Competition Bbq Review
Author: jeannie
The problem we had when we first started out was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition quality meats. Sure... anybody can slap a rack of ribs on a grill and cook some "average" ribs, but trust me, that will 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 needed to barbecue like the pro's. When we first decided to compete on the BBQ circuit in a few competitions, we started to look around 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 first ribs were tough, our chicken was rubbery and tasted like a used tire, our butts were dry, and our brisket was not even edible. To be honest with you...
We needed some serious help!
So... we bought a BBQ book or two, looked on the internet for some barbecue recipes, went to the Big Pig Jig as spectators, and we even bought a DVD made by a "professional" cooking team. I can't even explain to you how disappointed we were in these barbecue products! The books were 50% to 75% stuffed with useless recipes and they did not even 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 never gave any of the all important details on how to actually do it. We were disappointed 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 taste the competitor's BBQ. So, we decided to...
Go to the school of hard knocks!
That's right... we learned the hard, expensive, and long way. We dove right in and started testing different barbecue recipes every weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. We entered our first "backyard" barbecue competition and while we were there we gathered some tips from some very friendly, more experienced competitors. We spent hours and hours on the internet and BBQ forums searching for a tip here and a good barbecue recipe there. I'm telling you... we screwed up a lot of ribs and butts in the process. And slow smoking chicken and brisket right is even harder! The bottom line is...
We did all the hard work for you!
You
don't have to go through all that... you can simply buy "Competition BBQ Secrets" and learn in an hour or two how to slow smoke meats like the pro's. Your new book will save you about 00 and a ton of time in (not) making "mistakes". Our book does not contain a lot of useless barbecue recipes. It is more of an instruction manual than anything else. The best barbecue sauce recipe in the world will not help you if you don't know 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 will even give you a tip or two if you ask nicely. But how can you expect to learn everything they know 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 learn themselves! Some of them charge hundreds or even thousands of dollars to go to their cooking school! There's no need to go through all that... just spend .95 on "Competition BBQ Secrets". I guarantee you'll save hundreds, maybe thousands of dollars just by not cooking meats that are so bad that you have to throw it out or feed it to your dog!
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BBQ Tips or Site?
The story: Due to an accedent this past weekend, I was thrown into the position of cooking at out barbeque (i had been in charge of grilling some burgers throughout the day). Anyway, the original cook left no instructions and no one else even had an idea where to go. So i threw together a dryer version of a pork marinade I use and ended up making some amazing ribs. I had several peopl coming back for more after we ran out (even my 80 year old grandmother without teeth). So now I am in love with the Barbeque and restocked my fridge with more meats for BBQs throughout the month. I have more ribs (beef and pork), 2 whole chickens, brisket, and a few steaks. Needless to say my friends and family will be having quite a few parties this month.
The question: Anyone have ant recomendations. Anything will do. From choices of coal, wood, marinades, rubs, how to keep the temperture low enough, smoking, ect. A good site would be great(all I found didnt have much info). Thank in advance.
For grilling things over a direct fire (steaks, pork chops, boneless chicken breasts, burgers), there’s a cookout calculator at charcoalbob.com that might be helpful.
Just enter the details about your grill and the items you will be grilling and it will give you printed instructions for when to put on and turn each so that everything comes off the grill at the same time, grilled just the way you want it.
For traditional slow-cooked barbecue techniques and great advice you may also want to check out getyourgrillon.net/.