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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.

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

mo's smoking pouch

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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pizza margherita

Grilled Pizza Margherita

"Less is more." Robert Browning, 1855

By Meathead Goldwyn

The classic pizza Margherita may be my all time fave, and I am not alone. It is so simply elegant, just dough, tomato sauce, cheese, and fresh green basil. Legend has it that it was first made by a local baker named Esposito in 1889 to commemorate the visit of Italy's Queen Margherita to Naples. He decorated it with the red, green, and white colors of the Italian flag. This one depends heavily on fresh basil and it just cannot be made properly with dried basil, so don't try. Before you start, I recommend you read my article The Zen of Grilled Pizza (Pizza alla Griglia).

Makes. 1 (12") pizza
Preparation time. 30 minutes (not counting the time to make the dough)
Cooking time. 10 minutes

Ingredients
16 ounces Neapolitan style pizza dough
1 tablespoon extra virgin olive oil
3 meaty tomatoes like Romas, stemmed, seeded, and chopped
4 to 6 large fresh basil leaves, stems cut off close to the leaf
4 ounces fresh mozzarella, sliced thin
2 pinches Morton's kosher salt

About the cheese. This pie is measurably better if you get fresh mozz, the kind sold at deli counters in water.

Optional. You can use tomato sauce if you can't find really fresh tomatoes.

Method
1) Make the dough one day in advance.

2) Preheat the grill until the sides and top are hot and the stone is about 600°F.

3) Pour the oil on the dough and with a brush, spread it to the edges. This helps seal the dough from the water in the fresh tomatoes. Lay the tomatoes on the oil, then the fresh whole basil leaves, then the cheese, then the salt. In the picture above I use tomato sauce rather than fresh tomatoes because it was winter. A good technique is to chiffonade the basil. This means that you gather the leaves and stack them neatly on top of each other. Then roll them like a cigar. Cut them in 18" slices making ribbons. Sprinkle the ribbons on before the cheese so the chees will cover some of them and they won't cook as much. You'll then have a mix of well cooked and rare basil.

4) Bake until the bottom is dark golden and the cheese is runny and bubbling.

This page was revised 9/10/2014


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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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