It's still summer, and yes, it's still HOT!
Please share this.
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The Next "Virtual Happy Hour" - PIZZA!
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Be sure to join us on our next Virtual Happy Hour
Thursday August 6
, 7:30-9:30
p.m.
Central.
The
topic will be
GRILLED PIZZA!
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We will have Meathead, Max, Clint, our resident pizza experts and authors
Dave Joachim
and
Brigit Binns,
plus
special guest
Rob D'Amico, Interactive Communications Manager of Big Green Egg!
Use the button below or save this link:
https://zoom.us/j/91674353487
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Unless otherwise noted, all Virtual Happy Hours will take place
the first Thursday of each month, at 7:30 p.m. Central Time via Zoom. They last 2 hrs give or take. They'll all be recorded and
posted here if you can't make it.
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- You do NOT need to download Zoom, you just need to click the red button below to join (save the link).
- You will NOT be on camera or on the mic so you don't need either. The button below is simply to observe live (save the link).
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- No computer or internet? Phone in! In the US: 1-312-626-6799 or 1-646-558-8656 or 1-346-248-7799 or 1-669-900-9128 or 1-253-215-8782 or 1-301-715-8592.
- On iPhone one-tap: +13126266799,,91674353487# or +16465588656,,91674353487#
- International numbers available here
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Future Topics:
- Sep 3, 2020 7:30 p.m. Central: Fish and Seafood
- Oct 1, 2020 7:30 p.m. Central: Stick Burners
- Nov 5, 2020 7:30 p.m. Central: Cold Weather Grilling
- Dec 3, 2020 7:30 p.m. Central: Gift Giving Ideas for BBQ & Grilling Fans
- More every first Thursday (future topics subject to change)
- Save this link to join: https://zoom.us/j/91674353487
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ISVA's 2nd Annual Sous Vide Summit
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The Second Annual Sous Vide Summit is going virtual! Imagine hanging out with the sous vide stars you've been following online, asking them questions and swapping recipes!
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For 3 days, August 21-23, the International Sous Vide Association is staging presentations from 30+ experts who have found creative and innovative ways to sous vide.
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They will cover barbecue, fish tacos, using the purge, lobster pasta, mason jar desserts, international cuisines, ice cream, brewing beer, chocolate custard pie, food truck cooking, and much more. There will also be sessions aimed at the professional chef, covering HACCP plans, getting more out of your kitchen space, integrating sous vide into menus, and more.
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Speakers include some pretty big names:
- Kenji Lopez Alt of the New York Times
- Master Chef Rich Rosendale
- Food Network personality Chef James Briscione
- AmazingRibs.com founder Meathead
- Chris Young of ChefSteps
- CREA Executive Chef AJ Schaller
- Chef David Pietranczyk of PolyScience
- Chelsea Cole of Vesta Precision
- And many more!
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July's 3 Monthly Sweepstakes Winners
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Each month we draw 3 names out of the hat and add them to
the winner's list
. Here's July's winners:
GRAND PRIZE
winners get to select 1 Grand Prize, which includes a grill or smoker from about 10 of our favorite Gold and Platinum Medal-winning cookers. They run in value up near $2,000!
George selected the
Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill
,
MSRP $1,399.
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SECOND PRIZE
winners get to pick 1 prize from among the Pit Barrel Cooker, Symon & Mixon knife and grill tool set, Fireboard remote thermometer, or a CyberQ digital controller; they run in value up to $500.
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Paid members now have 36 chances per year to win, and the odds are about 1 in 444 per year! Grand Prize winners are not eligible for additional prizes for 10 years after winning. Second & Third Prize winners are eligible for a different prize starting the next month.
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Change your email?
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.
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Occasionally we revisit a product review after some time goes by and we experience problems or the manufacturer makes improvements. We recently updated our Masterbuilt 560 Gravity Series review based on some alarming problems we, and many of our readers, experienced. We've lowered our rating to Silver.
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Cuisinart has once again won us over with their bounty of useful extras that make Woodcreek an appealing package deal. The charcoal insert provides sear power, and if you haven't used a griddle outdoors, you will after trying theirs!
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The Smartro ST-54 is a stand-alone two-channel thermometer with a timer function and audible/visible alarms to alert the user when time or temperature limits are exceeded.
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The BBQ Guru UltraQ is a four-channel, Bluetooth and Wi-Fi connected wireless remote food thermometer and thermostatic controller that runs on a supplied AC power supply or an optional 12VDC battery. It comes with an articulated mounting stand that can be attached to a surface with either its own magnet or included screws. There are several adapters available to mate the fan module to a variety of cookers.
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The BBQ Guru DynaQ is a two-channel, Bluetooth connected wireless remote food thermometer and thermostatic controller that runs on a supplied AC power supply or an optional 12VDC battery. It comes with an articulated mounting stand that can be attached to a surface with either its own magnet or included screws. There are several adapters available to mate the fan module to a variety of cookers.
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Special Discount From BBQGuys.com
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As posted in the Pitmaster Club forum's
Discounts And Deals
channel
earlier this month, through the month of July BBQGuys.com is offering a discounted price, exclusive for our Pitmaster Club members, on the Maverick PT50 Instant Read BBQ Thermometer with rotating display. Regular Price- $39.99,
Pitmaster Club 10% Off Price - $35.99.
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Become the king or queen of the kitchen or with this Maverick Instant Read BBQ Thermometer With Rotating Display. It features a 180-degrees rotating display for viewing in your right or left hand. The backlit LCD display shows temperatures in both Fahrenheit and Celsius and has a temperature range from -40 to 660 degrees F. The probe pivots into the unit for compact storage and also automatically turns the unit on and off when the probe is opened and closed. This thermometer reads accurate temperatures in less than 5 seconds and has a super thin tip. The PT50 Instant Read is easy to maintain with simple calibration by inserting the probe tip into ice water at 32 degrees F or boiling water at 212 F, and the low battery indicator tells you when it's time to replace the included 2 AAA batteries.
BBQGuys.com will offer exclusive monthly specials like this for our Pitmaster Club members through the month of December.
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BBQ ribs is the quintessential All-American dish. We have published “Amazing Ribs Made Easy. Everything You Need To Know About America’s Favorite Food: Pork Ribs” by Meathead and Clint Cantwell.
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"
The irony is that in 2005 when I launched AmazingRibs.com the goal was to publish my recipe and technique for ribs, get feedback, do some crowdsourcing, and write a book on the topic because at that time, believe it or not, there were hardly any books on barbecue. Well, here we are, 15 years later and we finally have that book." - Meathead
You don't need a Kindle for the downloadable version,
just the free Kindle app on your device.
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Meathead, with Clint Cantwell's help,
wrote a lot about about marrying sous vide with your grill or smoker for his next book and it grew outta control. So they turned it into a digital e-book.
You don't need a Kindle
to read the downloadable versions for $3.99, just the free Kindle app for iOS, Android, Mac, or PC which can be downloaded free from Amazon or app stores.
Makes a great gift!
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Pitmaster Club Gift Cards
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Share The "Amazing"
Send the gift of a full 1-yr Pitmaster Club Membership to your friends and family! Your gift recipient will be sent a physical Visa card worth $23.95 that they can use to join the Pitmaster Club along with instructions on how to join. The card will go in the mail within 48 hours.
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Cost of gift card: $30 = One year subscription + printing, postage, and handling. Value of gift card: $23.95.
Important:
Recipients must live in the US or Canada only.
How it works.
- Fill out the form on this page and your payment info.
- Pay $30 to cover the card, printing and shipping.
- Your gift recipient will be sent a Visa Card worth $23.95
- Your gift recipient can use the gift Visa Card join the Pitmaster Club, for 1 year.
- The card will go in the mail within 48 hours along with instructions on how to join.
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Continual Deals For Members Only
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Be Amazing- Tell Your Friends!
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Sharing your love for the AmazingRibs.com Pitmaster Club with friends and family means never again having to tell uncle Jerry that his tough-as-rawhide ribs are magnificent. Aunt Betty will thank you!
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Show Us What You're Cooking!
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Anyone feeling crabby? We know
Richard Chrz is.....Check out this snow crab and fries basket he whipped up on his Weber kettle, served with melted butter on the side.
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What is more American than smoked baby backs on the Fourth Of July? Check out these babies from
treesmacker!
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Griddle cooking has really taken off in the Pitmaster Club and we can see why.
troymeister had an amazing t-bone steak with some hibachi-style veggies on his
Blackstone Griddle.
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Let's head down to Texas for a special treat.
Ernest
made some pork belly tacos in fried tortillas, wings, and as he puts it, "
blueberry pie/cookie/biscuit whatever thing." :)
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Now we head west to the land of milk and honey,.....southern California to see our friend
HouseHomey. Check out these massive tomahawk ribeyes he seared up on his Primo kamado. Way to go!
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Attack
is known for some of the best cooks around, and this beef tenderloin did not disappoint. He basted this tenderloin with an herbed shallot butter and served it with
a creamy dijon-horseradish sauce. Rosemary new potatoes and green beans on the side. Spectacular!
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It was Monday night steak night at the
Hulagn1971 residence. Here we have a grass-fed ribeye steak dressed with melted beef tallow and Maldon salt. What a way to kick off the week.
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Everyone knows they need their veggies.
jfmorris has reminded us that veggies belong on the grill too. How about these griddle artichokes? Great color!
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This is one of my favorite BBQ creations: money muscle nachos! Fast, easy and soooo good. Nice work
Jim White !
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Well, we have another griddle cook. You can't argue with these results from
hoovarmin. What a better way to break in that griddle than with a ribeye and some portobellos.
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Time to head north of the border to check in on
pkadare
. Look what he had for us.....s
eared chicken with tomato and avocado puree salsa, and mixed greens with pepitas.
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mnavarre had a great program the other night......"
One pan, no plan" Sautéed onion and garlic, deglazed the pan, added the chicken and sausage, half a cup of rice, a couple cups of chicken stock, and a bunch of basil, threw the pan ion the kettle and let it cook. Sounds great to me!
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One of the best things a cook who's a seafood fan can do is have lobster night!
Willard knocked this night out of the park.
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treesmacker shares one good ol' fashioned summer sight, you'd never know it was his first time making smash burgers.
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New member
RTzero shared this grilled lamb chops with mint-rosemary board sauce, blistered garlic green beans, and grill-fried sweet potatoes plate
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Spinaker might not feel too inclined to share his own handiwork, so I (
Huskee) will jump in and share these awesome shots of ribs, chanterelle mushrooms, and some outdoor live-fire cooking shots from this talented pitmaster and hero of mine!
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Grilled pizza from
Thunder77 on his Akorn kamado with fresh home-grown toppings, mmmmm!
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A glorious 2-pound porterhouse reverse seared to a glistening juiciness by
Red Man
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Jfrosty27 shared this collage of his son's 9 pound Australian Wagyu brisket smoked to perfection, and of course mom & dad got invited. I guess he raised him right!
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A successful day on the water for
hoovarmin, he nailed these fresh flounder and had what appears to be a perfect plate of fried fish
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Charley Langer grilled some bacon, and from the looks of it he sure made this salad better!
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Andrrr brings us back to barbecue, and closes out this month's highlight reel, with a beautiful rack of baby backs
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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.
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Don't Forget About These Tasty Bits
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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
.
You are getting it free every Tuesday, be sure to open it and enjoy it!
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.
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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 it is interactive. Many articles and ads are clickable linking you to more info.
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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!
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You May Be Wondering:
"Will there be a Meat-Up In Memphis next year?"
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Yes! COVID-19 cancelled this summer's Meat-Up In Memphis, but all is currently a-go for
next summer. The new dates are
August 26-29, 2021. What's really cool about it is we even got to keep this year's original pricing! For more information, to review the itinerary, and to make a risk-free reservation now while there are still openings,
click here.
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You May Be Wondering:
"I'm a member so why am I still getting ads?"
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In order for us to block ads you must log in to the Pitmaster Club and then we plant a tiny bit of code on your browser called a cookie. It’s harmless and all it does is tell us “this is a member so block all ads, promos, and aggravation”. But if you block cookies it won't work. Or if you switch browsers or devices, say you go from desktop to phone, or you go from Safari to Chrome, the cookie isn’t there, so you'll need to log in again to get the cookie every time you use a new browser. For more information on blocking ads as a Member,
click here.
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Don't Miss Meathead's LIVE Monthly Fireside Chats On Facebook & YouTube!
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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!
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"
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.
You're receiving this because you're awesome and you're a member of the Club
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