October 23, 2020
Follow us on social media to see where the smoke's drifting at AmazingRibs.com and in the Pitmaster Club
Meat-Up In Memphis Only 9 Seats Left!
With more than 10 months to go, we've sold all but 9 of the 400 seats for next summer's MEAT-UP IN MEMPHIS August 27-29, 2021!

If you or your friends are on the fence, move NOW!!

Once we sell out we will start a wait list.

Visit our Meat-Up In Memphis info & reservations page at the button below and reserve your spot!
Stickburner "Virtual Happy Hour"
Our recent Virtual Happy Hour on stickburning was held Thursday October 1 and was fun and insightful, and included a couple familiar names.
We had our resident Pitmaster Club member and stickburner operator and manufacturer from Argentina Craig Jull (a.k.a. Ahumadora), as well as Ben Lang from Lang Smokers and Bill Karu from Karubecue (a.k.a. KBQ), and a special appearance from Emmy-winning BBQ personality, TV writer & producer of Cosby Show and BBQ Pitmasters fame, John Markus!

Did you miss it live?
Pellet Cookers "Virtual Happy Hour" 11/5
Mark your calendar for our next live Happy Hour on "pellet cookers", cookers that burn wood pellets for heat and smoke flavor, on Thursday November 5, 7:30 p.m. CT.
Want to get into smoking meats and veggies but don't want to mess with maintaining your own fire? Want to push a button and walk away? Have a gas grill but looking for something with a bit more smoke flavor? Join us for our next Happy Hour on pellet cookers and we'll talk about how they work, their advantages and disadvantages, and hear from a couple more special guests.
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
Our recent survey results suggested many members forgot about or never knew about their many Pitmaster Club member benefits. One we're proud of is 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
What other benefits do you get? Well, there's a lot!
October's Sweepstakes Winners
Each month we draw 3 names out of the hat and add them to the winner's list.

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.

"What? I won the Grand Prize? Thank you amazingribs.com! My wife said she was happy but her eyes did have a little 'Oh swell, another grill/smoker out back'”, Tom said.

Tom selected the Slow 'N Sear Deluxe Kamado from SnS Grills, value $1,499. "Been contemplating adding a kamado anyway so let’s do this!" Tom said.

This unique kamado is built around the great Slow 'N Sear device enabling a true 2-zone environment or a traditional kamado setup.
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.
October's Second Prize winner is David Keelor, a.k.a. FlatfootBBQ. "Thank you, I never win anything. I really needed this". David selected the Pit Barrel Cooker.
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.
October's THIRD PRIZE winner is James Meehan, a.k.a. Heeman.
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! 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.
What's New?
Another of your Pitmaster Club benefits is your free access to flipbook versions of our Deep Dive Guide e-books. The latest is a deep dive into the world of grilled & smoked chicken!

We've all had charred chicken skin, burnt sauce and undercooked meat. No more! With Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken.

Learn how to buy the best birds, butchering, how to spatchcock, how to wet and dry brine to keep it juicy, the ins and outs of smoke roasting and reverse searing, all about pink juices and safe cooking temperatures, the tools you need, and carving. Includes numerous well-tested recipes, delicious spice rubs, BBQ sauces, and much more.
You can buy the Kindle version for $3.99 (you don't need a Kindle, just the free app for your Android or Apple device) or access your members-only free flipbook version using the buttons here.
Check out Meathead's latest video on the perfect decadent custardy French omelet.

"I love omelets so I had to try his recipe- and wow! Ya gotta try it yourself, super easy and incredible. I'd give it our Platinum medal if I could." -Huskee
GreenPan Valencia Pro pans review, by Meathead
The best non-stick pan Meathead has ever used is the GreenPan Valencia Pro. No teflon, no fumes, no problems. A unique ceramic nonstick coating made from sand, sturdy, and excellent heat transfer, this isn't your ordinary non-stick. In fact, this is the pan Meathead uses in his omelet recipe video above!
Green Mountain Grills' pizza attachment, by Dave Joachim
Want to get more from your pellet smoker? How about wood-fired pizza? The Green Mountain Grills pizza attachment expands the capabilities of your pellet cooker far beyond low and slow smoking.

Char-Griller Flavor Pro multi-fuel grill review, by Max Good
Can't decide between a charcoal, wood, or gas grill? Char-Griller's Flavor Pro Multi-Fuel Grill allows you to use all three thanks to a unique design first seen with Kalamazoo's much costlier hybrid grill. While our review revealed some issues, this grill should be appealing to someone who wants multiple fuel options.
No-fail grilled duck breasts with rich cherry port sauce, by Meathead

Duck breasts are special, a unique cut and a delicacy prized by those in the know. They are red meat, totally unlike chicken, and they are rich and juicy.
They are a lot like beef or lamb, but there is one spectacular difference: they are covered on one side by a thick layer of fat under the skin. The problem is that this can make a real mess in the kitchen with spattering and smoke. So here's how to do it outdoors where we don't worry about smoke and spattering. Don' forget the rich cherry port sauce recipe here too!
Special Limited-Time Member Deals
Here's another deal posted in the Pitmaster Club forum's Discounts And Deals channel earlier this month: through the month of October BBQGuys.com is offering a discounted price, exclusive for our members, on their Signature Series kamado pizza stone. Regular Price- $39.99, Pitmaster Club Price - $35.99.
Turn your grill into a pizzeria with this cordierite pizza stone and carry rack. The stainless steel carrier protects the stone and the handles make moving the stone around easier. Made of quality cordierite, this stone will retain heat for perfectly crisp pizza crust.
*NOTE: Members need to use the Pitmaster Club discount code: PITMASTERCLUB when ordering. Free shipping on orders over $49.
15% Pitmaster Club Discount on Tappecue Products
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.
Also be sure to check out our complete review of the Tappecue Touch here and the Tappecue Dual Temp and AirProbe review here.
Ongoing 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 18, Fall 2020" topic.
First up this month, we have burger night down in Oklahoma. Check out these two beefy boys grilled up by rgriffeath. Awesome action shot!
Let's jump the pond and head over to Norway for a bone-in-rib loin. This was cooked up by Elton's BBQ on his gasser. Great color, my friend.
It's all about these ribeyes, cooked cowboy style. Richard Chrz seared these babies up over a bed of hickory and briquettes.
What is better than smoked pig candy? I think Henrik said it best, "Triple glazed that sucka with dark syrup. Fat, sweet, salty => bbq holy trinity."
With harvest season just around the corner, RamaJama smoked up some baby back ribs that were served with grilled sweet corn and fresh carrots.
No BBQ highlight reel would be complete with out some beef plate ribs. Check out that smoke ring MTurney put down on those ribs.
Next up we have an awesome cook from theroc. He reverse seared two grass-fed strip steaks that was seared on a cast iron skillet. Served with sauteed portabello mushrooms and baked potatoes.
Let's head north of the boarder for some smoked turkey that smokin fool had roasting in his Broil King Keg. Check out the color on that bird. Nice work.
Charley Langer made some delicious chicken, asparagus, wild rice, and Aji Verde sauce.
Captain Mike had the live fire cooking this month......who doesn't love some short ribs over a ripping hot fire?
HouseHomey had a day off from work, so what is a guy to do? How about some Turf and Turf? Homey cooked up this ribeye and chicken on his Primo with FOGO charcoal.
Treesmacker cooked this tri tip sous vide and then seared it in a really hot cast iron pan.
luvthemstillers joined the Hang Gang this month with this cook in his Weber Smokey Mountain.
troymeister had the rotisserie spinning with some picanha. Served with caprese salad and a rendition of Kenji's Hasselback au gratin potatoes.
mrteddyprincess smoked on the PK360 with cherry wood and hardwood lump. No sauce needed. Pulled the chicken and sprinkled with kosher salt. Made bread, mashed potatoes and home canned green beans.
Now for Ernest's latest creation: beef enchiladas! There is a lot of awesomeness going on here.
Attjack had his kettle cranked up to 'warp ten' for these flank steak fajitas. Bring the heat!
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 18, Fall 2020" topic.
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 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.
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.