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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.

garlic breadGarlic Bread Secrets

By Meathead Goldwyn

Show me a barbecue joint that doesn't serve garlic bread and I give them less than a year. If you're gonna que, you'd better know garlic bread.

There are more than 20 ways to skin this cat, and once you have the basics, you should create your own signature style (share it with us below).

Method #1

Ingredients
1 head of roasted garlic
1/2 cup extra virgin olive oil
1 tablespoon dried thyme
1 teaspoon red pepper flakes
2 loaves of crusty French or Italian bread

Method
1) Dump all the ingredients in a blender and beat the heck out of them for about a minute. Then let them sit for about 30 minutes so the dry ingredients can absorb the oil and the flavors can get to know each other better.

2) Slice the bread in 1" thick disks. Stir things up well and paint it on one side of the bread making sure you get some solids on the bread and make sure you paint all the way to the edges to prevent the edges from burning.

3) Put the bread on your grill over medium high direct heat and stay right in front of the grill checking every 30 seconds or so. The bread can go from not yet ready to black in moments. Get them golden. If the edges burn a bit, you can scrape off the black.

Method #2

If you have serious garlic lovers, slice a loaf of crusty bread about 1" thick, oil it lightly with olive oil all the way to the edges, and toast it over medium high direct heat. Serve a roasted garlic head on a plate drizzled with oil and sprinkled with sea salt, fresh thyme or rosemary or your favorite herb. Guests can dig out the cloves with a knife, and spread it on the toast.

Method #3

Take a loaf of crusty bread and slice it about 1" thick. Paint one side lightly with olive oil all the way to the edges. Then pop some roasted garlic cloves out and spread them lightly on the bread. Go easy. About 1/4 clove per slice is enough. Place the bread on the grill over medium high direct heat to toast. If you have some fresh thyme, sprinkle it on the bread and serve.

Optional. I like to put out some fresh chevre, a creamy goat cheese, and spread it on the bread after toaasting. Try warm brie, too. A sliver of sundried tomato and basil are also winning toppers. Or you can mix them all together and serve as a cheese spread. A reader says he and his guests loved Meathead's Hamburger Glop on the grilled bread, with or without the garlic.

Method #4

Take some butter from the fridge and let it come to room temp. Mash the roasted garlic in a bowl with a fork or a mortar and pestle. Mix 1 part mashed roasted garlic with 2 parts butter. Spread the mix on a thick slice of crusty bread making sure you go all the way to the edge or it will burn. Grill face down over direct medium high direct heat and stand there and watch it grill checking every 30 seconds.

Method #5

Get a tub of butter or margarine. Add 2 to 3 tablespoons powdered garlic (not garlic salt). Toss in a tablespoon of smoked or regular paprika. Mix it thoroughly with a fork. Spread it on bread and toast. You'll be surprised how good this simple method tastes.

This page was revised on 8/14/2010


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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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