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FEEDBACK
Click here to ask me your toughest questions or send me feedback. Here are some nice things readers have said:
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"I got first place on my ribs Sunday using your Vermont Maple Glazed Pig Candy recipe!"
Steve Triplet
Galatia, IL
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"Well my wife just about jumped through her [rear end]. The ribs were just fantastic!"
Ted DuBose
East Perth, Australia
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"I took my leftovers to work and was mobbed when people smelled the aroma coming from the microwave."
Dale Ray
Wichita,KS
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"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and claimed I cooked them."
Allen Nicley
Mont Alto, PA
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| Free Smoke Signals
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ABOUT SMOKE SIGNALS
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 Smoke Signals is the "occasional" free email newsletter from AmazingRibs.com and its author, Craig "Meathead" Goldwyn. "Occasional" means I mail it whenever I get around to it.
Smoke Signals is designed to let you know what's new on my website and in the world of outdoor cooking: Tips on technique, recipes, and tools designed to make you a better cook.
Lately I've been getting ready for the big July
4 cookout, so there have been a LOT of changes in the
past month or two. In addition to new articles, I've revised tons of older articles.
Do me a favor, willya? Send me feedback. Let me know what you think of an article or recipe: If you think it is confusing, if you know a better way, or if I made a mistake. My Daddy taught me that "praise is cheap, criticism priceless."
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MEATHEAD MAKES THE HALL OF FAME
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 When the College Football Hall of Fame in South Bend, Indiana, called last month, I thought they wanted to enshrine me along with Emmitt Smith in July.
But noooooooo. They had something better in mind. Seems they're kicking off a rib-off on July 14 and they've asked me to be Chief Judge and do a ribs cooking demo with slide show. For only $5 you get me, admission to the festivities, and admission to the Hall!
Bring your tough questions or just sit in the back row and lob spit wads at me. Or better still, enter the competition and win. Among the prizes: The winner gets his or her name on a plaque in the Hall!!!! Read more about the event and my college football career and why I should be inducted here.
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DIFFERENT RIB CUTS DEMYSTIFIED
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 Just what kind or ribs should you buy? Baby backs? Spare ribs? Country ribs? Rib tips? Side ribs? Riblets? And just what the heck are McRibs, anyway?
This article should clear up all the confusion with descriptions and pictures.
I've even defined a number of other useful terms to help you talk butcher, such as "shiners" and "St. Louis cuts." There's even a tip on how to get meatier ribs. Click here.
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TAXONOMY OF BARBECUE SAUCES
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 There are seven classic American regional barbecue sauces and scores of variations (if we stretch the definition of "sauce" to include Memphis dry rubs).
I have just finished an article that describes all seven, with links to recipes, and I've tossed in descriptions of five other important barbecue sauce types. Click here to learn what makes Kansas City sauce different from East Carolina, Lexington, Texas, and the rest.
And if you don't feel like making your own, here's a list of some of my favorite commercial sauces.
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THE ZEN OF SLAWSOME SLAW
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 Cole slaw is the world's best salad. Crunchy, juicy, refreshing with bright sweet/sour/salty/savory flavors, it kicks the butissimo of any wimpy limpy lettuce leaf salad. But more important, slaw is the perfect accompaniment for barbecue.
I've perfected my recipes for several great slaws: A Classic Creamy Deli Slaw with a sour cream base, something a bit less sweet with a mayo base called Adult Creamy Slaw, a crisp vinegar based Simple Sweet Sour Slaw, as well as a fun alternative, Waldorf Slaw with apples, walnuts, dried cranberries, and jalapeno.
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BOURBON BBQ BAKED BEANS
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 These are the best baked beans you've ever had, and they are sure to wow your guests. OK, I know there's a lotta stuff in this recipe, starting with four different kinds of beans, but when you consider that baked beans are really a stew, and stews get complexity from, well, stewing things together, I say the more stuff, the merrier. The important thing is that it's easy to assemble. Lotsa stuff, little fuss. Besides, nothing that has bacon in it is bad.
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| HOT STUFF AWARD: THE SMOKENATOR IS AMAZING! |
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 This is the most useful and clever tool for the backyard cook that I've seen since the iPhone. If you have a Weber Kettle grill, you need a Smokenator.
For less than $50 (1/10 the price of the iPhone) you can easily convert a standard Weber Kettle into a smoker capable of making restaurant quality smoked ribs, pork shoulder, brisket, turkey, or salmon. If you have a limited budget or limited deck space, with a Smokenator there is no need to buy a standalone smoker. To read more about this gotta-have it gadget and all my favorite backyard toys, click here. |
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Hope you found something useful here. If so, please click the link below to forward this to a friend who might enjoy it.
Remember: No rules in the bedroom or the kitchen,
Craig "Meathead" Goldwyn
AmazingRibs.com
Click here to contact me |
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