I prepared your turkey recipe (modified for my pellet grill) this Thanksgiving. Your recipe is great and your instructions are phenomenal. It was my world's record best turkey ever. I'm looking forward to your book.
Jeff Giberstein, Atlanta, GA
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My friends and family love my ribs but they were missing something. So I tried Danny Gaulden's Legendary Glaze. WOW this did the trick. Dadgum goods ribs!
Mike Traweek, Brooksville, MS
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Just wanted to send you a message saying thanks. About 15 years ago, I picked up a second hand Imperial Kamado [smoker] at a yard sale. It has served me well over the years smoking everything and anything that can be smoked. One thing I never messed with were brines. I followed your instructions for brining the bird and have to say that this year's turkey was by far the best one that I have ever produced. It was flavorful, juicy, tender and was quickly devoured.
Dale Cooper, Bethlehem, PA
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Used your ultimate smoked turkey recipe for the first time this Thanksgiving and it was FANTASTIC! Best Ever and even the dark meat tasted GREAT. Thanks.
Van Stuckey, Gainesville, FL
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Made your Ultimate Smoked Turkey and the Classic Bread Stuffing yesterday for a party of 10 and it was AWESOME!! Everyone loved it!!! I have made ALOT of your recipes and have NEVER been unhappy with the outcome of ANY of them... THANKS!!!!
Jonathan Zang, West Chester, PA
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I just wanted to thank you for this site, especially the dry rub recipe and the info on how to cook ribs in the oven. I'm a terrible cook, but after absorbing your wisdom, I've managed to produce some pretty darn good ribs (much to my husband's relief).
Jennifer, Austin, TX
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3 months ago we would have gone out for ribs, but not anymore! Your site ROCKS!
Sammy Shuford, Summerville, SC
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I was amazed at how easy it was, and how great the ribs were [on my Weber gas grill]. Some of the best I've had.
Phillip Gibson, Van Alstyne, TX
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| FREE: SMOKE SIGNALS ELETTER
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About Smoke Signals
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 Smoke Signals is the occasional free email newsletter from AmazingRibs.com and me, Craig "Meathead" Goldwyn. I consider myself a hedonism evangelist.
Smoke Signals is designed to let you know
what's new on my website and in the world of outdoor cooking.
Do me a favor, willya? Send me feedback: Especially if you think an article or recipe is
confusing, if you know a better way, or if I made a mistake. My Daddy
taught me that "praise is cheap, criticism priceless." And if you like my website, please click here to forward a copy of this to a friend.
Remember: No rules in the bedroom or the kitchen!
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Smoked Stuffed Pork Loin Rib Roast
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Tender, juicy, smokey, delicious, spectacular looking, and fast. Could you ask for anything more?
Pork loin is lean tender meat attached to the ribs along the back of the pig. When they talk about eating high off the hog, this is the cut they mean. You can cook it with the bone in or remove the bone. Because we'll be stuffing this little piggy, I take the bone off and save it for cooking another day, trim it so it is almost the same thickness all along its length, and brine it for extra moisture and flavor. Click here for the recipe.
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Party Planning Tip: How Much Meat to Buy |
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 When entertaining, I always cook more than I know I will need. When it comes to the meat, I usually buy one pound per person or more for a mixed crowd of males and females. Remember, after trimming fat and bone, there will be much less, and meat shrinks when cooking. If it a bunch of big guys are coming over for the game, I'll make more. There will probably be leftovers, but folks love taking my leftovers home. If the crowd is rowdy, I'll just keep the leftovers for myself.
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Simple Bread Stuffing
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 Here's a down and dirty quick and easy Simple Bread Stuffing with options that will allow you to amp it up to 11. Use it to stuff the Smoked Pork Loin Roast. If you want some on the side (and I do), a great twist is baking it in a muffin pan so everyone gets some nice crunchy bits. And it's really fast.
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Frico Cheese Crisps
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If you love the crispy bits of cheese that stick to the griddle when you make grilled cheese sandwiches even better than the sandwiches, frico will become your favorite munchie.
Frico are lacy, cheesy, crunchy crackers that are quick and easy appetizers or snacks. Serve them at the Christmas party and people will be talking about them all night long. Here's the incredibly simple recipe.
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New Weber Smokey Mountains will be in stores soon
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 In fall 2008 Weber announced a new improved version of their industry standard 18.5" Weber Smokey Mountain (WSM) smoker as well as an all new, larger 22.5" WSM.
In the photo at right, you can see the new Big Unit, and the old Little Unit (my nicknames, not theirs).
The WSMs are high quality, charcoal fueled, bullet-shaped smokers. They can often be seen competing head to head with large commercial cookers at practically every competition. And winning. They take very little time to master, and there are a lot of tricks the experts use to produce incredible food.
The new designs have real improvements, and real shortcomings. Click here to read my review, for pricing info, and for links for advance ordering from Amazon.com.
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Christmas Morning French Toast on the Grill
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 Rich boats of bread waterlogged with eggs, laden with fresh fruit, floating in a sea of real maple syrup. Sheer heaven.
Just
about the simplest breakfast this side of a bowl of cereal, French
toast should be toasted, not fried in a pan. That's why they call it toast! And French toast on the grill is killer. Here's the ultimate French Toast recipe, perfect for Christmas morning breakfast.
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The Definition of Barbecue
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The debate over the definition of barbecue has been raging across the continent for decades.
 Not surprisingly, the President Elect, who has an opinion of everything from the BCS playoffs to the designated hitter, has weighed in on the controversy. In an outdoor shirtsleeve speech at a "barbecue" in Eau Claire,
WI on Sunday 8/24/08, the day after he announced Joe Biden as his
running mate. He began his remarks with "There was a debate about
whether technically this could be called a barbecue. Because my theory
is that if there's no barbecue, it's not a barbecue. It's a cookout."
Perhaps
realizing that he might have offended the organizers or taken on an
issue too hot to handle, he ended his speech with a politically correct
pivot: "Let's go get a bratwurst!"
Naturally, Meathead, who also has an opinion of the BCS and designated hitter, has attempted to define barbecue, for Mr. Obama, the folks in Wisconsin, once and for all.
We'll let author Barry Foy sum it up. In his hilarious book, The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies, he defines
hundreds of food terms. Barbecue, he explains, is a term for "one or
another of several approaches to cooking one or another type of food,
usually meat except when it is something else, which make use of one or
another cooking technique that most often involves smoke, though not
always, and in which a sauce of one sort or another plays either an
essential, a prominent, or a negligible role. Barbecue has a nearly
fanatical following in North America, particularly in the southern
United States, where it carries a lore rich in history, culture, and
the sort of factionalism that often leads to gunplay."
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Saintly Swedish Glögg again
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 I mentioned this last recipe month, but it worth mentioning again.
Glögg, pronounced glooog, is a high-octane, mulled wine, which is to say it is made with a potpourri of spices and all three of the above: Claret (red wine), port, and brandy, and is served warm.
The aroma of mulling glögg is heavenly, and when it is served steaming hot in a mug after a hard day of skiing or shoveling the sidewalk, the body offers thanks.
My wife and I have been making glögg since 1974 and refining the recipe since then. Here is our tried and true recipe.
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Italian Culinary Trends
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 I've recently returned from an attempt to eat everything in Northern Italy. Here's my report on what's new in this culinary mecca. This is an expanded version of an article that I wrote for Restaurant Hospitality magazine, a leading trade mag for restaurant managers.
Watch for my article on porchetta, a great stuffed pork dish, and a recipe, coming soon.
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A Bright Sunshiny Day in a Dog's Life
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 As a hobby, my wife and I raise puppies for Leader Dogs for the Blind. We got involved because we love dogs and because, as a photographer, the concept of blindness has always befuddled me.
In spring we picked up a seven week old yellow Labrador Retriever from the Leader Dog kennels in Rochester, MI. We named her Sunshine because she is so bright in color and attitude. To the name we attach the hope she will pass all her tests and, at about 18 months of age, become the sunshine in the life of someone who can use some sunshine. She is the fifth puppy we have raised for Leader Dogs over the past decade.
On June 30, I documented a day in the life of Sunshine. Click here to read more about Leader Dogs, how we train them, to meet Sunshine, and follow her through a day in her busy life.
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Blogg: An Open Letter to Charities
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 I give money and time to charities. And I'm fairly generous with both. There are so many deserving and needy
causes, but, alas, we cannot afford to help them all.
But when we give money it is on our terms. So a few years ago we wrote a form letter
and enclosed it with our checks.
Some
of you may think we are heartless, but choices must be made. Some of
you may think this is a good idea. If you do, feel free to copy this
letter. Click here to read my latest rant from the Chicago Tribune's op-ed page, "An open letter to charities."
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Can you DIGG it?
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 DIGG is a really useful website. People tell DIGG about their favorite websites and the top rated DIGG sites are usually pretty cool places. A top-rated site on DIGG gets a lot of traffic. I have recently added a DIGG button to my pages. If you dig my site, please DIGG it by clicking on the link near the top of each page! |
Visit the AmazingRibs.com Gift Shop
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 Order cool gear from AmazingRibs.com including aprons, hats, shirts, sweatshirts, intimate wear, and other apparel for men, women, kids and pets. I also have beer mugs, posters, clocks, and other tschotschkes.
Select from a number of fun captions: Nice Rack!, Porknography, Hot & Juicy, Suck bones!, Eat me!, Succulent, Got ribs?, Allčz Barbecue, Jeet?, BBQ Goddess, BBQ God, Saucy, iRibs. To see the entire selection at CafePress.com, just click here.
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