'@context':'Muscle Grill 36-Inch 5-Burner Built-In Dual Fuel Wood / Charcoal / Propane Gas Grill - AMG36-LP available at BBQ Guys. ,'image':'Muscle Grill 36-Inch 5-Burner Built-In Dual Fuel Wood / Charcoal / Propane Gas Grill - AMG36-LP available at BBQ Guys.

1. Black Angus Rotisserie Broiler

Amp Up The Smoke With Mo's Smoking Pouch Mo'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 so the wood smolders. Put it on top of the cooking grate, on the burners, on the coals.

Color: Black. Gender: Unisex. Seals canisters and marinates food in minutes * 1-year limited warranty * Please check the page number 12 of the User Manual for. Rotisserie Beef Roast Recipe. This is a good Rorisserie Beef Roast and marinade. I barrowed this from a Haverhill Beef. Find best value and selection for your Black.

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. Meathead says his has survived more than 50 cooks and he likes it better than the smoker tubes. Lafuma Futura Zero Gravity Chair, Black Steel Frame, Cedre The famous French recliner by Lafuma. I own two of them, and, man, are they comfortable. Park it next to the cooler, pour a cold one into your stein, set your remote temperature monitor on top of the cooler, and relaxxxxxx.

There are cheaper knockoffs, but I haven't tried them yet. Bamboo steak markers I love these bamboo steak markers. They come in a pack of 500 and include five temperatures: rare, medium rare, medium, medium well, and well. They are 3.5' long and you insert their sharp points in the side of the steak so the meat can be flipped easily. If they don't char, you can wash them and reuse them.

Chimney Cap Most kamado smokers have an airflow control/chimney at the top that is very good at controlling the oven temp. They have one innate flaw: When it rains, water gets into the cooking chamber! If you have a Big Green Egg, Primo, or Kamado Joe, or any other leaky kamado, here's the solution.

Made from aluminum, it is simple and effective. Mo's Smoking Pouch In recent years there have been perhaps a dozen new products brought on the market to hold wood and add smoke to the cooker.

I have played with a number of them, and the one that impresses me the most is this clever design, especially for use with gas grills. It is a pouch of fine mesh that holds wood chips or pellets.

The airspaces in the mesh are small enough that they limit the amount of air that gets in so the wood smokes and never bursts into flame. It puts out plenty of white smoke, usually within a few minutes. Best of all, it smokes just by putting it on top of the cooking grate or you can stand it on edge and slip it between the grates and the back of your grill.

You don't have to squeeze it in down by the burners although you can if you need to space on top of the grates. And it works. It holds enough wood for about 15 minutes for short cooks, but you need to refill it, or buy a second pouch, for long cooks like pork shoulder and brisket. Refilling can be tricky since the steel gets hot and stays hot for a while. If you have, no problem. My most versatile all-purpose knife: Rapala filet knife I have a drawer full of really expensive German and Japanese cutlery, so don't tell my professional chef friends, but the knife I reach for most often is my. This cheapo has a thin flexible blade, with a dangerously sharp blade, a wicked sharp tip, and it's under $20.

It's great for slicing tomatoes, removing silverskin on meat, boning, cutting ribs on hot peppers, and, of course, filleting. It is not strong enough for cutting through bone, but there is nothing better for cutting things off bones. When it is dirty, it goes in the dishwasher. When it's dull I sharpen it.

When I can't get as sharp as new, I get a new one. FoodSaver Vacuum Sealer The best way to store food more than a week is in the freezer. Foods lose few nutirents and little quality when frozen. But if they are kept for longer than a few weeks, meats can oxidize, fats can get rancid, and the surface can harden from freezer burn. Especially pork and seafood. Oxygen is the enemy.

So I pack food for storage is with a vacuum sealer like the. You put the food in a plastic bag, insert it into the machine and it sucks out the air and seals the bag.

Make sure you mark the date on the bag. It is a great way to store cooked foods too.

Put your pulled pork in the bag, add a little sauce and seal. When it is time to serve, place the bag into a pot of simmering water. It reheats rapidly and tastes almost as good as when it came out of the smoker. Stufz Gourmet Stuffed Burger Maker Normally I am not interested in gimmicks, and I normally advocate against burger presses because they compress the meat too much. Loosly packed meat has more pockets for the juices to hang out. So when this piece of plastic arrived, I was pretty skeptical. I am no longer skeptical.

It helps make a pretty good stuffed burger, and stuffed burgers can be very juicy and tasty, with the cheese on the inside, not on top. Or bacon, or peppers, or onions, or mushrooms, or. Here's how it works, You take a ball of ground meat and drop it in the Stufz. You set the handle to one position, and it presses the meat into a disk.

Then you adjust the handle and it presses a pocket in the center. Add your cheese or whatever, plop another ball of meat on top, adjust the handle again, and press again.

You get beautifully formed thick burgers with a stuffing. Occasionally you need to do a little manual touchup to the top and bottom joins to prevent leaks, and for that matter, you could do the whole process by hand easily enough, but the gadget does make it a bit easier, and you get nice uniform pucks, helpful when you are timing a bunch-o-burgers. Having the cheese in the center helps prevent overcooking the patty while you get the exterior nice and dark. Bottom line, they taste great. One word of caution: The center is molten and hot, so you need to warn everybody to be careful.

But molten cheese is better than limp cheese lounging on top. Working with it was a bit awkward at first, especially when my hands got meat on them, and if you're making a lot, it would be nice to have some help, say one person to make the meat balls, and another to run the press.

I'm not sure how long the plastic will hold up, but if you're a cheeseburger burger fan, splurge on this. Grill Grabber Use a Grill Grabber to lift your hot and dirty grill grates, even if there's the food still on them. I use mine when I need to add coals, wood, water to water pans, or to rescue food that has dropped through the grates. This may seem like a frivolity, but it is a thoroughly useful tool.

12' Galvanized Can To Hold Charcoal Or Ashes So what do you do with the ash from your grill? Wood ash is high pH (highly alkaline), and, in small quantities, can be used as a substitute for lime to correct acidic soil. But the fine particle size can clog pores in soil causing drainage problems. There is a debate over use of charcoal ash, however. Charcoal has additives that some say may be harmful to the garden, lawn, or compost, but it is not clear to me how much, if any remain after combustion. I have heard that if sent to the landfill it actually helps decomposition of trash. I have also heard that putting it around the edges of gardens and patios will keep grass from encroaching.

When my fire cools, I dump my ash in a galvanized ash can. This summer I'll try some along the edge of the patio.

Propane Gauge So You Never Run Out The best way to tell how much gas you have left is to weight it. Not much more than a glorified fish scale, this grill gauge works just fine. Hoist your tank and the gauge gives you a pretty good guesstimate of how much is left. I take mine when I exchange empty tanks for full ones. You'd be surprised how many are underfilled. Of course you do have a backup tank, don't you? And you do backup you computer don't you (one copy on premises and one copy off premises)?

Coleman Butane Burner If your grill didn't come with a side burner, here's how to make up for the deficiency. Butane burners like this get very hot very fast, and are great for keeping sauces warm or even for frying side dishes. My only complaint is that it does not come with a carrying case. Note that the butane tanks do not come in the box and they are hard to find in hardware stores, but they are easy to find in Asian groceries where these burners are popular. Make sure you have a source for fuel before you buy one of these. 20' BBQ Tongs These are my favorite tongs.

I've had a set for four years and after I try the latest coolest newfangled gimicky tongs, I keep going back to these. Made of rugged 1/8' thick aluminum, with four serious rivets, there are no springs to pop, and they show zero signs of wear or weakness while lighter tongs all end up in the recycling bin.

Well, actually, I have dropped them so many times, run them through the dishwasher so many times, and tossed them in the gadget drawer so many times that the red paint is chipping. But that's all. 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. OXO Good Grips Tongs Dishwasher safe stainless steel with OXO's popular nonslip rubber handles, they are the winner of the Tylenol/Arthritis Foundation Design Award.

They are spring loaded and the ends are scalloped for better gripping. There is a loop for hanging and a mechanism that locks them in closed position for storing (which has failed after several years on all three pairs that I have). Regardless, they are still my faves. I just store them with a cardboard toilet paper core over the ends.

The 18' tongs don't have the locking mechanism, but they are necessary if you have a deep pit. But be warned, the longer the tongs, the less leverage you have and the harder it is to get a grip. I also recommend their nylon tipped tongs for use on non-stick cookware. LamsonSharp Fish Tongs A jumbo hybrid of tongs and spatulas, this is the proper tool for flipping fish, burgers, and other crumbly foods. Rosewood handle protects you against the heat, and there is a leather loop for hanging.

They come with a lifetime warranty. I find them to be indispensable. Stiff Metal Spatula Spatulae come in slotted and solid, and I recommend the solid with a good insulated sturdy handle. The solid is best for pressing things down on a griddle, like when you are making Diner Burgers on a griddle or in a frying pan. I like the I took mine down to the basement and ground the edge very sharp with a grinder. Now it slips easily under food that is stuck to the grates.

Double Pie Iron Here's how to make two perfectly toasted panini style grilled sandwiches at once. Use this old fashioned double pie iron, originally designed for filled pies, for everything from to Just butter your sandwich on the outside, open up the hinged mold, insert the sandwiches and put it over the coals, campfire, or gas grill. This Old Mountain cast iron double square pie iron is 4 1/2' x 8 1/4' and is pre-seasoned and ready to use. The long handle allows you to grill in comfort away from a camp fire. Grill Pads My wife hasn't noticed the burn hole yet. It's pretty substantial.

For the life of me I don't understand why the deck didn't go up in flames and take the house with it. Must be some sort of flame retardant in the wood. But a hunk of charcoal somehow jumped from my grill and tried to escape before I caught it. But not before it burned a serious hole. My wife hasn't noticed because I covered the burn with a Grill Pad. A little late, but not too late. This lightweight flexible fiber cement pad protects my deck from runaway coals, spills, and grease dropping from the grease pan on my gas grill (have you emptied yours lately?).

Come in a variety of sizes, shapes and logos. I got mine with a Florida Gator logo, my alma mater.

Bayou Classic 8.5 Quart Cast Iron Dutch Oven Forget the fancy high end pricey Le Cruset French Oven, this is the one you want for cowboy cooking and camping, and it comes in handy around the house. It's perfect for whole chickens or slow braising in the oven or in the grill. You can even sit it on top of coals and shovel more coals on top of the flat lid with a raised rim, and you can cook classic chili, baked beans, cornbread, casseroles, and even cobblers. It is 13' wide x 7' high, weighs 21 pounds and includes a perforated aluminum basket for steaming, frying, or boiling. Kitchen shears You want good stiff scissors for cutting a chicken apart, for snipping herbs, cutting pizza, butcher string, opening packages, and many other tasks.

Get sturdy stainless blades so you can cut through the ribs of chickens. The best models come apart at the hinge so they can go in the dishwasher and you can get them really clean.

Garlic press When a recipe calls for garlic to be crushed, minced, or pressed, I use a garlic press. A good garlic press releases more oils and flavors than mincing with a knife and pressed garlic coats the food more evenly than mincing. A good garlic press is an important kitchen tool. Get one that is sturdily built, that is easy to grip, that is easy to clean, and has a large hopper to hold big cloves. Avoid non-stick models. I have a well-used and I recommend it. Adjustable pepper mill The came into my life after trying many many pepper mills.

This one is easy to adjust the size of the grind, and that is really important. I want coarse grind for some things, like steaks, and fine grind for use in sauces. Yes, the size of the grind is important. It influences flavor. And yes, freshly ground pepper is better than the pre-ground stuff in the metal box. It has one other really smart feature. The grinder is on top.

That means that it won't leave a little pile of pepper dust on your table. Digital kitchen scale I don't know how I lived without a good, accurate digital kitchen scale for so many years. It is so important. Look at salt for example, 1 cup of table salt has almost twice as much salinity as a cup of Morton's kosher salt because Morton's kosher salt has more air space between the grains. But a pound of all salts contain exactly the same amount of sodium chloride. Without a scale, making a brine requires a calculator.

Flour and sugar have the same problem. Packed brown sugar or loose brown sugar. Ever try to measure a tablespoon of honey? Did you get it all into the bowl or leave a lot of it on the spoon.

There are plenty of conversion tables out there that help you convert. My favorite is the It can weight accurately up to 11 pounds as well as fractions of an ounce. Push a button and it converts to metric. Put the bowl on the scale and push a button and it zeros out so the bowl's weight is not included. The top comes off for easy cleaning. It will significantly improve your cooking. Gar Grill Rotisserie Coffee Roaster Kit Now here's one of those slap your forehead and mumble 'why didn't I think of that' ideas.

Grandma's Secret Spot Remover I first heard about this from a competition cook. To say I was skeptical is an understatement. A spot remover that will remove the grease stains on almost all my shirts is something I considered to be as elusive as unicorns and perpetual motion machines.

So I bought a 2 ounce bottle and tried it on one of my t-shirts. The instructions say that all you need is just a drop. I used three drops. My shirt came out so clean I could not find where the stain had been originally. So I tried it on a dress shirt, but fearful it would ruin it, I used only one drop. Again, the grease was gone! So I hauled out all my saucy and greasy shirt, 11 in all, put Grandma to work, tossed them all into one tub, and before long, I had a new wardrobe.

Utterly amazing stuff. And just for the record, I have been doing my own laundry since I went away to college, even through 40 years of marriage.

May be a contributing factor to our longevity. Even my wife is impressed with Grandma. She has used it on some of her finery including her Mom's table cloth with ancient spaghetti stains, stains that Oxi-Clean, her go to remover, couldn't handle. The label says it is good for 'oil, grease, paint, makeup, grass, inks, blood, baby formula, tar, spaghetti sauce, coffee, rust, beadine, tumeric, fabric bleed, and pet stains'. The only caveat on the label is to 'check garment for colorfastness.' The Ribalyzer This is a clever way to cook ribs in two hours on a gas grill, but if you have a few hours, you can cook them better without the Ribalyzer (it does not take eight hours to make great ribs on a smoker as the inventor claims - here's how to cook the proper way).

Essentially the Ribalyzer is a device for smoking then steaming. Here's how it works. Start by putting a spice rub on the meat. It works best with the straight bones of St. Louis cut ribs rathere than baby backs.

You throw a lot of wood chips or chunks on the flavorizor bars of your grill, or in a perforated pan under the cooking grate. Then you place the bottom half of the Ribalyzer on top of the grates and pour in liquid.

The inventor likes to use soft drinks and beer, but I could not taste a difference between beer and water in the pan. The dominant flavors are the rub and the sauce.

In goes the rib rack, then the ribs, which sit just above the liquid but below the lip of the pan. Fire up the grill, and drop the lid. Let it smoke for 45 minutes with the liquid simmering but not boiling hard.

This gives the ribs decent smoke flavor, but it is more pronounced on the upper half that is not in the pan. Then you add more water and put the cover on the pan which seals the meat in a steamy environment, like an extended for another hour and 15 minutes. The results are very soft meat, I find them a bit mushy, and not quite as rich in flavor as if they had been dry roasted. The biggest drawback: No bark. Bark is the dry crunchy crust that you get with dry smoke roasting and I think one of the best reasons to smoke ribs low and slow.

And you can do it on a gas grill if you follow my instructions without wasting a lot of aluminum pans and cleaning a rib rack. Bottom line: Ribalyzer makes good but not great ribs in about half the time. Don't use jaccard blade tenderizers on food that will not be cooked beyond 160°F These nifty devices are designed to tenderize meat by slicing through tough fibers. You place it on top of the meat and press it down plunging thin razor sharp blades into the meat, and in the process plunge microbes on the surface deep into the interior. But there is a danger. A piece of meat often has contamination on the surface, but it rarely penetrates to the interior.

When you cook, the flame pasteurizes it by killing everything on the exterior. If it has been worked on with a blade tenderizer, there is a much higher risk because the blades could essentially innoculate the interior by pushing in contamination on the surface. To be safe, you need to cook the meat to more than 160°F. That means that if you are cooking to medium rare, 130°F, this device can be dangerous.

On the other hand, if you are doing a tough cut such as beef short ribs or beef brisket, which are cooked to 180°F and above, you can use the jaccard, and in fact, I recommend it. You should also avoid commercial meats that have been blade tenderized if you intend to cook it to less than 160°F.

Don't buy toolkits These kits sure look cool, but I've never seen one with all the tools I need, and the ones I've looked at up close came with poor quality tools or unnecessary tools. I buy them a la carte. Our other buying guides.

Award Winning Food Temperature Magnet Designed by, this award winning comprehensive 8 1/2 x 11' food temparature magnet includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. Includes frying temps, sugar temps, caramelization, safety, meat chemistry and other temps. Designed for quick reference, the temperatures are the same for both indoor and outdoor cooks. Most cookbooks contain outdated meat temperature info since the USDA has has changed its recommendations several times. Knowing the best temps is essential to cooking safe and great food. Estimates that each year roughly 1 in 6 Americans gets sick from foodborne illnesses, (often mistakenly called 'stomach flu,'), and 3,000 die. And nobody knows how many millions of dollars were wasted on overcooked food.

This is the digital age folks. If you are still relying on the piece of crap bi-metal dial thermometer that your grill maker tossed into the hood as an afterthought, you have no chance of ever becoming a good cook. And if you are holding your hand over the coals to gauge the heat, you are kidding yourself. And if you are gauging the doneness of your steaks by poking them you are wasting money. And if you are looking for clear juices in your chicken, you are risking the health of your family. This is the digital age folks.

A good digital oven thermometer will shock you when you see how far off the thermometer on your grill is. And a good meat thermometer will guarantee you properly cooked safe food 100% of the time. Best of all, in the digital age, there are some amazing new thermostats that can be attached to your grill. Set it and forget it, regardless of the weather. If you love barbecue and grilling you should join our Pitmaster Club. We can up your game. The Pit forum brims with recipes and info.

A real community with no politics or flame wars. We remove third party paid advertising on the entire site. Two monthly newsletters.

Video seminars with famous pitmasters. Weekly podcasts with Greg Rempe. Weekly BBQ cartoons by Jerry King.

Black Angus Rotisserie Broiler

Comprehensive Temperature Guide Magnet ($10 retail). Monthly giveaways of Gold Medal grills and smokers worth up to $2000. Discounts on products we love. 90 day no-risk moneyback guarantee. Support for AmazingRibs.com!

Post comments and questions below 1) Please try the or the at the top of every page before you ask for help. 2) Try to post your question to the appropriate page. 3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions.

4) If you are a member of the Pitmaster Club, your comments login is probably different. Our other buying guides. Award Winning Food Temperature Magnet Designed by, this award winning comprehensive 8 1/2 x 11' food temparature magnet includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats.

Includes frying temps, sugar temps, caramelization, safety, meat chemistry and other temps. Designed for quick reference, the temperatures are the same for both indoor and outdoor cooks. Most cookbooks contain outdated meat temperature info since the USDA has has changed its recommendations several times. Knowing the best temps is essential to cooking safe and great food. Estimates that each year roughly 1 in 6 Americans gets sick from foodborne illnesses, (often mistakenly called 'stomach flu,'), and 3,000 die. And nobody knows how many millions of dollars were wasted on overcooked food.

This is the digital age folks. If you are still relying on the piece of crap bi-metal dial thermometer that your grill maker tossed into the hood as an afterthought, you have no chance of ever becoming a good cook. And if you are holding your hand over the coals to gauge the heat, you are kidding yourself. And if you are gauging the doneness of your steaks by poking them you are wasting money. And if you are looking for clear juices in your chicken, you are risking the health of your family.

This is the digital age folks. A good digital oven thermometer will shock you when you see how far off the thermometer on your grill is. And a good meat thermometer will guarantee you properly cooked safe food 100% of the time. Best of all, in the digital age, there are some amazing new thermostats that can be attached to your grill.

Set it and forget it, regardless of the weather.