By:
Clint Cantwell, Champion Pitmaster
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: 12/9/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 9/29/2022
By:
Clint Cantwell, Champion Pitmaster
Weeknight meals don’t get much easier than this baked potato recipe that utilizes leftover pulled pork.
Published On: 8/31/2022
Last Modified: 9/8/2022
By:
Meathead, BBQ Hall of Famer
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: 8/31/2022
By:
Clint Cantwell, Champion Pitmaster
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
By:
Clint Cantwell, Champion Pitmaster
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: 8/14/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 4/6/2022
Last Modified: 6/13/2022
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Meathead, BBQ Hall of Famer
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
By:
Meathead, BBQ Hall of Famer
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: 2/1/2023
By:
Meathead, BBQ Hall of Famer
Dan Gertsacov is a Senior Advisor at McKinsey and Company, focused on the future of food and restaurants. Dan is also an active angel investor and board member in food and restaurant tech, having previously been the Chief Commercial Officer of Focus Brands and Chief Marketing and Digital Officer of Arcos Dorados.
Published On: 2/16/2022
By:
Robert F. Moss, BBQ Historian
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: 9/20/2022
By:
Meathead, BBQ Hall of Famer
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: 2/28/2022
By:
Robert F. Moss, BBQ Historian
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: 12/16/2021
By:
Meathead, BBQ Hall of Famer
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 it […]
Published On: 10/27/2021
Last Modified: 12/28/2022
By:
Meathead, BBQ Hall of Famer
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 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, lamb or tofu […]
Published On: 10/5/2021
By:
Meathead, BBQ Hall of Famer
The Truth About MSG And How To Use It Wisely
MSG (a.k.a. monosodium glutamate) is a first rate flavor enhancer that amplifies the natural flavors found in food. It is salt bound to glutamic acid, an amino acid; it is naturally present in our bodies; and it occurs in nature in many foods, among them cheeses, […]
Published On: 9/15/2021
Last Modified: 12/10/2021
By:
Clint Cantwell, Champion Pitmaster
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: 9/8/2021
By:
Clint Cantwell, Champion Pitmaster
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: 11/4/2021
By:
Meathead, BBQ Hall of Famer
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: 9/20/2022
By:
Clint Cantwell, Champion Pitmaster
If you’re searching for the perfect BBQ and grilling appetizer then you’re sure to love this tested recipe for grilled bacon wrapped jalapeno poppers. Known in certain BBQ circles as atomic buffalo turds, or ABTs, these cheese stuffed, bacon wrapped jalapenos are certain to disappear as soon as you serve them.
Published On: 7/31/2021
Last Modified: 1/29/2022
By:
Clint Cantwell, Champion Pitmaster
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: 12/21/2021
By:
Meathead, BBQ Hall of Famer
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 baseball […]
Published On: 7/19/2021
Last Modified: 11/19/2022
By:
Meathead, BBQ Hall of Famer
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 and […]
Published On: 7/19/2021
Last Modified: 11/9/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 12/12/2021
By:
Clint Cantwell, Champion Pitmaster
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: 5/13/2022
By:
Meathead, BBQ Hall of Famer
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: 5/8/2021
By:
Meathead, BBQ Hall of Famer
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: 5/19/2021
By:
Clint Cantwell, Champion Pitmaster
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: 5/21/2022
By:
Meathead, BBQ Hall of Famer
Satay is made all across Asia. It probably originated in Indonesia or Java but can be found in being cooked by street vendors and upscale restaurants in Thailand, Indonesia, Malaysia, Singapore, and even China, Japan, and most Thai restaurants in the US. Usually it is small wooden skewers of chicken, pork, goat, or beef strips, even […]
Published On: 2/23/2021
Last Modified: 2/10/2022
By:
Meathead, BBQ Hall of Famer
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: 2/10/2022
By:
Meathead, BBQ Hall of Famer
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: 2/2/2023
By:
Meathead, BBQ Hall of Famer
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: 10/21/2022
By:
Meathead, BBQ Hall of Famer
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: 3/10/2021
this item is for members only
By:
Chef Ryan
Store bought chicken sausage has nothing on this flavorful homemade version featuring our signature Simon and Garfunkel rub. This recipe makes a fine link, but it can also be crumbled and mixed in with a creamy pasta sauce, used as the topping on a white pizza, and made into meatballs for chicken soup.
Published On: 11/16/2020
Last Modified: 12/21/2021
By:
Clint Cantwell, Champion Pitmaster
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: 8/28/2022
By:
Meathead, BBQ Hall of Famer
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 5/21/2022
this item is for members only
By:
Meathead, BBQ Hall of Famer
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
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: 1/26/2023
By:
Meathead, BBQ Hall of Famer
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: 2/6/2023
By:
Meathead, BBQ Hall of Famer
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: 2/5/2023
By:
Meathead, BBQ Hall of Famer
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: 11/19/2022
By:
Max Good, Full time grill tester
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: 4/13/2021
By:
Meathead, BBQ Hall of Famer
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: 12/20/2022
By:
Meathead, BBQ Hall of Famer
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: 11/24/2021
By:
Meathead, BBQ Hall of Famer
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: 5/21/2022
By:
Meathead, BBQ Hall of Famer
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: 10/9/2022
By:
Meathead, BBQ Hall of Famer
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: 10/25/2021
By:
Meathead, BBQ Hall of Famer
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: 2/10/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Meathead, BBQ Hall of Famer
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: 10/21/2021
By:
Clint Cantwell, Champion Pitmaster
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: 12/21/2021
By:
Meathead, BBQ Hall of Famer
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: 3/18/2021
By:
Meathead, BBQ Hall of Famer
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: 10/28/2021
By:
Meathead, BBQ Hall of Famer
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: 11/4/2021
By:
Meathead, BBQ Hall of Famer
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: 10/11/2022
By:
Meathead, BBQ Hall of Famer
Here is how our easy autorenewal process works.
Published On: 6/19/2019
Last Modified: 5/11/2021
By:
Meathead, BBQ Hall of Famer
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: 10/23/2022
By:
Clint Cantwell, Champion Pitmaster
Dave Joachim
BBQ cooks are some of the most inventive cooks around. Live fire, hot coals, grill grates, heavy hunks of raw and cooked meat…they can all present some serious challenges. Here are our favorite outdoor cooking hacks to save both time and money while also creating delicious BBQ!
Published On: 6/5/2019
Last Modified: 3/10/2021
By:
Clint Cantwell, Champion Pitmaster
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: 3/10/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
this item is for members only
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error, here’s my approximation of Katz’s pastrami rub.
Published On: 3/24/2019
Last Modified: 1/1/2023
By:
Meathead, BBQ Hall of Famer
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: 3/21/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
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: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 3/23/2021
By:
Meathead, BBQ Hall of Famer
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: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 4/22/2021
By:
Meathead, BBQ Hall of Famer
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: 7/18/2022
By:
Meathead, BBQ Hall of Famer
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: 3/10/2021
By:
Meathead, BBQ Hall of Famer
Jim Maivald is Senior Vice President and Chief Technology Officer or AmazingRibs.com. He is an Adobe Certified Expert (ACE) and Adobe Certified Instructor (ACI) with over 30 years of experience working with graphic design. He has written 10 books and hundreds of articles on graphic design and electronic publishing.
Published On: 12/10/2018
Last Modified: 8/16/2022
By:
Meathead, BBQ Hall of Famer
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: 3/10/2022
By:
Meathead, BBQ Hall of Famer
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: 7/6/2022
By:
Meathead, BBQ Hall of Famer
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: 3/16/2021
By:
Meathead, BBQ Hall of Famer
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: 3/23/2021
By:
Meathead, BBQ Hall of Famer
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: 7/6/2022
By:
Meathead, BBQ Hall of Famer
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: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 3/23/2021
By:
Meathead, BBQ Hall of Famer
Former editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in “Fine Cooking” magazine since 2011.
Published On: 12/10/2018
Last Modified: 5/21/2022
By:
Meathead, BBQ Hall of Famer
Norma Goldwyn is an AmazingRibs.com’s copy editor and is Meathead’s mom. One of the fringe benefits of having a retired school teacher for a Mom is she will gladly underline all my spelling and grammar errors in bright red ink. She stays active editing, going to the theatre, and guides art museum tours as a volunteer.
Published On: 12/10/2018
Last Modified: 3/19/2021
By:
Meathead, BBQ Hall of Famer
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: 11/21/2022
By:
Meathead, BBQ Hall of Famer
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: 3/16/2021
By:
Meathead, BBQ Hall of Famer
Clint Cantwell is AmazingRibs.com’s GM and Senior Vice President, charged with creating recipes, writing articles, shooting photos, 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: 1/19/2023
By:
Meathead, BBQ Hall of Famer
Rick Browne oversaw product testing, reviews, and ratings for AmazingRibs.com. A renowned TV cooking show host, photojournalist, and author of 16 barbecue books, he was the creator, host, and executive producer of public television’s popular “Barbecue America” TV series that aired on more than 230 stations.
Published On: 12/10/2018
Last Modified: 7/20/2021
By:
Meathead, BBQ Hall of Famer
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: 3/23/2021
By:
Meathead, BBQ Hall of Famer
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: 12/8/2022
By:
Meathead, BBQ Hall of Famer
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: 7/18/2022
By:
Meathead, BBQ Hall of Famer
Brigit Binns is Meathead’s culinary consultant, collaborating with him on his next book “The Meathead Method, Barbecue And Grilling As An Art” for publication in spring 2020. She is is the author of more than two dozen cookbooks and runs a B&B and cooking school in the wine country of Paso Robles called Refugio.
Published On: 12/10/2018
Last Modified: 3/19/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
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: 12/21/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Meathead, BBQ Hall of Famer
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: 3/1/2022
By:
Meathead, BBQ Hall of Famer
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: 12/3/2021
By:
Meathead, BBQ Hall of Famer
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: 5/21/2022
By:
Clint Cantwell, Champion Pitmaster
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: 12/15/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 3/10/2021
this item is for members only
By:
Dave Joachim
A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.
Published On: 9/27/2018
Last Modified: 10/24/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 10/11/2022
By:
Meathead, BBQ Hall of Famer
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: 7/20/2021
By:
Meathead, BBQ Hall of Famer
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: 9/21/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
this item is for members only
By:
Meathead, BBQ Hall of Famer
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
By:
Meathead, BBQ Hall of Famer
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: 4/26/2021
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
By:
Meathead, BBQ Hall of Famer
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: 9/21/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
this item is for members only
By:
Meathead, BBQ Hall of Famer
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 2/10/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2021
By:
Meathead, BBQ Hall of Famer
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: 10/23/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2021
By:
Meathead, BBQ Hall of Famer
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: 12/9/2021
By:
Meathead, BBQ Hall of Famer
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: 10/23/2022
this item is for members only
By:
Meathead, BBQ Hall of Famer
A simple cream-based lobster bisque that will have your guests crying for more.
Published On: 9/2/2018
Last Modified: 10/23/2021
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 11/27/2021
By:
Meathead, BBQ Hall of Famer
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: 10/28/2021
By:
Meathead, BBQ Hall of Famer
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: 5/21/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/26/2021
By:
Clint Cantwell, Champion Pitmaster
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: 11/24/2021
By:
Meathead, BBQ Hall of Famer
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: 1/19/2023
By:
Clint Cantwell, Champion Pitmaster
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: 10/26/2021
By:
Clint Cantwell, Champion Pitmaster
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: 12/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 12/31/2022
By:
Clint Cantwell, Champion Pitmaster
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: 1/5/2023
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Meathead, BBQ Hall of Famer
A fan’s remembrance of and tribute to Anthony Bourdain.
Published On: 6/10/2018
Last Modified: 3/16/2021
By:
Max Good, Full time grill tester
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: 11/29/2021
By:
Meathead, BBQ Hall of Famer
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: 12/20/2022
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Meathead, BBQ Hall of Famer
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: 10/23/2021
By:
Meathead, BBQ Hall of Famer
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: 10/28/2021
By:
Clint Cantwell, Champion Pitmaster
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: 7/8/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/26/2021
By:
Meathead, BBQ Hall of Famer
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: 12/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 12/31/2021
By:
Meathead, BBQ Hall of Famer
Opening an oyster shell isn’t hard once you know how. Here’s how.
Published On: 4/25/2018
Last Modified: 4/16/2021
By:
Clint Cantwell, Champion Pitmaster
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: 11/3/2021
By:
Clint Cantwell, Champion Pitmaster
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: 9/20/2022
By:
Clint Cantwell, Champion Pitmaster
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: 9/15/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/23/2022
this item is for members only
By:
Max Good, Full time grill tester
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: 10/22/2022
this item is for members only
By:
Henrik Oscarsson
This recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it. It is packed with tons of sweet, savory, complementary, and contrasting flavors. Serve with Jamaican rice and peas.
Published On: 2/6/2018
Last Modified: 5/26/2021
this item is for members only
By:
Dave Joachim
This recipe for spicy Creole seasoning is perfect for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey.
Published On: 2/2/2018
Last Modified: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/26/2021
By:
Clint Cantwell, Champion Pitmaster
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: 1/5/2023
By:
Meathead, BBQ Hall of Famer
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: 10/21/2021
By:
Meathead, BBQ Hall of Famer
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: 4/26/2021
By:
Meathead, BBQ Hall of Famer
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: 12/9/2021
By:
Meathead, BBQ Hall of Famer
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: 5/8/2021
By:
Clint Cantwell, Champion Pitmaster
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/9/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 10/21/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 5/21/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 1/17/2023
By:
Clint Cantwell, Champion Pitmaster
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: 2/22/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/9/2022
By:
Meathead, BBQ Hall of Famer
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: 9/26/2022
By:
Meathead, BBQ Hall of Famer
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: 10/21/2021
this item is for members only
By:
Dave Joachim
In Europe, goose is a very traditional holiday roast. Give this bird a try with a delicious recipe for roast goose stuffed with bacon, onions, and apples. Perfect for the Christmas holiday.
Published On: 12/5/2017
Last Modified: 10/22/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/27/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/26/2021
By:
Meathead, BBQ Hall of Famer
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
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: 11/19/2022
By:
Meathead, BBQ Hall of Famer
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: 11/19/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
Here’s an overview of what you want to look at before building an outdoor kitchen.
Published On: 11/6/2017
Last Modified: 3/10/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Clint Cantwell, Champion Pitmaster
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: 11/30/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/27/2021
By:
Clint Cantwell, Champion Pitmaster
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: 10/21/2022
By:
Meathead, BBQ Hall of Famer
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: 2/7/2023
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 9/23/2022
By:
Meathead, BBQ Hall of Famer
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: 12/20/2022
By:
Meathead, BBQ Hall of Famer
Here’s tips and links to help the do it yourself build a grill or smoker.
Published On: 9/28/2017
Last Modified: 5/21/2022
By:
Meathead, BBQ Hall of Famer
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: 5/26/2022
By:
Meathead, BBQ Hall of Famer
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: 5/21/2022
By:
Meathead, BBQ Hall of Famer
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: 10/22/2022
By:
Meathead, BBQ Hall of Famer
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: 12/19/2022
By:
Meathead, BBQ Hall of Famer
Guide to the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists.
Published On: 9/22/2017
Last Modified: 7/6/2022
this item is for members only
By:
Clint Cantwell, Champion Pitmaster
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: 10/22/2022
By:
Clint Cantwell, Champion Pitmaster
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: 10/24/2022
By:
Meathead, BBQ Hall of Famer
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: 12/19/2022
By:
Meathead, BBQ Hall of Famer
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: 5/26/2022
By:
Meathead, BBQ Hall of Famer
About barbecue competitions, barbecue sanctioning bodies, and links to barbecue associations and contests.
Published On: 9/14/2017
Last Modified: 9/28/2022