HOT From The Pit! - May 25, 2018
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With less than a month to go, spring's quickly turning into summer!
Even though BBQ really knows no off-season, it's safe to say the majority of us will cook a little bit more in the warmth of our back yards, patios, decks, balconies, etc than when they're full of snow & ice.
So let's get fired up & finally kick BBQ season into high gear together with the May 2018 edition of HOT From The Pit!
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May's Gold Medal Giveaway Winner!
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May's Gold Medal Giveaway random winner is
Bert Neuenschwander
, a.k.a.
Berts_Works!
"Wa Hoooo!", Bert said. "Thanks also to those posting congratulatory notes in the thread! You might be next." And it's true, one of you reading this will be!
Bert chose the
Saber Cast 500, MSRP $1,099.99.
In addition, Bert (and every monthly winner) also gets a 12-bottle case of Max Good's Black Swan Gourmet BBQ Sauce!
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Make sure you gave us an email address you actually use when you first signed up, and make sure @amazingribs.com is whitelisted there so our emails make it to you! If you're reading this and it wasn't in your spam folder, you're probably good.
If ever you need to verify the email we have on file for you just click your username in the top-right of The Pit and select User Settings from the drop down menu, then click the Account tab. If you need it changed, click the Request Form link at the top of that page, or
right here
.
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Show Us What You're Cookin'!
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And since we don't want to disappoint, it's time for the Show Us What You're Cookin' Highlight Reel!
This is merely a sampling of the many wonderful pictures of food our members have shared, there's
far more in the thread itself. These highlights date from late April to mid/late May 2018.
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Your assignment- sharpen up your photography skills & make it hard on me to pick which pics make the cut next month!
As always, this was by no means ALL of the great shots from the past month, there are many more!
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Porchetta, (pronounced por-KETTA), is an Italian traditional culinary delight that used to involve whole suckling pigs stuffed with herbs and then roasted. The dish has been scaled down to home kitchen-sized preparations usually involving pork loin and/or tenderloin and grilled or smoked on backyard cookers.
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Be sure to visit the post to see his well written step-by-step instruction with even more pics on how to make this masterpiece at home yourself!
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A Day In The Life - Competitions
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Let's take a ride along with Candy Sue Weaver (
CandySueQ)
on a several day 1,400 mile round trip journey to a competition with her. From prep to exhaustion to calls to celebrating afterward, see what a competition weekend is like in Meathead's fantastic 2-part narrative,
"Behind the Scenes with a Real Iron Chef"!
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Don't miss her
recent PitCast audio interview
where she discusses competition tricks & advice. A great piece of advice that she offers in this interview for budding competitors is "Know your cooker. Make a list of everything you have to have at a [competition]. Then set up in your driveway as if you've gone someplace 100 miles away and you've got to use only what you brought. If you need something, write it on your list." Solid advice!
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More Wins For Charter Members' BBQ Team!
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Charter Members
Powersmoke_80 and
Juddlight have established their competition team, "Polish Smoke" from Bay City, Michigan as a pretty powerful force starting with
a Grand Champion win last year in their first ever cook at the Dark Horse Brewing Co's Spring Smoke-Off in Marshall, MI, and then
a Reserve Grand Champion win this year at the same event in April!
But what's most impressive is who won 1st Place in the Kids Que event- Dean's son Braydon! Like father like son, the 1st Place win was Braydon's second ever contest!
"This was the best day of my life", Braydon said. Priceless memories for sure!
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Are you getting the itch to chase a trophy with your killer steak/ribs/chicken/brisket technique? Need some more cooking pointers and some killer recipes? Don't miss these recipes & articles:
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If you compete, we'd love for you to hand out free trial membership/temp guide cards at competitions. If you'd like to help, send a note to Paul Sidoriak (
allsid in The Pit) at
paul@amazingribs.com and he'll send you a pack of 100 (or more).
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Next is the first of its kind
Pitmaster Awards for Best Cooking Thermometers,
as selected by our electrical engineer & thermometer guru, Bill McGrath. As a Pitmaster Club member you'll see it first, so watch the
Sneak Preview channel.
Coming in June!
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Watch For Charcoal Sales This Week!
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If you live in the US, the Memorial Day Kingsford charcoal sales ARE ON! In years past such sales have repeatedly brought us a 50% price drop for about a week on the twin 18.6 lb packs of charcoal during the US summer holidays (Memorial Day, July 4th, and Labor Day), and this year appears no different. Hurry before they're sold out!
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Don't forget to learn a little about your fellow Pit members and others in the BBQ biz by listening to Greg Rempe's recent weekly interviews on his members only PitCasts, posted each week on Thursday in the
PitCast with Greg Rempe channel.
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Here are the most recent interviews:
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Give A Friend A Free Trial Membership
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If you have a friend, family member, co-worker or neighbor who loves BBQ, loves
your BBQ, wants to get into BBQ, or even just has a grill and you think they'd love an account, send them to
http://amazingribs.com/pitmaster, and all they have to do is click the red Join button and type "
MemberSentMe" (one word) in the Coupon box!
They will NOT have to enter a credit card.
Limit 1 trial membership per person, non-members only.
After about two months we will send them a notice that they have about three weeks left and if they wish to remain a member they will have to pay. They will get another reminder when the 90 days is up.
Spread the love and get your buddies in here in our wonderful community!
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"HOT From The Pit" is the exclusive members only monthly 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!
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