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Follow us on social media for daily tips, techniques, misc stuff. |
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We Have Improved "The Pit" Again! |
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As we mentioned last month our recent member survey results suggested many of you felt our forum's navigation needed some work, and we shared with you some things we improved. We've done more!
Now we have fully separate Food Discussion channels and Recipes Only channels. Each contain all the sub-channels you need; like beef, pork, desserts, Dutch oven, sous vide, etc.
Here's how you get there:
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Why? You told us finding recipes was important, and we realized that with our previous structure true recipes were buried in literally hundreds of pages of other food discussion, making it hard to find recipes. Now the Recipes Only main channel is a place where you can find 'em! We're still working on moving past recipes there, so if you find recipes in other places, mention (@) a moderator and we'll move it. If you have a recipe to share, be sure to put it there and add a tag of "recipe" to it for easier searching later. |
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We've also improved and simplified the Help section. Full of FAQs and forum tutorials, it acts as a User Manual for the Pitmaster Club. You can find it on any page in the main red menu bar a.k.a. "navbar" in the far left (desktop) or top (mobile) position. |
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If you have further suggestions on how we can make this place easier to navigate, please share! |
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Outdoor Holiday Meals "Happy Hour" |
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Our recent Virtual Happy Hour was held Thursday December 3rd and was a great time!
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We had:
Did you miss it live?
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Next Happy Hour: Thursday January 7 |
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Mark your calendar for our next live Happy Hour on "Cold Weather Cooking" on Thursday January 7 @ 7:30 p.m. CT.
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We don't believe in putting the grill or smoker away when cold weather arrives!
What better month than January for tips and tricks to get the most out of your grill & smoker during those less popular months.
Stay tuned for a unique discussion with our BBQ experts from the more northern regions:
- Spinaker, from Minnesota
- Paul Sidoriak, from Montana
- Meathead & Max, from Chicagoland
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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):
- February 4, 2021: Sauces and Rubs
- March 4, 2021: Bourbon/Whiskey
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December'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.
December's GRAND PRIZE winner: Give a congratulations to Kabir Mahadeva a.k.a. "KabBBQ"
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"I am dumbfounded and delighted... My wife is now at a loss as to what to get me for Christmas. Lucky me!", Kabir 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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December's SECOND PRIZE winner is longtime member Mike Lopez, a.k.a. miketex. "Woohoo!!!!!!" Mike said, or more likely hollered!
Mike selected the Slow 'N Sear Kettle Deluxe Package from SnS Grills, including the new Slow 'N Sear Kettle, Slow 'N Sear deluxe insert, Drip 'N Griddle pan, deluxe cover, and rubs- a $515 value!
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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 had 2 winners this month who didn't respond and forfeited! Good news for the contingent winners, bad news for the first winners.
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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AUDIO & VIDEO
Another of your Pitmaster Club benefits is exclusive media content! Please enjoy these new audio pro interviews by Jeff "JT The Cowboy Cook" Tracy:
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ARTICLES
Here's the last month's additions to your Sneak Peek channel just in time for the gift-giving season: |
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With the holidays right around the corner you may be wondering what to get that backyard pitmaster in your life (or yourself!) - we can help! |
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Don't miss the annual Holiday 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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At the end of every year, we pick the top new gas and charcoal grills, smokers, thermometers, and tools that we have tested, rated and reviewed the previous year. Our BBQ experts know their stuff, so it's an honor to be chosen. Here's the best new stuff for 2020 |
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There's something special about receiving a handmade gift. Anyone can order something off the Internet, but a homemade treat says that you care. It doesn't have to be time-consuming. It only takes a minute to mix up a special BBQ rub or a nut mix then put it in a jar with a ribbon on it. |
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Meat-Up In Memphis Waitlist |
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You're probably aware we've sold out for next summer's MEAT-UP IN MEMPHIS August 27-29, 2021.
If you wanted to go you still have a chance because there will be cancellations, and they'll go first-come-first-served to waitlist members.
Click the button to reserve your spot on the waitlist!
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Through Christmas day, all embroidered Pitmaster Club personalized shirts are 20% off.
- Add your name or nickname
- Available in 4 colors
- Sizes Small to 4XL
- Men's & ladies' styles.
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Throughout the month of 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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Ongoing Deals For Members Only |
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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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New - 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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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 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.
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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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Speaking of cooking, the following shots are from the member submissions the past month in our seasonal "Show Us What You're Cooking (SUWYC)" topic in our Show Us channel. |
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Let's kick this off with a great cook from Old Glory. He stir-fried some bok choy and made some shogayaki to go with it.
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cashelton was hard at work this month cranking out a gorgeous pork shoulder on his new PKO. How about that bark!? |
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Red Man fired up a classic with some left over pulled pork. Check out these pulled pork tacos served with onion, cilantro, avocado, hatch chiles, and a squeeze of lime.
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Mosca paired up two of my favorite things......Ribeye and cast iron. Great looking sear crust on that ribeye. |
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We may need to crown Troutman as "king of the pulled pork sammies" after this heaping pile of awesomeness. I would not even know where to begin. |
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Pizza time! dtresca whipped up this perfect 'Za on his Vision Kamado. |
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JakeT had the after burner out this month for this amazing NY strip steak cooked perfectly to medium rare. |
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rwalters made an amazing ribeye steak salad. Look at that crust. What a great mid-day meal. |
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Dtax is getting into the Christmas spirit with this awesome ribeye roast cook. |
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How about this combo from ItsAllGoneToTheDogs. Salmon and asparagus all smoked up! |
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fuzzydaddy had the SnS Kettle fired up to make some chuck roasts. Check out that color! |
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How about a little hanger steak salad from Attjack? Sign me up for this one. |
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To round things out let's head north to Canada for some amazing buttermilk-brined roast chicken, made by pkadare. Served with creamy mashed potatoes, and roasted Brussels sprouts. What a cook! |
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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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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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