September 18, 2020
With only a couple days of summer left and fall just around the corner, let's reflect on all the good and Amazing things that made this a monumental summer!
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Fish And Seafood "Virtual Happy Hour"
Our recent Virtual Happy Hour on fish & seafood on the grill happened
Thursday September 3, and was a great time with some familiar faces.
Did you miss it live?
We had our resident Pitmaster Club member and seafood & fish grillin' expert theroc (a.k.a. Roc Cutri - you've already seen lots of his great pictures), plus special guests Brad Orrison and Brooke Orrison-Lewis of The Shed BBQ & Blues Joint in Mississippi, and Marsh Skeele from Sitka Salmon Shares, Meathead's favorite online fishmonger.

Keep your fingers crossed for Brad & Brook whose restaurant and homes are being clobbered by Hurricane Sally.
Mark your calendar for our next live Happy Hour on "stick burners", cookers that burn logs, on Thursday October 1, 7:30 p.m. CT.

Want to get a log/stick-burning smoker but feel intimidated about using one? Do you have one but can't get good results with it? Tune in and hear tips and tricks from the pros!
We will have a couple special guests including Max, Pitmaster Club member Ahumadora who's a stickburner operator & manufacturer in Argentina, Bill Karu, inventor of the Karubecue (KBQ), and Ben Lang of Lang BBQ Smokers.
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.
  • 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)
  • 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
Future Topics (subject to change):
More Audio & Video
Don't forget about your other Pitmaster Club member benefits, our ever-increasing Audio & Video interview archive!
Jeff "JT The Cowboy Cook" Tracy, the nationally-syndicated "Barbecue Nation" radio show host, regularly interviews some big shots in the BBQ world specifically for us, and we have them here for your listening pleasure
Our Miscellaneous Audio & Video channel contains several video interviews with names such as Myron Mixon, Chris Lilly, Harry Soo, Noah Glanville, Greg Rempe, and Stan Hays
NEW Great Giveaway Sweepstakes Prize
To add to your burden delight in choosing which prize to claim, should you be so fortunate to win Second Prize in our 3 monthly prize giveaways, we've added a new Second Prize item:

The Slow 'N Sear Kettle Deluxe Package!
This all-inclusive prize pack includes:

  • Slow 'N Sear 22" Kettle
  • Slow 'N Sear Deluxe insert
  • 22" stainless steel EasySpin grate
  • Drip 'N Griddle Pan Deluxe
  • Cover
  • 2-Pack premium, no-salt rubs
  • Shipped FREE
  • $515 value

For the other Second Prize options, and all other prizes, click here.
"May the odds be ever in your favor!"
September's Sweepstakes Winners
Speaking of the Sweepstakes, each month we draw 3 names out of the hat and add them to the winner's list. Here's September's winners:

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.

September's GRAND PRIZE winner: Give a congratulations to John Preber!
John selected the Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill, MSRP $1,499. "Holy cow!!! I am so excited about this. I’ve been wanting that grill ever since Meathead reviewed it", John said.
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.
September's Second Prize winner hasn't claimed yet. Is it you?
THIRD PRIZE winners get the Backyard Pitmaster Package with a variety of cool stuff:
  1. 3-bottle gift set of Black Swan gourmet BBQ sauces,
  2. 4-bottle pack of Heaven Made Products premium seasonings,
  3. $100 digital gift card to Porter Road premium meats, and
  4. the Williams-Sonoma Grill School book, containing over 100 unique recipes and co-authored by our own David Joachim! Total value $225.
September's THIRD PRIZE winner is Scott Bendar, a.k.a. benders! "I subscribed because it's such a fantastic resource, looking forward to getting the prize pack!!!", Scott said.
Paid members have 36 chances per year to win, and the odds are about 1 in 444 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.
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! So far THREE different 3rd Prize winners haven't responded, two of them have forfeited and the 3rd is close to it.

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.
What's New?
We're proud to share that the U.S. Library of Congress has selected AmazingRibs.com to be included in its historic Food and Foodways Web Archive.

Only a few dozen sites have been chosen, including the UN's Food and Agriculture Organization (FAO) and the Center for Science in the Public Interest.

We are in good company.
Check out Meathead's latest video on the French "Vigneron Method" for grilling over twigs.

Watch him cram grapevine trimmings into his kettle grill, light them, and cook a flank steak hot & fast over the embers.

You'll want to try it!
Slow 'N Sear Kettle Grill review, by Max Good
The Slow 'N Sear Kettle Grill is mighty nice.

SnS Grills has added many modern features for modern pitmasters to a classic design such as a lid holder, folding side shelf, thermometer probe ports and a controller port. Add to that the single best accessory for any kettle grill, the Slow 'N Sear insert, and this is one BBQ-ready machine.

If you're in the market for a new charcoal kettle grill, this one may be for you.
Pit Boss 5-Series Vertical Pellet Smoker review, by John "Spinaker" Bowlsby
The Pit Boss 5-Series Wood Pellet Vertical Smoker is a vertical cabinet wood pellet smoker. It boasts a significant 1,513 sq. inches of actual cooking area over five cooking racks and a hopper capacity of 55 lbs.

It's a great space saver for those of us with more than one smoker or grill in their stable. The unit is equipped with five 26 inch x 13 inch adjustable height, removable cooking racks. If you need more space in between grates to accommodate a large brisket or turkey, just remove a grate or two. Smoking 10 racks of ribs? No problem.
Tappecue Touch's new dual probes review, by Bill McGrath
This is a review of the new probes for use with the previously reviewed Tappecue Touch.

What's new? Now there's both a familiar wired probe with two sensors to read both the food temperature and the cooker temperature, and a wireless "AirProbe" that communicates via Bluetooth with the main unit, which also has two sensors to measure the food and cooker temperatures.
Special Limited-Time Member Deals
HURRY, THIS OFFER EXPIRES TODAY September 18!
As mentioned in our forum and in last month's newsletter, Meathead was excited to share a very special offer from his favorite meat supplier, Allen Brothers.

The total package has a retail price of $339.85 but this special Pitmaster Club member discount of -$139.85 makes it only $200, a whopping 41% discount.
  • 2 racks of USDA Prime 4-bone beef short ribs, 4 to 5 pounds each. List price $119.95
  • 2 Wagyu flank steaks, 2 to 3 pounds each. List price $149.95
  • 3 pounds of Wagyu beef bacon: 3 packages, 1 pound each. List price $69.95
HURRY, THIS OFFER EXPIRES TODAY September 18!
As posted in the Pitmaster Club forum's Discounts And Deals channel earlier this month, Sitka Salmon Shares, which happens to be Meathead's favorite fishmonger, has worked up a $25 off deal for you!

Sitka Salmon Shares Community Supported Fishery (CSF) launched in 2011. A CSF is a members-based organization where you to purchase a “share” of the harvest of their independent, small-boat family fishermen. They send sustainably harvested wild sablefish (black cod), line caught Sitka coho salmon, sashimi-grade albacore, pot-caught spot shrimp, Dungeness crab, and more, all seasonally caught and blast frozen and delivered to your doorstep.

Monthly deliveries are 4.5 to 5 pounds per regular share over the subscription period.
Offer expires September 27
Here's another deal posted in the Pitmaster Club forum's Discounts And Deals channel earlier this month: through the month of September BBQGuys.com is offering a discounted price, exclusive for our members, on post oak smoking wood chunks. Regular Price- $54.99, Pitmaster Club Price - $49.99 with Free Shipping.
*NOTE: Members need to use the Pitmaster Club discount code: PITMASTERCLUB when ordering. Free shipping on orders over $49.
Continual Deals For Members Only
10% off discount at Heaven Made Products, offering a unique addition to the saturated rubs & seasonings market with high umami, low-salt, low-MSG, and gluten-, soy- and egg-free products.
30% off site-wide at WorkSharp culinary sharpeners.
One-time $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!
Pitmaster Club Gift Cards
Send the gift of a 1-year Pitmaster Club membership to your friends and family.
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.
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!
Show Us What You're Cooking!
The following shots are member submissions from the past month from our "Show Us What You're Cooking (SUWYC) - Volume 17, Summer 2020" topic.
First up this month we have an awesome taco cook from Attjack. Carne asada, mushroom tacos with corn-quest salad.
Next up we head over to Sweden for a great cook from Henrik: tri tip and pork belly with butternut squash grilled caveman style, split in half, and covered with grated parmesan.
Check out this cook from clb239.  Pork tenderloin using a Bourbon - Brown Sugar recipe. Grilled up on his Weber Kettle. Great slices!
It's pizza time! coustyj made up his "garbage" pizza which consisted of roasted artichoke hearts, roasted garlic, Italian sausage, sauteed onions, bacon, mushrooms, Greek olives, sharp cheddar, Monterey Jack & mozzarella. Huskee says "send some of that "garbage" to me!"
theroc smoked up some Duroc St. Louis-style ribs and rubbed them down with Meathead's Memphis Dust. Smoked up in his Smoke Vault with apricot chunks.
troymeister had himself a Labor Day lobster fest- a meal fit for a king!
Polarbear777 grilled up some beef shanks, keto grilled cheese and caprese salad with smoked tomatoes instead of fresh, plus capers and avocado and a hit of balsamic. Nice work!
ItsAllGoneToTheDogs smoked up some baby back ribs. They were rubbed down with Desert Gold and some cayenne. He glazed some with jalapeno bourbon and honey, and the DG ones got some Sweet Baby Rays. Nice cook, my friend.
The Hang Gang was out in full force at shify's place. Check out his Pit Barrel Cooker tri tip- this is one of the best ways to make this cut.
Let's head into the Heartland of America for a brisket cook from Bogy. This was smoked up on his Original Grilla Pellet Grill. Awesome color and slices.
It was T-bones, ribs and green beans at rgriffeath's on the Labor Day holiday. Great action shot, bring the heat, brother!
Our good friend RonB had those yards birds a-spinning out in Virginia. Check out that Weber rotisserie at work. What a fun cook.
Burger anyone? The wonderful creation from Ernest was made with some roasted garlic butter and cheese. Enough to drive you crazy.
Steve B is great at using his leftover prime rib. How about this prime rib cheesesteak sandwich made with onions, jalapeños and a mix of yellow American and Velveeta cheeses on his Blackstone griddle.
Zman23 fired up his Weber Kettle with Slow 'N Sear and GrillGrates for a killer porterhouse and dry-aged New York strip. How about the color on these steaks?
I recently made a new cutting board and I needed a brisket to go with it, so here I am selfishly showing it all off. This was a USDA Prime brisket smoked up on my Big Green Egg.
Mosca almost went full caveman style with the flank steak. Quick sear on all sides right over the direct heat. My kinda cook! Great cook, my friend.
Finally, we head down to Buenos Aires for an unbelievable side of lamb prepared by Ahumadora. This hind quarter was cooked on the parilla.
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 "Show Us What You're Cooking (SUWYC) - Volume 17, Summer 2020" topic.
Watch for a brand new SUWYC Volume 18 - Fall 2020 coming September 21!
Don't Forget About These Tasty Bits
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 Tuesday, 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.
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!
FAQs
You May Be Wondering:
"Why am I suddenly having trouble logging in?"
We recently made a behind-the-scenes security update, and this caused a few members to have some login troubles. If things just seem wrong, if pages aren't loading or they're doing goofy things, before we push the panic button and call out the tech wizards, let’s make sure the issue isn’t a confused browser. That is usually the cause of misbehavior.

1) On Apple or Android mobile devices, let's try the quick and easy fixes first. Just quit your browser. Don't simply close it, hard quit it by selecting quit from the top menu. If that doesn't work, rebooting the device often throws cold water in your browser's face.

2) On Windows, open your browser and hit Shift + Ctrl + F5 or just Ctrl + F5. You might have to do both and you might have to do it more than once, but this seems to work most of the time.

3) For Apple/Mac devices, open your browser and hit Cmnd + R.

4) If these don't work, go to this page and follow the instructions https://www.refreshyourcache.com/en/home/

5) One member fixed the problem by temporarily turning off his “AVG Internet Security” application.

6) If this still doesn’t work, let us know and we’ll call in the big guns. Contact us here:
You May Be Wondering:
"I changed my email, why do the newsletters still go to my old email?"
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.
Meathead's LIVE Monthly Fireside Chats On Facebook & YouTube
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.
Brought To You By
"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
For past issues check out the newsletter archive.