Professional BBQ Competition Recipes!
Welcome to out BBQ competition recipes page!!!
Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs?
Would you believe me if I told you that "competition BBQ" is better than any barbecue you can get in any restaurant?
Now... you can learn the secret barbecue recipes of barbecue Pro’s. Soon you’ll be able to cook on a level that you never knew even existed. Read on.......I could not believe what I was tasting! Tender, juicy, rib meat that just melted in my mouth and exploded with flavor.
I immediately wanted to find the nearest barbecue restaurant owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck... I actually thought those restaurant ribs were pretty good until I tasted a competition rib.
It's a whole different ball game!
These barbecue recipes and these BBQ competitors are professional and they work hard and take pride in their "art". I'm sure you have seen those BBQ competitions on the Food Channel or Discovery Channel so you know what I'm talking about.
In 2006, our team took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ & Blues Festival (a FBA sanctioned event). We also were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize money...
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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.
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... Click here for the rest of the story!
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.......What the book contains
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 slowbarbecue rib recipe 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. Your new book will also tell you how to properly use finishing sauces and glazes on your barbecue recipes - our raspberry vinagrette based "secret" recipe for chicken is worth the price of the book by itself. It's by far the best chicken I have ever tasted and took 9th place out of 50+ of the best teams in the Country - not too shabby! This was at the Lakeland Pig Festival in Florida which is the Florida State Barbecue Championship. In another smaller contest (about 30 teams at Boone Hall in Charleston, SC), this recipe took 4th place. And more recently, this barbecue recipe took 1st place in Barnsville, GA. We also placed 2nd in ribs and 2nd in pork in this event.
A complete list of all the BBQ Associations known to exist with the web address for each. Each BBQ Association has it's own contests and you can find their schedules easily with the information in your new book. We'll also show you where you can get a list of all contests in one place. How to trim spareribs St Louis Style and how to trim a brisket.
A whole chapter on barbecue science - smoke rings and maillard reactions. A complete list of resources for smokers, rubs, sauces, forums, and much, much more!
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