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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.

bbq thermapen

GrillGrates Take You To
The Infrared Zone


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 $299 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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Frankophilia: The hot dog creation myth

Cartoon "I wonder which was father?""I never, ever eat anything for health reasons. I eat for taste." René Redzepi, chef/owner of Noma in Copenhagen, Denmark, called by many the world's finest restaurant

By Meathead Goldwyn

Everything about the history of the hot dog is controversial. The experts disagree on where and when it was invented, where and when it was first served on a bun, and where and when it was named a hot dog. Fact is, nobody knows none of this for sure. What we do know is that there are a lot of myths out there.

Let's begin with the creation myth. There are many who claim to have invented the hot dog in the US, but franks almost certainly came from the sausage centric culture in Germany. Germany is known for its wurst (sausages), making dozens of styles, and Frankfurt-am-Main is a big part of that culture. Frankfurt makes a good claim to having invented the frankfurter in 1484.

According to one story, franks were first served in the US when St. Louis Browns owner Chris von der Ahe sold them at his baseball park in the 1880s. Others say Oscar Meyer sold the first frankfurter in the US at the Columbian Exposition, a world's fair in Chicago in 1893. Others claim it was the founders of the Vienna Beef Co., Emil Reichl and Samuel Ladanyi that dished out the first franks at the 1893 Fair.

There is also controversy over who first placed the sausage on a bun. One story claims that Charles Feltman, a merchant at the amusement park on Coney Island, NY first put a sausage on a roll in 1871. Another story declares that at the Louisiana Purchase Exposition in 1904 a vendor selling wieners as a snack food straight up, loaned customers white gloves to keep their fingers clean. When the gloves went missing, he asked a baker to create a bun for him.

More likely Germans were the first to put sausage on bread.

How did the hot dog get its name? There are a number of myths surrounding this mystery, too. The most widely circulated myth is that the moniker was coined in 1901 at a baseball game in New York City. Legend has it that on a chilly day a concessionaire shouted, "They're red hot! Get your dachshund sausages while they're red hot." The great New York Journal cartoonist TA Dorgan drew a barking dachshund sausage nestled in a roll. Not sure how to spell "dachshund," he labeled it a "hot dog." No such cartoon has ever been found. Cool story, but unsupported by the facts.

One story holds that Johann Georghehner, a butcher living in Coburg, Germany, first called sausages "dachsunds" or "little dogs" in the 1690s. This, by far the oldest claim, is hard to document, but sounds plausible.

It is possible that the name emerged from a familiar children's tune written by Septimus Winner in 1864. It put into verse a frequent joke about what sausages were made of. The rest of the song tells the story of a drunk named Deitcher, his lost dog, and what may have happened to him. You know the first verse, so sing along:

Der Deitcher's Dog
Oh where, Oh where is mine little dog gone,
Oh where, Oh where can he be.
His ears cut short und his tail cut long:
Oh where, Oh where, ish he.

I loves mine lager 'tish very goot beer,
Oh where, Oh where can he be.
But mit no money I cannot drink here,
Oh where, Oh where ish he.

Across the ocean in Garmanie,
Oh where, Oh where can he be.
Der Deitchers dog ish der best companie.
Oh where, Oh where ish he.

Un sasage ist goot, bolonie of course,
Oh where, Oh where can he be.
Dey makes um mit dog und dey makes em mit horse,
I guess de makes em mit he.

Others attribute the origin of the name to the October 5, 1895 edition of the Yale Record. It included the following hot doggerel about "The Kennel Club," a popular campus lunch wagon that sold sausages in buns:

Echoes from the Lunch Wagon
"'Tis dogs' delight to bark and bite,"
Thus does the adage run.
But I delight to bite the dog
When placed inside a bun.

Two weeks later, the Yale Record printed a wacky bit of fiction about the lunch wagon being stolen, with its owner onboard. He awoke to find himself and his cart at a chapel where he took advantage of the situation by selling his wares to churchgoers who "contentedly munched hot dogs during the whole service."

According to Professor Bruce Kraig of Roosevelt University in Chicago in his authoritative book Hot Dog: A Global History. the first recorded use of the term hot dog was in the September 28, 1893 edition of the Knoxville Journal "Even the wienerwurst men began preparing to get the 'hot dogs' ready for sale Saturday night."

Hot dogs were most commonly called frankfurters until World War I, when the war with Germany motivated patriots to drop the name (see "freedom fries"). Within a few years of the end of the war in 1918, because of their taste, price, and convenience, hot dogs became the first fast food and, as American as Apple Pie, and they were served at baseball games, boxing matches, horse races, circuses, carnies, and fairs.

This page was revised 6/19/2009

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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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