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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.

smoken chicken

Sweet Georgia Brown's Smoked Yard Bird

"It takes a tough man to make a tender chicken." Frank Perdue

By Meathead Goldwyn

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. This method will produce a delicate, moist bird if you don't overcook it, so there is no need to even consider brining it.

Recipe

Serves. 2 people
Preparation time. 5 minutes to get ready, and about 2 hours to cook

Ingredients
1 whole chicken, about 3 pounds
4 tablespoons of Meathead's Memphis Dust, approximately

about 4 ounces of hard wood

Optional. In Georgia this could get you thrown in the Okefenokee Swamp, but try a variation on the theme: Remove the skin and dust it with my Simon & Garfunkel Rub. I like it better that way. OK, I'll shut up now.

Optional. If you want, you can paint the meat with sauce for about 30 minutes near the end of the cook. Then, if you want, you can sizzle the sauce on the hot part of a grill for a few minutes, lid off, watching it carefully because it can burn in a hurry. But I usually serve it without sauce.

Method
1) Preheat your smoker to 325°F. If you are using a grill, set it up for 2-zone or Indirect cooking. At 325°F, you can render more fat and crisp the skin a bit and avoid the possibility of the stall.

2) Split the chicken in half by cutting it with heavy shears. Rinse it, and make sure to get all that brown liver like goop nestled along the spine. In fact, I usually just remove the spine, toss it in a bag, and save it for making stock. Pat the meat and the bottom of the sink dry with paper towels. Lay the meat in the sink and dust both sides thoroughly with the spice mix.

3) Put the meat in the smoker or on the indirect side of the grill. Add about 4 ounces of wood for smoking and that's all. When it is gone, resist the urge to add more. After you've tasted it you can decide if you want to use more wood next cook. But it doesn't take much. Chicken just drinks it up. Cook for about 1.5 to 2 hours or until the temp in the thickest part of the meat without touching bone is 165°F.

4) You can crisp the skin a bit by exposing it to high heat. So if you are working on a grill, move it over high heat or put it under your kitchen broiler.

This page was revised 8/12/2011


Please read this before posting a comment or question

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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