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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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Stuart Miller and Helen HopkinsRemembering Stuart Miller

Back in the early '90s, when AOL ruled the world as Google does today, I ran their Food & Drink Network. Each of our sections, was managed by a team of volunteers I called Mavens. Wine (Phil Ward), winemaking (Dr. Richard Peterson), spirits (Ted Haigh), beer (Marty Nachel and Randy Mosher), cigars (Alan Dikty), cooking (Meathead), restaurants (Ron Zimmerman), and dining (Stuart Miller).

Stuart, a.k.a. CapnCooks, was an erudite, witty, and insightful fellow, he quenched the flame wars between advocates of nouvelle cuisine vs. classic French cuisine, deep dish vs. thin crust, or Pat's vs. Geno's cheesesteak with his quips and wisdom. He always had tips on the hottest new restaurants. He was the living definition of bon vivant.

Since then, from his home in Bethesda, MD, he distinguished himself in many ways, among them a festival for Cooks with Books in DC and various other celebrations of the good life.

Stuart died this morning, 2/24/2010, at 65, with his wonderful wife Helen Hopkins and his family by his side.

The culinary world is a little undernourished today. The picture here is Stuart and Helen courtesy of Ron Zimmerman, owner of the great Herbfarm Restaurant near Seattle (his diary on our AOL site was probably the world's first blog).

Stuart and I kept in touch after AOL took over the Food & Drink Network for itself in the late '90s. He often offered critiques and cracks about my articles. He and Helen and I had dinner this fall in Chicago and I laughed so hard I had trouble swallowing at times. Among his favorite quotes on his Facebook page is this one by Dr. Seuss "Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."

Last summer he sent me this. He wasn't kidding, and his family took it seriously, too.

I, Stuart Miller, being of sound mind and body, do not wish to be kept alive indefinitely by extraordinary means. Under no circumstances should my fate be put in the hands of pinhead politicians who couldn't pass ninth grade biology if their lives depended on it, or lawyers/doctors interested in simply running up the bills. If a reasonable amount of time passes and I fail to ask for at least one of the following:

Glass of wine
Chocolate
Margarita
Sex
Martini
Cold Beer
Chocolate
Chicken fried steak
Cream gravy
Sex
Mexican food
Chocolate
French fries
Chocolate
Pizza
Sex
Ice cream
Cup of tea
Chocolate
Chocolate
Sex
Chocolate

it should be presumed that I won't ever get better. When such a determination is reached, I hereby instruct my appointed person and attending physicians to pull the plug, reel in the tubes, let the fat lady sing, and call it a day!

Here's to you both, Stuart & Helen.

This page was revised 2/26/2010

Please please please read this before posting a comment or question:

1) Please use the table of contents or the search box at the top of every page before you ask for help.
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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