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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.

Wonderful Waldorf Slaw

waldorf astoriaBy Meathead Goldwyn

My favorite slaw draws inspiration from the famous Waldorf salad. The original Waldorf salad was invented in 1896 by Oscar Tschirky, the dining room manager at the renowned Waldorf-Astoria Hotel in New York City. Known as "Oscar of the Waldorf", Tschirky also is credited with inventing Veal Oscar, veal cutlets with crabmeat, asparagus, and bearnaise sauce. At the time the glamorous hotel was located on 5th Avenue, but it was torn down to make room for the Empire State Building in 1929. The Waldorf is now on Park Ave.

This riff on the classic Waldorf salad uses cabbage rather than lettuce, but like the original, it has apples, walnuts, and it is crisp, delicate, crunchy, sweet and sour, and downright addictive.

Recipe

Yield. About 12 servings
Preparation time. 30 minutes
Let it sit. Let it chill in the fridge for at least an hour if possible.

Ingredients for the dressing
1/3 cup white sugar
3/4 cup natural (unseasoned) rice wine vinegar
1/4 cup vegetable or corn oil
1 teaspoon celery seed
1/2 teaspoon salt
1 teaspoon freshly crushed black pepper

Ingredients for the slaw
1 crunchy apple
1 pound green cabbage (about half a head)
3 large carrots, peeled
6 scallions, finely chopped
1 medium red bell pepper, seeded, stemmed, and chopped small
1/2 cup celery, chopped small (about 2 medium stalks with leaves removed)
1 large green jalapeño
3/4 cup walnuts (in a pinch you can substitute pecans)
1/2 cup dried cranberries or raisins

About the vinegear. Rice wine vinegar is very mild. It is not hard to find. Most groceries carry it. Some are seasoned and some are not. Get the unseasoned if possible, but the seasoned will do. If you must use distilled white vinegar, use less, about 1/2 cup.

Method
waldoref coleslaw1) First, read my article on The Zen of Slawsome Slaw.

2) Whisk together all the dressing ingredients.

3) Core and chop the apple into chunks about 1/4 inch. Leave the skin on. Add it to the dressing immediately and mix to keep it from browning.

4) Slice the jalapeño in half and remove the seeds. If you wish, you can also remove the white ribs, where most of the heat hides. Slice into thin slivers and then chop into tiny bits so nobody gets a big chunk of heat. Add to the dressing. Wash your hands thoroughly after handling hot peppers or better still, wear gloves or use a paper towel when doing the cutting. If you do not wear gloves, be sure not to rub your eyes, or touch any other moist parts of your body, or any one else's.

5) Chop or shred the cabbage and add to the bowl. Add the rest of the salad ingredients except the nuts and cranberries. Hold them aside. We don't want them getting soggy. Toss thoroughly.

6) Taste and adjust the salt, pepper, vinegar, and anything else you wish to suit your taste. Chill for one hour to extract the flavors from the celery seeds and vegetables and to allow them to marry.

7) Warm the walnuts in a dry frying pan over a medium heat for five minutes, until the meat starts to brown slightly. This brings the oils to the surface. Add them and the cranberries to the salad just before serving. Sing "Take me back to Manhattan."

This page was revised 7/23/2010


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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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