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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

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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.

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.

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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

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 mor than 50 cooks. Click for more info.

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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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lamb cuts

Lamb Cuts

"If you love beef and don't love lamb, then you've never had it cooked properly." Meathead

By Meathead Goldwyn

If you say you don't like lamb, you probably really mean you don't like the preparation of lamb you were served. If you have never savored the rich, tender, beefy (never gamey) flavor of a lamb loin chop or rack of lamb, served medium rare, no mint jelly allowed, you are missing what I consider to be the best nugget of red meat in the world. Period. Really. No cow poop.

Lamb is much smaller and leaner than pork and beef, so there are fewer cuts of interest to the backyard cook. As with beef, the best cuts are from the back of the animal.

Rack. This is a section of eight ribs with the loin meat attached, the same cut as bone-in prime rib of beef or pork crown roast. Only lamb loins are much narrower in diameter. But the meat is heavenly.

rack of lamb

Rib Chops. Cut between the ribs for lollipop like chops. I think the best prep is to cut every second rib making double wide chops (below). Marbled, tender, juicy, grilled to medium rare, they are simply spectacular. Click here for my recipe for Herbed Rack Of Lamb Lollipops.

lamb chops

Saddles. You can order a lamb hind saddle, which is both legs connected to the spine and running all the way up through the sirloin. You can also order a rib saddle, which is a rib cage from the spine half way down the side, including the ribeye. Next best thing to cooking a whole lamb.

Ribs. Some butchers actually sell the front seven ribs in a slab with the loin muscle removed. Not exactly a he-man meal, there is not much meat on them and a lot of fat. I don't recommend them.

Loins and Loin Chops. From just behind the rib section comes the loin, home of the most amazing porterhouse and T-bone type cuts. They are best when cut thick, have a bit of fat to be trimmed, and an adult serving is a minimum of three chops because they are so small, but they possess some of the most tender and flavorful meat I know on any animal. Photo below. Click her for my recipe for Lamb Loin Chops In Sheep Dip.

lamb loin chops

Legs. Cone shaped, lamb hind legs are a twisted mass of muscles, sinew, and fat, but the whole leg can be roasted, with or without smoke, and you get a whole range of doneness from well done at the tapered end by the shank, to rare at the hip end, if you wish. Or you can take the leg apart, remove the bone, and cut it into chunks that make great grilling. The leg can be cut crosswise into steaks, but they can be tough. You can also bone a lamb leg and get a huge flat slab of meat, but it will be uneven in thickness, and in the process hunks start falling off. You can buy boneless legs like the one below held together in something sort of tube shaped by netting or string. Click here for my recipe for Grill Roasted Leg Of Lamb With A Lick Of Smoke.

leg of lamb

Shoulder. Another group of complex muscles that can be cut into arm chops and blade chops, but is better roasted whole or chunked for grilling. Some butchers sell boneless shoulders wrapped in mesh. Below is a whole shoulder I cooked in the same fashion as a pork shoulder, smoked low and slow for hours. Click here for my recipe for Kentucky Smoked Lamb or Mutton with Sunlite Black Sauce.

lamb_shoulder

Stew and kabab meat. If you don't want to cook a whole lamb or shoulder, take the whole jugsaw puzzle apart, trim off the excess fat and sinew, and then cut the muscles into large chunks about 2" square. Grill them like kebabs, but without the metal skewer. If you cut the chunks too small it is impossible to get a dark exterior and all the rich flavors that come with it without overcooking the interior. Click here for my recipe for Binghamton Spiedies or Lamb Mechoui.

lamb chunks

Shank. About the same size as turkey drumsticks, they are usually braised in a flavorful liquid.

Ground Lamb. If you like hamburger, you'll love lamburger. Click here for Mary's Little Lamburgers.

lamburger

 

lamb cuts

...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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