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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.

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Mom's Old Fashioned Potato Salad

"It is better to be looked over than overlooked." Mae West

By Meathead Goldwyn

moms_potato_saladEasily overlooked, a good potato salad is the perfect foil for barbecue. And yup. This is the stuff. Just like Mom made it. And she won't like me telling you this, it's not hard. The secret is that the dressing is a blend of mayo and sour cream. It is still be a good idea for you to read my article on the Zen of Potatoes first.

Since I first published this I was surprised to learn that there is a vocal minority of you who hate pickles in your potato salad and you claim no self-respecting Mom would ever commit such a crime. Among you are my sous chef and my wife. Well, in the immortal words of Steve Martin "Excuuuuuuuse me!" I like it that way. If you don't, don't bypass this recipe. Just omit the offending green things. Sheesh.

And the movie at below? Those are the Ross sisters of Texas, big hits in the 1940s, from the 1944 movie "Broadway Rhythm". Things start getting strange at about 2:40...

Recipe

Serves. 8
Preparation time. 30 minutes

Ingredients
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
2 scallions, chopped into pea-size chunks
1 small red bell pepper, chopped into pea-size chunks
1 stalk celery, chopped into pea-size chunks
1/2 teaspoon table salt
2 pounds waxy potatoes
1 egg
Salt & pepper to taste

Note. If you want to turn Mom's Potato Salad into Dad's Potato Salad, dice a jalapeño and throw it in. Better still, get 1 chipotle in adobo sauce, chop it finely, and mix it with the mayo. This will give the whole dish a slightly orange color and a rich, earthy, smoky heat.

Low fat version. Substitute more sour cream for the mayo.

Method
1) Mix all the ingredients except the egg, potato, and salt in a large bowl.

2) Scrub the potatoes thoroughly. If the skin comes clean, you can leave it on. If not, get rid of it. Now cut them into 1/2" cubes. Put them into a large pot and cover with cold water. Add the egg. Bring to a boil and add the 1/2 teaspoon of salt. Turn the heat down to a simmer. After about 15 minutes remove the egg and run cool water over it for at least a minute. Crack, peel, chop, and add to the bowl with the other ingredients. Cook the potatoes until tender, about 15 minutes. Drain and cool.

2) When the potatoes have cooled, add them to the bowl and coat with the dressing. Salt and pepper to taste. Chill.

This page was revised 4/18/2010


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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. 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 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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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