Smoke Signals ~ December 29, 2015

Pre-order your copy of my new cookbook, Meathead: The Science of Great Barbecue and Grilling to be published May 10. 
"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin, TX.

"I have more than 250 barbecue books and this sets the bar. By far the most comprehensive I have seen." Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce

"Meathead chops years of your learning curve with this encyclopedia of barbecue knowledge." Chris Hart, author of Wicked Good Barbecue
 
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TABLE OF CONTENTS
 
TECHNIQUES
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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Happy New Year!
Smoke Signals is the free newsletter from Barbecue Whisperer and Hedonism Evangelist, Meathead, and the team at AmazingRibs.com. If you like it, forward a copy to a friend. And remember: No rules in the bedroom or dining room.
Make 'Em Drawl -- er, Drool! -- With My Texas Brisket
My newest video shows you how to tame - with tasty results - the Texas Brisket you and your family have been hankering for. You'll find it in  my detailed article discussing the keys to getting a flavor-packed bark surrounding a perfectly tender and juicy brisket. The article also details how to slice a brisket properly, and plenty of ideas on what to do with the leftovers.
Bacon Wrapped Stuffed Shrimp
Leaving the tail on these shrimp appetizers gives your partygoers a handle with which to eat the succulent sea creature. Robed in bacon with a dab of cream cheese and pickled jalapeno wrapped, these shrimp are perfect with a dunk in Thai sweet chili sauce. This bacon-wrapped stuffed shrimp recipe is from champion Pitmaster and restaurateur Chef Melissa Cookston. For a quick primer on cleaning shrimp, check out my article, Science of Shrimp.
Sure Thing Wings!
My detailed article shows how to prep 'em. Reverse sear the wings on a 2-zone setup grill to fully cook on the indirect side and then crisp the skin over the direct heat side. Full recipe and instructions in the article.

Once the chicken's crispy perfect, ready the classic Buffalo sauce with blue cheese or ranch and celery sticks or, serve wings with a sauce bar including DC Mumbo Sauce, Danny Gaulden's Brown Sugar & Mustard Glaze, Chris Lilly's Spiced Apricot Glaze, Kansas City Style Barbecue Sauce and my Controlled Burn Hot Sauce. Each of these sauces go great on a grilled chicken wing.
What Would A Bowl Party Be Without Pigskin, aka Fresh Cracklins?!
If you ever had a bag of commercial pork rinds on a road trip from a gas station convenience store, you have a shade of an idea of how good cracklins can taste. But they bear no resemblance to fresh, homemade, smoked Cracklins that include the layer of fat just below and a bit of the meat, too. They take a little time but are delicious.
Make Your Own Boursin
Nothing like an herbed, spreadable cheese, perfect for a charcuterie or cheese plate or with an assortment of breads, crackers, and smoked nuts. You've probably had or seen expensive imported Boursin in your local grocery, but it's a snap to make something close and save some bucks. Here's my recipe for homemade Boursin.
Roasted Beef Marrow Bones
Here's another luxe spread for the true meatarians. Try a warm appetizer with roasted beef marrow. With a slice of toasted baguette, scoop out a hunk of the unctuous, rich marrow straight from the bone, seasoned with some bread crumbs and fresh herbs. Read my recipe for ordering and roasting the beef bones here.
Smoked Jalapeņo Poppers

Let's heat things up a little at the party. Make a hot, hot batch with the ribs and seeds left inside the jalapeņos - or even go for habaneros for the thrill-seekers. Cut the chilies in half lengthwise. Keeping the stem on for a handle, or chop it, and stuff the open end with a green pimento olive. Next, lay in a mix of cheeses; chopped, cooked bacon. Last, grill but leave a little crunchy. Check my recipe for Smoked Jalapeņo Poppers.
College Gameday-Inspired Recipes For Your Bowl Barbecue Parties
The national championship playoff is down to four teams. On December 31 the Oklahoma Sooners and the Clemson Tigers face off in the Orange Bowl. Sooners supporters, griddle up some Oklahoma Theta burgers for your party. Clemson fans, let your pride shine and make my Perfect Pulled Pork with Columbia Gold, a South Carolina classic mustard sauce.  

In the Cotton Bowl later that day, Michigan State's Spartans take on the Alabama Crimson Tide. Alabama fans can cook up the famous Big Bob's 'Bama Birds in White BBQ sauce. Spartans, grill up some classic Detroit Coney Dogs. 
Let's Toast To The New Year With Something Great!
No party is a bacchanal more than New Year's Eve. If you're picking a wine, beer, or spirit to pair with your 'cue, head to my guide here. You'll notice champagne is listed quite a bit, because it goes great with smoke and heat. Some of your guests may want a mixed drink. Try this mojito or this classic daquiri.

If you don't want to fuss with mixing, a few cubes of smoked ice can keep any spirit chilled and add an extra dimension that we Pitmaster love. Yes, I said, SMOKED ICE.

For more, look at my drinks guide and my essential guide to the well-equipped bar.
Get For Yourself What Santa Didn't: Gold Medal Gift Guide

Time to take matters into your own hands if "Santa" or your significant other didn't get the hint when you forwarded our last email newsletter. Our seventy-one hand-picked Gold Medal-award winning barbecue tools and equipment in various price points and categories, from thermometers to gas grills each have our thorough review and links to purchase. 

Equipment Insight: Portable Kitchen Grill by Max Good, Keeper of the Flame at AmazingRibs.com 
 
The Portable Kitchen Charcoal Grill, aka PK Grill is an nifty old design that still works. Introduced in 1952, the same year as the Weber Kettle, ownership changed over the years but design and construction did not. They still have the original, thick cast aluminum body that retains and radiates heat efficiently.

PKs never rust and older models often show up at garage sales or get passed along from one generation to the next. The flat bottom, rectangular shape, and unique damper placement of two on the lid and two in corresponding locations under the coal make PK particularly well suited for 2-zone cooking. PKs never achieved Weber's popularity, but they're still around today and continue to win over fans who love the durability, versatility and shiny retro-cool appearance. They can be lifted out of the cart for cleaning, camping, or tailgating.

Our review of the Portable Kitchen Grill includes a list of components with videos and a list of key guidelines. Scroll down the page after the review to check out our reader's comments about their PKs. 
 
For more reviews of grills like the PK, and smokers, pizza ovens and hog roasters, check out AmazingRibs.com's barbecue equipment reviews and ratings.
 
Last Chance: Pretty Bird Photo Contest Ends December 31!

Our annual Pretty Bird photography contest is on until midnight CST, December 31, 2015. We've got some great prizes from our friends at Thermoworks. Read the rules here, and then send in your picture!
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