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This BBQ Sauce Recipe Was A Former President’s Favorite

This classic BBQ sauce recipe created by legendary pitmaster Walter Jetton was the go-to sauce of diehard BBQ fan and former president LBJ.

Baste BBQ Meats Like The Pros With This Classic Mop Sauce

Named for the fact that it is literally applied to meat with a mop, this once top secret mop sauce was a favorite of Texas BBQ legend Walter Jetton.

Hypocrisy By Epicurious

By:

Meathead

The cooking website Epicurious.com, is not publishing any new recipes using beef out of concern for sustainability. This is bullpoop. Find out why.

Walter Jetton: “The Barbecue King”

By:

Meathead

President Lyndon Baines Johnson’s love of barbecue was legendary but few people know about the man behind the cloud of smoke, Walter Jetton. A natural showman, he was usually dressed in a Stetson, apron, creased white shirt, and string tie, and he billed himself as the “Barbecue King”!

AmazingRibs.com Has A Powerful New Engine!

By:

Dave Joachim

Welcome to the new AmazingRibs.com! Over the past year, our elves have been working diligently behind the scenes to rebuild this entire website. At first glance, AmazingRibs.com may look similar to the way it always has, but under the hood, we have completely rebuilt the engine. It’s now faster and easier to navigate.

Jeff McNear, Senior WordPress Developer

Jeff McNear is an accomplished front-end developer who has extensive experience building, maintaining and repairing CMS based websites. While he continues to track the developments of Joomla and Drupal, as of July of 2015 his projects have been exclusively in WordPress. He is the WordPress lead developer for AmazingRibs.com.

He specializes in creating custom WordPress themes […]

Satay Spice Blend Brings A Taste Of Thailand, Indonesia, And Java To Chicken On The Grill

By:

Meathead

Satay is made all across Asia. It probably originated in Indonesia or Java but can be found in being cooked by street vendors and upscale restaurants in Thailand, Indonesia, Malaysia, Singapore, and even China, Japan, and most Thai restaurants in the US. Usually it is small wooden skewers of chicken, pork, goat, or beef strips, even […]

How Have You Lived Without Mrs. Meathead’s Basic Italian Vinaigrette Recipe?

By:

Meathead

Here’s is a great all-purpose Italian vinaigrette with lots of herbs that my wife, LT, makes. We use it on salads, as a base for marinades, and on all manner of meats and veggies. For marinating ribs, I make a few minor additions.

Pedernales River Chili Recipe By Lady Bird Johnson

By:

Meathead

This simple to execute chili recipe featuring ground beef is a guaranteed home run for family and guests

This favor-packed ground beef chili is adapted from a recipe by Lady Bird Johnson, found on a 3×5 inch card in the stacks of the LBJ Library in Austin, TX.

Inspired by a favorite of Lady Bird Johnson, this […]

2021 Winners of the Great Giveaway

Here’s the list of the 2021 winners of AmazingRibs.com Pitmaster Club Great Giveaway! Join the club and put your name in the hat to win!

Give Grilled Pork Tenderloin The Steak Treatment With Green Peppercorn Sauce

By:

Dave Joachim

Grilled pork tenderloin comes together fast and takes on classic French flavors in the hands of Georgia’s Top Chef Kevin Gillespie. Like classic Steak Diane, the sliced tenderloin is served with a sauce of sautéed and cooked down onions, garlic, whiskey, stock, cream and crushed green peppercorns.

The Science Of Slow Cookers

By:

Dave Joachim

Slow cookers are not truly “set it and forget it”. If you just throw everything in the crock, turn it on and walk away, you’re likely to get soggy, bland results. A little effort yields much more delicious food. Check out this list of Do’s and Don’ts to maximize your cookers strengths and minimize its weaknesses.

Enjoy Your Barbecue With A Side Of Brunswick Stew

By:

Dave Joachim

Top Chef Fan Favorite Kevin Gillespie says that barbecue is always served with Brunswick stew in his native Georgia. Squirrel is the traditional meat, but Kevin likes to use beef and pork or even scraps of barbecued pork. His recipe also includes a secret ingredient that amplifies the flavors of everything else.

Remembering BBQ Legend Mike Mills

By:

Meathead

Barbecue Hall of Famer Mike Mills died Tuesday morning December 29, 2020 due to issues unrelated to COVID. I first met Mike and his daughter Amy in October 2005 at the Jack Daniels World Championship Invitational Barbecue. He was introduced to me as “The Legend.” And he truly is.

Turketta Recipe: Stuffed And Smoked Turkey Breast

By:

Meathead

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. A stuffing of port soaked cranberries elevates the turkey breast to epic heights.

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Chicken Sausage Recipe with Simon & Garfunkel Rub That Will Have You Telling All That The Sky Is Falling

By:

Chef Ryan

Store bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon and Garfunkel rub. This recipe makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping on a white pizza, and made into meatballs for chicken soup.

An Introduction To The Art Of Steak Cookoff Competitions

By:

Clint Cantwell

If you’re like me, you likely fancy yourself quite the steak griller. But the true test of one’s talent is entering one of the countless steak cooking contests held each year. If you’ve ever considered competing in a steak cookoff, here’s a first person account of what you can expect to encounter from start to finish.

Say Oui To The Perfect Decadent Custardy French Omelet Or Scrambled Eggs

By:

Meathead

With the addition of a little cornstarch, we let chemistry amp up the classic French omelet recipe. I dare you to make a better one.

Get A Whiff Of Homemade Smoked Almonds With Simon And Garfunkel Rub

By:

Meathead

Smoked on the grill and seasoned just right with AmazingRibs.com’s popular Simon & Garfunkel rub, these almonds are a crowd favorite. Serve them on their own, use them in salads, and so much more. If you don’t have a smoker or grill, you can make this recipe just fine in your indoor oven.

Simon and Garfunkel Spice Rub For Poultry Recipe

I make up a batch of my Simon & Garfunkel spice blend, store it for months, and sprinkle it on everything in sight. It goes on chicken, turkey, grilled potatoes, even on the outside of baked potatoes, grilled asparagus, on eggs, even pork, you name it. How’d it get its name? In 1966 Paul Simon […]

Conditioning And Seasoning A Pizza Stone

By:

Meathead

You should condition and season a new pizza stone or baking stone before using it. Here are simple instructions on how to do it so your pizza cooks perfectly the first time you use the stone.

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Perfectly Grilled Duck Breasts Get The Star Treatment With A Rich Cherry Port Sauce

By:

Meathead

The breasts are the best meat on the duck, and they should be treated like red meat, cooked medium rare to medium, with crispy skin. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you’ll always get it right.

Mouthwatering Country Style Ribs Recipe

By:

Meathead

Despite what the name implies, country-style ribs are actually pork chops that are cut from the front end of the baby backs near the shoulder. Ensure moist and flavorful country ribs every time with this recipe that calls for dry brining before smoking and searing on the grill for a deep smoky flavor before saucing.

Got Tomatoes? Make This Smoked Caprese Sandwich

By:

Dave Joachim

Quick, before summer is over, make these sandwiches! They’re soooo good. And so easy. If you keep some smoked cherry tomatoes and basil pesto on hand (both easy to make with our recipes), this sandwich comes together in no time. And it tastes like a summer breeze!

We’ve Been Archived In The U.S. Library Of Congress!

By:

Dave Joachim

The U.S. Library of Congress has selected AmazingRibs.com to be included in its historic Food and Foodways Web Archive. Only a few dozen sites have been chosen, including the UN’s Food and Agriculture Organization (FAO) and the Center for Science in the Public Interest. We are in good company. What an amazing honor!

This Asian Style Bacon Recipe Is The Perfect Combo Of Spicy Sweet And Savory Flavors

By:

Meathead

Salty and sweet is the magic combo for bacon. Using honey for the sweet and adding spicy Sriracha takes it over the top, especially when you amp up the savory, meaty, umami flavors with hoisin and soy sauce. Ginger, garlic, and five-spice powder round out the Chinese flavor profile here.

Once You Make Maple Bacon, You’ll Never Get Store Bought Again

By:

Meathead

You seriously need to make this bacon. It’s not hard. And it is so worth it. It’s one of those processes that mostly just takes time. And for your patience you are rewarded with some the most delicious, homemade smoky bacon you’ll ever taste.

DigestThis.news! Our Food News Service Keeps You Informed

Stay informed on what’s happening in the wider world of food and cooking with this free food news service edited by our own Dave Joachim.

This Maple Glazed BBQ Ribs Recipe Will Make You The Boss Of Your Block

By:

Meathead

Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. More than one cook has written to tell us that the recipe results in the best ribs ever tasted.

Let Our New Videos Show You How To Buy A Grill Or Smoker

By:

Max Good

Are you in the market for a new outdoor cooker? Watch our video buying guides to avoid buyers’ remorse. We show you all the pros and cons of gas grills, charcoal grills, and various smokers so you can make smart buying decisions.

BBQ Gear Guide: AmazingRibs.com’s Picks For The Best Smokers And Grills Available For Home Delivery

By:

Clint Cantwell

Despite the uncertainty, one thing hasn’t changed – the joy and comfort that BBQ and grilling brings. It starts with the right smoker or grill so we’ve compiled an elite list of top rated AmazingRibs.com Platinum Medal winners, all of which can be delivered to your door so you can continue to stay safe at home.

How to Grill and Smoke Everything

By:

Dave Joachim

More and more people are cooking at home. And more cooks are asking us: How do I smoke a brisket? What’s the best way to clean my grill grates? How do I mail-order a gas grill? What’s the best way to build a wood fire? Here are answers, including how to stay safe when handling food in the post-COVID era.

Food Safety From The Store To The Table In The Age Of COVID-19

By:

Meathead

Can you get coronavirus (COVID-19) from food? Check out these tips on how to prevent food poisoning. Learn all about viruses, bacteria, food safety, proper food handling, safe cooking temperatures, pasteurization, sterilization, and best practices for general safety when using a grill, smoker, and oven.

How To Season, Clean, and Repair Cast-Iron Cookware

By:

Dave Joachim

There’s only one thing to remember with cast-iron cookware: maintain the seasoning. All the tips about cooking and cleaning cast-iron are meant to maintain its seasoning. Find out what seasoning is, how to build it up, how to clean cast iron, and how to repair it if it’s badly rusted. We bust a few myths along the way.

We’ve Been Nominated!

AmazingRibs.com is a Finalist for a 2020 IACP Digital Media Award! The “International Association of Culinary Professionals” has been around since the 1970. It’s a prestigious organization and a cross-section of everybody in the food business. Winners will be announced at IACP’s annual conference on Saturday March 28.

Texas Hot Links (aka Texas Hot Guts): Bigger, Better Smoked Sausage

By:

Meathead

In Texas, smoked sausage is as central to barbecue as brisket. There is no standard recipe, but natural casings always hold the ground meat mixture. My favorite blend leans more on pork than beef and includes lots of black pepper. If you like smoked sausage, you’ll love this Texas Hot Guts recipe.

2020 Winners of the Great Giveaway

Here is a list of the 2020 Winners of the Gold Medal Giveaway

No Mess Crispy Grilled Buffalo Wings

By:

Meathead

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.

Temperature Guide

Meat Temperature Guide

The Best Beef Prime Rib And How To Cook It Sous Vide Que

By:

Meathead

Beef prime rib is a popular holiday roast. Here’s how to prep a whole beef prime rib from the butcher so it cooks properly. I also share a super simple way to sous vide the roast ahead of time, then finish it on the grill so the holiday meal is ready right when you want it to be!

Ssam Jang: The Secret Sauce of Korean Grilling

By:

Dave Joachim

Here’s the classic Korean sauce for grilled meats rolled up in lettuce leaves. This savory, slightly sweet and spicy ssam jang recipe includes doenjang (Korean miso), gochujang (Korean chile paste), green onions, garlic, and sesame oil. It’s perfect for any grilled meat. Roll up and enjoy!

Korean Grilled Pork Belly Gets Super Flavorful With A Spicy-Sweet Glaze

By:

Dave Joachim

Pork belly tastes fantastic grilled. The key is to braise it first to render out some fat. That avoids a blazing inferno of melted fat your grill. It also gets you a nice crisp exterior on the meat. Then glaze the crispy pork belly with whatever you like. We love spicy-sweet Korean ssam jang here. Try the recipe!

Grilled London Broil That’s Chock Full Of Flavor

By:

Meathead

London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade.

The AmazingRibs.com Meat-Up In Memphis is “The Ultimate BBQ Lovers Road Trip Event” Says Forbes

By:

Meathead

Join us March 18-20, 2022 for an AmazingRibs.com Meat-Up in Memphis, the ultimate BBQ getaway weekend featuring great food, fellowship, and educational seminars in the pork barbecue capital of the world.

Here’s The One All-Purpose Marinade/Brinerade Recipe You Need For Seafood And Veggies

By:

Meathead

As I explain in my article on the science and myths of marinades, they don’t penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created.

Give Thanks For The Ultimate Spatchcock Turkey Recipe

By:

Clint Cantwell

This spatchcock (butterflied) turkey gets a boost of flavor from sage butter and citrus-herb salt before hitting the smoker or grill for the perfect dose of smoke and flame. By spatchcocking the turkey, you guarantee that the dark and white meat are cooked to perfection as the heat is dispersed evenly across the bird.

Top 7 Grilling Mistakes And How To Avoid Them

By:

Clint Cantwell

When you’re playing with fire outside, lots can go wrong. From singed eyebrows and running out of propane to undercooked chicken and burnt burgers. Avoid the worst grilling mistakes with these simple barbecue dos and don’ts.

Elk Steak Seared In Cast Iron Is As Simple And Delicious As It Gets

By:

Malcom Reed

YouTube BBQ star Malcom Reed joins us again with his super simple, super delicious recipe for elk steak. Season it with salt and pepper, sear it in a cast iron pan over hot coals, then add some butter, garlic, and rosemary, basting the steak with melted butter as it cooks. Doesn’t get much easier–or better–than that!

A Bacon Wrap Keeps Smoked Venison Backstrap Rich And Juicy

By:

Malcom Reed

YouTube star Malcom Reed makes an appearance here with his recipe for Stuffed Venison Backstrap. A bacon wrap and a stuffing of crumbled bacon, sauteed onions and mushrooms, and cream cheese make this lean game meat rich and juicy.

Chicken Spiedini Cordon Bleu Takes Skewers to Another Level

Spiedini are Italian skewers, and this recipe adds the flavors of French chicken cordon bleu but with Spanish Serrano ham and Manchego cheese all rolled up in grilled chicken breasts. No matter how you slice it, you get tons of flavor in every bite!

Expert Reveals What You Need To Know About How To Sharpen And Hone Knives

By:

Dave Joachim

Sharp knives cut. Dull knives slip. Stay safe by keeping your knife sharp. Here’s a guide to honing and sharpening your knife using a honing steel and sharpening stones.

Cherry Tomatoes: Smoke ’Em If You Got ’Em

By:

Meathead

Smoked Tomato Raisins are the single best thing you can do with cherry tomatoes and here is the recipe for creating them. They are superb for snacking, on salads, on a pizza, in pasta, baked into breads, stuffed into chicken breasts or pork chops, or anything you would do with raisins or sun dried tomatoes.

Adventures Of An American Barbecue Judge

By:

Clint Cantwell

If you’re a BBQ team interested in finding ways to better your scores, judging contests is a great way to see the other side of the turn-in table. I had the chance to judge four of the country’s most prestigious contests and here is a breakdown of my experiences testing some of the best and worst competition BBQ.

Never Before Revealed, The Award Winning BBQ Competition Chicken Recipe, Iowa’s Smokey D’s Style

By:

Clint Cantwell

Discover how to create perfect award-winning competition BBQ chicken with this tested recipe from Darren Warth of Iowa’s Smokey D’s BBQ. Arguably the hottest team on the barbecue cooking circuit, Iowa’s Smokey D’s guide you through the various steps involved in creating amazing 1st place worthy grilled chicken thighs!

Blasphemy Ribs Are Controversial But Taste Amazing

A whole rack of smoked pork ribs only has the bark and glaze on two sides. If you slice the rack into single rib portions, you get maximum flavorful bark and glaze in every bite. With this ribs recipe, you also get a pronounced smoke ring and they take less time to cook! Traditional? No. Delicious? Absolutely!

Grilled S’mores Donuts: The Easiest Grilled Dessert Ever

By:

Dave Joachim

When grilled, the sugar on glazed donuts melts and caramelizes. And when it cools, it forms a crackingly crisp crust like the top of crème brulee. Fill the donut with melted marshmallows and dunk it in chocolate sauce, and you’re in grilled dessert heaven! So easy and sooooo delicious!

Malcom Reed, Pitmaster Supreme

By:

Meathead

Malcom Reed is one of the most respected men in barbecue and his many videos make him a genuine YouTube Star. His love for BBQ inspired him to build his website, his YouTube channel, and a podcast. We don’t know how, but he still finds time to compete on the BBQ circuit with his team, Killer Hogs.

The Science of Knives

By:

Dave Joachim

Before you drop serious cash on a knife, bone up on what distinguishes a good knife from a great one. The science of different metals, shaping techniques, and manufacturing technologies all influence how a knife sharpens, dulls, feels in your hand, and holds up over the long haul.

Smoke Signals And Hot From The Pit Archive

Check out our archive of Hot from the Pit newsletters.

Asian Style BBQ Sauce

With a combination of East-meets-West ingredients, this simple Asian BBQ sauce recipe brings the heat and the sweet to enhance the flavors of your favorite foods. It’s especially good as a dipping sauce for fried appetizers like pulled pork egg rolls.

Got Leftover Pork? Try These Pulled Pork Egg Rolls

If you have some leftover pulled pork, here’s a creative recipe that lets you enjoy it again in a different way: in spicy, savory pulled pork egg rolls. Delicious!

Ratatouille Tastes Better Grilled

By:

Meathead

Grilled ratatouille takes it up a notch. You may never make ratatouille the old way again! Serve it over pasta, couscous, or rice.

How To Make “Close Proximity Smoked Fish”

By:

Meathead

If we want to get some smoke on quick cooking fish we need to place the fish in close proximity to smoldering wood. Here is a technique that gives fish just the right kiss of smoke without overwhelming its natural beauty.

Pork Belly Porchetta: The Best Pork Roast Ever

By:

Meathead

The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.

Bacon Wrapped Spare Ribs Will Blow Your Mind

By:

Dave Joachim

Just when you thought spare ribs couldn’t get any better! The secret to this bacon wrapped ribs recipe is wrapping each rib in bacon. Rub, smoke, and glaze, and they’re done! This simple but ridiculously awesome combo is easy to pull off and is certain to wow your guests.

Green Meanie Soup Packs A Punch of Veggies

Here’s a fun way to get your kids to eat their vegetables and help cook them! Creamy leek and cauliflower soup is good for the whole family and easy to make. The recipe is also flexible enough to include your favorite proteins like shredded chicken or bacon. To take it a step further, try smoking the cauliflower first.

Backroad Barbecue Beckons

By:

Bill McGrath

Most RV kitchens are tiny. But with some planning and key pieces of equipment, you can turn our world class BBQ while traveling. Check out these key tips from our resident thermometer guru and avid RV traveler, Bill McGrath.

8 Steps to Total BBQ Rib Nirvana

By:

Dave Joachim

We’re crazy for incredible BBQ ribs and have plenty of rib recipes, smoking techniques, equipment recommendations, and mythbusting secrets throughout the site. But we know sometimes you just want to see the highlight reel instead of watching the whole game. No problem. Here are the 8 key steps you need to take.

How we notify you of our easy auto renewal policy

By:

Meathead

Here is how our easy autorenewal process works.

This Roasted Garlic Recipe Will Have You Putting It In Everything

By:

Meathead

Roasting garlic mellows the flavor and produces an amazing spread for bread, toast or crackers. You can even add it to various dishes like mashed potatoes to take it up to the next level of flavor. Here’s an easy recipe showing you different ways to make roasted garlic.

Yes, You Can Cook Artichokes On Your Grill

If you like steamed or boiled whole artichokes, try them stuffed with a simple herbed bread crumb stuffing. The secret ingredient in this stuffed artichoke recipe is “Roman mint.” But any kind of mint will do. You can even cook these artichokes on your grill!

BBQ and Grilling Hacks: 12 Genius Ways to Save Time and Money

By:

Clint Cantwell

Dave Joachim

BBQ cooks are some of the most inventive cooks around. Live fire, hot coals, grill grates, heavy hunks of raw and cooked meat…they can all present some serious challenges. Here are our favorite outdoor cooking hacks to save both time and money while also creating delicious BBQ!

Classic Cumberland Sauce Pairs Perfectly with Game Meats, Lamb, and Beef

By:

Henrik Oscarsson

Cumberland sauce is a sweet, spicy, and sharp combination of red currant jelly, port wine, citrus, mustard, and a bit of cayenne pepper for zip. This classic German sauce makes the ideal accompaniment to game meats and works equally well with lamb and beef. This easy recipe was inspired by one at chefdecuisine.com.

Classic Meatloaf Gets An Autumnal Lift With Cheese, Smoke, And Spiced Red Currant Jelly

By:

Henrik Oscarsson

What would improve a classic meatloaf recipe? How about a stuffing of velvety smooth cream cheese? And then a leisurely smoking session to pick up lots of smoke flavor? And for the crowning touch, a glaze of classic German Cumberland sauce made with red currant jam, port wine, mustard, ginger, and citrus. Wow!

The Science Of Peppercorns

By:

Dave Joachim

Black pepper is the most popular spice in the world. How are black peppercorns related to white peppercorns and pink peppercorns? Are black peppercorns related to red hot chili peppers too? Find out all about different peppers, peppercorns, and the different compounds that make them taste pungent.

This Salsa Verde Recipe Beats the Jarred and Canned Stuff Hands Down

By:

Dave Joachim

Grill roast some peppers, puree them with aromatics, and boom! You have salsa verde, a.k.a. green enchilada sauce. This staple of Mexican cuisine is simple to make and extremely versatile. Make this recipe, then use it on enchiladas, carne asada tacos, or with your morning eggs.

Chili Verde Goes To A Whole ’Nother Level With Smoked Pork Butt

Salsa verde, a.k.a. green enchilada sauce, makes a great soup base. Add some smoked and cubed pork butt, and you’ve got a fantastic salsa verde pork chili. Taste all the smoky, spicy goodness in this simple tested chili recipe.

Smithfield Unveils the Smokin’ With Smithfield National Barbecue Championship

By:

Clint Cantwell

Smithfield recently unveiled their new program, the Smokin’ With Smithfield National Barbecue Championship, a competition will show BBQ teams how they rank amongst other teams across the country while also having a chance to win up to $50,000 cash and other great prizes.

Grilled Limes Take Margaritas To An Epic Level Of Flavor

By:

Clint Cantwell

Grilling and chilling is the secret to the most delicious margarita you’ve ever tasted! The classic frozen margarita gets a smoky blast in this recipe for Grilled Lime Margaritas featuring limes that have been charred on the grill. Juice the limes and combine with tequila, triple sec, sugar, and ice then blend well.

Caprese Flank Steak Takes The Classic Italian Salad To The Grill

Here is an outstanding recipe for Caprese Flank Steak from Attjack, a member of our Pitmaster Club. This recipe combines a classic Italian Caprese salad with grilled flank steak in a butterflied and rolled steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.

A Chicken Tortilla Soup Recipe That Warms The Soul

Winter, spring, summer, or fall, all you have to do is call for a bowl of this soul warming Mexican style chicken tortilla soup!

A Pastrami Rub Recipe That Rivals New York’s Famed Katz’s Deli

By:

Meathead

Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error, here’s my approximation of Katz’s pastrami rub.

All The Different Types Of Bacon Explained

By:

Meathead

Bacon, American bacon, British bacon, Canadian bacon, buckboard bacon, lardons, guanciale, and pancetta are all defined in this article.

2019 Winners of the Great Giveaway

Here is a list of the 2019 Winners of the Gold Medal Giveaway

Smoked Pork Crown Roast, The Reigning King Of Your Holiday Meal

By:

Clint Cantwell

Looking to wow your guests this holiday season? Cut from a 10 or 12 bone rack of pork that is trimmed (Frenched) to expose the ends of the bones, a pork crown roast is the ultimate edible centerpiece. It is also perfect for filling with a flavorful stuffing as done in this recipe for smoked pork crown roast.

Candy Sue Weaver, Moderator

By:

Meathead

One of the best known and most respected people in the world of barbecue, Candy Sue Weaver is an AmazingRibs.com moderator. In addition she is President Emeritus of the Kansas City Barbeque Society, the largest barbecue association, and VP of Sales and Marketing for BBQr’s Delight, a maker of food grade wood pellets.

Charlotte Wager, Marketing Consultant

By:

Meathead

As AmazingRibs.com’s Marketing Director, Charlotte Wagner is the guardian of the site’s overall brand. After working in motorcycles, fine art film, beauty, and financial services, she’s thrilled to marry her love for food, drink, and all things marketing to help broaden the reach of the AmazingRibs.com message.

Chef Ryan Udvett, Recipe Tester

By:

Meathead

Chef Ryan Udvett is a classically trained chef from Le Cordon Bleu in Chicago and serves as an official recipe tester for AmazingRibs.com. Chef Udvett has managed several restaurant kitchens and is currently the Product Development (R&D) Manager at CBQ, LLC a subsidiary of Carl Buddig and Company.

Paul Sidoriak, Griddling Expert

By:

Meathead

Paul Sidoriak’s official title with AmazingRibs.com is Fire Starter because he makes things happen in his role as Director of Relationships. Sidoriak is also the author of Exclusively Kamado and The Flippin’ Awesome Backyard Griddle Cookbook and has previously served as a BBQ consultant to several major brands.

Greg Rempe, Pitcaster

By:

Meathead

Known around the world for his two hour broadcast, the BBQ Central Show, Greg Rempe also produces a 30 minute weekly podcast for AmazingRibs.com Pitmaster Club members called The Pitcast. Each week he offers the latest news from the food and barbecue world. He also does occasional product reviews for AmazingRibs.com.

Henrik Oscarsson, Moderator

By:

Meathead

Henrik Oscarsson is an AmazingRibs.com Pitmaster Club moderator. He was born in the southern part of Sweden and he lives in Stockholm, the capital. He has a house in the country side where the smoker resides, so he’s there almost every weekend. He spent his senior year in high school as an exchange student in the US.

Bill McGrath, Thermometer Tester

By:

Meathead

Bill McGrath is AmazingRibs.com’s Thermometer Maven. He has sophisticated equipment, an electrical engineering degree from Cornell University, and an MBA (almost) from UC Berkeley. Despite being mostly retired, he is still responsible for developing and updating all of ExxonMobil’s electricians’ training modules.

Nate Maliwacki, Video Recipes

By:

Meathead

Nate Maliwacki serves as a content creator for AmazingRibs.com, filming, editing, and producing instructional recipe videos for the site and for his own YouTube channel, White Thunder BBQ. His goal is to teach and inspire viewers to cook with live fire and to have fun while doing so.

Jim Maivald, Senior Vice President And Chief Technology Officer

By:

Meathead

Jim Maivald is Senior Vice President and Chief Technology Officer or AmazingRibs.com. He is an Adobe Certified Expert (ACE) and Adobe Certified Instructor (ACI) with over 30 years of experience working with graphic design. He has written 10 books and hundreds of articles on graphic design and electronic publishing.

Dr. Antonio “The Meat Geek” Mata, Meat Scientist

By:

Meathead

A meat scientist known as “The Meat Geek”, Dr. Antonio Mata, PhD is a contributor to AmazingRibs.com and has been a Consulting Technical Coordinator to the National Cattlemen’s Beef Association. Mata discovered the Petite Tender and Las Vegas Strip Steak as well as being involved in the discovery of the flatiron steak.

Aaron “Huskee” Lyons, Manager of The Pitmaster Club, Moderator

By:

Meathead

Huskee is the manager of our Pitmaster Club and Comments Moderator on our public site. A KCBS Certified Barbeque Judge (CBJ), he experimented for a few years with a cheap Brinkmann cabinet charcoal smoker before graduating to a Yoder Wichita offset smoker. His arsenal has since expanded to nine cookers.

Lisa Lynott, Artist & Illustrator

By:

Meathead

An artist and illustrator for AmazingRibs.com, Lisa Kolek studied illustration and graphic design at the American Academy of Art, Chicago, and scientific and botanical illustration at the Morton Arboretum. A senior designer at the Brookfield Zoo, Lisa’s animal and plant illustrations have appeared in zoo exhibits.

JT (Jeff Tracy), The Cowboy Cook, Interviewer Extraordinaire For The Pitmster Club

By:

Meathead

Known as “The Cowboy Cook” and a capable griller in his own right, JT (Jeff Tracy) loves to interview great cooks like Aaron Franklin, Steven Raichlen, Tuffy Stone, Wayne Mueller, Amy Mills, Meathead, and other notables from the BBQ world. These interviews can now also be found in AmazingRibs.com’s Pitmaster Club.

Jerry King, Pitmaster Club Cartoonist

By:

Meathead

Acclaimed cartoonist Jerry King creates original barbecue and grilling cartoons exclusively for AmazingRibs.com’s Pitmaster Club. His client list also includes Disney, American Greetings, and many other companies around the globe. After serving in the Army, King went on to graduate from The Ohio State University.

Jason King, Videos

By:

Meathead

In addition to serving as a video content creator for AmazingRibs.com, Jason King loves to cook and shoot videos. His role with the site began when he began filming videos of AmazingRibs.com recipes. Today several of them appear alongside the recipes on AmazingRibs.com as well as the BBQFOOD4U page on Youtube.

Ray W. Johnson, Senior vBulletin (Pitmaster Club) Developer

By:

Meathead

Ray Johnson is AmazingRibs.com’s lead vBulletin programmer, having heavily customized the software that runs the site’s Pitmaster Club. Nicknamed “RayJ”, Johnson has 35 years of comprehensive computer knowledge, with extensive experience in hardware, software, networking, programming, and operating systems.

David Joachim, VP, Editorial Director

By:

Meathead

Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in “Fine Cooking” magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”

Norma Goldwyn, Copy Editor

By:

Meathead

Norma Goldwyn is an AmazingRibs.com’s copy editor and is Meathead’s mom. One of the fringe benefits of having a retired school teacher for a Mom is she will gladly underline all my spelling and grammar errors in bright red ink. She stays active editing, going to the theatre, and guides art museum tours as a volunteer.

Max Good, Vice President of Product Reviews & Keeper of the Flame

By:

Meathead

As AmazingRibs.com’s Vice President of Product Reviews & Keeper of the Flame, Max Good is the man in charge of finding the best products for the AmazingRibs.com Equipment Reviews section. Max loves barbecue so much that he took his barbecue sauce recipes, had them bottled, and now sells them around the country.

Kris Coppieters, Lead Developer

By:

Meathead

Kris Coppieters is AmazingRibs.com’s Lead Developer, managing the site’s servers, all coding, and all technical troubleshooting on the free portion of this completely custom-built site. Coppieters specializes in helping companies kick-start their automation projects and software-developer team-building.

Clint Cantwell, Senior Vice President Of Whatever

By:

Meathead

Clint Cantwell is AmazingRibs.com’s Senior Vice President, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. Cantwell was was named one of the “10 Faces of Memphis Barbecue” by Memphis Magazine and was the winner of Travel Channel’s “American Grilled: Memphis”.

Rick Browne, Ph.B.

By:

Meathead

Rick Browne oversaw product testing, reviews, and ratings for AmazingRibs.com. A renowned TV cooking show host, photojournalist, and author of 16 barbecue books, he was the creator, host, and executive producer of public television’s popular “Barbecue America” TV series that aired on more than 230 stations.

John “Spinaker” Bowlsby, Moderator, Cast Iron Expert

By:

Meathead

John “Spinaker” Bowlsby serves as AmazingRibs.com’s Comments Moderator. Spinaker grew up in the BBQ starved state of Minnesota where people are more likely to be eating lutefisk than brisket and ribs. I addition to his love of outdoor cooking, Spinaker is also an expert on cast iron cookware and how to restore it.

Jerod Broussard, Moderator, Poultry Expert

By:

Meathead

Jerod Broussard serves as a Comments Moderator for AmazingRibs.com. He is a maestro of the drum smoker and Texas barbecue in genera who has been a food inspector in Texas since 2002. Don’t be shy with your questions regarding chicken, Jerod inspects about 15,000 a day prior to them being chilled and processed.

Prof. Greg Blonder, Science Advisor, Mythbuster, Co-Author Of Our First Book

By:

Meathead

Professor Greg Blonder is AmazingRibs.com’s resident science advisor, myth buster, co-author of the site’s first book, “Meathead, The Science of Great Barbecue and Grilling”. A Professor of Product Design and Engineering at Boston University, he has a physics BS from MIT and a physics PhD from Harvard.

Brigit Binns, Culinary Consultant, Confidant, Co-Author Of Our Next Book

By:

Meathead

Brigit Binns is Meathead’s culinary consultant, collaborating with him on his next book “The Meathead Method, Barbecue And Grilling As An Art” for publication in spring 2020. She is is the author of more than two dozen cookbooks and runs a B&B and cooking school in the wine country of Paso Robles called Refugio.

2018 Winners of the Great Giveaway

Here is a list of the 2018 Winners of the Gold Medal Giveaway

2017 Winners of the Great Giveaway

Here’s a list of the 2017 Gold Medal Giveaway Winners

2016 Winners of the Great Giveaway

Here are the 2016 Gold Medal Giveaway Winners

2015 Winners of the Great Giveaway

Here are the 2015 Winners of the Gold Medal Giveaway

2014 Winners of the Great Giveaway

Here’s the list of our 2014 Winners of our Great Giveaway

Decadently Delicious Smoked Butternut Squash Soup

By:

Clint Cantwell

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 it is served warm with a garnish of sour cream and pepitas!

The Science of Injecting Meat: No Wait, No Waste, More Flavor

By:

Meathead

Forget marinating: inject instead. The truth is that rubs, mops, marinating, brining, and sauces can deliver a lot of flavor to the surface of meat, but if you really want to get salt or flavor deep into meat, the solution is injecting. Here’s the science behind it, recipes, and reviews of various injectors.

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Turkey And Stuffing Blended Burger: Thanksgiving On A Bun

By:

Clint Cantwell

Enjoy Thanksgiving all year long thanks to this delicious recipe for a turkey and stuffing blended burger. This is the ultimate Thanksgiving-inspired burger – a turkey and stuffing patty topped with sweet potato waffle fries, a tart and tangy cranberry barbecue sauce, and a buttery brioche bun! Let’s all give thanks.

Make the Most of Sweet Corn with Sever’s Grilled Country Corn Casserole

By:

Dave Joachim

Highlight the flavor of sweet summer corn, fresh tomatoes, and herbs in this simple vegetable casserole recipe. It makes a fantastic side dish for any barbecue.

Dig Into Pork Belly Two Ways in this Traditional Danish Dish

By:

Dave Joachim

If you like bacon, you’ll love this recipe including both pork belly and bacon. They are suspended over new potatoes as they cook, infusing the potatoes with savory richness. A simple white sauce enhanced with lemon and parsley complete this traditional dish from Denmark.

Need Salt Potatoes With Less Salt? Here’s Our Modern Version

By:

Meathead

Try this updated recipe for 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.

Twice Baked Potatoes With Cheddar Cheese Will Set You Straight

By:

Meathead

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!

Mythbusting the Potato Nail

By:

Meathead

Can you make a potato cook faster by driving a nail through the center? In theory, the metal nail conducts heat through the potato, speeding up the cooking. To test the theory, our AmazingRibs.com science advisor, Professor Greg Blonder, ran a simple experiment. The results may surprise you.

Love Me Tender Slow Cooker BBQ Pulled Pork Recipe

By:

Clint Cantwell

Just because you don’t have time to fire up the smoker or grill doesn’t mean that you can’t enjoy full flavored BBQ pulled pork thanks to this simple set-and-forget slow cooker recipe. Cooked indoors over low heat for several hours, the seasoned pork butt emerges moist, flavorful, and fall apart tender.

Insanely Addictive Sweet Potato Fries, The Grill Frying Method

By:

Clint Cantwell

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 sticks 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.

About Fake Amazon And Facebook Ads

By:

Meathead

Malvertising has become more pervasive on Android mobile devices especially a fake ad that congratulates you for winning something from Amazon. Symantec says that this year the “Congratulations” malware has been making a strong push onto Android devices with a Trojan horse called “Android.Fakeyouwon.”

Break Out The Foil And Wrap Up This Easy Shrimp Boil For A Taste Of The Beach In Your Backyard

By:

Clint Cantwell

This mouthwatering grilled shrimp boil recipe is an effortless family style feast for your backyard cookout. There’s something truly engaging about diving into a steaming hot peel-and-eat shrimp boil, fingers dripping with spicy juices as you devour the tender shrimp, potatoes, sausage, and corn, all done on the grill.

Try Marc Vetri’s Naples Style Pizza Dough for Your Next Pizza

By:

Dave Joachim

Renowned Philadelphia chef Marc Vetri shares his recipe for Naples style pizza dough from his book, Mastering Pizza. It’s the perfect dough for making grilled Neapolitan pizza in a kamado.

How to Make Grill Roasted Fennel

By:

Dave Joachim

Grill roasted fennel makes a fantastic addition to sausage pizza. Or just serve it as a side dish. Or mix it into pasta. Do whatever you like with this easy, versatile recipe.

How to Make the World’s Easiest Pizza Sauce

By:

Dave Joachim

The best pizza sauce is also the easiest. Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce recipe right in a tall 1-quart container. Then use it make the pizza of your dreams. Or refrigerate it for a few days.

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How to Make Kamado Grilled Sausage Pizza

By:

Dave Joachim

A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.

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Brat Burgers With Beer Cheese Sauce, A Taste Of Wisconsin On A Bun

By:

Clint Cantwell

When it comes to great burger recipes, this is the best of the ‘wurst featuring a grilled bratwurst patty, charred peppers and onions, and a rich and creamy beer cheese sauce all served on a pretzel bun. Why decide between a bratwurst and a burger when you can have both in this mouthwatering brat burger recipe.

Homemade Trail Mix Recipe: Don’t Take A Step Without This Sweet-N-Salty Mix

By:

Meathead

If you like trail mix then you’re sure to love this customizable recipe for making your own blend at home. Use this recipe as a starting point then add or subtract ingredients according to your own tastes. This trail mix blend is the perfect mid-day snack and is also great for serving at a tailgating or backyard party.

Got Beer? Snack On These Beefy Beer Nuts Between Sips

By:

Meathead

This recipe for grill roasted nuts is an instant party pleaser. A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce give these nuts a bold, beefy flavor. Serve them at any tailgating party or backyard BBQ and grilling party. You can also roasted these in the oven if you don’t have a grill.

Grill Roasting Makes These Five Spice Cashews Perfect

By:

Meathead

Five spice powder adds an Asian flair to homemade grill roasted cashews. This flavorful recipe is perfect for any BBQ party. 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.

Fragrant Roasted Pecans, The Ultimate BBQ Snack

By:

Meathead

Say goodbye to store bought roasted pecans forever thanks to this fragrant home made version. Cinnamon, clove, and allspice are welcome additions to roasted pecans and make them the perfect snack for tailgating or a cookout. If you don’t have a grill, you can easily make these in your indoor oven.

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Grill Roasted Curry Lime Cashews

By:

Meathead

Curry and lime elevate homemade roasted cashews to new levels of deliciousness. Cashews are tossed in a flavorful mixture before being smoked on the grill. They are an amazing snack for backyard BBQ parties or tailgating adventures. Don’t worry if you don’t have a grill; they can also be roasted in the oven.

Pack in the Flavor With These Full Flavored Homemade Rosemary Cashews

By:

Meathead

Rosemary adds an unexpectedly fresh and fragrant touch to these homemade grill roasted cashews. These grill smoked candied cashews are perfect as a bar snack or served at any backyard BBQ and grilling party. If you don’t have a smoker or grill you can make most of these recipes just fine in your indoor oven.

Homemade Smoked Almonds With Simon & Garfunkel Rub

By:

Meathead

Smoked to perfection on the grill and seasoned just right with AmazingRibs.com’s popular Simon & Garfunkel rub, these almonds are a crowd favorite. Serve them on their own, use them in salads, or so much more. If you don’t have a smoker or grill you can make most of these recipes just fine in your indoor oven.

Amp Up Your Party Nut Platter with These Smoked BBQ Almonds, Grill Roasted With Memphis Dust

By:

Meathead

Smoking almonds at home couldn’t be easier and the addition of Meathead’s Memphis Dust BBQ rub takes them to a new level. 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.

Grill Smoked Almonds Beat The Canned Stuff Hands Down

By:

Meathead

Canned smoked almonds taste just okay. Smoking nuts on the grill makes them truly extraordinary. Serve these smoke almonds straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. You could even crush them to top chicken. If you don’t have a smoker or grill you can make this recipe in your indoor oven.

Use Your Grill to Roast Cashews to Smoky-Sweet Perfection

By:

Meathead

If you like cashews (and really who doesn’t?), this flavorful 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.

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Grill Roasted Peanuts With A Touch Of Thailand

By:

Meathead

Fans of Thai satay with peanut dipping sauce are sure to love this recipe for grill roasted satay peanuts. 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.

Candied Pecans From The Grill Are Sinfully Delicious

By:

Meathead

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.

Roast Up Sweet, Smoky, Nutty Flavor With Grill Roasted Maple Ginger Pecans

By:

Clint Cantwell

Real maple syrup and ginger powder are an unexpectedly delicious addition to grill roasted candied pecans. This addictive little snack won’t stick around long. Try it on salads and over ice cream too!

Barbecued Mushrooms Use a Revolutionary (and Delicious!) Press and Sear Technique

By:

Dave Joachim

Looking for something new to barbecue? You’ll love big cluster mushrooms cooked low and slow with this innovative press-and-sear technique.

Barbecued Maitake Steaks Will Change the Way You Think About Mushrooms

By:

Dave Joachim

Yes, you can smoke mushrooms the same way you smoke brisket. The key is a revolutionary new press-and-sear technique that creates a dense, meaty texture and satisfying browned flavor. This is a deeply satisfying barbecue dish—truly eye-opening for hardcore meat eaters.

Grill The Ultimate Fish Tacos

By:

Meathead

Fish tacos may be the best recipe ever to come from Mexico and this method produces superb results.

This Easy Pimento Cheese Stirs Up Almost Instantly

By:

Meathead

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.

You Say Smoked Pimento Cheese is Fancy? I Say It’s Fantastic!

By:

Meathead

Pimento cheese is a canvas. A springboard for creativity. 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.

There’s More Than One Way To Make Polenta: Try Grits Italian Style Grilled!

By:

Meathead

Grits and polenta are basically the same dish prepared in different ways. If you like grits, you’ll love this recipe for polenta that’s cooled then grilled.

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Lobster Bisque That Will Make Your Guests Beg For More

By:

Meathead

A simple cream-based lobster bisque that will have your guests crying for more.

Beef And Mushroom Blended Burgers Stay Nice And Juicy

By:

Clint Cantwell

Amp up the umami with this flavor packed recipe featuring a beef and mushroom blended burger. If you’re a fan of mushroom Swiss burgers then you’re going to fall in love with the rich flavor of this unique take on the classic burger.

How To Make Deep Fried Snickers® Candy Bars Without the Mess

By:

Clint Cantwell

There’s something truly decadent about deep fried candy bars and now you can make them at home with this simple recipe. By deep frying outdoors on the grill, you avoid that lingering smell and oily mess in your kitchen. The airy batter gives way to a deliciously warm and melty chocolate candy center.

Fried Pickles Are An Addictive Appetizer, Especially When Prepared On The Grill

By:

Clint Cantwell

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.

Fresh Pico De Gallo Adds Zip To Countless Dishes

By:

Meathead

Fresh tomatoes, scallions, jalapeno, and cilantro are the cornerstones of our addictively delicious recipe for homemade pico de gallo. Add a touch of brightness to tacos, quesadillas, and other Mexican dishes; a bold bite to scrambled eggs and omelets; a vibrant twist to salsa and chips; and so much more.

Grilled Watermelon Will Change the Way You Look At Summer’s Favorite Fruit

By:

Clint Cantwell

Grilling watermelon transforms an otherwise sweet summer treat into a savory side dish or dessert. Grilled watermelon tastes great plain but this recipe rounds out the flavor profile with fiery hot honey, citrusy lemon zest sea salt, and bright fresh mint.

Easy Tempura Beer Batter For Deep Frying

By:

Meathead

Tempura batter is light, lacy, and ultra crispy. It is ideal for deep frying vegetables and seafood. In this recipe, the bubbles from beer or club soda help achieve the right texture.

Grilled Romaine Salad Recipe Takes Vegetable Grilling to the Next Level

By:

Dave Joachim

This salad will change the way you think about grilled vegetables. The grill keeps the lettuce juicy and crunchy but also imparts smoky, meaty flavors to the salad. Serve this one with a fork and a knife.

Nashville Hot Chicken: Fiery, Juicy, And Made At Home

By:

Meathead

Nashville Hot Chicken is fried chicken for people who like it spicy. Variations include crispy fried chicken that is dipped, brushed, or showered with some kind of hot pepper mixture. Some even put hot pepper in the fry oil. Here is our twist on the traditional recipe, including taking the deep frying outdoors!

Grilled Peach Crumble Recipe Will Make Your Summer Complete

By:

Clint Cantwell

This delicious and easy grilled peach crumble recipe is the perfect summer dessert for any backyard BBQ. Fresh seasonal peaches are halved, then grilled cut side down until lightly charred. Top the peaches with a simple crumble mixture then smoke over indirect heat until golden brown.

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Pork Satay Burgers Put A Thai Twist On Backyard BBQ

By:

Clint Cantwell

Step up your burger game with this recipe for Thai-style pork satay sliders with Asian slaw and spicy peanut sauce. Ground pork patties are seared to perfection then topped with a flavorful Asian inspired coleslaw and served with a homemade Thai peanut sauce similar to that served with satay meat skewers.

A Cuban Sandwich Tastes Better When The Meat Is Smoked

By:

Clint Cantwell

Slow smoked pork loin provides a unique twist on a Florida favorite in this grilled Cuban sandwich recipe. Thinly sliced smoked pork loin joins sliced ham, mustard, pickles, and Swiss cheese on Cuban style bread before being wrapped in foil, pressed, and grilled to crunchy perfection.

Make Grilled Catfish That Doesn’t Stick With This Genius Trick

By:

Clint Cantwell

A base of sliced citrus is the key to perfectly grilled fish in this recipe for grilled blackened catfish with charred lemon cream sauce. Grilling the catfish fillets on top of orange slices ensures the fish won’t stick to the grill grate and adds a touch of citrus flavor.

Make This Fried Chicken Recipe On The Grill And Skip The Mess!

By:

Meathead

Fried chicken is easy to do on the grill with no mess, no smell, and no smoke alarms. Plus, the grill grate serves as a rack for drip drying the fried chicken. Try it!

Cheese Stuffed Bacon Wrapped Hot Dogs Will Be Your New Best Friend

By:

Clint Cantwell

Stuffed with cheese then wrapped in bacon, this grilled hot dog recipe is a sure fire hit at any backyard bash. Inspired by Chicago’s famed francheesie, our recipe skips the traditional deep frying in favor of the grill for a crisp bacon shell and deep smoky flavor.

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Griddle Grilled Bacon Jalapeño Wrapped Corn

By:

Paul Sidoriak

This griddle grilled corn dish makes a perfect accompanying act to almost any recipe, but it could star as a lunch all by itself. The sweetness of the corn works great with the saltiness of the bacon, and the punch of heat from the jalapenos is tempered by the cream cheese.

Kick Off Your Day With Griddle Grilled Chorizo Breakfast Tacos

By:

Paul Sidoriak

Kick your breakfast into high gear with this recipe for Griddle Grilled Chorizo Breakfast Tacos. Griddle grilling is a fantastic way to expand the culinary possibilities of outdoor cooking!

Griddle Up Shrimp And Cheesy Polenta Cakes

By:

Paul Sidoriak

Shrimp and corn are a match made in heaven. Instead of the usual shrimp and grits, enjoy the combination in this recipe for Griddle Grilled Shrimp with Cheesy Polenta Cakes. A white wine griddle sauce takes this recipe up a notch.

Mouthwatering Crab Cakes, Griddle Grilled To Perfection

By:

Clint Cantwell

Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill.

Fried Green Tomato Burgers That’ll Make Any Southerner Swoon

By:

Clint Cantwell

Take a trip to the south thanks to this burger recipe featuring fried green tomatoes and comeback sauce. Green tomatoes are sliced, breaded, and deep fried to golden perfection. Crunchy with just a hint of tartness, the fried green tomatoes pair perfectly with the burger patty and a classic Southern comeback sauce.

Griddle Grilled Corn Cakes, Fresh Corn At Its Finest

By:

Clint Cantwell

This griddle grilled corn cakes recipe is the perfect side dish for any backyard cookout. The recipe begins with fire roasting fresh ears of corn. The kernels are then removed and added to a light and airy batter that is grilled on a griddle until fluffy and golden brown. You can even customize your corn cakes!

How To Fry – And Here’s The Genius – Do it On Your Grill!

By:

Meathead

Here’s why and how you should fry foods on your gas grill. Outside on a gas grill, you don’t have to worry about the smell, the smoke alarm, or oil spattering on the stove and counters. And you never have undercooked chicken.

Championship Competition Brisket Recipe

By:

Clint Cantwell

Create award winning smoked brisket thanks to this recipe from top competition BBQ team Travis Clark of Clark Crew BBQ. Travis provides a step-by-step guide to replicating his first place competition brisket recipe including selecting the best brisket, trimming the brisket, seasoning, injecting, smoking, and slicing.

Candied BBQ Ribs Are Just Too Good To Pass Up

By:

Clint Cantwell

Crunchy bruleed sugar adds an unexpected twist to traditional low and slow smoked spare ribs in this recipe for sweet and savory candied BBQ ribs. The ribs are smoked low and slow until mouthwateringly moist and tender before sprinkling the ribs with sugar then torch them until the sugar melts and browns for a crust.

These Soy Ginger Glazed BBQ Ribs Will Knock Your Socks Off

By:

Clint Cantwell

BBQ ribs get an Asian inspired makeover in this recipe for soy ginger glazed spare ribs. The flavor base for these Asian style smoked ribs comes from a dry rub of paprika mixed with five spice powder. The ribs are smoked low and slow until moist and tender then glazed with a sticky sweet soy and ginger BBQ sauce.

Smoked Whipped Cream: The Secret To Amazing Grilled Strawberry Shortcake

By:

Clint Cantwell

Briefly grilled strawberries and smoked whipped cream are the stars of this delicious BBQ twist on southern strawberry shortcake. This delicious strawberry shortcake grilled dessert recipe features lightly charred grilled strawberries, blueberries for a patriotic touch, and whipped cream that has been lightly smoked.

Anthony Bourdain, A Tribute

By:

Meathead

A fan’s remembrance of and tribute to Anthony Bourdain.

How We Test Grills And Smokers

By:

Max Good

Max Good is the AmazingRibs.com Director of Equipment Reviews and Keeper of the Flame. He is the only person in the world who tests and reviews grills and smoker full time. Click now to discover how he evaluates the hundreds of gas and charcoal grills and smokers crowding the aisles at stores coast to coast.

10 Great BBQ and Grilling Gifts for Father’s Day

By:

Paul Sidoriak

Here are our top ten grill and BBQ gifts for Father’s Day in a range of prices. We scoured our hundreds of barbecue product reviews and picked our best award winners. Don’t just go buy him another tie this year. Give Dad something he really wants, and help make his barbecue dreams come true.

How to Dry Age Steak At Home

By:

Meathead

Here is how to dry age and wet age beef at home and save a lot of money in the process.

Sweet and Spicy Jalapeño Bacon Cheddar Burger Brings The Heat

By:

Clint Cantwell

Experience a flavor explosion with this recipe for a sweet and spicy jalapeno bacon cheeseburger. A perfectly grilled burger patty is topped with sharp cheddar cheese, pickled jalapenos, crispy fried onions, thick cut bacon, and homemade balsamic ketchup. Layer it all on a pillowy pretzel bun for pure burger nirvana.

Classic Southern Biscuits And Gravy (Sawmill Gravy) Recipe

By:

Meathead

Here’s the recipe for creating perfect Southern style biscuits and gravy. Biscuits and gravy with crumbled sausage swimming in it are a breakfast staple all over the American Southeast. The gravy is a form of Bechamel Sauce. It is also called sawmill gravy, white gravy, cream gravy, or poor-do.

Redeye Gravy With Ham, A Southern Classic

By:

Meathead

Ham and Redeye Gravy is a hearty Southern breakfast traditionally made in a cast iron pan designed to charge Mom and Dad for a hard day of work. Ham and coffee are the core ingredients, but there are variations on the theme.

Award Winning Competition Pork Butt Recipe, Tuffy Stone’s World Championship Method

By:

Clint Cantwell

Whether you are new to the competition BBQ game or are a seasoned pro, this recipe for competition pork butt from top pitmaster Tuffy Stone is certain to better your results. This award winning pork butt is one of the many mouthwatering recipes in Tuffy’s first cookbook, Cool Smoke: The Art of Great Barbecue.

Easy Southern Biscuits That Just Can’t Fail

By:

Meathead

Southern biscuits are not as hard as some folks want to make them. These biscuits can be served nekkid, with butter and/or jam, with turkey and the fixins, with ham, smothered in sausage gravy, and as sandwiches. They can be used as a topping for fruit cobblers, pot pies, or chili baked in a Dutch oven.

This Grilled Glazed Ham Steak Recipe Begs For Eggs

By:

Clint Cantwell

Take breakfast or brunch to new heights by hitting the grill with this simple recipe for grilled balsamic and brown sugar glazed ham steak. This delicious glazed grilled ham recipe is perfect with eggs, served alongside French toast, or even cooked for dinner.

Grilled Citrus Herb Spatchcocked Chicken Recipe

By:

Clint Cantwell

If you’ve been frustrated by unsuccessful grilled chicken, this recipe for citrus herb rubbed spatchcocked chicken will be a revelation. By removing the backbone and grilling it bone-side down, the chicken slow roasts without drying out or burning while also making sure the dark and white meat cook evenly.

Catalan Food Fight

By:

Dave Joachim

In northeast Spain, Catalonia is a land of culinary riches and the heart of the Mediterranean diet. For centuries, Catalans have fought to maintain its unique cultural identity. Every spring Catalans celebrate the local vegetable, calcots, with a neighborhood BBQ. Read more about this venerable Catalan tradition.

Why We Support The Global Alliance For Clean Cookstoves

By:

Meathead

We support The Global Alliance For Clean Cookstoves which invests in development and distribution of efficient cookers that use minimal inputs and produce minimal outputs for use in third world countries where cooking is done indoors and smoke kills.

Show Some Southern Flair With Grilled Shrimp And Grits

By:

Clint Cantwell

Enjoy a taste of the south with this tested recipe for a grilled twist on the classic pairing of shrimp and grits. Whether it’s for brunch, lunch, or dinner, this delicious combination of rich and creamy stone ground grits and perfectly grilled shrimp is sure to please any crowd.

The Only Bacon Wrapped Jalapeno Poppers Recipe You’ll Ever Need

By:

Clint Cantwell

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.

How To Shuck An Oyster And Cook It Like A Pro, Safely And Properly

By:

Meathead

Opening an oyster shell isn’t hard once you know how. Here’s how.

Level Up Your Eggs Benedict Game With Filet Mignon

By:

Clint Cantwell

Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce.

Bacon Jam Takes Traditional Burgers Over The Top

By:

Clint Cantwell

Sweet and savory homemade bacon jam is the star of the show in this delicious burger recipe. If you’ve never had bacon jam, get ready for sweet and savory flavor bliss. This ultimate grilled bacon cheeseburger features a rich and flavorful bacon jam spiked with bourbon, a juicy reverse seared patty, and Swiss cheese.

Competition BBQ Checklist, Everything You’ll Need For A BBQ Contest

By:

Clint Cantwell

This comprehensive competition BBQ checklist is a must for anyone who is considering entering their first contest. This list contains everything you might need for cooking overnight at a contest so that you are well prepared for anything that might arise — from food to kitchen gear to wash stations and so much more.

MOINK Balls, The Easiest Grilled Appetizer Ever

By:

Clint Cantwell

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.

BBQ Season Checklist

By:

Dave Joachim

Getting ready to fire up for BBQ season? Check out our must-have checklist of tips to kick things off right. You’ll find out how to get rid of built-up grease, clean the grill grates, and improve your cooker’s overall performance so you’re barbecued food will taste its best all season long.

Smoked Mac and Cheese May Be The Best Version Ever

By:

Clint Cantwell

Macaroni and cheese rises to new heights after hitting the grill in this smoked mac and cheese recipe. Baked over live fire with the perfect touch of smoke, the end result is a rich and smoky mac-and-cheese that you’ll dream of for days to come. Served as a main course or side dish, smoked mac and cheese is a surefire hit.

Reuben Reimagined: The Corned Beef St. Patrick’s Day Melt

By:

Clint Cantwell

Corned beef is taken to new heights with this delicious recipe for the Reuben burger. Corned beef brisket is ground into burger patties before being grilled to perfection. Inspired by the classic Reuben, this patty melt style burger features tangy sauerkraut, melted Swiss cheese, and Russian dressing on rye bread.

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The Ultimate Umami Bomb Burger

By:

Max Good

Umami is the Japanese word for “savory” or “delicious.” In addition to the familiar sweet, sour, salty, and bitter flavors, umami is the deep satisfying flavor of cured meat, mushrooms, and aged cheese. Taste it in this hamburger recipe featuring umami mayonnaise.

Easy Spring Potato Salad Recipe

By:

Dave Joachim

This tasty recipe for a potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm.

Try A Spicy Pickled Eggs Recipe For Kicks

By:

Dave Joachim

Pickled eggs are typically hard boiled eggs that have been submerged in a vinegar-based brine. The brine can be salty, sour, sweet or spicy depending on your preference. This recipe gives the pickled eggs a touch of spice and a good strong punch of tartness from the vinegar.

Homemade Naan Bread Recipe

By:

Dave Joachim

Made from wheat flour, naan is a leavened flat bread that is a staple of Indian and southeast Asian cuisine. It is traditionally cooked in a hot clay oven such as a tandoor. When testing this recipe, we cooked the naan on a hot pizza stone and directly on hot grill grates. Both methods yield fantastic results.

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Take A Trip To The Caribbean With These Sticky Jamaican Drumsticks

By:

Henrik Oscarsson

This recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it. It is packed with tons of sweet, savory, complementary, and contrasting flavors. Serve with Jamaican rice and peas.

Israeli Couscous Salad, A Fresh And Vibrant Side Dish

By:

Dave Joachim

The light and fresh flavors of this Israeli couscous salad, make it the perfect side salad recipe for any backyard cookout. Try it in place of a more traditional pasta salad at your next gathering.

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Creole Seasoning Rub Recipe

By:

Dave Joachim

This recipe for spicy Creole seasoning is perfect for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey.

Grill Oysters With Roasted Garlic Butter And Romano

By:

Dave Joachim

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.

Smoked Chocolate Chips Amp Up Any Dessert

By:

Clint Cantwell

Take your desserts over the top with this recipe for smoking chocolate chips at home. Cold smoking is the key to this recipe and creates just enough smoke to add a subtle touch of BBQ to the chocolate. Once smoked, the chocolate chips can be stored in an airtight container in order to mellow the smoke flavor.

You’ve Never Experienced Beef Ribs As Delicious As This

By:

Clint Cantwell

As succulent as brisket but with a ready-to-carry bone, this slow smoked beef rib recipe rivals those served at the top BBQ joints in Texas. Unlike the traditional salt and pepper rub, the beef ribs are seasoned with coffee, cocoa, and chile for a bold burst of flavor that perfectly compliments their smoky beef flavor.

Smoked Pimento Cheese Burger Recipe

By:

Clint Cantwell

Put a little south in your mouth with this delicious recipe for a smoked pimento cheese burger. Smoky home made pimento cheese and a reverse seared burger elevates cheeseburgers to new levels and makes it certain to be a hit at your next backyard cookout, tailgating adventure or weeknight family meal.

Sous Vide And Smoke Ensure Texas Beef Brisket Nirvana

By:

Clint Cantwell

Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.

Cajun Seasoning Rub Recipe

By:

Meathead

This spice blend features classic Louisiana flavors like cayenne and allspice, perfect for making andouille sausage, jambalaya, gumbo, and blackened fish. It is also good rubbed on barbecued meats and mixed into burgers.

How To Make Traditional Louisiana Andouille Sausage At Home

By:

Meathead

Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here is how to make this classic Louisiana sausage.

Andrew Zimmern’s Bacon “Dog” With Jalapeño Jelly And Slaw Will Have You Wagging Your Tail

By:

Meathead

Here’s the craziest “hot dog” recipe ever, made of pure bacon spiced with jalapeño jelly and topped with crisp, sweet and sour slaw. This mouthful of joy could only come from the creative mind of the world’s best traveled chef, Andrew Zimmern. It’s perfect any time you want to wow the crowd at your BBQ and grilling cookout.

Sun Wah Chinese Barbecue Wins Beard Award

By:

Meathead

Sun Wah Bar-B-Q Restaurant has been an Uptown Chicago destination since 1987 and in 2018 was given an America’s Classic Award by the James Beard Foundation.

How To Cook Venison Ribs

By:

Clint Cantwell

Rich and full of flavor, smoked venison ribs are a great change of pace from pork ribs. This mouthwatering recipe begins with a robust coffee-based dry rub before the ribs are smoked on the grill until moist and tender. To finish the ribs, they are served with a complementary coffee-based BBQ sauce.

Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method

By:

Clint Cantwell

Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It’s sheer steak bliss.

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If You Love Bacon, You’ll Crave Smoked Sous-Vide-Que Pork Belly

By:

Clint Cantwell

If you like bacon then you’ll love pork belly. Fall apart tender and full of smoky goodness, this recipe for sous-vide-que pork belly is sure to be a crowd favorite. Starting with a low and slow sous vide water bath, the moist and tender pork belly is then smoked and grilled to create a truly amazing dish.

Hitting The Grill Takes Guacamole To Epic New Heights

By:

Clint Cantwell

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.

Couchgating And The Food Stadium: The Ultimate Super Bowl Spread

By:

Clint Cantwell

Wow guests at your Super Bowl party by welcoming them with a food stadium (a.k.a. the Snackadium) packed with AmazingRibs.com’s favorite BBQ and grilling recipes. Football snack stadiums are also the perfect centerpiece for couchgating or tailgating parties throughout the football season!

Meathead’s Top 5 Meat Tips

By:

Dave Joachim

January is National Meat Month and Americans are eating more meat, looking to get more protein and fewer carbs in their diets. Here are our top 5 meat cooking tips from our own bbq whisperer, Meathead Goldwyn.

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Meaty Beef Ribs with Rosemary Red Wine Sauce, Sous-Vide-Que At Its Finest

By:

Clint Cantwell

Smoked barbecue beef ribs are taken to a new level of deliciousness in this recipe for sous-vide-que beef ribs with rosemary wine sauce. Juicy and tender thanks to a low and slow sous vide cooking, the beef ribs are then smoked on the grill to achieve mouthwateringly flavorful results. A pan sauce rounds out this dish.

Smoked Pork Rib Tips Are The Best Treats, No Tricks

By:

Clint Cantwell

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 bites are a surefire hit.

Melt In Your Mouth Duck Confit, The Sous-Vide-Que Method

By:

Clint Cantwell

This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it is kissed with smoke and the skin is perfectly crisp.

The Rib Cap, The Best Cut On The Steer

By:

Meathead

Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.

How Sweet It Is: Smoky Grilled Honey Butter Cabbage

By:

Meathead

Make boring cabbage extraordinary by hitting the grill, resulting in a crisp, sweet and smoky BBQ side dish. There’s something transformative about grilling vegetables and this recipe for honey roasted cabbage is no different, elevating its flavors far above its traditional boring (and odiferous) boiled cousin.

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Grill Roasted Young Goose Stuffed with Sauerkraut and Apples Recipe

By:

Dave Joachim

In Europe, goose is a very traditional holiday roast. Give this bird a try with a delicious recipe for roast goose stuffed with bacon, onions, and apples. Perfect for the Christmas holiday.

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

By:

Clint Cantwell

Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the 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 much more manageable price and weight.

Grill Roasted Peking Duck Recipe

By:

Clint Cantwell

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.

Preparing A Whole Beef Tenderloin And Making Filet Mignon, Chateaubriand, Steaks, And Spiedies

By:

Meathead

Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here’s a “how to,” offering simple techniques for cooking whole or in parts.

How To Carve A Chicken Or Turkey

By:

Meathead

Carving a turkey or chicken needn’t be a chore. Once you understand the bird’s architecture, you can easily dismantle it.

Sous Vide And BBQ Join Forces To Create The Best Turkey Ever

By:

Meathead

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.

Grill Roast Brussels Sprouts with Fennel and Prosciutto For Unbelievable Flavor

By:

Clint Cantwell

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 meaty goodness of prosciutto to create a side dish perfect for cookouts and holidays.

What To Install In Your Outdoor Kitchen

By:

Meathead

Here’s an overview of what you want to look at before building an outdoor kitchen.

Grilled Hasselback Sweet Potatoes with Maple Pecan Butter Recipe

By:

Clint Cantwell

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 makes the dish even more impressive for guests.

Smoked Mashed Sweet Potatoes with Maple and Sriracha Will Up Your Side Dish Game

By:

Clint Cantwell

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!

Wet Brining vs. Dry Brining

By:

Dave Joachim

Salt helps protein hang onto water during cooking so brining is a great technique to make food moist. But which is better, wet brining or dry brining? It all depends on which meat you’re cooking and the results you want. Get the details.

This Pulled Chuck Roast Recipe Is A Smoky Flavor Explosion

By:

Clint Cantwell

Chuck roast has never tasted better. By using a low and slow barbecue technique, this already flavorful cut of beef picks up the wonderful taste of smoke and is rendered juicy and tender enough to pull into shreds. When shredded, the beef can be used for tacos and countless other dishes.

Slice Into Moist And Tender Pork Loin, Sous-Vide-Que Style

By:

Clint Cantwell

Create perfect pork loins every time with this recipe for sous vide and smoked (sous-vide-que) pork loin. Lean pork loin cooks slowly in a sous vide water bath until moist and tender before being finished with indirect heat on the grill until smoky and golden brown. You’ll never look at pork loin the same way.

Important Weights, Measures, Calculators, Conversion Tables, And Rules Of Thumb

By:

Meathead

Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You’ll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients.

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Butter-Stuffed Kangaroo Burger Recipe

By:

Clint Cantwell

Packed full of flavor, this recipe for butter stuffed kangaroo burgers is an exotic alternative to traditional beef hamburgers. Plus, it’s healthier! Given the complex and slightly earthy flavor profile of kangaroo meat, the key to this burger is finding flavors that complement the meat without overshadowing it.

The Story Of Chicago Barbecue And Guide To Chicago BBQ Restaurants

By:

Meathead

Chicago’s barbecue heritage migrated from southern blacks of the Mississippi Delta, their unique Aquarium pit design. Rib tips and hot links are specialties.

Building Your Own Grill Or Smoker

By:

Meathead

Here’s tips and links to help the do it yourself build a grill or smoker.

Buying Guide to Wine, Beer, and Spirits

By:

Meathead

According to the Chicago Tribune, the oldest written recipe in the world was for making beer. It was written on a clay tablet in Mesopotamia, now Iraq, in about 2000 BC. Here are some good buying guides and resources for info about wine, beer, and spirits…

Best Food, And Cooking Websites, Blogs, And References

By:

Meathead

The web is brimming with sites devoted to food and cooking covering everything from recipes, to politics, to humor. There are references where you can look up a strange ingredient, searchable databases, sites dedicated to gluten free cooking, Korean cooking, you name it.

Accredited Cooking And Management Schools

By:

Meathead

Want a career in the culinary arts or restaurant management? There are many cooking schools, but only a few are accredited and degree granting. Here are some.

Where To Buy Barbecue Equipment: Retailers In The United States and Canada

By:

Meathead

If you’re looking for a new grill or smoker you’ve come to the right place! Here’s a list with links to BBQ equipment sellers both online and on the street.

Barbecue, Grilling, And Judging Classes

By:

Meathead

Barbecue and judging classes are a great way to learn from the masters. There are many across the nation.

Some Great BBQ Websites, Forums, And Broadcasts, Because There’s No Such Thing As Too Much Barbecue

By:

Meathead

Guide to the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists.

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Lobster Tails With Chimichurri Butter, A Decadent Sous-Vide-Que Dish

By:

Clint Cantwell

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, char, and crowned with a chimichurri sauce.

Crunchy And Lightly Charred Carrots, Sous-Vide-Que Style

By:

Clint Cantwell

Grilling carrots can be a challenge but the addition of sous vide ensures that they are cooked to perfection before being grilled. A temperature controlled water bath cooks the carrots until fork tender. Once perfectly cooked, the carrots a grilled over high heat just long enough to give them a nice char and smoke.

Behind the scenes with a real iron chef – Part 1

By:

Meathead

Come behind the scenes of high stakes KCBS barbecue competition with Candy Weaver and see what it’s like to be a real iron chef, Part 1.

Behind the scenes with a real iron chef – Part 2

By:

Meathead

Come behind the scenes of high stakes KCBS barbecue competition with Candy Weaver and see what it’s like to be a real iron chef, Part 2.

Barbecue Competitions Are For The Real Iron Chefs

By:

Meathead

About barbecue competitions, barbecue sanctioning bodies, and links to barbecue associations and contests.

Three Great Giveaway Prizes Every Month Worth Up To $2000!

Here are the great prizes Pitmasters Club members win in a monthly drawing.

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Smoked Dry Rubbed Lamb Ribs Will Become Your New Obsession

By:

Clint Cantwell

With this simple flavorful recipe, feast on succulent lamb ribs that are seasoned with a dry rub and slow smoked until tender. These grilled lamb ribs are served without any sauce to highlight the balance of the slightly gamey meat and the herb scented dry rub. A squeeze of lemon never hurts though.

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Grilled Candied Bacon and Egg Bread Bowl Recipe

By:

Clint Cantwell

Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl.

Media Coverage: We Have 13 Minutes Of Fame Left

By:

Meathead

The folks in the media love AmazingRibs.com and say nice things about us.

How Dietary Science And The Media Fail Us

By:

Meathead

The world is full of conflicting advice about food, nutrition, and dietary recommendations. Doctors, nutritionists, government organizations, and consumer watchdog groups can’t seem to agree on a single course of action for people who want to eat healthfully. Here’s how to make sense of it all.

Warm Your Buns: The Art Of Preparing Hot Dog Buns

By:

Meathead

Whether it’s from Coney Island, Chicago, Detroit, or elsewhere, the very best hot dog recipe is nothing without a perfectly prepared hot dog bun. Our how-to shows you how to step up your hot dog buns, whether it is steaming, grilling, toasting, or microwaving them.

The Real Deal Daiquiri Recipe

By:

Meathead

The daiquiri is a classic Puerto Rican rum creation and is the perfect cocktail for hot summer days. Here’s the recipe from the back of restaurant critic John Mariani’s business card. John is known to present the card to bartenders in order to ensure he receives the perfect, properly made daiquiri.

Guide To Pizza Ovens

For the best Italian style pizzas or rustic breads, nothing beats a wood-burning oven/forno. Built for use indoor or out, built-in or portable for caterers.

What Fuel Is Right For You?

By:

Meathead

There are six heat sources for cooking outdoors. Each produces a different flavor, and each has its strengths and weaknesses.

Seasoned Salt Recipe

By:

Meathead

Seasoned salt is easy to make and the large grains really add a spark to potatoes, pastas, pizza, veggies, and just about everything else that needs salt. By adding a variety of herbs, spices, and dried citrus you can create your own signature seasoned salt blend for adding a new depth of flavor to countless dishes.

2017-05-06 Remembering Josh Ozersky

By:

Meathead

Josh Ozersky and I were good friends, not surprising considering out mutual love of meat and Liebling.

Classic Greek Yogurt Sauce Recipe Is Like The Original Ranch Dressing

By:

Meathead

This Greek-style yogurt sauce adds a rich layer of flavor to countless dishes including lamb, grilled chicken, gyros, kebabs, and so much more. The best part is, however, that this recipe is super simple to make with only a handful of ingredients.

Meathead’s World Famous Memphis Dust Rub Recipe

By:

Meathead

Here’s an award winning recipe for a classic Memphis style barbecue dry rub that’s great on pork, chicken, fish, beef, and veggies. Memphis is known for dry rubbed ribs, skipping the sauce is favor of a Memphis rib rub that allows the meat to shine through. This easy recipe makes the only BBQ rub that you’ll ever need!

BBQ Shrimp And Andouille Po Boy Grills Up A Taste of N’awlins

By:

Meathead

Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po’ boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic.

Dry Brining, Easier And Less Wasteful Than Wet Brining

By:

Meathead

Dry brining is a quick and easy way to flavor and moisturize meat before cooking.

Chris Lilly’s Spiced Apricot Sauce

By:

Meathead

This sweet apricot glaze recipe is not only perfect for ham but is wonderful on many other pork cuts as well. Developed by one of the world’s top pitmasters, Chris Lilly, this sauce is sure to be an instant hit with your family and guests.

Chocolate Chile BBQ Sauce Recipe. Yes, You Read That Right.

By:

Meathead

This delicious sauce has the classic profile of any great BBQ sauce, sweet, tart, spicy, but with a wonderful twist: The tastes of chocolate and chile. While the chocolate BBQ sauce recipe might sound weird at first, you are sure to instantly fall in love with it the first time you try it on chicken, steak, and more.

The Amazing Pit Barrel Cooker: Setup, Tips, Tricks, & Techniques

By:

Meathead

Take a look at the Pit Barrel Cooker (PBC), an amazing smoker and grill. We give you all the tips, tricks, and techniques you need to get the best bbq out of it.

Large Capacity Smokers And Grills, Perfect For Restaurants, Caterers, And Whole Hog Cooks

By:

Meathead

Ratings, reviews, and recommendations on what to look for and what to buy when shopping for big barbecue smoker for catering, restaurant, or competitions.

The Ultimate Brown Sugar And Mustard Glaze Recipe

By:

Meathead

Danny Gaulden’s recipe for a barbecue sauce glaze with brown sugar and mustard is simple and wonderful on barbecue or ham. While most sauces hides the meat and rub, this glaze really lets your rub shine through. It is great on ribs, and it is killer on smoked sausage and that Easter ham.

Cool As A Cucumber Salad, Thai Style

By:

Meathead

Add a touch of Thai to your next backyard cookout with this recipe for sweet and tangy cold cucumber salad. One of the simple pleasures of dining in a Thai restaurant is the lovely delicate cucumber salad they serve as an appetizer and now you can replicate it at home with this simple to prepare recipe.

Thawing Meat And Busting The Hot Water Thawing Myth

By:

Meathead

Here’s how to thaw or defrost meat safely. Surprisingly, you can do it in hot water! That method works best for thinner cuts of meat. For thicker cuts, find out what works best, including thawing in the refrigerator and in cold water. It’s all food safety and preserving precious meat juices.

Who Is WHO kidding? An Analysis Of The Silliness In The Press Over The Recent Warnings About Eating Meat.

By:

Meathead

The World Health Organization (WHO) report on the healthfulness of processed meat is problematic and media coverage has sensationalized and oversimplified the facts, sending a very misleading message.

Best Stovetop Smokers

By:

Meathead

Ratings, reviews, and recommendations on what to look for and what to buy when shopping for stovetop smokers.

Understanding Stainless Steel

By:

Max Good

Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel.

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Give Your Mayo Some Major Mojo With This Recipe

By:

Meathead

Mayonnaise is a blank canvas and this recipe for homemade mayo with mojo is the perfect base for making your own signature masterpiece. Once created, you can use your mayo to coat grilled fish, chicken breasts, pork loins, lobster, shrimp, zucchini planks, potato slices, garlic bread, and so much more.

Electric Smokers: Buying Guide, Reviews, Ratings, And Recommendations

By:

Meathead

Ratings, reviews, recommendations, and tips on what to look for and what to buy when shopping for electric barbecue smokers.

Don’t Try To Cook The Way They Cook In BBQ Competitions At Home!

By:

Meathead

Cooking contests on TV are not a good way to learn about how to cook barbecue. Here’s why.

How to Make Maple Taffy On Snow

By:

Meathead

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.

Mussels Mariniere: Great Finger Food From France That Works For Clams Too

By:

Meathead

This classic mussels (Moules Mariniere) recipe from France is so easy. And it’s finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels are served, shells and all, into big shallow bowls with plenty of the liquor laden broth and serve with crusty bread or grilled bread.

The Only Fish Rub Recipe You’ll Ever Need

By:

Meathead

This Marietta’s fish rub recipe is a delicious blend of herbs designed to make BBQ and grilled fish shine. Whatever fish is your pleasure, this flavor enhancing herb mix is not the only fish rub in the ocean, but it is sure to become your favorite after giving it a try.

Smoked Bloody Mary, The Ultimate BBQ Eyeopener

By:

Meathead

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.

This Decadent Red Wine Sauce Will Change Your Life Forever

By:

Meathead

Try this easy, classic red wine sauce recipe for red meat, especially beef filet mignon.

Pure Pastrami Perfection, The Sous-Vide-Que Method

By:

Clint Cantwell

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.

The Science of Corn

By:

Meathead

Fresh sweet corn is a seasonal pleasure you should enjoy every year! Here’s what you need to know about different types of fresh corn, including varieties such as yellow, white, bi-color, Silver queen, and supersweet. Learn how to buy them, store them, grill them, savor them, and cook the best corn on the cob.

Controlled Burn Hot Sauce Fires Up Your Favorite Dishes

By:

Meathead

There are a gazillion hot pepper sauces on the market but here’s a recipe for a signature hot pepper sauce you can easily make at home. Focused on flavor first, our controlled burn hot sauce is infinitely more complex than most sauces and has just the right amount of heat to amp up foods without overpowering them.

Latkes aka Potato Pancakes aka Crispy Creamy Hash Browns Are The World’s Best Potatoes

By:

Meathead

This simple, yet flavor packed recipe for hash browns, aka potato pancakes and latkes is the most perfect use of potatoes with their mahogany crunchy edges, crispy golden midsection, and tender, rich, meaty interiors. Traditionally fried in December for Hanukkah, potato latkes are hash browns on steroids.

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Borracho Beans: The Ultimate Drunken Beans Recipe

By:

Meathead

Frijoles Borrachos are a classic Western way to cook beans in beer and this tested recipe shows you how to do them right.

Smoked And Braised Beef Short Ribs Sorta Provencal Recipe

By:

Meathead

One of the best ways to cook beef ribs is braising in flavorful liquid. Here’s a classic and easy French recipe for beef short ribs Provencal.

How to Fight Mold in Your Smoker or Grill

By:

Meathead

Mold in your BBQ grill is a common problem. Learn how to quickly and safely remove mold that has built up on your grill grates or elsewhere in your grill or smoker. We also show you how to prevent mold from building up in your cooker in the first place.

Add Smoke To Your Grill With Wood From These Sources

By:

Meathead

Here is the ultimate guide to the various online sources for buying grilling wood logs, chunks, chips, and pellets.

Chinese Five Spice Powder Recipe

By:

Meathead

This simple to make but flavor packed recipe for five spice powder will be your go-to seasoning whenever you want to add an Asian accent to any dish. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Further amplify the rub by adding ginger, nutmeg, and/or licorice.

Grilled Lemonade, Summer’s Most Refreshing (And Smokiest) Beverage

By:

Meathead

When life gives you lemons and a grill, why not make grilled lemonade! Nothing is more refreshing on a hot day than lemonade and this recipe takes it over the top. Lemons are halved then grilled until lightly charred before creating a smoky homemade lemonade that will be a surefire hit at any backyard BBQ bash.

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead

Looking to step up your coleslaw game? Here is a simple recipe that is sure to impress your guests. In the South there are two kinds of slaw: Sweet-sour and creamy. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend of them). This sweet-sour recipe is super easy to make.

Chasing the Dogs: What to Drink with a Hot Dog

By:

Meathead

Some drinks are perfect for hot dogs. Here are suggestions for beers, wines, and soft drinks.

Perfect Grilled Turkey Breast, Bobby Flay’s Tandoori Method

By:

Meathead

If you’re a turkey breast fan then you’re sure to fall in love with Bobby Flay’s recipe for tandoori style grilled turkey breast. Turkey breast can be difficult to cook as it can easily overcook but Flay’s flavorful marinade helps to keep it moist and tender while grilling.

Candied Bacon: The Greatest Sweet And Salty Combination Ever

By:

Meathead

The saltiness of bacon is a perfect foil and contrast to sweetness. Here are a variety of recipes for creating mouthwatering candied bacon, including brown sugar bacon, toffee bacon, and chocolate bacon. There are several ways to put the concept to work, and of course it is best with homemade bacon.

Tired Of Boring Applesauce? Try A Spoonful Of This Soused Applesauce

By:

Meathead

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.

A Taxonomy Of The Different Species Of Hamburger

By:

Meathead

Hamburger Heaven. Here is a description of all the different types of hamburger styles, regional hamburger styles, and how they are made.

Barbecue Diplomacy at LBJ’s Texas White House

By:

Meathead

President Lyndon Johnson loved barbecue and with his chef, the self-proclaimed “Barbecue King” Walter Jetton, LBJ invented barbecue diplomacy. Read the historical tales, see the photos, and get some recipes from LBJ’s West Texas barbecues that featured whole animals cooked over open pits and plenty of greasy palms.

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Designing Your Outdoor Kitchen, Q&A With An Expert

By:

Meathead

The outdoor kitchen and dining room are great ways to increase the size of your house. Here are things to conder when designing and planning an outdoor kitchen.

David Letterman’s Top Ten Barbecue Lists

By:

Meathead

David Letterman knows a thing or two about barbecues.

Chicken Skin Cracklins Are The Zero Waste Snack You’ve Been Craving

By:

Meathead

Don’t throw away those chicken skins! Cook them up into crispy, savory cracklins to snack on or serve as a garnish with the cooked poultry. It’s easy. This recipe shows you two methods for making any poultry cracklins on the grill or in a frying pan. Plus recipes for chicken bacon, schmaltz and gribenes!

What To Look For When Buying Electric Grills

By:

Meathead

A buyer’s guide to for electric grills.

French Toast On The Grill, A Breakfast Must

By:

Meathead

Elevate breakfast to new heights by hitting the grill for this heavenly French toast recipe. Toast is dipped in to an egg mixture before being cooked on the grill, either with a griddle or, better yet, directly on the grill grates. The result is a smoky, full flavored French toast that puts the indoor manor to shame.

Corned Beef And Cabbage Done Right (You’ve Been Doing It Wrong)

By:

Meathead

This St. Patrick’s Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish.

Purple Passion Grape Pie Recipe

By:

Meathead

If you’ve never experienced grape pie then you’re sure to fall in love as soon as you try this recipe for the Naples, NY favorite. The recipe was perfected by the grape pie queen, Irene Bouchard, who started making the pies in the late 1950s and eventually grew her business to 18,000 pies a year at its height.

The Only Fresh Basil Pesto Recipe You’ll Ever Need

By:

Meathead

Pesto is one of the world’s great and most versatile sauces, and this tested recipe is sure to become your new favorite. Pesto is a classic on pasta, but it also makes a superb when tossed with potatoes, spread on crostini, tossed with grilled shrimp, blended with butter for steaks, and so much more.

This Warm French Potato Salad Has Got To Be The World’s Easiest Potato Salad Recipe

By:

Meathead

The warm French potato salad just might be the world’s easiest potato salad. Olive oil, salt, and fresh herbs are all you really need. It’s a snap to make and soooo good. Served warm, it is a sure-fire hit.

Better Than Chicago’s Best Authentic Italian Beef Sandwich

By:

Meathead

Classic Italian Beef Sandwiches are a popular regional specialty in Chicago and here is the recipe to make easy authentic Italian beef sandwiches at home featuring slow smoked beef, drippings, and peppers.

Board Sauces Are Incredibly Versatile And Simple

By:

Meathead

A fresh and bright board sauce recipe is a great way to add an additional depth of flavor to grilled steak. A technique that was created by Chef Adam Perry Lang, board dressings feature fresh herbs and olive oil that are painted on the cutting board, allowing the flavors to meld with the meat’s juices as it’s sliced.

Pickling Spice Recipe

By:

Meathead

This is an all-purpose spice mix for home made pickles, from cucumber pickles to Colorful Pickled Eggs Recipe, corned beef, even pickled pigs feet. Foods are often simmered in pickling spices and water, such as pork chops, sauerbraten, and corned beef and cabbage. You can adjust these ingredients to your taste.

Ruth Ellen Church’s Salisbury Steaks With Red Sauce And Mushrooms Recipe

By:

Meathead

There’s a lot of bad Salisbury steak out there but this delicious recipe from Ruth Ellen Church is the real deal. In the 1880s, Dr. James Henry Salisbury created the Salisbury Steak. Within a few decades it began showing up on menus and in cookbooks and it can still be found on menus, particularly in rural areas.

The One And Only Turketta Recipe You’ll Ever Need

By:

Meathead

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. A stuffing of port soaked cranberries elevates the turkey breast to epic heights.

When You’re Cooking More Than One Hunk of Meat

By:

Meathead

What influences cooking time? So many variables, such as the total volume of meat in your cooker. Are you using rib racks to squeeze more meat into a small area? Beware. The meat is almost touching, and that could add up to an hour of cooking time. Here are more tips on cooking more than one hunk of meat at once.

Lamb Merguez Sausage: A Taste Of Morocco

By:

Chef Ryan

Take your grilled sausages to a whole new level with this tested recipe for homemade Moroccan Merguez lamb sausage. Merguez is a spicy sausage from North Africa whose popularity has spread all over Europe with African immigrants. You’ll find it being grilled in Berlin on street corners and in Paris’ finest restaurants.

Award Winning Food Temperature Guide And What You Need To Know About Food Safety

By:

Meathead

We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here’s the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked perfectly every time.

The Thermodynamics of Cooking and How Different Cooking Methods Work

By:

Meathead

Learn about thermodynamics: the basis of all cooking! Find out how heat transference works by conduction, convection, radiation, induction, and infrared heat in your grill, bbq, and smoker.

Cook Today, Serve Tomorrow, The Wozniak Way

By:

Meathead

If you must cook your meat in advance and serve it the next day, here are some useful tips, courtesy of award-winning pitmaster Mike Wozniak. His tips and tricks work wonders for make-ahead smoked beef brisket and pork shoulder and can even be used for barbecued ribs if you’re in a pinch.

Foolproof All Purpose Pie Dough Recipe

By:

Meathead

Making delicious pies at home can seem like a challenge but here’s a simple recipe for making foolproof pie crust. Whether it’s sweet pies like apple pie or cherry pie or a savory pie like chicken pot pie, this is the only pie dough recipe you’ll ever need. It also freezes well so you can make extra batches for later.

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Slaw Dogs, A West Virginia Original

By:

Meathead

If you’ve ever enjoyed the full flavor of a West Virginia slawdog then you’ll enjoy making your own at home with this tested recipe. Coleslaw and a meat sauce are standard on a hot dog in West Virginia, coming together in one flavorful bite after another. Our recipe includes homemade slaw, bean free chili, and mustard.

Meatloaf, The Ultimate Comfort Food, Tastes Even Better Grilled

By:

Meathead

Months of experiments produced a superb grilled meatloaf recipe, a meatloaf that may be just as good cold on a sandwich as hot from the grill. Meatloaf is perhaps the ultimate comfort food, but can often miss the mark when it comes to flavor, texture, moisture, and/or crust. This recipe hits every mark exactly.

Use A Cooking Log Or Diary

By:

Meathead

Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here’s the log that Meathead uses. Download it as a pdf or Excel copy.

The Great, Incomparable, Classic Chicago Hot Dog Recipe

By:

Meathead

In Chicago, where hot dog stands far out number hamburger joints, there is one perfect classic recipe, and very little variation from it.

Meatless Stroganoff? Yes—Break Out Those Zucchini And Make This Delicious Meatless Take On The Classic

By:

Meathead

While traditionally made with beef, this unique zucchini twist on Stroganoff is a great way to mix up your traditional weeknight dinner menu. While the recipe is meat-free, the other flavorful components of classic Stroganov remain the same including mushrooms and onions sautéd in butter with a sour cream sauce.

Homemade Chocolate Truffles, As Easy To Make As They Are To Fall In Love With

By:

Meathead

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!

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Original New Orleans BBQ Shrimp Recipe Does Right Bayou

By:

Meathead

New Orleans barbecue sauce is a rich, hot buttery sauce used on shrimp but it works beautifully on many other dishes. Technically, since there is no smoke in the recipe, so it really isn’t barbecue, but there’s no reason why you can’t bask in its delicious mix of butter, garlic, Louisiana hot sauce, and more.

Champion’s Cowboy Candy (a.k.a. Candied Jalapeños) Recipe

By:

Meathead

Add some sweet heat to sandwiches, favorite side dishes, cornbread, and much more for this recipe for Cowboy Candy, a.k.a. candied jalapenos. This recipe is a refrigerator pickle, so all jars must be stored in the fridge. When you are done, save the syrup for us in DC Mumbo sauce, barbecue sauce, cocktails, and more.

The Best Darn Mustard BBQ Sauce Ever

By:

Meathead

In South Carolina BBQ sauces feature mustard. Here’s a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more. Make a batch and keep it on hand for whenever you need mustard including recipes.

Hot Dog Heaven: How to Cook Frankfurters

By:

Meathead

Many ways to skin a cat and many more ways to cook a dog. Here’s how to grill, griddle, split griddle, dirty water, steam, nuke, and deep fry franks.

Grilled Salsa Is Your New Go-To Condiment

By:

Meathead

Skip the store bought salsa and opt for these two flavorful home made Mexican salsas: Pico de Gallo and a Grilled Salsa Roja. Known in the US as tomato salsa, salsa roja is an important building block in Mexican cuisine. Fresh quality ingredients are essential, especially fresh tomatoes, when making salsa at home.

Buying Guide To Kamado, Ceramic, Egg Smokers And Grills

By:

Meathead

The kamado, ceramic, egg grill, smoker, and oven is a fast growing category with more and more choices every year. Here are reviews and ratings of them all.

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Barbecued Ice Cream, A Surefire Showstopper

By:

Rick Browne, Ph.B.

Sweet meets heat with this showy grilled ice cream dessert. First introduced by AmazingRibs.com on Live with Regis and Kelly in 2001, this delicious barbecued ice cream dessert is the perfect way to wow your friends at your next BBQ and grilling cookout as you pull it from the grill at the end of the meal.

The Best Competition Chicken Ever, Tips from Top Competitors

By:

Greg Rempe

If you’re planning on entering a BBQ contest then this guide to smoking perfect award winning chicken is a must read. Ask competitors which category keeps them staring at the ceiling at night, and most will answer “chicken.” From prep to flavor profiles, here is what’s competition teams are doing with chicken.

2014-01-23 An Open Letter To Brian Palmer Of Slate: You Got It Very Wrong

By:

Meathead

Brian Palmer’s article in Slate on research about grilling and cancer is wrong on many counts.

Chestnuts Roasted on an Open Fire, in the Oven, in the Microwave, Steamed, or Boiled

By:

Meathead

Everything you need to know about chestnuts, how to buy them and cook them. Warm fresh chestnuts are soft, fleshy, sensuous, creamy, and sweet. They are best served plain with a glass of port or a mug of hot glögg and, on the bearskin rug, in front of the fireplace, with Nat King Cole in the background.

How to Build a Hog Pit from Concrete Blocks

By:

Meathead

How to build a barbecue pit for cooking a whole hog from concrete block (cinder block), including illustrated plans with dimensions and various designs

Bright And Bold Chimichurri Sauce Amps Up Your Grilling Game

By:

Meathead

Our mouthwatering chimichurri sauce recipe is the perfect way to liven up grilled beef, chicken, fish, and more. In addition to the traditional Argentinian combination of fresh parsley, olive oil, garlic, and salt, our recipe takes it over the top with the addition of bright and lively lemon juice.

The Secret To This Delicious S’mores Recipe Is Nutella

By:

Meathead

Nutella is the key to creating the perfect s’more during your next campout or cookout. Every kid loves s’mores, those heavenly melanges of graham crackers, milk chocolate, and toasted marshmallows toasted on warm summer nights over campfires as accompaniment to ghost stories. Here’s a recipe for pure s’mores nirvana!

The Science Of Flour, Yeast, Baking Soda, And Baking Powder

By:

Meathead

Flour is the basis of bread, pizza, pies, cakes and cookies. It can be made from grains, seeds, beans, and even roots. Here we explain the different types of wheat flour like whole wheat, all-purpose, bread and cake flours as well as the importance of measuring flour by weight with an accurate digital kitchen scale.

The New Data About Nitrites, Nitrates And Cured Meats

By:

Meathead

Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening.

Sweet Georgia’s Brown Smoked Chicken Recipe, Parts Or Pulled

By:

Meathead

You’ve never truly had BBQ chicken until you bite into this recipe for smoked chicken, Georgia style.

The Science Of Liquid Smoke

By:

Meathead

Are you a liquid smoke hater? BBQ aficionados usually are. You might be surprised to find out that liquid smoke is essentially smoked water. It is made in a process similar to making smoked brisket and ribs! Read on to find out how liquid smoke is made, what it contains, and how it compares to real smoke.

Authentic Texas Style Smoked Brisket Recipe

By:

Meathead

Behold the best smoked BBQ beef brisket recipe ever! Brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!

A Romantic Surf-and-Turf: Lightly Smoked Filet Mignon With Butter Poached Lobster

By:

Clint Cantwell

Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!

Turkey Fajitas with Creamy Avocado Sauce Recipe

By:

Meathead

Mix up your traditional fajitas with this recipe from Bobby Flay that features leftover Thanksgiving turkey instead of beef or chicken. A Tex-Mex favorite, the fajita is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak but Flay takes it to a new level.

How To Hard Boil An Egg

By:

Meathead

Here’s the best way to make hard boiled eggs.

Lamb Cuts

By:

Meathead

This is a chart of the many different cuts of lamb.

How To Make The Best BBQ Ribs You Have Ever Tasted: Last Meal Ribs

By:

Meathead

Here are step by step instructions for mouthwatering BBQ ribs that are so juicy and tender, just like the competition pitmasters and the best ribjoints do it. Start with our award winning spice rub and end with championship tangy sticky sweet sauce. And you do not need a smoker, you can do it on a grill!

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US Army MRE Menu 2 Pork Rib

By:

Meathead

US Army MRE come in many flavors. Here’s a look at the “Boneless Pork Rib”.

2008-11-15 Culinary Trends In Italy

Trends in Italian Cooking

Award Worthy Texas-Style Chili Con Carne Recipe

By:

Meathead

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.

Barbecue Sauce History

By:

Meathead

How was barbecue sauce invented? By whom? When? Learn the fascinating history of how BBQ sauce evolved from Chinese sweet and sour sauce. You’ll find out about the first written mentions of barbecue sauce (in the 1800s), the first written recipes, and the evolution of today’s best loved commercial bottled BBQ sauces.

About Our Medals, Awards, Product Reviews, And Ratings

By:

Meathead

The AmazingRibs.com Best Value Medal Winners are highly recommended products that we have tested personally or that have been tested by our reliable sources.

Grilled Chuck Steak With Red Wine Marinade For Date Night

By:

Meathead

Discover truly delicious chuck steak thanks to this simple, but flavor rich, recipe. Chuck steak is a relatively cheap solution to a weeknight family meal and adding a delicious red wine based marinade makes it extra tasty. Finish the chuck on the grill for that true BBQ flavor and dive into the delicious results!

2008-07-22 Just Stay Home

By:

Meathead

So the City of Chicago has demanded that the actors in hit musical Jersey Boys stop smoking on stage.

Privacy Promise, Terms Of Service, GDPR Compliance, Code Of Ethics, Legal Disclaimers

By:

Meathead

AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We adhere to a strict code of ethics and our ads are sold by third parties so they cannot influence our reviews.

2011-05-28 New USDA Cooking Temps Oversimplify, Change Little, and Mindboggle Chefs

By:

Meathead

The new USDA cooking temperature regulations change little other than pork and they are still out of touch with reality.

Proven Methods For Making Melt-In-Your-Mouth Grill Roasted Leg of Lamb

By:

Meathead

Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb.

BBQ Ribs For Competition Recipe and Award Winning Tricks

By:

Clint Cantwell

Perfect your competition ribs with these simple tips and a competition rib recipe. Trimmed ribs are seasoned with a flavorful BBQ dry rub before being smoked for several hours. Wrapping the ribs with butter and other ingredients ensure that they are moist, tender, and packed full of flavor for the competition judges.

2016-10-11 Trends In Cooking

By:

Meathead

Trends In Cooking And Food

Salt Potatoes Are A Unique Specialty Of Syracuse New York

By:

Meathead

This delicious salt potatoes recipe is based on a 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.

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Classic Waldorf Salad Reimagined As A Flavorful Slaw

By:

Meathead

No BBQ or grilling party is complete without coleslaw but unfortunately this beloved side dish can be lacking in flavor. This 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.

Tender And Juicy Slow Cooker Or Instant Pot Ribs

By:

Meathead

If weather or other impediments prevent you from making the real thing outdoors, you can make pretty tasty ribs in a crockpot with this recipe. The idea is to braise the meat until very moist and tender, cooking the meat in a closed pot over a low temp in a flavorful liquid that covers the meat only about halfway.

Bite me! What’s in a Hot Dog and How are They Made?

By:

Meathead

Hot dogs are not as scary as you think. Here’s a frank discussion of what is in a hot dog, as well as calories, fat, etc.

Barbecue Gear: Funny Aprons, Shirts, Mugs, and More

By:

Meathead

Cool barbecue gear including aprons, hats, shirts, sweatshirts, other apparel for men, women, kids and pets.

Bayou Bite Louisiana BBQ Sauce Recipe

By:

Meathead

This Louisiana BBQ sauce recipe is spicy and sweet with Chipotle Tabasco, roasted jalapenos, red peppers, and Steen’s Cane Syrup. Referred to as Bayou Bite, this delicious sauce blends sweet and hot peppers for a mildly spicy finishing and dipping sauce for ribs, chicken, steaks, chops and so much more.

Gas Smokers: Buying Guide, Reviews, Ratings, and Recommendations

By:

Meathead

Ratings, reviews, and recommendations on how to shop for gas fired barbecue smokers. These are simple smokers that produce good flavor, on a modest budget.

The Science of Pie Thickeners

By:

Meathead

The bane of all pie bakers is soupy pie. So experienced bakers use some sort of a thickener to make their pie fillings nice and firm. Here’s what you need to know about thickening pies with wheat flour, cornstarch, different forms of tapioca, natural fruit pectin, and modified food starches such as ClearJel.

Perfect Smoked Ribs Every Time With Sous-Vide-Que

By:

Clint Cantwell

Create succulent ribs on the smoker or grill by marrying water and fire in this recipe for sous-vide-que St. Louis spare ribs. By starting them in a low and slow sous vide water bath, the ribs are rendered moist and tender before finishing them on the grill for that smoky flavor we all love in tradition BBQ ribs. Check out the recipe!

Grilled Pizza Margherita Recipe

By:

Meathead

Perfectly crisp and full of deep smoky flavor, grilled Margherita pizza comes closer to brick oven pizza like you get in Italy or France than anything you can do indoors. Unlike many pizzas that go overboard with toppings, this recipe for grilled pizza Margherita is a simple, yet elegant, blend of dough, cheese, tomatoes, and basil.

The Pizza Project: A Taxonomy of the World’s Great Pizza Styles, Great Fun No Matter How You Slice It

By:

Meathead

Recipes for the world’s most important types of pizza, Neapolitan, Roman, New York, Chicago, White Clam, Focaccia, Calzone, Provencal, and more.

Starting A Catering Business

By:

Meathead

Everybody tells you your food is so good you ought to start a catering business. Should you? What is involved?

Homemade Chili Powder: Head And Shoulders Above The Rest

By:

Meathead

Here’s a simple recipe for chili powder that stands head and shoulders above anything you can buy in a jar. Make your own signature spice blend featuring your own selection of various ground chile peppers, herbs and spices! Add a pleasant kick and additional depth of flavor to countless dishes.

Coney Dogs, The Pride Of Detroit

By:

Meathead

In Detroit hot dogs are Coneys and hot dog stands are Coney Islands and we’ve got the recipe for creating them yourself at home. Move beyond boring hot dogs at your next cookout with these flavor packed variation featuring a chili sauce made with beef hearts. And they’re very good!

Pork Cuts Explained

By:

Meathead

How do you tell the difference between rib cuts? Learn all the names and characteristics of the different rib cuts and how to cook them.

Make This Killer Mac And Cheese Recipe Your Own With A Signature Variation

By:

Meathead

The secret to this great mac and cheese recipe is its big rich gutsy cheesy flavor. With each cheese you use, you add a layer of complexity. The concept of the dish is elegantly simple and brilliant: Chewy tubes of macaroni filled with rich creamy cheese that sizzles when it comes out of the oven.

Hot Southern Comfort Cider Recipe

By:

Meathead

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, Southern Comfort works best. It is technically a liqueur, but not as sticky sweet as most, making it perfect for the hot cider.

The Cincinnati Cheese Coney Is Pure Hot Dog Bliss

By:

Meathead

If you’re already a fan of Cincinnati Cheese Coneys or are just looking to step up your hot dog game then you’re sure to love this tested grilling recipe. This delicious version comes complete with our version starts with a grilled hot dog, homemade chili, mustard, chopped onions, and tons of shredded cheese.

Grilled Santa Maria Tri-Tip Roast: Poor Man’s Filet Mignon

By:

Meathead

A specialty of Santa Maria in California, this recipe for grilled tri-tip steak is sure to impress your guests. Tri-tip is a crescent shaped muscle from the bottom sirloin just in front of the hip. It has big beefy flavor, it is very lean, so it must be sliced against the grain in order to ensure it is tender.

Dicing Onions

By:

Meathead

Check out our handy step by step photo sequence of how to dice onions properly. This is how the professional chefs do it. It doesn’t requires any special knife skills, but this method is safe, easy, and fast. It’s help you can get on with the rest of the food prep and finally get down to enjoying your meal!

Bourbon BBQ Baked Beans, A Simply Amazing Side

By:

Meathead

Step up your next cookout with this recipe for the ultimate BBQ baked beans featuring a kiss of Bourbon. This will arguably result in the best baked beans you’ve ever had, certain to wow your guests. While there are a lot of ingredients, it’s actually quick and easy to assemble then stew to perfection.

Make This Easy Deli-Style Coleslaw At Home

By:

Meathead

Here’s the recipe for that great creamy cole slaw they sell in the delis, and the secret ingredient is sour cream mixed with mayonnaise.

Carving Makes a Difference in Tenderness and Appearance

By:

Meathead

You can ruin a perfectly cooked piece of meat by carving it horribly. Why? Because meat consists of long parallel muscle fibers. If you cut parallel to the fibers, they remain intact and are difficult to chew. When you slice across the fibers or across the grain, you make them easier to chew and hence more tender.

Grilled Lobster Puts That Bland Boiled Stuff To Shame

By:

Meathead

Boiled lobster is good, but grilled lobster is better and here is the only recipe you need to make it happen! Undiluted by boiling water, the lobster flavor truly shines through when cooked quickly over live fire, not to mention the added smoky depth. Lobster is split in half, grilled, and basted with butter.

Try This Charoses Recipe, A Delicious Jewish Applesauce That’s Even Great with Pork!

By:

Meathead

Here’s a great recipe for Charoses (Jewish applesauce). This is one of the world’s great applesauces and is a perfect accompaniment to BBQ. Charoses tastes just fine as soon as you make it, but it improves with a day or two of age as the apples and raisins absorb the wine and spice flavors.

The Science of Slawsome Slaw

By:

Meathead

Everything a cook needs to know about making coleslaw and this is the ultimate guide.

Mojito Magic, Summer’s Most Refreshing Cocktail Recipe

By:

Meathead

This recipe for the classic rum drink, mojitos, is the perfect refreshing cocktail for your warm weather cookouts. A variation on the African word mojo, or little spell, the mojito relies on a few simple, yet perfectly entwined, ingredients including sugar, lime, mint, and rum.

Bron’s Kiss My Grits Recipe

By:

Meathead

Even if you haven’t tried grits you are certain to fall in love with this classic recipe. In the south, where corn is king, grits are it. They are especially good with cheese, ham, shrimp. Purists prefer stone ground grits, and never buy instant grits, which have been processed to speed cooking.

Stickburning: Smoking With Wood

By:

Meathead

Here’s everything you need to know about smoking meat with wood logs, including working with different styles of barbecue pits and wood ovens and using different types of wood logs.

The History Of Barbecue Competitions

By:

Meathead

Barbecue competitions have become big business with prizes ranging up to $100,000 and some getting national television coverage. Here is the fascinating story of how these contests started in Hawaii “For Men Only,” and how they became a popular sport with more than 500 annual events.

Sunlite Kentucky Black BBQ Sauce And Dip Recipe For Lamb and Mutton

By:

Meathead

In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here’s a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce & Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.

Grilled Marinara Sauce That Would Make Grandma Proud

By:

Meathead

Take your pasta dishes over the top with this incredibly rich and deeply smoky grilled marinara sauce recipe. Marinara is the classic Italian tomato sauce from Naples but you can amplify the flavors by grilling the tomatoes and other fresh ingredients. The end result is something that is truly special.

Struttin With Some Barbecue With Louis Armstrong

By:

Meathead

In 1927 Louis Armstrong made his first recording of the iconic tune ‘Struttin’ with Some Barbecue’. Surprisingly, it is not about food.

Ras El Hanout Spice Mix

By:

Meathead

Ras el Hanout is a spice mix often used as a rub for meats, especially lamb and goat in North Africa and the Middle East.

You’ll Be Amazed At How Sheep Dip Transforms Grilled Lamb Chops

By:

Meathead

Lamb loin chops are tender, flavorful, and juicy. This is an extremely quick and easy marinade and cooking method for grilled lamb loin chops.

Tips On Buying Meat

By:

Meathead

Knowing a good butcher is more important than knowing a good broker. Here are more tips on buying meat in farmer’s markets and other butcher shops, understanding meat labels, freezing meat, and thawing meat.

Salting And Wet Brining: Flavorize, Moisturize, Tenderize

By:

Meathead

Achieve juicy, tender, and flavorful meat every time you hit the grill thanks to one simple ingredient: salt. Sprinkling salt on finished meats helps amplify the flavor on the surface but brining helps bring the benefits of salt to every bite. Here’s how salting and brining can significantly improve your cooking.

Bring The Heat With Fiery Harissa Hot Pepper Paste

By:

Meathead

If made properly, harissa is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. You can buy it, but it is easy to make with this recipe. Use it on everything from fajitas to stews, soups, couscous, fish, and meats. It’s great mixed in to mayonnaise, ketchup, and BBQ sauce.

How To Get Reprint Rights To The Copyrighted Material On This Website

By:

Meathead

You need my written permission to publish or distribute anything on this website. But I’m easy.

this item is for members only

Take Your Mu Shu Off The Plate and Put It On A Bun With This Chinese Mu Shu Pork Burger Recipe

By:

Meathead

These flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled Moo Shu Pork). In this recipe, this dish is deconstructed and reconfigured as an Asian-inspired Mu Shu Pork Burger that is sure to wow your guests.

This Perfect Neapolitan Style Pizza Dough Recipe Needs No Kneading

By:

Meathead

Create delicious Neapolitan style pizza on the grill thanks to this no knead pizza dough recipe. True authentic Neapolitan pizzas have a tender, pillowy bottom with big blistery bubbles in it after cooking very quickly over extremely high heat. When cut, it is pliable and bends easily under the weight of toppings.

Big Mac Special Sauce Is A Secret No More

By:

Meathead

McDonald’s is famous for it’s Big Mac but now you can replicate it at home thanks to this recipe for the chain’s signature “secret sauce”. Created through much trial and error, this relatively simple seven ingredient sauce comes amazingly close to the original McDonald’s secret Big Mac sauce.

The Science of Rice

By:

Meathead

Read everything a good cook needs to know about buying, storing, cooking and serving white rice, brown rice, wild rice, arborio rice, risotto, converted rice, minute rice, instant rice, and enriched rice.

2009-03-25 My Ride In The Wienermobile

By:

Meathead

Meathead’s ride in the Oscar Mayer Wienermobile with pictures.

Reverse Sear, Grilling Temps, When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both

By:

Meathead

What is the right cooking temperature for barbecue? It depends. Not all food should be cooked low and slow or hot and fast. Sometimes, a combination of both is best, as seen in the reverse sear and in sous-vide-que. Read more about 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ.

Amp Up Your Holiday Leftovers With This Smoked Turkey Pot Pie Recipe

By:

Meathead

Make the most of your Thanksgiving turkey leftovers with this delicious recipe for turkey pot pie. A twist on traditional chicken pot pie, this recipe nestles turkey, vegetables, gravy and apple beneath a flaky golden brown crust. You can also customize the recipe, swapping turkey for short ribs, pulled pork and more!

The Best Tartar Sauce For Fish And Other Seafood

By:

Meathead

Tartar sauce is the popular condiment for grilled or smoked fish. While many store bought tartar sauces can be bland and boring, this home made version is sure to become your go-to side sauce for your favorite fish dishes.

this item is for members only

Sexy Smoked Cream of Tomato Soup Recipe

By:

Meathead

Smoked tomatoes are the key to the most flavorful tomato soup you have ever experienced. Ordinary tomato soup, especially canned versions, can be rather one dimensional. By grilling the ingredients in this smoked tomato soup recipe, you are able to reach a depth of flavor that is sure to make it an instant classic.

2009-03-24 Thirty years after Three Mile Island, a lesson for today’s economists

By:

Meathead

Three Mile Island should have taught us about Too Big To Fail.

Get A Taste Of Morocco With This Grilled Leg Of Lamb, Mechoui Style

By:

Meathead

In Morocco, Mechoui means ‘roasted on an open fire.’ Whole lamb is usually roasted on a spit, and often the cavity is filled with organ meats, herbs, or fruits. In this twist on the traditional mechoui, a leg of lamb is marinated overnight in charmoula. It is then seasoned, grilled, and served with harissa hot sauce.

The Science of Cheeseburgers

By:

Meathead

The cheeseburger is an American icon. Here’s how to make a great one including a list of the best cheeses and tips on technique.

2008-07-07 Ending the Email Lies

By:

Meathead

I don’t know why otherwise intelligent people are duped by email hoaxes and why they broadcast them to everyone they know.

Published On: 12/23/2020 Last Modified: 5/6/2021


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Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

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Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

If you have a Weber Kettle, you need the Slow ‘N’ Sear


The Slow ‘N’ Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
Click here for our article on this breakthrough tool

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order

Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal