BBQ & Grilling In Depth: Up Your Game With Tested Recipes, Science-Based Tips On Technique, Equipment Reviews, Community

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Here's to the Holidays! From Reliable Recipes to Great Gifts, Check Out Everything You Need To Celebrate Below!


Roast
There are tricks to making great beef prime rib, tenderlon, round, and rump and other beef roasts. read more
making glogg
Warm yourself in the winter with this delicious recipe for Scandinavian Glögg, a hot mulled wine made from spices, red wine, port, and brandy. Because it is served warm it is especially popular around Christmas. It is the perfect cold-weather drink, warming the body and soul from the inside out. read more
gift box
Here's a list of great gifts for the barbecue and grilling lover in a wide range of prices. Something for everyone. read more
cow crust cooked
Before hitting the smoker or grill with a steak or other beef cut, take it over the top with this delicious wet rub seasoning paste. Packed with herbs, chiles, and other seasonings then blended with oil, this paste is sure to become your go-to for adding flavor to beef. read more
Smoked and Sliced Beef Chuck Roast
Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket thanks to this recipe for smoked and sliced chuck roast. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a more manageable price and weight. read more
Smoked and Pulled Chuck Roast
Chuck roast has never tasted better than it does with this smoked and pulled chuck roast recipe. By adding a low and slow barbecue element to cooking chuck roast, this already flavorful cut of beef is rendered juicy and fall apart tender. Once complete, shredded beef is perfect for tacos and countless other recipes. read more
beef chateaubriand on the grill
Beef tenderloin is the most tender muscle on the steer. But it needs to be trimmed and carved to make chateaubriand and other choice cuts. read more
southern comfort plantation
This hot Southern Comfort cider recipe is the perfect cold weather drink, après ski if you will, or après snow blower. While it can be made with other liquors and liqueurs, but Southern Comfort works the best. It is technically a liqueur, but not as sticky sweet as most, thereby making it perfect for the hot cider. read more
christmas goose
Here's a delicious classic stuffed roast goose recipe perfect for the Christmas holiday. read more
Thanksgiving Dinner
This sweet and savory cranberry sauce recipe will have you kicking the canned stuff to the curb. Port and balsamic vinegar add an unexpected depth of flavor to this traditional Thanksgiving side dish. And most of the alcohol evaporates in the cooking, so you can serve it to the kids. read more
Grill Roasted Peking Duck
Roasted Peking duck, with a rich mahogany color and perfectly crisped skin, is considered a national dish of China. This grill roasted Peking duck recipe contains the steps necessary to replicate this classic dish at home. The result is perfectly crisped skin and mouthwateringly juicy and flavorful meat. read more
Sous-Vide-Que Duck Confit
This recipe takes duck confit to new heights by combining the moistness and tenderness from sous vide cooking with the smokiness of the grill. Meaty duck breasts are slow cooked in duck fat until fall apart tender before being finished on the grill until it's been kissed with smoke and the skin is perfectly crisp. read more
meatheads pastrami
Here's how to make amazing home smoked pastrami, as good as any Jewish deli. It is complex and smoky, but not in the way that other smoked meats are smoky. It is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. read more
Lou's Apple Pie
Surprise the guests at your next BBQ cookout with this recipe for apple pie on a grill. What could be better after an All-American BBQ than all-American apple pie, cooked on the already warm grill. To make it easier to prepare, the recipe uses a crumble topping versus a second crust on top or a lattice topping. read more
Sliced Sous Vide Que Pastrami
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more. read more
Turketta
This flavor rich and visually stunning smoked turketta recipe is a fun holiday twist on traditional Italian porchetta. Turkey breast makes it much easier and faster than boning out a whole pig or even just the belly and loin. Port soaked cranberries stuffing elevate the turkey breast to epic heights. read more
Turkey Dinner For Thanksgiving
Everything you need to know about how to make the ultimate turkey, smoked, grilled, or barbecued. We cover shopping, thawing, prep, injecting, cooking, gravy, carving, serving. We bust the myths about brining resting and other tales and explain how to spatchcock (butterfly). Learn how to make stuffing muffins! read more
spatchcocked chicken
Spatchcocking, or butterflying, a whole turkey, chicken or any other bird is a great way to make moist, delicious birds that are browned all over and evenly cooked in less time. It's a simple matter of cutting out the bird's backbone, a deboning process that is easy and painless with good kitchen or poultry shears. read more
disney smoked turkey leg
This tested recipe recipe reproduces the monster turkey legs you see if you visit any of the Disney parks where you will see folks stumbling around with delirious smiles. The secret to success is curing then smoking the giant turkey legs. This recipe also works fine with chicken legs, though they will cook faster. read more
carved turkey
Carving a turkey or chicken needn't be a chore. Once you understand the bird's architecture, you can easily dismantle it. read more
sous vide que BBQ turkey breasts
Sous Vide and the grill and smoke combine to make the best turkey you have ever tasted. This sous-vide-que turkey recipe results in superbly tender and and juicy meat from the low and slow sous vide method, highlighted by the delicate elegance of hardwood smoke and crispy skin that can only be achieved on the grill. read more
Spatchcocked turkey
Turkey is probably the most difficult meat to cook because you need to cook it to a higher temp than almost any other meat to make it safe, and if you overshoot by as little as 5°F, you go from juicy and giving thanks, to cardboard. Here's how to set up your charcoal grill for smoking an amazing turkey. read more
smoked turkey gas grill
Turkey is probably the most difficult meat to cook because you need to cook it to a higher temp than almost any other meat to make it safe, and if you overshoot by as little as 5°F, you go from juicy and giving thanks, to cardboard. Here's how to set up your gas grill for smoking a turkey. read more
tara allen's turkey
Every year we invite our readers to post pictures of their turkeys and compete for prizes, and every year we are thrilled to see their beautiful photos read more
Sweet Potato Fries
Elevate ordinary fries with this delicious grilling recipe with sweet potatoes. The sweet potato fries are seasoned with a sweet and spicy blend of brown sugar, chipotle powder, herbs, and spices. The fries are then grilled until smoky and golden brown. read more
American wagyu brisket
The Snake River Farms American Wagyu brisket is the super premium brisket popular with the competition teams, but because it is slightly less marbled, but still far more marbled that most briskets, it does not have the Gold designation. If you love brisket and really want to wow your crowd, this is for you! read more
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Do not die without having tasted American Wagyu. read more
gold gift box with a bow
Here are the tools and toys that avid grillers and pitmasters want most. Our reviewers kicked the tires on hundreds of grill and BBQ products and wrote detailed reviews. We organized everything in price categories from under $50 to over $2,000 so you can find the perfect BBQ gift for that special someone. read more
Need an inexpensive, no fuss, portable cooking surface? Welcome to short order cooking on the go. Blackstone's popular 17" Tabletop Griddle is great for camping, tailgating and RV use. Most people who buy this "liddle" griddle love it. We give it our AmazingRibs.com Gold Medal. read more
Deep fried sweet potatoes with smoked honey and fried sage
If you’re a fan of sweet potato fries then you’ll do backflips over this grill fried recipe featuring perfectly deep fried sweet potato fries coated with smoked honey and garnished with deep fried sage. Even better, deep frying is done on the grill, doing away with the mess and lingering odor of deep frying indoors. read more
hog island in the bahamas
The Pitmaster Club is a community of barbecue and grilling lovers exchanging ideas, recipes, techniques, product reviews, as well as interviews with top pros, weekly cartoons, a weekly PitCast, face to face meat-ups, discounts on products, monthly giveaways worth up to $2000 and more. read more
Grilled Hasselback Sweet Potatoes with Maple Pecan Butter
If your side dishes seem a bit tired, try a new twist with grilled hasselback sweet potatoes. Sliced partially through, the sweet potatoes begin to open up like an accordion, making for a stunning presentation. A flavorful blend of butter, pecans, and maple syrup only amplify the dish for family and guests. read more
Smoked Mashed Sweet Potatoes with Maple and Sriracha
Sweet maple syrup and spicy sriracha make a fantastic combination in this recipe for smoked and mashed sweet potatoes. Grilled until smoky and tender, the mashed sweet potatoes are combined with butter for richness, maple syrup for sweetness, and just enough Sriracha to bring a touch of heat. It's sweet potato bliss! read more
grilled salt potatoes
Try this updated take on Syracuse salt potatoes with less salt and more flavor. I amp up the flavor with garlic and herbs and toss the spuds on the grill to brown and crunchify them. Just don't call them Syracuse Salt Potatoes. read more
Salt Potatoes
This delicious salt potatoes recipe is based on this traditional upstate New York side dish. Salt potatoes came about in the 1800s when, legend has it, Irish salt miners made lunch by putting potatoes in baskets and lowered them into the kettles of boiling brine. The spuds were then crowned with gobs of butter. read more
Mashed Potatoes
Here's a recipe for making delicious garlic mashed potatoes sweet and mellow with none of that raw garlic harshness. Most mashed potato recipes call for cream, half-and-half, or milk. This recipe is so good and creamy you don't need any cream in the mix or gravy on the table. read more
Baked Potato
Potatoes are a food whose center and skin need separate treatment. We want a soft, moist, fluffy inside, and a dry, crisp skin. read more
potatoes
Everything a cook needs to know about buying potatoes, storing potatoes, and cleaning potatoes. read more
potato latke
This simple, yet flavor packed, potato latke recipe is a must during the holidays. The most perfect use of potatoes are potato pancakes with their mahogany crunchy edges, crispy golden midsection, and tender, rich, meaty interiors. Traditionally fried in December for Hanukkah, potato latkes are hash brown on steroids. read more
russet potatoes
Baked potatoes are so good that they become even better by baking them twice! For this method, I bake the potatoes whole on the grill, then mash and mix the cooked potato with spiced sour cream, stuff it back into the potato jacket, top it with cheddar cheese and bake it again. Potato nirvana! read more
Fire Roasted Brussels Sprouts with Fennel and Prosciutto
Fire roasting elevates Brussels sprouts to new heights in this recipe for grilled brussels sprouts, fennel, and prosciutto. Marinated Brussels sprouts and shaved fennel are grilled until lightly charred before being combined with the smoky meatiness of prosciutto to create a side dish perfect for cookouts and holidays. read more
Smoked Butternut Squash Soup
Rich and creamy with a delicate kiss of smoke, this recipe for grill roasted butternut squash soup is a wonderful way to kick off any fall or winter meal. The soup features smoked butternut squash, vegetable broth, heavy cream, and a touch of maple syrup then served warm with a garnish of sour cream and pepitas! read more
waldorf slaw
No BBQ or grilling party is complete without coleslaw but unfortunately this beloved side dish can be lacking in flavor. The recipe for a great slaw borrows from the famous Waldorf Salad, replacing lettuce with cabbage before adding apples and walnuts for a crisp, delicate, crunchy, sweet, and sour coleslaw. read more
grilled apple salad
This Autumn green salad with grilled apples recipe is certain to be a hit at Thanksgiving or any backyard get together. Autumn is apple time, and apples are great on a salad. Grilling them just adds excitement. You can prepare this recipe well in advance and assemble it at the last minute. read more
Apple Slices
Pork and apple go together like beef and potatoes. Here's a recipe for a great variation on applesauce that's perfect with all kinds of pork. It looks different from any other apple sauce you've ever tasted, and, my oh my, it tastes different, too. Rich, buttery and mellow, like apple pie without the crust. read more
Basting
Take your smoked ribs over the top with this recipe for apple butter enhanced Kansas City-style BBQ sauce. This apple butter BBQ sauce would have Adam eating out of Eve's palm, and sucking on her sauce soaked fingers. Yes, it has lumps. Strain it if you must but it's best as is. read more
Grill roasted candied pecans
Candied pecans are always a hit as a snack and this recipe takes them over the top by roasting them on the grill. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven. read more
Maple ginger grilled roasted pecans
Real maple syrup and ginger powder are an unexpectedly delicious addition to grill roasted candied pecans. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven. read more
Bowl of Dutch Oven Apple Cranberry Crisp
This classic fruit crisp recipe cooks beautifully and get crunchy on top in a Dutch oven. In addition to being delicious, this Dutch oven apple cranberry crisp is also quite simple. Toss the fruit with sugar, pour into a Dutch oven, and add a crumb topping. Top the lid with charcoal briquets and cook to perfection. read more
pecan halves on a plate
Say goodbye to store bought roasted pecans forever thanks to this fragrant home made version. Cinnamon, clove, and allspice are a welcomed addition to roasted pecans and make them the perfect snack for tailgating or a cookout. There's no need to fear if you don't have a grill; these can be made in the oven. read more
pecan tassie
Satisfy your sweet tooth with this delicious recipe for pecan tassies, mini bite size pecan pies. Crunchy, nutty, gooey, flaky, and easy to pop one after another, these tasty tartlets are often served at Southern weddings, but are most common at Christmas and Thanksgiving, when pecans are still fresh. read more
chocolate truffles
Chocolate truffles are elegant, seductive, and easy to make thanks to this recipe for delicious Lusty Chocolate Truffles! The truffles starts with a simple to make chocolate ganache, forming them, then finishing the truffles by rolling them in cocoa powder, coconut, nuts, and more before presenting to your loved one! read more
smoked iced cognac
Add an unexpected twist to your bourbon, Bloody Marys, and cocktails with this simple recipe for smoked ice. While it sounds like a challenge, creating smoked ice couldn't be easier, requiring nothing more then some wood, a grill, and ice. The end result is a smoky BBQ addition to virtually any cold drink. read more

Beef rib roast with Santa in background

What they say about us

I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!

Bill Lamb

You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.

Laurel Stone

No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.

David White, Rockwall, TX

As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!

Red Taylor, San Francisco, CA

I tried your Memphis Dust (on chicken) and it was amazing!

Ivan Carabott, Malta

 I died laughing at your rib song.

Gary Hays, Smithville, TX

My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.

Myron Robert Mayer, TN

 I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!

Aaron Ettlin, Portland, OR

We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week!!!!

Peggy Bohl, Sacramento, CA

In 2012 we had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks.

Steve, Grills Gone Wild, IA

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