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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.

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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.

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.

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 more 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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grilled corn

The Ultimate Grilled Corn on the Cob

"Sex is good, but not as good as fresh sweet corn." Garrison Keillor

By Meathead Goldwyn

The best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob. This corn is so good, it should be illegal.

Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful. Yes, it is a bit chewier, but I don't mind. The sugars caramelize, adding a depth of flavor no other method can produce. And when I am talking about grilling corn, I am not talking about the popular method of soaking the corn, husk and all, in water and then grilling it in the husk. Or putting it in foil. This is steamed corn, not grilled corn and you do not get all the flavors you get when it is nekkid.

Believe me, I have tried every method known to man, and this is the one that brings the most bang. A hint of tarragon adds an exotic sweetness, and the butter soaks in and drips off so the corn isn't the least bit greasy, yet it is buttery and so flavorful you won't want to put butter and salt on it at tableside. Do this once, and you'll never boil corn again.

Grilled Corn on the Cob Recipe

Yield. 4 ears
Preparation time. 25 minutes
Cooking time. 20-25 minutes

Ingredients
4 ears of fresh sweet corn
8 tablespoons of butter
4 loosely packed tablespoons fresh tarragon, minced

Note. You can leave out the tarragon if you wish. It's still mighty good. But try it in. Tarragon really makes sweet corn sing. You can use other herbs such as thyme, oregano, rosemary, or basil, but tarragon is my favorite. You can also use margarine or a blend or corn oil and butter or margarine, but butter is best.

Method
1) Preheat the grill to medium high.

2) Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.

3) Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.

4) Put the corn on the grill about 20 minutes before everything else is ready. You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty. Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it. Remove and serve. You can put butter and salt on the table, but urge your guest to taste their ear unadulterated first. Chances are they won't use any butter or salt.

If you must boil your corn

Although grilling corn produces a deeper, richer taste, boiling yields a more tender and juicy kernel. Here's how:

Never put salt in the water. That just makes it tougher. And sugar will not penetrate much, so don't bother with that either. Use plenty of water so the cold corn will not reduce the temp of the water too much. Get the water boiling hard and then add the corn. It will take about two to three minutes for the water to boil again, but the cooking starts as soon as the corn hits the water. When the water starts to boil again, boil it hard for only three minutes.

I'd rather you microwave it

RIght in the husk, 4 minutes on high.

My most disgusting food fetish

When I have gnawed every last kernel off the cob, and I am prettu thorough, you will not find fuzzy cobs on my plate when I am done, I will bite off the small end of the cob and suck out the sugarry juices, I will work my way through the entire cob this way, and in the center, where the core of the cob is thickest and sweetest, a bit like sugar cane, I will eat the core. There are a lot of impolite sucking sounds made, so this is best not done with company present.

Here's a good video of how to make creamed corn

This page was revised 7/11/2010


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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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