By:
John “Spinaker” Bowlsby
This moderately priced 4-Burner Gas Grill caught our eye. We love gassers with an external infrared ceramic side burner that provides intense, searing heat. The Kenmore 4-Burner Gas Grill is a good option for someone looking for value and functionality. While this grill will not last a lifetime, it will fit the bill for a budget conscious griller who wants some useful extras without a huge price tag. Click here to read all about it and see how we rated the one.
NEW
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Camp Chef Pellet Grills have a knack for coming up with simple solutions to common pellet grill complaints and here they go again. To increase smoke flavor on their Woodwind Pro, Camp Chef adds a Smoke Box that slides in from the front over the firepot and burns wood chunks over the wood pellet fire. Does it work? Read our review to find out.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Weber's popular Genesis Gas Grills are a perfect option for those who have grown tired of constantly replacing cheap entry-level gassers and want better quality, performance, and durability. Weber's 2022 models are, in many ways, the best Genesis lineup yet.
By:
Bill McGrath, AmazingRibs.com Chief Thermometer Reviewer
Read our complete review of the ThermoPro TempSpike wireless thermometer that received a Gold Medal for good performance and ease of use.
By:
Big Jim Maivald, Former AmazingRibs.com CTO
Magma created a stainless steel grill that could survive the harsh saltwater climate found along shores and harbors. Although you wonโt be using their products for any BBQ competitions or smoking, they are perfect for harbor cookouts and can even produce a decent char when desired.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
In the comprehensive book, Real Food/Fake Food, acclaimed author and reporter Larry Olmsted tells a sordid tale of fraud, mislabeling, illegal ingredients, imposters, and government malfeasance in our food supply.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Slow 'N Sear, continues to expand their catalog with a portable 18" charcoal grill called the Travel Kettle. Whether stationed on a small patio, cruising in your RV, or on the go to a weekend cabin rental, this platinum medal grill deserves consideration.
By:
Bill McGrath, AmazingRibs.com Chief Thermometer Reviewer
The ThermoPro TP-420 is a combination infrared (IR) gun and an instant-read thermometer at an attractive price point. Be sure to read our full review and rating.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
In celebration of the 70th anniversary of Weber's iconic kettle grill, the manufacturer has introduced a limited edition version of their 22" charcoal grill! Learn more about what makes it so unique by reading our full platinum medal review of the anniversary kettle grill.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here are about 150 great BBQ and food tunes including Meathead's theme song 'You Can't Hurry Ribs' based on 'You Can't Hurry Love' by Diana Ross.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you want to start a career in food photography why start from scratch. Here's some proven to get the job done and produce stunning results.
Foodgrade hardwood pellets are available from multiple suppliers and supply a consistent source of heat and smoke for your pellet smoker.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Check out the custom barbecue gear we've designed to entertain your family and guests at your next barbecue!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Our smoked variation on our famousย Memphis Dust recipeย takes it to the next level. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Our Tuscan herb poultry rub and dry brineย has parsley, sage, rosemary, thyme, and other goodies, all singing in harmony.ย Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness.
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