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Barbecue to go signKiller Barbecue and Grilling Recipes

"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star." Anthelme Brillat Savarin from The Physiology of Taste 1825


The focus of this site is pork ribs. But what about the slaw? And the potatoes? And the drinks? And, let's face it, more than occasionally we like to eat beef and seafood and other meats and veggies. So here's a growing list of my favorite recipes. I worked hard to perfect them. I think you'll like you like 'em.

Rather than saving them for the book I am working on, I am publishing them here for free with three requests:

1) If you improve upon them or have suggestions, pass them back to me.
2) If you pass them on to friends, ask them to provide me feedback.
3) If you like them, please sign up for Smoke Signals, my free email newsletter, so I can let you know when I publish new recipes and when my book comes out.

My ingredients. Here is a partial list of some of the ingredients I use in my recipes and what you need to know about them.

Rubs, Pastes, Marinades, & Brines. Before the meat goes on, on goes the flavor.

BBQ Sauce Recipes. All the classic regional sauces: Kansas City, East Carolina, Lexington, Tennessee Whiskey, South Carolina Mustard, and more.

Other Fun Sauces. Rich Red Wine Sauce, Chimichurri, Marinara, here are sauces that make foods come alive.

PORKnography: Ribs, Pulled Pork, & More. Here you'll find a recipe for the Best Barbecue Ribs Ever, as well as perfect pulled pork, and more.

Beef Recipes. Texas Beef Brisket, beef ribs, Italian Beef Sangwitches, and that's just a start.

Lamb Recipes. Loin Chops in Sheep Dip is the best lamb you've ever tasted and Binghamton Spiedies beat the heck out of Kabobs.

Chicken, Turkey, & Duck Recipes. The Ultimate Smoked Turkey will make you the hero of Thanksgiving and Simon & Garfunkel Chicken will take you to Scarborough Fair.

Seafood Recipes. Schmancy Smoked Salmon. Nuff said.

Hot Dogs & Sausages. Lore and the recipe for the Classic Chicago Dog, the Detroit Coney, Wisconsin Brat Tub, and more.

Other fun entrees. Pizza on the grill is just plain better. And you won't go back to breaded and fried eggplant after you taste Grilled Eggplant Parm. And wait til you grill Grilled Cheese sandwiches.

Other Side Dishes. Learn why it's called Crack 'n' Cheese not Mac 'n' Cheese. Or try Bron's Cheesy Grits, Drunken Cranberries, and more.

Beans. Here's the complete canon of regional American bean dishes: Boston Baked Beans, Texas Grannie's Beans, N'Orleans Red Beans & Rice, South Carolina Hoppin John, and Kentucky Bourbon Baked Beans.

Breads. Grill your garlic and then your garlic bread.

Potatoes. From all over the world, Mom's All-American Potato Salad, German Potato Salad, Greek Potatoes, English Blue Cheese Potatoes, and Italian Pesto Potatoes.

Slaws, Salads, & Other Veggies. All the classic cole slaw recipes, Grilled Asparagus, Caprese Salad, and more.

Breakfast Recipes. Sitting on a flat rock by the campfire, a trout splashing on reentry, a cormorant drying its wings, ribbons of hot pink as the sun hauls itself out of the water, songbirds seeking sex in he most melodic way, and breakfast on the grill. Before you brush your teeth.

Snacks & munchies. Stuff to serve during the game and before the ribs are served.

Drink Recipes. In the South it's Sweet Tea, Lemonade, or beer. Here's the recipes as well as other great things to drink with your ribs.

Dessert Recipes. If chocolate truffles don't make her melt in your hands, then you haven't got a chance.

Recipe Testers Needed. The final step before I release a recipe is testing. If you would like to join my elite corps of recipe test pilots, click here.

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).


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Important Info About This Website

AmazingRibs.com is all about the Zen of Barbecue, cooking ribs, and all kinds of BBQ recipes and techniques: Barbecue baby back ribs, spare ribs, pulled pork, beef brisket, chicken, smoked turkey, steak, lamb, barbecue sauces, rubs, and great side dishes, with the net's best buying guide to barbecue smokers and cookers. It is written, illustrated, and coded solely by Craig "Meathead" Goldwyn.

Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.

About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first.

My Privacy Promise. I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more about my privacy promise.

Copyright © 2010 by Craig "Meathead" Goldwyn. Unless otherwise noted, all text, recipes, photos, and code are owned by Meathead and fully protected by US copyright law. This means you need my written permission to publish or distribute anything on this website. But I'm easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.


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Meathead's Faves

These recommendations are not ads. They are unsolicited endorsements.

GrillGrates Take Your Grill Into the Infrared Zone

Hot Stuff Barbecue AwardGrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.

They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.

Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.

grill grates

The Smokenator

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 get steakhouse steaks. Click here to read more and for ordering info.

Weber Barbecue Smokenator

The Weber Smokey Mountain

Weber Smokey Mountaain Barbecue Grill

I am a big fan of the Weber Smokey Mountain Smokers. Click here to read my review.

Click here to order the 18.5" WSMbarbecue or the 22.5" WSMbarbecue from Amazon.



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