April 19, 2019
April Gold Medal Giveaway Winner!
April's Gold Medal Giveaway Winner was 3rd-year Member this2isme , better known as Matt Kojetin. It didn't take Matt long - about 2.5 hours - to get the email & log in to claim his prize, he wasn't about to let this chance get away!

"Awesome" was Matt's first comment. We think that sums it up nicely!

Matt decided on the Blaze 25" Stainless Steel 3-Burner Gas Grill, MSRP $1,894! Max Good tested the 4-burner version, click here to read his review and see why he gave it a Gold Medal.
Matt was so stoked to score this sweepstakes win that he even ordered a sear burner for his yet-to-arrive Blaze! Matt shared an update post with us- his new Blaze was sitting in his garage on April 15th, literally 1 week after he was announced as the winner and first claimed his prize! Can't beat that!
We usually announce the winner each month on or around the 8th to 10th of the month. We will make a post in the Pitmaster Club forum, mentioning (tagging) the winner, and we will email the winner at the email address they gave us when they registered their account, which is most likely the address where you received this newsletter you're reading now. The winner has 5 days from when we notify him or her, and once that time's up and a contingent winner is drawn, the forfeiture is non-reversible.

This past February we had to draw 3 names since the first two winners didn't respond to us! Don't let that be you! 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, that way if that email comes to you, you see it! And then, when you get an email from us, OPEN IT!
Members-Only Discount: Porter Road Meats!
Our resident Fire Starter and deal-bringer Paul Sidoriak ( allsid ) has been in talks with Internet meat purveyor Porter Road Meats, and he's pleased to bring us a members-only special deal!
Porter Road is an online butcher shop specializing in meats from Kentucky and Tennessee. The owners are chefs, who are also butchers, and all of the offerings are hand-cut at their facility and shipped fresh, not frozen, whenever possible!

Members can score $15 off any order of $100 or more by using the coupon code PITMASTERCLUB at checkout!

Porter Road is also currently offering:
  • FREE DRY AGED GROUND BEEF on orders $75+
Paul had the chance to try them recently, and you can see his post about the deal here.

Also, as noted above, each winner of our Gold Medal Giveaway, beginning next month and for the next 6 months, will receive a $100 gift certificate in addition to the other prizes!
Update On The New Book
Meathead tells us he has made the difficult decision to postpone his next book, "The Meathead Method: Barbecue Science Meets Art" one year, to a tentative release date of April 2021.

There are several reasons for this decision, and he shares them with you here.
The good news is over half of the book is currently written, and he continues to share sneak peeks with members in the Excerpts From Meathead's Next Book channel , in which he's already shared several new recipes and informative editorial pieces.

Much like a fine wine or whisk[e]y, or that brisket on the smoker, sometimes "a little more time" is what's needed to take something from good to great!

We know when it hits the shelves it will have been worth the wait!
"Hits From The Pit" Member Recipe Program
We are selecting some of the best original recipes from our Pitmaster Club members and publishing them on the pages of AmazingRibs.com, the free portion of the website, where your family, friends, and co-workers can see them.

Moderators will select some of the most interesting recipes, then either Huskee or Troutman , our new Member Recipe Director, will contact you for permission. He will cook them up as a test and organize them so they match our site's recipe writing style.
Once testing has been completed, we'll show you the final version and if you approve, we'll publish it on the free site alongside recipes from Meathead and Clint for the whole world to see! For more details on the program and its official rules, see our sticky post here in the "Hits From The Pit"- Member Recipe Pr ogram sub- channel!
Above are the latest additions to our program; Caprese Flank Steak Pinwheels from Attjack, and Chicken Tortilla Soup from RonB.

For past recipes from the likes of Mosca, lonnie mac, Spinaker, BBQ Vikings and Ernest that were selected, prepared, and posted to the pages of AmazingRibs.com, see the "Hits From The Pit"- Member Recipe Program sub-channel.

Stay tuned for more to come soon!
Give A Friend a Free 30-Day Trial Membership
Share the love! Remember to send a friend, family member, or co-worker who loves BBQ, grilling, and cooking in general this link to snag a free 30-day trial membership to the Pitmaster Club ( o ne free trial per person) : https://amazingribs.com/pitmaster
Trial members get:

Once a Free Trial member loves us and becomes a $23.95/year paid member, they'll also get the comprehensive temperature guide magnet & automatic monthly entry into the Gold Medal Giveaways.
Maybe they're not ready to join yet? That's OK too. Point them toward our free semi-monthly public newsletter, Smoke Signals , where they can get to know us with free seasonal recipes, tips & tricks, and links to fun & informative content to their email inbox. We never spam or sell their email addresses, and we're happy to share our privacy promise .
Show Us What You're Cooking!
Here we go again, some highlights from the last month of showing off your cooking & photo skills from our Show Us What You're Cooking! (SUWYC)- Volume 13, Spring 2019 topic. Please keep your hands and feet (and tongues) in the cart at all times, and enjoy the ride! This has been a great month!!
Let's kick this off with a beautiful spring taco cook by Pequod. He used beef tenderloin, pounded out and grilled on his Komodo Kamado. Look at that crust! Rounding out the tacos he grilled up some onions, peppers, pico and some fresh avocado. Sign me up!
ItsAllGoneToTheDogs threw together an experiment that we all can get on board with. Check out this pastrami sandwich using a big ol' pickle as the bread. A bit messy, but that is just part of BBQ. What a great idea for an appetizer!
Mosca has officially declared summer in PA. Nothing says summer like a burger and some corn on the cob! Who else can't wait for Sweet Corn Season?
Next we head to the plains of Indiana where they have rolled out some seasonal kabobs. Nate whipped these up on his Grilla pellet grill and look at the results! Great cook, Nate!
Troymeister is back again with some perfectly seared scallops. Check out the crust on those babies. Great photo!
Attjack is back with a brand new rendition of pulled pork! Who would not be down for some pulled pork rolls? Great presentation!
Long time member boftx was kind enough to drop in again to the SUWYC thread. We know he can crank out some great ribs and it looks like nothing has changed out in the Nevada desert!
Captain Mike is at it again on his Santa Maria grill. This pichana looks right at home over that live fire! Spectacular cook, Mike!
Richard Cruz jumped in on the Pastrami craze that is sweeping the BBQ world. Anyone who has tried Meathead's "Close To Katz's" Pastrami recipe knows the rub builds serious bark, but look at that glorious, crumbly bark Richard ended up with! Pure BBQ Bliss!
Time for some dino-sized beef ribs from goosebr160! Great looking smoke ring! A meal fit for a king!
It has been a while since we have seen a cook from the Pit Boss. This brisket was slow smoked on his Yoder Wichita Offset with oak. Topped with a combo of BBBR and Heaven Made Products' Texas Rib Rub which gave him some great texture to that bark. Wonderful smoke ring too! Nice work Huskee!
I am not sure any SUWYC highlight would be complete without one picture from Ernest! Lovely white fish in a lemon-butter sauce. Topped with his de-facto herb butter. Gorgeous, as always!
Polarbear777 was pulling together perhaps two of my favorite things......scallops and cast iron. What a great sear in that Stargazer!
Red Man put together a great batch of Saint Louis-style pork ribs. These babies barked up perfectly with a smoke ring to match! Great work Red Man!
Let's close this out with some Mud Bugs! Willard went on the hunt for some crawdads and I would say he had some great luck! I gotta get me somma dat!
Your assignment- sharpen up your photography skills & make it hard on us to pick which pics make the cut next month.

´╗┐Everyone did a great job this month! Y'all made my job easy! :)

Be sure to visit the brand new "Show Us What You're Cooking (SUWYC) - Volume 13, Spring 2019 " topic to show off your cooks!
Operation BBQ Relief In Texas
In light of last week's tumultuous spring weather throughout much of the USA, which included many destructive & deadly tornadoes, OBR deployed to Franklin and Alto, Texas to serve where there was a need.

Serving up well over 1,300 meals in the span of a single day between the two cities, they helped take care of a basic need of first responders and affected community members, so that they could in turn take care of others.
When tragedy strikes, sometimes having a caring person can mean the world. How much better when it's a group of selfless volunteers!

If you're interested in donating, volunteering, or just keeping up to speed on OBR, please visit their site and help if you can. You never know when you might be on the receiving end of their helping hands!

In case you forgot, AmazingRibs.com donates 5% of all Pitmaster Club membership fees to OBR, so THANK YOU for helping!
In collaboration with over 70 of OBR's volunteer BBQ teams, who are also grand and world champions, OBR has released a 200+ recipe cookbook with recipes & stories from those involved titled "Operation BBQ". A portion of the proceeds form this book will be donated to OBR.

Catch Up On The PitCasts
Don't forget to learn a little about your fellow Pit members and others in the BBQ biz by listening to Greg Rempe's recent weekly interviews on his members only PitCasts, posted each week on Thursday in The "PitCast" with Greg Rempe channel.

Be sure to let Greg know what you think of the PitCast in this 2019 PitCast Input topic and offer any suggestions you may have.

You don't have to be a pro pitmaster or chef, you don't even have to know much about cooking or BBQ, you just have to answer his questions and tell us a little about yourself! He does most of the work and makes it very enjoyable.
Brought To You By
" HOT From The Pit! " is the exclusive members-only monthly newsletter of the AmazingRibs.com Pitmaster Club by
Pit Boss Aaron "Huskee" Lyons
& Moderator John "Spinaker" Bowlsby.

´╗┐You're receiving this because you're awesome and you're a member of the Club!
For past issues check out the newsletter archive.