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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

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 Pizza Con Capicola

"Pizza makes me think that anything is possible." Henry Rollins

By Meathead Goldwyn

Capicola is a traditional cured and lightly smoked pork product from Naples, related to bacon, and some good examples are made in the US and Canada. It is widely available on deli counters at groceries. It is usually a large log, about 3" in diameter, dusted with spicy pepper on the outside, and it is sliced thin. Don't worry about the pepper, it is hardly noticeable when the meat is sliced thin. Before you start, I recommend you read my article The Zen of Grilled Pizza (Pizza alla Griglia).

Makes. 1 (14") thin crust pizza
Preparation time. 30 minutes (not counting the time to make the dough)
Cooking time. 15 minutes

Ingredients
16 ounces Roman style pizza dough
2 tablespoon extra virgin olive oil
6 tablespoons tomato sauce
4 tablespoons grated Parmigiano-Reggiano
2 tablespoons oregano, dried
2 meaty tomatoes, like Romas, stemmed, seeded and chopped
12 large leaves of fresh basil, washed and patted very dry
1 medium onion, sliced thin
10 Kalamata olives, pitted
1/2 sweet red pepper, seeded, cored, sliced thin
1/4 pound capicola, chopped or torn into 3/4" chunks
2 pinches coarse salt and several few twists of the pepper mill
1/4 cup grated fresh buffalo mozzarella in water
5 tablespoons grated provalone

About the cheese mix. We almost always use more than one cheese, and we go light on them. We rarely use regular grocery mozzarella because it is so bland. If we can't find buffalo mozzarella, any fresh mozzarella or chevre will do, just drop it on top as chunks. Often we will use asiago instead of mozz since it has so much more flavor. It's a different taste, but it's a good taste.

About the oregano and basil. Fresh basil is essential but somehow we find dried oregano makes a more "authentic" taste. If we can't get basil, we often use spinach. It's a different taste, but it's a good taste.

About the tomatoes. The reason we remove the seeds and jelly is because they are very watery and they can make the crust soggy. To do this, cut off the stem end , hold it cut end over the trash can, and squeeze.

About the olives. If they are large, split them in half.

Options are unlimited. Slices of jalapeño are nice, as are capers, sun dried tomatoes, hot red pepper flakes, and, of course, Italian sausage, pepperoni, and anchovies.

Method
1) Make the dough 1 to 3 days in advance and store, wrapped in a container with room for it to expand in the fridge.

2) Preheat the grill to high. Shoot for 450 to 500°F. If you wish to use a pizza stone, put it on so it will heat slowly and get good and hot. But a stone is not necessary. Most of the time we just use a 14" aluminum pan.

3) Coat the pan with oil. Throw some flour on the counter and roll out the dough until it is about 15" diameter. Place the dough in the pan and as it shrinks, spread it to the edge with your fingers, and don't worry if it is not perfectly round. With a pastry brush or spray bottle, lightly coat the top with olive oil. Now the sauce goes on. Take it all the way to the edge because it will give great color as it cooks. Then the parm, herbs, onion, olives, red pepper, capicola, salt and pepper, and the rest of the cheese. Spread it out evenly.

4) Grill in the pan or a preheated stone until cheese bubbles and bottom is golden brown brown, cut, and serve.

This page was revised 2/27/2011


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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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