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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.

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barbecue

Bread & Butter Stuffing With Cranberries

By Meathead Goldwyn

Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former student and teacher, David Rosengarten. He was a student in my wine classes at Cornell, and I call him my teacher becuase he since became a famous chef, one of the first hosts of the FoodNetwork, author of several cookbooks, and I have learned immensely by listening to him and reading his work. He travels the world, reports on his culinary adventures, and creates amazing, complex recipes for his Rosengarten Report.

Bread & Butter Stuffing With Cranberries Recipe

Makes. 12 servings
Preparation time. Assembly takes 20 minutes, baking takes 1 hour.

Ingredients
2.5 pounds Italian bread, sliced
8 ounces (2 sticks) butter
1.5 cups finely chopped celery
2 cups finely chopped onions
1 cup peeled and chopped apple
6 cups chicken stock or turkey stock
3 tablespoons fresh thyme leaves (or 1 tablespoons of dried thyme)
2 tablespoons dried crushed sage leaves
1 cup cranberry raisins
1 teaspoon table salt
Several generous grinds of fresh pepper

About the sage. If you can find fresh sage use about 15 fresh sage leaves, remove the stems, and cut the leaves into thin strips.

About the stock. If you have made my Ultimate Turkey you will almost certainly have leftover stock. This is a great place to use it.

Method
1) Take the bread and cut it into squares about 0.25" on all sides. Precision not required! Leave the crust on. Spread the cubes on a baking pan and put them under your broiler and until they get amber or golden, but not brown, about 5 minutes depending on how close they are to the broiler. Watch things closely because they can go from golden to burned in a hurry.

2) Pour the stock into a sauce pan on high heat and boil it down until you have about 4 cups, about 66% of the original volume.

2) Melt the butter in a large saucepan over low heat. Add the celery, onions, and apple, and cook over low heat for 5 minutes. Add the stock or water. Increase the heat to moderate and bring to a boil. Turn off the heat and allow to cool for 3 minutes.

3) Pour the mixture over the bread. Add the thyme and sage to the bread mixture. Add the cranberry raisins, salt, and pepper, and mix well. Taste and adjust the seasonings.

4) At this stage you can go in one of two directions: Traditional, or Muffings. To go traditional, put the mixture in a large roasting pan and cover with foil. Bake in a 375°F oven, covered, with foil for 30 minutes. Remove the foil, bake for another 30 minutes, and serve. To make Muffings, follow theinstructions in the sidebar.

This page was revised 1/18/2012


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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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