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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.

mu shu porkburgerChinese Mu Shu Pork Burgers

By Meathead Goldwyn

These wonderfully flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled Moo Shu Pork). In restaurants it is made from shredded pork, scrambled eggs, wood ear mushrooms, day lily buds, ginger, garlic, green onions, and served on tortilla-like Chinese pancakes slathered with rich, sweet, hoisin sauce, and rolled up like a burrito. Here I have deconstructed and reconfigured it as a colorful, flavorful, better burger.

Recipe

Makes: Makes 4 large burgers
Preparation time: 30 minutes
Cooking time: 15 minutes
Drink: A light ale or good lager, a dryish Riesling, or a pink wine.
Serve with: A great side dish is chilled soba noodles with cucumbers, dill, sesame oil, and rice vinegar.

Ingredients for the burger
1 pound ground pork
1/2 cup unseasoned bread crumbs
1/4 cup onion, chopped fine
1/4 cup carrots, peeled and shredded with a peeler or box grater
1 raw egg
3 tablespoons fresh ginger, peeled and grated on the small holes of a box grater
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes (more if you like things hot)

For the grill
2 tablespoons vegetable oil for brushing on the grill grate

For the mouth
6 good quality buns, brioche would be nice, kaiser will work fine
1 large sweet red bell pepper
4 teaspoons hoisin sauce
2 teaspoons white sesame seeds
4 leaves Romaine lettuce (or another crunchy lettuce), chopped
1/4 cup scallions, chopped on a bias

About the ginger. This is an important flavor so use fresh ginger, not ground.

Method
1) Mix the burger ingredients thoroughly in a large bowl. Form into 4 patties about 3/4" thick the same diameter as your buns and slightly concave in the center (they will puff up when cooked). Wash your hands thoroughly after handling the raw meat and egg mixture.

2) Prepare a grill in a 2-zone setup and clean the grates well. Clean grates is important because these burgers are not as firm as regular hamburgers and they will stick to dirty grates.

3) Slice the bell in half, discard the seeds and stem, and wash. Place the two halves skin down over the hot part of the grill and close the lid. Cook until the skin blackens and blisters, about 5 minutes. Remove the pepper, put it in a bowl, and cover it with a plate so the steam will loosen the skin. Peel the skin and cut the roasted meat into thin strips.

4) Brush oil on the grates on the hot zone of the grill so the burgers will not stick. Place the patties on the grates. Cook the burgers with the cover on, for about 7 minutes or until they begin to turn dark in color.

5) Gently flip the burgers being careful not to allow them to break apart. Place 1 teaspoon of hoisin sauce on the cooked side of each burger and spread it around with a spoon. Remove when internal temperature of the burger is 160°F. If the coals flare up or the meat begins to char, move the burgers to the indirect zone.

6) While the burgers are cooking, toast the cut side of the buns over the middle between the direct and indirect zone, watching them carefully so they do not burn. Remove them and spread the chopped Romaine on the bottom halves of the buns, and the red pepper strips on top of the lettuce.

7) When the burgers are done, set them on the lettuce, hoisin side up, sprinkle them with sesame seeds and scallions. Put the top of the bun next to the colorful burger and serve.

This page was revised 8/25/2009


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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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