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The new version of Competition BBQ Secrets

 


    

The popular Competition BBQ Secrets book has been self published and sold in eBook format since early 2006. Now it is available in a professionally printed full color book suitable for resale in BBQ stores, online BBQ sites, bookstores, etc.


BBQ Competitions: What you need to get started

 

Competition BBQ Secrets was written by the Chatham Artillery BBQ Team - Grand Champions of the 2009 KCBS Tryon, NC Blue Ridge Barbecue & Music Festival, the Greenwood,
SC Festival of Discovery, the Kennesaw, GA Pigs & Peaches Festival, and also Grand Champions at the FBA Albany, GA Hasan Shrine Spring Festival. Our book has produced many a Grand Champion and backyard hero in addition to ourselves.

Just read the testimonials at visit official website here

 

We wrote this book because when we first started out as a competitive BBQ team, we found it so hard to find good, reliable information on how to cook competition quality barbecue. There were plenty of barbecue books available, but they were almost all cookbook style with 100's of useless sauce and rub recipes. The other books almost always left out important details like times, cooking chamber temperatures, or internal meat temperatures. Competition BBQ Secrets is different - it is more of a barbecue instruction manual than a cookbook.

 

For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it's chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning BBQ aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as "Regional Barbecue Sauce Variations," "BBQ Competitions: What you need to get started," "Barbecue Recipe Science" and "Collagen, Protein, and Fat," readers learn the details on exact times and temperatures so there is no room for error--and that's the point. It is what distinguishes this barbequing cookbook from all others--the author cuts away the bone and fat to get to the meat of the matter.

 


For purchase information, please visit here



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