Get your BBQ sauces right Competition BBQ Secrets is just the tool to make a difference. Learn the confiential Chatham Artillery BBQ Team’s blue ribbon barbecuing techniques. This is a great how to book for marvelous smokeing and barbequeing methods without tons of recipes for sauces and rubs.
This book will show you how to cook “competition quality” brisket, ribs, chicken, and butts. In a short amount of time you can master slow smoking meats with “Competition BBQ Secrets”.
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! Contest judges are like most everyone else who enjoy sweet barbeque sauces! 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. Rib presentation is the first thing competition judges will grade you on. In a large saucepan combine the beans, coconut milk, bacon, green onion, thyme and habanero. Continue over medium-high heat until the ingredients come to a simmer. There’s meat selection, sauces, rubs, marinades, injections, meat preparation, smoker preparation, actual smoking, mopping, checking for doneness, pulling and cutting meats, turn-in box preparation, and a whole lot more than I have room to mention here.
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.
Cooker varieties - you can slow cook ribs on everything from the most expensive smokers to your 10 year old backyard grill.
Learn to smoke your turkey.
Proper wood selection will produce the top smoke flavor for your meats.
Why marinades, brines and injections add character to the meats.
It is imperative that you use a rub… 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.
This book contains a list of dates for BBQ cook-offs that different organizations host each year. We’ll also show you where you can get a list of all contests in one place. Learn the St Louis method of trimming spareribs and briskets.
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!
Read this book if you want to better your BBQ techniques and recipes to rival those of any BBQ cafe. Now… you can learn the secret barbecue recipes of barbecue Pro’s. Cooking at champion level.
Posted on October 5th, 2011 by the big chef
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