Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
 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...
Dear Friend:
I remember when I first sunk my teeth into a "competition quality", slow smoked rib... 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. In more recent years, we won over $15,000 in prize money in 2009 and in 2010, we are already over the $10,000 mark in the first week of July...
 We are also Grand Champions of...
Hasan Shrine Spring Festival 2009 - Albany, GA (FBA) Some of the best teams in the Nation were there and we took 2nd in chicken, 2nd in brisket, and 1st in pork.
Blue Ridge BBQ & Music Festival 2009 - Tryon, NC (KCBS) There were 78 teams present at this KCBS event. We placed 1st in ribs.
Blue Ridge BBQ & Music Festival 2010 - Tryon, NC (KCBS), Back to Back wins! There were 87 teams this year. We took 2nd in chicken, 4th in ribs, 13th in pork, and 4th in brisket.
Festival of Discovery 2009 - Greenwood, SC (KCBS) There were 58 teams present at this BBQ contest and we placed 2nd in brisket.
Pigs & Peaches Festival 2009 - Kennesaw, GA (KCBS). There were 43 teams present and we placed 1st in ribs, 2nd in chicken, 4th in pork, and 3rd in brisket.
Florida State BBQ Championship (KCBS) at Daytona International Speedway on July 4th weekend 2010. Some of the best teams in the Country were at this action packed event on July 4th weekend.
2010 Dillard, GA Bluegrass & Barbecue Festival with a surprise 1st place brisket and a good 6th place chicken. A good showing with 15th in ribs and 14th in pork rounded out the grand.
2010 "The Real Squeal" Lyons BBQ & Bluegrass Festival in Lyons, GA. We were 4th in chicken, 3rd in ribs, 3rd in pork, and 2nd in brisket.
The problem we had when we first started out was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition quality meats. Sure... anybody can slap a rack of ribs on a grill and cook some "average" ribs, but trust me, that will get you a last place "booby prize" in every BBQ competition you enter. We are going to show you how to cook championship ribs in your back yard. We are going to give you...
All the juicy details!
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. To be honest with you...
We needed some serious help!
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...
Go to the school of hard knocks!
That's right... we learned the hard, expensive, and long way. We dove right in and started testing different barbecue recipes every weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. We entered our first "backyard" barbecue competition and while we were there we gathered some tips from some very friendly, more experienced competitors. We spent hours and hours on the internet and BBQ forums searching for a tip here and a good barbecue recipe there. I'm telling you... we screwed up a lot of ribs and butts in the process. And slow smoking chicken and brisket right is even harder! The bottom line is...
We did all the hard work for you!
You don't have to go through all that... you can simply buy " Competition BBQ Secrets" and learn in an hour or two how to slow smoke meats like the pro's. Your new book will save you about $1000 and a ton of time in (not) making "mistakes". Our book does not contain a lot of useless barbecue recipes. It is more of an instruction manual than anything else. 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. Learning from the pro's at a competition is not easy... sure - they are friendly enough in a competitive way. They will even give you a tip or two if you ask nicely. But how can you expect to learn everything they know in a 15 minute conversation? It's not possible for them to teach you everything that took them years and years of trial and error to learn themselves! Some of them charge hundreds or even thousands of dollars to go to their cooking school! There's no need to go through all that... just spend $29.95 on "Competition BBQ Secrets". I guarantee you'll save hundreds, maybe thousands of dollars just by not cooking meats that are so bad that you have to throw it out or feed it to your dog!
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