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GrillGrates Take You To
The Infrared Zone


Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make turning 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. 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 AwardIf 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.

thermopop bbq thermometer

Digital Thermometers:
Stop Guessing!

Gold BBQ AwardA good thermometer is why I never serve dry overcooked or dangerous undercooked food. You can get a professional grade thermometer for about $25. Click to read more about types of thermometer and our ratings and reviews.

bbq thermapen

Gold BBQ AwardThermapen:
The Best Instant Read

The Thermapen is the Ferrari of instant reads. Very precise, very fast. This is the one you see all the TV chefs and all the top competition pitmasters using. Click to read more about thermometer types and our reviews.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, Morton's. Machine washable, high-carbon stainless, hardwood handle. And now they have the imprimatur. Click for more info.

pit barrel c ooker bbq The Pit Barrel Cooker

Absolutely 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 big box stores (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.

Clarified Butter And Ghee

"I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it, and, more important, I like to give it." Julia Child

By Meathead Goldwyn

All my life I have sought clarity. Here is how I found it.

Butter is made by churning milk fat. It is a mix of oil, water, and milk solids. Many butters have salt added and are labeled "salted".

Sometimes, when cooking, one wants the flavor of butter, but not the water, especially when frying or sautéing. That water will keep the temperature of the oil down until the water bubbles, foams, and boils off, not good for frying. Then the milk solids turn brown and eventually black. Butter burns at about 250°F.

But if you clarify the butter, if you remove the water and milk solids, you raise the smoke point to about 400°F, so you can cook with it over higher heat before it breaks down and turns brown. Clarified butter, also called drawn butter, can be kept in a tight jar at room temp and you can buy it in some stores. I have never seen it go rancid.

Ghee is a form of clarified butter that has had the water evaporated but it is cooked a bit longer with the milk solids so they caramelize and develop a nutty flavor. Simetimes it is even flavored with spices. Ghee easily found in Indian groceries.

At right we see steaks warming in clarified butter at Stripsteak in the Mandalay Bay Hotel in Las Vegas. For more about their unique method of preparing incredible steaks, read my article Extreme Steak.

Preparation time. 5 minutes
Chill. 1 hour
Makes. 3/4 cup

2 sticks (1 cup) unsalted butter

1) Cut the butter into cubes and put it into a bowl. Hit it with microwaves for 2 to 3 minutes until melted, or put it in a pan over low and melt it completely.

2) Put it into the freezer for about 30 minutes or the fridge for about an hour until it solidifies again.

3) It will separate into three layers, a thin layer of white milk solids at the top, a lemon colored layer of clarified butter, and a thin bottom layer of more solids and water. Scrape off the top layer and save it in plastic wrap or wax paper. You can use this top layer on popcorn or bread. Mark Bittman of the New York Times says "I sometimes add it to pancake batters or pasta-like doughs such as wrappers for pierogi."

4) Now run a butter knife around the sides of the bowl and loosen the waxy disk of clarified butter. There will probably be a little water at the bottom. DIscard it, and pat the water off the bottom of the butter with a paper towel. Melt it again in the microwave and pour it into a very clean jar.

This page revised 12/7/2013

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About this website 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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