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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.

How to Boil an Egg

By Meathead Goldwyn

I finally ran out of patience. I got tired of stripping off patches of egg with the shell. So I set out to find the best way to boil an egg and tried all the methods I could find with the help of Google.

Not surprisingly, the best method came from the American Egg Board. Here's how they say we should hard cook eggs, with a few minimal modifications. And it works!

1) The Egg Board says the really fresh eggs are harder to peel, so a week to 10 days in the fridge will make them easier to get out of the shell. During this time air gets through the shell and helps separate the membrane.

2) Gently place the eggs in one layer on the bottom of a pan or pot. Put the pan in the sink. Run water into the pan until the water is 1" over the eggs. Hot or cold doesn't matter. Hot water will boil faster (there is a silly legend that cold water will boil faster - it doesn't). Put the pan on a burner and turn it to medium high heat.

3) Let the water come to a vigorous rolling boil. Put the lid on the pan once the water is boiling and move it onto a cold burner. Set a timer for 12 minutes for medium eggs, 15 minutes for large eggs, or 18 minutes for extra large eggs (egg size is on the box).

4) When the time is up put the pan in the sink. Run cold water into the pan with the hot water still in it until it overflows and let it overflow until the water in the pan is cold, about 4 minutes. Turn the water off and let the eggs sit for about 5 minutes until they are cool. This allows them to cool gradually without shocking them. It helps keep the shell from cracking and makes peeling easier.

boiled eggs

5) With a pen, mark the boiled eggs with a "B" so you can tell it from the raw eggs. Now put them into the refrigerator until you're ready to use them. Try to use them within a week. If you plan to use them soon after boiling, peel them as soon as they cool because the inside shrinks a bit.

6) To peel a cooled egg, gently tap it on the countertop or table until it has cracks in it. Roll the egg on the counter or between your hands until the cracks turn into small crackles all over the egg.

7) Use your fingers to start peeling off the shell at the large end of the egg where the airspace is. If you need to, you can hold the egg under running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the egg is all peeled (my wife puts them in her compost pile).

Click here for my favorite egg salad recipe, Mayo Mojo Eggs.

This page was revised 2/18/2011


Please read this before posting a comment or question

Please use the table of contents or the search box at the top of every page before you ask for help. Then please post your question on the appropriate page. Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we can't help you. Please read this article about thermometers.

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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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