Bill, do you know of anyone that make a Montreal (injection type) steak
I have a question regarding the “stall” when cooking a brisket. Would it best to get through the stall without wrapping the brisket or would it be best to wrap it? Or does cooking at a higher temp like at 275 prevent the stall from happening all together? Any help would be appreciated.
In this month’s newsletter, I give you some simple and easy instructions for smoking a delicious boneless beef rib roast that you would be proud of placing in the center of your table on any major Holiday.
Our signature Chatham Artillery BBQ Southwest rub is back in stock! I also sent 100 shakers to Amazon (fulfillment by Amazon) for you Amazon Primers. That should be available next week sometime. Right now, there’s inventory available in our BBQ store at http://www.bbq-book.biz/ and inventory available through Amazon fulfilled by merchant (me).
And… the Sam’s Club National BBQ Tour Finals video is up on this newsletter page too.
Here’s the newsletter… http://www.bbqsuccess.com/boneless-rib-roast/
Competition BBQ Secrets
Just made some fantastic BBQ popcorn using your southwest rub.
Poped 1/3 cup popcorn kernels int the microwave; and then melted 2 TBS of butter . Poured half of the popped corn in a serving bowl, next poured half of the melted butter over popcorn, sprinkled southwest rub over, then the balance of the popcorn, the remaining butter and finally more southwest to taste.
This was some really great tasting popcorn! Try it!!
I found out the hard way how sometimes weather can have an effect on how your BBQ turns out. Convection fans in smokers can have a dramatic affect too. In general, you want to have a moist cooking environment in your smoker. It was dry as a bone in Vegas…
Also… $5.00 flat rate shipping thru the Holidays. And a video of the World Food Championships held at the Fremont Street Experience in Las Vegas.
Competition BBQ Secrets
I recently met a guy in Tennessee, Tony Rollo, who does an American radio show called American Age Radio. He loves BBQ and what’s more American than BBQ? We did a 30 minute show together and it’s ready for you to listen to. Here’s the link…
I’m in Las Vegas this week competing at the World Food Championships trying to stay out of trouble. Those dice are callin’ my name! Wish me luck!
Chatham Artillery BBQ Team
Here’s what just one listener said…
“Bill, that was OUTSTANDING! .All I needed was a Brisket sandwich and a big red soda. It just don’t get any better…
Thanks for including me!”