By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
We tested and reviewed this original, mid-size version of Weber's popular charcoal smoker. Weber Smokey Mountains are often seen competing head to head with large commercial cookers at practically every competition AND WINNING! Click here to learn all about this high quality, Best Value AmazingRibs.com Platinum Medal winner.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Nothing fancy, just a compact version of one of the greatest inventions in history: the iconic charcoal kettle grill that made Weber famous. We reviewed this popular little tailgater and award our AmazingRibs.com Best Value Platinum Medal. It weighs 18 pounds and has a "Tuck and Carry Lid Holder" for easy transport.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Grilled chicken has never tasted better thanks to this recipe featuring our amazing Simon & Garfunkel Dry 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.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought whole or spiral ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
You've heard of French fries, well here are French beans, and they're just as good. Nothing fancy about this great recipe other than the taste. In France they use a variety of bean called haricots vert that is longer and thinner than the typical string bean grown in the US, but you can use plain fresh green beans.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you like bland restaurant eggplant parmesan then our grilled version will blow you away. By skipping the deep fryer and hitting the grill, the eggplant's natural flavor remains intact while also adding a nuttiness and sweetness. Add to that real Parmigiano-Reggiano cheese and fresh tomatoes and you've got a hit.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn't your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar.
this item is for members only
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
In Binghamton NY they make spiedies rather than kebabs, and for good reason. They're better. Typically they are marinated and grilled hunks of lamb or beef. These spiedies are not cooked on skewers, but grilled with onions and peppers. Served rare to medium, the marinade flavor is almost as strong as the meat flavor.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you like grilled chicken with golden crispy skin then you're about to fall in love with this recipe for crispy grilled Cornell chicken. In New York's Finger lakes, Bob Baker's famous Crispy Cornell Chicken recipe is served in every home, every fire department cookout, and little league BBQ and now you can enjoy it!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
It's time to rethink serving ordinary potato salad as a side dish at your next BBQ and grilling cookout thanks to this delicious recipe for pesto potatoes. Pesto is a savory pasty green sauce that traditionally includes basil leaves, olive oil, plenty of garlic, pine nuts or walnuts, and parmesan cheese.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Create the skinny, crispy edged burgers that you love at diners with this simple recipe for the Wimpy burger. Infinitely better than any mass produced quarter pounder, these homemade diner-style burgers are small disks, 4 ounces or less, pressed flat and cooked on a griddle to maximize the flavor and crispness.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Cracklins, chiccharrons, and grattons are made from pork skins and rinds. Here's a better way to make them than just frying them the old fashioned way.
this item is for members only
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's a recipe for a killer meatloaf made with Italian sausage, wrapped in bacon, and stuffed with peppers, cheese, and onion. A deconstructed and amped up version of the classic sausage and peppers sandwich, this amped up meatloaf is similar to the popular Bacon Explosion and great on its own, as a sandwich, or served on pasta and topped with marinara sauce.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us. Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.Post comments and questions below
1) Please try the search box at the top of every page before you ask for help. 2) Try to post your question to the appropriate page. 3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers. 4) If you are a member of the Pitmaster Club, your comments login is probably different. 5) Posts with links in them may not appear immediately.Moderators