Recipe Search

Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here’s everything you need to know about making the ultimate holiday bird. We also bust some myths, discuss side dishes, and so much more!

You can bake bread on a grill? Yes! It’s super easy. The beauty of quick breads is that you don’t need any yeast. With this Irish soda bread recipe, you don’t even need an oven. With steady indirect heat and the lid down, your gas or charcoal grill functions like an outdoor oven. Luckily, Irish […]

Tired of the same smoked baby back ribs? Add a surprise depth of flavor by curing the ribs like bacon before smoking. Here’s the recipe.

It’s the irony of being a cookbook writer: you always look forward, not back. That is, you’re always thinking about new recipes—not those favorite dishes you created for cookbooks past. I recently had a chance to revisit two such dishes at this year’s Barbecue University: Pac-Rim rotisserie chicken and Thai grilled beef salad. Both owe […]

In this recipe, the classic Mexican stew, pozole rojo, is made super-juicy and a little smoky with the science of sous vide que. If you’re looking for a stick-to-your-ribs meal, you can’t do much better than Mexican pozole. It’s full of deep flavors, feeds a crowd, and is pretty easy to make. The one caveat: […]

Here’s Nobu’s world famous miso black cod dish, reverse-engineered and simplified for home cooks as miso maple salmon. Nobu Matsuhisa is among the world’s most famous chefs. He specializes in Japanese food with a Peruvian twist and operates more than 50 Nobu restaurants around the globe, each of which serves his most celebrated dish: miso […]

Sous vide and live fire grilling come together in this delicious twist on tacos featuring Asian-inspired flank steak.

This smoked fish dip recipe makes for a most hospitable way to start a dinner party. Serve it on crackers, toasted slices of baguette or bagel, bagel chips, crackers, matzoh, potato chips, or carrot and celery sticks. Or use it to make the best fish salad sandwich ever. You can find smoked fish locally or […]

If you are a fan of the club sandwich then you are certain to fall in love with this carb-free deconstructed version featuring sous vide and griddle-grilled stuffed chicken breasts.

This recipe is excerpted from the book “The Meathead Method” Koji is a fungus, Aspergillus oryzae. It is used in making sake, miso, tamari, soy sauce, bean pastes, and even some yogurts. It can be used on meats, vegetables, and even butter with exquisite results. Its enzymes can transform a wide range of foods, both […]

There is arguably no hotter (no pun intended) segment of the outdoor cooking industry than griddles. In addition to new high-end equipment from such manufacturers as Weber and Traeger, as well as the continued dominance of the Blackstone brand, the creativity in recipes being shared via social media is truly remarkable. As such, we have […]

Dan Gertsacov travels to Laos to learn to prepare this authentic larb salad (a.k.a. laab or laap) recipe for the AmazingRibs.com community. While the original uses water buffalo, he uses ground beef here.

Smoked fish paté? Think tuna salad from France on steroids. You can serve this like a dip for chips, a spread for crackers or toast points, make a sandwich with a tomato and melted cheese, plop it on top of a green salad, mix it with elbow pasta, rollups, serve accompanied by a platter of […]

Pork shoulder is slowly simmered in a copper pot to create deliciously addictive, authentic carnitas! Sterling “Big Poppa” Ball shows you how in this recipe!

Get your tastebuds buzzing with this flavor-packed twist on a traditional smash burger, featuring smoked BBQ brisket.