E-book Category: Cooking
E-book Title: Professional Barbecue Recipes
Author: Bill Anderson
Book Description: Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would you believe me if I told you that "competition BBQ" is better than any barbecue you can get in any restaurant? Now... you can learn the secret barbecue recipes of barbecue Pro's. Soon you'll be able to cook on a level that you never knew even existed. Read on...
Dear Friend:
I remember when I first sunk my teeth into a "competition quality", slow smoked rib... I could not believe what I was tasting! Tender, juicy, rib meat that just melted in my mouth and exploded with flavor. I immediately wanted to find the nearest barbecue restaurant owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck... I actually thought those restaurant ribs were pretty good until I tasted a competition rib. It's a whole different ball game. These barbecue recipes and these BBQ competitors are professional and they work hard and take pride in their "art". I'm sure you have seen those BBQ competitions on the Food Channel or Discovery Channel so you know what I'm talking about.
My brother-in-law, Lee Sweat, is the real BBQ guru on our team. He has a passion for great BBQ and has studied barbecue recipes for many, many years now. Our team just recently took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ & Blues Festival (a FBA sanctioned event). We also were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize money...
We give you all the details like...
- 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 slow smoke on anything from a professional offset smoker to your old trusty Weber kettle grill and everything in between.
- 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.
- You have to use rubs... your meats will be bland without them. We tell you all about them.
- Your new book will also tell you how to properly use finishing sauces and glazes on your barbecue recipes - our 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! This was at the Lakeland Pig Festival in Florida which is the Florida State Barbecue Championship. In another smaller contest (about 30 teams at Boone Hall in Charleston, SC), this recipe took 4th place. And more recently, this barbecue recipe took 1st place in Barnsville, GA. We also placed 2nd in ribs and 2nd in pork in this event.
- We also give you some great information on competitions, BBQ Associations, how to prepare for competitions, and even a checklist of what to bring to a competition.
What we don't give you is a bunch of useless barbecue sauce and rub recipes that are in other books just to make the book "look" bigger. Don't get me wrong... we do give you exact details on the barbecue recipes we use for chicken, ribs, pork, and brisket. These are the exact barbecue recipes we use in the contests. Why would we give you 50 pages of untested sauce, rub, and marinade recipes and let you pick which "loser" to use in a contest? Our barbecue recipes are "tried and true". One book we bought wasted the whole first chapter on the definition of "barbecue" and where the word barbecue originated from. If you want a history lesson, do not buy our book! Your time is valuable and we're not going to waste it with a whole lot of useless "filler" to create a book with a lot of useless pages. This is done by others to make it "seem" like your are getting your money's worth. We provide all you need to know in a short but sweet 45 pages. So... if you want to save a lot of time and money and be the "hero" at your next cookout, click the link below and download your eBook instantly right after payment.
Benefits of an eBook....
eBooks are in Adobe Acrobat .pdf format and you will be directed to the download page immediately after payment. Here are the benefits of the eBook...
- Speed - you will receive it immediately and shipping is FREE.
- Live links - throughout the book, there are many, many references to external web pages that contain a wealth of information that you need to read. With the eBook, just click on the blue "hyperlink" and you will instantly go to that web page.
- Bookmarks - The entire table of contents is "bookmarked" for your convenience. Just click on a chapter title and you immediately jump to that chapter. At the end of the chapter, you can jump back to the table of contents.
- Color Pictures - There are many pictures in the eBook that are color.
- Printable - The books is only 45 pages, so it's easily printable after downloading.
This book is not just for BBQ competitors... it was written with the backyard enthusiast in mind. Anyone can use the barbecue recipes in this book right in their very own backyard or in a local cookoff or in a serious competition like the Big Pig Jig or Memphis in May. We've even done a few big catering events for 300+ people. Every one of these 300+ people said our barbecue ribs were the best they have ever eaten. My older sister says "... I'll never eat another rib in a restaurant again. When's Lee going to cook some more? - I need another fix!".
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