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.
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…
You will know all the details like…
• 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.
• Cookers – the different types and how you can slow smoke on anything from a professional offset smoker to your old trusty Weber kettle grill and everything in between.
• How to smoke a turkey.
• How your wood choice will impart that sought after smoke flavor and smoke ring.
• How marinades, brines, and injections will improve the quality barbecue recipes.
• You have to use rubs… your meats will be bland without them. We tell you all about them.
• We also give you some great information on competitions, how to prepare for competitions, and even a checklist of what to bring to a competition.
• How to trim spareribs St Louis Style and how to trim a brisket.
• A complete list of resources for smokers, rubs, sauces, forums, and much, much more!
For all the details, visit this link: Competition BBQ Secrets
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