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

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Happy New Year! And Hello Couchgating Season.

To ring in the new year and enjoy the season's best football games, check out the winning recipes and tips below.
smoked and grilled buffalo chicken wings
Grilling Buffalo wings may sound like blasphemy but the results from this non-deep fried twist are simply amazing. By cooking this All-American Classic on the grill, you avoid the deep frying mess while also adding a deep, smoky flavor. The Buffalo wings start with indirect smoke before being crisped over direct heat. read more
smoked miso wings
Yes, Buffalo sauce tastes great on hot wings, but try some Asian flavors on your chicken wings with the deep, savory flavors of miso, sesame oil, and wood smoke. This recipe leans heavily on miso paste, a traditional Japanese ingredient rich in umami, the rich meaty savory flavor. read more
thanksgiving dinner table
So you're cooking for a crowd. How much food do you need? Here's how to plan for a party or special occasion, including some basic rules of thumb and tips on how to handle dietary restrictions, how to prep ahead, and how to calculate the right amount of food so no one goes hungry. read more
Grill Fried Tempura Pickles
Why fry inside? Your outdoor grill handles the job better and makes incomparable fried pickles. Coated in a light and airy tempura batter, this delicious fried pickle recipe is a novel appetizer for your next cookout. Be prepared to make multiple batches, as everyone will be clamoring for more. read more
hoppin john beans
Celebrate a Happy New Year and give yourself some good luck with the ultimate black eyed pea recipe, flavor packed Hoppin' John beans and rice. Black-eyed peas' most popular expression is Hoppin' John, a steaming bowl of beans, rice, and pork that is especially popular in coastal South Carolina and Georgia. read more
texas beans
Texas pinto beans are served at almost every barbecue joint in Texas. Here's the recipe for this classic Texas comfort food. You can use just about any bean, but butter beans, pintos, or black-eyed beans (a.k.a. black-eyed peas) are the most common in Texas. read more
red beans and rice
Enjoy a taste of New Orleans with this recipe for classic red beans and rice! In NOLA, Sunday is ham night, and on Monday, the leftover ham and the ham bone are used to make Red Beans and Rice, a traditional Creole stew that can be prepped quickly and simmers for several hours before diving in. read more
maple taffy
Chewy and rich, maple taffy's texture and flavor are a real treat. Since it is made in the snow, this recipe is sure to be a hit with the kids. You'll need 100% pure real maple syrup, preferably dark maple syrup, as opposed to mass produced pancake syrup that is made from corn syrup and isn't nearly as flavorful. read more
glazed salmon
No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. It is perfect served on its own, in potatoes, in scrambled eggs or risotto, or as a sandwich. read more
Grilled Oysters with Roast Garlic Butter and Romano
If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious. read more
grilled lobster
Boiled lobster is good, but grilled lobster is better and here is the recipe needed to make it happen! Undiluted by boiling water, the taste of the lobster truly shines through when cooked quickly over live fire, not to mention the added smoky depth of flavor. Lobster is split in half, grilled, then basted in butter. read more
Sous-Vide-Que Lobster Tail
Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you'll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke and char. read more
ribs with flame
Here's a list of the AmazingRibs.com top 10 recipes of 2018, the best and most visited ones on our site, including ribs, brisket, pulled pork, pastrami, smoked turkey, spice rubs, and other BBQ favorites. 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 Guacamole Recipe
Add a delicious smokiness to your favorite party dip with this recipe for grilled guacamole. Grilled avocados, grilled limes, and grilled onion take ordinary guacamole and make it extraordinary for any backyard cookout, tailgating party, or couchgating gathering. Grilled guacamole is a perfect dip or burger topping. read more
frico cheese crisps
If you love the crispy bits of cheese that stick to the griddle when you make grilled cheese sandwiches even better than the sandwich, frico will become your favorite munchie. Frico are lacy, cheesy, crunchy crackers that are quick and easy appetizers or snacks. They're best when made with Italian Parmigiano-Reggiano. read more
boursin
If you're a fan of store bought Boursin cheese spread then you'll love this homemade version for a fraction of the cost! It's great as a spread on a crusty baguette or on crackers or stuffed into jalapeño poppers. It is also wonderful as a sauce dolloped on a hot steak, asparagus, or in with mashed potatoes. read more
pimento cheese cracker
Ok. I get it. Pimento cheese is a classic. And you don't mess with the classics. But I'm a devotee of delicious, and this recipe is downright delicious. It's got the creaminess, the bite, the heat, and it's ready lickety split. read more
pimento cheese stuffed tomato
In the South, you cannot have a social gathering without Pimento Cheese sandwiches. You can buy it in plastic tubs at the grocery, but it is exponentially better when you make it yourself thanks to this tested recipe. It's also rather simple, comprised primarily of pimentos, mayonnaise, and grated cheddar cheese. read more
Smoked pimento cheese sandwich
Pimento cheese is a canvas. Shredded cheddar, mayo, and chopped pimentos are just the start. From there, the sky's the limit. I love this smoky take on the classic, and it's not heresy. Many Southerners "doctor" the original recipe to show their creativity and one up their neighbors. read more
jalapeno poppers
A cheesy appetizer with a kick, this easy recipe is sure to please, and the smoked version is better than the fried version. This appetizer is a big hit with people who like a little bit of heat in their food, but you can remove most of the heat to accommodate wimps if you wish. read more
Grilled Jalapeno Poppers Recipe
If you're searching for the perfect BBQ and grilling appetizer then you're sure to love this tested recipe for grilled bacon wrapped jalapeno poppers. Known in certain BBQ circles as atomic buffalo turds, or ABTs, these cheese stuffed, bacon wrapped jalapenos are certain to disappear as soon as you serve them. read more
Smoked Pork Rib Tips
This simple smoked rib tips recipe makes the perfect snack, appetizer, or main course. The rib tip (a.k.a. brisket, costal cartilage, or break) is the triangular, cartilage-dotted slab of meat attached to the lower end of the sparerib. Seasoned with BBQ rub then slow smoked on the grill, these are a surefire hit. read more
Texas Chili
Create the ultimate bowl of chili with this recipe for authentic Texas chili con carne. Starting on the grill for a touch of BBQ flavor, this chili recipe is built from numerous layers of flavor, including such unexpected additions as chocolate and tortilla chips to create mouthwatering results. read more
Moink Balls Recipe
We'll bet you can't stop at just one of these tasty smoked MOINK balls. This tested recipe is the perfect appetizer for any tailgating, couchgating, or backyard bash. The best part is that they are simple to make, featuring frozen beef (moo) meatballs wrapped in bacon (oink) then smoked before being sauced and served. read more
cocktail wienies
Cocktail Wienies are great fun for parties. Here's a classic Southern recipe that's quick and easy. Taught to Sandra Aylor by her mother, this recipe has been made by family members at countless parties or pot lucks. Serve them in the slow cooker so they stay warm and guests eat them with a toothpick. 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
chocolate truffles
Chocolate truffles are elegant, seductive and surprisingly easy to make! They start with a simple mixture of melted chocolate and cream (called ganache). The mixture is chilled, rolled into balls, and coated with your choice of finishing flavors from cocoa powder and coconut to crushed nuts or spices. Have fun with it! read more
smoked bloody mary
The classic Bloody Mary is taken to new smoky height thanks to a BBQ twist. Smoked ice, BBQ sauce, dry rub seasoning, and bacon are the cornerstone of this smoked Bloody Mary recipe. You'll never see this classic Sunday brunch cocktail the same way again once you take the first sip. 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
red pig
Recommendations for the best beer, wine, and spirits to drink with barbecue. read more
champagne flutes
If you enjoy champagne and/or sparkling wine, quality champagne flutes are an important addition to your home bar. These tall slender glasses not only look elegant, they retain the fizz longer. read more
Libbey cocktail shaker kit
Cocktail shakers often come as a kit with all the tools you'll need. Our favorite among the countless cocktail shaker kits is one from Libbey, featuring a 20 ounce glass mixing glass, stainless steel shaker, and stainless steel Hawthorn-style cocktail strainer. It's dishwasher safe, although hand washing is best. read more
Book Cover: DIY Cocktails
I own several bartending guides and I've seen many others, but I have never seen anything like this. read more
BBQ Dragon Fires Up The Grill
BBQ Dragon is a great product that accelerates startup of a fire with a battery operated fan. The Dragon creates a rip roaring, sear-hot coal fire in less than ten minutes. Clamp it on or bend the stainless steel goose neck into a circular base to rest on a flat surface then turn it on and let it work its magic. read more
BBQ Guru DigiQ DX3 Thermostatic Controller Review
Read our complete review of the BBQ Guru DigiQ DX3 thermostatic temperature controller for charcoal cookers that received a Gold Medal. read more

crispy grilled buffalo wings

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Bill Lamb

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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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