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GreenPan Valencia Pro Nonstick Pan Review

By:

Meathead

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.

Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill And Smoker E-Book

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. Say goodbye forever to charred skin, burnt sauce and undercooked meat. Explore chicken recipes, tips, and so much more.

Give The Gift Of Membership With The AmazingRibs.com Pitmaster Club Gift Card

By:

Dave Joachim

We can up your game! The Pitmaster Club is a real barbecue community, a place to learn, make friends, and have fun. Membership is only $23.95 a year. Give someone the gift of membership and they’ll receive a gift that keeps on giving!

Gunter Wilhelm Premier ProCut 10 Inch Serrated Offset Bread Knife

By:

Meathead

The Gunter Wilhelm Premier ProCut 10 inch Serrated Bread Knife is a superb blade with a wicked sharp cutting edge that is also drop dead gorgeous.

Gunter Wilhelm Premier ProCut 8 Inch Chef Knife

By:

Meathead

This is a superb chef knife with a wicked sharp 15 degree cutting edge that is also drop dead gorgeous.

Amazing Ribs Made Easy: Everything You Need To Know About America’s Favorite Food, Pork Ribs

Discover everything you need to know for preparing America’s favorite food, pork ribs, with this comprehensive book. In it you’ll find several tasty recipes, a glossary of rib terminology, a guide to prepping ribs including how to remove the membrane and trim them, recommended smokers and grills, and so much more.

Upper Deck Stainless Steel Grate For Weber Kettle

By:

Meathead

This stainless steel rack adds a lot of additional space to your 22″ Weber Kettle. Perfect for grilling, smoking, and warming buns, meats, and veggies. For indirect cooking you can double your output.

Sous Vide Que Made Easy: How To Deliciously Marry Sous Vide With The Grill And Smoker

By marriage of water and fire, sous vide with the grill and smoker, we can achieve extraordinary results, in some cases, better than with either cooking method on its own. You can get extraordinarily tender, juicy, safe, and flavorful foods.
With this exclusive book you will learn all the basics of sous vide que.

Grilltastic Introduces The Best Grill Brush Ever

By:

Meathead

This superb Grilltastic grill brush is well built but its superpower is that it sprays steam and that removes everything, including all grease and carbon, in a hurry. Simply fill the water tank, plug it in, click the switch, and in a few seconds the 1500 watt steam generator will have the grates looking like new.

Beat the Heat With Weber Long Handled Tongs And Spatula Set

By:

Clint Cantwell

A quality set of spatula and tongs are essential for good grilling. We recommend those with long handles such as the Weber Original 2-Piece Stainless Steel Grilling Tool Set as they keep you as far from the heat as possible. The set is dishwasher safe, while the soft touch handles offer comfortable non-slip grip.

Mercer Culinary Granton Edge Slicer Makes Slicing Brisket a Breeze

By:

Clint Cantwell

Create perfect slices of brisket, tenderloin, or roast with the Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, an inexpensive workhorse used by countless professional kitchens. Its 11-inch length makes slicing large cuts of meat a breeze while the scalloped edge ensures the meat won’t stick to the blade.

Breville BOV845BSS Smart Oven Pro Review

By:

Clint Cantwell

Say goodbye to subpar toasters and toaster ovens and hello to the amazing multi-function Breville BOV845BSS Smart Oven Pro 1800 W Convection Toaster Oven! whether its toasting bagels, baking cookies, or re-heating pizza, this top notch toaster oven can do it all while heating up in a fraction of the time of your oven.

RSVP Endurance Stainless Steel Measuring Spoons Review

By:

Charlotte Wager

What can go wrong with measuring spoons? A lot. Trying to fit them into little spice jars is the worst. These rectangular measuring spoons from RSVP make it so much easier. The 18/8 stainless steel set includes everything from 1 tablespoon down to 1/8 teaspoon. Read our review here.

Professional Brazilian Steakhouse Knife Set

By:

Meathead

Machine washable professional Brazilian steak knife set hand selected by Meathead.

Work Sharp Ken Onion Edition Knife & Tool Sharpener Is a Workhorse

By:

Dave Joachim

The Work Sharp Ken Onion Edition Knife & Tool Sharpener is a workhorse. This smartly designed electric sharpener can handle an amazing array of knives and blades and is easily adjustable to almost any blade angle. It’s fairly inexpensive, too.

Cave Tools Stainless Steel Pulled Pork Shredders and BBQ Meat Rake

By:

Rick Browne, Ph.B.

Shred smoked pork butts, chuck roasts, chicken, and more with ease thanks to our highly rated Cave Tools Stainless Steel Pulled Pork Shredders and BBQ Meat Rake. Unlike plastic shredders, these are made from 430-grade stainless steel and feature comfortable polybutylene succinate (PBS) plastic handles.

The Best Stand Mixer For A Kitchen’s Biggest Tasks

By:

Clint Cantwell

A quality stand mixer is definitely an investment but there is very little that a beast like the KitchenAid Artisan Stand Mixer can’t handle, especially with the countless accessories that are offered. If, however, you only need to whisk and blend, a KitchenAid hand blender does a great job and saves a lot of space.

Corkscrews: Screwpulls and Imitators

By:

Meathead

The finest corkscrew ever designed is a gadget called the Screwpull. Actually there are three excellent models of Screwpull and there are some Screwpull imitators that work pretty well. At the center of the concept is an extra-long, wire helix with an extra wide spiral and an extra sharp tip for piercing corks.

The Science of Good Food by David Joachim and Andrew Schloss

By:

Meathead

The authors explain what ingredients are made of, how they behave when cooked, and how various methods work. A very thorough A to Z encyclopedia of food science.

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee

By:

Meathead

From the country’s foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

By:

Meathead

If you want to know why we do what we do in the kitchen, not just what to do or how to do it, this fat tome is a must have.

Books on Food Science: The Food Lab, Better Home Cooking Through Science

This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals, and a James Beard Award.

Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay

Franklin Barbecue in Austin is widely considered the best in the world and people stand in line for hours to get in.

Steak: One Man’s Search for the World’s Tastiest Piece of Beef by Mark Shatzker

By:

Meathead

This book is great story telling as we follow an inquisitive writer on his quest for great steak.

Planet Barbecue! by Steven Raichlen

By:

Meathead

Beautifully photographed in color, this book won a Julia Child Cookbook Award. Raichlen’s most recent book, it is the best of his five barbecue books.

Meathead: The Science of Great Barbecue and Grilling

By:

Meathead

With 400 pages and more than 400 of my photographs plus color illustrations, there is new material and new recipes not on this website, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish.

Meat 2.3-Ounce Injector Gets The Job Done On a Budget

By:

Meathead

This heavy 304 grade stainless steel injector (most others are plastic or a cheaper metal with a chrome coat) holds 2 ounces of fluid and comes with three needles, an 8 cm (3″) for thin cuts of meat, and two 15 cm (6″) needles for thicker cuts.

CharGon Grill Grate Cleaner Works Better Than a Brush

By:

Meathead

CharGon is a solidly build grill grate cleaner with a U-shaped tip that makes it easy to scrape the tops, sides, and bottoms of round grill grates with no risk of rogue bristles and the health hazard they present.

Spot Remover Takes Care Of Food And Grill Grease Stains

By:

Meathead

A spot remover that will remove the grease stains on almost all my shirts is something I considered to be as elusive as unicorns and perpetual motion machines. So I bought a 2 ounce bottle and tried it. One drop was enough clean a shirt so well that I could not find where the stain had been originally.

Aircraft Aluminum GrillGrates (TM) Are the Best Thing to Happen to Gas Grills Since Sear Burners

By:

Meathead

GrillGrates are an amazing invention featuring reversible interlocking panels that increase the grill surface temperature, reduce flare-ups, and deliver perfect sears. GrillGrates also come in a variety of shapes and sizes so that you can customize them according to the size of your gas, charcoal, or pellet grill.

Kyocera Pepper Mill Makes It Easy to Adjust the Grind

By:

Meathead

The Kyocera Everything Mill Adjustable Grinder allow you to dial in the size of your grind from coarse to fine and it grinds all kinds of spices from pepper and salt to coriander and cumin. Fresh ground pepper has much more flavor than the pre-ground. And the size of the grind matters making this a perfect choice.

Garlic Press: A Kitchen Gadget You’ll Actually Use

By:

Meathead

A good garlic press is an important kitchen tool and the Trudeau Garlic Press is the perfect choice. The Trudeau press is sturdily built, and is easy to grip. It’s also quite easy to clean, and has a large hopper to hold big cloves. Avoid non-stick garlic presses.

Weber’s Grill Pan Sears and Lets Some Smoke Through

By:

Meathead

The Weber Style Grill Pan has plenty of slots for smoke to travel through, and plenty of surface to brown things like salmon cakes. Handles make it easy to position on the grill and to carry food from your prep area to the grill and back.

Big Poppa BBQ Mats Are the Best Way to Smoke Small Things Like Nuts

By:

Meathead

Big Poppa BBQ Mats are a sturdy wire mesh screens with a non-stick coating capable of resisting grill temperatures, and they are easy to clean. Use them to grill jalapeno poppers, onion rings, potato slices, mushrooms, bacon, and biscuits, and to dehydrate tomatoes and smoke nuts.

Culina Grill Basket Is Like A Frying Pan For Your Grill

By:

Meathead

Grill toppers are essential for grilling and smoking small objects such as slices of onion and peppers, and nuts, and I prefer them for small chunks of meat rather than skewers. I also prefer mesh types like this Culina Stainless Steel Mesh Vegetable Grilling Basket one because they let in more smoke and flavor.

Weber’s Inexpensive Rib Rack Helps You Get More Ribs On

By:

Meathead

Expand the number of racks of ribs you can cook at one time with this handy tool. Thanks to the Weber Original Rib Rack For Grilling, you can fit five slabs of ribs on a small grill, holding them upright with enough airspace between them to allow airflow and smoke penetration.

Paint on BBQ Sauce With a Silicone Basting Brush

By:

Meathead

Silicone brushes are the best thing to happen to barbecue since the charcoal briquet. I long ago relegated my natural and nylon bristle brushes to cleaning computer keyboards. Silicone brushes load up with lots of sauce, deliver it evenly, and are easy to clean and decontaminate.

The Best Charcoal Starter, The Weber Charcoal Chimney

By:

Meathead

If you’re in the market for a great charcoal starter, there is no reason to look any further than the Weber charcoal chimney. The Weber brand of chimney is my favorite by far and it lasts longer than the cheaper models. A Weber chimney holds about five quarts, or about 80 briquets. You can also cook on it!

OXO Good Grips Stainless Food Scale with Pull-Out Display Review

By:

Meathead

I don’t know how I lived without a good, accurate digital kitchen scale for so many years. If you ever mix up anything with flour, weigh it instead of measuring it with cups. It’s so much more accurate.

G & F 8115 Premium Grain Leather Gloves Reviewed And Rated

By:

Rick Browne, Ph.B.

Made from genuine grain cowhide and suede with a cotton lining, The G and F Premium Grain Leather Gloves are an excellent option when seeking high heat gloves though prolonged contact with direct flame is not advised. The gloves have 14.5 inch sleeves to protect your forearms and can be washed with soap and water.

The Slow ‘N Sear, The Single Best Accessory For The Weber Kettle Ever

By:

Meathead

For about $90 you can easily convert a standard Weber Kettle into a much better grill as well as a smoker capable of making restaurant quality smoked ribs, pulled pork, beef brisket, turkey, salmon, or whatever you want to smoke.

Green Mountain Grills Wood Fired Pizza Attachment Review

By:

Dave Joachim

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.

LED Concepts BBQ Grill Light With Magnetic Base And Clamp

By:

Clint Cantwell

The weather resistant LED Concepts’ BBQ Grill Light features super bright LED lights, a 22-inch flexible gooseneck that rotates 360 degrees, a magnetic base, and a clamp for grills with non-magnetic surfaces such as stainless steel. All of that for approximately $20! The only downside? The LED bulbs aren’t replaceable.

Steak And Cake by Elizabeth Karmel

By:

Meathead

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.

Serial Griller, Grillmaster Secrets For Flame-Cooked Perfection by Matt Moore

By:

Meathead

A fun, beautifully photographed cross country visit with some of the top grillers in the nation including Meathead

The Griddle Hood Review

By:

Paul Sidoriak

The Griddle Hood from Yukon Glory is a useful accessory for outdoor griddles. It works with almost nearly every outdoor griddle on the market. On a typical 36 inch griddle, the hood will cover about half the cooking surface, helping to trap heat, melt cheese, and block wind. Check out our full review.

Sear Daddy Turns Your Pellet Cooker Into A True Pellet Griller

Looking to get a great sear from your pellet cooker? The Sear Daddy Universal Pellet Grill Searing Station replaces your cooker’s current heat diffuser with a funnel shaped one. Its “flavorizer bars” and lava rocks create a dedicated searing station with 360 square inches of grill space. Read our full review.

Thin Blue Smoke by Doug Worgul

By:

Meathead

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.

Heavy D Amps Up The Smoke in Most Pellet Cookers

Want more smoke from your pellet cooker? The Heavy D Stick Burning Heat Diffuser replaces your cooker’s current heat diffuser and includes perforated chambers for holding wood logs or chunks that generate smoke for about 2 hours. Read our full review.

We Discover The Best Burger Flippers Ever

By:

Meathead

These double spatulas, or oversize tongs if you prefer, made from sturdy stainless steel, are the best thing to happen to burgers since buns and fish filets since tartar sauce. Slip it under the burger or filet, clamp down, flip and gently slide back onto the grates. No more broken burgers or filets.

Hestan Cue Smart Cooking System Review

By:

Paul Sidoriak

Create perfect dishes every time with the Hestan Cue Smart Cooking System, an induction cooker controlled by an app from your smart phone or tablet via Bluetooth. Sensors in both the base unit and pan or pot communicate with each other to keep your food in the proper temperature zone for cooking any particular dish.

Clean Grill Grates Safely With The 3 Sided Weber Grill Brush

Remove excess debris from your grill grate between cooks with this 18-inch 3-sided brush from Weber. Unlike some brushes that can lose bristles and end up in food for possibly deadly results, this Y-shaped brush features interwoven bristles. Equally its long handle keep you a safe distance from the grill’s heat.

Simply Works Sous Vide Lid for Anova Precision Sous Vide Review

By:

Clint Cantwell

For owners of the Anova Culinary Sous Vide Precision Cooker the Simply Works Sous Vide Lid for Anova is a must own. This silicone lid designed to cover an 11-inch stock pot and features a cutout specifically sized to fit the Joule. The lid also features a hook and handle for opening.

Simply Works Sous Vide Lid for Joule Sous Vide Review

By:

Clint Cantwell

If you’re a frequent user of the popular ChefSteps Joule sous vide immersion circulator, then the Simply Works Sous Vide Lid for Joule is a must own. This silicone lid designed to cover an 11-inch stock pot and features a cutout specifically sized to fit the Joule. The lid also features a hook and handle for opening.

Stasher 10-Inch Reusable Silicone Sous Vide Bag Review

By:

Clint Cantwell

Made of 100% pure platinum silicone, the Stasher re-usable sous vide bag is a great way to cut down on unnecessary plastic waste. Unlike traditional plastic bags, Stasher bags contain no BPA, no PVC, and no latex thereby keeping your food safe from contaminants. Simply insert the food, seal, and submerge!

Breville Joule Sous Vide Review and Rating

By:

Clint Cantwell

While there are countless sous vide immersion circulators currently available, one of our favorites is the Breville Joule, a sleek unit that not only performs extremely well, its compact shape fits easily in a kitchen drawer. WiFi and Bluetooth enabled, the Joule works in conjunction with the Breville/ChefSteps app.

Anova Culinary Sous Vide Precision Cooker Review

By:

Clint Cantwell

Join the sous vide revolution with the Anova Culinary Sous Vide Precision Cooker, a Bluetooth enabled self-contained heating and circulation unit that enables you to produce results that are impossible to achieve through any other cooking method. Here is our full review of this handy and compact immersion circulator.

BBQ Dragon Fans The Flames To Perfection

By:

Max Good

BBQ Dragon is a great product that accelerates startup of a fire with a battery operated fan. The Dragon creates a rip roaring, sear-hot coal fire in less than ten minutes. Clamp it on or bend the stainless steel goose neck into a circular base to rest on a flat surface then turn it on and let it work its magic.

1,001 Best Grilling Recipes

The definitive book on grilling everything from appetizers and side dishes to lamb, beef, hamburgers, sausages, fish & shellfish, wild game, chicken, game birds, turkey, pork, and desserts. Author Rick Browne is among the country’s best-known grilling authorities, and this book is the only grilling book you’ll need.

The Best Barbecue on Earth

With this groundbreaking book, you can experience grilling across 6 continents in 25 countries with 170 recipes. Here’s where barbecue goes global: pitmaster Rick Browne travels all over the world to bring you the best outdoor-cooking recipes on earth, all adapted for American grills and kitchens.

The Ultimate Guide to Grilling

Rick Browne has traveled across America and tasted everything it has to offer. In The Ultimate Guide to Grilling, Rick shares recipes for all kinds of barbecue concoctions like Coca Cola Chicken, BBQ’d Apple Pie, and Rodney’s Tequila Porterhouse. This book is indispensable for all kinds of barbecue fanatics.

The New Wine Country Cookbook

The New Wine Country Cookbook. Move over Napa, here is the only up-to-date, stunningly photographed gift book available on California’s hottest, fastest-growing wine country, the Central Coast, with 120 wine-friendly and wine-inclusive recipes.

The Cook & The Butcher

Here are 100 delicious recipes using popular cuts of meat, plus loads of tips from America’s favorite butchers. Each chapter begins with quick-cooking cuts and easy methods like stir-frying, then progresses to grilling, pan-frying, roasting, and braising. The perfect book for meat lovers and aspiring butchers.

Kissed by Fire

This book is a must-have for anyone with a wood-burning oven. It helps you develop an instinct for the primal force of fire itself. You’ll also learn to cook by sight and sound. Find tips on tools and enjoy dishes as varied as Wood-Oven-Baked Eggs, Ultimate Thyme-Roasted Chicken, and Wood-Grilled Cowboy Steaks.

Barbecue: Fire and Smoke

Barbecue: Fire and Smoke explains in detail how to create true barbecue using indirect heat and smoke along with plenty of reliable recipes. Learn which cuts of meat are best suited for barbecue and how to flavor, smoke and grill them. There’s even a chapter on building your own large insulated offset smoker.

Exclusively Kamado

Exclusively Kamado features 50 innovative recipes for your ceramic smoker and grill. Enjoy the kamado’s amazing ability to enhance the flavor of food with dishes like Hickory-Smoked Beef Tri-Tip, Chimichurri Spiced Ribs, Salt Block Grilled Bass, Grilled Stuffed Artichokes, and Brie in Puff Pastry.

The Flippin’ Awesome Backyard Griddle Cookbook

Grill up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can cook authentic diner and burger joint recipes in no time, including Diner-Style Omelets, Buttermilk Pancakes, Smashed Burgers, Asian Seared Salmon, and Grilled Pineapple with Ice Cream.

A Man, A Can, A Grill

David Joachim is back with 50 no sweat recipes you can fire up fast. Feast on hearty, healthy fare like Beer-Flamed Fajitas, Badass BBQ Chicken, Jah Mon Jerk Pork, Fungus Amungus Burgers, and more. Step-by-step instructions and full-color photographs make cooking foolproof for even the most culinarily challenged dudes.

Mastering the Grill: The Owner’s Manual for Outdoor Cooking

This New York Times bestselling grill guide helps you understand the science of grilling so you can transform it into an art. Find hundreds of tips and techniques, mouthwatering photos, and 350 surefire recipes, including everything from rubs and marinades to appetizers, entrees, side dishes, and desserts.

Williams Sonoma Grill School

From bestselling authors and grill experts David Joachim and Andrew Schloss comes Williams-Sonoma Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire. This all-inclusive guide to grilling features 30 easy-to-master lessons, dozens of failproof techniques, and over 100 mouthwatering recipes.

The Tailgater’s Cookbook

This cookbook provides 75 must-have recipes to make at the game or take along for tailgating. Feast on beer boiled shrimp, Memphis style ribs, and sophisticated desserts like tiramisu. Also includes tips on planning and essential equipment for cooking up a great party in the parking lot.

Multi Attachment Stick Blender Does It All

By:

Clint Cantwell

Unlike the stand-alone single task stick blender, I have simply fallen in love with my KitchenAid 3-speed stick blender that not only purees liquids in the pot, it also converts to an electric whisk for whisking eggs or cream; a mini food processor with locking lid for chopping small ingredients; and more.

BBQ Dragon Spin Grate Makes Charcoal Grilling Easier

By:

Paul Sidoriak

The BBQ Dragon Spin Grate rotates 360 degrees, making cooking on round kettle grills much simpler. Spin it to avoid flareups or easily switch between direct and indirect heat. The grate is hinged so you can easily add wood or charcoal, or adjust your fire without removing the grill grate. Read our full review.

HomeRight Charcoal Starter Lights Coals Fast

By:

Paul Sidoriak

The HomeRight ElectroLight Fire Starter gets your charcoal, fireplace, or wood stove ignited quickly. Up to 1300ºF of hot air lights a piece of wood or a pile of charcoal in about two minutes. When the unit gets dangerously hot, it will not re-start until it’s safe to do so. Click to read our full review.

The Spoon Spatula Combo Tool You Can’t Live Without

By:

Charlotte Wager

Called a “Mini Supoon” by the manufacturer Dreamfarm, this nifty spoon/spatula combo scrapes and measure every last drop from jars and containers. It’s cheap and comes in several sizes. With a nylon handle and silicone head, its clever bent handle lets the spoon sit up off of the counter so there’s never a mess.

Maximize Rib Cooking Space With the Rib Ring

By:

Clint Cantwell

Maximize the grilling space with the Rib Rings from BBQ Guru. This patent-pending design holds three racks of ribs upright in a circular pattern in the outermost ring, two racks in the middle, plus one rack or a whole chicken in the center ring.

The Pelican Elite 50 Quart Cooler Rated And Reviewed

By:

Rick Browne, Ph.B.

If you’re in the market for a heavy duty cooler, this might be the one for you. The Pelican Elite 50 Quart Cooler features 360 degree freezer-grade gaskets, 2 inch thick polyurethane insulators in the lid, and more. The Pelican is also the only cooler capable of preventing a 450-pound Grizzly bear from getting in.

Excalibur II Meat Shredder

By:

Rick Browne, Ph.B.

This model is for the pros, with lots of meat to shred on a daily basis. Also works well for potatoes and tamale meat.

Oxo Good Grips Meat Shredding Claws

By:

Rick Browne, Ph.B.

These shredders keep your hands further away from the hot meat. Heat resistant, money back guarantee, dishwasher safe.

Original Bear Paws

By:

Rick Browne, Ph.B.

These bear paws are ergonomically designed with ample spacing between the claws to allow plenty of clearance for the meat as you are shredding.

Victorinox Cutlery (454X) Ultrashield Cut Resistant Glove Review

By:

Rick Browne, Ph.B.

Strong and comfortable, the Victorinox Cutlery (454X) Ultrashield Cut Resistant Glove works well but looks different from other cut resistant gloves. This glove has no noticeable pattern of fibers or shields yet it is rated at ANSI cut level 7, making it significantly safer than many other cut resistant glove brands.

Victorinox (Ansi 9) Saf.T.Gard Stainless Steel Mesh Glove Review

By:

Rick Browne, Ph.B.

Victorinox (Ansi 9) Saf.T.Gard Stainless Steel Mesh Glove is an excellent glove for protecting against knife cuts, though it will conduct electricity and will not withstand the force of power driven blades, saws and tools. This glove earned ANSI’s highest level of cut and puncture protection (9).

Kaffyad (Ansi 5) Cut Resistant Gloves Review

By:

Rick Browne, Ph.B.

Made with 13GPE/glass fiber cores, the Kaffyad (Ansi 5) Cut Resistant Gloves are extremely light and, like most, ambidextrous. The elastic cuff provides a snug fit snugly and helps prevent buckling, puckering and bulging.The Kaffyad cut resistant glove is available in S/M and M/L sizes. Hand and machine washable.

Cleanpower (4544) Safety Cut Proof Stainless Steel Metal Mesh Butcher Glove Review

By:

Rick Browne, Ph.B.

The Cleanpower Safety Cut Proof Stainless Steel Metal Mesh Butcher Glove is constructed from woven stainless steel wire mesh and comes with a white cotton glove for comfort and cleanliness. It’s cut and stab resistant, ambidextrous, and has a high protection grade of 5. It is also adjustable for a variety of sizes.

DIY Cocktails

By:

Meathead

A quality cocktail recipe book is a must for any home bar and one of our favorites is “DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks” by Marcia Simmons and Jonas Halpren. DIY Cocktails is based on categories and ratios so we can understand the concepts of what the elements of a balanced mix.

Bar Necessities: Choosing The Right Beer Glasses, Mugs, Tankards, And Steins

By:

Meathead

No bar would be complete without quality glassware including beer glasses, mugs, tankards, and steins. Here is as assortment of some of our favorite choices for your bar glassware collection including where to purchase them.

Bar Necessities: Discovering Schrafft’s Luncheonette Glass

By:

Meathead

Schrafft’s Luncheonette-Style Glass with Holder Gift Box Set of 2) are a wonderful addition to your home glassware collection. These nearly-forgotten glasses, supported by gleaming stainless-steel holders and accompanied by elegant, long-handled spoons, are perfect for milkshakes, ice cream sodas, or hot rum drinks.

Bar Necessities: Selecting The Right Champagne Flutes

By:

Meathead

If you enjoy champagne and/or sparkling wine, quality champagne flutes are an important addition to your home bar. These tall slender glasses not only look elegant, they retain the fizz longer.

Bar Necessities: The Right Wine Glasses For The Job

By:

Meathead

When it comes to selecting the right wine glasses, simple all-purposes glasses are just fine. All you truly need is an opening wide enough so your nose fits in when you sip and dishwasher safe with a stem that fits. I know the wine snobs will cringe, but I never bought into the need for a broad array of glasses.

Bar Necessities: Our Favorite Martini Glasses

By:

Meathead

Elegant martini glasses add a touch of class to any cocktail party. Unlike most bar glassware, martini glasses have become an art form. Some are quite elegant, whimsical, even spectacular. I have about 20, no two alike, so people can sit them down and remember which is theirs. Here is my favorite among them all.

Bar Necessities: Exceptional Collins and Rocks Glasses

By:

Meathead

You’ve stocked your bar with all of the right liquors and bar tools but now you need the right glassware including two of the most important pieces of a collection — Collins glasses and rocks glasses. Here is our favorite 16 piece collection. They’re heavy and clunky, but hard to break, and I love the cool retro look.

Bar Necessities: Selecting A Properly Designed Wine Decanter

By:

Meathead

If you are a wine enthusiast then owning a well designed wine decanter is a must, but that doesn’t have to mean the most expensive one. You want a wine decanter with a wide mouth, large capacity, steady base, and a good pouring lip. They can be used to aerate young wines or for pouring off sediment that forms with age.

Bar Necessities: The Right Muddler For Mojitos And More

By:

Meathead

Many classic drinks such as mint juleps and mojitos use fresh mint leaves. More modern drink recipes use herbs such as basil. To extract their flavors they are placed in the shaker or glass and crushed with a mini-baseball bat called a muddler, a must if you enjoy mojitos and other muddled cocktails.

Bar Necessities: Adding A Citrus Juicer To Your Home Bar

By:

Meathead

There are few things better than fresh citrus in your cocktail. This stainless steel juicer is an elegant and effective way of juicing citrus, thereby making it a valuable addition to your bar or kitchen.

Bar Necessities: Selecting The Right Bar Spoon

By:

Meathead

Long and slender with a spoon at one end and tines on the other, the bar spoon is a very handy multi-function tool for any home bar. Here is one of favorites which, as a bonus, comes with a muddler for muddling mint, fruit and so much more.

Bar Necessities: Reviewed Oxo Cocktail Strainer

By:

Meathead

A cocktail strainer is a valuable addition to any bar and the Hawthorn-style cocktail strainer from OXO is a great choice. It fits over the top of a cocktail shaker, keeping ice and seeds out of your drink. It has a short handle for storing, and a slightly raised lip to make pouring easier with less spillage.

Bar Necessities: The Best Cocktail Shaker Kit

By:

Meathead

Cocktail shakers often come as a kit with all the tools you’ll need. Our favorite among the countless cocktail shaker kits is one from Libbey, featuring a 20 ounce glass mixing glass, stainless steel shaker, and stainless steel Hawthorn-style cocktail strainer. It’s dishwasher safe, although hand washing is best.

Bar Necessities: Choosing The Right Measuring Shot Glass

By:

Meathead

The best cocktails are accurately measured and mixed and that means owning a quality measuring shot glass. Sadly, the numbers wash off many of the glass measures so the tried and true metal two sided jigger from reliable Oxo with measurement etched into the stainless steel and a non-slip grip is the best choice.

There’s Nothing Like a Rice Cooker

By:

Meathead

A rice cooker cooks, steams and warms more than just rice! Here’s the one that we like best.

A Slow Cooker Has Multiple Uses

By:

Meathead

A slow cooker has myriad uses including braising when your oven is full or you want to leave the house without leaving the oven on. It’s also perfect for keeping all kinds of foods, including smoked pulled pork, warm for serving.

A Deep Fryer Isn’t Essential But Very Useful On Occasion

By:

Meathead

You can’t beat a deep fryer for making a large quantity of party food. The one holds 2.2 pounds of food, has a clever oil drainage system, a viewing window in the lid, a non-stick interior, and an air filter that helps prevent oil smells. Plus, it’s relatively inexpensive and compact for easy storage.

Dymo Labeler Review

By:

Meathead

Keep your stored food items organized and easy to find with an inexpensive labeler.

An Electric Coffee and Spice Grinder Can Improve Your Cooking

By:

Meathead

Freshly ground coffee beans and freshly ground spices are so much better tasting. Whole beans and seeds keep better longer in the pantry. Just pick up a cheap grinder and it will improve the taste of your coffee and your cooking.

A Blender That Pulverizes The Competition

By:

Clint Cantwell

If you make a lot of smoothies, sauces, and other blended foods then a high quality blender is in order. While there are several decent economically priced blenders out there, the lifespan of these models tends to be short due to inferior parts and a lack of horsepower, especially compared to a Vitamix or Oster.

A Food Processor Is An Essential Small Appliance

By:

Meathead

A blender on steroids, this essential tool does a better job on thick purees like pestos. Plus, it comes with attachments that allow you to shred, slice, and grate your way to greatness.

An Electric Hand Mixer Whips Sauce, Batters, And More In a Jif

By:

Meathead

An electric hand mixer whips up batters lickety split. Plus, if you don’t make doughs and batters often, it’s much cheaper than a stand mixer.

Selecting The Right Juice Pitcher

By:

Meathead

f you enjoy fresh juice then a quality pitcher is a must for your kitchen. When selecting a pitcher, we prefer one from Rubbermaid that holds one gallon of liquid, has markings on the side for quart measurements, and has a tight lid so that you can shake the juice without it splattering it all over your kitchen.

Keep Sauces Warm Longer With A Quality Thermos

By:

Clint Cantwell

A quality thermos is key to keeping sauces warm longer. Whether you are serving it at a backyard cookout or are a competitor wanting to keep sauce piping hot for turn-in boxes, a thermos like my favorite, the 64-ounce Yeti Rambler, is the perfect solution. It’s also great for traveling with homemade Thanksgiving gravy!

Nesting Mixing Bowls, A Must For Any Kitchen

By:

Meathead

If you cook, you need mixing bowls. Heat proof glass like Pyrex and stainless steel are good choices because they can go in the oven. When making your selection, note that glass can be used in the microwave and that metal cannot. Glass also looks nicer as a serving bowl while stainless bowls are lightweight.

Rubbermaid Stain Shield Plastic Storage Containers Have Several Advantages

By:

Meathead

Plastic storage containers are versatile, multipurpose, essential items in any kitchen. Keep a variety of sizes on hand for various liquid and solid foods.

Keep Ingredients Fresh With Airtight Canister Sets

By:

Meathead

Airtight canisters are a must in any kitchen as they help keep ingredients fresh much longer. If you don’t put the flour in an airtight canister, it can lose quality, but worst of all, it will attract pantry moths, a most unwelcome infestation. You need a canister for flour, sugar, brown sugar, rice, coffee, and tea.

Other Kitchen Tools: Duct Tape

By:

Meathead

A home without a roll of duct tape is like a bicycle without wheels.

Other Kitchen Tools: Rubber Bands

By:

Meathead

No kitchen is complete without a stockpile of rubber bands in a variety of sizes.

Other Kitchen Tools: Plastic Wrap

By:

Meathead

Plastic wrap is an essential staple for any kitchen. Get the kind that clings to bowls so you can keep your food air tight.

Other Kitchen Tools: Double Strength Aluminum Foil

By:

Meathead

Heavy duty aluminum foil is a must have staple for any kitchen and for any backyard cook’s arsenal of tools.

Other Kitchen Tools: Butcher String

By:

Meathead

No kitchen is complete without butcher string. It’s really just food grade kite string that is used for tying roasts and more.

Other Kitchen Tools: Kitchen Towels

By:

Meathead

Every kitchen needs a quality set of utilitarian kitchen towels and terry cloth is the best! Avoid towels with fringes to catch fire.

Other Kitchen Tools: Silicone Baking Mats

By:

Meathead

The newfangled replacement for parchment paper: non-stick for rolling dough; heatproof for baking.

Other Kitchen Tools: Rolling Pin

By:

Meathead

One simple wooden rolling pin ought to do the trick.

Other Kitchen Tools: Corn Holders

By:

Meathead

Corn holders help to keep your buttered corn off your lap. The great thing about this set is that each pair fit nicely together for storage.

Other Kitchen Tools: Can/Bottle Opener

By:

Meathead

A magnetic can opener can handily kept on the refrigerator door in case of emergency.

Egg Timer and Egg Slicer Review

By:

Meathead

These two tools can make cooking and slicing hardcooked eggs much easier. The slicer can be used for bananas and soft vegetables as well.

Other Kitchen Tools: Mortar And Pestle

By:

Meathead

A heavy duty mortar and pestle is perfect for grinding whole spices snd seeds for home made rubs.

Other Kitchen Tools: Assorted Funnels

By:

Meathead

If you’ve ever tried filling a bottle with a small mouth then you know how nice it is to have one or two funnels on hand.

Other Kitchen Tools: Corks

By:

Meathead

Corks are useful for resealing open bottles, especially the T-top cork.

Other Kitchen Tools: Bag Clips

By:

Meathead

Perfect item for maintaining freshness of food stored in bags.

Other Kitchen Tools: Nut Tools

By:

Meathead

A couple of nut tools you will find handy.

Juice All Kinds of Citrus With An Old Fashioned Juicer

By:

Meathead

When it comes to juicing oranges, nothing works better for me than an old fashioned juicer with a little built-in bowl and a strainer like grandma used. Juices lemons and limes too!

Other Kitchen Tools: Scrubbie Sponges

By:

Meathead

Sponges are essential for keeping your kitchen clean. We prefer those with non-sturdy abrasive scouring pads for scrubbing off stuck-on food.

Other Kitchen Tools: Bottle Brushes

By:

Meathead

You need a bottle brush to keep your thermos, jelly jars and basting bulbs clean.

Other Kitchen Tools: Openers

By:

Meathead

Can and lid openers are essential kitchen tools.

Other Kitchen Tools: Salad Spinner

By:

Meathead

There is no better way to clean your lettuce or spinach. Submerge it in water and then spin off all the water.

Make Perfect Mashed Potatoes With This Hand Held Masher

By:

Meathead

Nothing beats a great dish of mashed potatoes and while you can use a stand mixer to blend them, we find an old fashioned masher like the OXO Good Grips Wire Potato Masher to be the best tool. With very little elbow grease, you can mash your spuds plenty smooth, or if you prefer, as I do, you can leave in a few lumps.

Other Kitchen Tools: Scaler

By:

Meathead

This tool makes quick work of fish scales when preparing whole fresh fish.

Other Kitchen Tools: Ice Cream Scoop

By:

Meathead

Not only handy for ice cream, but a great way to portion ground meat for burgers.

Other Kitchen Tools: Spider

By:

Meathead

This is the Asian version of a slotted spoon and perfect for lifting food out of a deep fryer.

Other Kitchen Tools: Spaghetti Scoop

By:

Meathead

The best way to get spaghetti from bowl to plate.

Other Kitchen Tools: Long-Handled Slotted Spoon For Straining

By:

Meathead

You need this when you want to scoop the meatballs out and not the sauce.

Other Kitchen Tools: Long-Handled Spoon

By:

Meathead

Necessary for stirring pots of sauce or scooping them out.

Other Kitchen Tools: Ladle

By:

Meathead

Every kitchen needs a quality ladle. Get at least one with a mouth about 3-4″ wide and one small one for serving small amounts of sauce, gravy, or dressings.

Other Kitchen Tools: Wooden Spoon and Spatula

By:

Meathead

You need these for stirring and scooping with your non-stick pans.

A Nylon Whisk Is Perfect For Nonstick Pans

By:

Meathead

When it comes to selecting the right whisk, we have found a clear cut favorite in the nylon OXO Good Grips Balloon Whisk, especially because it can be used vigorously on a nonstick pans without scratching the surface. It is perfect for making scrambled eggs for whipping cream, and so much more.

Use A Food Mill For A Rustic Texture in Vegetable Purees

By:

Meathead

A food mill is a must for getting rid of seeds. It makes the best textured tomato sauce ever, pureed but with a little texture left in it.

Other Kitchen Tools: Tea Tools

By:

Meathead

Here’s a tea strainer and a tea ball.

Other Kitchen Tools: Sieve

By:

Meathead

A fine mesh sieve is good for washing fruits and vegetables.

Other Kitchen Tools: Colander

By:

Meathead

A good colander should have handles to avoid getting your hands burned.

Other Kitchen Tools: Fat Separator

By:

Meathead

The perfect tool for skimming fat.

Other Kitchen Tools: Measuring Cups

By:

Meathead

Measuring tools, including cups, are essential kitchen tools.

Other Kitchen Tools: Measuring Spoons

By:

Meathead

Measuring tools, including spoons, are essential tools.

OXO Splatter Screen Comes in Handy

By:

Meathead

A simple metal splatter guard helps keep your stovetop and other cookware cleaner so you don’t have to spend as much time washing up.

A Silicone Steamer Basket Cleans Easier Than a Metal One

By:

Meathead

A steamer basket is much less expensive than a steamer pot and can be used in almost any 1 or 2 quart pot you already have. Silicone cleans easier than the old fashioned metal ones.

Helen Chen’s Asian Kitchen Carbon Steel Wok Set Review

By:

Meathead

A wok is best for stir fries because of the high sides. Go for a flat bottom wok so it works well on American stovetop burners. This carbon steel wok set has everything you need to turn out tasty Chinese food.

Lodge 12 Inch Cast Iron Skillet Is An Everyday Essential

By:

Meathead

Cast iron provides intense even heat and can be used on a stovetop, in the oven, on the grill and is great for camping. Use a cast iron pan to press sandwiches, smash potatoes, and crush spices or nuts, too. The 12 inch skillet from Lodge is a great skillet for everyday use.

Elegant Stainless Steel and Glass Universal Lid Review

By:

Meathead

The Nordic Ware 12-Inch Universal Pan Lid is a vented pot lid you should keep handy when cooking. It fits most frying pans and saucepans and is much less expensive than the lids from high end manufacturers like All Clad.

Three Saucepans Are All You Need

By:

Meathead

When it comes to saucepans, you really only need 3 basic sizes: small, medium and large. The large is essentially a stockpot that you can use to boil pasta and to make stocks and large quantities of stews and BBQ sauce. The small and medium pans are for smaller quantities of soup and everything else.

Invest In Good Frying Pans, Unless They Are Nonstick

By:

Meathead

An assortment of pans for frying and sauteing is essential for a functional kitchen. Stainless steel with a core of aluminum is best for most sauteing and frying. Buy the best you can. It’s also helpful to have a couple nonstick pans on hand. For those, buy them cheap and replace them when they wear out.

French Press Coffee Maker Works Even If The Power’s Out

By:

Meathead

A French press coffee maker requires no electricity, is portable, easy to operate, and makes a great cup of coffee. Here’s a review of one of our favorite models that won’t crack.

An Old Fashioned Meat Grinder Lasts Forever

By:

Meathead

Grinding your own meat gives you fresher, better tasting meals. You can buy attachments for stand mixers and food processors, but an old fashioned hand operated meat grinder is inexpensive and will last forever. If you make hamburgers you can create your own signature beef blend featuring chuck, brisket, and more.

Graters and Grinders: Microplane

By:

Meathead

Very sharp blades for shaving hard foods or zesting citrus.

Graters and Grinders: Box Grater

By:

Meathead

Perfect for shredding cheese and making slaw.

Graters and Grinders: Mandolin

By:

Meathead

A handy tool for French fries or crinkle cut carrots.

Carving Fork

By:

Meathead

A carving fork is sometimes the best tool for holding meat steady when you slice it.

Peeler

By:

Meathead

The vegetable peeler is an indispensible tool in the kitchen.

Alaskan Ulu Rocker Knife

By:

Meathead

This tool, designed for skinning hides, comes in very handy in the kitchen, especially for mincing herbs.

Knife Storage

By:

Meathead

You need a place to store your knives. A block or magnetic strip would be just the thing.

The Messermeister Meridian Elite Knife Kit Travels Well

By:

Meathead

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.

Cleaver

By:

Meathead

This tool is essential for cutting through bones.

Gunter Wilhelm Premier ProCut 3.5 Inch Paring Knife

By:

Meathead

A short stiff blade with a sharp point makes the paring knife the tool of choice for fine work like slicing radishes, peeling apples, coring peppers. The Gunter Wilhelm Premier ProCut 3.5 inch inch Premier ProCut Paring Knife is a superb blade with a wicked sharp 15 degree cutting edge that is also drop dead gorgeous.

Chef’s Choice 120 Diamond Hone Pro EdgeSelect Electric Knife Sharpener Review

By:

Rick Browne, Ph.B.

This unit features three-stage precision sharpening for chef’s knives, butcher knives, sporting knives, and serrated knives. Its solid construction makes this a durable sharpener that can even handle commercial use.

AG Russell Ceramic Knife Sharpening Rods Can Be Used Frequently

By:

Rick Browne, Ph.B.

This V-sharpener uses ceramic rods set at 15° per side, creating a combined 30° angle on the blade edge. It’s a simple, inexpensive sharpener for frequent use.

Magazines and Periodicals: Nation’s Restaurant News

A classic trade publication, this glossy color tabloid comes out 50 times per year and is fat with trends and much more.

Magazines and Periodicals: Wine Advocate

By:

Meathead

Robert Parker is the most influential individual in the wine world. He and his associates taste thousands of wines each year, and that’s pretty much all you’ll find in this newsletter.

Magazines and Periodicals: Wine Spectator

There is a special issue devoted to their Restaurant Grand Award Winners, another on the Top 100 wines of the Year, and another on Great Wine Values.

Magazines and Periodicals: All About Beer

Easily the leading beer magazine, each of the six issues per year contains features about different beer types, breweries, the interesting characters who make it, places to drink it, beer and food matching, the politics influencing the marketplace and more.

Magazines and Periodicals: Bon Appetit

A big, sumptuous feast of recipes and ideas, drool inducing photos, probing interviews, memoirs, travel, tips on technique, culinaria, restaurant guides, product reviews, what to drink, trends, pop culture, and eternal culture.

Magazines and Periodicals: Cook’s Illustrated

This is a great cooking magazine. The authors have grown from a really good magazine that people in the know swore by, to a great website, to a TV show, and have recently added another magazine.

Books: DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks

I own several bartending guides and I’ve seen many others, but I have never seen anything like this.

Good Reading: The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World’s Fiercest Food Fight

By:

Meathead

Rich, complex, not like any other liver, more akin to eating a stick of the richest buttery cream cheese imaginable.

Good Reading: The Tummy Trilogy

By:

Meathead

The Tummy Trilogy is actually three books in one, all long out of print, but occasionally available used.

Books on Meat and Butchering: The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising

The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide.

Cookbooks: The New Wine Country Cookbook: Recipes from California’s Central Coast

This beautiful book whisks readers back to a lyrical time when California was a simpler place?? before it overflowed with too many people seeking Paradise?? to a fertile region nestled between Monterey and Santa Barbara.

Books on Meat and Butchering: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

Farr is a classically trained chef, butcher, and butchery instructor, at his 4505 Meats in San Francisco. In three chapters, Beef, Pork, and Lamb, he demonstrates his craft in hundreds of photographs.

Books on Meat and Butchering: The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips

Four chapters: Beef, Pork, Lamb, Veal. A lifetime of incredible recipes for cooks who are bored with the same old same old.

Books on Meat and Butchering: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat

Bruce Aidells has been a working butcher. He founded a sausage company and I’ll bet you’ve seen Aidells Sausages on your grocery shelves.

Books on Meat and Butchering: The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry

Edited by NAMI (formerly NAMP), this is the definitive reference on all the different cuts of meat, with charts, excellent photos, a glossary, and nutritional info.

Catching Fire, How Cooking Made Us Human by Richard Wrangham

By:

Meathead

In the book “Catching Fire, How Cooking Made Us Human” (Basic Books, 2010), Richard Wrangham describes how cooking changes the chemistry of food and how that made it easier for proto humans to chew, digest, and extract energy and nutrients. It also includes insight for us who love to hang out at the grill.

Food Rules: An Eater’s Manual by Michael Pollan

By:

Meathead

A short paperback that you can easily swallow on a short airplane trip, Pollan, the author of such important books as the Ominvore’s Dilemma, In Defense of Food, and The Botany of Desire, summarizes what he has learned about good eating habits in the form of “rules” which he describes in a few sentences.

Books on Food Science: The Omnivore’s Dilemma

This may be the most important book about food since Upton Sinclair’s The Jungle drew back the curtain on the Chicago stockyards in 1906. Both books take an analytical and critical look at how food gets to our table. The New York Times named The Omnivore’s Dilemma one of the 10 best books of 2006.

The Bacon Cookbook by James Villas

By:

Meathead

The standards such as quiche, carbonarra, BLT, are there among 168 intriguing recipes by an experienced cookbook author.

Books on Hot Dogs, Hamburgers, Chili, Bacon: The Chili Cookbook

If you’re a fan of chili in its various forms then this is the book for you! Discover recipes for such dishes as classic Texas chili, Cincinnati chili, four alarm chili, and so much more.

Books on Hot Dogs, Hamburgers, Chili, Bacon: The Hamburger: A History

A cleverly written, well researched, fun tale of the history of the hamburger and how it has evolved in step with American culture.

Hamburger: A Global History

This definitive little book unwraps the mystery of the origin of the hamburger and its name, and traces its spread across the globe.

Books on Hot Dogs, Hamburgers, Chili, Bacon: Hamburger America: One Man’s Cross-Country Odyssey to Find the Best Burgers in the Nation (Book and DVD)

George Motz has traveled the four corners of the nation to find the best and most interesting burger joints.

Hamburgers & Fries: An American Story

This book follows him cross country as he seeks regional styles and historical techniques that will help him unravel the story of the All-American hamburger.

Hot Dog: A Global History

A well regarded culinary historian and Professor Emeritus of History and Humanities at Roosevelt University in Chicago.

Startin’ the Fire by George Hensler

By:

Meathead

George Hensler is the captain of a barbecue team, and he has written a very helpful short book on what you need to know before entering your first Kansas City Barbecue Society (KCBS) contest.

Books on Barbecue and Grilling: The Prophets of Smoked Meat: A Journey Through Texas Barbecue

Daniel Vaughn knows Texas barbecue so well that in 2013 Texas Monthly magazine hired the Dallas architect to write about the subject full time.

Books on Barbecue and Grilling: Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

This book is a wonderful piece of scholarly research that is also a great read. Walsh has delved into the history and lore of Texas barbecue, it origins, its ingredients, its personalities, and its tall tales.

Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard by Ray Lampe

By:

Meathead

Very few people know barbecue and grilling like Ray Lampe and he’s got a room full of trophies to prove it.

America’s Best BBQ by Ardie A. Davis and Chef Paul Kirk

This book is meant as a cookbook, as described in the subtitle “100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants”. But its much more. Davis and Kirk probably have visited more barbecue joints than anyone I know, and they have picked some of their favorites with recipes.

Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas by Paul Kirk

By:

Meathead

This book has 175 sauces, marinades, dry rubs, wet rubs, mops, and salsas. Nothing fancy, no long-winded tales and stories, just tried and true recipes, mostly from his buddies on the competition circuit.

Fire it Up—More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim

By:

Meathead

A big, heavy, beautifully photographed book that feels authoritative. The intro material is short, but high quality.

Kansas City Barbeque Society Cookbook Edited by Ardie A. Davis, Chef Paul Kirk, and Carolyn Wells

By:

Meathead

Pure fun. Founded in 1986, the Kansas City Barbeque Society (KCBS) is an international association with thousands of members.

Books on Barbecue and Grilling: Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons by Gary Wiviott

By:

Meathead

If you have a new Weber Smoky Mountain smoker you absolutely positively must buy Gary Wiviott’s book.

The South’s Best Butts—Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore

By:

Meathead

Moore is a youngish Southern Gentleman from Nashville (and author of A Southern Gentleman’s Kitchen), the son of a cattleman and grandson of a butcher, takes his small plane all over the South visiting a dozen BBQ joints in as many states from Texas to North Carolina.

Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe

By:

Meathead

Peace, Love, and Barbecue, published in 2005, not only contains the expected count of excellent recipes and cooking tips, but includes interviews with the legends of barbecue, and visits to the “shrines, shacks, joints, and right respectable restaurants.”

Barbecue! Bible Sauces, Rubs, and Marinades—Bastes, Butters and Glazes by Steven Raichlen

By:

Meathead

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is a comprehensive collection of creative flavors from around the world.

Books on Barbecue and Grilling: The Barbecue! Bible

The Barbecue! Bible was Raichlen’s first book on the subject. Published in 1998, this 556 page tome with 500 recipes covers everything from hamburgers to bread.

How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen

With several other books on barbecue and grilling, a cooking school, two television series, a lecture tour, and a line of outdoor cooking tools, Raichlen has had the kind of influence on men who cook, that Julia Child had on women who cook.

Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang

By:

Meathead

The recipes are creative, insightful, and beautifully photographed.

Charred & Scruffed by Adam Perry Lang

Perry Lang is a serious classically trained chef and he knows a lot about barbecue and grilling. This book shows off his macho cooking philosophy and several clever concepts, chief among them, board dressings. So simple, but this is a super way to add flavor to grilled foods.

The Cooks Illustrated Guide to Grilling and Barbecue

By:

Meathead

As I have exclaimed perhaps too often and too breathlessly elsewhere on this site, Cook’s Illustrated, the magazine, the website, the book publisher, and producer of America’s Test Kitchen on PBS, is my favorite source for no-nonsense, thoroughly tested info.

Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly

Chris Lilly is the Executive Chef of one of the nation’s classic old joints, Big Bob Gibson Bar-B-Q, in Decatur, AL. Lilly is a fine story teller, and in this book he shares with us what it is like to work at a small town barbecue joint, the legend of Big Bob and countless amazing recipes.

Books on Barbecue and Grilling: Weber’s Time to Grill

Chef Purviance has another winner for Weber. This one has the 200 plus recipes divided into two categories, “Easy” and “Adventurous”, pretty much 50/50, and you don’t need a Weber to cook them.

Weber’s New Real Grilling: The Ultimate Cookbook For Every Backyard Griller by Jamie Purviance

Purviance begins this beautiful book with managing the grill, and although Weber’s grills are featured, the advice is broad enough to cover most charcoal and gas grills.

Chops Power Injector Systems Are Perfect For BBQ Caterers

By:

Meathead

If you are a BBQ caterer or restaurateur or a competitor, or even a weekend warrior who cooks for a crowd, you need this injector!

Need State of the Art Equipment? Get The Pork Injector

By:

Meathead

The Pork Injector is a motorized “Auto Pump Injector System” that is state of the art and can really save you time and hand cramps if you have to inject a lot of meat.

Spitjack 2-Ounce Injector Gun Is A Step Up From Basic Stainless Models

By:

Meathead

This injector is a serious tool for competition barbecue. You can order it with 1, 2, or 3 needles. It’s a step up from basic stainless models in that you can dial in the amount of injection liquid being injected and you don’t have to pull out slowly as you inject like you do with other models.

Bamboo Grill Brush Is Simple And Effective

By:

Meathead

This straightforward, inexpensive, no-frills grill brush is still the easiest and most effective way to remove grease from your grill grates. When it gets too gunked up, replace it.

For Really Gunked Up Grills, Use a Portable Steam Cleaner

By:

Meathead

It takes a long time, so this is not something to use after every cook. But a portable steam cleaner will scrub away even the toughest grime on your grill grates and heat deflector plates. I use mine once a year.

Windblocker Chafing Dish Frame

By:

Rick Browne, Ph.B.

WindBlocker is a portable chafing dish frame that blocks wind while allowing some air under the food and water pans to keep the fuel lit. When used indoors, one lit Sterno is enough to keep the water pan at the desired temperature. For use outdoors in the wind, two Sterno cans will get the job done.

Thin Stainless Steel Is Durable and Does a Great Job

By:

Meathead

Stainless steel grill grates can be made from thin or thick rods, but I prefer the thin ones that allow more radiant heat through, especially for charcoal grills. The problem with thick rods is that they block radiant heat and make large dark grill marks.

Sturdy Kitchen Shears Will Quickly Cut Chicken Bones and Butcher String

By:

Meathead

My OXO Good Grips professional poultry shears are one of those kitchen tools I simply cannot live without. These heavy duty scissors are a must for cutting up a whole chicken (especially for removing the backbone for spatchcock chicken), trimming chicken wings, and so many other tasks.

Cast Iron Dutch Oven Expands Your Outdoor Cooking Arsenal

By:

Meathead

Forget the fancy high end pricey Le Creuset French Oven when selecting a cast iron Dutch Oven. This is the one you want for cowboy cooking and camping. It’s perfect for whole chickens or slow braising in the oven or in the grill. Add coals to the lid and it’s great for baking. It also comes in handy around the house..

The Perfect Extra Wide Metal Spatula

By:

Meathead

If you’re in the market for a sturdy wide spatula then The Weber Original Wide Spatula is a great quality choice.

LamsonSharp Fish Tongs Review

By:

Meathead

A jumbo hybrid of tongs and spatulas, the LamsonSharp fish tongs are the proper tool for flipping fish, burgers, and more as the large ends slide easily under the food. Rosewood handle protects you against the heat, and there is a leather loop for hanging. They come with a lifetime warranty.

Tool Wizard 20 Inch BBQ Tongs Review

By:

Meathead

The tested and rated Tool Wizard 20-inch BBQ Tongs are an essential addition to your BBQ and grilling tools arsenal. Made of rugged 1/8″ thick aluminum, with four serious rivets, there are no springs to pop, and they show zero signs of wear or weakness while lighter tongs all end up in the recycling bin.

Coleman Butane Burner Add More Firepower To Your Outdoor Grill

By:

Meathead

If your grill didn’t come with a side burner, this portable Coleman butane burner (and other similar models from various manufacturers) is how to make up for the deficiency. Butane burners like this get very hot very fast, and are great for keeping sauces warm or even for frying side dishes.

Galvanized Ash Can Review, An Essential Tool For Disposing Of Hot Ash And Coals

By:

Meathead

Disposing of hot coals and ash can be a real issue without the right tool. So what do you do with the ash from your grill? When my fire cools, I dump my ash in a galvanized ash can. You want something with a tight fitting lid to suffocate any live coals.

StufZ Gourmet Stuffed Burger Maker Review

By:

Meathead

The StufZ Burger Press helps make a pretty good stuffed burger, and stuffed burgers can be very juicy and tasty, with the cheese on the inside, not on top. Or bacon, or onions, or mushrooms, or or or. Working with it was a bit awkward at first, but once you get used to it you’ll be making stuffed burgers like a pro.

The Rapala Fillet Knife Is Cheap, Sharp And Versatile

By:

Meathead

This cheapo knife has a thin flexible blade with a dangerously sharp edge and a wicked sharp tip. It’s good for just about everything except cutting through bone. And it costs less than $15.

Smokist Stainless Steel Mesh Smoking Pouch Adds Smoke To Your Gas Grill

By:

Meathead

In recent years there have been perhaps a dozen new products brought on the market to hold wood and add smoke to the cooker. I have played with a number of them, and the one that impresses me the most is the cleverly designed fine mesh stainless steel Smokist Smoking Pouch, especially for use with gas grills.

Chimney Cap

By:

Meathead

If you own a ceramic cooker then you have probably experienced rain getting into the cooking chamber. Whether you own a Big Green Egg, Primo, or Kamado Joe, or any other leaky kamado, this easy to install chimney cap the solution. Made from aluminum, it is simple and effective.

Bamboo Steak Markers, Ensuring Guests Get The Temperature They Requested

By:

Meathead

I love these bamboo steak markers as they are a great tool when trying to keep track of which steaks are cooked to what degree of doneness. They come in a pack of 500 and include five temperatures: rare, medium rare, medium, medium well, and well. Unless charred, they can be washed and reused.

Propane Knob Extension Kit Makes Shutting Off The Tank Simple

By:

Greg Rempe

You’re supposed to turn off the propane tank between cooks to prevent expensive leaks and more expensive explosions. But many grills don’t have easy access to the tanks, and it sure is easy to forget. Knob Where You Need It makes it easy to turn off the gas and easy to remember.

Elegant Eco-Friendly Wooden Compostible Plates, Bowls, Platters, And Flatware

By:

Meathead

The elegant eco-friendly wooden plates, bowls, platters, snd flatware sets from Leafware are so much nicer and more elegant than paper plates, plus they are fully biodegradable and compostable because they are made from leaves! Best of all, they don’t leak or get floppy when wet!

GearLight LED Headlamp Is The Late Night Cook’s Best Friend

By:

Meathead

If you find yourself grilling in the dark, the best way to see what is on the cutting board, on the grill, on the smoker, and where that wing you dropped went, is to mount a really bright light l just above your eyes. The Mitaki LED Headlamp fits over your head, leaving your hands free to work with your food.

Cuisinart Grilluminate LED Grill Light Turns Dark In To Day

By:

Meathead

Illuminate your grill with Grilluminate. Six very bright LEDs affixed to the end of a metal tube extend downward far enough to clear the bottom of the hood and deliver more light than one might expect from a compact, battery powered device. Made of metal, not plastic, the body is weather and heat resistant.

Lodge Cast Iron Panini Press Makes World Class Paninis And Grilled Cheese

By:

Meathead

The pre-seasoned Lodge Cast Iron Panini Press flat weights are great for making grilled cheese sandwiches and other paninis, and even bacon. When I make sandwiches I preheat the press on high on the side burner, and then put the sandwich on the grill grates and the hot press on top so I can cook both sides at once.

MAK Rib Rack Makes Smoking Multiple Racks Of Ribs A Breeze

By:

Meathead

Like the pellet smokers MAK makes, this best of class stainless steel rack for eight slabs of ribs is built to last with thick rails. The gap between the rails is a whopping 1.75 inches, wide enough for the thickest slabs and to allow adequate airflow. I left mine outdoors for months and there was no rust.

The Best Funny Barbecue Aprons

By:

Meathead

Add a touch of humor to your cookout with these fun chef aprons. I have designed a range of aprons with pockets, T-shirts, mugs, and more with scores of humorous sayings from “BBQ God”, “Got Ribs?”, “Eat Me”, “Chef is Prime and Well Aged”, “Nice Rack” and many more!

The Ultimate Cutting Board With Juice Pan By John Boos

By:

Meathead

Cook a turkey or prime rib or pork loin properly and you’re going to end up with a lot of juice on your cutting board. If yours has only grooves, it’s going to overflow and ruin the table cloth.

Thermoworks Extra Big & Loud Timer Review

By:

Meathead

Versatile, large and loud, this timer is difficult to ignore, which is what you want to avoid overcooking dinner.

Thermoworks Timestick Is Sooooo Much Better Than a Stopwatch

By:

Meathead

The two most important variables to track in any cook are time and temp. The ThermoWorks Timestick gets it done.

The Best Wooden Pizza Peels For Grilling Pizza

By:

Meathead

The pizza peel or paddle is the best way to get your pie in and out of the grill and we’ve got our recommendations for the best in class. To use, simply dust the top with flour or corn meal, which acts like ball bearings. Then you spread the dough on the peel, top it, and slide it onto the pan or stone on the grill.

The Best Pizza Wheel For Cutting Pizza

By:

Meathead

A good pizza wheel will keep your pizza crispy, and it comes in handy for home made pizza and even for cutting pie dough. Her is our tested and rated review of our favorite pizza wheel, the OXO Good Grips 4-inch Pizza Wheel. Well priced and made to last, we found this to be the perfect choice for home pizza cooks.

Lodge Logic Pro Cast Iron Grill/Griddle Is A Multi-Purpose Grill Topper

By:

Meathead

A quality cast iron griddle is a wonderful addition to any grill and the highly rated Lodge Cast Iron Grill and Griddle Combo is a great option. Using a griddle plate on top of a portion of your grill is actually a great way to take advantage of both direct cooking on the grill’s grates and griddle at the same time.

The Best Pizza Stone For The Grill From Pizzacraft

By:

Meathead

Looking to create perfect pizza and baked goods on the grill? There are many pizza stones, and the best modern ones are made from a special heat absorbing refractory type material called cordierite. Among our favorites is the Pizzacraft 15-inch square Thermabond Baking and Pizza Stone, creating even heat for baking.

To Keep The Charcoal Where It Belongs, Add A Second Charcoal Grate To Your Weber Smokey Mountain Or Kettle

By:

Meathead

On the Weber Smokey Mountain and the Weber Kettle, as charcoal burns down to small nubs, the tend to fall through the grates. The way to remedy the situation is to put a second charcoal grate on top of the one that came with your device so they form a cross hatch pattern.

Upgrading Your Flimsy Weber Smokey Mountain Door

By:

Meathead

Upgrade your flimsy Weber Smokey Mountain door with this quality version. Arguably the biggest weakness with the otherwise solid build of the Weber Smokey Mountain is the removable front door which is flimsy and leaks. A great solution is to replace it with the heavy duty stainless steel door from Cajun Bandit.

Weber Smokey Mountain Gaskets Create Airtight Seals

By:

Meathead

The door on a WSM is a bit flimsy and the lid doesn’t always fit tight, leading to a leaky cooker that allows heat to escape. Create airtight seals on the door and/or lid with a Weber Smokey Mountain gasket kit, helping you to maintain perfect temperatures longer in the cooker.

Fortune High Heat Grilling Gloves And Similar Brands, Review And Rating

By:

Rick Browne, Ph.B.

Fortune Grilling Gloves come in one size that “fits all” and a thin poly-cotton inside is fairly comfortable. The manufacturer lists them as being safe to 425 degrees F. They are FDA approved as being 100 percent BPA free and are textured on both the front and back with heart-shaped silicone bumps for improved grip.

Grill Beast BBQ And Grilling Gloves Review

By:

Rick Browne, Ph.B.

On the exterior, the Grill Beast heat resistant BBQ and grilling cooking gloves are constructed of a thick fabric layer of 1313 Aramid (a Kevlar fiber) covered with a design of silicon patches, and on the inside they are lined with polyester and cotton. The manufacturer claims that they are heat safe to 662 degrees F.

Grill Armor Heat Resistant Gloves Review

By:

Rick Browne, Ph.B.

Among the fabric gloves we tested, Grill Armor gloves came out on top. The outer layer is insulated with M-ARAMID & P-ARAMID fabric (the same as DuPont Nomex & Kevlar) and the manufacturer claims the gloves “Will Not Catch Fire Or Melt When Exposed To An Open Flame.” They have a lifetime replacement warranty.

Man Law BBQ Products High Heat Gloves Review

By:

Rick Browne, Ph.B.

The Man Law BBQ Products High Heat Gloves are the most unique-looking gloves we tested. They come in three sizes, are said to be heat-resistant up to 572 degrees F, and are 13″ in length. The gloves are lined with 100% rayon/cotton for a comfortable feel, and the exterior is constructed of food rated silicone.

Pitmaker High Heat Meat Handling Gloves Reviewed

By:

Rick Browne, Ph.B.

The synthetic Pitmaker High Heat Meat Handling Gloves come in one large size and are said to be safe to 450 degrees F. While intended for handling food, we have also seen them used to move charcoal and burning logs (briefly). The cotton lining on these gloves feels very comfortable and they are slip resistant.

The PartyQ Thermostat

By:

Meathead

This is a really nifty addition to the Weber Kettle and it can also work on the Weber Smokey Mountain and a variety of other devices with adapters.

Lid Hinge Add-on For Weber Smokers And Grills

By:

Meathead

Adding a hinge makes opening and closing a Weber Smokey Mountain smoker and Weber kettle grills effortless. It has a clever little latch so when you open the lid it stays open and won’t slam on your head when you stick it in there to smell your meat and a pin that you can remove so you can take the lid off completely.

The Smokenator Hovergrill Expands Your Grill’s Cooking Capacity

By:

Meathead

Made by the Smokenator people, this is a quality stainless steel grate with legs can do three great things for your cooking.

Nickel-Plated Hinged Cooking Grate Is A Must-Have Grill Addition

By:

Meathead

An easy upgrade to make to a Weber Kettle is replacing the standard grate with a flip side grate. This is a great feature to have for long cooks which may require adding charcoal or wood during the cook. This model fits the 22 1/2 inch kettle and is made of heavy nickel-plated steel.

Kong 50 Quart Cooler Review

By:

Rick Browne, Ph.B.

This in-depth review showcases the high quality Kong 50-quart cooler. A relatively new player in the cooler field, Elkhart Products only began making and distributing Kong rotomolded coolers in early summer 2017. Elkhart, one of America’s largest custom rotational molding companies has over 30 years’ experience.

Orion 45 Cooler Review

With the most striking appearance of any cooler we know, Orion 45 has seven different cooler designs, each of which is literally a work of art. Thoroughly tested, looks from the outside,the beauty of Orion coolers is matched by outstanding performance and attention to detail on every part of the cooler.

Cabela’s Polar Ice Cap 40 Equalizer Cooler Review

By:

Rick Browne, Ph.B.

Available only at Cabela’s stores or online, Cabela’s Polar Ice Cap 40 Equalizer Cooler excelled in almost every testing category. The well crafted cooler features freezer-grade gasket, barrel-shaped rubberized T-shaped handles, non-skid feet, molded lock eyelets, multiple tie-down points, leak-proof spigot and more.

Black & Decker Comfortgrip EK500B Review

By:

Rick Browne, Ph.B.

The Black & Decker Comfortgrip is the most comfortable knife we tested and the least prone to slipping, partially due to the rubberized no-slip strip on top of the handle where your thumb goes. Read our full review.

Light Up The Grill With KOSIN Super Bright LED Grill Light Set

By:

Clint Cantwell

This pair of weather resistant LED grill lights from KOSIN feature 4-inch flexible goosenecks that allow the user to aim the light in virtually any direction. The aluminum alloy body of each light has a magnetic base so that they can be easily attached to most metal surfaces, though not with stainless steel grills.

Kitchen Treasure Metal Meat Claws

By:

Rick Browne, Ph.B.

Stainless steel claws won’t melt or bend.

NoCry (4542) Food Grade Cut Resistant Gloves Rating And Review

By:

Rick Browne, Ph.B.

With a mix of food-grade ultra-high molecular weight polyethylene, glass fiber, and Spandex, the NoCry Food Grade Cut Resistant Gloves are touted as “stronger than leather.” The fingers and palm are overlaid with a slip-resistant microdot technology. They are food safe, hand and machine washable, and be drip dried.

Hexarmor (Ansi 5) Food Service 10-302 Cut Resistant Gloves Review

By:

Rick Browne, Ph.B.

The Hexarmor (Ansi 5) Food Service 10-302 Cut Resistant Gloves has a good-fitting cuff. There are vulnerable areas however. Light in weight, the glove is made with 82% high performance polyethylene, 10% plastic and 8% spandex, enhanced with a layer of highly cut-resistant SuperFabric over primary knife strike areas.

Vacuum Storage System

By:

Meathead

A vacuum sealing system can extend the life of foods in the pantry, the fridge and the freezer. Forestalls freezer burn as well.

Blend Hot Liquids Like The Pros With A Stick Blender

By:

Clint Cantwell

You may have never used a stick blender like the Cuisinart 2-speed Smart Stick but they are quite popular among chefs for pureeing soups and sauces directly in the pot, a much safer alternative to blending hot liquids in a standard blender where the steam will expand and blow scalding soup all over you and the kitchen.

Charcoal Starters: Propane Torch, aka The Weed Burner

By:

Meathead

here are ordinary charcoal starters and then there’s the crowd pleasing Red Dragon flame thrower. Connect it to a propane tank, hit the spark, and whoosh! Within a few minutes a whole bag of charcoal is glowing and that makes it popular on the competition circuit. Plus it is great at burning weeds in your driveway!

Charcoal Starters: The Electric Starter

By:

Meathead

The electric charcoal starter features an electric coil similar to the coils on a hotplate. Pour a pile of charcoal in your grill and jam the coil into it and plug it in. As the coals ignite, remove the coil, and mix the unlit and lit coals together with a fireplace shovel. We do, however, prefer a charcoal chimney.

Charcoal Starters: The Looftlighter Review

By:

Meathead

A cross between a hair dryer and a flamethrower, the Looftlighter is electric and requires an outlet. Just make a pile of coals (try to count them first or use a giant coffee can to measure a fixed amount), place the tip of the Looftlighter against the coals, and within 20 seconds you’ll see sparks flying.

PriorityChef Knife Sharpener Is No Frills and Functional

By:

Rick Browne, Ph.B.

With only two slots, this sharpener is very compact, which makes it easy to handle and use, regardless of whether you have large or small hands.

Dianova Cook Double Sided Diamond Sharpener, A Handheld Model That Does the Job

By:

Rick Browne, Ph.B.

The hand-held Dianova Cook Double Sided Diamond Sharpener and its diamond grit surfaces did a very good job sharpening straight edge steel knives. It also sharpens scissors and other blades. The device measures 10” long, has a handle constructed of strong composite material, and is lightweight and easy to use.

Corkscrews: The Foil Cutter (a.k.a. Foil Mohel)

Perfectly remove the foil from wine bottles with a foil cutter. Screwpull makes one of these handy tool to cut the foil off the bottle so you can clean the top nice and neat.

Corkscrews: The Winged Screw Reviewed

By:

Meathead

When it comes to selecting the right corkscrew, there are countless design options available in the market. One type that I recommend is the winged corkscrew. It has two wing-like levers that pull the cork up through its frame when they are depressed, and they are very inexpensive, usually under $10.

300 Big and Bold Barbecue and Grilling Recipes by Karen Adler & Judith Fertig

By:

Meathead

As the title says, this book is all about the recipes, and they look wonderful.

25 Essentials: Techniques for Grilling Fish by Karen Adler & Judith Fertig

By:

Meathead

This pretty, little, inexpensive, spiral bound cookbook explains the simple guidelines for grilling seafood beautifully.

BBQ Secrets Deluxe: The Very Best Recipes, Tips & Tricks from a Barbecue Champion by Rockin Ronnie Shewchuk

By:

Meathead

Shewchuk is a Vancouver based competitor who really knows his stuff. This is a good beginner’s guide to serious barbecue with many of his competition recipes.

NoCents 1 Gallon Injector Is A BBQ Competition Favorite

By:

Meathead

Many competition cooks and caterers use big pumps like this one. A single needle and a gallon jug allow you to inject lots of food fast.

Thin Porcelain Enamel Coated Grates Work Reasonably Well

By:

Meathead

A sturdy porcelain enamel coating is applied to a variety of metals of different weights. With proper care, these grill grates will work well and last for years.

Grill Pads Could Save Your Patio, Deck…Maybe Even Your House!

By:

Meathead

This lightweight flexible fiber cement pad protects your deck from runaway coals, spills, and grease dropping from the grease pan on my grill. The Grill Pad is made of heat- and weather-resistant material, flexible and durable, and at 8 pounds it is heavy enough to stay anchored to the ground.

Double Pie Iron Makes Perfect Toasted Sandwiches On The Grill

By:

Meathead

Use the old fashioned Old Mountain cast iron double pie iron, originally designed for filled pies, for making two perfectly toasted panini style grilled sandwiches at once. Just butter your sandwich on the outside, open up the hinged mold, insert the sandwiches and put it over the coals, campfire, or gas grill.

OXO Good Grips Tongs Rated And Reviewed

By:

Meathead

Dishwasher safe stainless steel with OXO’s popular nonslip rubber handles, the OXO Good Grips Tongs are a high quality product that stand up well to repeated usage. They are spring loaded, the ends are scalloped for better gripping, and there is a mechanism that locks them in closed position for easier storage.

Propane Gauge So You Never Run Out

By:

Meathead

Take the guesswork out of determining how much gas is left in your grill’s propane tank. The best way to tell how much gas you have left is to weigh it. Not much more than a glorified fish scale, this Original Grill Gauge works just fine. Hoist your tank and the gauge gives you a good guesstimate of how much is left.

FoodSaver Vacuum Sealer Keeps Food Fresh Longer

By:

Meathead

The best way to store food more than a week is in the freezer. Foods lose few nutrients and little quality when frozen. A vacuum sealer helps prevent freezer burn for long storage. The sealer also helps marinades penetrate deep into foods and it’s perfect for sous vide cooking.

A Premium Grill Cover Will Protect Your Investment

By:

Meathead

If you’re considering investing in a grill cover, be sure to choose quality over cost. Cheap covers last only a year or two. A good cover will last five years or more. The plastic or vinyl ones fell apart in 2 to 3 years and canvas lasted a bit longer. The best are canvas laminated with polyurethane or PVC.

Is A Baking Steel Better Than A Pizza Stone?

By:

Meathead

The Baking Steel is an expensive slab of specially formulated steel that heats rapidly and holds heat very well. In other words, it is a steel pizza stone. In our tests, it performed similar to a cordierite pizza stone, cooking the bottom crust of pizza a bit faster than ceramic materials.

Cold Weather Jacket For Your Smoker

By:

Meathead

The Cold Weather Jacket is silicone coated jacket is designed to insulate your Weber Smokey Mountain while cooking and can be adapted for a Weber Kettle. It has a flap for reading the temperature, grasping the handle, and adjusting the exhaust vent, and another flap through which you can attach a thermostat controller.

Weber Smokey Mountain Gasket and Hinge Kit Reviewed

By:

Meathead

If you’re tired of looking for a place to set your hot Weber Smokey Mountain lid then you’ll love this easy to install lid hinge. A latch makes sure the lid stays open and won’t slam on your head when you stick it in there to smell your meat, and a pin that you can remove so you can take the lid off all the way.

Pit Mitt Pro Heat Resistant Gloves Reviewed

By:

Rick Browne, Ph.B.

Like other fabric gloves, the Pit Mitt Pro Heat Resistant Gloves can only be used on dry items and therefore cannot be used to handle food. Once they are wet, you can get burned or scalded. However, with dry items, they are said to be heat safe up to 450 degrees F. These gloves use Aramid Fibers in the outer layer.

Steven Raichlen Extra Long Suede Gloves Reviewed

By:

Rick Browne, Ph.B.

The great looking Steven Raichlen Extra Long Suede Gloves have two contrasting colors: A smooth black suede upper, and a rougher textured tan colored glove and fingers. At 17.5 inches, these gloves are the longest ones we tested. They are lined with cotton, said to be heat safe to 475 degrees F.