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If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

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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Support the website that supports you and get some nifty benefits:

A Comprehensive Food Temperature Guide Magnet that sells for $9.95 on Amazon.com.
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Click here for details.

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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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giardiniera

Condiments

"Failure is the condiment that gives success its flavor." Truman Capote

Defining a condiment is almost as troublesome as defining barbecue. Technically condiments are flavor elements added to enhance dishes after they are prepared, often as a topping, often applied at tableside by the diner. Some are like sauces such as ketchup, and others are chunky like relishes or chutneys. There is no hard and fast definition, espeically when one tries to define the difference between a sauce and a condiment especially since some condiments are used in making sauces and other dishes. If ketchup is a condiment, why isn't barbecue sauce? Or is it? Is pesto a sauce or a condiment? How about hot sauces? Makes my head hurt.

Zombie Blood (home made ketchup). Rich, thick, sweet, spreadable, Zombie Blood is great on fries or sandwiches, especially burgers, or as a glaze on meatloaf. But it is not a clone of grocery store ketchup. It is made to my taste.

South Carolina Mustard Sauce. In South Carolina mustard sauce is used on pulled pork and ribs, but it is also super on anything you would use mustard on, like hot dogs and sausages. Try it anywhere that you might use bottled mustard.

Grownup Mustard Sauce. If the classic South Carolina mustard sauces are trumpet solos, this is a full orchestra. There's a lotta stuff in this recipe, and it really makes sandwiches sing.

Roasted Peppers. So simple to make, roasted peppers, a.k.a. pimentos, go great on steaks, burgers, sandwiches, and be used as an ingredient in such fun things as pimento cheese spread.

Tomato Salsas. Two versions of classic Mexican salsas: Pico de Gallo and a Grilled Salsa Roja.

Chicago-Style Italian Giarediniera. In Chicago giardinera is extremely popular and can be found in all the hundreds of restaurants that serve Italian Beef Sandwiches and Italian Sausage Sandwiches where it is practically a required topping. A jar of giardiniera can be found in the door of every Italian American fridge in Chicago.

Mayo Mojo. Mayo is a blank canvas on which you can paint a huge range flavors.

Controlled Burn Hot Sauce. There are a gazillion hot pepper sauces on the market. The problem I have with most of them is that they all about the heat. Well I'm all about the flavor. So I needed a recipe for a fiery sauce with multiple dimensions, complexity, and depth of flavor because sauce too hot makes me cry like a Cubs fan.

Harissa Hot Pepper Paste. Harissa has become my favorite hot sauce. I use it on everything from fajitas to stews, soups, couscous, fish, and meats. If made properly, it is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. It's great mixed in mayo, ketchup, and barbecue sauce. Use it full strength or thin it with olive oil. So versatile. So good.

Green Chile Salsa New Mexico Style. The Green Chile Cheeseburger is one of the few truly authentic regional styles of hamburger in the nation. It seems as if every bar and burger joint in "The Land of Enchantment" has a green chile salsa with which they adorn their burgers, fries, chili, chips, beans, soups, stews, chiles rellenos, enchilladas, and whatever else is in the kitchen. Even if it tastes too hot out of the jar, you will be surprised how mild it is in situ.

Florida Tartar Sauce. Sauce tartare as it was originally called in France, has been around a long time. It is in the same family as Italian aioli (garlicy mayo), or French sauce remoulade (mayo, herbs, capers, cornichons, and anchovies), both oil and egg based sauces. Thought to be named after the Tartars, Mongolian conquerers who roamed what is now Russia and its neighbors in the 5th century, the recipe hasn't changed much over the years.

Horseradish Cream. Puts some giddyup in roast beef sandwiches, smoked salmon, baked potatoes, corned beef, carrots, celery, and potato chips.

Genovese Pesto. Pesto is one of the world's great and most versatile sauces, and making it is quick and dirty. It is a classic on pasta, but it also makes a superb spread on toast for a fresh tomato sandwich, a scoop into any spaghetti sauce brings it to life and adds depth, and toss some in with potatoes and go straight to heaven.

Steak Sauce. Brigit Binns was kind enough to share her recipe for steak sauce that actually makes something good enough to put on a properly-cooked steak. It is far deeper, richer, more complex, and bright than A-1. Try it on burgers, meatloaf, and calves liver, too.

Caramelized Onions. Mahogany colored caramelized onions are a wonderful sweet savory ingredient in French Onion Soup, and as a topping for burgers, dogs, ribs, brisket, caramelized onion pizza, chops, steaks, baked potatoes, your lover...

Pickled Onions. Try these on cold cut sandwiches, hotdogs, pulled pork, pizzas...

Cowboy Candy (Sweet Pickled Jalapeños). This is a sweet/sour pickled pepper that is great as a relish on hotdogs, burgers, cold cut sandwiches, pulled pork, coleslaw, potato salad, on grilled cheese sandwiches, on Italian beef and Italian Sausages, or mixed in with your cornbread. Take a block of cream cheese and cover the top with these tasty rings and serve with crackers as an appeteaser.

...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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