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Everything You Need To Know About Brining (And Then Some)

Meathead | Posted 08.31.2012 | Taste
Meathead

The question is: Brine my bird or not? The answer? Maybe. Here's how salting and brining can significantly improve your cooking, how they work, how to make wet and dry brines, and how to use them.

Physicist Cracks BBQ Mystery

Meathead | Posted 11.30.2011 | Home
Meathead

The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.

Essence Of August: Caprese Tomato Salad

Meathead | Posted 10.31.2011 | Home
Meathead

Caprese salad is the world's best use of tomatoes and possibly the world's best salad. This classic summer dish from the Island of Capri off the west coast of Italy is the essence of August on a plate.

"Absolutely, Positively No Ketchup On Hot Dogs. Never."

Meathead | Posted 10.19.2011 | Home
Meathead

Chicagoans, renowned for our worship of the all beef frankfurter, understand that ketchup is popular with children because they like sweet stuff. But if you are over 18, never, ever allow ketchup anywhere near a proper hot dog in Chicago.

How To Stop Worrying About Food Contamination

Meathead | Posted 10.05.2011 | Home
Meathead

Think your chances of getting sick are slim? Ever had the "24-hour flu"? Well there's no such thing. Urban legend. What you probably had was food-borne illness.

A Look Inside The Wienermobile

Meathead | Posted 09.26.2011 | Home
Meathead

On July 18, 1936, the 13 foot hot dog started cruising the streets of Chicago and the Midwest. It is considered one of the most successful marketing gimmicks in history.

How To Calibrate Your Grill Properly

Meathead | Posted 09.14.2011 | Home
Meathead

The first step to becoming a great outdoor cook is to master your instrument, and the best way to do this is to calibrate it with dry runs. No food needed.

Make Your Own Signature BBQ Sauce

Meathead | Posted 08.29.2011 | Home
Meathead

If you are no longer living with your parents, you really should have a house sauce made without preservatives, additives, stabilizers, and emulsifiers.

The Great, Incomparable Chicago Hot Dog

Meathead | Posted 08.24.2011 | Home
Meathead

What makes the Chicago Hot Dog special? Like Chicago's famous architecture, it is great design.

The Origins Of The New York Wiener & Sabrett's Secret Sauce, Exposed

Meathead | Posted 08.16.2011 | Home
Meathead

It's about time that the rest of the country comes face to face with the charms of this liberally condimented showpiece clad in a tidy white bun.

BBQ & Grilling Cookbooks For Dad

Meathead | Posted 08.03.2011 | Home
Meathead

It's the time of the year for Dad to go out and immolate his paycheck, turning succulent pieces of meat and crunchy fresh veggies into hockey pucks and piles of ash.

New USDA Cooking Temps Oversimplify, Change Little, Confuse Home Cooks

Meathead | Posted 07.26.2011 | Home
Meathead

If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And in its effort to make one set of easy to understand rules, the government has oversimplified.

Everything You Need to Know About Charcoal

Meathead | Posted 07.13.2011 | Home
Meathead

Let's ask the question: What's the best form of charcoal? Wood embers? Hardwood lump charcoal? Charcoal briquets?

How To Buy A Smoker

Meathead | Posted 06.29.2011 | Home
Meathead

There is nothing more seductive smelling, no perfume, no mushroom, no wine, than the scent of hardwood smoke after it has tickled spice rubbed pork

How To Buy A Grill

Meathead | Posted 06.07.2011 | Home
Meathead

The snow has melted, the robins are back, and it's time to recycle that old piece of junk out back and get serious about amping up your outdoor cooking chops.

How A Faux Cambro Can Save Your (Pork) Butt

Meathead | Posted 05.27.2011 | Home
Meathead

A Cambro is an indispensable tool to caterers. But you don't need to buy a restaurant grade Cambro, you probably have one in the garage.

All About Beans

Meathead | Posted 05.25.2011 | Home
Meathead

Beans are a great source of nutrition, and they play an important part in American regional cooking and culture. Here are the basics a cook needs to know about beans.

Food Bloggers: How Google's New Recipe Search Works

Meathead | Posted 05.25.2011 | Home
Meathead

Here is my interpretation or what food bloggers need to know. A recipe for recipe writers by a recipe writer.

Pork Chops...For National Pig Day

Meathead | Posted 05.25.2011 | Home
Meathead

All pork chops are best when cut thick, at least 1", when brined for about an hour and no more, then gently cooked with a little smoke, and flavored with herbs and/or a sauce.

The Huffington Loaf: A Crowdsourced Meatloaf Recipe

Meathead | Posted 05.25.2011 | Home
Meathead

Whenever the topic comes up with friends, they all have some great ideas and new twists on this All-American classic. So let's develop a killer meatloaf together.

Lip Smackin' Pigskin Cracklins

Meathead | Posted 05.25.2011 | Home
Meathead

No matter what you call these cousins of bacon, only chocolate is more decadent and crack more addictive than homemade cracklins, and there is a big difference between store-bought and this recipe.

Winter Mussels: A Super Bowl for the Super Bowl

Meathead | Posted 05.25.2011 | Home
Meathead

The secret, and it is not much of a secret anymore, is to eat what is fresh and in season. Mussels are in season at Superbowl time and a super bowl of them is sure to be a hit at your party.

Pimento Cheese, AKA Carolina Caviar

Meathead | Posted 05.25.2011 | Home
Meathead

Maybe some are just discovering this Southern staple, but this down home traditional folkways cheese spread has always been big. Especially on Ritz Crackers at game time.

Believe In Glögg: All You Need To Know About Mulled Wine

Meathead | Posted 01.23.2014 | Taste
Meathead

There are as many recipes for this old traditional winter beverage as there are for martinis.

A Dozen Resolutions For The Outdoor Cook

Meathead | Posted 05.25.2011 | Home
Meathead

If you're like me and love cooking outdoors because everything tastes better when cooked over open flame, here is a list of New Year's Resolutions for you.