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

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FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class. read more
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My travel knife kit is a Messermeister Meridian Elite Knife Set. These are quality forged knives, and if you're looking for a basic knife roll, it makes a great choice. 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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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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This is a superb chef knife with a wicked sharp 15 degree cutting edge that is also drop dead gorgeous. read more
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BBQ Stars is a master class video series featuring 11 top chefs and pitmasters, including Meathead, Tuffy Stone, and Harry Soo. Learn from the best and take it at your own pace with these user-friendly barbecue and grilling videos. read more
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With its ample cooking area, solid performance, and versatility for both griddle grilling and deep frying large amounts of food outdoors, the Blackstone Range Top Combo with Bonus Fryer easily earns a Platinum Medal. read more
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Top Chef Fan Favorite Kevin Gillespie says that barbecue is always served with Brunswick stew in his native Georgia. Squirrel is the traditional meat, but Kevin likes to use beef and pork or even scraps of barbecued pork. His recipe also includes a secret ingredient that amplifies the flavors of everything else. 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
This item is for Members-only
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The breasts are the best meat on the duck, and they should be treated like red meat, cooked medium rare to medium, with crispy skin. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you'll always get it right. read more
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With the addition of a little cornstarch, we let chemistry amp up the classic French omelet recipe. I dare you to make a better one. read more
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You should condition and season a new pizza stone or baking stone before using it. Here are simple instructions on how to do it so your pizza cooks perfectly the first time you use the stone. 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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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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