaulden's Brown Sugar & Mustard Glaze Recipe

By Meathead Goldwyn

Danny GauldenDanny Gaulden, now retired, owned Danny's Place in Carlsbad, NM for many years and developed a simple sauce/glaze recipe that is legendary. The idea, he says, was to create a simple glaze that adds a sheen and brings a little flavor to the party, but not so much as to cover the other flavors.

To my shame, I have ignored this recipe for years because it seemed just too damned simple. A great sauce has gotta have lotsa stuff, right? Wrong. While most sauces envelop and hide your meat and rub, Danny Gaulden's Glaze really lets your rub shine through. It frames it beautifully. I love it on ribs, and it is killer on smoked sausage and that Easter ham. If you have a signature rub, lay it on thick, because this is the only sauce to use if you want to show it off.

If you've spent any time on this site, you know I'm a tinkerer, so it will not surprise you that I have made a few minor adjustments to the original. One adjustment was suggested by Jack Waiboer of Charleston, SC, a champion competition cook and teacher of cue. He's the one that came up with replacing some vinegar with Souther Comfort.

Recipe

Yield. 1 quart. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. 15 minutes
Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator.

Ingredients
3 cups brown sugar
3/4 cup prepared yellow ballpark mustard
1/3 cup cider vinegar
1/3 cup Southern Comfort
1 teaspoon salt

About the booze. If you don't have Southern Comfort, use Bourbon, rum, or brandy. I haven't tried it, but I bet Amaretto will work. If you object to the alcohol, replace it with more cider vinegar (as per the original recipe).

Amp it up with. 1 1/2 teaspoon hot pepper sauce.

Build depth. 3 tablespoons of your favorite rub adds a layer of complexity.

Makeit silky. 3 tablespoons of butter will add richness and depth.

Do this
1) Whisk all the ingredients together thoroughly in a cold saucepan. Heat gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. If it starts to boil, turn it down immediately.

2) Here's how to use it, in Danny's own words: "The instant the ribs are pulled from the pit, coat them with a generous brushing of warm glaze. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long." You can also serve it as a dipping sauce, warm, at tableside.

This page was revised on 2/3/2012


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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! If you are not using a good digital thermometer we can't help you. Please read this article about thermometers, then buy a good digital, and then, if the problem persists, hit us with your questions.

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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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