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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 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

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. 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

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 $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.

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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Pizza on the Grill. You'll Never Go Back.

"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra

By Meathead Goldwyn

The Zen of Grilled Pizza. A great pizza is incredibly easy to make from scratch at home, even the dough, whether you cook it outdoors or in, but beware, once you get the hang of it, you'll never be satisfied with eating pizza in a restaurant again. Grilled pizza comes closer to the brick oven pizza than anything you can do indoors, and it beats the snot out of the stuff that arrives steamed and soggy in the cardboard box. Here's the concepts you need to make yourself into a first class pizzaiolo.

A Taxonomy Of The World's Different Pizza Styles. There's Neapolitan, Roman, New York, Chicago, St. Louis, and mores. See which pizzas I think are the iconic styles of the world. Then write to me and complain.

Recipe: No Knead Neapolitan Style Pizza Dough. Another very simpledough, but this is the Neapolitan crust, light on top and crunchy on the bottom.

Recipe: No Knead Roman Style Pizza Dough. The best crusts come from fresh, minimal ingredients, home made dough. This recipe takes only about 2 minutes to make the dough, there's no kneading, and it needs a few hours to "proof". It freezes well. It is best a thin crunchy crusts.

The Science Of Flour. There are many different types of flour. Here's what you need to know and what you need to use for pizza.

The Science Of Yeast. Like flour, the choices are confusing. We'll straighten it out for you.

Recipe: Pizza Margherita. Legend has it that this simple but elegant pie was first made by a Neapolitan baker named Esposito in 1889 in Naples to commemorate the visit of Italy's Queen Margarita to Naples. He decorated it with the red, green, and white colors of the Italian flag.

Recipe: Pepe's White Clam Pizza. New Haven is famous for Yale, but to foodies, it's an old haven for pizza, the most famous of which is Frank Pepe Pizzeria Napoletana, founded in 1925. In fact, the Zagat Guide called it "Connecticut's most popular restaurant". Period. And Pepe's most famous pie, and a local icon, is their signature white clam pizza.

Recipe: Grilled Capicola Pizza. Capicola is a traditional cured and lightly smoked pork product from Naples, related to bacon, only better on pizza.

Recipe: Provençal Pissaladiere (Caramelized Onion Pizza). Provence, the region of southern France that meets the Mediterranean, also makes notable pizza. Here's a typical one, and a real change of pace: No tomatoes, no cheese, plenty of pleasure.

How To Build A Wood Burning Pizza Oven. If your into pizza and bread baking and you know which end of a trowel to hold, here are the plans.

Pizza Tools. Here are links to info about a pizza stones, cutters, and paddles (peel).

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).


Please read before posting a comment or question

grouchy?1) 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.

2) 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 probably 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, 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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© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. But we're easy. To get reprint rights, just click here. You do not need permission to link to this website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.