What's New On The Site (cont'd)

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Want to get more from your pellet smoker? How about wood-fired pizza? The Green Mountain Grills Wood Fired Pizza Attachment expands the capabilities of your pellet cooker far beyond low and slow smoking. Read our review to see just how hot this inexpensive attachment gets and to see the gorgeous pizzas we baked on it. read more
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Read our comprehensive review of the Maverick PT-51 instant read food thermometer that garnered excellent accuracy scores at a very reasonable price. read more
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Can't decide between a charcoal, wood, or gas grill? Char-Griller's Flavor Pro Multi-Fuel Grill allows you to use all three thanks to a unique design first seen with Kalamazoo's much costlier hybrid grill. While our review revealed some issues, this grill should be appealing to someone who wants multiple fuel options. read more
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The new breed of nonstick ceramic pots and pans are by far the best of any nonsticks, and GreenPan is at the top of the pack. As slippery as a pickpocket, this pan allows eggs to slide out like a downhill skier. Check out our review of GreenPan nonstick pans, which have several advantages over Teflon. read more
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Despite what the name implies, country-style ribs are actually pork chops that are cut from the front end of the baby backs near the shoulder. Ensure moist and flavorful country ribs every time with this recipe that calls for dry brining before smoking and searing on the grill for a deep smoky flavor before saucing. read more
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There's only one thing to remember with cast-iron cookware: maintain the seasoning. All the tips about cooking and cleaning cast-iron are meant to maintain its seasoning. Find out what seasoning is, how to build it up, how to clean cast iron, and how to repair it if it's badly rusted. We bust a few myths along the way. read more
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The U.S. Library of Congress has selected AmazingRibs.com to be included in its historic Food and Foodways Web Archive. Only a few dozen sites have been chosen, including the UN's Food and Agriculture Organization (FAO) and the Center for Science in the Public Interest. We are in good company. What an amazing honor! read more
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London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade. read more
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The Delta by Ñuke is an Argentinian grill that burns wood or charcoal and comes with an adjustable height grill grate. This affordable and stylish entry into the gaucho grill market also comes with a warming drawer, a lid, a fire poker, shovel, carbon steel griddle, and a rain cover. It earned our Gold Medal. read more
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Grilled ratatouille takes it up a notch. You may never make ratatouille the old way again! Serve it over pasta, couscous, or rice. read more
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MEMBERS ONLY. Before you drop serious cash on a knife, bone up on what distinguishes a good knife from a great one. Different metals, shaping techniques, and manufacturing technologies all influence how a knife sharpens, dulls, feels in your hand, and holds up over the long haul. read more
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Beef prime rib is a popular holiday roast. Here's how to prep a whole beef prime rib from the butcher so it cooks properly. I also share a super simple way to sous vide the roast ahead of time, then finish it on the grill so the holiday meal is ready right when you want it to be! read more
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YouTube BBQ star Malcom Reed joins us again with his super simple, super delicious recipe for elk steak. Season it with salt and pepper, sear it in a cast iron pan over hot coals, then add some butter, garlic, and rosemary, basting the steak with melted butter as it cooks. Doesn't get much easier--or better--than that! read more
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The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun. read more
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As I explain in my article on the science and myths of marinades, they don't penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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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

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1) Try to post your question to the appropriate page.

2) 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.

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