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Follow us on social media to see where the smoke's drifting at AmazingRibs.com and in the Pitmaster Club |
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We Have Improved "The Pit" |
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Our recent member survey results suggested many of you felt our forum's navigation needing some sprucin' up, so Meathead was hired to do some modernization. Check it out:
We have reduced the number of Channels by combining a few and added icons to make finding channels easier. We have renamed some and rewritten the descriptions and rearranged them.
We have removed the red bar above the Masthead and placed the most popular and important links on the red bar below the Masthead, a.k.a. the navbar or tabs bar. There is now a quick and easy direct link to Recipes Only and Show Us What You’re Cooking on the navbar.
On mobile we have added a “hamburger” (three horizontal lines) that has a dropdown menu with the navbar in it.
We have put dates on different Show Us topics. We are still breaking working in there.
We have made the Search box a bit easier by fiddling with its look and feel. It is now more obvious that you can limit a search to the titles of posts and soon, to recipes. You can even search the public side of AmazingRibs.com or just the forum ("The Pit").
We have polished the writing in the Help channel to make it more up to date, and we will soon be doing something cool with that channel.
Still on the agenda: Organize BBQ Classes by state; Add sub topics to Wine, Beer, Spirits; Better organization in the Technique and Everything Else Food. And finally, Meathead plans to do a video tour of The Pit.
And don't forget the main graphic at the top of the page is clickable; the left side takes you to the public side of AmazingRibs.com, and the right side takes you to the list of channels, a.k.a. the main table of contents of the forum. Try it!
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If you have suggestions on how we can make this place easier to navigate, please share! |
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Meat-Up In Memphis Sold Out |
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We've already sold out for next summer's MEAT-UP IN MEMPHIS August 27-29, 2021!
If you wanted to go then get on the waitlist because there will be cancellations.
Visit our Meat-Up In Memphis info & reservations page at the button here and reserve your spot on the waitlist!
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Pellet Cooker "Virtual Happy Hour" |
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Our recent Virtual Happy Hour on pellet cookers was held Thursday November 5th and was fun and insightful, and included a great cast of pros!
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We had:
- Candy Sue Weaver of BBQr's Delight Pellets (and president of KCBS)
- Jason Baker of Green Mountain Grills
- Rod Gray of Pellet Envy BBQ team & "Eat Barbecue" rubs
- Clint Cantwell, Max Good, and Meathead
Did you miss it live?
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Next Happy Hour: Thursday December 3 |
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Mark your calendar for our next 2-part live Happy Hour on "Holiday Meals on the Grill & BBQ Gift Guide" on Thursday December 3 @ 7:30 p.m. CT.
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A loaded evening it will be, featuring members of our team as well as a member of the National Turkey Federation, a grilling guru from Porter Road, and renowned pitmaster/author/TV personality, Tuffy Stone!
We'll talk about some favorite holiday meals and how best to prepare them outdoors to add that pitmaster twist to some classics, then we'll venture into discussion of our annual BBQ Gift Guide; expertly-curated items that make fantastic gifts for the food-obsessed people in your life, organized in price categories from under $50 to over $2,000.
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Unless otherwise noted, all Virtual Happy Hours will take place the first Thursday of each month, at 7:30 p.m. Central via Zoom. They last 2 hours give or take. |
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- They'll all be recorded and posted here if you can't make it live
- You don't need to download Zoom (but you can), just click the red button below to join at air time (save the link)
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- You will NOT be on camera or on the mic so you don't need either. So no, you don't need to comb your hair or wear pants
- You can type questions in live and Clint & Meathead will try to feed them to the panelists, and they won't ask if you're wearing pants
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Future Topics (subject to change
- January 7, 2021: Cold Weather Grilling
- February 4, 2021: Sauces and Rubs
- March 4, 2021: Bourbon/Whiskey
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November's Sweepstakes Winners |
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GRAND PRIZE winners get to select 1 Grand Prize, a grill or smoker from about 10 of our favorite Gold and Platinum Medal-winning cookers. They run in value up near $2,000.
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"I was extremely surprised and humbled to open this post and see I am this month's winner!.. I have been wanting to get a kamado style grill for a few years now. I love the SnS products so my choice is the Slow 'N Sear Deluxe Kamado", Stephen said. |
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This unique kamado is built around the great Slow 'N Sear device enabling a true 2-zone environment or a traditional kamado setup. |
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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, Slow 'N Sear Kettle Deluxe package, or a CyberQ digital controller; they run in value up to $515.
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Paid members have 36 chances per year to win, and the odds are about 1 in 450 per year! Grand Prize winners are not eligible for additional prizes for 10 years after winning. Second & Third Prize winners are eligible for a different prize starting the next month. |
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Change your email?
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! We regularly get winners who never respond to us and forfeit!
NOTICE: If you'd prefer this newsletter be delivered to a different email address, 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.
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Another of your Pitmaster Club benefits is priority access to brand new content on AmazingRibs.com as soon as it gets published and before it gets advertised to the public. Here's the latest additions to your Sneak Peek channel: |
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Like steak? Of course you do. Are you the best steak griller in your circle of friends & family? Of course you are. Think you've got what it takes to really be a champ?
Check out Clint Cantwell's latest article An introduction to steak cookoff competitions for a first person account of what you can expect to encounter from start to finish in one of the countless steak cooking contests held each year.
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Free Downloadable Version Of Our Sous Vide Que E-Book Available Nov. 25-29 |
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Planning on asking for a sous vide immersion circulator this holiday season?
If so, be sure to mark your calendar because we will be offering our downloadable Sous Vide Que Deep Dive e-book for FREE between Thursday, November 25 through 11:59 p.m. PST on Sunday, November 29!
With the book you'll be primed to join the Sous Vide Que revolution by marrying the science of sous vide with the deep smokey goodness of the grill.
As a Pitmaster Club member, you also have access to a free flip book version of the sous vide que deep dive, as well as our ribs and our chicken deep dives. Find them all here.
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We're excited to introduce another exclusive offer for Pitmaster Club members from our good friends at Corky's Ribs & BBQ, a true Memphis original!
From now through Black Friday weekend (through November 30), place an order of $100 or more on the Corky's website and receive a FREE rack of ribs and 1 lb of pork - a $31.98 value!
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*NOTE: Members need to use the Pitmaster Club discount code: PITCLUB when ordering.
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For November BBQGuys.com is offering a discounted price, exclusive for our members, on their Bayou Classic 2 Ounce Stainless Steel Seasoning Injector. Regular Price- $25.85, Pitmaster Club Price - $23.27
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The Bayou Classic seasoning injector is used to inject your meats with your favorite seasonings and marinades. This stainless-steel seasoning injector holds 2 oz and includes two 6-inch needles. One needle is used to inject liquid marinades, and the other needle is used to inject minced seasonings, like garlic and onion, into a roast. |
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*NOTE: Members need to use the Pitmaster Club discount code: PITMASTERCLUB when ordering. Free shipping on orders over $49.
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NOVEMBER & DECEMBER
Throughout the months of November and December BBQGuys.com is offering our members 10% off of the SlowSmoke for Hot & Cold Smoking by Charcoal Companion. Regular Price- $19.99, Pitmaster Club Price - $17.99
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Add extra smokey flavor to your meals with the SlowSmoke For Hot & Cold Smoking by Charcoal Companion. This easy to use stainless steel smoker box features a hinged lid, simply open the lid and load up the tray with your favorite wood chunks or pellets and then place a fire starter under one end to start smoking. |
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*NOTE: Members need to use the Pitmaster Club discount code: PITMASTERCLUB when ordering. Free shipping on orders over $49.
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15% Pitmaster Club Discount on Tappecue Products |
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We are thrilled to announce that 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. |
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Ongoing Deals For Members Only |
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New this month - get an unlimited use $10 off $100 purchase from Porter Road through the end of the year- Click here for details.
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The International Association of Culinary Professionals awards are often called the Oscars for food authors and media. AmazingRibs.com was among the three finalists of the many websites and blogs considered in 2019 and 2020. As Cubs fans say, “Wait til next year!”
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Pitmaster Club Gift Cards |
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The season of gift-giving is upon us! Send the gift of a 1-year Pitmaster Club membership to your friends and family. |
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Your gift recipient will be sent a 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 48 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.
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Sharing your love for the AmazingRibs.com Pitmaster Club with friends and family will mean eating at their house will finally be as tasty as your cooking! |
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Show Us What You're Cooking! |
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The following shots are member submissions from the past month from our "Show Us What You're Cooking (SUWYC) - Fall 2020" topics in our Show Us channel. |
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What a better way to fire up this month's highlights than with a killer brisket cook from Richard Chrz. How about that bark?
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Now let's head down to Texas for an incredible presentation from Troutman. Check out this smoked short rib in a merlot sauce with cauliflower mash. Spectacular!
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Let's head over to Sweden for a really special treat. Our friend Henrik came up with this fantastic dessert. Vanilla ice cream topped with amazing smoked, salted caramel sauce and walnuts.
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Chef Brandon had the offset loaded to the gills with these big ol' beef ribs. Great job, Chef. |
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BourBonQ had an awesome ribeye cook with a side tater and a great board sauce. Great crust. |
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BBQPhil may have perfected the art of the sear with this excellent steak cook. What a crust! |
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Dtax went all out with this great Char Siu pork chop cook. This was served with a side of edamame and bean sprouts. |
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SheilaAnn made some killer cast iron pizza with sausage, mushroom and cheese. That crust looks great! |
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This time of year, there is almost nothing better than a pulled pork shepherd's pie. This creation was stuffed with peas, corn, mushrooms, and pulled pork and topped with a boat load of cheese. Nice work, treesmacker.
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theroc made this wonderful batch of cioppino for the family. Great presentation. |
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As Ernest mentioned in his post, "Sometimes you just need a burger." Check out this double-decker burger with some homemade tots. |
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ItsAllGoneToTheDogs put his MAK pellet cooker to work this month. He had it loaded up. What an epic cook! |
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This is one gorgeous spread from tRidiot prepared an amazing spread for a holiday lunch. Double-smoked ham with Chris Lilly's apricot glaze, smoked scalloped potatoes with bacon, roasted butternut squash, and homemade deviled eggs. Great job!
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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.
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Don't Forget About These Tasty Bits |
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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.
You are getting it free 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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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! |
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You May Be Wondering:
"I changed my email, why do the newsletters still go to my old email?"
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Our newsletters Smoke Signals, DigestThis.news Bulletin, and Hot From The Pit! come from Constant Contact, which is a separate entity from AmazingRibs.com and the Pitmaster Club software, vBulletin.
When you change your email with us, it currently doesn't change with our newsletter system. You will have to separately tell Constant Contact, this newsletter system you're reading from right now, to update your email too. It's easy! Scroll to the bottom footer of this newsletter, and find the Update Profile link, as shown by the red arrow in this example pic. Fill it out and walah! These newsletters will then go to your new address.
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Meathead's LIVE Monthly Fireside Chats On Facebook & YouTube |
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Join Meathead the last Thursday of 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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"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.
You're receiving this because you're awesome and you're a member of the Club
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