Mr. Grill Gloves That Work BBQ Pitmaster Must Have Product Endorsement

You can teach an old dog like me some new tricks. Mr. Grill Grill Gloves. Read why I love 'em.

Mr. Grill 's Grill Gloves : Holy Cow.

Update:  1.1.15, Mr. Grill has changed their gloves from this type of insulated that I originally wrote my review on , to full silicone, and I'm so happy as they are more sanitary and easy to wash.. Here is the new design:

New Design of Mr. Grill Gloves..

My Original Review from 2/19/14

Finally!  I have tried every single type of glove out at home and at work.  When messing with my hotter than hell pit grates, moving pans around and playing with fire it's tough on my hands.  I had given up because most gloves I found either melted, got burn holes in them real quick , were too slippery, or burnt the living crap out of my hands.  Until now.

Upon arrival they looked purdy, but did they work? 

My wife found the Mr. Grill's website and got a few pairs sent to us to give away as prizes for our Hogging Up BBQ Festival. They sent an extra pair for me to review.  (On sale you can get them under $20) .  The one-size-fits-most medium fit me snug and was comfortable. They had the rubbery silicone on both sides for an easy grip. Okay, so they looked good but I was still a little upset with her, since I've spent tons on grill gloves, having to replace them, and to be honest I wasn't expecting anything great to happen.  Until I tried them. I was impressed.

Test #1  At Home Ever Day  Grilling. 

Result: PASS with flying colors.


First I tried them at home on the 'ol Weber.  I cranked it up to cook some gs burgers, that I stuffed with blue cheese in between two patties of grass fed Angus.  (Fresh blue cheese from the  market oh yeah, had to crank the grill up to get that blue cheese to ooze out of that bad boy yet keep it rare on the inside YUM.)

Grass Fed Angus Blue Cheese Burgers. The oozing is the blue cheese oh yeah.

Oh yeah I was talking about the gloves. So I literally put my hand on the Weber after removing the burgers, when the heat was the highest and I could not feel a thing. NOT A THING. 

Much to my surprise, I could not feel the heat of this Weber.

Their product description says they will withstand heat up to 450°F so I tried them on the big ass pits.  That would be proof positive for me. These grill gloves must from Heaven because I don't feel any heat at all from hell.  They are made of something called Nomex and Kevlar,  so I wanted to test again at max temperature.. 

Test #2  Commercial Use, Competition, Food Vending or Pitmaster Use

Result: PASS with Flying Colors. Far Exceeded My Expectations!

I think I'm in love.

I don't know what the heck is up with these gloves, but here I had my pit cranking to do some turkey legs and I used them the whole entire time. I had to get the legs done quick (not low and slow) so  I put my hands on the side of my pit and on the top grate, I could not feel anything even at top temps.  I thought they would melt but they didn't melt and didn't stick to the grate.  

 The grill is smoking, but my hands aren't.

I just have to endorse these gloves, folks. They are spectacular. In fact,  they say "if the gloves don't fit, you can send them back for a FULL refund."   All I can say is these gloves are from Heaven, thank you Mr. Grill.  

Pros: My hands don't get burnt, and they are heavy duty. O/S fits most is accurate.

Cons: Why aren't they silicone , more food grade sanitary and easier to wash? (Update: they have been updated to all silicone since this original article)

WEBSITE:  Mr. Grill
COST:  $18 plus shipping
WHERE TO BUY:    Here on Amazon --> Grill Gloves
FACEBOOK:  Mr. Grill Products

Disclaimer: Originally, Mr. Grill sent me a few pairs of these gloves for my Hogging Up BBQ Festival to give away as prizes. One pair they sent to me. I wrote the review based on my free pair, and wrote a truthful review. If they would have sucked, I wouldn't have written any review at all. My wife ended up ordering more of the silicone ones and paying for them later, as we were pleased with this company's products.  They are perfect for the pizza trays for the crab dip too!

Last Updated 1.11.15

Pork Spare Ribs in the Oven Kampot Pepper Honey Mesquite

Oven Baked Spare Ribs?

I'm all snowed in.  I'm sure you know we've gotten a lot of snow. So much so I should have spent winter in Maine. Trying to un-bury the barbecue pits has been chaos. My wife decided she would oven bake some pork spare ribs.

Being a Pitmaster, I thought this at first to be a cardinal sin and I wondered just how she would get that melt in your mouth smokey taste. You can't argue with an Italian woman cooped up in the house for a week, so I let her go and do her thing.  I figured she's be pouring Liquid Smoke on them, but not so.   Much to my surprise, they turned out pretty darn good. I'm still somewhat in shock. So here's some pictures and a recipe.

Ribs:  From Whole Foods , Pork Spare Ribs , cost $19.40 for the slab ($5.69/lb)

Prep:  The ribs had been dry rubbed on both sides with a dry rub made of: 

Rub:
Horseradish Powder
Mesquite

Smoked Paprika
Garlic Powder

Glaze: 
Kampot Pepper (Kampot Pepper Red & Kampot Papper Black) Honey mixed with Dry Mustard


Cook Time:
Now, this was a thick slab and everything I read said a huge slab will take about four and a half to give hours on 275 to 325 degrees if you do them low and slow depending on the thickness of the pork spare ribs.  Baby backs take much less time.

Her Cook Time: 4.75 hours (WHAT!)

For whatever reason my wife cranked them on 350 degrees for two hours, and burnt up the sides. She then glazed them with her mix of Kampot Pepper, Honey and Dry Mustard.After that she cooked them another hour on 350.  This is where I was having a cow.  I thought for sure they'd burn to a crisp but I didn't say a word.

Once they obtained a good bark, she glazed them a second and last time with the same glaze mix covered them in foil and rode them on 265 degrees for another hour and forty five minutes. So she basically cooked them in total 4.75 hours. When they came out, I was in shock. I let them rest but they were so delicious I didn't even trim them. I cut them and left them long,  here's what we had:  Yum Yum Oven Baked Ribs.

The mesquite spice made them smokey, the honey mustard Kampot pepper glaze gave them a distinctive taste, yet the honey cooled the heat of the horsey powder.

I have to say they were pretty good. I really think the Kampot Pepper if replaced with regular black pepper wouldn't have cut it.  Kampot Pepper in red has strong flavors and the black has a floral note to it that can't be replaced. I can't wait to try using these in my rubs.

Here's a website for Kampot Pepper.

Here's a video explaining the 3 types of kampot pepper.