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Follow us on social media for daily tips, techniques, announcements, more. | |
September Sweepstakes Winners | |
Each month, around the 7th-10th of the month, we have a third party sweepstakes manager draw 3 Pitmaster Club members' names out of the hat for Grand Prize, Second Prize, and Third Prize and add them to the winner's list on the website, 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 $2,000.
September 2022's contingent* GRAND PRIZE winner is Mike Naftolin, a.k.a. "mikeski"!
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He selected the Portable Kitchen PK360 Charcoal Grill & Smoker, MSRP $999. | |
"Just in time for tailgate season", he said. Congrats, Mike! | |
Portable Kitchen PK360 Grill and Smoker takes all the great elements of the classic 1952 PK Grill, tweaks and improves the design, beefs up construction and delivers one of the more cosmetically beautiful charcoal grills we’ve seen. With 360 square inches primary cooking surface the grill box is larger than the 300 square inch Classic model, but retains PK’s characteristic flat bottom and rectangular shape with the unique configuration of bottom left and right adjustable air intake dampers and corresponding top left and right exhaust dampers, a set up that has always made Portable Kitchen King of the 2-Zones. | |
*A "contingent" winner is a substitute winner. When one of our selected winners fails to respond to us and claim their prize within their allotted 5 days, we pick a new winner. Don't let that happen to you; make sure your email is updated and that you open our emails! | |
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Second Prize winners get to pick 1 prize from among the Pit Barrel Cooker, Ergo Chef knife set, Fireboard 2 remote thermometer, Slow 'N Sear Deluxe 22" Kettle Grill Package, or the Cuisinart 360 Griddle Cooking Center; they run in value up to $534.
September 2022's SECOND PRIZE winner is Jimmy Smith, a.k.a "Sloboat"!
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He chose the Slow 'N Sear Deluxe 22" Kettle Package, MSRP $534. | |
SnS Grills' charcoal kettle grill and smoker is designed around their revolutionary "Slow 'N Sear" charcaol insert. This Deluxe Package upgrades the standard Slow ‘N Sear insert to the Deluxe model with a removable water reservoir and ventilated bottom plate. SnS also throws in their 304 Stainless Steel Drip ‘N Griddle Pan Deluxe, and a branded cover! | |
"Can't believe it! I am one of those people who never wins. I have been thinking about a kettle to add to the fleet", Jimmy said. | |
Third Prize winners get the full Backyard Pitmaster Prize Package with a variety of cool stuff as shown here: | |
September 2022's THIRD PRIZE winner is Tom Gates, a.k.a. "tomgyakima". | |
"I am honored to have been a winner!" he said. Congrats, Tom! | |
Change Your Email? Please Read! | |
Nearly every month at least one winner forfeits their prize. It's happened every month since June! Make sure the email address in your account settings is one you use regularly, and make sure you have @amazingribs.com as a contact in your email software. And when you get an email from us, OPEN IT! | |
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If you change your email by using the link above, you also need to change it in the newsletter system here. They are different systems and are not connected. Just scroll to the bottom of this newsletter and click "Update Profile."
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Don't forget about our Sneak Peeks channel, where we share brand new recipes, articles and product reviews fresh to the pages of AmazingRibs.com with our members before anyone else knows! | |
Check out these new recipes & reviews | |
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by Clint Cantwell
Enjoy this sneak peek of a brand new recipe -- deep fried ribs. This is a perfect dish when you are hosting guests who you really want to impress
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by Clint Cantwell
There is something magical about the merger of sweet and salty in this recipe for pecan praline-crusted thick-cut bacon
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Pulled Pork Baked Potatoes
by Clint Cantwell
Creating weeknight meals that are quick & appealing to everyone in the family can be a struggle. Try this baked potato recipe that utilizes leftover pulled pork!
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Armadillo Eggs
by Bill Gillespie
Who would love double cheese and jalapeno-stuffed, bacon-wrapped sausage appetizers? You would! This recipe from Clint's good friend and cookbook author Bill Gillespie is perfect for tailgating, backyard cookouts, and more!
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In the comprehensive book, Real Food Fake Food, acclaimed author and reporter Larry Olmsted tells a sordid tale of fraud, mislabeling, illegal ingredients, imposters, and government malfeasance in our food supply. | |
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Magma grills are a common sight in harbors all around the US and the world. Magma created a stainless steel grill that could survive the harsh salt water climate found along the shores and harbors, which often ate up all other types of commercially available grills. They must be doing something right because they have basically cornered the marine market, though there are a few competitors. Although you won’t be using their products in any BBQ competitions or smoking, they are perfect for harbor cookouts and can even produce a decent char when desired. | |
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Get a sneak peek of our new complete review of the ThermoPro TempSpike wireless thermometer probe. Ideal for rotisserie! | |
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For years we have been told to not flip meat too often on the grill but that directive defies logic, physics, and math. Find out why in Meathead's newest myth-busting article! | |
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6 Free E-books & More To Paid Members! | |
Have a friend or neighbor who's thinking about joining (or whom you think should join)? Tell them about all the perks membership gets you. For instance: | |
Our Deep Dive Guide e-book collection is now downloadable, FREE for paid members! Although they sell for $3.99 on Amazon, Google Play, Apple Books, and elsewhere, all six are free to paid members, a $23.94 value. Add to that the $9.95 temperature magnet, and to digital magazines, and your membership gets you an instant $76.86 value!
Here's how to get your free e-books:
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From the free side of AmazingRibs.com
On any page of the free website, you will see a tab for the Pitmaster Club at the far left of the menu bar. Hover your mouse over it, click on the menu item that reads Login For Members. Logging in takes you to the top level of the Pitmaster Club, the “Channels Page.” Scroll down to the big red headline that reads “Free e-Books, Magazines, Cartoons, Newsletters”. Click.
From the Pitmaster Club
Click the cartoon pig graphic at the top. This takes you to the “Channels Page”, a.k.a. the table oncontents. Scroll down to the big red headline that reads “Free e-Books, Magazines, Cartoons, Newsletters”. Click.
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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. | |
Show The Amazing (And Win!) | |
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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By the way, the Temperature Guide magnet has been updated to include sous vide. It is available here, and makes a great gift.
It won the National BBQ Association’s new product of the year award when it was introduced and it has been improved annually since. This 8.5 x 11” magnet contains 83 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, freezer, and fridge temps, eggs, collagens, wood combustion, breads, and more. Upgrade yours or gift one to a friend!
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The team at Tappecue have created an exclusive 15% discount for our members!
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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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Do you enjoy whiskey, bourbon, rye and other spirits? Fellow Pitmaster Club member and founder of www.ForWhiskeyLovers.com, Doug Stone, has given us a special 10% off code for anything on his website. They ship to 47 US states and 27 countries.
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Pitmaster Club Members can now get 10% Off any order from Hassell Cattle Company Texas Wagyu!
Located in Rusk, TX, Hassell Cattle Company is a 3-generation ranch and home of "Blue Collar Wagyu", a high-Prime Wagyu/Angus cross that the "every man" can afford and enjoy. 100% hormone and antibiotic-free F1 cross of certified Wagyu bulls and Angus cows.
Orders of $200+ ($150 for those in Texas) will ship free!
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The team at Grill Masters Club hand picks the finest BBQ sauces, dry rubs, marinades, mustards, hot sauces, wood chips, recipes and more, and sends them to you in their cool subscription boxes. It's a great way to discover new and delicious products!
As a Pitmaster Club member, you can get $5 off with the code here.
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Get A Pitmaster Club Patch Or Sticker | |
We recently had a batch of AmazingRibs.com Pitmaster Club patches for anyone who is interested in adding one to a hat, button-down shirt, apron, etc. They are iron-on or sew-on. See this post here to purchase patches.
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Show Us What You're Cooking! | |
Well folks, Fall is just around the corner. Let's kick things off with this amazing prime rib cook from glitchy. Check out that crust. | |
Next up we have a wonderful pork tenderloin served with a Carolina mustard sauce, smoked by Attjack. | |
Check out these perfectly reverse seared Denver steaks on the SnS Kettle, theroc knocked it out of the park with this one. | |
Now we head down to Alabama to see some birds that jfmorris had spinning on his Weber Kettle. What a great looking cook. | |
Whelp, nothing closes out summer like a big, huge burger. How about this burger creation from Richard Chrz. | |
hoovarmin grilled some Gai Yang chicken with steamed rice and cucumbers. The perfect Korean dish! | |
DTro had the afterburner going to sear up these chicken breasts for some Thai curry chicken. This was finished on the grill in a cast iron pan to simmer and blend those flavors. | |
troymeister seared this ahi tuna steak on the grill and paired it with cast iron asparagus and garlic quinoa. | |
Next up, let's take a look at this smoked garlic and herb chicken, served with a side of Creole garlic mashed potatoes. TWBarbeque nailed this one! | |
DaveD made a simple meal into something great with this BLT kicked up with avocado and cheese. | |
Here we have holehogg's contribution to the stickburner smackdown. These beef ribs are championship quality. | |
Red Man received a wonderful gift of a Snake River Farms ribeye from his wife this year. He put his Slow 'N Sear to work and seared it up perfectly over live fire. | |
Check out this great summer "char dog" from Mosca. An all beef hot dog charred well with a pickle spear, red onion, tomato, mustard, and ketchup. | |
mnavarre made an awesome stir fry dish: Malaysian Hokkien Mee. Pork belly, shrimp and noodles. WOW! | |
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That's a wrap for this month's highlight reel, and we skipped LOTS of great shots, so thanks to all who shared food pics in our now-retired "Show Us What You're Cooking (SUWYC) Volume 26, Summer 2022" topic for making it hard on us! Be sure to share yours in the new SUWYC Volume 27, Fall 2022.
As you can see the competition is pretty fierce, but you might just make the cut in the next issue of this newsletter! Learn how to improve your shots with Meathead's Food Photography article.
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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 | |
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. | | | | | |
