January 20, 2023
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January 2023 Sweepstakes Winners
Each month, around the 7th-10th of the month, we have a third party sweepstakes administrator draw 3 Pitmaster Club members' names out of the hat for Grand Prize, Second Prize, and Third Prize and add them to the winners' list on the website, 36 winners each year. Odds depend on the number of members in good standing, but are currently about 1-in-415.
Grand Prize winners get to choose 1 prize from several of our favorite Gold & Platinum medal-winning cookers, which range in value up toward $2,000.

January 2023's Grand Prize winner is Hamm's beer fan Andrew Johnson, a.k.a. Johnson5509. He chose the Broil King Keg 5000 Kamado Kit with cover, MSRP $1,049.
"Wow, what a way to start the year! Thanks to the whole AmazingRibs.com team for doing these giveaways and "WheelsTPS107" for deferring to Second prize...Good luck to everyone next month and keep making this the best online community in the world!" he said. Congrats, Andrew!
All kamados, including the Broil King Keg, are good at smoking, roasting, baking, and searing thin meats and the thick walls make them impervious to cold, but they’re typically made of ceramic which is very heavy and can crack if dropped or knocked over. Not the BKK. It is made with modern, lightweight fiberglass encased in powder coated steel: not light enough to pick up and carry around but easy to lift off the base and pop onto the optional trailer hitch. And if it does get dropped it won’t crack like Humpty Dumpty. This prize pack is the Low & Slow Pro Package with Meat Claws, Marinade Injector, cover, and Keg Diffuser Kit.
Second Prize winners get to pick 1 prize from among the Pit Barrel Cooker, Ergo Chef knife set, Fireboard 2 Drive Remote Thermometer/Controller, Slow 'N Sear Deluxe 22" Kettle Grill Package, or the Cuisinart 360 Griddle Cooking Center. They run in value up to $534.
January 2023's Second Prize winner is Eric Watkiss, a.k.a. "WheelsTPS107".
Eric was actually this month's Grand Prize winner, but he had his eye on the FireBoard 2 Drive Controller, a Second Prize item, what a conundrum. So since the Second Prize winner hadn't yet responded, he graciously decided he'd trade places and accept the Second Prize instead and pass the Grand Prize on. Win-win! Eric did indeed choose the FireBoard 2 Drive FBX2D Controller, MSRP $249
"Thank you to Pitmaster [Club] and AmazingRibs.com for the opportunity and the Grand Prize award! I am fortunate to be blessed with grills and would like to defer my Grand Prize to the Second Prize winner. I...would prefer to receive the Fireboard 2 Drive FBX2D Thermometer, which will go perfect with my Primo XL", he said. Congrats, Eric!
The FireBoard 2 Drive FBX2D is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class. We give FireBoard our top Platinum Medal for ease of use, quality of construction and features. Includes one ambient probe with clip and two food probes
Third Prize winners get the full $388 value Backyard Pitmaster Prize Package with a variety of cool stuff as shown here:
  1. 4-pack of Meathead's Amazing Rubs & Sauce,
  2. 3-bottle gift set of Black Swan gourmet BBQ sauces,
  3. 4-pack of Heaven Made Products premium seasonings (click the link to get 10% off any size order),
  4. $100 digital gift card to Porter Road premium meats,
  5. The SnS-500 4-probe wireless remote BBQ thermometer from SnSGrills.com, and
  6. 2 pairs of Grill Armor Extreme Heat Resistant Gloves, 1 pair regular and 1 pair waterproof (click the link to get 15% off a pair through December 2022).
January 2023's Third Prize winner is Alexander Villarreal, a.k.a. "Alexanderveee". Congrats, Alexander!
Change your email?
Nearly every month at least one winner forfeits the 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. Notice the pics above & below.
If you change your email by using the link above, you also need to change it in the newsletter system here. They are different systems and are not connected. Just scroll to the bottom of this newsletter and click "Update Profile."
What's New?
Please welcome to the AmazingRibs.com team a couple new faces!

Chef Stef is originally from one of the BBQ capitals of the world, St. Louis. She is a lifelong barbequer and home cook with a passion for all different types of food and creating fresh spins on old favorites. She is the Head Foodie and creator of ICanCookThat.com and wrote her first book I Can Cook That! in 2009. She is currently working her second book, I Can Cook That Two!
You can follow Chef Stef here: Twitter, Facebook,YouTube, LinkedIn, Pinterest, TikTok
Recently, Chef Stef became a content creator for the International Sous Vide Association after she won Best Recipe in 2020 for her “Worth The Wait Melt In Your Mouth Sous Vide Ribs” and was the only female Hall of Fame nominee in 2021. She also had her own foodie podcast “Chef Stef’s I Can Cook That!” on Spoon Radio in 2021, and won first place in the Melissa’s Produce Hatch at Home Contest in 2022 after winning second place in 2021.

Chef Stef now lives in San Diego with her husband Shawn, her cat Fargo, her three smokers, two grills, griddle, and sous vide machines. See her first recipe with us, Asian-Style Sous-Vide-Que Flank Steak Tacos, below.
Rick Gresh earned his associate degree in culinary arts at the nationally renowned Culinary Institute of America, while also landing an impressive externship at the Waldorf Astoria in New York. After graduation, he worked his way up at Trio, Celebrity Café at the Hotel Nikko, and Tsunami in Chicago.
At just 23, Rick became Executive Chef of Chicago’s Green Dolphin Street; the restaurant thrived under his leadership and won a three-star review from the Chicago Tribune. He went on to lead such prestigious restaurants as The Wyndham Hotel Chicago, Caliterra Restaurant, and the Saddle & Cycle Club.

In 2001 Rick was invited to host his first dinner at the James Beard House and was named a “Rising Star of American Cuisine.” In 2004 and 2006 he was a USA competition finalist in the world’s premier culinary competition, the Bocuse D’Or.

Rick has earned much acclaim including AOL’s best fine dining restaurant in Chicago, Chicago Reader’s best steakhouse, Chicago Magazine’s best dry-aged steak & best bread, and the top 10 steakhouses in America from Gayot. He has been named one of five “men to watch” by Chicago Magazine and Plate Magazine’s Chef Humanitarian of the Year 2011.
In 2013 David Burke Primehouse earned “Best Steakhouse in Chicago” by Chicago Magazine while under Rick’s leadership. As Executive Chef, he was part of the opening management team of the first Virgin Hotel worldwide where he managed all food outlets including The Commons Club, Miss Ricky’s, Cerise (rooftop bar), 203 Coffee & Wine Bar, banquets, and room service.

Rick is currently the Director of U.S. Culinary Operations for AceBounce. He is frequently asked to speak and demonstrate as a culinary expert at events around the country.
Flank steak is one of those pieces of protein that when cooked correctly, it is pure beef bliss. The problem is, if it isn’t cooked correctly, it brings back horrible childhood memories of eating leather.
Follow Chef Stef on a new journey, a destination that combines the beautiful collaboration of precision cooking + smoke & fire for mouthwatering tacos featuring marinated Asian-style sous vide flank steak finished on the grill for an extra depth of flavor. You can read more about the sous-vide-que method here. Click the headline above for the recipe.
New Product Reviews
by Max Good, Full Time Grill & Smoker Tester
When we first saw the 2022 Traeger Timberlines we were struck by three things; the substantial construction, the rustic elegance, and the price tags. Since then we have conducted a thorough test of this cooker and have created this extensive review.
In our review of the original 2017 Timberline we described it as, “a technologically advanced wood pellet smoker with a sturdy design and a muscular look and feel unlike anything in Traeger’s extensive catalog.” With these new 2022 models Traeger aimed to take their beefy Timberline designs into the realm of super beef. These babies are stuffed with both hardware and software to the point of being bloated. And any beef lover will tell you, that’s not a bad thing!
by Clint Cantwell, Champion Pitmaster & AmazingRibs.com's Senior Vice President
We always advise our readers to stay away from cheap offset smokers and jump straight to high-quality, heavy metal models. But Char-Griller's Grand Champ provides an intermediate alternative; not cheap as the $200 tin can models, but way less than classic 1/4" thick steel competition smokers.​ Spoiler: We liked it a lot!
Show Us Your Fire!
We thought we'd add to the fun and start sharing some killer fire & flame shots submitted by our members over the years. Be sure to visit the 🔥 Feed the Flame! 🔥 topic and share your 'before the food' shots.
A fresh pour of blazing-hot coals from Andrrr!
ecowper snapped this action shot through the grates. That glow!
CHNeal had the Weber kettle scorching hot.
Now for that perfect marriage between fire, heat and Tri-Tip. Brought to you by theroc
Show Us What You're Cookin'!
And now for everyone's favorite part - some people might call it food porn - here's the Show Us What You're Cooking (SUWYC) Highlight Reel!

These shots were taken from our current Show Us What You're Cooking, Volume 28 - Winter 2022-2023 topic in the Show Us channel.
theroc seared this Prime flank steak to perfection. Dry-brined and rubbed with Meathead's Red Meat Rub.
SheilaAnn was able to snap this gorgeous picture of her homemade bread. Served with meatball and sausage.
Now on to the primal side of things.....check out this cook from SoulHunter07. Here we have venison neck roast. Deboned and cured for 3 days. Smoked and glazed with maple praline.
Now for a colorful delight from Richard Chrz, sourdough flatbread with a moss base, topped with arugula, prosciutto, tomatoes and shaved Parmesan.
ItsAllGoneToTheDogs version of prime rib. Dry brined with Meathead's Red Meat Rub. Served with lobster tails, potatoes and green beans.
Now this is one of the best pizzas I have ever seen, rgriffeath knocked this one out of the park!
Now it is time for some turkey legs! Check out this whole bird from Clawbear57.
How about some stick to your bones comfort food? Slieb845 baked these potatoes au gratin to perfection in his Lodge cast iron pan.
TWBarbeque seared these kale marinated steak strips on his Weber kettle for that perfect medium-rare finish.
Now this next one might need to be enshrined in the BBQ HOF. How about this Al Pastor from Towering Inferno! Tacos consisted of flour tortillas, al pastor, homemade quick hot pickled red onions, salsa, cotija and hot sauce.
gboss made these check meat stuffed Agnolotti del Pin for an amazing holiday dinner.
DaveD smoked these St.Louis style ribs on his Weber kettle charcoal grill. Check out that golden sheen. Wonderful!
Breakfast time in the southwest is something to be desired! How about this carne adovada made by barelfly.
This is the only way to bring in the to bring in the new year. How about this plate from JCBBQ. Brisket, Mac n' Cheese and a kale salad.
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.
Freebies
In case you've forgotten, here's the perks available to all current members...

Paid members, remember to click the link above, sign in and download your 6 free e-books: Texas Brisket, Pork Ribs, Steakhouse Steaks, BBQ Chicken, Turkey, and Sous-Vide-Que. They're practically a college course on ccokin'! They retail for $3.99 each, paid members get them free.

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.

You are getting it free the last Tuesday of every month, so be sure to open it and enjoy it!

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.
Members Only Discounts
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!
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!

Members can get 10% off here at Amazon.com, Amazon.ca, and Grill Armor's website through April 2023.
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.
Last-Minute Gift Ideas
Forget someone's gift? You might have time. 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.

Give the gift of membership! Get your friend, family, coworker or neighbor into earth's largest BBQ membership community of pitmasters, fire tamers, and kitchen pros. Cost is $40 and this includes the $34.95 1-year membership, the cost of the card and the postage to their mailbox.

Get the NY Times Best Seller that the pros love too!
  • "One of the 22 essential cookbooks for every kitchen"
- SeriousEats.com
  • "An amazing compendium of BBQ knowledge",
- Aaron Franklin, Franklin BBQ
  • "Using a rigorous, test-based approach to explain why rubs shouldn't have salt in them, why searing meat doesn't 'seal in' juices, and why pink chicken can be safe to eat (sometimes)."
-Epicurious
  • "One of the 25 favorite cookbooks of all time",
-Christopher Kimball's Milk Street
Coming Soon: The Meathead Method: Barbecue Science Meets Art

In his forthcoming book, The Meathead Method: Barbecue Science Meets Art, Meathead teaches more of the innovative methods and uses his master's degree in art to help you elevate your cooking with fire and smoke to culinary art by exploring the intersections between art, craft, and science.

Watch for it Spring 2024. Until then don't forget your membership gets you free previews of this new book!
Help Keep Us Alive!
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By starting your Amazon shopping adventures at http://tinyurl.com/shop4amazingribs, AmazingRibs.com will receive affiliate revenues for each of your purchases. This has zero impact on your purchase price since the affiliate revenues are paid directly by Amazon!
Once you visit http://tinyurl.com/shop4amazingribs, be sure to bookmark it for future use! Go here first and then make your searches & purchases to help support AmazingRibs.com, please & thank you!

LIVE Monthly Chats With Meathead
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.
Brought To You By
"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
You're receiving this because you're an awesome member of the Club

For past issues check out the "HOT From The Pit!" archive
Follow Meathead & AmazingRibs.com on social media for daily tips, techniques, announcements, and more.