Previously known as the Gold Medal Giveaway, our newly-renamed "Great Giveaway" Monthly Sweepstakes winner was 3rd-year member MrMisunderstood , better known as Andrew Eshbaugh .

It didn't take Andrew long to get the email and log in to claim his prize, he was one of the fastest to respond at only 17 minutes!

"Holy crap, thank you!" was Andrew's opening remarks upon responding to the great news.

Andrew decided on the Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill, MSRP $1,399!

This was a most fortunate week for Andrew, as he had just arrived back from purchasing a brand new Grilla Silverbac pellet grill [stay tuned for AmazingRibs.com's review on this cooker] on his lunch break, only to receive news that his name was drawn and another cooker of his choice was soon to be on its way to him! He reports that his wife told him "you need to build me that bigger deck I've been asking for!" I say that's a GREAT problem to have!

Give Andrew (a.k.a. MrMisunderstood ) a congratulations in his announcement post here!

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!

We're always thinking of ways to offer more value and service to our readers and our members, and the powers that be have recently introduced our brand new awards as well as a new medal; Platinum!

As a result of the new Platinum Medal award, our monthly sweepstakes prize list now includes both Gold Medal and Platinum Medal-winning products, and has been renamed the "Great Giveaway" Monthly Sweepstakes.

Worthy of a repeat in this month's issue: 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:

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!

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; Verde Enchilada Pork Chili and Homemade Salsa Verde from ofelles.

For past recipes from the likes of Attjack, RonB, 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!

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 .

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.

I figured with spring in the air we should start this edition off with a delectable Ham from our friend Hulagn1971! A little Sous Vide Que for the win! Look at that baby glisten in all its glory. That glaze looks fantastic!

Taking a break from the traditional Easter ham; RickyBobby smoked up this brisket for the family. Check out that bark and smoke ring! Well done, sir!

theroc had an epic Easter cook this year, at his nephew's place. The meal included grilled lamb racks served with salsa verde, chimichurri and spicy mint yogurt sauces. Great presentation!

troymeister didn't think he could be on AmazingRibs.com with out having "Amazing Ribs" so......here they are. What beautiful color!

I am sure Polarbear777's smoked salmon with hollandaise was a huge hit at his house. Sign me up for this one!

goosebr160 threw together some New York strips for the family. Perfect, wall to wall medium-rare. What more can you ask for? Well done!

Attjack is always experimenting with his outdoor cooking. Check out this smoked spicy-jerk cauliflower and smoked chicken. What a combo.

surfdog whipped up some amazing chicken fajitas for his parents, on request. It looks like they had to be a big hit!

Making his "HOT From the Pit!" debut, I give you bbq_joe's chicken drum sticks on his kamado. Gorgeous color on those legs, my friend! We are looking forward to seeing many more cooks from you!

FishTalesNC knows how to put the SnS and GrillGrates to work. This one is more about the action shot.......check out that amazing sear in action! Bring the heat!

HouseHomey is well known for putting together some incredible burgers. However, this guy can also throw together some of the most insane wings that I have ever seen. Don't believe me? Check out these brown sugar and yellow pepper/apricot coulee glazed wings with alder wood smoked salt. Fantastic Homey! He had that kettle loaded down!

Stratfordwill mentioned in his post that he is pretty new to the smoking game; you would have no idea after seeing this rib cook. Well done! Bring on the rib candy!

How about some pizza for breakfast? Not a problem at Captain Mike's. This breakfast pizza had a little parm, some Jimmy Dean, fresh mozz, holler-pain-yos, cracked pepper, a drizzle of EVOO, and topped with a couple of fried eggs. YUM!!

Our good friend from across the pond, Elton's BBQ, smoked up a bacon-stuffed pork loin on his gasser. Check out those slices. Nice work Mr. Elton!

cashelton went all out for Cinco de Mayo this year. He fired up his PBC and made some pork shoulder and al pastor tacos! What a treat that must have been.

Ernest was at it again.....all month. Check out these amazing flanken cut ribs. Cut thick and served with a side of mushrooms.

Our very own recipe tester, Troutman, was at is again. This was his version of a "quick Sunday meal" A few Berkshire pork tomahawks with fresh chimichurri, bacon wrapped shrimp with cheese/pepper stuffing, grilled portobellos, elote corn salad and grilled radicchio with vinaigrette. Spectacular!

I usually refrain from adding my own cooks to this list, but I had a pretty special cook this past month, so I thought I would share it with you all. This was a Snake River Farms Gold-Grade ribeye. I reverse seared this baby and it was the best steak I have ever made. It was absolutely amazing.

Your assignment- sharpen up your photography skills & make it hard on us to pick which pics make the cut next month.

I want to thank everyone for a wonderful month of pictures! This month was above and beyond! Cheers!

Be sure to visit the brand new "Show Us What You're Cooking (SUWYC) - Volume 13, Spring 2019 " topic to show off your cooks!

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.

Here are the most recent shows:

Rewind to some classic 2017 shows from members you know!

DON'T MISS THE CHANCE to be a guest on Greg's next PitCast!

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.

" 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.