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Cooking Bbq

August 3rd, 2009



Cooking Bbq

Become a BBQ Master with Competition BBQ Secrets

Get your BBQ sauces right. Competition BBQ Secrets is just the tool to make a difference. Discover inside information for preparing the Chathan Artillery BBQ Team’s prize winning ribs. This is a great how to book for marvelous smokeing and barbequeing methods without tons of recipes for sauces and rubs.

Master prize winning brisket, ribs chicken and more with this book. “Competition BBQ Secrets” will allow you to become a top BBQ chef at smoking pork, beef, briskets and ribs.

This book will also tell you how to properly use finishing sauces and glazes on your barbecue recipes – the raspberry vinagrette based “secret” recipe for chicken is worth the price of the book by itself. It’s by far the best chicken I have ever tasted and took 9th place out of 50+ of the best teams in the Country – not too shabby! Just like most diners, comptetition judges prefer a sweet barbeque sauce!  Your family and friends can share in these trophy recipes.”

A judges taste buds must become numb after tatsting the same suaces over and over. Rib presentation is the first thing competition judges will grade you on. Combine your beans, coconut milk, bacon, green onion, thyme and habanero in a large saucepan. Cook over medium-high heat just until the mixture comes to a simmer. Suggestions for BBQ meat options and ideas for smoking and contest quality presentation of your product.

This is What You Get:

  • Very detailed and exact barbecue recipes to cook championship ribs, butts, chicken and brisket.
  • Each one is cooked differently and is explained in it’s own chapter.
  • Cookers – the different types and how you can slowbarbecue rib recipe smoke on anything from a professional offset smoker to your old trusty Weber kettle grill and everything in between.
  • Turkey smoking method.
  • How your wood choice will impart that sought after smoke flavor and smoke ring.
  • How marinades, brines, and injections will improve the quality barbecue recipes.
  • Rubs are absolutely necessary… leaving these out will produce boring meats. This book tells you all about them.
  • Your new book will also tell you how to properly use finishing sauces and glazes on your barbecue recipes
  • You will get some great information on competitions, how to prepare for competitions, and even a checklist of what to bring to a competition.
  • Details about approved Barbeque leagues such as names, websites, e-mails, etc.
  • Each BBQ Association has it’s own contests and you can find their schedules easily with the information in your new book. Easy to locate list of all competitions. Master trimming spareribs and briskets in the St. Louis Style.
  • A whole chapter on barbecue science – smoke rings and maillard reactions.
  • A complete list of resources for smokers, rubs, sauces, forums, and much, much more!

So, if you want to get a better idea of how to improve your barbecue cooking, this book give you recipes that are better than any barbecue you can get in any restaurant. Now… master the confidential recipes of awarding BBQ chefs. You will master a prize winning level of grilling when you finish this book.

BBQ Ribs Recipe by the BBQ Pit Boys

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The Secrets, Sauces, and Savvy of American Barbecue & Grilling


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Featuring: *Barbecue vs. grilling – why they’re different, and how to get the most out of each cooking method. *Charcoal hardware, from hibachis to high-tech. *Specific cuts of meat and recipes that make the best charcoal meals. *Sure-fire ways to start and arrange your charcoal, for glowing results. *Wonderful woods – the whys, whiffs and wherefores….


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