Competition BBQ secrets

by Bill Anderson from Chatham Artillery BBQ Team,

Competition BBQ secrets

Competition BBQ secrets Rating:
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Competition BBQ Secrets from Chatham artillery BBQ is an e-book on barbequing. If you are thinking about entering a BBQ competition then this book is a must, but even if you are just an enthusiastic back-yard barbequer and want to impress your friends and family, you should definitely give it a try.

Preparing a competition-quality BBQ truly is an art form. But with the right information, you too will be able to cook championship ribs, chicken, butts, and brisket that will taste better than anything you might have tried in a restaurant.

In Competition BBQ Secrets you will learn everything you need to know and then some. You will learn how to make marinades, glazes, and sauces, how to ensure you are using the correct temperature and time for different kind of meats, how to select the right woods or charcoals and what different techniques are used in producing the best slow smoked barbecue.

You will also get many award winning recipes with instructions on how to modify them to your own taste, and even how to create your own personal recipes. Competition BBQ Secrets from Chatham artillery BBQ is going to be the last barbeque book you’ll ever need.

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Note: This eBook Is Also Available In The Form Book You Can Get It By Following This Link
Competition BBQ Secrets Book

Reviews

Competition BBQ secrets
On-Site Review

After three years of cook-offs, one trophy here, one trophy there I bought this book, I read the dang thing at least five times. This past week-end, the Family Tradition cookers took reserve grand champs for the first time. IBCA cook in Willis Texas, 2nd chicken, 3rd ribs (highest ever), 9th in brisket.

Erik

“We took first place in pork ribs and in open pork”
On-Site Review

My name is Alan Smith. I am chief cook on the Pit Crew BBQ cook off team in Buda Texas – that’s close to Austin Texas. In March of 2006 a friend let me read a BBQ book that he had just received as a gift. One week later the town of Buda had a lion’s club cook-off. Me and my wife and my 13 year old son and 10 year old son borrowed a small pipe pit. We all loved every thing about cooking and the competition. There was 84 entered in brisket-pork ribs-chicken. Well we placed 3 rd in ribs 4 th in chicken 7 th in brisket. No money but a real nice 3 rd place trophy in ribs.

It was this BBQ book. So now I have built my own pit it’s 7ft long I put it on 20ft trailer 3ft wall around it with a top and stainless tables. We went to the Buda fire fest. 58 teams was there. We took first place in pork ribs first place in open pork and 3 rd place in texas red chilly.

Alan Smith, Pit Crew BBQ
Buda, Texas, USA

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