Testimonials
Your tips saved my ribs after I ruined a batch by following recipes on another site. Simply by the fact that you pointed out the effect of altitude.
Hans Vd Horst, Netherlands
You sir, are a saint. We had a bunch of family from out of town over for dinner after celebrating my parents 50th wedding anniversary. I made them a Smoked Salmon appetizer and then a dinner of Lamb Chops in Sheep Dip with cubed Pesto Potatoes. Everyone raved about the food! Not a bite of anything left, and not because I didn't make enough! Thanks again.
Matt Archer, Rossmoor, CA
AmazingRibs.com has opened the door to so much opportunity and wonderful recipes for me and my family I just wanted to take the time and personally thank you.
Smokin' Mike Davison, MO
I am pissed. I just spent two work hours looking at your site and now, not only am I behind in work, I am spending money at the local Q restaurant for lunch. How do you sleep at night causing all this pain.
Jason, CO
Stumbled upon your site before I smoked some ribs last weekend. It's now on my "favorites" after I ate them!
Jeff Putnam, Richmond, VA
Grannie's Beans were awesome! Every recipe I complete off your site is deadly!
Brent Gillespie, Portage La Prairie
Your website and advice has made me the king of the grill in our neighborhood!! Every time we invite someone to dinner they all beg me for ribs.
Ashley Barton, Little Rock, AR
As you know, in an apartment I can't grill, but I made my grilled cheese indoors on in a saute pan on the stove top. The secret you shared was to cover the pan. MMMMM perfect!!! I made mine with Gouda cheese and tomato on rye bread. Excellent. Uncovered, the cheese never melted enough without burning the bread. I'm a convert!!!
Your Mom, FL
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Click here for more testimonials and pix from readers
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Show Me
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I've been getting wonderful emails and pix from you. Man, you folks
know how to party! Send me pix of your versions of my recipes or your party and I might publish them on my site.
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Buying Guides
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Check out my Buyer's Guides
for unbiased recommendations for the best products for the back yard
cook including smokers, accessories, tools, gadgets, books, and sauces.
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Be My FB Friend
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Help Keep AmazingRibs.com Free
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About Smoke Signals
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 Smoke Signals is the irregular free email from AmazingRibs.com and hedonism evangelist Craig "Meathead" Goldwyn. Don't forget: 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. 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. And remember: No rules in the bedroom or the kitchen!
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Big Beautiful Beef Rib Roast on the Grill
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Mother's Day is Sunday May 10, but you knew that, right? How about proving to her you turned out alright and do a big juicy beef rib roast on the grill. It's surprisingly easy, and the crust is killer. One of the secrets is my wet rub, that's right, it's not a dry rub, called Mrs. O'Leary's Cow Crust.
Serve this savory and spectacular hunk o meat with Grilled Asparagus Spears to the Heart, Bourbon Baked Beans, and Mint Juleps, all featured below.
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I Need Recipe Test Pilots
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 Recipe testing is the final step before I release a recipe to the public and announce it in Smoke Signals. I test it myself but I cannot anticipate and duplicate all the variations you might encounter. Especially all the grills and smokers in use out there. That's where you come in.
On my Recipe Tester's Page I post links to recipes just about ready for prime time. Volunteers test the recipe and send me feedback. If you answer all the questions on the recipe tester's form, I will send you an "Official Recipe Test Pilot" Flying Pig Certificate (above) suitable for framing and give you appropriate credit on the website.
Recipes now being tested
(Deadline for feedback is 5/30/2009)
- Crack 'n' Cheese (Mac & Cheese)
- Buxom Chicken Breasts
- Pecan Tassies
- Moroccan Lamb Mechoui
- Change Your Life Rich Red Wine Sauce
- Japanese Yakitori Riblets
- Mu Shu Pork Burgers
Click here to go to my Recipe Tester's Page and get these recipes.
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Grilled Asparagus to Accompany Your Rib Roast
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 Asparagus is freshest, sweetest, and crispiest in spring and it is showing up in groceries now. Grilled asparagus develops rich flavors you just can't get by boiling or steaming. Seasoned, grilled, drizzled with good olive oil and balsamic vinegar, and topped with curls of parmesan cheese, this is by far my favorite prep, truly Grilled Asparagus Spears to the Heart.
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The Zen of Beans
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 Beans play an important part in barbecue cuisine. Hard to find a pit stop that doesn't serve some sort of beans. Over the past year I have been pinning down the ultimate recipes for the Classic American Bean Dishes. In order to do so, I have had to learn a LOT about beans, and I have compiled much of that in my article, The Zen of Beans.
So far I have published recipes for Bourbon Baked Beans, South Carolina Hoppin' John, Grannies' Texas Beans. Coming soon: New Orleans Red Beans & Rice, and Boston Baked Beans.
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Saturday May 2 is Derby & Mint Julep Day
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 The refreshing mint julep became the official drink of the Derby in 1938. Mint is ready to pick, Kentucky Bourbon is the quintessential American whiskey and the drink of choice of many of the best pitmasters I know. So here's my recipe for authentic, easy, Mint Juleps.
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Weights, Measures, Conversions, Equivalents,
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 I have assembled a reference that I have needed for years: One page that has ALL the handy dandy weights, measures, conversion formulae, equivalents, and rules of thumb a cook needs.
For example, did you know that you can make brown sugar by mixing 1 cup white sugar and 2 tablespoons molasses? There is even a cool converter widget. You enter something like 500 milliliters and it tells you that's 2.113 cups. Or that 225F is 107.222C. Let me know if you can find a better reference anywhere on the web. I doubt it!
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The Zen of Parmesan Cheese
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 Last fall my wife and I went to Italy. Among the many culinary highlights was a trip I took to Parma and a visit to a small artisan producer of the King of Cheeses, Parmigiano-Reggiano. I learned, among other things, that American Parm is something altogether different, and why, and since then I have not gone one day withoug the real deal in my fridge. I use it a lot in cooking (see my asparagus recipe above). My article on the subject twlls you everything you'll ever need to know about this wonderful product.
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It's Not Soy Sauce!!!
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 I'm a cheap SOB, and recently I was working on a recipe that needed a small amount of soy sauce. So I grabbed one of those packets left over from the last time we ordered Chinese carryout. I tasted it and realized it didn't taste as good as the store bought brand I usually use (Kikkoman). So I got out the magnifying glasses and boy was I shocked to learn that THERE IS NO SOY SAUCE in the packet! Click here to read the fine print and to learn more about soy sauce.
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May is National Barbecue Month
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 May is National Barbecue Month and I think we should let the kids out of school and close offices for the entire month. Short of that, I have honored the concept by revising my definitive definition of barbecue, which was published this month on two full pages of the Kansas City Barbecue Society's newspaper, the Bull Sheet. Here's the article, recently revised, and here's a link to KCBS. Join!
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EU Food Fight is Obama's First Foreign Policy Test
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Seems the EU started a food fight and now Obama has to finish it. Apparently they have a beef with our beef because most of our steers have been given hormones. So the EU won't let it be imported. On January 13, on his way out the door, President Bush decided that he'd hit them with a 300% tariff on French Roquefort cheese and a 100% levy on Belgian chocolates, Irish oatmeal, Polish fruit juices, truffles, foie gras, many bottled waters, and a shopping list of other gourmet goodies nobody can afford to buy anymore anyhow. The Bush taxes were to take effect March 23, but Obama's Trade Representative, Ron Kirk, gave them a little longer, until May 9, to chew it over with him. Click here to read about the dispute from my column in Huffington Post.
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30 Years After Three Mile Island, A Lesson
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I remember that fateful day in 1979 vividly. My wife and I had just seen the new movie, China Syndrome, and now the radio was telling us that in the wee hours a nuclear reactor 150 miles away in Pennsylvania was in danger of melting down. I looked around at the pristine country landscape where we lived in Ithaca, NY at the time, and knew that if the thing hit the water table, we'd have to evacuate and the land would no longer be habitable.
30 years after the near melt down there are lessons for today's economists and regulators at the Federal Trade Commission (FTC) that apply to the current financial crisis about things that are "too big to fail". This rant is from my column on Huffington Post.
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See Meathead at Sheboygan Brat Days August 1
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 Meathead will be doing a cooking demo at Sheboygan Brat Days on August 1. This should be a blast!
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Visit My Gift Shop - New Lower Prices
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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?, Allèz Barbecue, Jeet?, BBQ Goddess, BBQ God, Saucy, iRibs. To see the entire selection at CafePress.com, just click here.
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