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Time for couchgating! Let's watch some football and eat some great food!

Split bone rib steak
With all the hoopla over juice cleanses and New Year’s resolutions, you’d never know that January is National Meat Month. Well, it’s true. And... read more
smoked miso wings
While today there is no disputing that fiery Buffalo Chicken Wings rule, there are literally thousands of flavor variations out there just waiting... read more
buffalo chicken wings
Some will say the quintessential American foods are hot dogs and hamburgers, but they have their roots in Europe. Buffalo Chicken Wings were born in... read more
flank steak slicing
It's been an exciting year at AmazingRibs.com. We brought some new folks on board to help make the website better than ever, and we migrated... read more
pimento cheese stuffed tomato
When asked what his death row last meal be, Bon Appétit magazine's restaurant editor Andrew Knowlton replied "I'm from the South, so to me it would... read more
rosemary
No need to spend big bux for party snacks or handmade gifts. Smoke roasted nuts are easy to make and always a hit. Oh yeah, if you don't have a... read more
cowboy candy
There are two kinds of "Cowboy Candy" and this recipe is not for chaw. This is a sweet/sour pickled pepper that is great as a relish on hot dogs,... read more
frico
If you love the crispy bits of cheese that stick to the griddle when you make grilled cheese sandwiches even better than the sandwiches, frico will... read more
Sweet Potato Fries
I know the kids love the sweet potatoes with gooey marshmallows and the casserole with brown sugar and ersatz maple syrup. But this recipe is sweet... read more
tara allen's turkey
Every year in November we invite our readers to post pictures of their turkeys and compete for prizes, and every year we are thrilled to see the... read more
Texas Chili
If ever there was a food whose definition could bring otherwise genial people to fisticuffs, chili is it. Everyone seems to have a definition for... read more
sous vide que BBQ turkey breasts
This recipe will make the best turkey you have ever tasted, guaranteed. It will feature superbly tender and and juicy meat from the extremely low and... read more
Kangaroo Burger
I have always been a sucker when it comes to trying new ingredients. When I came across ground kangaroo, I immediately “hopped” to the task of... read more
grilled herbed lamb lollipops
Rack of lamb is a classic fancy restaurant meal and some of my favorite meat in the world. At $20 or so per pound, it better be good. The rack is the... read more
Sous-Vide-Que Duck Confit
When life hands you lemons, you make lemonade, and when life hands you duck fat, you make duck confit. Salted and cooked in fat, duck confit (... read more
Smoked Pork Rib Tips
If I had my way, I’d skip the candy on Halloween and instead greet costumed kids with a true “treat” – a sandwich baggie filled to the brim with rib... read more
jalapeno poppers
Jalapeño Poppers are great appetizers. While standard restaurant jalapeño poppers are usually breaded and fried, my outdoor version is smoked and... read more
Fire Roasted Brussels Sprouts with Fennel and Prosciutto
It used to be that Brussels sprouts were the bane of every child’s existence. Boiled or steamed into submission, these mushy, brownish-green blobs... read more
chinese ribs
In August 1972, I was 23 and a senior at the University of Florida in Gainesville. Don't ask why it took me so long to get to be a senior. My best... read more
barbecue baked beans
This recipe below is more Southern than Boston Baked Beans, sweeter, and will make the best baked beans you've ever had, certain to wow your guests.... read more
Sous-Vide-Que Beef Ribs
Every Saturday morning throughout the 1960s, Fred Flintstone would order a massive rack of ribs only to have his car tip over from their weight. It... read more
texas beans
During hard times, beans have kept many Texans alive. For more than a few, the bean pot contained simply beans, salt, pepper, and maybe a little pork... read more
Margherita Pizza
As near as we can tell, Naples is where modern pizza was born, and for many pizza lovers, Naples is still the go-to for great pizza, where it has... read more
grilled pizza
Let's get some things straight right at the top: 1) Pizza is not not not junk food and it makes my blood boil every time I hear it so called. OK,... read more
hoppin john beans
Around the world different cultures have their special traditions for welcoming the New Year and to insure good luck. According to Jessica B. Harris... read more
Silicone glove colors
There are literally hundreds of 100% silicone heat resistant gloves available from various retailers. There are so many that we have reviewed them... read more
Charred Sous-Vide-Que Carrots
Growing up, I couldn’t stand eating carrots. After all, my only experience with them was the occasional scoop of soft and flavorless steamed carrot... read more
potatoes
So versatile, and such a perfect accompaniment to meat. Such comfortable food. Despite what you might have heard, potatoes are not from Ireland.... read more
Salt Potatoes
Syracuse, NY, was once a major salt production center and is still known as the "Salt City." It has a main drag named Salina Street, and the suburb... read more
Grilled Hasselback Sweet Potatoes with Maple Pecan Butter
For every great lead character, there are countless supporting players who help make a movie, play, or book truly memorable. Would the Star Wars... read more
Smoked Mashed Sweet Potatoes with Maple and Sriracha
For many Americans, especially those in the South, no Thanksgiving meal would be complete without at least one sweet potato dish. At some homes, the... read more
thanksgiving dinner table
I get this one a lot: "I made the mistake of having the preacher over on July 4 and he loved my pulled pork. Now he wants to cook for the church... read more
Mystic Pizza
One of the core concepts of Plato's philosophy, is that there is a distinction between the ideal form of something, and the real form of it. No... read more
Sous Vide Que Pork Loin
When it comes to selecting large value cuts of meat, boneless pork loin has long been one of my top choices. On sale, it can feed the entire family... read more
Smoked and Pulled Chuck Roast
My favorite cut for pot roast is a large boneless chuck roast full of rich, beefy flavor. A tough cut, beef chuck is the perfect candidate for ... read more
Sous Vide Que Bottom Round Roast
If money were no object then I'd be living on prime, dry aged ribeyes. Until I hit the lottery, I'll keep making economical cuts of beef taste just... read more
Smoked and Sliced Beef Chuck Roast
Brisket is one of the pillars of low-and-slow barbecue, but it can be a lot of work and a lot of leftovers for a weeknight meal. In search of... read more
Smoked Lamb Ribs
Wham, bam, thank you lamb! When grilling red meat, I love a great beef burger or ribeye steak as much as the next guy or gal, but I also like to mix... read more
Grilled Candied Bacon Bread Bowl
If bacon were a vegetable then there’d be a whole lot fewer "clean your plate” fights with kids at the dinner table. Long before it was popping up in... read more
Tuscany
You can taste it if you close your eyes, the flavor we all associate with Italian food. It takes me back to ice skating as a boy and buying pizza by... read more
beef rib eye showing rib cap
What's the best steak on a steer? Most knowledgeable beef eaters say "the ribeye" (shown below as a whole roast).   But there is one cut that... read more
chicken coated with bread crumbs
Look at a box of seasoned breadcrumbs. I have one in my hand right now. All kindsa stuff in there. All I want is bread and seasonings. Here's how I... read more
disney smoked turkey leg
Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. But curing is very different from any other... read more
pepe's white clam pizza finished
New Haven is famous for Yale, but to foodies, it's an old haven for pizza, the most famous of which is the white clam pie at Frank Pepe Pizzeria... read more
caramelized onion pizza
Not all great pizza come pissaladiere. Here's a typical one. Notice there is no sauce or cheese. But with the sweet onions and salty anchovies, there... read more
grilled pizza
Capicola is a traditional cured and lightly smoked pork product from Naples, related to bacon, and some good examples are made in the US and Canada.... read more
grilled pizza
Shhhhh. I'm gonna share a secret that could get me run outta town on a George Foreman Grill. I live in Chicago, and, even though I like deep dish,... read more
Margherita Pizza
The classic pizza Margherita may be my all time fave, and I am not alone. It is so simply elegant, just dough, tomato sauce, cheese, and fresh green... read more
Pesto Potatoes
Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means "... read more
Baked Potato
As with meats, we are faced with a food whose center and skin need separate treatment. We want a soft, moist, fluffy inside, and a dry, crisp skin... read more
Blue Cheese Potato Salad
People either love blue veined cheeses of hate them. If you love them, you probably consider them to be the king of all cheeses. Salty, creamy,... read more

Grilled Chicken Wings

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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