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Our recent Virtual Happy Hour was held Thursday January 7. Did you catch it live?

We don't put the grill or smoker away when cold weather arrives, so what better month than January for tips and tricks to get the most out of your grill & smoker during those less popular outdoor cooking months.

Starting now, our Virtual Happy Hours will occur every second month.

They will still be the first Thursday at 7:30 p.m. Central via Zoom, but now only on odd-numbered months (January, March, May, July, September, November).

We're making this change so that we can better focus on the topics of most interest to you and feature some of the biggest names in BBQ!

Save this link to view LIVE: https://tinyurl.com/pitmasterclub

Click the button below for the recorded versions once we post them

A new year and a new round of winners! Each month we draw 3 names out of the hat and add them to the winner's list, 36 winners each year!

January 2021's GRAND PRIZE winner: Give a congratulations to well-known member Jim Morris, a.k.a. "jfmorris"!

"Wow! I am shocked to the point I am speechless!..Thanks so much to this wonderful community. I'll have to pull up the current prize list, and put on my thinking cap, and maybe consult with some family members before choosing a prize", Jim said. "After much agonizing, advice and consideration", Jim ultimately chose the Slow 'N Sear Deluxe Kamado from SnS Grills, a $1,500 value!

THIRD PRIZE winners get the Backyard Pitmaster Package with a variety of cool stuff:

January 2021's THIRD PRIZE winner is Kermit Smith, a.k.a. "kermitsm". "Thank you for 3rd prize....Happy New Year to you all", Kermit said.

Click here to learn why you must have a US address. Click here to read the complete rules. Click here to see past winners and what they picked.

Make sure the email address in your account settings is one you use regularly, and make sure you have us (@amazingribs.com) whitelisted or added as a contact. And when you get an email from us, OPEN IT! We regularly have to forfeit winners and pick new ones because they don't open our emails. Good news for the contingent winners, bad news for the first winners.

NOTICE: If you'd prefer this newsletter be delivered to a different email address, just scroll to the bottom footer of this newsletter and click the "Update Profile" link as the red arrow shows in the example below. There you can change the email address to which this newsletter goes.

One of your Pitmaster Club perks is the Sneak Peeks channel, where we share new articles, recipes, and gear reviews freshly published with you before they're advertised to the public. Here's the latest!

Yeah, we've sold out of seats for this summer's MEAT-UP IN MEMPHIS August 27-29, 2021.

If you want to go you still have a chance because we have a waitlist! Any cancellations and the ticket(s) will go first-come-first-served to waitlist members. In fact, we've already moved four people from the waitlist to a full reservation.

Only 7 months to go.

Click the button to reserve your spot on the waitlist!

The team at Tappecue have created an exclusive 15% discount for our members!

To take advantage of this amazing offer, explore their various products in their online store here then use promo code RIBS15 at checkout.

Want to share what you love about the Pitmaster Club with your family, coworkers, or your neighbor? Send them the gift of a 1-year Pitmaster Club membership!

Your gift recipient will be mailed a physical Visa card that they can use to join the Pitmaster Club along with instructions on how to join. The card will go in the mail within 24 hours. Recipients must live in the US or Canada.

Price is $30 and includes one year membership plus printing, postage, and handling. Value of the card: $23.95.

Speaking of cooking, the following shots are from the member submissions the past month in our new "Show Us What You're Cooking (SUWYC) Volume 20 - Winter 2020/2021" sticky topic in our Show Us channel.

This has been a great month for the "Show US What You Are Cooking" thread, and if you haven't visited it in a while make that a priority- there's TONS of amazing food shots in there to make you drool and to inspire you. Highlighted here is only a small sample.

Let's get this going with an awesome cook from Ernest. Check out this lovey duck leg served over peas and a special sauce.

Now we move up to Grand Rapids, MI for the king of steaks. Here we have a cast iron-seared ribeye steak made by jhoskins.

We always need to make sure we are mixing in a little bit of surf with our turf. theroc threw together a great green-lipped mussel dish this month, with great results.

Speaking of surf & turf, check out this gorgeous plate from Charlie Langer

Richard Chrz had the Fire Dancer on full display next to this awesome flank steak cook. He had to throw some greens in there too, just for good measure.

Is there anything better than a fat rack of beef ribs this time of year? I would have to say that HouseHomey knocked these big ol' beef ribs out of the park.

What monthly issue of "HOT" would be complete without some amazing ribs? Check out these St. Louis-style ribs that were cooked up by treesmacker.

Now here is one of my favorite cooking methods- the Afterburner! It looks like Polarbear777 had that burner all the up for burger night. Bring the heat!

Now here is a cut of meat that is rarely on display. The ham steak! Panhead John did a great job of grilling this one up on his kettle. You know you gotta throw some poppers in there too.

Here is another crowd favorite. Buttermilk-brined chicken made in a cast iron skillet that was slid into the oven. Great looking cook Old Glory.

This amazing spread from rgriffeath looks like it belongs in a book!

Next up we head down over to Donw's house for a special ribeye cook. He served this one with a home-made board sauce, Hasselback potatoes and broccoli.

MBMorgan was really innovative this month when he made these "chicken pot pie stickers". He says they may be closer to empanadas, but either way I bet these were mighty tasty!

Dewesq55 also shared his pork and cabbage "guotie" or pot stickers, yum!

mrteddyprincess made a whole mess of chicken legs for chicken leg Wednesday at work on his PK360 charcoal grill.

It doesn't always have to be dinner 'round here. What a beautiful breakfast plate from SheilaAnn

Let's round out this great month of cooking with a classic. How about this prime rib cook from Steve B? That crust and interior color is on point!

Your assignment: sharpen your photography skills and set up some great poses to help your pic get in the running for next month's issue. Make sure to consider proper lighting and unique dishes to make your cooks really stand out. For help with food shots, don't miss Meathead's Food Photography article.

To share your cooks, please visit the current "Show Us What You're Cooking (SUWYC)" topic.

The DigestThis.news Bulletin is the weekly newsletter from our companion website DigestThis.news.

Keep up on essential food news "from farm to fork", curated from credible sources by award-winning food journalist (and our chief editor!) Dave Joachim.

Add editor@digestthis.news to your address book so that it lands in your inbox, not your spam folder. The DigestThis.news Bulletin and its companion website, DigestThis.news, are published by AmazingRibs.com.

Don't forget about your FREE digital subscription to “Tailgater Magazine, Your Parking Lot and Backyard Entertainment Guide”. They feature great food & drink recipes, entertainment ideas, and cool gear and products to make your next tailgater super.

Founded in 1989, Barbecue News Magazine is the only magazine devoted to barbecue and it features columns from BBQ Hall of Famers Ardie Davis and Paul Kirk, recipes, news from BBQ associations, a calendar of events, a restaurant guide, book reviews, and ruminations by other experts including the team at AmazingRibs.com. Your FREE digital versions are especially cool because they're interactive. Many articles and ads are clickable linking you to more info.

The 'Cue Sheet, By Robert Moss - Want more tasty bites in recent BBQ news, events, and stories delivered to your email inbox each week? Sign up for The 'Cue Sheet, the email barbecue newsletter from Robert Moss. You'll love it!

"I changed my email, why do the newsletters still go to my old email?"

Our newsletters Smoke Signals, DigestThis.news Bulletin, and HOT From The Pit! come from Constant Contact, which is a separate entity from AmazingRibs.com and the Pitmaster Club software, vBulletin.

When you change your email with us, it currently doesn't change with our newsletter system. You will have to separately tell Constant Contact, this newsletter system you're reading from right now, to update your email too. It's easy! Scroll to the bottom footer of this newsletter, and find the Update Profile link, as shown by the red arrow in this example pic. Fill it out and walah! These newsletters will then go to your new address.

Join Meathead the last Thursday of each month at 7:30 p.m. Central for his live monthly "fireside chats" on Facebook and YouTube. Bring your toughest questions and click the icons.

"HOT From The Pit!" is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club by

Pit Boss Aaron "Huskee" Lyons

and Moderator John "Spinaker" Bowlsby.

For past issues check out the newsletter archive.