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Digital Thermometers:
Stop Guessing!

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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

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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

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Grownup Mustard Sauce

By Meathead Goldwyn

Grownup Mustard Barbecue SauceAs a remnant of its German heritage, South Carolina is known for its barbecue sauces made with mustard (see South Carolina Yellow Mustard Sauce), especially in the belt between Columbia and Charleston. Most are simply yellow mustard, cider vinegar, hot peppers, and sugar. Others are variations on the honey-mustard theme. I love these classic South Carolina sauces, but I wanted something a bit more interesting and complex.

Savory herb flavors are great with pork, so I started with the classic SC mustard recipe and added layers of complexity by adding rosemary and other more subtle flavors. If the classic SC mustard sauces are trumpet solos, this is a full orchestra. There's a lotta stuff in this recipe, but try not to leave anything out.

When I served it to Keith Miller, a good friend who has reviewed many of my recipes, he said "Wow, this is a mustard sauce for grownups!" And it had a name. Alas, it does not have the sheen of a typical tomato-based sauce, but it sure does taste good!

This sauce is fine for ribs but it is especially good on pulled pork, pork chops, and most anything porcine. I love it on baked potatoes, for dipping pretzels, on hot dogs and other sausages, or as a mustard substitute in most recipes. Make a batch and keep it on hand for whenever you need mustard.

If you use it on ribs, instead of using a typical rib rub like Meathead's Memphis Dust, use my Simon & Garfunkel Rub.

Grownup Mustard Sauce Recipe

Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.

Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water

About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.

Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeño. In the picture above the ribs are also garnished with caramelized onions.

Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.

2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.

3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.

This page was revised on 9/19/2010


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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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