The Only Award-Winning Competition Brisket Recipe You Need
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.
Tuffy Stone’s World Championship Competition Pork Butt Recipe
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.
Catalan Food Fight
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.
The Definitive Checklist For BBQ And Grilling Competitors
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.
Spring Into Peak BBQ Season With Our Checklist
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.
Couchgating And The Food Stadium: The Ultimate Super Bowl Spread
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!
Meathead’s Top 5 Meat Tips
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.
The Rib Cap, The Best Cut On The Steer
Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.
How To Cook A Whole Beef Tenderloin Or Butcher Into Smaller Cuts
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.
Slice Into Juicy And Tender Pork Loin, Sous-Vide-Que Style
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.
A Guide To Chicago BBQ Restaurants And A History Of Chicago Barbecue
Chicago’s barbecue heritage migrated from southern blacks of the Mississippi Delta, their unique Aquarium pit design. Rib tips and hot links are specialties.
Buying Guide to Wine, Beer, and Spirits
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…
Accredited Cooking And Management Schools
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.
Barbecue, Grilling, And Judging Classes
Barbecue and judging classes are a great way to learn from the masters. There are many across the nation.
Crunchy And Lightly Charred Carrots, Sous-Vide-Que Style
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.