BBQ & Grilling In Depth: Up Your Game With Tested Recipes, Science-Based Tips On Technique, Equipment Reviews, Community. (cont'd)

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The upside of coronavirus social distancing? It's the perfect time to BBQ with the family. Here are simple recipes, grill maintenance tips, and food substitutions in case you ran out of an ingredient or the store shelves are empty. read more
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Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
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I was raised in Florida. We loved fishing and spent many quality hours together bringing home dinner. I love fish and cooking it on the grill only makes it better. read more
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There are many different types of ham around the world, but they all fall into three categories: Fresh ham, dry-cured ham, and wet-cured ham. read more
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Our philosophy of food is simple. First of all, it must taste great. We try to create recipes that are easy to make and that use plenty of fresh seasonal ingredients with a minimum of processed stuff. But most important, we test all our recipes. We know these recipes work if you follow the directions precisely. Dig in! read more
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This easy pulled pork recipe skips the slow cooker to create authentic low and slow smoked pulled pork on a smoker or grill. With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, BBQ pulled pork is a foolproof low and slow smoked food, perfect for feeding large crowds. read more
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BBQ. Barbecue. Barbeque. Bar B Que. No matter how you spell it, it is a phenomenon that has a fanatic following in all areas of the country and around the world. In this section you will learn where it all began and how people in different regions practice this ancient art. read more
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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. read more
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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. read more
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This cook can live on potatoes and wine and nothing else. Fortunately they go super with barbecue and can be cooked outdoors easily. Here are some of my favorite potato recipes inspired by potato dishes from around the world. read more
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Add an unexpected twist to your bourbon, Bloody Marys, and cocktails with this simple recipe for smoked ice. While it sounds like a challenge, creating smoked ice couldn't be easier, requiring nothing more then some wood, a grill, and ice. The end result is a smoky BBQ addition to virtually any cold drink. read more
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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. read more
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Slow cookers are not truly “set it and forget it”. If you just throw everything in the crock, turn it on and walk away, you’re likely to get soggy, bland results. A little effort yields much more delicious food. Check out this list of Do's and Don'ts to maximize your cookers strengths and minimize its weaknesses. read more
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If you have some leftover pulled pork, here's a creative recipe that lets you enjoy it again in a different way: in spicy, savory pulled pork egg rolls. Delicious! read more
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This tasty recipe for making your own homemade German style bratwurst is sure to be a hit with guests at your next BBQ and grilling cookout. With a silky smooth texture and perfect snap from the casing, these classic bratwursts are perfect for the grill and put the mass produced store bought versions to shame. read more

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"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

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"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota



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