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Meathead's Award Winning
Meat Temperature Magnet

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GrillGrates Take You To
The Infrared Zone

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Hot Stuff Barbecue & Grilling AwardGrillGrates amplify heat, eliminate hot spots, and block flareups. This is the concept behind the expensive new infrared grills. A must add-on for all gas grills. Click here for more about GrillGrates.

The Smokenator:
A Necessity For All Weber Kettles

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Hot Stuff Barbecue & Grilling AwardIf you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.

Digital Thermometer: Stop Guessing!

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Hot Stuff Barbecue & Grilling AwardA good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click for more about thermometers.

The Best Steakhouse Knives

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Hot Stuff Barbecue & Grilling AwardThe same knives used at Peter Luger, Smith & Wollensky, Morton's. Machine washable, high-carbon stainless, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

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2008-05-16_Robert Mondavi, The Art Lover

Robert Mondavi with Baron RothschildMondavi is show here (left) with his business partner, Baron Philippe Rothschild of Chateau Mouton Rothschild in Bordeaux. Both were fine winemakers, savvy marketers, and patrons of the arts, and I had the honor of knowing them both. Photo courtesy of Robert Mondavi Winery.

The thing that always impressed me about Robert Mondavi was that you could talk to him about anything: Art, music, politics. So many winemakers know only winespeak. And, in fact, on the numerous occasions we met, we rarely talked wine.

I first visited the Robert Mondavi Winery in the early 1970s when it was young and I was the young wine buyer for a group of stores in Chicago. I had just finished my Master's at the School of the Art Institute of Chicago and I was struck by the design of the winery and vineyards, so I took a lot of pictures. A nice man stopped to chat with me and told me how he had been watching me shoot and he could tell I would get some nice stuff. I thanked him and introduced myself. It was the man whose name was on the front of the winery. We had a lively chat, and then he invited me to lunch with his wife, Margrit. We talked far more about color photography, and its struggle to gain recognition as art than we did about wine.

About 10 years later, when I was the wine critic for the Washington Post, we were chatting over another lunch, this time during a break at a wine judging in Italy. He asked if I was still taking photos. I told him I was. The next week Margrit called and asked to see some of my prints. Within a week she called again and invited me to hang my work in the gallery at the winery. My first one man show. In a gallery that has hung some really bigtime artists.

The show was a real boost to my career but the most memorable part was the reception. They served the best wine I've ever tasted at a photography opening. Then or since.

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2) Please click the "Follow Conversation" button or the "Email" button below your comment so you will be alerted when we reply.
3) Please don't ask any questions that involve temperature unless you tell us that you are using a digital thermometer! Dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so we can't help you. Please read this article about thermometers, then buy one of our recommendations, and then, if the problem persists (chances are it won't), hit us with your questions.
4) Please tell us everything we need to know to answer your question like the type of cooker you are using.

5) If you are shopping for a grill or smoker and need help, tell us your budget!

About this website

AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.

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© Copyright 2013 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means you need written permission to publish or distribute anything on this website. But we're easy. To get reprint rights, just click here. You do not need permission to link to this site. Note: Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.