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Follow us on social media for daily tips, techniques, misc stuff. |
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Meat-Up In Memphis Cancelled |
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If you haven't heard yet, despite the fact that it was sold out, we had to cancel the Meat-Up In Memphis scheduled for March 2022 because of COVID.
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January's 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.
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Grand Prize winners get to choose a cooker from several of our favorite Gold & Platinum medal-winning cookers, which range in value up toward $1,900.
January 2022's GRAND PRIZE winner is Charter Member Chris Boore, a.k.a "ChrisLovesHisBigGreenEgg" !
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Chris selected the Gold Medal-winning Green Mountain Grills Daniel Boone Wi-Fi Pellet Grill package, MSRP $896. This mid-size model has 456 square inches of stainless steel grate primary cook surface and is Wi-Fi enabled, which allows you to control and monitor your smoker from a smart phone! This package also includes a cover, each blend of their pellets and their new expandable smoking tube.
"I love this site and have picked up a lot of good advice over the years", he said. "This will be my first pellet unit... I have been pretty much a Big Green Egg guy ever since my wife surprised me with an large unit several years ago."
We can't help but wonder if after he falls in love with this pellet cooker if he'll change his screen name? Congrats, Chris!
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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, or the customized UltraQ digital controller kit from BBQ Guru; they run in value up to $395.
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January 2022's SECOND PRIZE winner is Jacob Plovanic, a.k.a. "jplovanic".
"Well this was a totally unexpected surprise today! What luck! Thanks AmazingRibs.com for the great barbecue content and for the giveaway", he said.
Jacob chose the Platinum Medal-awarded Pit Barrel Cooker, MSRP $350.
Congrats, Jacob!
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Third Prize winners get the full Backyard Pitmaster Prize Package with a variety of cool stuff as shown here: |
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January 2022's THIRD PRIZE winner is Weston Wells, a.k.a."wdwells".
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"Sweet!!! AmazingRibs.com was worth the price of admission without any prizes, but this is icing on the cake," he said. "Thanks so much, not just for making me a winner, but for making me a better cook!" Congrats, Weston.
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Nearly every month at least one winner forfeits their Great Giveaway win! In April & May 3 Grand Prize winners forfeited their prize by not answering us, and in September 2 more did the same, and it even happened again last month!
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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. |
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It's easy- just scroll to the bottom footer of this newsletter and click the "Update Profile" link as the red arrow shows in this example. There you can change the email address to which this newsletter goes. |
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Farewell and best wishes to our Editorial Director, David Joachim, who has taken the position of Editorial Director at Wicked Kitchen, a lifestyle company known for their plant-based foods. Clint Cantwell, our "Senior VP Of Whatever" will be taking over many of his responsibilities. |
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New Review Teaser - Char-Broil Cruise |
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Char-Broil bills their forthcoming Cruise gas grill, a thermostatically-controlled gas grill, as "the next generation of gas grilling." If it does what they claim then Cruise will be the first viable thermostatically-controlled gas grill for residential use that we've seen.
We're eager to get our hands on the first production models scheduled to roll out in spring 2022, but in the meantime, here's a preview.
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A few months ago we unveiled three bottled rubs and one sauce under the name Meathead’s Amazing Rubs & Sauce. Now the full 4-pack, and other varying pack sizes, are available for you and for gifts! The order page has lots of recipe links to try them in. |
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Show The Amazing (And Win!) |
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Simply post a great shot of something you cooked with one of our rubs or sauce, with the bottle in the pic to the current Show Us What You're Cooking (SUWYC) topic, and you'll be in the running to receive some notoriety if we post your pic here in "HOT From The Pit!", "Smoke Signals", or on our social media platforms, credited to you of course.
If we use use your photo in any of these we'll send you an embroidered Pitmaster Club logo patch and sticker. Plus, you'll get all those bragging rights for free!
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Trying to get your neighbor or family member to join you in the Pitmaster Club? Another perfect gift idea is a 1-yr membership! |
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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.
Cost is $40 which includes printing and postage. Value is $34.95 for a 1-yr membership.
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The team at Tappecue have created an exclusive 15% discount for our members!
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Thank you to Pitmaster Club member IFindZeroBadCooks for scoring you this great 10% off deal (unlimited use) at www. ClickAkaushiBeef.com, the Japanese Red Wagyu beef purveyor at the C5 Ranch in Click, Texas.
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Meat N’ Bone is an online butcher shop offering more than 350 premium quality meats from the best programs in the US, Australia, Japan and Spain. They focus on G1 Certified USDA Choice and Prime beef, Wagyu-Angus Cross Beef (Prime+), and Japanese Wagyu A5. They offer 24 different types of ribeye and 5 types of picanha!
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Show Us What You're Cooking! |
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Since we are in the deep days of winter, let's kick this month's issue off with some stick to your ribs comfort food, check out this Texas-style beef stew made by DTro. |
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Next up we have a great steak cook from ecowper. How about that sear job!
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frailinryan smoked and seared this beef prime rib on his Weber kettle. Great action shot! |
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Now for some more comfort food. Here we have some braised Korean beef short ribs from tamidw. Served with rice and some rich braising liquid.
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Next up we have another glorious creation from Troutman. This month he cured, sous vide and smoked these Pastrami bronto beef ribs to perfection. |
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Who is in for a hearty breakfast creation? Here we have home cured bacon, eggs and a homemade waffle cone. All prepared by scottranda. YUM! |
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troymeister went with some awesome pan-seared lamb chops for this family meal. |
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Dr. Pepper pulled out all the stops with this clam and chorizo simmer. Talk about flavor packed! |
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TWBarbecue fired up the smoker to make these amazing wings, piled high. |
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Check out this glorious crown roast smoked up by treesmacker.
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Ernest whipped up this awesome patty melt this month.
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Now it is tri tip time. This one was seared up by Attjack. Great action shot! |
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Eric2662 smoked up these ribs using Meatheads' Amazing KC BBQ Sauce. Look at that color!
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Jim White tried out Meathead's Amazing Red Meat seasoning on some New York strip steaks. "That stuff is the bomb", he says. We agree. |
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jfmorris knows his way around some chicken wings, yes sir.
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Baby back ribs fit for a king from GolfGeezer. He says they were a fail but they look mighty fine from here!
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Cooking doesn't get much more au naturel than this live fire wood+meat steak cook from CaptainMike.
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Look at that beautiful scoring in the fat cap on this maple syrup-flavored cured pork loin from our South African friend, holehogg
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Wrapping up 2022's first SUWYC highlight reel is this gorgeous red deer (think elk) thigh roast from Henrik. He tells us this was a celebratory meal and it sure looks the part!
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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 camera angle 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! |
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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 such as this, or social media, credited to you of course.
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Don't Forget Your Digital
Newsletters And Magazines
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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 brilliant BBQ historian and writer Robert Moss. You'll love it! |
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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 author and food journalist 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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Meathead's LIVE Monthly Chats |
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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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You're receiving this because you're an awesome 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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