BBQ Injector...


                                                                                                                                                                            August 2011

Dear BBQ Friend:

     Well... the 2011 competition BBQ season is well underway for the Chatham Artillery BBQ Team. Out of 7 contests, no Grands yet, but we did manage to sneak in a couple 3rd places and a 4th and two first place chickens. We also took 1st place in brisket last weekend in Dillard, GA - that's two years in a row. Not too bad of a start I guess!

     Speaking of Dillard, Stephen Smith and Bad Byron Chibbq injectorsm of ButtRub.com fame took the Grand Championship last weekend. Everybody knows about ButtRub - you can get it in just about any grocery store these days and it's good stuff. But what I want to tell you about today is Stephen's "NoCents" BBQ injectors. If you are tired of pumping your old fashioned BBQ injector, then just read on for a great solution!...

I have a few requirements for a good injector:

     The NoCents injector goes above and beyond those requirements. The deluxe model, with it's full flow ball valve, will even inject liquids that have solids like pepper in them. For easier, one handed operation, you might want to opt for the standard model if you have no solids. The cool thing about these injectors is there is no pumping while injecting. Just pump up the sprayer once and you're good to start injecting. I can inject 4 butts in no time at all and no refills. And I can get a lot more injection in the meat - lots more than I could get with my old 4oz pump action injector. Maybe that's their secret of winning!

To order your's today, Just click on the injector or simply Click Here!

 

Here's a couple of short videos I took at recent contests...

2011 Dillard Bluegrass & Barbecue Festival in Dillard, GA...

 

2011 Blue Ridge Barbecue & Music Festival in Tryon, NC...

 

Update on last month's newsletter on Berkshire pork...

     I tried a few different sources for Berkshire pork, and the Boston Butts, in my opinion, are a better tasting meat than the stuff you can get down at the grocery store. But for competitions, it's too much trouble. The problem is that most of it is produced by small farms and the supply is inconsistent. And each butt is inconsistent. Some of them had a good money muscle and some didn't have one at all. If you can find a good, consistent source for butts, it may work for you, but otherwise, I suggest you stick with IBP or Smithfield. I have yet to find Berkshire spareribs that are not way too skinny. I was told that heritage pork is bred for their large hams and shoulders and the ribs are sort of a byproduct. So... I'll be going back to the Sam's Club stuff for now!

Remember... to watch exactly how we cooked and won 8 Grand Championships in the last two years, go to www.BarbecueCoach.com
Absolutely NO DETAILS LEFT OUT...

barbecue videos

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

Also... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

The Rocky Mountain Products Southwest rub is what we are using this year. Many teams have already won a Grand with it. It's the best "all around" rub I have ever tried. Especially good on brisket. I hear it's even good on scrambled eggs!...

bbq thermometer
foods of the southland
brisket rub

And more!...

barbecue thermometer

Click HERE - www.bbq-book.biz

 

 

 

 

 

   

 

Bill's Barbecue

 



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