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I remember when my teeth sank into a competition quality, slow smoked ribs… I couldnt believe what I was tasting! Tender, juicy, rib meat that melt in your mouth and exploded with taste.
I immediately had to find the nearest barbecue restaurant owner and kick on the ass for me, eat hard, dry ribs all these years. Damn… I really thought those restaurant ribs were pretty good, until I tasted a contest rib. All of the game. Barbecue recipes and these BBQ competitors are professional and they work hard and they are proud of the art. Im sure you have seen those BBQ competitions on the food Channel or Discovery Channel, then you know what Im talking about.
In the year 2009, and in 2010, he won 8 grand championships. Now, this may not seem like much at first glance, but we are not part of one of the teams at the end of each week. As a matter of fact, he was seriously claim to be one of the teams in the baltimore GRILL in the story (if it was a quality competition instead of quantity competition). You see… the 8 Grands came in about 16 KCBS sanctioned contests.
In fact, it was 7 KCBS Grands and one FBA Grand. … This is a 43% KCBS win rate. There is no one on the percentage of victory! The top three KCBS Team of the Year teams in 2010 had win rates of 27%, 19% and 32%, respectively. If you happen to win rate, Chatham Artillery BBQ blows everyone out of the water! But, unfortunately, the Team of the Year results based on how well they are doing in the top 10 of the contests, so you can see your team only compete in 8 has no chance.The problem that I had when I started was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition and the quality of the meat. Of course… no one can use a rack of ribs on the grill and cook for about a half of ribs, but believe me, it will be the last place booby prize in every competition the BBQ. Im going to show you how to cook championship ribs in your back yard or in a tour of the stadium. Im going to give…
All the juicy details!
In his new book, Competition BBQ Secrets 300°, you are going to get the impossible to find important information like exact times and temperatures needed to barbecue like the pro. When we decided to compete on the BBQ circuit in a few races, I started to search for information and barbecue recipes on how to make things right, because I knew that was not going to win competitions with the trash we were cooking. Our first ribs were tough, our chicken is rubber and the taste of worn tires, our butts were dry, and the chest is still edible. To be honest with you…
We need a lot of help!
So… I bought a BBQ book or two, so I looked on the internet for some recipes for the grill, was the Large Pig in the Regeneration, as the audience, and even bought a DVD made by a professional cooking team. I cant even explain to you a little bit disappointed, we were in these barbecue products! The books were 50% and 75%, to cover the income unnecessarily and that is not to say that it is important secrets of time and temperature. The DVD was a joke. He showed the girl how to prepare for the competition, and showed him and another guy working a smoker, but that was not all the important information about how to do this. I was sorry to go to the Big Pig in the Regeneration. We had so much fun and it was a great event, but I have learned that you can not prove that the competition BARBECUE. So, we decided to…
Go to the school of life!
This is the same thing… I have already learned the very difficult, expensive and long. We dove on the right, and he began to experiment with different recipes for the bbq, for the weekend. Test different times, temperatures, rub, sauces, glazes, marinades, brines, injections, woods, charcoals, techniques of fire, water, pots, and many other techniques to produce better slow smoked on the grill. We entered our first backyard barbecue competition and while I was there, I picked up some tips from some very friendly, the competitors who have more experience. I spent hours and hours on the internet and BBQ forums searching for a tip, and the steak came. I want to say… I broke a lot of ribs and butts in the process. And slow smoking chicken and the right breast is much harder! The bottom line…
I do all the hard work for you!
It is not necessary to go through all of this, you can simply buy Competition BBQ Secrets and learn in an hour or two between them to slow smoke meats like the pro. The new book, to save almost 1000 dollars, and a lot of the time (not) making mistakes. The book contains a lot of useless recipes barbecue. It was more an instruction manual than anything else. The best recipe for the barbecue sauce in the world will not help if you do not know how to slow smoke meat properly. Learn with professionals in a competition it is not easy… if you are kind, competitive. Also please give a suggestion or two, if you are looking for on the road. But, how can you say that you know everything that I know in 15 minutes of conversation? It is not possible to teach everything that he has years and years of trial and error to find. The cost of hundreds or even thousands of dollars to go to culinary school! There is no need to go through all that… just spend $ 29.95 on Competition BBQ Secrets. I guarantee that you will save hundreds, maybe thousands of dollars, not cooking meats that are so bad, you have to throw it in the garbage, or food for your dog!Not to give you a lot of useless barbecue sauce and rub recipes that are in other books, to make the book look more. Dont get me wrong… Im going to give you the exact details on the barbecue recipes we use for chicken, pork, ribs and chest. These are the same as the barbecue recipes we use for competitions. Why should we give you 87 pages of the leaders of the sauce, rub, and marinade recipes and let you choose to lost for use in the race? Our barbecue recipes are tried and true.