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How To Make Traditional Louisiana Andouille Sausage At Home

By:

Meathead, AmazingRibs.com Founder And 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 sausage.

Andrew Zimmern’s Bacon “Dog” Will Have You Wagging Your Tail

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Here's the craziest "hot dog" ever, made of pure bacon spiced with jalapeño jelly and topped with crisp, sweet and sour slaw.

Hitting The Grill Takes Guacamole To Epic New Heights

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Add a delicious smokiness to your favorite party dip with this recipe for grilled guacamole. Grilled avocados, limes, and onion are the key.

Smoked Pork Rib Tips Are The Best Treats, No Tricks

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

This simple smoked pork rib tips recipe makes the perfect snack, appetizer, or main course. Click here for details.

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

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness.

How Sweet It Is: Smoky Grilled Honey Butter Cabbage

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Make boring cabbage extraordinary by hitting the grill, resulting in a crisp, sweet and smoky BBQ side dish.

Grill Roasted Peking Duck Recipe

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Roasted Peking duck, with a rich mahogany color and perfectly crisped skin, is considered a national dish of China.

How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Many people have no idea what to do with beef tenderloin. As such, here's a "how to", offering simple techniques so you know what to do.

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

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

This sous-vide-que turkey recipe results in superbly tender and and juicy meat from the low and slow sous vide method.
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Tender Sous Vide And Grilled Lobster Tail With Chimichurri Butter

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best you'll ever taste.

Smoked Dry Rubbed Lamb Ribs Will Become Your New Obsession

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

With this simple flavorful recipe, feast on succulent lamb ribs that are seasoned with a dry rub and slow smoked until tender.
this item is for members only

Grilled Candied Bacon and Egg Bread Bowl Recipe

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese.

Warm Your Buns: The Art Of Preparing Hot Dog Buns

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Our how-to shows you how to step up your hot dog buns, whether it is steaming, grilling, toasting, or microwaving them.

BBQ Shrimp & Andouille Po Boy Recipe: A Taste Of N’awlins

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy.

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

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

This delicious sauce has the classic profile of any great BBQ sauce, sweet, tart, spicy, but with a wonderful twist: The taste of chocolate.

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