August 29, 2019
Summer is beginning to wind down in the northern hemisphere, but never fear, it's still HOT in The Pit!
TODAY! Last Day To Sign Up For BBQ Stars
BBQ Stars is a video series of video masterclasses with 11 top professional pitmasters and chefs including Meathead. You will get 80+ videos from Tuffy Stone, Harry Soo, Kent Rollins, Ken Phillips, Matt Pittman, Tim Grandinetti, Dean Fearing, Ariane Daguin, Dave Bouska, and Brett Gallaway. For details go to

Meathead alone did 14 videos for the series. Wait til you see the porchetta he cooked with Greg and Kristina Gaardbo of Chicago Culinary Kitchen
August's "Great Giveaway" Winner!
The "Great Giveaway" Sweepstakes winner for August 2019 was Member Boblin , better known in real life as Robert Linton.

Robert chose the CyberQ BBQ Temperature Controller from BBQ Guru, MSRP $399.
Robert, and each monthly winner, also gets:

  • a 3-bottle gift set of Black Swan Gourmet BBQ sauces,
  • a $100 gift certificate to Porter Road Meats (through 2019) for some high quality proteins of their choice to toss on the cooker,
  • and we're pleased to announce the new prize pack: a $60 value 4-bottle pack of low-salt/high flavor seasonings from Heaven Made Products!
Every paid USA member gets automatic entry each month that their membership is current, there's nothing else you need to do. Whether you joined yesterday or have been with us since our first year in 2014, your name is in the hat!
Jim was our 2nd winner this month, since the first didn't get our message or respond within 5 days. Don't let that happen to you! The winner has 5 days from when we notify him or her, and once that time's up we draw another name and the previous winner forfeits, and this is non-reversible. In February we had to draw 3 names since the first two winners didn't respond to us! Make sure the email address in your account settings is one you use regularly, and make sure you have us ( whitelisted or added as a contact. And when you get an email from us, OPEN IT!
2020 "Meat-Up" In Memphis Is Set!
Mark your calendars for next summer! July 31st - August 3rd, 2020 for our first of many annual Pitmaster Club Member "Meat-Ups"! Next summer we'll convene for 3 days in Memphis, Tennessee, USA.

Space is limited to 400 people, and with 16,000+ members we expect this to sell out quickly!

Save $100 if you make your deposit by November 28, 2019.
Many more details are sure to be arranged in the coming year, but here's a brief snippet of what's planned so far:
  • Check-in Friday July 31st, 2020 in Memphis at the Peabody Hotel
  • Reduced room rates at the Peabody for this event
  • All planned meals included for paid entrants
  • Memphis pork BBQ conference talks from pros in the BBQ world
  • Meet the AR Staff! Q&A with Meathead and the mods you know & love
  • Bus tours of local Memphis BBQ joints, with samples from each!
  • Optional evening cocktails and fellowship with your "Pit" friends
  • More!
To join in the discussion, plan a ride-share, find a room mate, etc, click here!
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) :
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 monthly "Great Giveaway" Sweepstakes.
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!
And everyone's favorite- the food! Here's a collection of the past month's highlights from members just like you in our "Show Us What You're Cooking (SUWYC) - Volume 14, Summer 2019" topic!
We are back with another edition! As summer winds down, the leaves are changing and the kids are heading back to school. As a final goodbye to summer many states in the US have a state fair to close out the summer and welcome the fall.

In the spirit of the fair and all things "on a stick" or fried, I thought I would kick this month off with a post from Steve B ! He combined the two to make a state fair-worthy dish. Johnsonville brats wrapped in Wrights bacon. Lightly dusted with Head Country Original Seasoning. Smoked to an internal temp of 145*. Flash deep fried for 45 seconds. Slathered in Blues Hog Original BBQ Sauce and placed back in the Big Green Egg for 15 minutes. The best of both worlds!
Redman whipped up some BBQ/Mexican fusion this month with these awesome pulled pork and pulled beef tacos! Served with both flour and corn tortillas, avocado, pico and red cabbage. What a perfect summer dish!
barelfly's daughter is heading back to school for the semester and he took it upon himself to make one of his daughter's favorite dishes; seafood paella! I would say he is in the running for father of the year! A true work of art.
We all know that BBQ makes for some great leftovers. Check out what ItsAllGoneToTheDogs came up with for his family one night. This tasty and colorful dish was made from left over pulled pork, pasta, red wine, fresh onions, garlic, mushrooms, tomatoes, parsley, cayenne and red pepper flakes!
Troutman was kind enough to share his very own recipe with us: braised lamb shank served with his mushroom risotto. What a spectacular meal! Thank you for taking the time to share this with us this month! Nothing short of amazing!
Next up we have Richard Chrz's steamed salmon on a bed of lemons, fresh thyme, basil, rosemary and parsley. And check out that salad too. While technically this was not smoked or grilled, it looks incredible and it was certainly a highlight this month!
We all know that Pequod can crank out some amazing loaves of bread out of his Komodo Kamado. And it looks like this loaf was no different. This was made from freshly milled grains, einkorn, spelt, hard red wheat and rye. Gorgeous!
Attjack went for some wild game this month with this great cook which included some elk backstrap, potatoes and carrots. All grilled up on his GrillGrates. Great presentation, as always.
hoovarmin made one of my personal favorite recipes this month. Huli-Huli wings! He reduced the sauce before glazing which turned out to be a huge hit! Nice cook!
goosebr160 combined two American classics with these cast iron s'mores! Tell me that doesn't look might tasty!
jfmorris had one heck of a birthday wing cook this month. Under his supervision, he let his boys man the grill so he could relax (somewhat). These wings were tossed with Huskee's favorite homemade wing sauce recipe: a 50/50 blend of Frank's Red Hot and Newman's Own Creamy Caesar Dressing. Happy Birthday, jfmorris!
fttank took a stab at making some Prime beef ribs from Costco. I would say he and his Primo did very well. Check out that bark. Nice first run at those dino bones!
rgriffeath is gearing up for another year as a professor and to end the summer he made up some glorious baby backs. His best of the summer! Way to go out with a bang! (I think you can still make some ribs during the school year too.... : )
The legend from Dallas, Texas was at it again! Check out this wonderful meal from Ernest! Lamb chops, bacon wrapped asparagus and a board sauce. Spectacular!
Troymeister has really got his rib game figured out. How about these ribs he made on his Weber Kettle and SnS combo! Check out the color on those ribs! Nicely done.
Since fall is right around the corner, it think it is only right to end this month's issue of HOT From The Pit! with a chili cook from our Norwegian friend from across the pond, Elton's BBQ. Nothing sticks to the bones like a bowl of chili in the fall and this creation seems like it would certainly fit the bill!
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!

Everyone did a great job this month! Y'all made my job easy! :) Keep the Smoke Rollin'!

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. Click here to let Greg know you're interested.
Brought To You By
" HOT From The Pit! " is the exclusive members-only monthly newsletter of the Pitmaster Club by
Pit Boss Aaron "Huskee" Lyons
and 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.