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

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Our Burch Barrel Review shows it's not your Grandpa's Cowboy Cooker. It blends an open fire camp grill with a vertical lift Argentine style mechanism. It is well-built, versatile, unique and a ton of fun to use. That's why it wins our AmazingRibs.com Best Value Gold Medal. read more
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Part of the Everdure Grills by Heston Blumenthal collection of smokers and grills, the FORCE is a 48-inch, 2-burner propane gas grill that comes with a stand. There is no arguing that the FORCE looks cool, but our review shows the grill falls short in several areas, especially given its approximately $900 price tag. read more
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Self described as "small but mighty" the new PKGO is beautiful, elegant, clever, effective, and versatile, yet a little pricey for a small, portable charcoal grill. Nonetheless, with PKGO, you get what you pay for, and that means top quality. We say, "Go Man Go", to PKGO and award it our top, Platinum Medal. read more
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Read our review of the ThermoPro TP-27B four-channel wireless remote food thermometer. This well-made unit has all the features you're likely to need at a low price. read more
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Read our review of the ThermoPro TP-15H, a fast instant-read food thermometer that had excellent accuracy and is built to allow rinsing under running water 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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Cuisinart has once again won us over with their bounty of useful extras that make Woodcreek an appealing package deal. The charcoal insert provides sear power, and if you haven't used a griddle outdoors, you will after trying theirs. Both items expand Woodcreek's versatility and merit our AmazingRibs.com Gold Medal. read more
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Check out our review of Thin Blue Smoke by Doug Worgul. It's the first novel we've ever reviewed on this site. If you're a fan of good writing, good barbecue, and good stories, we highly recommend pulling up a chair, pouring a couple fingers of your favorite libation, and settling into this book. read more
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So you're asking yourself "how many steak recipes are there?" Well, far more than even I dreamed. In this case, about 50 steaks and 50 cakes, each paired. This is the definition of indulgent. 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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