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Amazingribscom

America's Best Ribs

The Daily Meal | Posted 07.19.2014 | Taste
The Daily Meal

So what does make for a perfect rib, according to some of the country's leading experts? Tenderness, sauce-to-meat ratio, smokiness, and good charring.

The Top 10 Best Value Grills And Smokers

Meathead | Posted 06.08.2014 | Taste
Meathead

We think the flavor is less exciting than the flavor from devices that generate heat by combustion of charcoal, wood, or gas.

LBJ, BBQ Diplomacy, And The Great BBQ That Never Happened

Meathead | Posted 04.26.2014 | Taste
Meathead

Barbecue has been used as a tool in American political campaigns for more than 150 years.

Tips & Techniques For Grilling And Smoking In The Cold

Meathead | Posted 04.16.2014 | Taste
Meathead

Cold, rain, snow, sleet, and wind may not delay the mail but they can sure delay the meal.

Top Ten Backyard Smokers

Meathead | Posted 05.21.2013 | Taste
Meathead

The best smokers to buy this summer.

How to Buy A Grill: Print This and Take It Shopping

Meathead | Posted 05.01.2013 | Taste
Meathead

Amping up our outdoor cooking starts with a good grill.

Analysis: Easier Meat Labels? My Butt

Meathead | Posted 06.05.2013 | Taste
Meathead

The new naming convention is a long way from being as easy as it could be.

Make The Ultimate Ham on Your Grill

Meathead | Posted 05.25.2013 | Taste
Meathead

The world of hams is confusing, but it is worth getting a handle on things because a little knowledge will make your ham dinners much much better.

World's Best Pitmaster? There's Lipstick On That Pig!

Meathead | Posted 01.20.2013 | Taste
Meathead

It wasn't even close. Out of five categories, four were won by one team.

The Iconic Weber Kettle Grill Turns 60

Meathead | Posted 09.08.2012 | Home
Meathead

There are better designs for grills, among them the top end Hasty Bakes, and there are cheaper grills, but the modern Weber Kettle has achieved icon status.

Hamburger Secrets: How The Zen Master Prepares A Real Happy Meal

Meathead | Posted 09.01.2012 | Taste
Meathead

"Give a man a burger and he will gladly pay you Tuesday. Teach a man to make a burger and he will feed his family as if every day is Sunday." -- Meathead

'BBQ Pitmasters' Finale: A Fine Finish As We Pay Cheeky Respect To The Godfather

Meathead | Posted 09.01.2012 | Home
Meathead

It was winner-take-all as the five victors from the preliminaries competed for $50,000, the title 'Kingsford BBQ Pitmasters Grand Champion,' and a spot in the Kingsford Invitational.

Debunking Beer Can Chicken: A Waste Of Good Beer, And Dangerous

Meathead | Posted 08.31.2012 | Taste
Meathead

Think about this: You've never seen a fine dining restaurant serve Beer Can Chicken, have you? That's because real chefs know it is not the best way to roast a chicken.

BBQ Pitmasters Week 5: Finalists Set, But Where Are The Big Guns?

Meathead | Posted 08.25.2012 | Home
Meathead

That sets up a highly competitive final on July 8 with the pitmasters answering the burning question, who goes home with the $50,000?

'BBQ Pitmasters' Week 4 Review: Is This Traditional Barbecue?

Meathead | Posted 08.18.2012 | Home
Meathead

Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.

BBQ Pitmasters Episode 3: Pulling The Trigger; All According To Script; And Is This Really Blind?

Meathead | Posted 08.11.2012 | Home
Meathead

Sadly there is little room for creativity in competition barbecue nowadays. If barbecue is part of the culinary arts, then the judges and cooks should take a look at other forms.

The Best Ever 'BBQ Pitmasters'

Meathead | Posted 08.04.2012 | Home
Meathead

Like a hungry farmer raised on real Southern smoke-roasted pit barbecue, for the last two years this franchise has a been serving me boiled ribs, and when presented with the real deal, I am gobbling it down.

Finally, BBQ Pitmasters Gets It Right

Meathead | Posted 07.31.2012 | Home
Meathead

After three seasons of practice, BBQ Pitmasters, a reality cooking competition that is decidedly not Top Chef, has finally found the recipe.

What Restaurant Owners Think About The Pepper Mill Routine

Meathead | Posted 07.03.2012 | Home
Meathead

Does the food need pepper? If the answer is yes, then why didn't the chef use the proper amount of pepper before the dish reached my table?

Preserve Spring: Pickle Ramps And Other Onions

Meathead | Posted 08.31.2012 | Taste
Meathead

Ramps, like other onions, are an underground bulb with long, tall green grasslike stalks. Ramps are much smaller than leeks, more like scallions, but the leaves are flatter.

How To Make DC Mumbo Sauce (Or Is It Really Chicago Mumbo Sauce?)

Meathead | Posted 08.31.2012 | Taste
Meathead

There aren't many indigenous local D.C. dishes, but there is one concoction the locals proudly claim as their own: Mumbo Sauce.

Chestnuts Roasted On An Open Fire

Meathead | Posted 08.31.2012 | Taste
Meathead

Warm fresh chestnuts are soft, fleshy, sensuous, creamy and sweet. They are best served with a glass of port or a mug of hot glogg and, on the bearskin rug, in front of the fireplace, with Nat King Cole in the background.

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.