January 24, 2020
A Brand New Year Of All Things BBQ Of Course Means A Brand New Edition of "HOT From The Pit!"
January's "Great Giveaway" Winner
The first Great Giveaway Sweepstakes winner for the new year is 3rd-year member Michael Del Sesto, or "Delspit" as you may know him.

"OMG! I WON!" said Michael. "I never win anything this made my day when I received the email."

"This couldn't have come at a better time, my Napoleon gas grill finally gave up the good fight and needs to finds its way to the gas grill graveyard", he said.

Michael selected the Blaze Cart Mounted 25" 3 Burner Gas Grill Freestanding Gas Grill, MSRP $1,894 - click here to read our review of the next size up 4-burner model.
Each monthly winner also gets:
  • a $24 value 3-bottle pack of Black Swan Gourmet BBQ sauces (now on Amazon),
  • a $100 gift certificate to Porter Road Meats for some high quality proteins of their choice to toss on their cooker, and
  • a $60 value 4-bottle pack of low-salt/high flavor premium 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. Your odds are 1 in 1,333 over the course of a year. *For more on why it's only valid for USA members, please see the Q&A section at the bottom of this newsletter.
You snooze, you lose!

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!
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. It happens every few months, someone doesn't get our email and they forfeit. Don't let that be you!
If you'd prefer this newsletter delivered to a different email address, just scroll to the bottom of this newsletter and click the "Update Profile" link as shown by the red arrow below. There you can change the email address to which this newsletter goes.
New FREE "Deep Dive Guide" eBook On SVQ
As Meathead wrote the chapter on Sous Vide Que for his next book with help from Clint Cantwell, it got longer and longer (about 66 pages), so he turned it into a "Deep Dive Guide" and posted it on Kindle. It sells for $3.99 but Amazon is offering it for free to Kindle Unlimited members. We don't know how long and how many, so go get it now.

He's also shared a FREE flipbook version in the Pitmaster Club forum. You will be able to read it just like the copies of Barbecue News that he posts for you but it can't be downloaded.

Here's a link to a downloadable Sous Vide Que Time & Temperature Chart featured in this Deep Dive Guide which will soon be available as a magnet.
Stay tuned for more "Deep Dive Guide" eBooks on various topics to be announced!
Meat-Up In Memphis Giveaway
After December 31 we drew a name out of the hat from all who've registered through December 2019 for our Meat-Up in Memphis to receive a prize; a Fireboard Extreme BBQ Edition 6-Probe Thermometer ($249 value)!
Congratulations to Deborah Reardon as our December winner!
There's more! Our next contest runs until the end of January.

 Anyone who's booked a ticket to the Meat-Up in Memphis through January 31 will automatically be entered for a chance to   win a classic Pit Barrel Cooker (MSRP $299.99)! You'll be flabbergasted as you create one perfectly smoked delicacy after another with little more effort than preparation. Check out our platinum medal review of the Pit Barrel Cooker   here .
February's giveaway will be the Cuisinart 3-in-1 Stainless Steel 5-burner Gas Grill, which Max gives a Gold Medal Award!

By registering early you will be entered for a chance to win other great prizes each month between now and July 2020! At most, your odds are 1-in-400 for each monthly giveaway, but they're even better as registration fills up. Pretty good chances!
Click here to read Forbes.com's comments on the Memphis Meat-Up . Join us for informative pork seminars, amazing BBQ, a restaurant crawl, social events, and more!

 We're well over halfway to our 400 seat capacity, so reserve your spot soon.
Update To Meat-Up In Memphis Itinerary
We have just locked in a party for Sunday night August 2nd on Beale Street at the world famous Silky O'Sullivan's on Beale Street! (think Bourbon Street's Pat O'Briens in New Orleans with dueling pianos and really sweet Hurricane-like drinks).
Clint says "They have live music, but bring your instruments and let's have a jam session when the band is on break! It is a very short walk from the hotel, but bring an umbrella just in case!"

Now we can end the three days of fun on a high note and make a few more lasting memories of Memphis. See you there!
Special Discount From BBQGuys.com
As posted in the Pitmaster Club forum's Specials And Deals channel earlier this month, through the month of January, BBQGuys.com is offering a discounted price on 35 pound bags of Jealous Devil All Natural Hardwood Lump Charcoal exclusive for our Pitmaster Club members.

Regular Price $49.99, Pitmaster Club Price = $44.99 with Free Shipping.
Jealous Devil All Natural Lump Charcoal brings superior, restaurant quality grilling to your backyard. Jealous Devil hand-picks and hand-cuts dense South American hardwoods, then burns them in brick kilns for optimum carbonization. All hardwood used in Jealous Devil charcoal is sourced from responsibly managed forests to ensure a sustainable and renewable product. This hardwood lump charcoal contains no chemicals, fillers or scrap wood, which makes it perfect for charcoal grills, smokers, and kamados.
Here is the purchase link. Be sure to use our Pitmaster Club Discount Code: PITMASTERCLUB when ordering.
Stay tuned for more monthly specials from BBQGuys.com exclusively for our members!
Special $335 Discount On PK360 Bundle
PK Grills has given us an unadvertised bundle deal that they refer to as the "Big BBQ Bundle". This deal isn't promoted on their website, so it can only be seen by people who have access to the Big BBQ Bundle link (us)!

It is a PK360, in silver or graphite (as shown below), and every accessory they sell for it. We are part of a small group that has been invited to promote it.
Download Your Free Pitmaster Certificate!
Meathead designed a Membership Certificate .pdf that you can download, add your name (or your BBQ name), print, and even frame. Let all in your office or your home know just how serious you are! (We've update this from last month's file, now the "Your Name Here" won't show when you add your name!)

Give A Friend A Free Trial Membership

Share the love; 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
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!
Take a look below to see what our members have cooked up in the last month from the "Show Us What You're Cooking (SUWYC) - Volume 15, Fall/Winter 2019-2020" topic!
Let's get this kicked off with a London broil sous vide cook from "Old Glory". This was done with Worcestershire sauce and Santa Maria rub.
"Skip" went to work with his brand new Lodge cast iron loaf pans. He made his very own cinnamon swirl bread. These look mighty tasty for those cold Minnesota winter nights.
"Steve B" got his Lone Star Grillz offset going that last weekend and he threw some massive 3" beef ribs on. This is what all natural stick burner smoke will get you. This was a fantastic job, Steve.
"SavageSmoke" also had a new toy.....a Slow 'N Sear for his Weber kettle. For his first cook he used lump charcoal and some hickory chunks to smoke up this lovely bird. Look at that wonderful color.
Now we head down to South America to check out what our good friend "Ahumadora" has been up too. Here we have a sliced Kobe brisket and a stuffed pork tenderloin.
Next up we have a glorious beef wellington from "Dewesq55" These are not easy to make, but it looks like he did a superb job on this one.
"Troutman" made was nice enough to share his obligatory prime rib cook with us. Check out this presentation, absolutely amazing.
Let's head down to Huntsville, AL for some amazing ribs from long time member "jfmorris".
"Slieb845" has mastered the art of the turkey on his Slow 'N Sear. Check out the color on that bird.
"new2smoking" did some ribs and bone-in leg steak over some direct, live fire. Something that we can all get on board with.
"Richard Chrz" took his first run at some Vietnamese cuisine this month. He slow cooked a pork shoulder blade roast to 165F and thinly sliced it for the Ramen. Then he used shrimp as the protein in the spring rolls. This is a beautiful presentation!
"Attjack" had his new Blaze grill fired up for some glorious rotisserie Korean BBQ chicken. That skin looks incredible. Served with broccoli with garlic, lemon, Parmesan, and basmati rice.
"MartinNC" skipped 'leg day' and went straight to 'rib day'. Check out this smoker that is absolutely loaded to the gills with some incredible looking ribs.
"Mudkat" had a great wing night this month. Check out these wings that were finished over his Slow 'N Sear. These were smoked with peach wood.
How about this flank steak with a side of mushrooms and sprouts from our friend "Polarbear777". This meal looks fantastic.
This is "texastweeter's" definition of a 'simple year' for the holidays. This prime rib looks really amazing, check out the crust on that! Some cheesy taters and some green bean casserole to round it out.
"majenn" made some amazing grilled tomaporks, spread with nduja and drizzled with a little honey to add some sweetness. It was served with simple sourdough seeded bread and some leaves. What a meal.
"goosebr160" Made a steak fit for a king this month. Check out this 2.4 lb Gold-Grade Wagyu ribeye from Snake River Farms. Seared over a live fire to crusty perfection.
Next we have an awesome meal from "texastweeter". Here we have some CAB strips topped with Gorgonzola, potato, onion, mushroom hash. And some asparagus spears with mission fig balsamic vinegar and Parmesan cheese.
"ItsAllGoneToTheDogs" is on a quest to grill everything he can. For this meal he went with onions, snow peas and some 2" thick sirloin steaks. Check out the crust on that steak.
"Cordtsy" was using her baking skills this past weekend to make something special. Check out this sugar-kissed cinnamon, brown sugar, pecan twist. This looks awesome for a cold winter night.
"Meat P" had to break in his brand new pizza stone on his BGE. For this pizza he smoked up some pork shoulder and added it as the main topping. I would like to order up some of that for myself.
Next up we have a little 'sous vide pork chops 101' from "Hulagn1971". He dry brined these pork chops with Morton's Kosher salt for 12 hours. Then he applied a homemade dry rub consisting of chili powder, garlic powder, pepper, and coriander. These were cooked at 140 degrees sous vide then seared. He then topped them with orange marmalade, maraschino cherry juice, reconstituted dried cranberries, ground clove compote and a drizzle of balsamic whisked. Wow.
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. To share your cooks, please visit the "Show Us What You're Cooking (SUWYC) - Volume 15, Fall/Winter 2019-2020" topic.
BIG PitCast Format Change Announcement!
We're excited to announce a BIG change to our PitCast format. As Greg announced in his most recent show, episode 192 posted on Thursday, January 16 , the powers that be (Meathead, Greg, and Huskee) put their thinking caps on to build a better PitCast for you.

The solution we arrived at is to make the PitCasts monthly instead of weekly. Then they can be built over the month and be even more fun and interesting. Plus, since we all love Meathead and we love picking his brain, each new monthly PitCast will feature a Q&A with Meathead!

We'll open up a special Q&A topic in The "PitCast" with Greg Rempe channel early in each month, so watch for that! Toward the end of the month Greg will interview Meathead and ask him all the questions you've posted, and we'll hear his answers. So prepare your questions on anything and hear his answers to YOU! Of course as other fun and interesting topics and interviews come up they will be included in each monthly episode too, but Greg has confirmed it will definitely not be a compilation dad jokes from Jerod Broussard and Huskee.
If you want to sit for a brief interview with Greg for a spot on the next PitCast, we can still make that happen!

You don't have to be a pro pitmaster or chef, or even know much about 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.
Q&A Topics
1. Click your " My Membership" tab in the red menu bar visible on any page after logging in.

2. From there, find the big red button that says "Update Card Details" (if your membership is current) or "Re-Join Pitmaster" (if your membership has lapsed or canceled).

3. This will cause a pop-up window where you enter your new card info.

*Note- if you are given a "Remember Me" check box on this window, we recommend that you UNcheck this box. Checking this box will cause a 2-step verification process to be activated, which requires you to enter a cell phone number to receive a verification code via text message, which you must then enter back in this window to complete the update. Stripe (our secure payment handler) will store this phone number for any future card updates, so if your phone number changes it will still send a verification to that old number and you must contact us to get this changed. If you don't mind this and prefer the extra security step, then check the box.

4. If you are current, no charge will take place until your regular yearly renewal date. If you become past due, or cancel and want to re-join, updating your card will cause the $23.95 charge to process upon submission and your subscription either will catch-up or start over fresh, respectively.

For your convenience your My Membership page also shows you your last payment, next scheduled payment date, and last 4 digits & expiration of the card currently on file (this is all we see or store of your card). Scrolling down to the bottom section will also provide you with links to other account options, such as requesting an email address change or a cancellation.

For more Help and FAQ topics, be sure to visit our "User Manual" by clicking the Help button in the main red menu bar.
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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
and Moderator John "Spinaker" Bowlsby.

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For past issues check out the newsletter archive.