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The Best Smoker I've Ever Used:
Backwoods Party
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Click here for pricing and ordering info
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Keep AmazingRibs.com
Free
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The link below takes you to Amazon and tags things you buy with a code so we get paid a referral fee. It works on anything from grills to diapers, it has zero impact on the price you pay, and we never see what you bought. 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. We 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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Watch For Smoke Signals Next Week
| | I've been busy writing my book this winter so there were no Smoke Signals in January or February, and I just barely squeezed this one into March. But the April issue coming next week will have a major announcement. Biggest in the eight year history of my website. Let's leave it at this: If you are shopping for a new grill or smoker, wait til our announcement.
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Why You Don't Want Grill Marks On Steaks
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All the grocery ads, all the restaurant ads, all the grill ads show beautiful steaks and burgers with cross hatched grill marks. Overrated and a sign that a steak isn't living up to its potential. Heresy? That's my specialty, isn't it? And while I'm busting myths, I'll explain why you should flip your steaks often, like every minute or two. Click here to read why I say grill marks are like the freckles on Lindsay Lohan, cute, but lacking substance and why flipping out is good.
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All About Grill Grates And Busting The Cast Iron Myth
| | Once you've read my article on grill marks, read my article reviewing grill grates and grate cleaning tools. You'll never guess which I recommend (hint: it is NOT cast iron). Not if you want a deep rich all over Maillard and caramelized crust like this one:
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Ham It Up On The Grill - It's Better That Way
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You know my routine by now. I post a recipe, and everytime I cook it I fiddle with it. Well my smoked ham is a real winner, and the glaze I cribbed from Chris Lilly, executive chef at Big Bob Gibson's in Decatur, AL, is a heckuva lot better than the packet of chemicals that came with your ham. It's also easy and you can do it on a grill. Click here for my smoked ham recipe.  And if you're confused by all the different types of hams on the market, dry cured, wet cured, city ham, country ham, Smithfield, Virginia, canned ham, spiral cut, fresh ham, prosciutto, and more, my article on the Zen of Hams will get it straightened out for you. |
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Tons Of New Stuff
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I have been typing my fingers off since my last newsletter in December, and there has been a lot of new info on AmazingRibs.com. A serious lot. Here's a taste:
Starting A Charcoal Fire. I review and rate different ways to start charcoal.
Fighting Mold In Your Smoker Or Grill. Not normally a problem, unless you own a Weber Smokey Mountain. When you lift that cover for the first time in spring, don't be surprised to see that the inside is covered in white mold. Here's what to do.
When To Use Your Grill's Lid. There are times when you want the lid on, and times when you want it off.
The Zen Of Charcoal. I have made major improvements to this article since my least Smoke Signals.
The Zen Of Wood & Smoke. A lot more new info about what smoke is and how it works.
Cold Smoking Sausage And Fish: Don't Do It. I get a lot of requests for recipes for cold smoking salmon for nova lox, sausage, or even for canning meats. It can be done. But the risk is high. Did you know that "botulism" comes from the Latin word "botulus" which means "sausage"?
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It's Spring And That Means Asparagus
| Here in Chicago you'd have a hard time convincing me it is spring if it wasn't for the asparagus in the fridge. It is so good after a quick trip to the grill and a splash of balsamic, EVOO, and Parmigiano-Reggiano cheese. Click here for a taste of spring.
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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 11 BBQ, steak, hotdog, and 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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