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

Tips for a new BBQ competitor

Hello Bill, I’m going to do a B.B.Q. contest in Winchester, TN. on April 18th
and 19th. I will be in the Backyard Division ($125 entry fee) I’ll be against
about 10 other teams. I haven’t done a contest in 2 years. Do you have any tips
for me?? We’re going to do PORK RIBS and CHICKEN! (ANY CHICKEN) I’ve never done ANY CHICKEN. I always had to do THIGHS!! I could win up to $800!!! Write me
back. Roger

Fix your Rubbery Chicken Skin problems forever…

Rubbery Chicken SkinJust a quick note to let you know our rub is on sale on
Amazon for $14.95 a shaker with free shipping for Amazon Prime members. There’s
a limited supply of the BBQ Rub Trial Boxes on sale too at $64.95. These
Superbowl Specials end on Tuesday. The links to these great deals are
at…
http://www.bbqsuccess.com/amazon-prime/

Now, if you are still struggling with rubbery chicken skin like many pitmasters are,
visit this link for the answer to your problems…
http://www.bbqsuccess.com/rubbery-chicken-skin-2014/

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

New BBQ Rub Trial Box – Everything on sale!

BBQ Friend:bbq rubs

We’re getting to the last days of Christmas shopping and I would really like you to try all these Championship Rubs I have gathered together for you. The 7 rub Gift Box has been a popular seller and there are less than 17 left.

If that is too pricy for you, I have put together a nice BBQ Rub Trial Box with 6 top notch rubs in it. It comes in a regular Priority Mail box – not a fancy gift box. But it’s about $20 cheaper than the gift box.

In addition… EVERYTHING is on sale from now until Christmas. All the individual rubs, rub boxes, thermometers, books, DVDs, etc. BarbecueCoach.com memberships are 25% off with coupon code 65FF670D78. Shop while you can because some items will sell out fast.

Merry Christmas,
Bill Anderson
Chatham Artillery BBQ Team
www.bbq-book.biz

P.S. Don’t forget… $5 shipping through the Holidays only and please order before December 19th in order to ensure delivery by Christmas! Sales good through December 24th.