bbq grill and accessories ad
AmazingRibs.com BBQ Logo
Meathead the Barbecue & Grilling Lover Cartoon

Read Smoke Signals, our free e-letter. No spam. Guaranteed. Enter your email here:

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 who bought what, 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 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.

pounded chicken

Pounding Or Slicing Chicken Breasts For Perfect Even Cooking

Here's the problem with chicken breasts. They don't like you. They are tear shaped for a reason. To make you cry. Take them much past 165°F in the center and they turn to cardboard. But if you cook the center of the bulge to 165°F, and you must in order to be safe, then the tapered edges with be dry, even burnt.

To add moisture, a little swim in brine helps, or perhaps an injection, or even a marinade. But the thick end is harder for the moisturizer to penetrate. They barely get past the surface anyhow. And with that big bulge, they just don't fit on a sandwich properly, leaving no room for lettuce and tomato. Then there's the skin. It only covers part of the meat and it shrinks when it gets hot. Brines and marinades have problems getting past the skin.

But there is an easy solution. Pound the meat flat. Now, if you brine or marinate, the liquid can enter the meat evenly on all sides. And when you cook, the heat can enter on all sides. This technique comes in handy for many chicken dishes, indoor or out: Chicken rollups, Chicken Cordon Bleu, Chicken Marsala, Chicken Paillard, Chicken Cutlets, and Chicken Scallopine.

pounded chickenFor really thin pieces of chicken, lay the palm of your hand on top of the breast and draw a sharp knife through the midsection producing two half breasts. Then pound away.

1) Take the bones out. Just run a sharp knife over the rib cage trying to get as much meat as you can off. Freeze the bones and trim for making stock.

2) Take the skins off. If you love skins, then set them aside. Sprinkle the skins with a little salt and pepper, cut them into 1/2" squares, and render them slowly in a medium hot pan until they are crisp and golden, like bacon bits. Stir regularly so they don't burn. Sprinkle them on the finished meat.

3) You need to cover the meat before you beat it to keep the bodily fluids from flying around the room. Pull off a sheet of plastic wrap. Lay it flat on a solid counter or table. Lay the meat on the plastic wrap just off center and fold the other half over the meat. Don't use waxed paper or foil, it tears easily. You can use a zip top bag, especially if you are going to marinate or brine in a bag. They are nice and sturdy and rarely tear or bunch.

4) Now it is time to flatten the bulge. Leave the tenderizer mallet and the rolling pin in the drawer. They tend to tear the meat. Use a skillet or sauce pan. First look around to make sure nothing on the table will fall off when you start pounding. But don't haul off like you are pounding a nail. Thwack it gently and focus on the bulb end. Several whacks are better than a vicious spanking. Take it down to about 3/4".

5) Remember, because it is so thin, it will cook faster.

before pounding pounding chicken breast

This page was revised 7/23/2012


Please read this before posting a comment or question

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.

MISSING COMMENTS. On March 16, 2014 the company that supplied the software for our comments section went out of business. The company that bought them was not up to our standards, so on April 17, 2014 we moved to a new service and and thousands of previous comments were lost. So we must begin again. Sigh. Click here to learn more about our comment system.

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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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 and Quantcast. 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 you need written permission to publish or distribute anything on this website. 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.