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Follow us on social media for daily tips, techniques, announcements, more. |
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April Sweepstakes Winners |
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Each month we draw 3 Pitmaster Club members' names out of the hat for Grand, Second, and Third Prize and add them to the winner's list, 36 winners each year.
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Grand Prize winners get to choose a cooker from several of our favorite Gold & Platinum medal-winning cookers, which range in value up toward $1,900.
April 2022's Contingent GRAND PRIZE winner is Dana Getman, a.k.a. beergeekington!
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Dana selected the Platinum Medal-winning Hasty Bake Legacy 131 Charcoal Grill, MSRP $1,199. Since 1948 Hasty Bake has made charcoal cookers with a unique design that specifically enables owners to easily and effectively smoke, grill and super-sear with one unmodified cooker and no optional add-on devices. The adjustable coal tray moves up and down with a crank on the left side. Meathead says Hasty Bakes are his favorite charcoal grills. Period. Made in the USA.
"I can't believe I won!... I may not be super active here, but I'm always reading your techniques, recipes, and reviews. It is because of all of you that I am better at bbq", Dana said. After making his choice of the Hasty Bake Legacy he said "I have a friend in Tulsa who has been talking about them for years. 99% of what I do is reverse sear and indirect. Being able to raise and lower the coals is going to be a game changer for me."
Congrats, Dana!
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Second Prize winners get to pick 1 prize from among the Pit Barrel Cooker, Ergo Chef knife set, Fireboard remote thermometer, or the Cuisinart 360 Griddle Cooking Center; they run in value up to $350.
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April 2022's Contingent SECOND PRIZE winner is Doug Quesnel, a.k.a. "VThome".
"Wow I am the second prize winner. I would like the pit barrel. So excited to try something new. Thanks", Doug said.
He chose the Platinum Medal-awarded customized Pit Barrel Cooker, MSRP $350.
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Third Prize winners get the full Backyard Pitmaster Prize Package with a variety of cool stuff as shown here: |
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April 2022's THIRD PRIZE winner is Russ Walasek, a.k.a. "ABSmoker".
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"Opened up my email this afternoon and - surprise! First time ever! Looking forward to trying all the goodies. Thanks, AmazingRibs.com!" he said. Congrats, Russ!
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We Can't Stress This Enough, Please Read! |
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Nearly every month at least one winner forfeits their prize. It happened this month and the last two as well. Make sure the email address in your account settings is one you use regularly, and make sure you have @amazingribs.com as a contact in your email software. And when you get an email from us, OPEN IT!
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If you change your email by using the link above, you also need to change it in the newsletter system. They are different systems and are not connected. Just scroll to the bottom of this newsletter and click "Update Profile." |
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6 Free E-books & More To Paid Members! |
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Have a friend or neighbor who's thinking about joining (or whom you think should join)? Tell them about all the perks membership gets you. For instance: |
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Our Deep Dive Guide e-book collection is now downloadable, FREE for paid members! Although they sell for $3.99 on Amazon, Google Play, Apple Books, and elsewhere, all six are free to paid members, a $23.94 value. Add to that the $9.95 temperature magnet, and to digital magazines, and your membership gets you an instant $76.86 value!
Here's how to get your free e-books:
From the free side of AmazingRibs.com
On any page of the free website, you will see a tab for the Pitmaster Club at the far left of the menu bar. Hover your mouse over it, click on the menu item that reads Login For Members. Logging in takes you to the top level of the Pitmaster Club, the “Channels Page.” Scroll down to the big red headline that reads “Free e-Books, Magazines, Cartoons, Newsletters.” Click.
From the Pitmaster Club
Click the cartoon pig graphic at the top. This takes you to the “Channels Page.” Scroll down to the big red headline that reads “Free e-Books, Magazines, Cartoons, Newsletters.” Click.
By the way, the Temperature Guide magnet has been updated and now has 83 temps on it including Sous Vide guidelines. It is available here. |
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Don't miss Meathead on Milk Street Radio, interviewed by Christopher Kimball. Meathead is the first guest on episode 609.
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Curing Calculators
Not satisfied, we have gone one beyond. The calculator is now embedded in individual recipes so readers can scale the recipes up and down and not have to refer to the calculator page!
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Videos
AmazingRibs.com's YouTube channel, appropriately named "Barbecue", has 3 new videos for you! Don't miss these or the many others, and be sure to share 'em with your friends.
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A few months ago we unveiled three bottled rubs and one sauce under the name Meathead’s Amazing Rubs & Sauce. Now the full 4-pack, and other varying pack sizes, are available for you and for gifts! The order page has lots of recipe links to try them in. |
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Show The Amazing (And Win!) |
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Simply post a great shot of something you cooked with one of our rubs or sauce, with the bottle in the pic, to the current " Show Us What You're Cooking" (SUWYC) topic, and you'll be in the running to receive some notoriety if we post your pic here in "HOT From The Pit!", "Smoke Signals", or on our social media platforms, credited to you of course.
If we use use your photo in any of these we'll send you an embroidered Pitmaster Club logo patch and sticker. Plus, you'll get all those bragging rights for free!
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Trying to get your neighbor or family member to join you in the Pitmaster Club? Another perfect gift idea is a 1-yr membership! |
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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.
Cost is $40 which includes printing and postage. Value is $34.95 for a 1-yr membership.
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The team at Tappecue have created an exclusive 15% discount for our members!
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Don't miss this great 10% off deal (unlimited use) at www. ClickAkaushiBeef.com, the Japanese Red Wagyu beef purveyor at the C5 Ranch in Click, Texas.
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Meat N’ Bone is an online butcher shop offering more than 350 premium quality meats from the best programs in the US, Australia, Japan and Spain. They focus on G1 Certified USDA Choice and Prime beef, Wagyu-Angus Cross Beef (Prime+), and Japanese Wagyu A5. They offer 24 different types of ribeye and 5 types of picanha!
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Do you enjoy whiskey, bourbon, rye and other spirits? Fellow Pitmaster Club member and founder of www.ForWhiskeyLovers.com, Doug Stone, has given us a special 10% off code for anything on his website. They ship to 47 US states and 27 countries.
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Get A Pitmaster Club Patch Or Sticker |
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We recently had a batch of AmazingRibs.com Pitmaster Club patches for anyone who is interested in adding one to a hat, button-down shirt, apron, etc. They are iron-on or sew-on. See this post here to purchase patches.
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Show Us What You're Cooking! |
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Let's kick off this spring season with an amazing reverse seared strip loin by theroc, served with a side of asparagus and potatoes. |
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gboss whipped up this tasty looking Ragù alla Bolognese for his family. Spectacular! |
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Caffeine88 set up his Weber kettle for some Santa Maria-style picanha, cooked and seared over a live fire. Served with fresh chimichurri. |
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skipsdaughter made some great looking chuck roast nachos for her husband, by special request! |
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SheilaAnn made this amazing lemon chicken with roasted cauliflower, dates and pine nuts. Wow! |
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Old Glory cooked up these chicken breasts dusted with Meathead's poultry Rub. It was a huge hit with his family! |
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Now a little treat from the sea. Here we have some Chinook salmon marinated in teriyaki sauce with steamed broccoli and ancient grains. Nice cook Attjack! |
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It was Saturday night tri-tip night at Huagn1971's. This was reverse seared on his 26" Weber kettle. |
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Everyone loves some KBQ'd (Karubecue) pork ribs. Check these racks made by jhoskins.
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Now for a hearty BBQ staple.....ribs and beans! Great looking cook, Richard Chrz. |
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Check out this Texas-style cook from the kitchen of Troutman. Ribeye, hot guts and some asparagus. |
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Let's head across the pond to check in with Elton's BBQ in Norway. Check out these pork loins, grilled potatoes and veggies; all topped with some whiskey pepper sauce. |
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Whiskeyman53 seared this pork loin to perfection. Great for sandwiches all week! |
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Everyone loves brats! Check out these babies over that live fire on DTro's Santa Maria grill. |
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Playdeaux nailed these smoked bacon wrapped pickles this month. These were seasoned with Meathead's Memphis Dust rub. |
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Check out this perfectly smoked brisket by KarchyBBQ. Great bark and a killer smoke ring. |
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How about this Easter prime rib from Steve B. Way to go brother! |
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Don't Forget Your Digital
Newsletters And Magazines
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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 brilliant BBQ historian and writer Robert Moss. You'll love it! |
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The DigestThis.news Bulletin is the monthly newsletter from our companion website DigestThis.news.
Keep up on essential food news "from farm to fork", curated from credible sources by award-winning author and food journalist Dave Joachim.
You are getting it free the last Tuesday of every month, so 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 they're interactive. Many articles and ads are clickable linking you to more info. |
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Meathead's LIVE Monthly Chats |
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Join Meathead on the last Thursday 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.
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You're receiving this because you're an awesome member of the Club
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Follow us on social media for daily tips, techniques and other fun stuff. |
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