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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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may with mojoMayo Madness

Talk about convenience. Mayonnaise is a condiment in practically every American fridge because it so conveniently moistens and flavors so many dishes. Mayo is simply an emulsion of oil and egg with a splash of lemon juice.

But one reason so many people prefer Miracle Whip (have you eve noticed that the world can be divided into two camps, mayo and Miracle Whip?), is because mayo can be a bit bland. In fact, when we make dishes with mayo, like potato salad, we usually add herbs and spices.

There are infinite ways to make your own signature mayo and never have to break an egg. Here are a few blends to try. As background for this recipe, read these articles, The Zen of Herbs & Spices, The Zen of Chiles, the Zen of Garlic, and The Zen of Salt.

Mayo With Mojo

I've used this blend mostly in deviled eggs, egg salad, and as a sandwich spread. It can also be slathered on fish, chicken, or potatoes before you grill! It locks in moisture and crisps nicely. Then, recently, Capt. Jeff Meyer, a retired pilot, sent me a sample of a his Capt. Jeff's Potato Salad Mix. It's similar to mine, a little sweeter, and he uses it on potato salad. I tried it and it worked great, so then I tried mine on potatoes, and it worked great too. DOH!!! I use it on corn on the cob before it goes on the grill, and on almost anything that calls for mayo. Order some of his and make some of mine and see which you like better. Click here for my recipe for Potatoes With Mojo inspired by Capt. Jeff.

Riff on this!

Make your own Mayo Mojo by mixing mayo with any of my rub recipes, with just a few drops of sesame oil (killer on chicken breast sammies), chipotle in adobo, whatever. Here are some ideas. There's a lot of room for creativity!

Anchovies
Avocado
Bacon
Balsamic
Basil
Capers
Chili powder
Chipotle in adobo
Chipotle powder
Chives
Cilantro and lime
Citrus juices and zest
Curry
Dijon mustard
Garlic, raw or roasted
Ground peppercorns
Hoisin sauce
Honey mustard
Horseradish
Mango chutney
Olives
Parmesan cheese
Pesto
Pickles
Pickled peppers
Roasted red bell peppers
Salsa
Sesame oil
Sriracha
Sundried tomatoes
Thyme
Wasabi

Makes. About 1.3 cups, enough for 3 pounds of Potatoes With Mojo
Preparation time. 15 minutes
Aging time. 2 hours minimum

Ingredients
2 tablespoons dried onion flakes, a.k.a. dried minced onion
1 tablespoon sweet red pepper flakes
1 teaspoon white sugar
1/2 teaspoon mustard powder
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1 cup mayonnaise
1/3 cup distilled vinegar

Optional mix-in. I almost always add 2 teaspoons of sun dried tomatoes, minced fine. 1 pinch cayenne or other hot pepper flakes. That's the red flakes in the photo above.

About the onions. Don't use powdered onion. Go for those little onion chips. They have been de-fanged. They have a nice concentrated flavor without the bite. I often add fresh onions to my egg salad and potato salad. They add a different dimension.

About the celery. Capt. Jeff's Potato Salad Mix uses what I think is dried celery leaves. I love his mix because the celery flavor is so deep. You can use 2 teaspoons dried celery leaves instead of celery seed if you can find it. You can make the dried celery leaves yourself just by cutting the leaves off a celery stalk and spreading them on paper towels until dry, then crumbling them.

About the garlic. Just because there's onion, doesn't mean there has to be garlic. Resist the temptation.

Method
1) Mix all the spices in a small bowl. Now mix the spice mix with the mayonnaise and the vinegar and let it sit in the fridge for at least 2 hours. This is crucial. The flavors in the mix are oil soluble and mayo is 70 to 80% oil. In those 2 hours the flavors will work their way into the mayo and the dried flakes and seeds will suck in the mayo and soften.

2) You can now use the mayo as a sandwich spread, in potato salad, egg salad, tuna salad, whateverrrr. Try this: Spread it on skinless chicken breasts or mild white fish, and grill.

Chipotle Mayo

Try this on chicken salad.

Ingredients
1 cup mayonnaise
2 teaspoons of liquid from a can of chipotle in adobo sauce or more to your taste

About the chipotle in adobo. Try to find it. Once you open the can you can put the rest in a jar and it will keep for months in the fridge. If you can't find it, try Sriracha, a garlicy Asian style hot sauce.

Do this
Just blend the two in a bowl with a fork.

 

This page was revised 9/11/2012

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