Become a BBQ Master with Competition BBQ Secrets

Get your BBQ sauces right. The book Competition BBQ Secrets is just the tool to make a difference. This book gives you all the secret cooking methods that the Chatham Artillery BBQ Team from Savannah, GA uses to slow smoke award winning barbecue. this is a BBQ quide that includes several great tips on smoking meats but does not necessarily contain lots of cooking, suaces and rub ingredients.

This book will show you how to cook “competition quality” brisket, ribs, chicken, and butts. Inside “Competition BBQ Secrets ” you will learn in an hour or two how to slow smoke meats like the pro’s.

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! Most people prefer a sweet barbecue sauce and competition judges are people too!  Now you can enjoy the same prize winning flavor at home.”

Imagine that you are a bbq competition judge… tasting the same old bbq sauces over and over again. The first thing the judges do is look at your ribs and give it a presentation score. In a large saucepan combine the beans, coconut milk, bacon, green onion, thyme and the habanero. Cook over medium-high heat until it begins to simmer. Ideas for sauces, rubs, marinades and meat choices as well as cooking preparation suggestions and much, much more.

This is What You Get:

• Very detailed and exact barbecue recipes to cook championship ribs, butts, chicken and brisket.
• Each meat has an entire section dedicated to it’s method of preparation.
• 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.
• Proper wood selection will produce the top smoke flavor for your meats.
• Marinades, brines and injections for enhancing the flavor.
• Rubs are absolutely necessary… your meats will be bland without them. You will be educated on all there is to know.
• 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.
• Dates for upcoming events that various BBQ enthusiasts host during the year can be found in this 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.
• Resource guides for purchasing the top smokers, rubs, sauces, web sites and more!

Your favorite BBQ hot spots will be history after you become a BBQ master with this book. Now… collect inside information that only the blue ribbon winners know. Become a competition level BBQ king or queen in just one reading.