David Joachim, Editorial Director
Editorial Director of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 50 cookbooks, four of them on barbecue and grilling, and his Food Science column appeared in “Fine Cooking” magazine from 2011 to 2019.
Clint Cantwell, President Of AmazingRibs.com
Clint Cantwell is the President of AmazingRibs.com, charged with overseeing the day-to-day operations of the website, as well as the creation of content, and a little bit of everything else. Cantwell was named one of the “10 Faces of Memphis Barbecue” by Memphis Magazine and was the winner of Travel Channel’s “American Grilled: Memphis.”
Prof. Greg Blonder, Science Advisor, Mythbuster, Co-Author Of Our First Book
Professor Greg Blonder is AmazingRibs.com’s resident science advisor, myth buster, co-author of the site’s first book, “Meathead, The Science of Great Barbecue and Grilling”. A Professor of Product Design and Engineering at Boston University, he has a physics BS from MIT and a physics PhD from Harvard.
Grilled Corn Casserole Recipe
Highlight the flavor of sweet summer corn, fresh tomatoes, and herbs in this simple vegetable casserole recipe. It makes a fantastic side dish for any barbecue.
Syracuse Salt Potatoes With Less Salt, Our Modern Version
Try this updated recipe for Syracuse salt potatoes with less salt and more flavor. I amp up the flavor with garlic and herbs and toss the spuds on the grill to brown and crunchify them. Just don’t call them Syracuse Salt Potatoes.
Try Marc Vetri’s Naples Style Pizza Dough for Your Next Pizza
Renowned Philadelphia chef Marc Vetri shares his recipe for Naples style pizza dough from his book, Mastering Pizza. It’s the perfect dough for making grilled Neapolitan pizza in a kamado.
How to Make Grill Roasted Fennel
Grill roasted fennel makes a fantastic addition to sausage pizza. Or just serve it as a side dish. Or mix it into pasta. Do whatever you like with this easy, versatile recipe.
How to Make Kamado Grilled Sausage Pizza
A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here’s how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri.
Brat Burger Recipe With Beer Cheese Sauce
When it comes to great burger recipes, this is the best of the ‘wurst featuring a grilled bratwurst patty, charred peppers and onions, and a rich and creamy beer cheese sauce all served on a pretzel bun. Why decide between a bratwurst and a burger when you can have both in this mouthwatering brat burger recipe.
Got Beer? Snack On These Beefy Beer Nuts Between Sips
This recipe for grill roasted nuts is an instant party pleaser. A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce give these nuts a bold, beefy flavor. Serve them at any tailgating party or backyard BBQ and grilling party. You can also roasted these in the oven if you don’t have a grill.
Fragrant Roasted Pecans, The Ultimate BBQ Snack
Say goodbye to store bought roasted pecans forever thanks to this fragrant home made version. Cinnamon, clove, and allspice are welcome additions to roasted pecans and make them the perfect snack for tailgating or a cookout. If you don’t have a grill, you can easily make these in your indoor oven.
Roast Up Sweet, Smoky, Nutty Flavor With Grill Roasted Maple Ginger Pecans
Real maple syrup and ginger powder are an unexpectedly delicious addition to grill roasted candied pecans. This addictive little snack won’t stick around long. Try it on salads and over ice cream too!
The Ultimate Grilled Fish Tacos Recipe
Fish tacos may be the best recipe ever to come from Mexico and this method produces superb results.
There’s More Than One Way To Make Polenta: Try Grits Italian Style Grilled!
Grits and polenta are basically the same dish prepared in different ways. If you like grits, you’ll love this recipe for polenta that’s cooled then grilled.
How To Make Deep Fried Snickers® Candy Bars Without the Mess
There’s something truly decadent about deep fried candy bars and now you can make them at home with this simple recipe. By deep frying outdoors on the grill, you avoid that lingering smell and oily mess in your kitchen. The airy batter gives way to a deliciously warm and melty chocolate candy center.