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Thursday, May 6 was our most recent Virtual Happy Hour. The topic was "A Buyer's Guide To Smokers & Grills" featuring our own Max Good, the only full time grill and smoker reviewer in the known world!

Max, along with our supporting cast of characters known as Meathead and Clint, answered your burning questions, and it was great and informative hour and 38 minutes.

Future 2021 Happy Hour Dates:

Click the Happy Hour Archive button for the recorded versions once we post them

As announced earlier last month, we had to cancel this summer's Meat-Up In Memphis 2021. But that gives us more time to make it better, and more time for Huskee to practice his duck march.

So we rescheduled for March 18-20, 2022. The contract's signed and IT'S ON!

In case you missed last month's announcement, there's been a rebuild of the entire public non-member portion of the website, all 2,110 pages. AmazingRibs.com may look similar to the way it always has, but we have completely rebuilt the engine. We switched our content management system (CMS) from something called Drupal to something called WordPress.

We completely redesigned and vastly improved the navigation systems so you can sift through thousands of articles, recipes, ratings, and reviews much quicker. We also made our search features more powerful and more accurate.

Also, our recipes are easier to read, print and share with friends. They can easily be scaled up and down and you can print a shopping list!

We've also redesigned the Pitmaster Club Forum's masthead. Click Meathead's mug to go to the free/public site of AmazingRibs.com, or click the cartoon pig mascot to visit the forum's Channel Page.

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.

Our first Grand Prize winner didn't respond, so give a congratulations to our fortunate second name out of the hat, Adam Pauzuolis III, a.k.a USMCsmoker!

Adam mentioned that he destroyed countless ribs trying to make them on his built-in grill, and that it burned him out not succeeding so he stepped back.

We're sure there's no more destroyed ribs in his future after he selected the Gold Medal-winning Grilla Silverbac Alpha Pellet Cooker bundle, MSRP $888. "Thank you all for the warm wishes and to AmazingRibs.com for the prize", he said.

THIRD PRIZE winners get the Backyard Pitmaster Package with a variety of cool stuff:

May 2021's THIRD PRIZE winner is Brian Kravitz, a.k.a. Brian K. Congrats!

Click here to learn why you must have a US address. Click here to see past winners and what they picked.

Last month 3 Grand Prize winners forfeited their prize by not answering us, and this month 3 more did the same! Make sure the email address in your account settings is one you use regularly, and make sure you have us (@amazingribs.com) whitelisted or added as a contact. And when you get an email from us, OPEN IT!

NOTICE: If you change your email with us, YOU STILL NEED TO CHANGE IT WITH THIS NEWSLETTER SYSTEM HERE. They are different systems and are not automatically connected.

It's easy- 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.

The team at Tappecue have created an exclusive 15% discount for our members!

To take advantage of this amazing offer, explore their various products in their online store here then use promo code RIBS15 at checkout.

Speaking of cooking, the following shots are member submissions from the past month in our "Show Us What You're Cooking (SUWYC) Volume 21- Spring 2021" sticky topic in our Show Us channel.

Happy spring folks! Let's kick this off with a caveman-style ribeye cook from troymeister. Check out this Santa Maria style grilling set up. There is no better way to cook the king of steaks.

RonB fired up his Weber kettle to front-sear this ribeye cap. This is one of the finest steaks to be had. Nice work, Ron!

Let's head across the pond to Sweden for an amazing picanha steak. It looks like Henrik knows just how to do it on his PK Charcoal Grill. He slow rolled this for 2 hours, then carefully seared it at the end.

Spring brings in those fresh herbs and Steve B took full advantage of that with this tri-tip steak smothered in fresh chimichurri.

Old Glory tried his hand at deep frying on the grill. I would say this was a success. Now that is a fried chicken sandwich anyone would love to eat.

JMuseum went for some smoked gator this month. This gator was brined and smoked at 225 F for 6 hours. What a cook!

Troutman treated his lovely wife to the best on Mother's Day......an American Wagyu chuckie that he SVQ'ed to medium rare. He then seared it over oak wood coals. 

We always love seeing what Ernest is cooking up in his kitchen.....check out this ribbon pasta dish he made with some left over duck meat. Spectacular, as usual.

Pineapple pairs perfectly with pork and Attjack proved it with this amazing cook on his Primo Ceramic cooker.

Richard Chrz cooked up this amazing beef rib sammie made with homemade sourdough. What a great cook.

itsallgonetothedogs got a new PKGO. This little portable grill grilled up some great looking porterhouse steaks. Check out that color on those steaks.

MarkN got the family together for his annual crawfish boil. Check out these crawfish, crab legs and side of crab.

It was UFC night at JCBBQ's house. And that means BBQ nachos!

troymeister put his Weber Kettle and Drip n' Griddle Pan (from SnS Grills) to work when he made this amazing eggplant Parmesan with homemade pomodoro sauce with lentil pasta.

Nothing screams summertime BBQ like some dino ribs! Great shot Eric2662.

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.

To share your cooks, please visit the current "Show Us What You're Cooking (SUWYC)" topic.

Want to share what you love about the Pitmaster Club with your family, coworkers, or your neighbor? Send them the gift of a 1-year Pitmaster Club membership. Next time you eat at their house you'll be glad you did!

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.

Price is $30 and includes one year membership plus printing, postage, and handling. Value of the card: $23.95.

Remember the good ol' days of "The PitCast" with Greg Rempe? Maybe you're a newer member and you don't know what that was.

The PitCast was our weekly customized audio podcast of BBQ news and Pitmaster Club member interviews with BBQ radio personality, Greg Rempe of BBQ Central Show fame. It ran from 2016-2020. Greg would share some juicy tidbits of BBQ news which was usually followed by a nice and often humorous interview with a Pitmaster Club member who volunteered to be interviewed that week.

Check out some classic favorites:

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.

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.

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.

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.

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!

Every Wednesday at 3 p.m. Central / 4 p.m. Eastern Meathead and formidable Chef Elizabeth Karmel host the "Barbecue & Grilling Club" on the new social media sensation, Clubhouse. Bring your burning questions, your wisdom and recipes, friends, and a drink!

Clubhouse finally works with Android. But, you need an invitation. Meathead can get you an invitation. Contact him here. More details here.

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.

"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.

For past issues check out the newsletter archive.

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