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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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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

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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 $289 delivered to your door!

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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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peaches and ice cream

Grilled Peaches Drowning In Rum With An Ice Cream Brain Freeze

"Desserts are like mistresses. They're bad for you. If you're having one, you might as well have two." Chef Alain Ducasse

By Meathead Goldwyn

Peaches and cream, a classic summer treat and a combo as natural as peanut butter and jelly. Here's a variation on the theme inspired by an old newspaper clipping my wife found in a filebox that, naturally, I had to monkey with.

Makes. 4 servings
Takes. 45 minutes

Ingredients
2 peaches
1/3 cup Dark Rum
1 tablespoon lemon or lime juice
1 teaspoon vanilla
2 tablespoons maple syrup
2 tablespoons (1/4 stick) salted butter
1/4 cup sugar
4 scoops vanilla ice cream

About the rum. I recommend rum, but if you must, you can substitute Bourbon, Cognac, or unflavored brandy. No peach or flavored brandy, please.

About the peaches. There are many vareties of peaches, but they can be divided into two broad categories, cling, and freestone. Cling peaches cling to the pit and it is hard to separate the meat from the pit. Freestones are loosely attached, and when you cut them in half, the pit comes out freely. For grilling, I prefer freestone. If they are a little underripe, they will be easier to grill. Really ripe, soft, juicy peaches don't caramelize as well.

About the maple syrup. If you can, real maple syrup, the darker kind called Grade B is my favorite, but I have made this with honey, molasses, and even Lyles Golden Syrup.

Method
1) Set up your grill for direct heat cooking on medium high heat. When it is hot make sure to clean the grates thoroughly so there is no meat grease. This is crucial! If necessary, use water to loosen the grease.

2) While the grill is preheating, pour the booze, lemon juice, vanilla, molasses, butter, and sugar into a sauce pan and melt them together over medium low heat, stirring occasionally. When it is done, let it cool to room temp or slightly warmer. Cut the peaches in half and remove the pits.

3) Grill the peaches cut side down until they get some nice golden grill marks but try not to let the sugars burn. Should take about 20 minutes. After about 20 minutes if you stab the skin side with a knife or a fork it should slide in easily. If not, flip them over and cook a bit longer on the skin side until there are grill marks. Remove them from the grill and cut them into slices or chunks.

4) Put a scoop of ice cream in a bowl, pour the sauce over it (a ladle comes in handy), and then top with the peaches. Serve immediately because the ice cream will start melting fast.

This page was revised 8/10/2013


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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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