Taking place April 2027, The BBQ World Cup will change the competition BBQ landscape forever, with 100 teams competing for a record $1,000,000 in total prize money.

Published On: 6/1/2026

The Smoke Sheet is a weekly newsletter featuring the best BBQ news, media, events, and so much more.

Published On: 6/1/2026

Gas grills continue to be the most popular outdoor cooking implement coast to coast. If you’re in the market for a new one, read these five basic tips before you buy.

Published On: 5/7/2026

This classic Southern banana pudding recipe features real custard made from scratch, layered with fresh bananas and cookies, then finished with whipped cream. No instant mix. It’s an easy make-ahead dessert that balances rich barbecue meals with a cool, creamy finish.

Published On: 5/5/2026 Last Modified: 6/8/2026

AmazingRibs.com Won Best Website, Best Cookbook, and Best Photography Awards of Excellence from the National Barbecue & Grilling Association The 2026 National Barbecue & Grilling Association (NBBQA) Awards of Excellence ceremony was held in Nashville, TN, on March 26, 2026, as part of the organization’s 3-day annual conference. NBBQA celebrates its 35th anniversary this year, and this year’s conference […]

Published On: 5/1/2026 Last Modified: 5/6/2026

You don’t need to donate last week’s paycheck to a steakhouse to enjoy a fantastic steak thanks to these grilling tips and techniques. What is it about beef? It can be so incredibly satisfying. Juicy. Meaty. Full of rich flavor. Sometimes, we just can’t get enough, and honestly one of our favorite ways to enjoy […]

Published On: 3/7/2026 Last Modified: 6/1/2026

When I was in high school in Florida I spent hours catching crabs with fish heads on the Intracoastal Waterway and India River off Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster. And then one day, after a fabulous restaurant meal of soft shell crabs, […]

Published On: 3/6/2026 Last Modified: 4/18/2026

You can bake bread on a grill? Yes! It’s super easy. The beauty of quick breads is that you don’t need any yeast. With this Irish soda bread recipe, you don’t even need an oven. With steady indirect heat and the lid down, your gas or charcoal grill functions like an outdoor oven. Luckily, Irish […]

Published On: 3/6/2026 Last Modified: 5/22/2026

Tired of the same smoked baby back ribs? Add a surprise depth of flavor by curing the ribs like bacon before smoking. Here’s the recipe.

Published On: 3/5/2026 Last Modified: 4/2/2026

Here’s Nobu’s world famous miso black cod dish, reverse-engineered and simplified for home cooks as miso maple salmon. Nobu Matsuhisa is among the world’s most famous chefs. He specializes in Japanese food with a Peruvian twist and operates more than 50 Nobu restaurants around the globe, each of which serves his most celebrated dish: miso […]

Published On: 3/5/2026 Last Modified: 6/3/2026

In this recipe, the classic Mexican stew, pozole rojo, is made super-juicy and a little smoky with the science of sous vide que. If you’re looking for a stick-to-your-ribs meal, you can’t do much better than Mexican pozole. It’s full of deep flavors, feeds a crowd, and is pretty easy to make. The one caveat: […]

Published On: 3/5/2026 Last Modified: 5/29/2026

It’s the irony of being a cookbook writer: you always look forward, not back. That is, you’re always thinking about new recipes—not those favorite dishes you created for cookbooks past. I recently had a chance to revisit two such dishes at this year’s Barbecue University: Pac-Rim rotisserie chicken and Thai grilled beef salad. Both owe […]

Published On: 3/5/2026 Last Modified: 4/2/2026

Making delicious smoke-kissed fish on the grill has never been easier thanks to this technique. The “Smoke Catcher” as I call it, is a method of fast-smoking thin fish filets and bivalves on a grill. You place about 4 ounces of wood chips, pellets, sawdust, or dried herbs directly on flames or hot metal so […]

Published On: 3/5/2026 Last Modified: 3/20/2026

This smoked fish dip recipe makes for a most hospitable way to start a dinner party. Serve it on crackers, toasted slices of baguette or bagel, bagel chips, crackers, matzoh, potato chips, or carrot and celery sticks. Or use it to make the best fish salad sandwich ever. You can find smoked fish locally or […]

Published On: 3/5/2026 Last Modified: 6/3/2026

That’s sable (a.k.a. black cod) in the photo, but this dry brined hot smoked fish recipe works with salmon and just about any fish. Simply dry brine (lightly salt) the fish before cooking. It’s similar to soaking the fish in salt water (wet brining), but without the water. Click here for a classic wet brined […]

Published On: 3/5/2026 Last Modified: 6/3/2026

An authentic recipe for creamy, savory Big Mac Sauce that takes burgers to another level Everyone knows the iconic McDonald’s burger has its own special sauce: Big Mac Sauce. Some say a Big Mac tastes so good because of this sauce. Well, we found what appears to be the authentic Big Mac Sauce recipe itself. […]

Published On: 3/5/2026 Last Modified: 5/30/2026

This Candied Bacon Roses recipe is like an edible flower bouquet of bacon. Be the hero of Valentine’s Day, Mother’s Day, or any special day.

Published On: 3/5/2026 Last Modified: 4/2/2026

Classic Kansas City BBQ Sauce is sweet, thick, and red. This simple twist on the classic is all that, plus it’s extra red. Only you will know that raspberries are in the mix, but you can offer a prize to the guest who guesses the secret ingredient. (Don’t worry, there aren’t any pesky raspberry seeds […]

Published On: 3/5/2026 Last Modified: 4/2/2026

This beef rub tastes great on all red meats, including lamb and even duck breasts. It only has a teeny bit of sugar, so it can handle pretty high heat. I know baking soda seems weird here, but it raises the pH and helps create a better crust.

Published On: 3/5/2026 Last Modified: 4/2/2026

{NL} Making butter is simple, fun, and well worth the little effort it takes. It‚¬â„¢s a great project for kids, too. My recipe shows you how to make butter and buttermilk at home and how ridiculously easy it is. {NL}{NL}{NL}{NL} Will homemade butter taste better? A lot depends on the quality of the cream you […]

Published On: 3/5/2026 Last Modified: 4/2/2026

rendered beef tallow in jar

Published On: 3/5/2026 Last Modified: 4/2/2026

You’ve seen those steaks served on swords at Brazilian steakhouses, right? This Wagyu Picanha steak recipe shows you how to make that steak yourself for a lot less money. Pincanha (pee-CAHN-ya) comes from the part of the steer that usually gets branded with a hot branding iron—near the rump. This triangular cut is also called […]

Published On: 3/5/2026 Last Modified: 6/1/2026

Get your tastebuds buzzing with this flavor-packed twist on a traditional smash burger, featuring smoked BBQ brisket.

Published On: 3/5/2026 Last Modified: 4/2/2026

Pork shoulder is slowly simmered in a copper pot to create deliciously addictive, authentic carnitas! Sterling “Big Poppa” Ball shows you how in this recipe!

Published On: 3/5/2026 Last Modified: 4/2/2026

Smoked fish paté? Think tuna salad from France on steroids. You can serve this like a dip for chips, a spread for crackers or toast points, make a sandwich with a tomato and melted cheese, plop it on top of a green salad, mix it with elbow pasta, rollups, serve accompanied by a platter of […]

Published On: 3/5/2026 Last Modified: 6/3/2026

Dan Gertsacov travels to Laos to learn to prepare this authentic larb salad (a.k.a. laab or laap) recipe for the AmazingRibs.com community. While the original uses water buffalo, he uses ground beef here.

Published On: 3/5/2026 Last Modified: 5/29/2026

There is arguably no hotter (no pun intended) segment of the outdoor cooking industry than griddles. In addition to new high-end equipment from such manufacturers as Weber and Traeger, as well as the continued dominance of the Blackstone brand, the creativity in recipes being shared via social media is truly remarkable. As such, we have […]

Published On: 3/5/2026 Last Modified: 5/29/2026

This recipe is excerpted from the book “The Meathead Method” Koji is a fungus, Aspergillus oryzae. It is used in making sake, miso, tamari, soy sauce, bean pastes, and even some yogurts. It can be used on meats, vegetables, and even butter with exquisite results. Its enzymes can transform a wide range of foods, both […]

Published On: 3/5/2026 Last Modified: 3/20/2026

If you are a fan of the club sandwich then you are certain to fall in love with this carb-free deconstructed version featuring sous vide and griddle-grilled stuffed chicken breasts.

Published On: 3/5/2026 Last Modified: 4/2/2026

Sous vide and live fire grilling come together in this delicious twist on tacos featuring Asian-inspired flank steak.

Published On: 3/5/2026 Last Modified: 6/1/2026

Grilled chicken has never tasted better thanks to this recipe featuring our amazing Simon & Garfunkel Rub, a wonderful herb based rub that is great on chicken, turkey, and veggies. As with most grilled chicken recipes, we recommend you cut the bird into parts so that you can ensure each is cooked to perfection.

Published On: 3/5/2026 Last Modified: 4/2/2026

Here are the best techniques for juicy BBQ chicken on the grill and smoker Chicken gets blamed for a lot of bad barbecue meals, but most of the time it’s not the bird’s fault. Dry meat, rubbery skin, and sauce used as a cover-up usually come from cooks who lean on high heat instead of […]

Published On: 2/27/2026 Last Modified: 6/1/2026

Brief soaking poultry in salt water is one of the most reliable ways to improve it, whether you’re roasting a whole turkey, smoking chicken thighs, or grilling bone-in breasts. A properly balanced poultry brine improves moisture retention and texture by allowing salt to penetrate the meat before cooking. Click here to learn more about the science […]

Published On: 2/27/2026 Last Modified: 5/22/2026

This recipe delivers big on flavor while balancing smoke, spice, and acidity so that the chicken still tastes like chicken. Ground ancho chile brings warmth and depth without aggressive heat, and the lime cuts through the richness of chicken skin. Cooked over a controlled two-zone fire, the thighs render their fat properly and pick up just […]

Published On: 2/27/2026 Last Modified: 5/22/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 2/27/2026 Last Modified: 5/22/2026

Nobody likes rubbery skin on chicken wings. It’s usually a matter of moisture control. When properly prepared, chicken wings can deliver crisp, well-rendered skin and juicy meat with balanced flavor. By salting ahead of time and controlling the heat, our method of grilling chicken wings builds deep flavors and satisfying textures. Baking powder is the […]

Published On: 2/27/2026 Last Modified: 5/31/2026

Curious about the BBQ World Cup? Qualifying events are underway and the 2027 final will be held in Las Vegas with a $1 million prize. Robert Moss digs into the details.

Published On: 2/10/2026 Last Modified: 6/1/2026

Author, journalist, lecturer, and TV host, Steven Raichlen is the man who launched the barbecue revolution. His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). In The Brisket Chronicles, Raichlen explores how this epic meat is prepared around the world, from […]

Published On: 2/5/2026 Last Modified: 4/18/2026

A curated guide to the best barbecue and grilling podcasts for outdoor cooking tips, pitmaster insights, and BBQ culture.

Published On: 2/2/2026 Last Modified: 5/9/2026

A gooey, savory, satisfying dish of griddle potatoes that can also be in made a cast-iron skillet. This side dish of griddle potatoes is perfect for a large stand-alone griddle, but it can be done with a portable griddle on a gas grill or large frying pan. You could even serve it as an appetizer. […]

Published On: 1/29/2026 Last Modified: 5/22/2026

Ray Sheehan is a barbecue chef, pitmaster, sauce maker, recipe developer, and two-time cookbook author based in the Garden State. He is the author of Award-winning BBQ Sauces and How to Use Them (2020) and Big Green Egg Basics from a Master Barbecuer (2022).

Published On: 1/28/2026 Last Modified: 4/18/2026

How do you spell barbecue? From BBQ to barbeque to Bar-B-Q, a bona fide barbecue historian breaks it all down with historical references and citations.

Published On: 1/21/2026 Last Modified: 4/18/2026

Weber’s 2026 lineup introduces a comprehensive, connected “smart ecosystem” for grilling by linking smart grills, accessories, and the Weber Connect App.

Published On: 1/21/2026 Last Modified: 4/18/2026

We explain them all Eve plucked an apple and handed it to Adam. A pure, simple, raw, unprocessed, delicious apple. And for this they were kicked out of Eden. Then they had to find food in the real world. There were raw fruits and vegetables, but the breakthrough came after a forest fire. They discovered […]

Published On: 1/13/2026 Last Modified: 5/30/2026

Extreme heat is the key to a good stir-fry—a charcoal chimney gets you there What’s that special something in the food at your local Chinese restaurant? The high heat. Most home stoves just don’t get hot enough to properly and quickly sear food in a wok. But a cheap charcoal chimney does. Read all about […]

Published On: 12/30/2025 Last Modified: 5/22/2026

A charcoal chimney mimics the extreme heat of a wok burner in a Chinese restaurant I know you love Chinese food, and probably you’ve attempted to stir-fry indoors. And the results were good, but not as good as the neighborhood Chinese restaurant. The reason is simple: Your stove isn’t hot enough. For great stir-fry you […]

Published On: 12/30/2025 Last Modified: 4/18/2026

A year of consolidation and retrenchment In last week’s Cue Sheet dispatch, I graded my barbecue prognostications for 2025. One of the predictions that earned an “A” was that we would see more consolidation in the outdoor cooking equipment market, which includes grills, smokers, outdoor griddles, and even wood-burning pizza ovens. And, boy, did we. […]

Published On: 12/22/2025 Last Modified: 4/18/2026

Definitive advice about good vs. bad foods would be great, but eating a varied diet is a wise move while we wait. This article originally appeared in the Washinton Post and is reprinted with permission from the author. Over and over, we ask the question: Is Food X good or bad for you? And, over […]

Published On: 12/11/2025 Last Modified: 4/18/2026

A beef slab with chimichurri to serve six This recipe is reprinted with permission from Steak House by Eric Wareheim. Click here to read our full review of Steak House. Oddly enough, this recipe comes not from a steak house but from a barbecue joint called Jon G’s, a Texas-style barbecue spot in Peachland, North […]

Published On: 12/9/2025 Last Modified: 6/1/2026

These lamb chops are bursting with fresh flavor and a bright green color. The recipe is simple because you smoke an entire rack of lamb at once, and then cut it into individual chops. Easy peasy. Use your favorite chimichurri or try our recipe!

Published On: 12/1/2025 Last Modified: 4/18/2026

Apricot baby food is the secret sauce ingredient in these succulent smoked ribs This recipe is reprinted with permission from Carnivore: A Butcher’s Secrets for Perfectly Cooked Meats by Dominique Rioux. Click here to read our detailed review of this cookbook. Permissions and credits Courtesy of Carnivore by Dominique Rioux © 2025 www.robertrose.ca Reprinted with […]

Published On: 11/21/2025 Last Modified: 5/20/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 11/21/2025 Last Modified: 5/20/2026

Curing turns ordinary ribs into something extraordinary — bacon back ribs! Looking for something a little different for your next cookout? These bacon-style baby back ribs will have your guests buzzing. Inspired by our popular homemade bacon recipe, you cure the baby backs for 3 days. If you are new to curing meats, we recommend […]

Published On: 11/17/2025 Last Modified: 5/22/2026

Phil has designed products for Polaroid, Seiko, and Apple, among others. He wrote a weekly newspaper column for twelve years reviewing tech products, and he’s the author of two books on new product development, one co-authored with Neil Young. He now runs Neil’s website, neilyoungarchives.com. Phil has become an avid outdoor cook as a result […]

Published On: 10/20/2025 Last Modified: 10/30/2025

Phil has designed products for Polaroid, Seiko, and Apple, among others. He wrote a weekly newspaper column for twelve years reviewing tech products, and he’s the author of two books on new product development, one co-authored with Neil Young. He now runs Neil’s website, neilyoungarchives.com. Phil has become an avid outdoor cook as a result […]

Published On: 10/20/2025 Last Modified: 3/14/2026

I tasted some of the best smoked fish of my life on the West Coast of Michigan—and this is coming from a guy who grew up on smoked fish in Florida The Leelanau Peninsula juts into Lake Michigan on the west coast of Michigan, just north of Traverse City. The Peninsula is home to several […]

Published On: 10/15/2025 Last Modified: 3/14/2026

Erica Blaire, known as “Blue Smoke Blaire,” is an attorney who went from courtroom to farm and barbecue pit. Along the way, she picked up a psychology degree from Wright State University, a law degree from Rutgers, a Level-2 Sommelier certificate, and a membership in American Mensa. She has lived in and cooked in Hawaii, […]

Published On: 9/30/2025

Erica Blaire, known as “Blue Smoke Blaire,” is an attorney who went from courtroom to farm and barbecue pit. Along the way, she picked up a psychology degree from Wright State University, a law degree from Rutgers, a Level-2 Sommelier certificate, and a membership in American Mensa. She has lived in and cooked in Hawaii, […]

Published On: 9/30/2025 Last Modified: 3/14/2026

All you need to make the best steak fajitas is skirt steak and a cheap charcoal chimney. So, I was cooking some 3/4-inch ribeye steaks one night. I started some charcoal in a charcoal chimney to toss on my trusty Weber Kettle because I wanted max heat for that great whiskey-colored crust on the steaks. […]

Published On: 9/9/2025 Last Modified: 6/1/2026

All you need to make the best steak fajitas is skirt steak and a cheap charcoal chimney. So, I was cooking some 3/4-inch ribeye steaks one night. I started some charcoal in a charcoal chimney to toss on my trusty Weber Kettle because I wanted max heat for that great whiskey-colored crust on the steaks. […]

Published On: 9/9/2025 Last Modified: 4/2/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 9/2/2025 Last Modified: 4/2/2026

It’s gametime! Are you ready? Our tailgating tips make sure of it. You got your team jersey. But what about a camp chair? Check out our handy tailgate checklist that covers all the essentials. And remember The Six P’s: Prior Planning Prevents Piss Poor Performance. Here are our top tailgating tips for avoiding a fumble […]

Published On: 8/29/2025

It’s gametime! Are you ready? Our tailgating tips make sure of it. You got your team jersey. But what about a camp chair? Check out our handy tailgate checklist that covers all the essentials. And remember The Six P’s: Prior Planning Prevents Piss Poor Performance. Here are our top tailgating tips for avoiding a fumble […]

Published On: 8/29/2025 Last Modified: 3/14/2026

Yes—you can eat better beef meals AND save money when you shop smart and cook smart with our recipes In July 2025, beef prices in the U.S. hit an all-time high: ground beef prices rose to $6.34 per pound, and steaks averaged $11.88 per pound. Cattle herds have been shrinking since 1951, and as demand […]

Published On: 8/20/2025 Last Modified: 3/3/2026

Yes—you can eat better beef meals AND save money when you shop smart and cook smart with our recipes In July 2025, beef prices in the U.S. hit an all-time high: ground beef prices rose to $6.34 per pound, and steaks averaged $11.88 per pound. Cattle herds have been shrinking since 1951, and as demand […]

Published On: 8/20/2025 Last Modified: 4/23/2026

A gooey, savory, satisfying dish of griddle potatoes that can also be in made a cast-iron skillet. This side dish of griddle potatoes is perfect for a large stand-alone griddle, but it can be done with a portable griddle on a gas grill or large frying pan. You could even serve it as an appetizer. […]

Published On: 8/13/2025 Last Modified: 5/20/2026

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!

Published On: 7/9/2025 Last Modified: 3/14/2026

Over the past 20 years, we’ve profiled countless BBQ brands and their products. To help celebrate our 20th anniversary, some brands have offered up incredible prizes for our “20 Days Of Amazing Giveaways” sweepstakes. Enter below for your chance to win! Starting Monday, July 7, 2025, you can enter for a chance to win one […]

Published On: 7/7/2025 Last Modified: 3/14/2026

NOTE: This essay has been excerpted with permission from Black Smoke: African Americans and the United States of Barbecue by Adrian Miller. This highly readable book is well-researched and the author has a funny bone. The essay here is but a small slice of a much bigger history of American barbecue laid out in the […]

Published On: 3/6/2025 Last Modified: 3/14/2026

Sheila Ann Anderzunas is one of the moderators of AmazingRibs.com’s Pitmaster Club. Originally from Chicago, Sheila Ann now calls Long Beach, CA home. She previously lived in the Dallas suburbs for four years and graduated from North Mesquite High School. She even learned to drive on a ’69 Chevelle with a three-on-the-tree! Sheila Ann’s career […]

Published On: 2/17/2025 Last Modified: 3/14/2026

Over the years, nutritionists, scientists and politicians have debated and flip-flopped on various food-related issues from GMOs to organic vegetables. Author and James Beard Award winner, Tamar Haspel has been researching and reporting on these issues for many years. Below, she dives into her top 10 truths about food, busting the myths with well-reasoned conclusions. This […]

Published On: 2/7/2025 Last Modified: 3/14/2026

Weber’s 2025 Product Lineup Includes the New Spirit Grills and More. Also featured is an entry-level pellet cooker, Smoque, a 28-inch Slate griddle, and an expanded Weber Works accessories line.

Published On: 1/14/2025 Last Modified: 5/30/2026

Need a no-fuss craveable appetizer for the big game? Big Poppa’s Rib Snacks Recipe will have everyone munching and reaching for more! These snacks are like chicken nuggets, but pork, and bone-in. Just buy a rack of ribs and have your butcher cut the ribs lengthwise across the bones into pork riblets about 1 1/2 […]

Published On: 12/23/2024 Last Modified: 5/29/2026

Please note that our calculator for determining measuring ingredients for curing pork belly, ham, and other meats is temporarily disabled while we work to alleviate some bugs. We are dedicated to putting safety first and will reactivate these recipe pages as soon as possible. Until our recipe-specific calculators are fixed, use this one: https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html. Thank you […]

Published On: 7/14/2024 Last Modified: 3/14/2026

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.

Published On: 6/8/2024 Last Modified: 5/18/2026

“Meat” Chef Jack Arnold, one of the 12 pitmasters and chefs featured in BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Jack is an official BBQ international host/instructor for Big Green Egg and the 2022 BBQ Event Host for the Four Seasons.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” David Bouska, one of the 12 pitmasters and chefs featured in BBQ Stars, a premium collection of step-by-step video tutorials and recipes. David is a 2x World BBQ Champion with his Butcher BBQ competition team and the genius behind various Butcher BBQ rubs, injections, and marinades.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Ariane Daguin, one of the 12 pitmasters and chefs featured in BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Ariane is the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Chef Dean Fearing, one of the 12 pitmasters and chefs featured in BBQ Stars, a premium collection of step-by-step video tutorials and recipes. The culinary mastermind behind Fearing’s Restaurant and author of The Texas Food Bible, Chef Fearing is known as a “Father of Southwestern Cuisine” and has spent his life cooking for people who love good food.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Chef Tim Grandinetti, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars. Chef Grandinetti is a fourth-generation culinarian who has been tending to the earth, nourishing souls, and cooking professionally since 1998 and is the award-winning Chef of Spring House Restaurant, Kitchen and Bar in Winston-Salem, NC.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Kent Rollins, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. He’s a cookbook author; chuckwagon cooking teacher; and social media and television personality.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Harry Soo, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Harry is the grill master of his one-man team, Slap Yo Daddy BBQ; has won over 30 Grand Championships; and is a worldwide BBQ personality.

Published On: 5/8/2024 Last Modified: 3/14/2026

“Meat” Ken Phillips and Brett Gallaway, two of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Ken and Brett are the founders of the Steak Cookoff Association (“SCA”), the leading sanctioning body for steak cooking contests.

Published On: 4/29/2024 Last Modified: 3/14/2026

“Meat” Tuffy Stone, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Tuffy is many things: a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, a businessman, a BBQ Hall Of Fame Inductee, and an occasional reality television star.

Published On: 4/24/2024 Last Modified: 3/14/2026

“Meat” Matt Pittman, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Matt is the founder and pitmaster of Meat Church BBQ, as well as a prominent social media personality.

Published On: 4/19/2024 Last Modified: 3/14/2026

Step up your taco game with the addition of the aptly named “Thor’s Hammer.” These monster beef shanks are seasoned, smoked, and shredded then served alongside various taco fixings.

Published On: 2/22/2024 Last Modified: 4/2/2026

From social media to scientific journals, there is an endless debate over whether or not saturated fats are bad for you. James Beard winner Tamar Haspel explains why the answer is simpler than you think.

Published On: 2/20/2024 Last Modified: 3/14/2026

Welcome to AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step videos featuring 12 top BBQ pitmasters and award-winning chefs. The series is available exclusively to our Pitmaster Club members. Learn more about the video the stars, their videos, and how to join the Pitmaster Club now.

Published On: 2/1/2024 Last Modified: 3/19/2026

“Meat” Meathead, one of the 12 pitmasters and chefs featured in AmazingRibs.com’s BBQ Stars, a premium collection of step-by-step video tutorials and recipes. Meathead is best known as AmazingRibs.com’s Barbecue Whisperer and Hedonism Evangelist and is an inductee in the Barbecue Hall Of Fame.

Published On: 1/30/2024 Last Modified: 3/14/2026

Celebrate a Happy New Year and give yourself some good luck with the ultimate black eyed pea recipe, flavor packed Hoppin’ John beans and rice. Black-eyed peas’ most popular expression is Hoppin’ John, a steaming bowl of beans, rice, and pork that is especially popular in coastal South Carolina and Georgia.

Published On: 12/26/2023 Last Modified: 4/2/2026

The weather outside might be frightful, but that doesn’t have to stop you from firing up the grill. Here are some quick tips for cold-weather backyard BBQ and grilling!

Published On: 12/7/2023 Last Modified: 3/14/2026

Make mouthwatering taquitos at home with this recipe from Sterling “Big Poppa” Ball that utilizes leftovers from his authentic copper pot carnitas recipe!

Published On: 12/6/2023 Last Modified: 5/29/2026

Take a walk on the wild side with this delicious smoke ribs recipe that combines two childhood favorites –peanut butter and jelly!

Published On: 10/4/2023 Last Modified: 5/29/2026

Finding the right balance of smoke when cooking fish on the grill can be a challenge but this technique, called “the smoke catcher,” makes it quick and simple for this brown butter smoked fish recipe.

Published On: 9/26/2023 Last Modified: 4/2/2026

Americans need to eat more vegetables but the thought that more farms subsidies (and the corresponding price drops) just doesn’t hold water.

Published On: 9/20/2023 Last Modified: 3/14/2026

Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world over the past 30 years and he now brings that expertise to AmazingRibs.com.

Published On: 9/14/2023 Last Modified: 4/2/2026

Alvaro is our Senior WordPress developer, and a darned good one. He also stays on top of our server. He is skilled in many programming languages including PHP, Python, Ruby, and Perl. He enjoys learning new technologies, and when he is not coding, he is on the lookout for great places to eat especially if they […]

Published On: 8/31/2023 Last Modified: 3/14/2026

Thanks for your interest in receiving our “Griddle Grilling Guide!” Inside this special edition of our Smoke Signals newsletter, you’ll find griddle grilling recipes from AmazingRibs.com; a selection of hands-on griddle reviews; and more! Enter your email below and the “Griddle Grilling Guide” edition of Smoke Signals will immediately be sent to your inbox. Plus we’ll add […]

Published On: 8/29/2023 Last Modified: 3/14/2026

Easy to make, this recipe for umami-rich shio koji butter is sure to become a favorite alternate to regular butter in countless dishes.

Published On: 8/28/2023 Last Modified: 5/29/2026

Fire up breakfast, lunch, dinner, and everything in between with this recipe for making your own homemade version of Huy Fong brand Sriracha!

Published On: 8/17/2023 Last Modified: 3/14/2026

Sign up for AmazingRibs.com’s Smoke Signal newsletter for the very latest BBQ and grilling recipes; outdoor product reviews; cooking science and tips; and more.

Published On: 8/1/2023 Last Modified: 5/29/2026

Neal Williams, a.k.a. The Flat Top King, fires up griddle recipes and cooking tips for the outdoor flat top griller!

Published On: 7/26/2023 Last Modified: 3/14/2026

If you are a fan of the classic French sandwich, croque madame, then you are going to love this unique griddled twist – the Dinde Madame Avec Pan De Miga — featuring turkey instead of ham and spinach in the béchamel.

Published On: 7/18/2023 Last Modified: 3/14/2026

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.

Published On: 6/25/2023 Last Modified: 5/19/2026

Here is a list of the 2023 Winners of the AmazingRibs.com Gold Medal Giveaway, exclusive to Pitmaster Club members.

Published On: 5/2/2023 Last Modified: 5/18/2026

Have circumstances arisen that require you to cancel your Pitmaster Club membership? Here’s how to do it quickly and effortlessly.

Published On: 4/4/2023 Last Modified: 5/7/2026

There are laws regarding claims on food packaging but that doesn’t mean everything is what it seems. Here we break down many popular terms.

Published On: 3/30/2023 Last Modified: 5/30/2026

Beef has a bad reputation among climate-change activists, but the key to more sustainable cattle farming lies in the soil beneath the hoofs.

Published On: 3/30/2023 Last Modified: 3/14/2026

The Scoville scale for measuring heat in peppers was established in 1912 but times have changed and now an update is called for.

Published On: 3/30/2023 Last Modified: 3/14/2026

Ham and leg of lamb are delicious off the smoker or grill but carving them on the bone can be a real pain until now!

Published On: 3/2/2023 Last Modified: 3/14/2026

Home made corned beef is not only fun, it also puts the prepared corned beef at your local grocery store to shame. Preparing and cooking this corned beef recipe might take a little extra time but it is well worth the effort when you bite into it! Smoke it on the grill and suddenly you have a barbecue pastrami recipe!

Published On: 2/7/2023 Last Modified: 6/4/2026

Author of various science articles for AmazingRibs.com, Tamar Haspel also writes the James Beard Award-winning Washington Post column Unearthed, which looks at how our diet affects us and our planet. She’s also written for Discover, Vox, Slate, Fortune, Eater, and Edible Cape Cod.

Published On: 1/26/2023 Last Modified: 3/14/2026

Rick Gresh is currently the Director of U.S. Culinary Operations for AceBounce. He is frequently asked to speak and demonstrate as a culinary expert at events around the country.

Published On: 12/8/2022 Last Modified: 3/14/2026

Chef Stef is a lifelong barbequer and home chef with a passion for all different types of food, cooking, and techniques. Always hungry for more, Chef Stef thrives on creating fresh spins on old favorites and sharing her knowledge, tips, tricks, and recipes with anyone that will listen.

Published On: 12/8/2022 Last Modified: 3/14/2026

Take your outdoor cooking of new levels of flavor thanks to Meathead’s Amazing line of red meat, poultry, and pork rubs and KC BBQ sauce.

Published On: 11/22/2022 Last Modified: 3/14/2026

AmazingRibs.com is one of the only sites that tests, reviews and rates thermometers used for cooking. Check out our reviews before you put down some cash and find the best value for your money.

Published On: 11/22/2022 Last Modified: 3/14/2026

If you are a fan of authentic Philly cheesesteak sandwiches, there is no reason to travel to the city of brotherly love thanks to this delicious recipe.

Published On: 11/17/2022 Last Modified: 6/1/2026

Turn your leftover Thanksgiving turkey into a delicious, soul warming gumbo with this easy to follow recipe.

Published On: 11/3/2022 Last Modified: 4/2/2026

Are you a diabetic who loves barbecue? Here’s what you need to know in order to still enjoy smoking and grilling.

Published On: 10/12/2022 Last Modified: 3/14/2026

The unlikely duo of coffee and cocoa elevate smoked duck breasts, while the balsamic-cherry reduction adds a sweet tang to the finished dish.

Published On: 9/29/2022 Last Modified: 4/2/2026

Here is a fast and easy pasta recipe with a fun grilled twist on pesto. This tasty dinner is ready in 30 minutes or less.

Published On: 9/28/2022 Last Modified: 4/2/2026

There are few summer cocktails that are more refreshing than the minty and citrusy mojito. Here’s an easy and authentic recipe.

Published On: 9/27/2022 Last Modified: 5/1/2026

Slow smoked pork ribs are taken to a whole new level of flavor with this recipe for crispy panko breaded deep-fried ribs.

Published On: 9/15/2022 Last Modified: 4/2/2026

These cheese and jalapeno stuffed, bacon-wrapped sausage appetizers are perfect for tailgating, backyard cookouts, and more.

Published On: 9/14/2022 Last Modified: 4/2/2026

There is something magical about the merger of sweet and salty in this recipe for pecan praline-crusted thick-cut bacon.

Published On: 9/12/2022 Last Modified: 4/2/2026

Weeknight meals don’t get much easier than this baked potato recipe that utilizes leftover pulled pork.

Published On: 8/31/2022 Last Modified: 6/1/2026

For years we have been told to not flip meat too often on the grill but that myth defies logic, physics, and math. Find out why.

Published On: 8/26/2022 Last Modified: 3/14/2026

Appetizers don’t get much simpler than this five-ingredient recipe for smoked bacon-wrapped wings with Sriracha ranch dipping sauce.

Published On: 8/14/2022 Last Modified: 5/31/2026

As easy to make as they are delicious, these smoked bacon-wrapped kielbasa bites (a.k.a. pig balls) are the perfect appetizer for any event.

Published On: 8/3/2022 Last Modified: 4/2/2026

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.

Published On: 7/21/2022 Last Modified: 4/2/2026

If you are a fan of old fashioned cocktails but haven’t mastered them at home then this recipe from AmazingRibs.com is exactly what you are looking for!

Published On: 7/6/2022 Last Modified: 5/1/2026

Who doesn’t love a cool, crisp, sweet-but-slightly-tart slice of key lime pie with that delicious graham cracker crust? This cocktail is a slice of the famed pie in a glass! Many recipes for a similar cocktail call for rather odd ingredients like coconut and pineapple – things that are not in the pie. Why? That […]

Published On: 7/6/2022 Last Modified: 5/1/2026

Here is a list of the 2022 Winners of the AmazingRibs.com Gold Medal Giveaway, exclusive to Pitmaster Club members.

Published On: 6/22/2022 Last Modified: 5/18/2026

In order to kick off this year’s peak BBQ season, the AmazingRibs.com team is encouraging everyone to bring their smoker or grill to the street and start cooking on the third weekend of May for a grassroots “Meat Your Neighbors” campaign.

Published On: 5/17/2022 Last Modified: 3/14/2026

This Mother’s Day, skip the boring bouquet of flowers and get her something she’ll love — a platinum or gold medal smoker or grill for the backyard.

Published On: 4/27/2022 Last Modified: 3/14/2026

Philly cheesesteak lovers rejoice! Here’s a recipe to make them at home. And the best part? They are griddle grilled, meaning the mess and smell remain outdoors.

Published On: 4/14/2022 Last Modified: 6/1/2026

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.

Published On: 3/14/2022 Last Modified: 5/15/2026

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.

Published On: 3/14/2022 Last Modified: 5/29/2026

When done right, smoked brisket burnt ends are the perfect bite. Find out how to make your own with this tested recipe featuring the point muscle of the brisket.

Published On: 3/1/2022 Last Modified: 4/2/2026

Just how did men take control of the grill, a ponderable conundrum because, in prehistoric times, it is likely that men went hunting while women kept the home fires burning and did the cooking. That’s right, women were the original pitmasters. So what changed? In the conclusion of a Michigan State University paper “Grilling in […]

Published On: 2/24/2022 Last Modified: 3/14/2026

This smokey salsa verde will take your tacos and burritos to 10 and add some smokey heat to your favorite Mexican dishes.

Published On: 2/23/2022 Last Modified: 4/2/2026

This German-style pork butt (Schweinebraten) recipe is a surefire crowd favorite, featuring mouthwateringly tender, a touch of crunch from the crackingly crisp skin, and a flavor rich gravy.

Published On: 2/16/2022 Last Modified: 4/2/2026

Dan is on a life quest to learn 50 cuisines from around the globe and to share those adventures with the AmazingRibs.com audience. Over the past 20 years, Dan has attended 30 cooking schools in 20 countries and the travels continue! When not on the road, he serves as President of Big Green Egg.

Published On: 2/16/2022 Last Modified: 3/14/2026

Barbecue spaghetti is a signature Memphis dish that you’re not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.

Published On: 2/9/2022 Last Modified: 6/1/2026

His name is Meathead, but after confessing on live radio that pineapple is his favorite thing to grill, all heck breaks loose.

Published On: 2/8/2022 Last Modified: 4/2/2026

Most American barbecue styles are defined by state or region, like Texas-style or Eastern North Carolina-style. Memphis is one of two cities (Kansas City is the other) that enjoys a barbecue culture distinct enough to be considered a major style of its own.  Pork shoulder and pork ribs are the signature barbecue cuts in Memphis, […]

Published On: 12/10/2021 Last Modified: 3/14/2026

Robert Moss is a highly respected authority on food, drink, and travel with a Ph.D in English. Working from his home base in Charleston, South Carolina, he is the founder and publisher of The Southeastern Dispatch, was a Contributing Barbecue Editor for Southern Living and a frequent contributor to publications including Serious Eats, Saveur, Early American Life, Garden & Gun, The Local Palate, and the Charleston City Paper.

Published On: 11/19/2021 Last Modified: 3/14/2026

Based in Atlanta, Ed Reilly brings 25 years of experience with national management of sales and marketing. Most recently he was part of the team that brought B&B Charcoal, a small family owned venture, into the hottest brand for those in the know with a cult following placing it thousands of stores and millions of backyards.

Published On: 11/19/2021 Last Modified: 3/14/2026

WARNING: PLEASE READ THESE INSTRUCTIONS AND ANY INSTRUCTIONS THAT CAME WITH YOUR FRYER THOROUGHLY AND CAREFULLY. IF YOU DO NOT FOLLOW THEM YOU CAN EASILY SUFFER PROPERTY DAMAGE, PERSONAL INJURY, AND EVEN DEATH.  Deep frying turkey is a popular cooking technique because, if done right, it is fast, yields the best crispy skin, juicy meat, and it is mucho macho. But […]

Published On: 10/27/2021 Last Modified: 4/2/2026

Chicken satay is served all over Asia and it’s usually seasoned with a blend of spices heavy on turmeric. That’s how it gets that golden color. My satay spice rub blend also includes ground coriander, ginger powder, chile powder, black pepper, brown sugar, and a few other spices. It’s perfect on chicken, pork, beef, goat, […]

Published On: 10/5/2021 Last Modified: 4/2/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 9/15/2021 Last Modified: 3/14/2026

Charlie Bentley was a Vermont dairy farmer. He rented a small barn down on Route 313 next to the Green River, as is meanders its way towards the Battenkill. His herd of dairy cows numbered no more than 25 – he called them in every morning and evening, opening the barn doors, the cows already […]

Published On: 9/7/2021 Last Modified: 3/14/2026

Albeit very simple, with few ingredients, this recipe comes from my mom and holds a special place in my heart. I grew up eating salsa picante with almost every meal. It was ever present as a table condiment, and topped everything, including eggs in breakfast tacos. It added a tomato-filled spicy kick to our picadillo […]

Published On: 8/17/2021 Last Modified: 4/2/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 8/17/2021 Last Modified: 5/29/2026

Here’s the ultimate grab-and-go appetizer. Pork tenderloin is cut into medallions that are then skewered with lollipop sticks before being grilled and served with a soy-ginger dipping sauce.

Published On: 8/12/2021 Last Modified: 3/14/2026

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.

Published On: 8/1/2021 Last Modified: 6/3/2026

You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn on the cob recipe. While boiling and steaming are popular methods of cooking corn, the smokiness and caramelization achieved by grilling it directly over live fire. Butter and tarragon help round out the flavor.

Published On: 8/1/2021 Last Modified: 4/2/2026

If you’re searching for the perfect appetizer then you’re sure to love this tested recipe for grilled jalapeno poppers. Known in certain BBQ circles as ABTs, these cheese-stuffed, bacon-wrapped jalapenos are certain to disappear as soon as you serve them.

Published On: 7/31/2021 Last Modified: 4/2/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 7/29/2021 Last Modified: 5/29/2026

Pitmaster Club Members Only To view this page, please join the Pitmaster Club — Or take a 30 day free trial.

Published On: 7/29/2021 Last Modified: 4/2/2026

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.

Published On: 7/27/2021 Last Modified: 6/3/2026

Ribs are not traditional in Japanese yakitori restaurants where the food is served on skewers, but the sweet salty sauce makes fantastic yakitori ribs. I first discovered yakitori years ago when my wife gave a scientific paper at a conference in Japan. I tasted the combo of grilled meat and flavored soy sauce at a […]

Published On: 7/19/2021 Last Modified: 5/29/2026

Years ago my wife was invited to deliver a scientific paper at a conference in Japan. I came along and registered for the “wives” tours.  Tokyo was a constant stream of startling experiences, especially food experiences. Each night before bed we’d stroll down to the street corner where vending machines offered large cans of beer […]

Published On: 7/19/2021 Last Modified: 4/2/2026

A nice, tasty grilled meal that’s ready in about 30 minutes. Pork tenderloin is the new boneless, skinless chicken breast. It’s quick cooking and endlessly adaptable. If you’re not familiar, the tenderloin is a long narrow, tapered muscle that lies just below the loin starting just behind the last rib of the pig. It’s about […]

Published On: 7/13/2021 Last Modified: 4/2/2026

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.

Published On: 6/28/2021 Last Modified: 4/2/2026

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.

Published On: 6/16/2021 Last Modified: 3/14/2026

In the July 2021 installment of our members-only Zoom happy hour educational series, we offered participants the chance to taste along as we discussed the flavor nuances of several small batch bourbons. On Thursday, July 1, 2021 at 8:30 pm ET (7:30 pm CT), we teamed up with Jeremy Elliot, Head Distiller and co-owner of […]

Published On: 6/6/2021 Last Modified: 5/29/2026

In May 2021, Derrick Riches, who describes himself as an “investigational journalist with a strong IT and analytics background,” attempted to assess “The Most Popular BBQ & Grilling Websites 2021″ which is so far off base I refuse to link to it. Before I go into detail, here’s the dead giveaway: He lists AmazingRibs.com as […]

Published On: 5/31/2021 Last Modified: 3/14/2026

On May 26, 2021, I was informed that I made the Barbecue Hall of Fame. Wow! This is quite an honor. The other two living inductees honored this year are Ollie Gates of Gates BBQ in Kansas City, and Rodney Scott of Rodney Scott’s BBQ in Charleston. “Legacy” (deceased) inductees this year include Arthur Bryant of Arthur Bryant’s BBQ in Kansas City and Lyttle Bridges Cabaniss of Bridges Barbecue in Shelby NC. I am the second inductee from the Chicago area, the other being James Lemons, founder of Lem’s Bar-B-Que.

Published On: 5/29/2021 Last Modified: 3/14/2026

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

Published On: 5/12/2021 Last Modified: 3/14/2026

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.

Published On: 5/12/2021 Last Modified: 4/2/2026

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

Published On: 5/5/2021 Last Modified: 3/14/2026

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”!

Published On: 4/30/2021 Last Modified: 3/14/2026

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.

Published On: 3/12/2021 Last Modified: 6/1/2026

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.

Published On: 3/10/2021 Last Modified: 3/14/2026

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 […]

Published On: 3/10/2021 Last Modified: 3/14/2026

Satay is a tasty appetizer 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

Published On: 2/23/2021 Last Modified: 4/2/2026

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.

Published On: 2/12/2021 Last Modified: 4/2/2026

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

Published On: 2/11/2021 Last Modified: 4/2/2026

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.

Published On: 2/10/2021 Last Modified: 5/15/2026

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!

Published On: 1/26/2021 Last Modified: 5/18/2026

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.

Published On: 1/21/2021 Last Modified: 4/2/2026

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.

Published On: 1/19/2021 Last Modified: 5/20/2026

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.

Published On: 1/14/2021 Last Modified: 5/29/2026

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.

Published On: 12/29/2020 Last Modified: 4/2/2026

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.

Published On: 11/16/2020 Last Modified: 4/2/2026

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.

Published On: 11/3/2020 Last Modified: 6/1/2026

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.

Published On: 10/12/2020 Last Modified: 6/3/2026

With “parsley, sage, rosemary and thyme,” as the song goes, this herb blend goes on everything. Try it on chicken, turkey, potatoes, grilled asparagus, eggs, pork, you name it.

Published On: 10/6/2020 Last Modified: 6/8/2026

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.

Published On: 9/22/2020 Last Modified: 3/14/2026

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.

Published On: 9/22/2020 Last Modified: 4/2/2026

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.

Published On: 9/22/2020 Last Modified: 3/14/2026

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!

Published On: 8/25/2020 Last Modified: 4/2/2026

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!

Published On: 8/18/2020 Last Modified: 3/14/2026

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.

Published On: 8/15/2020 Last Modified: 5/13/2026

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.

Published On: 8/15/2020 Last Modified: 6/4/2026

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.

Published On: 7/10/2020 Last Modified: 3/14/2026

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.

Published On: 7/7/2020 Last Modified: 5/29/2026

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.

Published On: 5/11/2020 Last Modified: 3/14/2026

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.

Published On: 4/2/2020 Last Modified: 5/20/2026

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.

Published On: 3/28/2020 Last Modified: 3/14/2026

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.

Published On: 2/28/2020 Last Modified: 3/14/2026

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.

Published On: 2/27/2020 Last Modified: 3/14/2026

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.

Published On: 2/10/2020 Last Modified: 4/2/2026

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

Published On: 1/16/2020 Last Modified: 5/18/2026

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.

Published On: 1/14/2020 Last Modified: 5/31/2026

Meat Temperature Guide

Published On: 1/11/2020 Last Modified: 3/14/2026

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!

Published On: 1/4/2020 Last Modified: 3/14/2026

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!

Published On: 12/30/2019 Last Modified: 4/2/2026

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!

Published On: 12/28/2019 Last Modified: 4/2/2026

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.

Published On: 12/17/2019 Last Modified: 4/2/2026

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.

Published On: 12/6/2019 Last Modified: 4/2/2026

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.

Published On: 11/7/2019 Last Modified: 4/2/2026

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.

Published On: 11/3/2019 Last Modified: 3/14/2026

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!

Published On: 10/23/2019 Last Modified: 6/9/2026

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.

Published On: 10/23/2019 Last Modified: 6/9/2026

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!

Published On: 10/21/2019 Last Modified: 4/2/2026

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.

Published On: 10/21/2019 Last Modified: 6/3/2026

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.

Published On: 10/20/2019 Last Modified: 4/2/2026

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!

Published On: 10/19/2019 Last Modified: 6/1/2026

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!

Published On: 10/8/2019 Last Modified: 5/29/2026

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!

Published On: 10/3/2019 Last Modified: 6/3/2026

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.

Published On: 10/1/2019 Last Modified: 3/14/2026

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.

Published On: 9/11/2019 Last Modified: 3/14/2026

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.

Published On: 9/6/2019 Last Modified: 4/2/2026

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!

Published On: 9/6/2019 Last Modified: 6/1/2026

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

Published On: 9/3/2019 Last Modified: 4/2/2026

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.

Published On: 9/3/2019 Last Modified: 3/14/2026

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.

Published On: 9/3/2019 Last Modified: 4/2/2026

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.

Published On: 7/24/2019 Last Modified: 4/2/2026

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.

Published On: 7/9/2019 Last Modified: 4/2/2026

Here is how our easy autorenewal process works.

Published On: 6/19/2019 Last Modified: 3/14/2026

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.

Published On: 6/15/2019 Last Modified: 4/2/2026

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!

Published On: 6/11/2019 Last Modified: 4/2/2026

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.

Published On: 5/29/2019 Last Modified: 4/2/2026

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!

Published On: 5/29/2019 Last Modified: 4/2/2026

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.

Published On: 5/13/2019 Last Modified: 3/14/2026

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.

Published On: 5/10/2019 Last Modified: 4/2/2026

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.

Published On: 5/9/2019 Last Modified: 4/2/2026

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.

Published On: 4/19/2019 Last Modified: 4/2/2026

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.

Published On: 4/18/2019 Last Modified: 5/1/2026

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.

Published On: 4/12/2019 Last Modified: 6/1/2026

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

Published On: 4/12/2019 Last Modified: 4/2/2026

Pastrami depends heavily on the spice blend applied to the cured corned beef. After much research and trial and error, my pastrami rub recipe is a close approximation of Katz’s pastrami rub.

Published On: 3/24/2019 Last Modified: 6/10/2026

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

Published On: 3/15/2019 Last Modified: 3/14/2026

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

Published On: 1/21/2019 Last Modified: 5/18/2026

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.

Published On: 12/18/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

Jim Maivald was head of our technical team for 15 years until he died in November 2023. He was 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.

Published On: 12/10/2018 Last Modified: 3/14/2026

A meat scientist known as “The Meat Geek”, Dr. Antonio Mata, PhD (10/7/50 – 1/14/22) was a contributor to AmazingRibs.com and 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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 6/9/2026

Editorial Director of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 50 cookbooks, four of them on barbecue and grilling, and his Food Science column appeared in “Fine Cooking” magazine from 2011 to 2019.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

Clint Cantwell is the President of AmazingRibs.com, charged with overseeing the day-to-day operations of the website, as well as the creation of content, and a little bit of everything else. Cantwell was named one of the “10 Faces of Memphis Barbecue” by Memphis Magazine and was the winner of Travel Channel’s “American Grilled: Memphis.”

Published On: 12/10/2018 Last Modified: 3/14/2026

Rick Browne has done some product testing for us. 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.

Published On: 12/10/2018 Last Modified: 4/28/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 3/14/2026

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.

Published On: 12/10/2018 Last Modified: 5/11/2026

Brigit Binns is an editorial contributor and a consultant on Meathead’s second book, “Meathead On Fire.” She is the author of more than two dozen cookbooks and runs a B&B and cooking school.

Published On: 12/10/2018 Last Modified: 6/1/2026

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

Published On: 11/19/2018 Last Modified: 5/18/2026

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

Published On: 11/19/2018 Last Modified: 5/18/2026

Here are the 2016 Gold Medal Giveaway Winners

Published On: 11/19/2018 Last Modified: 3/14/2026

Here are the 2015 Winners of the Gold Medal Giveaway

Published On: 11/19/2018 Last Modified: 3/14/2026

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

Published On: 11/19/2018 Last Modified: 3/14/2026

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!

Published On: 11/5/2018 Last Modified: 4/2/2026

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.

Published On: 11/2/2018 Last Modified: 3/14/2026

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.

Published On: 10/24/2018 Last Modified: 4/2/2026

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.

Published On: 10/23/2018 Last Modified: 4/2/2026

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.

Published On: 10/17/2018 Last Modified: 5/29/2026

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.

Published On: 10/17/2018 Last Modified: 4/2/2026

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!

Published On: 10/16/2018 Last Modified: 4/2/2026

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.

Published On: 10/16/2018 Last Modified: 3/14/2026

The Easiest and Most Delicious Slow Cooker Pulled Pork Recipe is an all-in-one tasty dish you would fall in love with. For best results, let the cooked pork to rest for about an hour before serving.

Published On: 10/16/2018 Last Modified: 6/1/2026

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.

Published On: 10/9/2018 Last Modified: 4/2/2026

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.”

Published On: 10/5/2018 Last Modified: 3/14/2026

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.

Published On: 9/28/2018 Last Modified: 4/2/2026

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.

Published On: 9/28/2018 Last Modified: 4/2/2026

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.

Published On: 9/28/2018 Last Modified: 5/29/2026

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.

Published On: 9/27/2018 Last Modified: 5/29/2026

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.

Published On: 9/25/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 5/29/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/21/2018 Last Modified: 4/2/2026

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.

Published On: 9/20/2018 Last Modified: 4/2/2026

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.

Published On: 9/20/2018 Last Modified: 5/19/2026

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.

Published On: 9/20/2018 Last Modified: 4/2/2026

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.

Published On: 9/20/2018 Last Modified: 3/14/2026

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.

Published On: 9/20/2018 Last Modified: 4/2/2026

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!

Published On: 9/20/2018 Last Modified: 4/2/2026

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

Published On: 9/11/2018 Last Modified: 3/14/2026

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.

Published On: 9/11/2018 Last Modified: 4/2/2026

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

Published On: 9/8/2018 Last Modified: 4/2/2026

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.

Published On: 9/3/2018 Last Modified: 4/2/2026

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.

Published On: 9/2/2018 Last Modified: 4/2/2026

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.

Published On: 9/2/2018 Last Modified: 4/2/2026

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

Published On: 9/2/2018 Last Modified: 6/3/2026

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.

Published On: 8/30/2018 Last Modified: 3/14/2026

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.

Published On: 8/30/2018 Last Modified: 3/14/2026

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.

Published On: 8/29/2018 Last Modified: 4/2/2026

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.

Published On: 8/15/2018 Last Modified: 4/2/2026

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.

Published On: 8/9/2018 Last Modified: 4/2/2026

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.

Published On: 8/7/2018 Last Modified: 5/19/2026

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!

Published On: 8/6/2018 Last Modified: 4/2/2026

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.

Published On: 8/1/2018 Last Modified: 4/2/2026

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.

Published On: 8/1/2018 Last Modified: 5/29/2026

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.

Published On: 8/1/2018 Last Modified: 4/2/2026

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.

Published On: 8/1/2018 Last Modified: 4/2/2026

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!

Published On: 7/29/2018 Last Modified: 6/10/2026

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.

Published On: 7/24/2018 Last Modified: 6/10/2026

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.

Published On: 7/20/2018 Last Modified: 4/2/2026

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!

Published On: 7/20/2018 Last Modified: 6/2/2026

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.

Published On: 7/19/2018 Last Modified: 6/3/2026

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.

Published On: 7/2/2018 Last Modified: 3/14/2026

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!

Published On: 6/29/2018 Last Modified: 4/2/2026

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.

Published On: 6/28/2018 Last Modified: 3/14/2026

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.

Published On: 6/21/2018 Last Modified: 6/1/2026

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.

Published On: 6/18/2018 Last Modified: 4/2/2026

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.

Published On: 6/18/2018 Last Modified: 4/2/2026

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

Published On: 6/10/2018 Last Modified: 3/14/2026

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.

Published On: 6/7/2018 Last Modified: 5/12/2026

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

Published On: 5/27/2018 Last Modified: 6/1/2026

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.

Published On: 5/26/2018 Last Modified: 4/2/2026

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.

Published On: 5/21/2018 Last Modified: 4/2/2026

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.

Published On: 5/21/2018 Last Modified: 4/2/2026

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.

Published On: 5/10/2018 Last Modified: 6/1/2026

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.

Published On: 5/7/2018 Last Modified: 4/2/2026

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.

Published On: 4/27/2018 Last Modified: 6/1/2026

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.

Published On: 4/27/2018 Last Modified: 4/2/2026

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.

Published On: 4/27/2018 Last Modified: 3/14/2026

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.

Published On: 4/26/2018 Last Modified: 3/14/2026

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.

Published On: 4/26/2018 Last Modified: 6/3/2026

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

Published On: 4/25/2018 Last Modified: 3/14/2026

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.

Published On: 4/25/2018 Last Modified: 6/1/2026

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.

Published On: 4/25/2018 Last Modified: 3/14/2026

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.

Published On: 3/27/2018 Last Modified: 6/1/2026

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.

Published On: 3/27/2018 Last Modified: 4/2/2026

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.

Published On: 3/9/2018 Last Modified: 5/1/2026

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.

Published On: 3/5/2018 Last Modified: 6/10/2026

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.

Published On: 2/21/2018 Last Modified: 5/29/2026

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.

Published On: 2/6/2018 Last Modified: 4/2/2026

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.

Published On: 2/6/2018 Last Modified: 3/14/2026

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.

Published On: 2/6/2018 Last Modified: 4/2/2026

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.

Published On: 2/6/2018 Last Modified: 4/2/2026

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.

Published On: 2/6/2018 Last Modified: 4/2/2026

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

Published On: 2/2/2018 Last Modified: 3/14/2026

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.

Published On: 2/2/2018 Last Modified: 6/3/2026

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.

Published On: 2/2/2018 Last Modified: 4/2/2026

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.

Published On: 1/31/2018 Last Modified: 3/14/2026

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.

Published On: 1/31/2018 Last Modified: 5/13/2026

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.

Published On: 1/31/2018 Last Modified: 4/2/2026

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.

Published On: 1/30/2018 Last Modified: 4/2/2026

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.

Published On: 1/30/2018 Last Modified: 4/2/2026

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.

Published On: 1/29/2018 Last Modified: 4/2/2026

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.

Published On: 1/22/2018 Last Modified: 3/14/2026

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.

Published On: 1/21/2018 Last Modified: 4/2/2026

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.

Published On: 1/20/2018 Last Modified: 6/1/2026

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.

Published On: 1/20/2018 Last Modified: 4/2/2026

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.

Published On: 1/19/2018 Last Modified: 4/2/2026

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!

Published On: 1/19/2018 Last Modified: 3/14/2026

Americans are eating more meat, looking to get more protein and fewer carbs in their diets. And who wants to ruin an expensive piece of beef? Here are our top 5 meat cooking tips from our own BBQ whisperer, Meathead.

Published On: 1/6/2018 Last Modified: 6/2/2026

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.

Published On: 1/5/2018 Last Modified: 4/2/2026

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.

Published On: 12/18/2017 Last Modified: 6/11/2026

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.

Published On: 12/15/2017 Last Modified: 4/2/2026

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

Published On: 12/15/2017 Last Modified: 3/14/2026

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.

Published On: 12/14/2017 Last Modified: 4/2/2026

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.

Published On: 12/5/2017 Last Modified: 4/2/2026

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.

Published On: 12/3/2017 Last Modified: 4/2/2026

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.

Published On: 12/2/2017 Last Modified: 4/2/2026

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.

Published On: 12/1/2017 Last Modified: 6/1/2026

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

Published On: 11/17/2017 Last Modified: 3/14/2026

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.

Published On: 11/14/2017 Last Modified: 4/2/2026

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.

Published On: 11/11/2017 Last Modified: 4/2/2026

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

Published On: 11/6/2017 Last Modified: 3/14/2026

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.

Published On: 11/3/2017 Last Modified: 3/14/2026

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!

Published On: 11/1/2017 Last Modified: 4/2/2026

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.

Published On: 10/30/2017 Last Modified: 3/14/2026

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.

Published On: 10/10/2017 Last Modified: 4/2/2026

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.

Published On: 10/10/2017 Last Modified: 4/2/2026

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.

Published On: 10/9/2017 Last Modified: 5/14/2026

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.

Published On: 10/6/2017 Last Modified: 4/2/2026

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

Published On: 10/4/2017 Last Modified: 3/14/2026

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

Published On: 9/28/2017 Last Modified: 3/14/2026

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…

Published On: 9/28/2017 Last Modified: 3/14/2026

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.

Published On: 9/28/2017 Last Modified: 3/14/2026

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.

Published On: 9/28/2017 Last Modified: 3/14/2026

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

Published On: 9/28/2017 Last Modified: 5/8/2026

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

Published On: 9/22/2017 Last Modified: 3/14/2026

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.

Published On: 9/18/2017 Last Modified: 6/3/2026

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.

Published On: 9/15/2017 Last Modified: 4/2/2026

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.

Published On: 9/14/2017 Last Modified: 3/14/2026

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.

Published On: 9/14/2017 Last Modified: 3/14/2026

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

Published On: 9/14/2017 Last Modified: 6/1/2026

Here are the great prizes Pitmasters Club members win in a monthly drawing. Each month we draw 1st, 2nd, and 3rd place winners.

Published On: 9/13/2017 Last Modified: 6/8/2026

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.

Published On: 9/11/2017 Last Modified: 4/2/2026

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.

Published On: 9/5/2017 Last Modified: 4/2/2026

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

Published On: 8/29/2017 Last Modified: 3/14/2026

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.

Published On: 8/28/2017 Last Modified: 3/14/2026

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.

Published On: 8/22/2017 Last Modified: 3/14/2026

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.

Published On: 8/20/2017 Last Modified: 5/1/2026

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.

Published On: 8/14/2017 Last Modified: 3/14/2026

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

Published On: 8/14/2017 Last Modified: 3/14/2026

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.

Published On: 8/1/2017 Last Modified: 3/14/2026

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

Published On: 5/15/2017 Last Modified: 3/14/2026