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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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the perfect hamburger

Hamburger Heaven!

Our growing section on hamburgers will help you understand all the angles in making big fat juicy steakburgers or thin crispy diner burgers, and the techniques are very different! We'll take you on a tour of the regional styles of hamburgers, help you select the right buns, cheeses, toppings and bottomings, and give you the secret sauce recipe.

A Taxonomy Of The Great Burger Styles. To the observant burgologist, there are at least a dozen distinctive species and subspecies of burger. Like sports teams, everyone has a favorite. Most hamburgers are distinguished mainly by the condiments. But condiments don't make the burger. The meat does. And how you cook it.

The Zen of Hamburgers. Close your eyes and think of the best hamburger you've ever had. In a restaurant, right? Let's fix this. Let's all go from Grasshopper to Burger Zen Master.

The Zen of Hamburger Buns. A good grocery store hamburger bun will do if it is fresh, but you can set your burgers apart with something a little better.

The Zen of Hamburger Sauces, Condiments, and Toppings. What goes under the patty, what goes on top, and a recipe for your own great secret sauce.

Big Mac Special Sauce. McDonald's is famous for it's Big Mac with its "Special Sauce." Here's how to make it at home.

The Zen of Cheeseburgers. (1) The cheese must be melted. It cannot be cold or hard. (2) The chosen cheese must enhance the composition of the sandwich, not clash with it. There are two ways to go with adding dairy to your cow: Melting cheese, or spreading cheese.

E-coli 0157:H7 In Burgers: The Risk Is Serious. Cooking can be dangerous. Fire, knives, pathogens, oh my! People can die from improper cooking. A little knowledge and a lot of common sense can get you out alive. Below is an ounce of prevention and a pound of cure.

How To Make Safe Burgers. According to health officials as many as 70,000 Americans fall ill from E-coli produced toxins each year, most of them as a result of tainted hamburger meat. Some of them die. Here's how it happens and how to prevent it.

Grinding Your Own Burgers. When you grind your own hamburgers you are assured of the freshest meat, just the right fat to lean ratio, and you know that the meat hasn't been contaminated by an improperly cleaned grinder, and if you cook it promptly, there is less time for microbial growth.

Steakhouse Steakburger Recipe. The succulent Steakhouse Steakburger is the elusive beast that I stalked for years whenever I ate out. Like a lion hunting wildebeest in the Serengeti, I came home skunked more often than sated. And when I came home, the confounded thing turned the tables and stalked me, circling me in my sleep, just out of reach, haunting my dreams. I could not catch it. Not on my own grill. Rarely in restaurants. My prey is a big fat fellow, about 3/4" thick, weighing in at 8 ounces or so. It wastes no space on the bun. It has a thin rich salty cordovan crust that is redolent of slightly charred tallow, and when punctured by my fangs, gushes myoglobin and molten fat profusely. With each bite it reminds me that a great burger is not just cheap calories wrapped in tissue paper on every corner of every town in America, but a gustatory delight as elusive as any delicacy. Here's how I bagged the elusive steakhouse steakburger.

Diner Burger Recipe. Diner Burgers are small disks, 4 ounces or less, as opposed to big thick Steakhouse Steakburgers. It's all about the browning the meat surface, it's all about the Maillard reaction.

New Mexico Green Chile Cheeseburger. The Green Chile Cheeseburger is one of the few truly authentic regional styles of burger 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.

The Zen of Ketchup. What would we do without ketchup? We put it on burgers, we plunge French fries into it, and we make barbecue sauces from it. And really, when you think about it, most barbecue sauces are just a form of pumped up ketchup. And it is not hard to make a killer ketchup from scratch.

The Zen of Mustard. There are many different types of mustard. You can buy mustard powders, pastes, or sauces. Here are the differences and how to use them.

Sweet Sour Pickle Chips. This quick and simple recipe makes sweet and sour pickle slices for sandwiches perfect for mounding on hamburgers, deli sandwiches, pulled pork sandwiches, or even straight as a side or snack. You don't need to Pasteurize or heat treat these pickles, and you don't need much time.

Cowboy Candy (Sweet Pickled Jalapenos). There are two kinds of "Cowboy Candy" and this recipe is not for chaw. This is a sweet/sour pickled pepper that is great as a relish on hot dogs, burgers, cold cut sandwiches, pulled pork, coleslaw, 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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© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. But we're easy. To get reprint rights, just click here. You do not need permission to link to this website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.