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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.

The Bloody Meathead: A Bloody Mary For Barbecue Lovers

By Meathead Goldwyn

bloody maryThe Bloody Mary is the classic eye-opener, 19th holer, hair of the dog, and a chance to drink your veggies.

The original is believed to have been invented in the 1921 by Fernand Petiot, an American tending bar in Paris, although the entertainer George Jessel made a credible claim to the recipe. The origin of the name is clouded, but it was most likely named after England's Queen Mary I, nicknamed Bloody Mary for her violence against Protestants in the 1500s. The drink may also have gotten its name from a folkloric witch. According to legend, she will appear if you call her name three times. I'll tell you this, if you yell Bloody Mary three times at my favorite bartender, she'll toss you out on your keister.

The Bloody Meathead is a Bloody Mary with my secret ingredient: Smoked ice. This is an absolute must, turning amping a great drink all the way up to 11.

Makes. 1 drink
Preparation time. 15 minutes

Ingredients
4 ounces tomato juice
1 1/2 ounces 80 proof vodka
1 ounce Kansas City style barbecue sauce
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire Sauce
1/8 teaspoon bottled horseradish in vinegar (not in cream)
1 or 2 squirts of Tabasco Chipotle Sauce
2 pinches of table salt
2 pinches black pepper
1 tablespoon Meathead's Memphis Dust
1 slice of bacon
1 lime wedge for garnishing

About the tomato juice. If you wish, slice 3 large juicy ripe tomatoes in half and put them in your smoker at 225°F, sliced side up, and smoke for an hour. Squeeze the smoked tomatoes into a strainer and push on the pulp with a ladle so most of it goes through. Taste it. If it is too thin, cook it down a bit by boiling it in a non-reactive metal pan. You can do this a few days in advance. You'll need 4 ounces to make one drink.

About the lime. The original Bloody Mary probably had a lemon not a lime, but I prefer lime. You can use lemon if you wish. Or both.

About the vodka. If you wish, substitute tequila, white rum, aquavit, gin, grappa, lime vodka, herbed vodka, vodka infused with sundried tomatoes, or even a pilsner beer.

About the Worcestershire. I prefer Worcestershire, but for fun, you can try beef bouillon or steak sauce.

Optional mix-ins. Try crushed fresh garlic or garlic powder, grated fresh onion or onion powder, capers. Go easy.

The hot sauce. You can make your own, or use any of your faves, like Sriracha.

About the bacon. Feel free to substitute a BBQ Rib, a Slim Jim, beef jerky, or a celery stick.

The other garnishes. Try green onion, a carrot stick, an asparagus spear, a pickled asparagus spear, a cucumber spear, or a dill pickle spear. Try a skewer with pickled pearl onions, a chunk of jalapeno, a cherry tomato, a sundried tomato, a grilled shrimp, prosciutto, olives stuffed with blue cheese or anchovies, or an anchovie filet.

Method
1) Make the smoked ice.

2) Mix or shake together the tomato juice, vodka, barbecue sauce, lime juice, Worcestershire, horseradish, hot sauce, salt, and pepper.

3) Pour the Meathead's Memphis Dust into a small plate like a coffee saucer and spread it out evenly. Take the lime wedge and run it around the rim of a tall (highball) glass to moisten it. Invert the glass and place it on the spice mix and twist it until the rim is well coated.

4) Add about 5 cubes of smoked ice, pour the drink over the rocks, garnish with the bacon, and hang the lime wedge on the lip of the glass.

This page was revised 10/27/2012


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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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