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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.

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GrillGrates Take You To
The Infrared Zone

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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.

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.

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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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New Orleans Barbecue Shrimp And Andouille Po-Boy

By Meathead Goldwyn

According to John Mariani in his thoroughly researched book How Italian Food Conquered the World, New Orleans barbecue shrimp was created by Pascal's Manale restaurant when it opened in Uptown in 1913. The problem with the original, is it is never barbecued. It is cooked in a pan! We're going to make the classic pan-cooked "barbecue" shrimp honest, and grill them.

The Po-Boy is the New Orleans version of the sub/hero/hoagy sandwich. It starts with a foot long "stick" of "baguette" but half sticks of 6" are common. I put the word baguette in quotes because it is really nothing like the original from France. The crust is softer, and the inter is cottony. Most are loaded with a meat or two and "dressed", which means they are loaded with lettuce, tomato, pickles, mayonnaise, thin sliced onions. For the meat, hot breaded and fried shrimp, catfish, oysters, crab, crawfish, and chicken breast are popular. Roast beef, sliced so thin that it crumbles and is called "garbage", with spicy whole grain Creole mustard is standard. But andouille, a spicy coarse ground Cajun pork sausage, and "barbecue shrimp" are killer, especially when combo-ed. Laissez les bons temps rouler!

Makes. 4 (6") sandwiches.
Takes. 1 hour if you have to clean the shrimp

Ingredients
2 feet of soft crust French bread loaf
3 tablespoons good olive oil
1 pound large shrimp, peeled, and deveined
2 batches New Orleans Barbecue Sauce
1/4 wedge of iceberg lettuce, sliced into thin strips
2 meaty tomatoes, chopped
1 medium red onion, thinly sliced

Special tools needed. Have a slotted spoon on hand. If you have smaller shrimp, use a grill topper to keep them from falling through.

About the shrimp. You can use fresh or frozen shrimp, but fresh are best. The larger the shrimp, the better because they take longer to cook and we want them on the grill as long as possible to get some smoke flavor. Before you go shopping, read my article on the Zen of Shrimp.

About the beer. Go for a dark one like Abita Turbodog from New Orleans, or even a porter.

About the hot sauce. Use your favorite brand. Tabasco is from Louisiana, so it would be a good choice. If your andouille is hot, you might want to skip the hot sauce. If you are from New Orleans, crank up the heat!

About the onion. You can use a white or yellow onion if you wish.

Do this
1) Prepare the barbecue sauce and warm it.

2) Cut the lettuce, tomato, and onions.

3) Cut the bread into 12" sections. Slice them lengthwise. Grill the cut side of the bread over low heat until it starts to brown. Leave the lid open and watch that bread as if it was your last meal. A tiny bit of char is OK but don't let it burn, and it will burn if you turn your back, and if you walk away it will go up in flames.

3) Up the grill to about 325°F in the direct zone, about medium. Put the andouille on the grill over direct heat and roll it around until it browns and hits 160°F interior temp. Most of the time we overcook sausage on the grill, so use a thermometer for a change. Don't overcook if you want juicy sausage! Set aside and let it cool a bit, then slice it on an angle 1/4" coins.

4) Remember the shrimp must be peeled and deveined. Brush the shrimp with vegetable oil or melted butter to prevent sticking. If they are small, use a grill topper. Grill about three to four minutes on each side depending on the thickness of the shrimp. When one side turns pink and gets some grill marks, flip them. As soon as the interior of the shrimp is pearly and opaque throughout, and you may need to slice one to check, get them off the grill. Do not overcook.

7) Toss the shrimp in the warm sauce and coat. Add the sliced andouille into the bath. Spoon as many shrimp and sausage slices with some and some sauce onto the bread. Top with lettuce, tomato, and sliced onion. Have plenty of napkins on hand.

This page was revised 12/15/2013


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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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