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Digital Thermometers:
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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
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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.

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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).

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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 more than 50 cooks. Click for more info.

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german potato salad

 

Oktoberfest Hot German Potato Salad Recipe

By Meathead Goldwyn

Some folks think that the concept of potato salad originated in Germany. Interestingly, this recipe, which is widely popular in the US, is not at all common in Germany, so it most likely was developed by German American immigrants. German potato salad is sweet and sour, spicy, savory, rich, meaty, and warm all the way down. I make up a batch, chill it, and take it to football tailgate parties where I heat it up on the grill. It's perfect for those chilly fall games with a pot of chili or a Wisconsin Brat Tub.

Hot German Potato Salad Recipe

Makes. 8 servings
Preparation time. 30 minutes

Ingredients
3 pounds of starchy potatoes
3 eggs
6 slices bacon
1 large onion, coarsely chopped
2 tablespoons all-purpose flour
1 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon ground black pepper
1 teaspoon table salt
1/2 cup distilled vinegar
1 cup water or chicken broth
2 teaspoons sugar
1 teaspoon paprika for garnish
3 tablespoons fresh or frozen parsley or chives or scallion tops for garnish

About the potatoes. You'll want to get uniform bite size slices or cubes and you'll want the potatoes to finish cooking about the same time, so choose potatoes that are about the same size.

Optional. You can substitute leftover rib meat or pulled pork for the bacon. If you do use the bacon fat you have in the fridge (you do have bacon fat in the fridge don't you?). Duck fat, goose fat, or butter will work fine.

Optional. Sometimes when I am feeling bold, I add a tablespoon of chopped fresh rosemary.

Optional. Add 2 tablespoons prepared brown mustard when you add the vinegar and water.

Optional. Some folks serve German Potato Salad with bratwurst or other sausages, even hot dogs, on top. Another option is to slice cooked sausages and add them to the sauce when you add the potatoes. For this recipe, use 2 hot dog sized sausages.

Method
1) Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them, drain them in a colander, and set them aside.

2) Cook the bacon in a skillet over a medium heat or under the broiler until it is crisp. Crumble it and set it aside for now. Discard all but about 3 tablespoons of the fat.

3) Sauté the onion in the drippings over medium heat until they are translucent. While they are cooking, peel the eggs and slice them, perhaps 1/8" thick, and slice the potatoes about 1/4" thick. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Just keep things bite sized. Set them aside for a few minutes. When the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook and stir for about 3 minutes. Add the vinegar, water or broth, and sugar, and stir until it begins to thicken. Add the bacon, eggs, and potatoes. Stir gently to coat everything with the sauce, trying not to break the potatoes and egg yolks too much. Garnish with the greens and a sprinkle of paprika for color. Serve warm.

This page was revised 8/2/2008


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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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