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By: Brigit Binns
Version 2 is significantly expanded and improved
We’ve all experienced BBQ chicken featuring charred skin, burnt sauce, and undercooked meat. No more! Say goodbye to dry, stringy, cardboardy, boring birds and say hello to the most tender, flavorful, juicy chicken you ever tasted.
With “Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker” by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken. Learn how to buy the best birds, the right way to butcher, how to spatchcock, how to wet and dry brine to keep it juicy, the ins and outs of smoke roasting and reverse searing, all about pink juices and safe cooking temperatures, the tools you need, and carving. There are numerous well-tested recipes, delicious spice rubs, barbecue sauces, and much more.
Deep Dive Guides is the ebook imprimatur of Meathead’s AmazingRibs.com. It is a growing series of ebooks in which we have attempted to share our breadth and depth of experience on a variety of culinary topics. They are designed to give you an inexpensive deep dive into a topic so you come away knowledgeable and confident. They contain numerous links to pages on the internet and videos for more info. You will enjoy this book best if you read it while you are connected to the internet.
It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative!
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Some of this content is scattered among the 2,000+ pages on Meathead’s AmazingRibs.com. Although websites are great references, they are not great learning environments, not nearly as good as books. We think that binding together carefully edited articles in an organized flow from start to finish in book format, is a far better way to learn than from articles scattered around on a website.
Some of this info appears in other Deep Dive guides because we think that it is important that they all contain foundational info on such things as meat science, safety, tools, etc. So we have included the most important info within these pages and written new, previously unpublished, related info. Enjoy!
IMPORTANT NOTE: Members of the AmazingRibs.com Pitmaster Club get all our Deep Dive Guides for free and if you buy one of our rubs or sauce, you can download one for free.
Published On: 10/11/2020 Last Modified: 1/10/2023
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GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.
The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club:
AmazingRibs is where you go,
To get the best advice,
You’ll find out how, to smoke a cow,
And it will turn out nice.
Smokers, gadgets, recipes,
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The how, the why, and what to try,
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Selection, prep, and cook techniques,
Marinades and such,
Rubs and brines and temps and times,
And how to use the Crutch.
Brisket secrets are revealed,
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I want some more, I’ll have them for,
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Memphis Dust did suit them well,
I served them without sauce,
Not 3-2-1, not overdone,
No precious flavor loss.
Jambo, Lang, or Meadow Creek,
It’s hard to make the call,
Almost a crime, so little time,
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No need for budget breach,
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Myron Mixon, Johnny Trigg,
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They’re all good, I like them fine,
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This web site is da bomb,
For what to do, browse over to,
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Tired of seeing popup ads?
No need to throw a fit,
Don’t you know, just spend some dough,
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The answer’s clear, put down your beer,
And order Meathead’s book.
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