×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief
(6) Support for AmazingRibs.com!

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

bbq grill and accessories ad
AmazingRibs.com BBQ Logo

message from meathead

Meathead the Barbecue & Grilling Lover Cartoon

Get Smoke Signals,
our FREE e-letter.
No spam. Guaranteed. Enter your email:

bbq ad

http://tinyurl.com/amazingribs

If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

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.

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. 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.

tailgater magazine
digg

fish rub

Marietta's Fish Rub

"Don’t tell fish stories where the people know you; but particularly, don’t tell them where they know the fish." Mark Twain

By Meathead Goldwyn

In 2012 I had the pleasure of working closely with Marietta Sims. She has a great biography and serious culinary chops (click the link to read her fascinationg bio). She came in two days a week and tested recipes, offered great suggestions, prepped food for photography, and kept me in my place. We worked together for several weeks trying to perfect an herb blend for fish, with my ideas leading us down several wrong paths. She got this one on the right track and polished it highly. I've used it on a wide variety of fish since then and it works wonderfully. So I asked her to write about it:

"I have fished since I was a child. My Dad taught me how to fly fish and we caught flashing rainbow trout in cold mountain streams in the Rocky Mountains. We caught coho and steelhead salmon in Lake Michigan; walleye, bluegill, bass, and the elusive large Northern pike in the boundary waters of Minnesota. I have caught a bit of bounty from the ocean while aboard charter boats and catfish while cruising down the Mississippi river on a lazy afternoon in a houseboat. I have used everything from a piece of bacon on the end of a bamboo pole to chum while fishing with many lines attached to downriggers. I have dusted fish in corn flour and fried in bacon grease, cooked it in foil packets on a campfire, grilled, sautéed, baked, broiled, in stews both French and Italian.

"I don't fish much anymore but I still love to eat it, so I go to a market where they carry a nice variety of very fresh fish. Most is frozen right on the fishing boats. It is thawed out at the store and placed in display cases or kept frozen and put in the freezer cases. Always check to be sure that on whole fresh fish the eyes are not sunken in or cloudy. Fish should smell fresh, like the ocean, and not that funky, fishy smell that makes so many people dislike fish. Gills should be bright red."

If the fish isn't perfectly fresh, submerge it in milk for an hour or two. It will pull out much of the funk. Whatever fish is your pleasure, this flavor enhancing herb mix is not the only fish rub in the ocean, but it is mighty good.

As background for this recipe, please read my article on the Science of Rubs.

Ingredients
1 tablespoon dried chives
1 tablespoon dried tarragon
1 tablespoon dried parsley
1 tablespoon dried chervil
1 tablespoon freshly ground dried green peppercorns
1 tablespoon dried lemon peel, ground
1 teaspoon garlic powder

About the peppercorns. If you can't find green, you can substitute black. The taste is significantly diffeernt but it works fine.

About the herbs. This recipe calls for dried herbs so you can mix a batch and store it. You can use fresh, but they taste very different. Use 2 to 3 times as much fresh as dried because dried is more concentrated.

Where's the salt? I have left the salt out of this recipe. Read why in my article on the Science of Rubs.

Method
1) Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon. Combine all of the ingredients and store in a glass jar with a tight fitting lid. It will keep for a few months.

2) When ready to use, salt the both sides of the meat lightly. We want the salt to hit the moisture and dissolve and get sucked in. If you can, salt it at least an hour in advance. Now sprinkle the rub on the flesh side of the fish. For a filet about the size of a business envelope, use about 1 teaspoon. If you plan to eat the skin, season it too. Then oil the fish with olive oil. It will help dissolve the oil soluble flavors in the herbs. Cover, and refrigerate for at least 30 minutes.

This page was revised 6/27/2013


Please read this 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.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Moderators

LeaderDog.org Ad on BBQ site

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.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

© 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.