Greg Rempe wants YOU on the next PitCast!
Greg Rempe's "PitCast", the podcast exclusive to Pitmaster Club members, has been reaching a little closer to home the last several weeks.  Greg tells us his goal is to be "very Pitmaster Club-focused" going forward, and he's delivering!  He's been interviewing Meathead, Max, Dr. Blonder, the moderators, and some well known Pit members, picking their brains for the benefit of us all.

In case you missed it: 

And many more member-centric PitCasts to come! 


"This is going to be the year that YOU need to be heard!  I want to talk to you, I want to interview you... so hit me up in the PitCast forum...I will reply back, we will get you booked ," he says.  And he adds, "if you're really good we will do it on a regular basis."

Brand New AmazingRibs.com Swag!

They're here- AmazingRibs.com Pitmaster Club team shirts!


Available in the 4 colors shown here and a multitude of sizes.   A relaxed fit made from no-fuss fabric blend, 75% polyester and 25% rayon, medium weight, soft, feels like cotton, with a stain and soil-release finish, and faux-coconut shell buttons.  What's best about them is they're embroidered not screen printed, and it doesn't feel scratchy inside!  Get your name or Pit nickname embroidered over the left pocket for no additional charge.




Congratulations to May's Gold Medal Giveaway Winner, Tobinfisher!
May's GMG winner, Tobinfisher (a.k.a. Tobin Fisher, MD), said he's never won anything in his life, well, not since 2nd grade anyway.  Imagine his surprise when he received the notification that out of 15,000+ USA members eligible for the monthly drawing, it was his name that got randomly selected!  "Wow!! I am WAY honored!!!", was his first reply.

"Thanks! And for the record I am telling EVERYONE about my win and sending them to your website to join!",  he said.  We're honored, Dr. Fisher!

Tobin chose the Be sure to send  your "congrats" in his announcement topic in The Pit . 


Bonus Congratulations to June's Gold Medal Giveaway Winner, Hogjaws!
The timing is perfect for us to be able to announce June's winner also!  Hogjaws (a.k.a. Thomas Hurd), has his weapons ready as you can see, and is anxiously awaiting the delivery of his grand prize choice, the

"Oh gosh- Can't believe it! Thank you, thank you. In fact, I am actively looking for a smoker right now...[a new] pellet smoker would be wonderful, but too pricey for the budget. Prayers do get answered", he said. 

After making the final decision on the Daniel Boone pellet grill prize pack, he said "We're already looking at brisket and pork on sale!"  Well Hogjaws, we hope details and pictures of your first cook, whether it's brisket or pork, find their way into The Pit for us to enjoy with you!

Don't forget to also send your "congrats" to Hogjaws' in his announcement topic in The Pit. 

And remember- next month's winner could be you, so keep @AmazingRibs.com on your email safe list, and make sure we have a street address on file for you!
The Great Weight Debate!

When you make a recipe that needs dry ingredients- whether it's a homemade BBQ sauce, a spice rub, a cake, or a marinade- do you use volume measurements or do you weigh your ingredients?  Why?

Proponents of each say their way is faster.  Proponents of weighing individual ingredients say their preferred way is more precise.  But does that level of precision always matter?  When does precision matter and when does it not?


So- volume or weight? Tell us what YOU prefer, and why, in what's become The Great Weight Debate in the topic Memphis Dust Recipe by Weight- the easy way.

Show Us What You're Cookin'- Summer 2017!
From before Memorial Day into the first couple weeks of June, let's see a highlight reel of what our talented Pit community has been grilling, smoking, sauteing, or baking up for our visual pleasure! 

Check out this gorgeous brisket cook from kmhfive , a Choice 35-day wet aged beauty cooked on his GMG Jim Bowie:



Pit member LakeviewBBQ is cooking for a crowd of 15, giving his 26" kettle double duty- first a 5-hr smoke of 5 racks of baby backs followed by a double decker load of wings as you see here! "I made three types, basic salt & pepper with a little Simon and Garfunkel rub, DC Mumbo Sauce, and a Korean BBQ sauce", he says.  What a fantastic spread!  See more photos of his cook here.





Resident meat & sous vide master Ernest delights us with this shot of his 'not so low & slow' rack of lamb:
 


and, in a separate post, this gorgeous skillet of smoked meats.  "Might as well cancel my gym membership", he says.  Umm, Ernest, at least you have one...  "Dig in", he says.  Boy oh boy, you have no idea how bad we want to!




Charter Member FireMan got his hands on some SRF (Snake River Farms) American Kobe burger patties and some high quality Hungarian hot dogs for a more pitmaster-premium take on the classic American summer cookout food:




JCBBQ is making tacos from leftover brisket point in this inviting shot :



Elgine cooked this dandy of a brisket on his Kamado Joe Big Joe:




Charter Member Troymeister shows off his breakfast skills with this Belizean-style breakfast of scrambled eggs, stewed black beans, left over ribeye, and Belizean Fry Jacks (a type of fried dough):




Proving you don't need hundreds of pounds of steel or ceramic to smoke world-class "Q", Fuzzydaddy shares his Jumbo Joe (Weber's smaller portable 18" kettle) beef short ribs: 



Fresh Alaskan salmon over red oak coals, side by side with fresh grilled veggies- a superb cook from Charter Member theroc:




Moderator Spinaker took his PBC to the lake for ribs & more ribs - he played while it worked! Six racks of ribs was a piece of cake on a cooker that's 'as close to set and forget as you can get without a controller. '  Just look at that bark!  I wonder if he polished off 3 racks before remembering a picture?  Barefoot & barbecuin', now that's summer!





New Pit member ebacklund shows off his brag-worthy new Weber Summit Charcoal Grill and his first long cook on it, a 'practice' pork butt for his son's graduation party.  I'd say that midway picture looks like he's nailing it!




Newer member WRXRob put on quite an impressive display on his Memorial Day cook.  "A 14 lb brisket, 2 8 lb pork shoulders and 10 lbs of dark chicken" on what appears to be his Horizon 20" Special Marshall EOS.  WRXRob admits his brisket didn't turn out as well as he'd hoped.  Any advice for him?  Looks great from here, Rob!




Yard-kitchen cookin' with Mudkat!  " Dutch oven frijole borrachos over the fire pit and smoked chicken Georgia-style. Used the 14.5" WSM and MMD for the chicken and red pintos and Sam Adams lager for the frijoles."





More gorgeous ribs!  This time from talented Charter Member HouseHomey.  But, can you see what's different about these ribs?  I bet you can't, I know I couldn't!  You'll just have to check out his post to see his little secret...




FAIL!  Sometimes Things Do Not Go as Planned
It happens.  Pride or embarrassment often prevent us from admitting it, much less taking pictures and showing it off.  But, despite our best efforts at world-class barbecue, we still fail on occasion. 

With Memorial Day just behind us and the 4th of July just ahead, we know you have (or will have) some oopses to share with the rest of the class.

Play along!  Don't sweep it under the rug and pretend it didn't happen- celebrate it!... 


Meathead's chicken 

...or at least let us laugh about it in The Pit in the FAIL! (photos & stories of recipe mishaps and oopses) topic! 







     
 
 

 RonB's pizza                                                    Lost in China's collapsed table 
                                                    
  
Time for a New Grill?

If you're in the market for a newer, bigger, shinier, or simply "another" cooker this summer, visit our Grills & Smokers channel in The Pit to ask your Pit-mates their thoughts. 

Chances are a few people already have the one you're wishing for and they can help you pull the trigger, steer you away, or guide you to what might fit your style better.
The channel is divided into
sub-channels for electric, gas, charcoal, logs, pellets, and more-than-one-fuel to really focus on what interests you.

And don't forget Max's Top Ten Lists of 2017!

With all of these resources at your disposal, you don't have to be the ones in either of these cartoons!
Know a Good Butcher or Meat Supplier?
Do you have a favorite butcher, meat market, or local supermarket that cuts your meat just how you want it?  Love a particular online supplier? Do you have any places to warn us about? 

Be sure to visit our Members Reviews > Butchers & Meat Suppliers channel.  There are sub-channels covering all 50 US states as well as 13 other countries.

We even have sub-channels for Supermarkets and Box Stores (like Costco Walmart, and Sam's) and Internet Meat Suppliers (like Snake River Farms or Mister Brisket).  So browse, learn & share!
 
Member "Meat-Ups"
You may have already read this, but we're already planning the next big "Meat-up" for summer 2018! 

Plans for 2018 are currently settled on a more central USA location- Memphis,Tennessee, June 8-9 with optional activities on June 7 and 10.  To see what's in the works at this early stage, and/or to offer some suggestions on what you'd like to do or see, please visit our Pit topic: "International Meat-Up in Memphis in June 2018?" and let us know what you think!
Need Help?
Not everyone feels at home in an online forum such as The Pit.  If that's you and you're occasionally finding yourself lost & wondering how to get around, how to post a picture, where to post a topic or find a topic that interests you, we have few select topics that may help!

First of all, from any page in The Pit, just click Help!


Then if you need more specific help, please view:

The Pit's Welcome! and Tutorials channel- this contains:

The Pit's Help! & Suggestion Box channel- start a new topic here, or scan through previous topics here, if: 

  • The tutorials don't help you or don't address your particular trouble, or
  • If you have a suggestion for something you think could be addressed, fixed, upgraded, smoothed out, a bug you're experiencing, etc., post the details here and if it's something we can pass on to the IT department, we'll do so!

All of us, together with our great IT experts, will continually work to make the Pitmaster Club an ever-improving experience for you!  

 
"Hot From The Pit" is the exclusive members only newsletter of the AmazingRibs.com Pitmaster Club from Aaron "Huskee" Lyons, Manager of the Pitmaster Club.

You're receiving this because you're awesome and you're a member of the Club!

For past issues, check out the newsletter archive in The Pit.