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If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

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GrillGrates Take You To
The Infrared Zone

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Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. You can even throw wood chips or pellets or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If 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.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $289 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

Amp Up The Smoke

mo's smoking pouch

Gold BBQ AwardMo's Smoking Pouch is essential for gas grills. It is an envelope of mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of oxygen that gets in so the wood smokes and never bursts into flame. Put it on top of the cooking grate, on the burners, on the coals, or stand it on edge at the back of your grill. It holds enough wood for about 15 minutes for short cooks, so you need to refill it or buy a second pouch for long cooks like pork shoulder and brisket. Mine has survived mor than 50 cooks. Click for more info.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, 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


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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. 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, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. But we're easy. To get reprint rights, just click here. You do not need permission to link to this website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.