Alaskan Ulu
— This gizmo looks like another gadget to take up space in your drawer, but it is really handy. Based on a prehistoric scraper design a curved sharp rock was the way our ancestors skinned game and cut food. A close descendant, the ulu, is still used by the Inuit in Alaska. My Mother bought us an ulu as a gift when she vacationed in Alaska. I use it often for mincing herbs. It is much easier to use for this task than a chef's knife. There are cutting boards sold that are concave for use with a mezzaluna, but I have never seen the need for them.
Ulu
Published On: 09/22/2018 Last Modified: 11/18/2018
Try the Pitmaster Club for 30-days for free! No Credit Card needed!
We can up your game! The Pitmaster Club is a real barbecue community, a place to learn, make friends, and have fun! Click Here To Learn Why You Want To Be In The Pitmaster Club.
We'll keep you up to date. The best way to keep up with our new articles, new recipes, new product reviews, is to Subscribe To Our Free Email Newsletter, Smoke Signals.
About Our Ratings, Reviews, Buying Guides
We use third party services to sell ads and our reviewers are never involved in the process. We disclose our material relationships, policies, and business practices. We do not do sponsored articles, paid articles, or accept junkets. We always present our honest opinions to the best of our ability. We own our words. Even if we occasionally have to eat them. No ketchup allowed.
Start Your Shopping Here
- AmazingRibs.com Best New Grills and Smokers
- Best Thermometers for Cooking and Grilling
- Platinum Award Winning Tools And Accessories
- AmazingRibs.com Gift Guide
Large Searchable Databases
- Grills And Smokers. This searchable database has hundreds of cookers tested by our full-time grill and smoker tester.
- Food, Grill, Oven Thermometers. More than 150 of these crucial safety and quality control tools have been tested by our electrical engineer and our cooks.
Ratings & Reviews Of Tools, Toys, Accessories, More
- Artisan Meats And Other Foods
- Barbecue Sauces
- Bar Tools, Glassware, Corkscrews
- Charcoal Starters
- Cookbooks, Books, Magazines
- Food Photography Equipment
- Funny Aprons, Hats, Tschotschkes
- Gloves: Cut-Resistant
- Gloves: Heat Resistant
- Grill Grates
- Grill Grate Cleaning Tools
- Grill Parts
- Grill Toppers
- Injectors
- Kitchen Tools
- Knife Sharpeners
- Knives: Kitchen Knives
- Knives: Electric Knives
- Meat Shredders
- Pizza Tools
- Pots & Pans
- Premium Coolers
- Small Appliances
- Smoke Wood
- Tongs And Spatulas
- Tunes About Food
- Weber Kettle Accessories And Add-Ons
- Weber Smokey Mountain Tips And Accessories
- Other Grilling And BBQ Tools
What You Need To Know Before You Buy A Grill Or Smoker
- How We Test And Rate Grills And Smokers
- About Stainless Steel
- What Fuel Is Right For You?
- Charcoal vs Gas Grill Throwdown
- How To Buy A Grill
- How To Buy A Charcoal And Log Burning Grill
- How To Buy A Gas Grill
- How To Buy An Electric Grill
- How To Buy A Small Portable Grill
- Pig, Lamb, Goat Roasters, Trailers, Commercial Smokers, Large Capacity Cookers
- How To Buy A Pizza Oven
- How To Buy A Smoker
- How To Buy A Charcoal Or Wood Smoker
- How To Buy An Egg, Ceramic, Or Other Kamados
- How To Buy A Pellet Smokers
- How To Buy A Gas Smoker
- How To Buy An Electric Smoker
- How To Buy Stovetop Smokers
- How To Buy A Grill/Smoker Combo
- How To Buy Thermometers
- Planning an Outdoor Kitchens
- Just For Fun: Grills Gone Wild
What people say about us
"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com
"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin
"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada
"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA
"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA
"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
"The Rosetta Stone of BBQ." Bill Lamb
"I got laid last night because of your pastrami" Name withheld for obvious reasons
"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone
"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
Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs
...some HTML for the first variant...
Click to ask questions and make comments
If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.
Lookit what our members are cooking:
Post comments and questions below
1) Please try the table of contents or 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