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Exclusive Content Just For AmazingRibs.com Pitmaster Club Members (9 Recipes, 1 Article)

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Members-only content is exclusive to Pitmaster Cub members. Join the club and get access to loads of new content including recipes, tips and techniques, interviews and videos to up your game and make you a barbecue hero among your family and friends!

this item is for members only
Candied bacon and egg breakfast bread bowls

Grilled Candied Bacon and Egg Bread Bowl Recipe

By:

Clint Cantwell, Champion Pitmaster

Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl.
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Shrimp and andouille sausage in a bowl

Original New Orleans BBQ Shrimp Recipe Does Right Bayou

By:

Meathead, BBQ Hall of Famer

New Orleans barbecue sauce is a rich, hot buttery sauce used on shrimp but it works beautifully on many other dishes. Technically, since there is no smoke in the recipe, so it really isn't barbecue, but there's no reason why you can't bask in its delicious mix of butter, garlic, Louisiana hot sauce, and more.
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Plated roast goose

Grill-Roasted Stuffed Young Goose Recipe

By:

Dave Joachim

In Europe, goose is a very traditional holiday roast. Give this bird a try with a delicious recipe for roast goose stuffed with bacon, onions, and apples. Perfect for the Christmas holiday.
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three fillet mignons

The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak

By:

Clint Cantwell, Champion Pitmaster

Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it's rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.
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Scallion and sesame seeds garnish ribs

Hoisinful Nine Dragon Chinese Ribs Recipe

By:

Meathead, BBQ Hall of Famer

Experience the best Asian-style ribs you have ever had with this recipe for Hoisinful Nine Dragon Chinese Ribs. Based on an amazing dish at a now defunct Chicago Chinese restaurant, meaty baby back ribs are marinated in flavorful hoisin sauce before being finished on the grill for a sweet and smoky blast of flavor.
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Burger covered in sauce, sitting on a bun with lettuce and tomato

Chinese Mu Shu Pork Burger Recipe

By:

Meathead, BBQ Hall of Famer

These flavorful and juicy burgers contain most of the same ingredients found in the Chinese restaurant classic, Mu Shu Pork (also spelled Moo Shu Pork). In this recipe, this dish is deconstructed and reconfigured as an Asian-inspired Mu Shu Pork Burger that is sure to wow your guests.
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Grilled lamb cubes, a.k.a. spiedies

This Spiedies Recipe Will Have You Kicking Kebabs To The Curb

By:

Meathead, 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.
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grilled asparagus and scallions on a white plate

Grilled Scallions With Romesco Sauce: A Fresh Twist On Calcots

By:

Meathead, BBQ Hall of Famer

Grilled calcots, similar to green onions or scallions, with romesco sauce, are a delicious rite of spring in Spain. As calcots aren't readily available in the US, this recipe features scallions that are grilled over high heat until charred and the tops get crispy, and they are seasoned by smoke.
this item is for members only
Miso wings on a plate

Smoked Miso Wings Take Any Party Over The Top

By:

Clint Cantwell, Champion Pitmaster

Yes, Buffalo sauce tastes great on hot wings, but try some Asian flavors on your chicken wings with the deep, savory flavors of miso, sesame oil, and wood smoke. This recipe leans heavily on miso paste, a traditional Japanese ingredient rich in umami, the rich meaty savory flavor.
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Turkey and stuffing blended burger plated

Turkey And Stuffing Blended Burger: Thanksgiving On A Bun

By:

Clint Cantwell, Champion Pitmaster

Enjoy Thanksgiving all year long thanks to this delicious recipe for a turkey and stuffing blended burger. This is the ultimate Thanksgiving-inspired burger – a turkey and stuffing patty topped with sweet potato waffle fries, a tart and tangy cranberry barbecue sauce, and a buttery brioche bun! Let's all give thanks.
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Barbecued Ice Cream, A Surefire Showstopper

By:

Rick Browne, Ph.B.

Sweet meets heat with this showy grilled ice cream dessert. First introduced by AmazingRibs.com on Live with Regis and Kelly in 2001, this delicious barbecued ice cream dessert is the perfect way to wow your friends at your next BBQ and grilling cookout as you pull it from the grill at the end of the meal.
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The Ultimate Apple Butter BBQ Sauce

By:

Meathead, BBQ Hall of Famer

Take your smoked ribs over the top with this recipe for apple butter enhanced Kansas City-style BBQ sauce. This apple butter BBQ sauce would have Adam eating out of Eve's palm, and sucking on her sauce soaked fingers. Yes, it has lumps. Strain it if you must but it's best as is.
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Lobster Bisque That Will Make Your Guests Beg For More

By:

Meathead, BBQ Hall of Famer

A simple cream-based lobster bisque that will have your guests crying for more.
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Grilled Avocados with Strawberry-Mango Salsa Recipe

By:

Rick Browne, Ph.B.

Say goodbye to traditional desserts and surprise your guests with this delicious recipe for fruit salsa stuffed grilled avocados. Rich and creamy with the perfect touch of smoke, the avocados match perfectly with the sweet strawberry and mango salsa to create the perfect addition to your next backyard BBQ bash.
this item is for members only

The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak

By:

Clint Cantwell, Champion Pitmaster

Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it's rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.
this item is for members only

Blue Cheese Potato Salad Is Bold And Beautiful

By:

Meathead, BBQ Hall of Famer

If you're a blue cheese fan then you're going to love this recipe for a potato salad that highlights the complex flavors of these aged cheeses. In fact, this recipe for blue cheese potato salad is so simple, so quick, and so tasty that it's sure to become your go-to side dish for parties and backyard cookouts.
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Elevate Your Cookout with Mayo Mojo Potato Salad

By:

Meathead, BBQ Hall of Famer

Take boring potato salad and make it extraordinary for your next cookout with this recipe for mayo mojo potato salad. This really easy potato salad recipe is just as delicious when served warm as when it is chilled. It uses mayo mojo, a spice mix you can make in quantity and leave it on the shelf until you need it.
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Take A Trip To The Caribbean With These Sticky Jamaican Drumsticks

By:

Henrik Oscarsson

This recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it. It is packed with tons of sweet, savory, complementary, and contrasting flavors. Serve with Jamaican rice and peas.
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Grill Roasted Curry Lime Cashews

By:

Meathead, BBQ Hall of Famer

Curry and lime elevate homemade roasted cashews to new levels of deliciousness. Cashews are tossed in a flavorful mixture before being smoked on the grill. They are an amazing snack for backyard BBQ parties or tailgating adventures. Don't worry if you don't have a grill; they can also be roasted in the oven.
this item is for members only

Grilled Scallions With Romesco Sauce: A Fresh Twist On Calcots

By:

Meathead, BBQ Hall of Famer

Grilled calcots, similar to green onions or scallions, with romesco sauce, are a delicious rite of spring in Spain. As calcots aren't readily available in the US, this recipe features scallions that are grilled over high heat until charred and the tops get crispy, and they are seasoned by smoke.
this item is for members only

US Army MRE Menu 2 Pork Rib

By:

Meathead, BBQ Hall of Famer

US Army MRE come in many flavors. Here's a look at the "Boneless Pork Rib".
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Give Your Mayo Some Major Mojo With This Recipe

By:

Meathead, BBQ Hall of Famer

Mayonnaise is a blank canvas and this recipe for homemade mayo with mojo is the perfect base for making your own signature masterpiece. Once created, you can use your mayo to coat grilled fish, chicken breasts, pork loins, lobster, shrimp, zucchini planks, potato slices, garlic bread, and so much more.
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Classic Waldorf Salad Reimagined As A Flavorful Slaw

By:

Meathead, BBQ Hall of Famer

No BBQ or grilling party is complete without coleslaw but unfortunately this beloved side dish can be lacking in flavor. This recipe for a great slaw borrows from the famous Waldorf Salad, replacing lettuce with cabbage before adding apples and walnuts for a crisp, delicate, crunchy, sweet, and sour coleslaw.
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What Causes Some Beef To Have A Liver Flavor?

By:

Meathead, BBQ Hall of Famer

Some steaks have the undertone flavor of liver. There are several factors that cause it.
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Designing Your Outdoor Kitchen, Q&A With An Expert

By:

Meathead, BBQ Hall of Famer

The outdoor kitchen and dining room are great ways to increase the size of your house. Here are things to conder when designing and planning an outdoor kitchen.

Published On: 12/5/2019 Last Modified: 11/16/2022

 

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