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Digital Thermometers:
Stop Guessing!

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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.

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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

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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.

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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 $299 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

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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

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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.

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The Best Steakhouse Knives

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corned beef hashCorned Beef Hash

"Don't cry because it is over, smile because it happened." Dr. Seuss

By Meathead Goldwyn

After St. Patrick's Day I have two things: A hangover and leftover corned beef. Someday I'll write about hangover cures. When I find one.

Here's what to do with the corned beef, potatoes, and cabbage. Make a hash of it.

I love corned beef hash, but I hate the bowl of paste that passes for the real deal in so many diners, and I especially despise the stuff in the can. So I make it myself and top it with a sensual runny egg.

The recipe below is pretty forgiving. Don't sweat exact measurements.

Makes. 2 servings
Preparation time. 20 minutes
Cooking time.
30 minutes
Serve with. Any beer but green beer

Ingredients
1 pound cooked leftover corned beef
1 pound cooked leftover potatoes
1 medium onion, coarsely chopped
2 teaspoons dried thyme
4 eggs
2 teaspoons bacon fat, lard, butter, or cooking oil
1 cup broth from the boiled corned beef and cabbage or just plain water

About the meat. No corned beef? Take your choice of your choice of leftover meats: Pulled pork, ribs, brisket, sausage, bacon, chicken, turkey, salmon, and even shrimp or lobster. Just don't use something that is very saucy or wet.

About the eggs. If you want the yolks on top runny, and I do, you should use 2 pasteurized eggs for the topping. Pateurized eggs are guaranteed safe.

Optional mix-ins. If you wish, add up to a cup of these: Corn kernels, chopped bell pepper, minced jalapeño, crushed garlic, sauteed chopped mushrooms, or finely chopped celery.

Optional toppings. If the egg is not enough, make up some Hollandaise sauce. Or top your patties with a slice of melting cheese such as Muenster, jack, pepper jack, brie, smoked gouda, provalone, cambozola, and havarti. Grate it or slice it thin and put it on as soon as you flip the hash, before the egg. How about a scoop of tomato salsa or chopped tomatoes and a pucketa of hot sauce, steak sauce, or Worcestershire sauce. I especially recommend sour cream or sour cream with a little chipotle in adobo sauce.

Method
1) Chop the meat and potatoes into 1/4 to 1/2" cubes.

2) In a large bowl, beat 2 eggs with a fork, then add the broth, the corned beef, potatoes, onions, and thyme. Let it sit for about 5 minutes so the dry meat will absorb the liquid.

3) On your grill or a burner, preheat a frying pan, preferably a cast iron pan, and add the fat. Roll it around so it coats the bottoms and sides.

4) Add the hash mix and pat it down with a spatula. Cover and cook about 5 minutes, them with a spatula, turn things over.

5) Crack the remaining eggs and lay them on top of the hash. Cover and cook until the whites have set but the yolks are the way you like them. If you are not using pasteurized eggs you should cook them until the yolks are set. The salmonella risk is too great. Be careful don't burn the bottom. If the bottom is dark brown and the eggs are not done, add water.

6) While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.

This page was revised 3/17/2011


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

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