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Keep AmazingRibs.com
Free
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The link below takes you to Amazon and tags anything you buy with a code so we get paid a referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay and we never see what you buy. Amazon has low prices, fast and often free delivery, fair return policies, and there may be no sales tax. Please click on this link everytime you shop to help keep this site alive and free. Thanks!
http://tinyurl.com/amazingribs
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Another Way To
Help Keep AmazingRibs.com Free!
With a $30 donation you'll get a 100% cotton, brushed twill, adjustable, low profile cap with the AmazingRibs.com patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets.
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Quick Links
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Show Me Yours
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I've been getting wonderful comments and pix from you. Man, you folks know how to party! Just go to any page and upload your pix of your masterpieces.
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About Smoke Signals
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|  Smoke Signals is the free e-letter from Barbecue Whisperer & Hedonism Evangelist, Meathead, and AmazingRibs.com. I use Smoke Signals to tell folks about what's new in Barbecutopia & Grillandia. If you like it, please . And remember: No rules in the bedroom or dining room! |
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My Ultimate Turkey Recipe Has Been Revised
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One of the great advantages publishing on the web has over print publishing: I can constantly improve and update my articles, and often the ideas come from you.
This year I've completely rewritten my Ultimate Turkey recipe/method over the past year (I cook turkey all year round), so it is time to take a look at it again, even if you are planning on cooking indoors because a lot of the info applies to indoors as well as outdoors. The article is loaded with ideas and debunks many commonly held beliefs:
- Selecting your bird
- Factory enhancements" and understanding the label
- Heritage breeds
- Fresh vs Frozen and why I go for frozen
- Turkey anatomy
- How popup thermometers work and why digital is much better
- Optimum cooking and meat temps
- Planning for carryover heating
- Cooking times table
- Hour by hour timetable
- Thawing
- The risk of salmonella and how to prevent tummy aches or worse
- Why organic birds might be riskier
- Why pink juices may be safe
- Why not to stuff the bird
- How brines really work and why I no longer recommend brining
- Injection is a better way to go
- A great spice rub
- Spatchcocking
- Why it is better to cook two smaller birds rather than one large bird
- A much better gravy that actually moistens meat
- Vertical roasters
- Why roasting pans have a built-in flaw and how to overcome it
- Holding the bird in a faux cambro
- Sertting up your grill or smoker (and you can make a great smoked bird on a gas grill)
- Adding smoke
- Carving and serving with step by step pix
- How to find the turkey oyster and eat it without anyone noticing
- Using the carcass for stock
- Handling leftovers
Remember to start defrosting your bird on Saturday, and rest comfortable in the knowledge that I will be watching both my smoker and my computer on Thursday til about 3 p.m. Central, so if you have any questions, post them to the Ultimate Turkey page and I should be able to answer within minutes.
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Side Dishes
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There are numerous recipes for side dishes on AmazingRibs.com, and among the most popular are Muffings. Stuffing baked in muffin pans so everybody gets plenty of really crispy bits and tender juicy centers. Check the Table Of Contents for more. Here are some of my other recommendations:
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The War On Thanksgiving
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I normally try to keep my website free of politics, but I'm sorry, I just had to get on my soapbox and complain about how Black Friday has become Disgraceful Thursday and how greedy merchants are usurping what I consider to be the most important American Holiday. Yes, I think Thanksgiving is more important than July 4. Click here to read my explanation and my rant. |
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Amazon Has Cheapest Toys Sez Bloomberg
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According to a Bloomberg News Survey, Amazon has the cheapest price on toys, cheaper than Wal-Mart, Target and other major chains. Here's how to get your shopping done early and support our efforts to deliver great info for free.
Just type or paste the link below into your "favorites" or "bookmarks" and use it to take you to Amazon whenever you shop there. It will tell Amazon I sent you and they will pay me a finder's fee if you buy something. It in no way increases your price but it sure help keeps me supplied with charcoal! Please use it for anything you buy on Amazon!!!
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Third Annual Pretty Bird Photo Contest
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After you cook your bird, take photos and enter my Third Annual Pretty Bird Contest. To enter, post your picture on my Ultimate Smoked Turkey page in the comments section. The only rules are: You must have cooked the bird outdoors sometime in the 2012 calendar year using this recipe as a guide. You don't have to follow it precisely. Deadline is December 31, 2012. Past winners are not eligible to win but are encouraged to submit pix. Amateur photographers only, please. My definition of an amateur is anyone who has not been paid for a photograph in the past year. You are on the honor system. My family, business associates, vendors, employees, customers, advertisers, and the immediate families of any of these people are not eligible. By entering you solemnly swear that you have adhered to these rules, and you agree to let me use your photo as I see fit on this website or to promote this website.
Tell us what you cooked on, especially if you did something fun and creative. The prizes will be awarded solely on the merits of the photo and the judge is a man with a Masters in Fine Arts and who has in the past made his living as a professional photographer. He now runs this website and does most of the photography. He is also the interpreter of the rules. Click here for tips on food photography. Prizes to be announced, but they will be good.
First Prize: Great Meat Cookbook by Bruce Aidells. The founder of Aidells Sausage Company, you'll find his name in your grocery store and numerous magazines, and his face on TV. This is his 11th cookbook and his best, just published this year. Hardbound, it is a whopping 632 pages and loaded with photos and lists for $40. I have no idea how many recipes there are, but they are drool inducing.
Second Prize: The Complete Meat Cookbook by Bruce Aidells & Denis Kelly. Detailed knowledge and hundreds of great recipes.
Last year, First Prize went to David Lauro. David's bird (above) was not only perfect looking, he took time to garnish it with lettuce and grapes, and frame it perfectly with his centerpiece in the background. This could be a magazine cover!
Second Prize went to David Bradley (below). A perfectly carved bird (at with the thigh meat glowing pink from smoke and garnished with green onions, lemons, flat leaf parsley. His presentation is not overly formal or prissy, but achievable.
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Lotsa New Stuff
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Forgive me, but I have had a lot to do the past few months since my August issue of my "monthly" Smoke Signals. There have been a lot of new additions to the site (did you notice the new design?), but this newsletter is already long enough so I'll just provide a few links. I'll tell you more about them soon, but you can see them in the Table of Contents because they have a big yellow "New" flags. Here are some highlights: New ArticlesSignificant New Material Added To These ArticlesAnd there are quite a few new recipes like Smoked Ice (yes you read that right, and you've gotta try it in a Bloody Mary or Bourbon on the rocks).  |
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Professional Steakhouse Knife Set
| |  There is just something about those big beautiful steak knives that the best steak houses use that I have always admired.
So I set out to get a set of the real deal. Not just for steaks, but for ribs, chops, even veggies. When I found access to the company that makes them for the best steakhouses (Peter Luger, Smith & Wollensky, Morton's and others), much to my delight, I learned that I could not only buy a set, they would emblazon them with the AmazingRibs.com imprimatur and sell them through Amazon. I set my table with them every night now. Even the toughest meats turn to butter beneath these elegant blades.
Machine washable, temper-ground, serrated, high-carbon stainless-steel, full-tang blades with excellent cutting edge retention, beefy hardwood handle, rust and stain resistant, and they stay shiny without polishing. And now they have the AmazingRibs.com imprimatur. Click here for more info on these wonderful knives. |
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Fun Gifts for the Barbecue Fan
| |  Shop for the barbecue lover at the AmazingRibs.com Gift Shop or just drop in for a chuckle. There are more than 30 BBQ-themed designs, about 30 steak-themed designs, about 20 hotdog-themed designs, and more than 30 wine-themed designs. Order aprons, hats, shirts, sweatshirts, intimate wear, and other apparel for men, women, kids and pets, beer mugs, posters, and other tschotschkes. 
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