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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 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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GrillGrates Take You To
The Infrared Zone

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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

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.


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Grilled Chicken, Turkey, And Duck Recipes

"Chicken wings, the best bar snack forever and ever, amen." Andrew Knowlton, the Foodist of Bon Appetit Magazine

Blasphemy Buffalo Chicken Wings On The Grill. The original Buffalo Wings were deep fried, but I love the flavor and convenience of cooking them on the grill. And there is much less mess.

Simon and Garfunkel Chicken. Parsley sage, rosemary, and thyme, and a few other goodies. This is my favorite chicken.

Cornell Chicken. If you like grilled chicken with crispy skin, say "thank you, to Bob Baker," a professor of food science at Cornell University. A specialist in poultry, he helped invent such wonders as chicken nuggets, turkey ham, and poultry hot dogs. But in picturesque Ithaca, NY, where Cornell is located, about 6 hours from Manhattan, he is best remembered for Cornell Chicken. In fact, the recipe has become so popular it is served all across Western New York.

Hawaiian Huli-Huli Teryaki Chicken. Have you ever driven around Hawaii and smelled something sweet and mouthwatering? It's not the flowers. Follow the scent to a parking lot or soccer field and order some Huli-Huli Chicken.

Buxom Chicken Breasts. This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken marinated breasts. The secret is that skinless chicken breasts are like mini sponges. They absorb flavors beautifully. These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.

Chicken Skin Cracklins (also works for turkey and duck). Like potato chips, only better. Sprinkle them on salads, chicken salads, wherever you might sprinkle bacon.

Big Bob Gibson's Alabama BBQ Chicken with White BBQ Sauce. In upstate Alabama this smoked chicken smothered with a mayonaise and vinegar based white sauce is all the rage.

Debunking Beer Can Chicken. Yes it tastes great, yes it looks cool, but it is not a good way to cook chicken. And it could be a health risk. Here's why.

Smoked Chicken Georgia Style. Smoked chicken is like liver. You either love it or hate it. In the South, you can start a fight by voicing a preference for smoked chicken or fried chicken. For me, it's all about the skin. Fried chicken is worthless unless it crunches. Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy. The only way to tell which side of the chicken wire fence you're on is to try it. Fortunately, it's easy to make.

Chicken Piccata. This classic white wine sauce is great on chicken and is usually cooked in a pan. I have two versions, the classic, in a pan,and a grilled version. It's also great on pork or veal.

Competition Chicken. Greg Rempe tells us how the pros cook chicken when the big money is on the line.

Chicken & Turkey Pot Pies. Pot pies are the perfect vehicle for leftover turkey, chicken, or beef. They may be the ultimate comfort food.

The Ultimate Smoked Turkey. Unbelievably juicy and tasty. You'll never go back to oven roasted. Throw out the deep fryer.

Pretty Bird Ultimate Smoked Turkey Contest. Each year we have a contest with some pretty nice prizes for the best photos of a smoked turkey. Here arethe rules and past contest winners.

Disney-Style Smoked Turkey Legs. If you've ever been to a Disney park, you've seen them, probably enven eaten them. Well here's how to make them. And no, they are not emu legs.

Bobby Flay's Turkey Cuban Sandwiches. The FoodNetwork star, restaurateur, and cookbook author Bobby Flay is a big sports fan and he loves to settle into the couch with a big turkey sandwich. He cooks his indoors, but I like mine on the grill, so I've made some minor changes and added instructions for making these sandwiches outdoors.

Bobby Flay's Tandoori Style Whole Turkey Breast. When it comes to meats, turkey breast may just be the biggest pain there is. Undercook it and you can get a bad tummy ache or worse from salmonella. Overcook it and it is cardboard. Here's a technique Bobby Flay shared with me when I interviewed him in November 2009.

Bobby Flay's Turkey Fajitas With Creamy Avocado. The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak. When I interviewed Bobby Flay in November 2009 about his Thanksgiving plans, the restaurateur, author, and celebrity chef, demonstrated how he makes fajitas with leftover turkey.

Smoked Turkey Supper Salad. A main course salad with leftover smoked turkey. You'll love the dressing.

Turducken. Turducken is Cajun birdzilla, a novelty item, a real pain to cook properly, and when you're done, it is really nothing special. It's a turkey with a duck crammed into it, with a chicken crammed into it, with a stuffing, usually cornbread and andouille sausage, crammed into it. Except for the turkey's wings and legs, it is boneless, and after it is cooked, it is sliced like a giant meatloaf. Tur(key)-duck-(chic)ken. Get it? My advice? Don't bother. But if you have to try, here's how to do it properly.

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).


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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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