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Follow us on social media for daily tips, techniques, misc stuff. |
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Meat-Up In Memphis Invoices Sent! |
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For any who've signed up for the MEAT-UP IN MEMPHIS August 27-29, 2021, we've recently sent out invoices to the email address you gave us when you registered. If you've paid a deposit, you can easily pay your balance by clicking the button below. Balances are due by April 20.
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For several months we were sold out of seats for this summer's Meat-Up In Memphis. However, due to cancels we now have about 20 seats available, first-come, first served!
Only 5 months to go.
Click the button to reserve your spot!
We will be following all the Peabody's and the state of Tennessee's current COVID guidelines.
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March Happy Hour A Burning Good Time |
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Our Virtual Happy Hours occur LIVE on Zoom the first Thursday of every other month (January, March, May, July, September, November) at 7:30 p.m. Central. |
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The latest was March 4. We talked all things charcoal with special guest Ed Reilly of B&B Charcoal, Meathead, Max, and Clint Cantwell. |
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Future 2021 Happy Hour Dates:
- May 6,
- July 1,
- September 2,
- November 4
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March Sweepstakes Winners |
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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.
Grand Prize winners get to choose a cooker from about 10 of our favorite Gold & Platinum medal-winners, which range in value up toward $2,000.
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"I am thrilled to be selected for the March Giveaway. I've always worried if I was ever selected that I'd miss the notice because it was in my spam folder -- but thank goodness that didn't happen! It is an honor -- and such a hard choice!...THANK YOU SO MUCH!!!", Paul said.
Paul picked the Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill, valued at $1,599!
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"Since 1948 Hasty-Bake has made charcoal cookers with a unique design that specifically enables owners to easily and effectively smoke, grill and super-sear with one unmodified cooker and no optional add-on devices. The adjustable coal tray moves up and down with a crank on the left side. A large door on the right side gives complete access to the charcoal tray to easily add coal and move it around for 2-zone cooking." - Meathead
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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 the UltraQ digital controller from BBQ Guru; they run in value up to $515.
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March 2021's SECOND PRIZE winner is Gregory Scott, a.k.a. "Alanside". "Thank you all!" Gregory said.
Gregory selected the SnS Grills Deluxe Kettle Package, which includes the Kettle, high quality cover, 2 rubs, Deluxe Slow 'N Sear insert and Drip 'N Griddle pan, a $515 value!
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March 2021's THIRD PRIZE winner is Leonard Graves, a.k.a. "Poppi". "Thanks for the win! Been wanting to try new flavors." Leonard said. And plenty of new flavors he gets to try! |
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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 have to forfeit winners and pick new ones because they don't open our emails, in fact just this month two winners forfeited because they didn't respond in time. 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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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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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. Don't let what's not there fool you, these products are awesome! |
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Share The "Amazing" - Pitmaster Club Gift Cards |
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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! |
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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 previous "Show Us What You're Cooking (SUWYC) Volume 20 - Winter 2020/2021" and our brand new "Volume 21- Spring 2021" sticky topic in our Show Us channel. |
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What a better way to kick off spring than a blazing hot Santa Maria Grill steak cook from JakeT! Great looking steak, Jake! |
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Now that St. Patrick's Day is behind us, we all have left overs......I'd say this cook from Atttjack was a great way to put those lefties to work. |
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Hot Juanita went deep with his 16-hour brisket cook this weekend. Check out those slices and outdoor cooking set up! |
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Tmorrison80 had the spit going on his Weber kettle for some great looking yard bird. Looks like he had a great spin on these birds. |
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We all know that Texas is known for beef, but Troutman got his hands on some glorious looking Berkshire pork tomahawk chops. Basted with Woody's and Italian dressing and served with a Dijon cream sauce, a vinaigrette salad and some corn.
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Next, let's head down to South Africa and check out this great looking cook from holehogg. He had his kettle loaded up with these two spatchcocked chickens. Fantastic color! |
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This chimichurri made by tcariberg brings a new meaning to the term spring freshness. This was served over a perfectly grill flank steak. |
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Given the warmer weather with spring and all, steak fajitas are a tough thing to beat. Old Glory's cook last month was living proof of that... great colorful presentation too! |
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Heading up to the Great Lakes Region, we check out these massive tomahawk steaks made by jhoskins. These babies were 1.5 lbs a piece and fit for a king! |
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MeatMonster had his thinking cap on over in Aberdeenshire. He took one of his most popular sandwiches (The Triple Tasty) and turned it into a pie!
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Ernest may have outdone himself again with this amazing fish sauce pork belly dish. Just spectacular. |
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clb239 fired up his PBC this month and made some killer Asian noodle bowl with char siu pork tenderloin. Great action shot!
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SheilaAnn went the surf & turf route this month with this awesome meal of Kalbi, seared tuna, steamed rice, seaweed salad, and marinated cukes.
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Now for some eat coast action from JCBBQ, check out these huge beef ribs that he made for fight night. |
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Your assignment: sharpen 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 the last Tuesday of 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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Meathead's LIVE Weekly & Monthly Chats |
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Every Wednesday at 3 p.m. Central / 4 p.m. Eastern Meathead and formidable Chef Elizabeth Karmel will be hosting a "Humpday Happy Hour" on BBQ & Grilling in the new social media sensation, Clubhouse. Bring your burning questions, your wisdom and recipes, friends, and a drink!
Alas, right now you can only join Clubhouse if you have an iPhone (not currently available on Android or computers but likely will be soon), and you need an invitation. More details here.
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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.
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"HOT From The Pit!" is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club by
You're receiving this because you're awesome and you're a member of the Club
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Follow us on social media for daily tips, techniques and other fun stuff. |
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