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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 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


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 $299 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.

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fish in basket

Seafood Recipes

"I've never really wanted to go to Japan. Simply because I don't like eating fish. And I know that's very popular out there in Africa." Britney Spears

Fish Stories. If my Daddy hadn't nicknamed me Meathead after the character on Archie Bunker, I might have become known as Fishead. I was raised on the east coast with a pole in my hand. Some of my best memories are of fishing.

Schmancy Smoked Salmon Appetizer. No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of meat with a hint sweet, salt, and garlic.

Portland Seared Salmon on a Salad. Great restaurants get a nice crust on fish by first searing it in a pan and then finishing it in the grill. You can do it all in one step on the grill with a griddle or frying pan, and you won't fish up the house. This recipe is for salmon, but I've done it on halibut and other firm fish.

Mussels Mariniere. Mussels are best in the cool months. This classic recipe is from South France is so easy. And they're finger food.

My shrimp, crab, lobster problem

I was raised in Florida catching crabs with fish heads in the intracoastal Waterway from my home on Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster.

And then one day in the 1990s, after a fabulous restaurant meal of soft shell crabs, my favorite food on planet earth, my throat started to constrict. I had no idea what was going on.

Then a few weeks later I had more softshells and it happened again, accompainied by hives this time. Well, that was it. I knew what was happening. I confirmed it by nibbling a bit of shrimp the next day, and sipping a spoon of lobster bisque a week latger. I was allergic to crustaceans, the ocean bugs. Fortunately I could still eat clams, mussels, scallops, and squid.

Shrimp, crab, crawfish, and lobster have exoskeletons, which is to say their shells behave like bones for structural support. According to the Mayo Clinic, the symptoms include itching, hives, tingling in the mouth, and even difficulty breathing called anaphylaxis. In some cases, it can be fatal. The reaction seems to be occur when Immunoglobulin E (IgE) antibodies in the blood come into contact with certain proteins in the crustaceans, probably tropomysin. I can't even breath the vapors when I cook. It was thought for years that there was a relationship between iodine in the shellfish and antibodies, but this has been disproven. Like me, many people don't develop the allergy until later in life.

As a result, my effort to make this website comprehensive faced a formidable barrier. Until I remembered that I know a lot of good cooks and chefs. So I have enlisted them to help me build out this section. Watch for their recipes coming soon.

The Science of Shrimp. How to buy shrimp, decoding the different sizes, how to devein and clean shrimp.

Melissa Cookston's Prize Winning Grilled Bacon Wrapped Stuffed Shrimp. Cookston won the 2012 Kingsford Invitational, the true barbecue world championship. One of the categories was the one-bite challenge limited to only five ingredients. Here is it.

Greg's Grilled Lobster. Everybody's had boiled lobster, but I'm here to tell you that lobster is at its apex fresh from the grill.

New Orleans BBQ Shrimp Po-Boys. BBQ shrimp in New Orleans is cooked in a pan! We grill it, add some andouille sausage, and make a killer po-boy sandwich.


...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).

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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.

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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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© 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.