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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.

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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french string beans

Crunchy French-Style Green Beans

By Meathead Goldwyn

You've heard of French fries, well here is a recipe for French beans, and they're just as good. I learned this quick recipe in France at a fancy dinner at a winery. Nothing fancy about this great recipe other than the taste. In France they use a variety of bean called haricots vert that is longer and thinner than the typical string bean grown in the US, but they are appearing in more stores. You can use plain old fresh green beans.

Recipe

Makes. 4 servings
Preparation time. 30 minutes

Ingredients
1 pound of fresh green beans
2 tablespoons of fresh duck fat or bacon drippings
1/4 cup unseasoned bread crumbs
Table salt and fresh ground pepper to taste

About the fat. Butter will work if you don't have duck fat or bacon drippings, but it's not the same.

About the bread crumbs. You can use seasoned bread crumbs if you wish.

Optional. Just before serving, sprinkle generously with Parmesan or Romano cheese after you plate it, or serve the cheese on the side and let your guests sprinkle it on their plates.

Method
1) Snap off the stem ends of the beans. Boil a large pot of water, about 4 quarts. Fill a bowl about the same time with ice water and set it aside.

2) When the water is boiling briskly, boil the beans for about 3 minutes. Do not cook them all the way through. This is called blanching. Drain them in a colander and plunge them into the ice water. This is called shocking and it helps preserve the bright green color. Drain and pat as dry as possible with paper towels. You can do this a day or two in advance.

3) Heat the oil over a medium medium-high flame in a frying pan. Add the beans and toss them around so they brown a bit on all sides, but don't let them scorch. This should take about 5 minutes.

4) Turn the heat down to medium and add the bread crumbs. Toss until they coat the beans and let them toast.

5) Turn the heat down to low. Salt and pepper to taste. Don't waste any of the bread crumbs that fell off the beans into the pan; sprinkle them over the beans.

Here are some good videos of other green bean recipes

This page was revised 8/17/2013


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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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