October 22, 2021
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October's Sweepstakes Winners
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 8 of our favorite Gold & Platinum medal-winning cookers, which range in value up toward $1,900.

October 2021's GRAND PRIZE winner is John Spanraft, a.k.a Jspan!
John selected the unique Vision Professional S-Series Char-Gas Kamado, MSRP $1,025. This Vision Kamado prize package comes with their electric charcoal lighter and the optional Quickchange Gas Insert that slides in to convert from charcoal to a gas grill for quick cooking convenience!

"All I can say is thank you and make sure AmazingRibs.com has your correct email address. I joined this site last year after lurking for a couple of years and decided the recipe for Chicago style Italian Beef was more than worth the subscription price", he said. We agree on both counts! Congrats, John.
Second Prize winners get to pick 1 prize from among the Pit Barrel Cooker, Ergo Chef knife set, Fireboard remote thermometer, Slow 'N Sear Deluxe Kettle Grill package, or the customized UltraQ digital controller kit from BBQ Guru; they run in value up to $515.
October 2021's SECOND PRIZE winner is Larry Ulsch, a.k.a. Larryu.

"Lucky me... I've been a member for a few years now...I found the site after purchasing Meathead's first book which is my go to for anything grilling or smoking. I normally use a GMG pellet smoker but have all ways wanted to try a kettle grill, now I can", Larry said.

He chose the Gold Medal-awarded Slow 'N Sear Deluxe Kettle Grill Package, MSRP $515.
Third Prize winners get the full Backyard Pitmaster Prize Package with a variety of cool stuff as shown here:
  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,
  4. The Williams-Sonoma "Grill School" book, containing over 100 unique recipes and co-authored by our own David Joachim, and
  5. The all new SnS-500 4-probe wireless remote BBQ thermometer from SnSGrills.com.
....And we'll be adding Meathead's Amazing Rubs soon!
Total value over $300
October 2021's THIRD PRIZE winner is Matthew Blair, a.k.a."blair2818".
"Awesome I need a new thermometer my screen is starting to die", he said. Great timing, Matthew!
Change Your Email?
In April & May 3 Grand Prize winners forfeited their prize by not answering us, and last month 2 more did the same! So as this month's Grand Prize winner, Jspan said, 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!
NOTICE: If you change your email with us, YOU STILL NEED TO CHANGE IT WITH THIS NEWSLETTER SYSTEM HERE. They are different systems and are not automatically connected.
It's easy- 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.
Members Only Deals
Repeat Porter Road customers can get $10 off $100+ purchase, unlimited use, now through the end of 2021! Click here for details.
First-time customers get $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!
The team at Tappecue have created an exclusive 15% discount for our members!

Explore their various products in their online store here then use promo code RIBS15 at checkout.
10% Now get a 20% discount at Heaven Made Products, offering 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!
Get $10 OFF your $99+ purchase at Snake River Farms (SRF) by using code ARPitmasters at checkout.
Taste The Amazing
After years of fielding requests, we recently unveiled three bottled rubs under the name Meathead’s Amazing Seasoning & Dry Brine.
Each one starts with one of our three most popular rub recipes then amps them up with the addition of some new ingredients, including several smoked ingredients so they will be great on indoor recipes too.

Ready to try our new rubs on pork, beef, poultry, or perhaps all three?



Stay tuned for Meathead’s Amazing “Good Enough To Drink” KC BBQ SAUCE!


Coming soon...
Give The Amazing
Trying to get your neighbor or family member to join you in the Pitmaster Club? Send them the gift of a 1-yr membership!
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.

Cost is $40 which includes printing and postage. Value is $34.95 for 1-yr membership.
Show Us What You're Cooking!
And now for everyone's favorite part! The following shots are member submissions from the past month in our "SUWYC Volume 23 - Fall 2021" topic, in our Show Us channel.
Welcome to fall folks! This month we kick off the fall season with this awesome smoke ring brisket cook from ItsAllGoneToTheDogs
Next up we have some stick-to-your-bones French Onion soup from USMCCrashCrew. Now that is a great fall meal.
Dewesq55 cranked out these glorious pork shoulders this month. All cooked with hickory splits on his COS (cheap offset smoker). Nice work!
I guess this fall they will let anyone in here to post a cook! How about this afterburner cook from Panhead John. He used the new Meathead's Amazing Red Meat rub for this slab of ribeye.
rgriffeath made some Friday night wings this month for the family. Check out the glaze on those babies.
TWBarbeque is welcoming fall with this smoked chili and cornbread. That is some great fall comfort food.
In the fall, few things are better than brisket burnt ends. Richard Chrz nailed them this time!
Caffeine88 dry brined this tri-tip with some kosher salt, black pepper, garlic powder and sweet-spicy paprika. This steak was reverse seared and topped with Meathead's board sauce after a short rest. 
Dtax made some of Malcom Reed's Char Sui pork chops this month on his kamado, paired with some fresh snow peas.

clb239 fired up his Pit Barrel Cooker for some killer brisket. Check out the smoke ring on that hunk of meat!
theroc cooked these two steaks sous vide. He then seared them in a cast iron pan to finish them off.
It is tough to argue with a whole, spatchcocked chicken. This one's from Old Glory
Our good friend ecowper grilled up some fresh Sitka salmon with an Asian-inspired marinade. Check out those fillets!
Now time for some SVQ (sous vide Q) steak from Elton's BBQ over in Norway. Cheers, Elton!
SheilaAnn whipped up this Kenji’s cast iron pan pizza. Looks like she nailed it!
How about this perfectly seared NY strip from Eric2662? Perfect wall to wall pink.
Ernest always has amazing dishes coming out of his kitchen and they snapper, corn and pea recipe is no exception.
Jim White seared up this bone-in ribeye steak on his kamado. This was seasoned with Henrik's Hank's Bonafide Beef Rub.
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 but he wants you to know he, and the rest of us here, continue to be BLOWN away by your magnificent photos.

To share your cooks*, please visit the current seasonal "Show Us What You're Cooking (SUWYC)" topic. *If you share a picture with us, you consent to us using your shot(s) in our newsletters or social media, credited to you of course.
Don't Forget About Your Digital Magazines
The DigestThis.news Bulletin is the monthly 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.
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!
Meathead's LIVE Monthly Chats
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 lovingly prepared by
and Moderator John "Spinaker" Bowlsby
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