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A good digital thermometer is why I never serve 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. Thermapen is the one you see all the TV chefs and all the top competition pitmasters using.
GrillGrates(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.
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.
Absolutely 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).
Best of all, it is only $269 delivered to your door!
Made 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.
The 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.
Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means "pounded" or "crushed" in Italian, called that because the ingredients were pounded or crushed with a mortar and pestle before the food processor was invented. The classic recipe includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese. It is usually served over pasta, but it also tastes great on that other great starch, potatoes. You can make your own pesto or you can buy lovely pesto in jars.
Pesto Potatoes Recipe
Makes. 1 serving Preparation time. 30 minutes
12 ounces (2 baseball size) waxy potatoes
1 teaspoon pesto sauce
Table salt, freshly ground pepper, and extra virgin olive oil to taste
1) Peel the potatoes (or not), and cut them into bite-size chunks. Boil until soft, but not mushy, about 15 minutes. Drain.
2) Toss the pesto in with the potatoes.
3) Add a splash or two of a really good fresh olive oil. Salt and pepper to taste. Serve. What could be simpler? Or more tasty?