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Follow us on social media for daily tips, techniques, announcements, more. |
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The Loss Of A Good Friend |
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It is with heavy hearts we announce the passing of everyone's favorite Pitmaster Club member and virtual friend, Terrence "Mr. Bones" Morris. He passed away unexpectedly on 2/22/2022, the day after his 60th birthday. |
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Known for his trademark style of typing in an accent, plucking his banjo or his strat, being there to greet new members when they introduced themselves, and only giving encouraging and positive comments to everyone he came across, this one hurts all of us.
Many of your fellow members have expressed their heartfelt condolences on the loss of Mr. Bones in the obituary by Meathead here. Take a moment to read through the comments, maybe add your own if you haven't already. |
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Moderator John "Spinaker" Bowlsby and member "Steve B" had the great idea to plan a Mr. Bones Memorial Rib Cook day, which was held Saturday March 19, 2022.
About 100 of your fellow Pitmaster Club Members from all over the globe (including USA, Canada, Norway, and Africa) took part in this cook in honor of Mr. Bones. We all cooked some form of ribs, many even partaking in some of Bonsey's favorite beverages. You can scan through all the submissions in the Mr. Bones Memorial Cook topic here. Here's a map of all the participants who shared in the day and posted pictures in the topic at the link:
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March 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.
March 2022's GRAND PRIZE winner is Judy Moyers, a.k.a. bordercollie!
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Judy 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.
"When I saw the email on my phone pop up while I was loading the cattle feed wagon with the skid steer, I cut it off and got home asap to visit the AmazingRibs.com website... Yes it's really true .!!!! This is awesome !!!!!!!!!!!!!!", Judy said.
While we never meant to interrupt farm chores, we're definitely glad Judy saw the notification email and claimed it in time and scored her brand new Hasty Bake Legacy for free. Congrats, Judy!
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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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March 2022's SECOND PRIZE winner is Luke Curtis, a.k.a. "Luke of all trades".
"Thank you all for the congratulations and thank you very much for the prize!!! Previously, I had never won any drawings of any kind, but I will no longer be able to say that I have never won anything. I have been following and subscribed to AmazingRibs.com since at least 2018, and you are my go-to for all things barbeque. You guys are Amazing!", Luke said.
He chose the Platinum Medal-awarded customized Pit Barrel Cooker, MSRP $350.
Luke says that with a family of 5, his new PBC will help feed his family, friends, church and co-workers better than his Camp Chef pellet cooker alone. Congrats, Luke!
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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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March 2022's contingent THIRD PRIZE winner is Founding Member Russell Birner, a.k.a. "The Burn". The first winner forfeited his prize by not claiming within the 5 day cutoff, so Russell was next in line.
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"So excited to be a replacement winner! Looking forward to sampling the sauces and rubs, getting some tasty meat from Porter Road, and definitely the SnS thermometer to use along with my [ThermoWorks] Signal (with 3 cookers, you can never have enough thermometers). Thanks AR." Congrats, Russell!
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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 last month and again this month. 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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TV producer Twist (Fearless Kitchen, It’s Just Food, Dance Moms, The Science Zone, and more) is casting for a barbecue related series and is looking for diverse “BBQ pitmasters with a twist.” If that’s you, contact Alice Rosso alice.rosso10@gmail.com Tell her Meathead sent you.
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6 Free E-books & More To Paid Members! |
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Meathead has added new Deep Dive Guide e-books to the collection, completely updated all the others, and they are now downloadable! 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 top. Right below it, click on the menu item that reads “Login For Members.” This 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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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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What a better way to kick this month off than with a reverse sear cook by Midway. Check out this NY Strip that was reverse seared on his MAK 2 Star then seared on his Lynx gas grill. |
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gmoney braised some amazing short ribs over some Parmesan polenta. Great presentation! |
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Spring has sprung and now it is burger time! Check out this creation from tbob4. This burger was made on his Blackstone Griddle. |
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Troutman made this Italian classic, veal rollatini marsala, and it looks spectacular. Wonderful cook! |
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Tuba-Dub-Dub- it's a brat tub!!!! How about this brat tub from TWBarbeque? Bath time has never been so great. |
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BradNorthGA smoked up this pulled beef on his Weber kettle to make some great BBQ sandwiches. Gotta have them pickles too! |
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Caffeine88 made some grass-fed beef shanks braised in his Dutch oven with onion, carrot, celery, garlic, rosemary, thyme, and parsley. Served over toasted bread crumbs, garlic and lemon zest. Wow... |
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Treesmacker made some killer pizzas this month. Check out that crust. |
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Ernest is indeed the kings of egg dishes. Check out this "Steak n' eggs with a twist". Breakfast perfection. |
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How about this first post from Breitzke. Nice action shot of some cheddar venison burgers on his Weber kettle grill with the Slow 'N Sear insert. |
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Polarbear777 Smoked up some coffee beans and tri tip on his Weber kettle. |
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Let's head out to the west coast for some amazing chicken marsala and Brussels sprouts by SheliaAnn.
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RonB absolutely nailed these chicken breasts with his Vortex insert. Great, crispy skin! |
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Dr. Pepper reverse seared these boneless prime rib steaks over wood splits. Awesome action shots! |
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troymeister was just "winging it" for a night. Here we have mushrooms, wings and sauce. |
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Canadiansmokesman made this smoked pork roulade stuffed with Italian sausage, spinach and provolone cheese. All this was wrapped in bacon. |
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How about this rendition of Meathead's Double Smoked Ham by Attjack?! All smoked up on his Primo ceramic kamado. |
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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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