September 27, 2019
Fall is officially upon us in the northern hemisphere, but don't go puttin' that smoker away just yet, it's still HOT In The Pit!
September's "Great Giveaway" Winner!
The "Great Giveaway" Sweepstakes winner for September 2019 was 2nd-year member Chris Sorensen . "Just one more Amazing reason to be a member", Chris said. We couldn't agree more!

Chris, 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
  • 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! Do the math, your odds are 1 in 1,333 over the course of a year!
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, and it happened again in July! 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!
If you'd prefer this newsletter delivered to a different email address, simply visit the footer and click the Update Profile link as shown by the red arrow below. There you can change the email address this newsletter goes to, permanently.
2020 "Meat-Up" In Memphis Is Set!
Mark your calendars for next summer! July 31st, 2020 - 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
  • 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!
More New Stuff From Meathead's Next Book!
Smoke And Fire Cocktails
New twists on your favorite drinks!

Start with your favorite cocktail recipe, chill it because smoke is attracted to cool surfaces, pour it in a stainless steel pan, and toss it on your smoker or set up your grill in two zones and throw wood on the hot side. Keep the temp below the alcohol boiling point of 174°F. Smoke it for 15 minutes. MUCH more info on smoked cocktails here!
The Shooting Star: The Shooting Star has both the smoked anise and the smokiness of Scotch in it. Recipe here!
Raspberry Barbecue Sauce: Here’s a fun riff on the classic Kansas City sweet red barbecue sauce with an exotic undertone. You’ll know the raspberries are in there, but give a prize to the guest who can guess the secret ingredient that makes it so appealing. And the best part is this sauce is really quick and easy. Recipe here!
Here's a photo, courtesy of Michael Brinton, of Meathead's Raspberry BBQ Sauce on a couple racks of ribs (we're still waiting on smellavision & tasteavision):
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!
Welcome to Fall folks! It is that time of year; the leaves are falling and the sounds and smells of football tailgate parties are everywhere. We have already had some great posts thus far in the new season. Take a look below to see what our members have cooked up so far from both our now-retired "Show Us What You're Cooking (SUWYC) - Volume 14, Summer 2019" topic and our brand new "Show Us What You're Cooking (SUWYC) - Volume 15, Fall/Winter 2019-2020" topic!
Let's kick this off with a post from the Pit Boss, Huskee. Check out this amazing pork shoulder he made on his 26" kettle with the Slow 'N Sear, using Henrik's Original KC Royale Pork Rub. Nice work, boss!
Next up, we have a short rib cook from RichieB. He made his very own Cabernet sauce for this cook on his gasser.
Richard Chrz was whipping up some cast iron magic this month. Check out this king salmon & shrimp paella in his Lodge 12" cast iron chef skillet. Wonderful presentation!
Attjack cranked out an awesome pizza featuring c hanterelles and shallots on white sauce. And check out that perfect crust on the bottom!
Ernest has outdone himself again with his latest creation. Here is his version of chicken enchiladas! WOW!
HawkerXP is proving to us just why the PBC ribs are so great! Check out he color on those ribs!
Our friend Nate was took his first crack at doing beef ribs and I think he did very well! Check out that bark and smoke ring, gorgeous! Nice work!
The Burn used the old trusty Weber Kettle to make some knock out g rilled chicken shawarma with homemade laffa. He used the SnS, Vortex and the Hovergrill with his pizza stone for this cook. That is quite the cooking combo!
Troymeister made time for a day of cooking that I think we all need to try...."Everything Fresh Day!" Here is what was on the menu, F irst Course : homemade gazpacho, fresh tomatoes from the garden, cucumber, last of the last corn, storebought avocado; Andalusia, look out! Second Course : fresh spinach, warm potato, carrot, green bean, topped with local chicken breast from the farmers market, pickled red onion vinaigrette dressing, garlic crostini...Total hit...Served on the Drip 'N Griddle Pan!...
Who doesn't love seeing a #RibFace?!? goosebr160 smoked up some beef ribs for his family on his Kettle and SnS combo. Check out that #RibFace!!
Troutman baked up some real comfort food this past month. As he says, " The Hasselback spuds come marching home be joined by my favorite SVQ picanha and some greens." Great meal, sir!
Now we take a trip to the other side of the pond.....Our friend Henrik made some glorious baby back ribs on his offset smoker. Rubbed down with his very own KC Royale Rub. Check out the texture on those ribs. Way to spread the BBQ love in Sweden!
To round out this month's edition, we need to take a trip down to South America. We all know that Ahumadora is always making fine meats for the masses down in Argentina. In this case, he was hosting a BBQ class for some students of his. It looks like he hit it out of the park! Some of the items on the menu were ribs, pork crown roast, brisket, pulled pork and wings. All on his very own custom smokers.
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.