All About The Science Of Barbecue, Grilling, And Outdoor Cooking. We Can Up Your Game!

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The Olympics, Valentine's Day, Chinese New Year, Mardi Gras...There are so many opportunities to enjoy great food this month!

Surf and Turf
Those "unlimited bread sticks and salad" chains may be fine for an ordinary date night but for a special romantic dinner like Valentine's Day,... 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
chocolate BBQ sauce
This sauce has the classic taste profile of all the most popular barbecue sauces, sweet, tart, and slightly spicy, but with a wonderful twist: The... read more
chocolate truffles
The fastest way to a woman's heart is with chocolate. Actually, it works on me, too. And even though working with chocolate is tricky, nothing could... read more
Smoked Chocolate Chips
Nothing says “I love you but not enough to put in much effort” than store bought chocolates at Valentine’s Day. This year, show your loved ones how... read more
cocoa beans and nibs
Working with chocolate is tricky, but the rewards are worth it. There are all kinds of rewards for making things with chocolate, chief among them,... read more
Six high performance coolers tested, rated, and reviewed
No one likes soggy food. Fortunately, some of today's high-tech coolers can keep your food on ice (and not in water) for well over a week! To judge... 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
Smoked Pimento Cheese Burger Recipe
If I were to choose one dish that most defined American grilling culture, it would have to be the hamburger. While its origins are subject to much... read more
fire roasted charred red pepper pimento
Many recipes call for roasted peppers or pimientos (and yes, that is the proper spelling): Pimento cheese (that's how they spell it down south),... 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
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
Grilled Oysters with Roast Garlic Butter and Romano
I love a briny, fresh oyster but had never thought of grilling them until I visited New Orleans. On Iberville Street, the Acme Oyster House is... read more
Two recipes for smoked Louisiana andouille sausage
Andouille (pronounced on-DOO-ee) is the soul of New Orleans Creole cooking. Pork based, this sausage is usually spicy, sometimes hot, garlicky, and... read more
shrimp po boy
According to John Mariani in his thoroughly researched book How Italian Food Conquered the World, New Orleans barbecue shrimp was created by Pascal's... read more
red beans and rice
In New Orleans (pronounced NOR-lins), Sunday is traditionally ham night, and on Monday, wash day, the leftover ham and the ham bone are used to make... read more
new orleans sauce
In New Orleans (pronounced NAW-lins), BBQ shrimp are pan seared or baked with a barbecue sauce made with butter, garlic, Louisiana hot sauce, and... 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
weber smokey mountain in an igloo
Cold, rain, snow, sleet, and wind may not delay the mail but they can sure delay the meal. When the exterior of your grill or smoker is cold the... read more
sliced beef
Man, you've gotta love a restaurant with a grill embedded in every table. If you've ever been to a Korean restaurant in the US, and if you haven't... read more
ribeye steak
The best thing about Asian flavored marinades is that the soy sauce is salty so they work like both a marinade and brine, penetrating better than... read more
chinatown ribs
Enter our annual "Show Us Your Ribface" Photo contest and win some nice prizes! Click here for the rules. I love the "barbecued" pork and ribs in... read more
pork burger
These wonderfully flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled... read more
5 spice seasonings
If you want to add an Asian accent to a dish, there are three ingredients, any one of which will do the job: Hoisin sauce, sesame oil, and five spice... read more
chinese ribs
These wonderfully flavorful Asian inspired ribs are a fine main dish and they also make a great appetizer for a party when cut into half size riblets... read more
Chinese New Year Grilling Recipes
For over 4,000 years, China has marked the beginning of the new year with the country’s most important and grandest annual holiday – Chinese New Year... read more
Grill Roasted Peking Duck
Reportedly created during the Ming Dynasty, roasted Peking duck is a cornerstone of Beijing cuisine and is considered a national dish of China. For... 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

Food and country flags from around the world to celebrate the 2018 Winter Olympics

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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