Videos Show You The Science Of Great BBQ And Grilling
Want to see what we mean? Click around our barbecue and grilling videos featuring Meathead and Jenny Johnson, sponsored by Kingsford. You'll also find a Virtual Showroom from Max Good, the world's only full-time tester of grills and smokers, so you can see exactly what that cooker you're thinking of buying looks like and cooks like. Plus, some of our best recipes have come to life in step by step videos from Toronto native, Jason King. Please note, all the products you see in these videos are ones that we love, and none of them were charged product placement fees.
The importance of thermometers
In this video Meathead explains why thermometers are the most important tools a cook can own, for cooking outdoors or indoors, and he describes some of the different options available. Click here to see our buying guide to thermometers with a searchable database of nearly 200 rated and reviewed.
How we review thermometers
Here's Bill McGrath, the electrical engineer who tests, reviews, and rates thermometers for us, discussing how he does it.
Steaks, We Use Different Methods For Thick Or Thin Steaks
It is important to understand that the thickness of foods determines the cooking method and the cooking time (not the weight). Here Meathead demonstrates how to cook a thick ribeye and a thin flank steak.
Steakhouse Steakburgers Make Hamburger Heaven
As with steaks, we cook big thick burgers differently than thin burgers. If you do it right, you can serve them pink! Here's the video of the technique and the recipe. We have a LOT on burgers on this site:
- A Taxonomy Of The Great Burger Species
- The Science of Hamburgers
- The Science of Hamburger Buns
- The Science of Burger Sauces, Condiments, Toppings
- The Science of Cheeseburgers
- New Mexico Green Chile Cheeseburgers
- Grinding Your Own Burgers
- How to Make Safe Burgers
- How to Make Incredible Steakhouse Steakburgers
- How to Make Great Diner Burgers
- Smoky Sloppy Joes
- Salisbury Steaks
- Hamburger History & Mystery
- Mary's Little Lamburgers
- Making Salmon Sausage And Salmon Burgers At Home
- Mu Shu Pork Burgers
- Big Mac Special Sauce
Cast Iron Seared Salmon On A Salad Cooked On The Grill
Meathead shows you a great way to get succulent salmon, crispy edges and browned on the outside, served on a cool crunchy salad, and Chef Ryan shows you how to skin a filet of salmon.
Rockin Reubens On The Grill With Home Smoked Pastrami
There is only one sandwich better than a Reuben, and that's a Reuben made with Pastrami rather than corned beef. Here we show you how to make your own Close to Katz's Pastrami and then make a grilled Reuben sandwich. OMG.
Apple Cranberry Crumble in a Dutch Oven
Yes, you can make scrumptuous sweet desserts on the grill and nothing is simpler than a fruit crisp. Here's a video of how to make an Apple Cranberry Crumble with a Dutch oven but you don't need one, you can do it with a grill.
Texas Brisket, enough for a crowd
The ultimate barbecue challenge isn't all that daunting once you understand the concepts that we lay out for you in step by step detail and in an informative video. Learn how to select the right brisket, prepare it, cook it, and slice it.
- Here's the article with the recipe and video.
The Secrets Of Bodacious Beef Roasts
Is there anything more luxe and festive than a big juicy beef roast? The secrets to success are a whiskey dark flavorful cruts, and an interior that is edge-to-edge the same beautiful color, with no gray meat! Click the link for a detailed recipe, the video, and related articles.
It's Time For The Ultimate Turkey
Every year scores of readers tell us this is simply the best turkey they have ever tasted! Click below for the recipe, video, the gravy recipe, and side dishes, how to spatchcock, and winners of our annual Pretty Bird Contest.
Perfect Pulled Pork
Everybody's favorite sandwich, juicy, succulent, seductivly smokey pulled pork. And it is surprisingly easy! Click the link for a detailed recipe, the video, and related articles.
A Tailgate Brat Tub With An Awesome Beer Sauce
Take your brats for a swim in some beer and make a rich sauce with the beer and some other not so secret ingredients. Click the links for a detailed recipe, the video, and related articles.
Grilled Grilled Eggplant Parmesan With Grilled Marinara Sauce
Eggplant parm does not have to be greasy and spatter up the indoor oven. If you grill the tomatoes and the ingredients for the sauce, then grill the eggplants, you will find the true flavors of this late summer delight. Click the links for a detailed recipe, the video, and related articles.
Last Meal Ribs
Everybody's favorite, the holy grail of outdoor cooking, the food that needs no forks, low and slow smoked ribs. Click the links for a detailed recipe, the video, and related articles.
About Charcoal, Wood, And The 2-Zone Setup
Here's a look at the different types of charcoal, their pros and cons, and why we recommend briquets. And just in case you are wondering, it was because we have been recommending briquets that Kingsford sponsored these videos, not the other way around. Watch the video to see why. Also there's a discussion of wood types, and how to set up a grill in the essential 2-zone system.
Meathead debunks beercan chicken on the FoodNetwork in 2 minutes
If you are unconvinced, read this.
Two Methods For Steak
Watch Meathead on WGN-TV in Chicago cooking a skinny steak using the afterburner method and thick steaks with reverse sear. And they were perfect! Whew!
Time Lapse Of Salt Moving Into Meat
And as long as we're talking about salting steak, here's a very short time lapse of how the salt dissolves and moves into the meat when you dry brine it.
Cooking Flank Steak Over Grapevines
And here's how I cooked a flank steak over grapevines for Bloomberg Business. To read the excellent article they did about us, click here.
Some of Meathead's Favorite Tools
Meathead and Ali Rosen of Potluck Video visit a kitchen store in NYC and talk about some of his favorite tools and toys.
Meathead Debunks Beercan Chicken On WHAS-ABC in Louisville, KY
Pitmaster Interviews
We have interviewed a number of experts exclusively for members of the Pitmaster Club. Here's an excerpt of one interview with Prof. Blonder on the importance of salt in cooking, and how it works its magic. Click here for more on the Pitmaster Club. Join us!
Our Favorite Bloopers
In this video Meathead demonstrates why he is not the next Food Network star.
Meathead talks outdoor ribs with the brilliant chefs at ChefSteps.
- Click here to see hilights of Meathead talking turkey with Harry Connick Jr.
- Click here to see hilights of them cooing a beef roast.
- Click here to see hilights of the two talking pulled pork.
Click here for an indepth interview of Meathead at Anderson's Bookstore in Naperville IL
"Seeing is believing."
Related articles
What they say about us
I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!
Bill Lamb
You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.
Laurel Stone
No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.
David White, Rockwall, TX
As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!
Red Taylor, San Francisco, CA
I tried your Memphis Dust (on chicken) and it was amazing!
Ivan Carabott, Malta
I died laughing at your rib song.
Gary Hays, Smithville, TX
My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.
Myron Robert Mayer, TN
I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!
Aaron Ettlin, Portland, OR
We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week!!!!
Peggy Bohl, Sacramento, CA
In 2012 we had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks.
Steve, Grills Gone Wild, IA
Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs
...some HTML for the first variant...
If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.
Post comments and questions below
1) Please try the table of contents or the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators