
I just finished a good book on cooking competition quality barbecue entitled “Competition BBQ Secrets”. It’s one of the few books around that gives you ALL the details on how to slow smoke ribs, chicken, butts, and brisket. Important information like times and temperatures are not left to chance. Included also are chapters on fire management, wood selection, rubs, brines, marinades, sauces, turkey, and much more!
This book is not just for BBQ competitors…
It was written with the backyard enthusiast in mind. Anyone can use the barbecue recipes in this book right in their very own backyard or in a local cook-off or in a serious competition like the Big Pig Jig or Memphis in May.
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