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* Live video seminars with the
world's top Pitmasters, including Dr. Greg Blonder, Tuffy "The Professor" Stone, Candy Sue Weaver, and Harry Soo
* Access to The Pit Forum, where thousands of BBQ enthusiasts ask questions, share tips and photos
* Entry into the Gold Medal Giveaways
* Support for Operation BBQ Relief
Why not give a gift membership? Surely you know folks who need to up their grill game: Neighbor? Nephew? Spouse? Click to learn more. |
Keep Our Site Free |
If you like all the free, scientifically-tested information on our site, please use our links when you shop. Many websites pay us a small referral fee when you click our links and purchase from them, especially Amazon. Please save this link and use it every time you go to Amazon.It works on everything from grills to diapers. It has zero impact on the price you pay, but has a major impact on our ability to improve AmazingRibs.com. Without it we could not survive. Thank you! |
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Quick Links
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Here are some of our most popular articles with direct links.
TABLE OF CONTENTS
TECHNIQUE
For both the beginner and expert, here are articles on how to get 'er done right.
RECIPES
Scores of tested restaurant quality recipes carefully explained so even novices can be great cooks.
EQUIPMENT REVIEWS
Unbiased recommendations for the best products for the back yard cook. |
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DAILY TIPS ON
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We are thankful for You
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2015 has been the biggest and best of our 10 years and we owe it all to you, especially those of you who joined our Pitmaster Club, giving us a solid financial base for the future.
As usual, if you have cooking questions on Thanksgiving Day, I can be reached through the comments on the bottom of any page from early in the morning Central time until about 3 p.m.
Smoke Signals is the free e-newsletter from Barbecue Whisperer and Hedonism Evangelist, Meathead, and the team at AmazingRibs.com. We use Smoke Signals to tell folks about what's new in Barbecutopia & Grillandia. If you like it, please forward a copy to a friend. And remember: No rules in the bedroom or dining room!
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Turketta Stuffed Turkey Breast
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Here's a stunning, special occasion turkey recipe. My turketta is a riff on an Italian porchetta.
We skin, debone and stuff two turkey breasts with my Drunken Cranberries (or another stuffing if you prefer) and season them with my all-poultry-purpose Simon & Garfunkel rub.
We roll them up, put the skin back on and tie them up. We smoke 'till the skin is golden and crispy, and the interior juicy. We've got a step-by-step pictorial in our article.
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Quick defrosting your bird
| | If you haven't started ythawing your bird, you are late. But if you start defrosting immediately,y ou'll be OK if you follow my quick thawing guide. Here's my guide to defrosting. Tips 1 and 2 are what you need to pay attention most to.
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You can actually cook a frozen bird
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Here are the rules for cooking a frozen bird:
1) You absolutely positively must use a meat thermometer for this maneuver.
2) You cannot stuff the bird.
3) You may have to cook for an hour before you can remove the giblet package and neck, but you really should get them out as quickly as possible, especially if they are in plastic, which can melt.
4) Cook at a lower temperature, 250-275°F, to make sure the skin and exterior don't dry out in the process.
5) Cooking time will be 1.5 to 2.0 times as long.
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Two Quick Side Dishes
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Gold Medal Gift Guide For The Grillmaster and The Pitmaster
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Whether you brave the Thursday midnight or Black Friday marauding doorbuster crowds or are more of a Cyber Monday laptop shopper, it's hard to find just the right gift for the barbecuer in your life. (And if YOU are the barbecuer in your life, feel free to forward this email to spouses, children, in-laws, etc.)
From the hundreds of our BBQ equipment ratings and reviews, we've come up with a guide to the best of the best: The Gold Medal Gift Guide. Click the link for the full list. Here are a few picks from our picks.
 CharGon is a solidly built grill grate cleaner with a U-shaped tip that makes it easy to scrape the tops, sides, and bottoms of round grill grates with no risk of rogue bristles and the health hazard they present. $19.99, buy here, read our review.  OXO Good Grips Stainless Food Scale can weigh accurately up to 11 pounds as well as fractions of an ounce. It is so important. Look at salt for example. 1 cup of table salt has almost twice as much salinity as a cup of Morton's kosher salt because Morton's kosher salt has more air space between the grains. But a pound of all salts contain exactly the same amount of sodium chloride. Without a scale, making a brine requires a calculator. Flour and sugar have the same problem. Packed flour or loose flour weigh differently. $49.95, buy here, or read our review.
 The Food Lab by Kenji López-Alt is the single best cookbook in the world, especially if you want to understand why as well as how. Science driven by a nerd with a sense of humor, these 960 pages and 1,000 photos are truly life changers. $27.47, buy here, or read our review.
 Our readers are in love with the Pit Barrel Cooker, an inexpensive, easy to use charcoal smoker. Delivered to your door for $299, it beats anything in this price range hands down! Buy here, or read our review.
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Pre-Order Today: Meathead The Book
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We've got recommendations for classic barbecue guides and newer tomes in the Gold Medal Gift Guide that will certainly help the Pitmaster tend to the flames and food smartly. But one book in particular has my heart and soul in it because I wrote it! |
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The 
