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BBQ Gear Guide: The Best Smokers And Grills To Buy Today

By:

Clint Cantwell

Picking the right smoker or grill for your personal needs can be a difficult task, with countless brands, styles, and prices to sort through. To help you find the best smoker grill to buy, we have compiled an elite list of top rated AmazingRibs.com gold and platinum medal winners.

This Brat Tub Beer Bath Will Elevate Your Sausage Grilling Game

Bratwurst are the signature food of Wisconsin and here's the recipe for creating perfect Touchdown Tailgate Brats simmered in beer and then grilled. The beauty of this recipe is that you can make the sauce at home, chill everything, and then finish the brats at the game during your next tailgating adventure.

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

By:

Clint Cantwell

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

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

By:

Meathead

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

Brisket Burnt Ends: A Kansas City Original Made At Home

By:

Meathead

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.

Smokey Salsa Verde Takes Your Tacos to 10

By:

Big Jim Maivald

This smokey salsa verde recipe puts the boring store bought stuff to shame thanks to the depth of flavor created by charring the ingredients.

Mouthwatering Crab Cakes, Griddle Grilled To Perfection

By:

Clint Cantwell

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

The Best Grilled Corn You’ve Ever Eaten

By:

Meathead

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.

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

By:

Clint Cantwell

If you're searching for the perfect appetizer then you're sure to love this tested recipe for grilled bacon wrapped 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.

Easy Foil Packet Shrimp Boil For A Taste Of The Beach In Your Backyard

By:

Clint Cantwell

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

Smoked Whipped Cream: The Secret To Amazing Grilled Strawberry Shortcake

By:

Clint Cantwell

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

The Thermodynamics of Cooking and How Different Cooking Methods Work

By:

Meathead

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

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

By:

Meathead

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

No Mess Crispy Grilled Buffalo Wings

By:

Meathead

Grilling Buffalo wings may sound like blasphemy but the results from this non-deep fried twist are simply amazing. By cooking this All-American Classic on the grill, you avoid the deep frying mess while also adding a deep, smoky flavor. The Buffalo wings start with indirect smoke before being crisped over direct heat.

Weber Original Kettle Premium 22″ Charcoal Grill Review

By:

Max Good

Weber Kettles enjoy evergreen popularity from one generation to the next. They are durable and you can cook just about anything you want on them. Pile up coal on one side to sear steaks or set up 2-zone roasting, We tested and reviewed these iconic grills. You can't go wrong with our Platinum Medal winning Weber kettles.
 

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