Pitmaster Club member WayneT has put together a Meat-Up for Pitmaster Club members in Winston-Salem, North Carolina on May 5-7, 2023. This looks like great fun!

See this post for if you're interested in joining or for more information.

"Thanks to AmazingRibs.com. I am shocked and amazed. I told my wife, and her immediate response was, "So which cooker are you giving to your son/son in law?"" It sounds like there were two winners this month! Congrats, Bogy!

Blaze is a new brand with an interesting history. This basic model has few frills, but is beautifully made in high grade 304 stainless steel with a seamless welded hood and 8 mm stainless rod grates. It has three heavy, cast stainless burners with 14,000 BTU each. Flame stabilizing grids blanket the burners to spread heat and reduce flare ups. Removable dividers between each of the main burners accentuate heat zone separation. On High it can hit 650°F, with the optional IR ceramic sear burner it blasts to 850°F!

Second Prize winners get to pick 1 prize from among the Pit Barrel Cooker, Ergo Chef knife set, Fireboard 2 remote thermometer, Slow 'N Sear Deluxe 22" Kettle Grill Package, or the Cuisinart 360 Griddle Cooking Center; they run in value up to $534.

November 2022's Second Prize winner is Founding Member Brian Bantel, a.k.a. "bbantel".

He chose the Pit Barrel Cooker, MSRP $399.

"Wow! Can't believe it! There is no way I can choose anything but a Pit Barrel Cooker, I've been eyeing ones of these for years! Very excited! Thanks Meathead and team!" he said. Congrats, Brian!

Third Prize winners get the full $388 value Backyard Pitmaster Prize Package with a variety of cool stuff as shown here:

November 2022's Third Prize winner is Tyler Crabb, a.k.a. "Tcrabb"

"Sweet I won!" he said. Congrats Tyler!

Nearly every month at least one winner forfeits their prize by not responding to our email with the good news! It's happened every month since June, and yep, happened this month too! 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!

To view your registered email address, click My Membership in the main red menu bar, then My Settings.

Then click the ACCOUNT tab. Here you can view your email on file with us, and click the Request Form link to change it.

We believe firmly that every business needs to budget for charitable giving in the same way it budgets for utilities, payroll, etc. Operation BBQ Relief is one of several charities and not for profit organizations we support.

The devastation after a tornado or hurricane is horrific. Looks like Hiroshima. Lives are lost, livelihoods are lost, places to live are lost. But within hours neighbors, police, firefighters, the Red Cross, and Operation BBQ Relief (OBR) are on the scene to help.

OBR is a 501(c)(3) charity and it has a list of Competition BBQ teams who have big rigs, mobile kitchens, and pitmasters who can hop in their cars and be on the road in a hurry, and they even have a small fleet of mobile kitchens they own. When disaster hits, the emails go out and pitmasters rally to the call.

AmazingRibs.com is proud to be a major supporter of OBR for years. We donate 5% of all membership fees from the Pitmaster Club to OBR. But we're not here to toot our own horn, we'd like to thank YOU, our members!

If you have the means to do so, please consider supporting this wonderful organization, anything helps. Perhaps even consider a year-end donation.

And now for everyone's favorite part - the Show Us What You're Cooking (SUWYC) Highlight Reel!

These shots were taken from our current Show Us What You're Cooking, Volume 27 - Fall/Autumn 2022 topic in the Show Us channel.

DTro made this wonderful Buldak chicken recipe, and what a cook it was. This chicken was cooked over live charcoal.

TWbarbeque butterflied this chicken breast and stuffed them with goat cheese & spinach. Then they were wrapped with prosciutto and dusted with seasoning. Great cook!

Skinsfan1311 had the spin going with his rotisserie chicken. Check out his set up on his Weber kettle charcoal grill.

Cold temps and freezing winds can only mean one thing......Chili time! Hulagn1971 made up this amazing batch of smoked chuck roast chili.

If you are down for taco Tuesday, head down to Dallas, Texas for some of these barria tacos from Cocina de Ernest!

mnavarre  made this amazing carb, mushroom, garlic, shallot, butter, peanut butter, chili crisp, chili oil noodles with pecorino romano and scallions. 

hoovarmin smoked some beef short ribs for some street tacos. Everything from the tortillas and the chimichurri was homemade. Served with a side of Puerto Rican pink beans, rice and fried sweet plantains.

Smash burgers were flying in Chilitown, USA. This particular burger was smashed by JCBBQ and topped with guacamole, lettuce and mayo.

Slieb845 smoked this brisket point on his SnS Kamado. The cook went longer than expected, so this one went for brisket and eggs in the morning!

While we do see a fair amount of beef ribs in the Pitmaster Club, none have been referred to as "smoked short rib on a bone coaster." Chef Stef did a great job with this smoke and maybe even a better job with her description.

Early thanksgiving festivities at frailinryan's house. He used Meathead's Simon and Garfunkel Rub and split the bird into pieces for the perfect Thanksgiving turkey.

SheilaAnn was doing some experimentation this month with this amazing Ramen dish. Braised pork belly, pig trotter, chicken feet and chicken backs. And that is just the meat! Great job, keep pushing the envelope.

CHNeal ventured into the dutch oven cooking realm with this pot roast cook. Smoked chuck roast, carrots, onions and potatoes. All cooked dutch oven style with live coals. Now that is how you do it, folks.

Anyone up for some Scandinavian Wagyu brisket? Well, then check out this brisket from Elpaco. Spectacular.

I think this post caught everyone's eye this month. This New York strip was seared over an infrared burner, to get that perfectly seared surface. Old Glory captured white the action shot.

Sometimes a great setting and a great meal is all you need. barelfly cooked this tri-tip and beans meal on the perfect fall day.

Richard Chrz made one heck of a basket this month. Take a gander at the beans and chicken he loaded into this basket. This was all cooked on his Weber kettle.

It has been too long since Panhead John cooked up a steak. This was his triumphant return to grilling up some serious beef. Great action shot!

This was only a fraction of the great shots in current Show Us What You're Cooking topic, there's plenty more but we can't fit all of them here. Thank you to all who shared yours! We really appreciate everyone who contributed this and every month.

For food photo tips, be sure to read Meathead's Food Photography article.

In case you've forgotten, here's the perks available to all current members...

Paid members, remember to sign in and download your 6 free e-books: Pork Ribs, Steakhouse Steaks, BBQ Chicken, Turkey, and Sous-Vide-Que. They're practically a college course on ccokin'!

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.

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 the world over on a variety of food-related articles by award-winning author and food journalist Dave Joachim.

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.

First-time customers get $15 off $100 purchase from Porter Road, an online butcher shop specializing in meats from Kentucky and Tennessee. Hand-cut at their facility and shipped fresh whenever possible!

Get a 10% discount at Heaven Made Products, unlimited use. HMP offers a wide variety of high umami, low salt, low MSG, gluten-free, soy-free and egg-free products. Don't let what's not there fool you, these products are awesome, they're Huskee's favorites!

Get $10 OFF your $99+ purchase at Snake River Farms (SRF) by using your code found here at checkout.

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!

Pitmaster Club Members can now get 10% Off any order from Hassell Cattle Company Texas Wagyu!

Located in Rusk, TX, Hassell Cattle Company is a 3-generation ranch and home of "Blue Collar Wagyu", a high-Prime Wagyu/Angus cross that the "every man" can afford and enjoy. 100% hormone and antibiotic-free F1 cross of certified Wagyu bulls and Angus cows.

Orders of $200+ ($150 for those in Texas) will ship free!

NEW ITEM These Grill Armor cooking and grilling gloves are EN407 certified and can withstand heat up to 932°F! These are thick but lightweight gloves, with flexible five fingers flex design and silicone super-grip, providing the highest protection for your hands, so you can cook with confidence!

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.

The team at Grill Masters Club hand picks the finest BBQ sauces, dry rubs, marinades, mustards, hot sauces, wood chips, recipes and more, and sends them to you in their cool subscription boxes. It's a great way to discover new and delicious products!

As a Pitmaster Club member, you can get $5 off with the code here.

Need to stock up again? Need to order for a friend, family member, or neighbor? Want another 'just in case'? We've got you covered.

Get the NY Times Best Seller that the pros love too!

It's as good a time as any to stock up again on Meathead's Rubs & Sauce. We've made it easy to pick & choose from single items or a few different sized combo packs.

Our Award-Winning Food Temperature Guide won the National BBQ Association’s new product of the year award when it was introduced and it has been improved annually since. It's even been copied by many, just search the Internet for meat temperature magnet! It contains more than 80 benchmark temperatures for meats (both USDA recommended temps, as well as the temps chefs, recommend), fats and oils, sugars, sous vide, freezer, and fridge temps, eggs, collagens, wood combustion, breads, and more. All paid members get it free, but you can order another here.

We have 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.

For stickers, see this post.

Pick yourself or your pal up some very cool Pitmaster Club logoed swag from fellow member mgaretz.

Choose from a 6-pack of leatherette (faux leather) coasters, 4-pack of beverage holders/can coozies, a personalized BBQ journal or 3-ring binder, cutting board, and keychain. More info here.

Did you know we have a storefront in CafePress? Yep.

Order your Pitmaster Club men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Glassware, Caps, Tote Bags, Flasks, and more (even underwear), all imprinted with the Pitmaster Club logo. Clothing items available in a variety of colors & sizes. There's even a spiral bound journal where you can make notes on your cooks.

Prices are very reasonable. More info here.

Join Meathead on the last Thursday each month (unless it's a holiday) at 7:30 p.m. Central for his live monthly "fireside chats" on YouTube or Facebook. Bring your toughest questions, a drink, and click the icons below.

"HOT From The Pit!" is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club lovingly prepared by Pit Boss Aaron "Huskee" Lyons and Moderator John "Spinaker" Bowlsby

For past issues check out the "HOT From The Pit!" archive