Beef Ribs Dinosaur Bones & Rub Sale!

Hello:beef ribs dinosaur bones

Our Championship Southwest Rub is on sale on Amazon now through the end of September. So now is the time to stock up for all those football parties! Go Dawgs!…

Buy 1 and get 10% off
Buy 2 and get 15% off
Buy 3 or more and get 20% off

Enter the Promo Code “rubpromo” without the quotes on the last Amazon checkout screen.

Use this link to order… Southwest Rub

Now on to the September BBQ newsletter – how to buy and smoke
dinosaur bones beef ribs. Here’s the video link…

http://bbqsuccess.com/beef-ribs-dinosaur-bones/

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

BBQ News & Big Sale – Figuring BBQ Cook times…

Hello BBQ Friend:smoked brisket

One of the questions I get asked on a regular basis is how long does it take to smoke a cut of meat? After all, you don’t want to be late for that dinner party, tailgating, catering event, or contest turn in, do you? So… this month’s newsletter is about getting your BBQ done on time every time and never making your guests wait for that mouth watering smoked delicacy. The newsletter link is below, but first let me tell you about our free rub giveaway sale…

Sizzlin’ Summer Spectacular Sale…
Use coupon code “summer” without the quotes

I’m trying to migrate all my sales to Amazon, so need to liquidate all my in-house inventory. Note that this sale pertains only to items purchased in our shopping cart at www.bbq-book.biz

This is a little complicated, so pay attention. Basically I’m GIVING AWAY rub and thermometers with orders of $39 or more.

So buy any of these items…
2 Chatham Artillery BBQ Southwest Rubs
1 Maverick ET-732 thermometer
1 Maverick ET-73 thermometer
2 DVDs
2 Competition BBQ Secrets books (paper version only)
or any combination of shipable products excluding those below that totals $39 or more
eBooks can not be included

And get one of these free…
(Item Name – Value – Quantity Available)
Maverick ET-87 single probe thermometer – $19.95 – 14
3 Little Pigs Kansas City Touch of Cherry rub (12.5 oz) – $12.95 – 14
3 Little Pigs Kansas City Championship rub (12.5 oz) – $12.95 – 12
Oak Ridge Secret Weapon (16 oz bag) – $14.95 – 7
Smackers Rub (5.5 oz 2 pack) – $12.95 – 58
Master Que Rub (6 oz 2 pack) – $12.95 – 43
Eat Barbecue Zero to Hero rub (6.7 oz 2 pack) – $16.95 – 54

Remember – only one of the free items per order. You can submit multiple orders if you want. The $39 total must be from the 1st list and not the free items. If your order does not follow these rules, it will not be shipped and will be refunded. Note that quantities are limited on some of these items, so first come, first served!

This sale end at midnight EST on August 17th

Use coupon code “summer” without the quotes at checkout in our shopping cart only – www.bbq-book.biz

Here’s the newsletter…
http://www.bbqsuccess.com/bbq-cook-time/

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team
BBQ Store – www.bbq-book.biz

 

Smoked fresh ham…

Bill:

I am a whole hog over live hickory coals man and have the time down for a 200 lb hog(24 h)….I, however, am going to step outside my comfort zone and try my hand with a 22 lb ham on my concrete block pit which I cover with refrigerator cartons when barbecuing the whole hogs. I do have a
Thermoworks thermapen but no way for ambient temp….but I would like to know what you think an approximate time would be the ham. I do not want to keep rasing the cardboard checking internal temp all the while losing heat because of my lack of experience and confidence.
Mike

Serious complaint…

Bill,

I just received my order from you that included your new Southwest rub, and my complaint is…why didn’t I order this earlier…This stuff is good!! Even better that the RMP rub, which was really good. I have used some pretty popular rubs, like Oakridge etc…and this rub is, in my opinion, better that those.
I will be ordering more of this stuff.
Thanks again for everything…

Brad G.
Best wishes to you and yours

Wiley’s Championship BBQ new book review…

BBQ Friend:
wiley's championship bbq book
First off, I hope everyone has a great July 4th BBQ weekend!

My friend Wiley McCrary has been busy lately writing all his secrets down in a new BBQ book – Secrets That Old Men Take To Their Graves.

Wiley was one of the old school pitmasters who paved the way for our modern BBQ competition scene. Trust me, you’ll want to get a copy of his new BBQ cookbook. It’s one of those “must have” books that should be on every aspiring pitmaster’s shelf. Here’s the review…

http://bbqsuccess.com/wileys-bbq-book/

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team
BBQ Store – www.bbq-book.biz

BBQ Side Dishes

Hello:

The Memorial Day weekend is fast approaching and I know you’ll be doing some BBQing. bbq side dishSo… here’s a newsletter on smoking some great side dishes to go with those main dishes. Also included in this newsletter is some info about my Sister’s Funny BBQ Clothing. And some very useful information on how much food and meat to buy when feeding a large group of people. Read it all here…

http://www.bbqsuccess.com/bbq-side-dishes/

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team
BBQ Store – www.bbq-book.biz

Smoked Stuffed Spiral Pork Loin

Hello BBQ Friend:stuffed pork loin

I was about to do a stuffed pork loin video and then Harry Soo of Slap Yo Daddy BBQ Team beat me to the recipe. He’s a great pitmaster and I couldn’t improve on what he has done very much, so here’s all the details…

http://www.bbqsuccess.com/pork-loin-spiral/

Happy Easter!

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

How to BBQ better

Hello, My name is D’amico Hall and I have tried to BBQ for my family and friends that would please them for days on end. But, I feel my skills are lacking something. I can make a dry rub ( no mustard, medically allergic to it ) where it is somewhat spicy, somewhat sweet ( Cayenne pepper  and brown sugar are in the rub) with enough pull to it to have texture. My pork steaks and chicken are ok too, and my family and friends enjoy it, but I feel I could do better. I want to be able to BBQ the right way. I want to learn how to smoke any meat I desire, the right way. I want to know what to do and what not to do to my meats. Is there anyway you can assist me in my endeavor to BBQ the right way? Also, I am disheartened that you are not competing anymore, but glad you are going to spend more time with your daughter, as I have 4 girls and a son myself, so I understand how you must feel. I do hope to hear more from you and hope you enjoy the time off from competition. Is there a book out there on creating rubs for various meats, fish, poultry, if so, can you steer me onto them ,regardless if it is your own recipe or someone else that you enjoy and don’t mind telling me about them.
Thank you for your emails and hope to hear from you soon!

New pork butt rule

Bill:
Copy of new rules for Pork Butt.
Pork Rule FAQ
March 13, 2014
Pork FAQ
Rule 10)
Pork: Pork is defined at Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection.  After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook’s discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of these.
1.  What does ‘once cooked’ mean? Answer:  The KCBS board of directors considers the FDA guidelines for safe cooking temperatures the definition of cooked.  In the case of pork that is 145 degrees F with a 3 minute rest time.  Visit USDA.gov for more info.
2.  Can a butt be trimmed down to just the money muscle and still be considered a legal entry? Answer: No.  The rule states that pork must be cooked whole.  Trimming means to remove unwanted fat or gristle, anything beyond that is considered parting.
3.  Once the pork reaches a temp equal to or above 145 degrees, can I remove the money muscle and then return the rest of the butt to the cooker? Answer:  Yes, but the money muscle must be held at a proper temperature as defined by the USDA or cooled by USDA guidelines.
Will comp cooks seperate the Money Muscle and carmelize like chicken thighs or ribs?
I would like your thoughts..please
Thanks,
Ken