Members Only: Meathead’s Amazing Photo Challenge!

[Huskee]

BE AMAZING! Take a beautiful picture of something that you made with one of our rubs or our sauce, show our bottle in the picture, and tell us a little about it. Perhaps something like this




If we love it we’ll use it in the "HOT From The Pit!" monthly newsletter, social media, maybe in a recipe, maybe even in a book, and we’ll thank you with an embroidered Pitmaster Club patch and sticker.




How To Enter:

Just post the picture in the current open seasonal "Show Us What You’re Cooking" topic found here to get your entry in for the patch and sticker and bragging rights. If we use your photo in our newsletter or social media, we will contact you for a mailing address.

The fine print:

Photo must be original and taken by you. It must show one of our products. If we use it in a social media or advertising promotion we will send you the patch and sticker. By posting it you give us and our partners permission to use it in promotions with credit to you.

And we’ll especially love you if you post your picture on social media, tell folks they can buy the rubs/sauce on https://amazingribs.com/flavor , tag our page (links below), and add #meatheadsamazing to your post.

• Facebook: https://www.facebook.com/amazingribs
• Twitter: https://twitter.com/meathead
• Instagram: https://www.instagram.com/amazingribs

[Jerod Broussard]

SO GOOD!!

[Mark V]

This is one of my favorite things about this place.

[WayneT]

You can sew that patch onto your toboggan.

[JCBBQ]

😂😂😂

[ItsAllGoneToTheDogs]

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1347764-show-us-what-you-re-cooking-suwyc-volume-28-winter-2022-2023?p=1354127#post1354127

Use whatever y'all want, though I'd suggest a disclaimer about smoking the container

[ItsAllGoneToTheDogs]

Meathead go for it, Happy New Year

[ItsAllGoneToTheDogs]

Meathead if you want I can send you the full size file since the website is already compressing this one, just hit me up in PM for how to get it to ya

[Meathead]

Good enuf for social media! Thanks!

[Richard Chrz]

Smoked pulled pork bbq pizza. The pizza crust was baked in the oven though. No pizza sauce, used a mozzarella cheese base, added the pulled pork, some green onions. The crust is a 72 hour ferment sourdough, built a bit thicker to support the heavier toppings. Then topped it with Meatheads KC Bbq sauce.

[DaveD]

Absolutely gorgeous!!

[treesmacker]

Wonderful! For anyone who likes a sweet touch Carolina Gold makes a good sauce for this; only if not using the Meathead's.

[Alan Brice]

Food as Art! Amazing Richard!

[Old Glory]

Smoked Pork Tenderloin, home-fried potatoes, and green beans.

[treesmacker]

OK Jerod Broussard I converted that SDAEHTAEM sauce to MEATHEADS... bet that'll taste even better...sorry, my OCD! Or, it might be those Highlights Magazine "what's wrong with this picture" I studied as a kid!

[jfmorris]

Well, the other issue I have with this picture is that the CAP IS ON THE BOTTLE!

If you are gonna drink the sauce, just do it for real Jerod Broussard !!!

[Jerod Broussard]

jfmorris wrong, no cap.

[jfmorris]

Jerod Broussard my apologies! Now that I enlarged it by like 1000%, I can see that those are indeed the threads of the bottle, and that you are not kissing the cap, like I thought on first glance!

Carry on with your BBQ sauce swilling ways!

[Huskee]

Just a little clarification: Please post your cooks, w/ Meathead's sauce & rub bottle(s), in the current SUWYC topic, it's easier to browse one place for those shots.