Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
Have you ever been to a eating house and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would-be you believe me if I told you that "competition BBQ" is better than any barbecue you can get in any restaurant? Now... you can discover the private secret barbecue recipes of barbecue Pro’s. Shortly you’ll be able to cook on a level that you ne'er knew even as existed. See on...
Updated:
From: Bill Anderson
Chatham Artillery BBQ Team
Dear Friend:
I remember once
I 1st done for my teeth into a "competition quality", slow smoke-cured rib... I could not believe
what I was tasting! Tender, juicy, rib meat that just dissolved in my mouth and exploded with flavor. I instantly wanted to find the nearest barbecue eating house owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck... I actually thought those eating house ribs were pretty nice until I tasted a competition rib. It's a whole several ball game. These barbecue recipes and these BBQ competitors are professional and they activity 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 cognize what I'm talking about.
In 2006, our team 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 besides were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize money...
We are besides Grand Champions of...
- Hasan Shrine Spring Festival 2009 - Albany, GA (FBA) Several of the better teams in the Nation were there and we took 2nd in chicken, 2nd in brisket, and 1st in pork.
- Blue Ridge BBQ & Music Festival 2009 - Tryon, NC (KCBS) There were 78 teams present at this KCBS event. We placed 1st in ribs.
- Festival of Discovery 2009 - Greenwood, SC (KCBS) There were 58 teams present at this BBQ contest and we placed 2nd in brisket.
- Pigs & Peaches Festival 2009 - Kennesaw, GA (KCBS). There were 43 teams present and we placed 1st in ribs, 2nd in chicken, 4th in pork, and 3rd in brisket.
The problem we had once we 1st started out was the lack of quality information and elaborate barbecue recipes on how to slow smoke actually great, competition quality meats. Sure... anybody can slap a rack of ribs on a grill and cook several "average" ribs, but trust me, that wish get you a last place "booby prize" in every BBQ competition you enter. We are going to show you how to cook championship ribs in your back yard. We are going to give you...
All the juicy details!
In your new book, "Competition BBQ Secrets", you'll get the "impossible to find" important information like exact times and temperatures needful to barbecue like the pro's. Once we 1st distinct to vie on the BBQ circuit in a few competitions, we started to look about for information and barbecue recipes on how to do it right because we knew we were not going to win any competitions with the trash we were cooking. Our 1st ribs were tough, our chicken was rubbery and tasted like a used tire, our butts were dry, and our cut was not even as edible. To be honest with you...
We needful several serious help!
So... we bought a BBQ book or two, looked on the computer network for several barbecue recipes, went to the Big Pig Jig as spectators, and we even as bought a DVD ready-made by a "professional" cookery team. I can't even as explain to you how defeated we were in these barbecue products! The books were 50% to 75% stuffed with useless recipes and they did not even as tell you the important "secrets" of time and temperature. The DVD was a joke. It showed a guy preparing for a contest and showed him and another guy working a smoker, but they ne'er gave any of the all important details on how to actually do it. We were defeated going to the Big Pig Jig too. We had fun and it was a great event, but we found out that you can't even as taste the competitor's BBQ. So, we distinct to...
Go to the school of hard knocks!
That's right... we knowing the hard, expensive, and long way. We dove right in and started testing several barbecue recipes every weekend. Testing several times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and galore another techniques to produce better slow smoke-cured barbecue. We entered our 1st "backyard" barbecue competition and piece we were there we gathered several tips from several really friendly, more full-fledged competitors. We spent hours and hours on the computer network and BBQ forums searching for a tip here and a nice barbecue formula there. I'm telling you... we screwed up a lot of ribs and butts in the process. And slow smoking chicken and cut right is even as harder! The bottom line is...
We did all the hard activity for you!
You don't have to go through all that... you can just buy "Competition BBQ Secrets" and discover in an hour or two how to slow smoke meats like the pro's. Your new book wish save you just about $1000 and a ton of time in (not) devising "mistakes". Our book makes not contain a lot of useless barbecue recipes. It is more of an instructions guide than thing
else. The better barbecue sauce formula in the earth wish not help you if you don't
cognize how to slow smoke the underlying meat correctly. Learning from the pro's at a competition is not easy... sure - they are friendly enough in a competitive way. They wish even as give you a tip or two if you ask nicely. But how can you expect to discover everything they cognize in a 15 minute conversation? It's not possible for them to teach you everything that took them years and years of trial and error to discover themselves!
Several of them charge hundreds or even as thousands of dollars to go to their cookery school! There's no need to go through all that... just spend $29.95 on "Competition BBQ Secrets". I guarantee you'll save hundreds, possibly thousands of dollars just by not cookery meats that are so bad that you have to throw it out or feed it to your dog!
Don't take our word for it, see what these folk had to say...
Many more testimonials... Just click HERE!
We give you all the details like...
- Very elaborate and exact barbecue recipes to cook championship ribs, butts, chicken and brisket. Each one is au gratin otherwise and is explained in it's own chapter.
- Cookers - the several types and how you can slow
smoke on thing from a professional offset smoker to your old trustworthy Weber kettle grill and everything in between.
- How to smoke a turkey.
- How your wood select wish impart that sought-after after smoke flavor and smoke ring.
- How marinades, brines, and injections wish improve the quality barbecue recipes.
- You have to use rubs... your meats wish be bland without them. We tell you all just about them.
- Your new book wish besides tell you how to properly use finishing sauces and glazes on your barbecue recipes - our raspberry vinagrette based "secret" formula for chicken is worth the cost of the book by itself. It's by far the better chicken I have ever tasted and took 9th place out of 50+ of the better teams in the Country - not too shabby! This was at the Lake district Pig Festival in American state which is the American state State Barbecue Championship. In another smaller contest (about 30 teams at Backwoodsman Hall in Charleston, SC), this formula took 4th place. And more recently, this barbecue formula took 1st place in Barnsville, GA. We besides placed 2nd in ribs and 2nd in pork in this event.
- We besides give you several great information on competitions, how to prepare for competitions, and even as a checklist of what to bring to a competition.
- A complete list of all the BBQ Associations acknowledged to exist with the web address for each. Each BBQ Association has it's own contests and you can find their schedules easily with the information in your new book. We'll besides show you wherever you can get a list of all contests in one place.
- How to trim spareribs St Gladiator Style and how to trim a brisket.
- A whole chapter on barbecue science - smoke rings and maillard ress.
- A complete list of resources for smokers, rubs, sauces, forums, and much, more more!
What we don't give you is a bunch of useless barbecue sauce and rub recipes that are in another books just to do 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-be we give you 73 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 1st chapter on the definition of "barbecue" and wherever 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 do it "seem" like your are acquiring your money's worth. We provide all you need to cognize in a short but sweet 62 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 transfer your eBook instantly right after payment.
Benefits of an eBook....
eBooks are in Adobe Athlete .pdf format and you wish be directed to the transfer
page instantly after payment. Here are the benefits of the eBook...
This book is not just for BBQ competitors... it was written with the yard enthusiast in mind. Anyone can use the barbecue recipes in this book right in their really own yard or in a local cookoff or in a serious competition like the Big Pig Jig or Memphis in May. We've even as done a few big occupation events for 300+ people. Every one of these 300+ folk aforesaid our barbecue ribs were the better they have ever eaten. My older sister says
"... I'll ne'er
eat another rib in a eating house again. Once
are you going to cook several more? - I need another fix!".
Full 60 Day Money Back Guarantee
If, for any reason, you are not satisfied with your barbecue recipes, just send the
processor (Clickbank) an email and they wish instantly refund your money. There is a link to do this at the bottom of your email receipt. It's simple, easy, and fast.
Get your "fix" Today! Two versions accessible (be sure to click on the correct button for paper or eBook format)... eBook
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