We're curious about: BEYONDFIT
Looking for Accurate Weather Forecasts? Click here.

Idea: competition bbq secrets

Welcome to http:// bbqbook .az.com

AZ AZ.COM 2011 ZORGIUM: The owner of the unique content which we abstracted has a web page that our search engine cached here. For your convenience, our search engine enhancement has rendered it script and pop-up free. Proceed from our abstracted version to the owner's website in our frame page when you have determined you have further interest. We've included a hyperlink above in blue that will take you to the original fully formatted article and sources when clicked. We've also included hyperlinks to alternatives below in blue. AZ.COM AZ Zorgium provides endorsement free abstractions.

These following stats are for our tracking and internal use only:
SiteClicks: 59%, SegmentsViewed: 94%, Weight: 66%
ForwardChainedVisitors: 67%, LinkBacks: 68%, VerControl: 1.18

IDEA Alternates: bsaes somlor iwgs4 addictionf ordernw
IDEA Favorites: howtowinchess alex1560 azaldouspi18az frozen1 azdeepvoicemasteryaz thestopsnoringcenter aztenkeysaz az50wise4az comisionesfb az-clickbank-az az-cbmarketer-az azgoalsmentoraz azjbffedaz az-ben715-az

Abstract

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
Pros. Soon youll be able to cook on a level that you never knew even existed.
Read on...

Updated:

From: Bill Anderson
Chatham Artillery BBQ Team
Dear Friend:
I barbecue recipes 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 2009 and 2010 we won 8 Grand Championships. Now that may not
sound like much at first, but we are not one of those teams that
competes every weekend. As a matter of fact, we could seriously claim
to be one of the winningest teams in BBQ history (if it was a quality
contest instead of a quantity contest). You see... those 8 Grands came
in about 16 KCBS sanctioned contests. Actually it was 7 KCBS Grands and
one FBA Grand. Anyway... that's a 43% KCBS win rate. Nobody else even
comes close to that win rate! The top three KCBS Team of the Year teams
in 2010 had win rates of 27%, 19%, and 32% respectively. If you go by
win rate, Chatham Artillery BBQ blows everybody out of the water! But
unfortunately, TOY results are calculated based on how well you do in
your top 10 contests, so you can see why a team that only competes in 8
has no chance at all.

bbq recipes

(To order now, click HERE).

We are 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 1s bbq contest grand champion t 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 own back yard or while tailgating at the stadium. 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 Barbecue chicken recipe 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!

(To order now, click HERE)

Don't take our word for it, read what these people had to say...

Bill, I have been doing competitive BBQ cookoffs for 5 years around
Austin. I have a shelf full of cookbooks and your e-book is by far the
best I own. I use the rib recipe to the letter and have had great
success with it. Last week I tied for 1st in ribs at the Hays County
Fair in Texas. That qualifies me for the national BBQ cook-off in
Meridian, Texas next week. I have also won in 2 other major contests
following your recipe in the past year. As an aside - I have been
cooking the super-trimmed briskets lately. They are not less tender,
juicy, etc than cooking a whole brisket. A lot less cooking space too!
Since we only turn in 7-9 slices, sort of makes sense. PS - I always
had trouble with ribs until I read your e-book. Thanks, Dave Bliss
Texas-Que-Step

Bill: wanted to let you know that your book is wonderfull , so much
info. We used some of your suggestions along with our ideas and were
grand champions at our 1st BBQ cookoff. Everyone should get your
book--packed full of info. Tom Mashos Fossil, Oregon-- Smok'n Hot BBQ
Team

Many more testimonials... Just click HERE!

(To order now, click HERE)

We give you 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 barbecue 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.
* 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.
* 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!

What we don't give you is a bunch of useless barbecue sauce and
rub recipes that are in other books just to make the book "look"
bigger. Don't get me wrong... we do give you exact details on the
barbecue recipes we use for chicken, ribs, pork, and brisket. These are
the exact barbecue recipes we use in the contests. Why would we give
you 73 pages of untested sauce, rub, and marinade recipes and let you
pick which "loser" to use in a contest? Our barbecue recipes are "tried
and true". One book we bought wasted the whole first chapter on the
definition of "barbecue" and where the word barbecue originated from.
If you want a history lesson, do not buy our book! Your time is
valuable and we're not going to waste it with a whole lot of useless
"filler" to create a book with a lot of useless pages. This is done by
others to make it "seem" like your are getting your money's worth. We
provide all you need to know in a short but sweet 62 pages. So... if
you want to save a lot of time and money and be the "hero" at your next
cookout, click the link below and download your eBook instantly right
after payment.

Benefits of an eBook....

eBooks are in Adobe Acrobat .pdf format and you will be directed
to the download page immediately after payment. Here are the benefits
of the eBook...
* Speed - you will receive it immediately and shipping is FREE.
* Live links - throughout the book, there are many, many references
to external web pages that contain a wealth of information that you
need to read. With the eBook, just click on the blue "hyperlink"
and you will instantly go to that web page.
* Bookmarks - The entire table of contents is "bookmarked" for your
convenience. Just click on a chapter title and you immediately jump
to that chapter. At the end of the chapter, you can jump back to
the table of contents.
* Color Pictures - There are many pictures in the eBook that are
color.
* Printable - The book is only 73 pages, so it's easily printable
after downloading.
* You can also buy the paper version if you want.

This book is not just for BBQ competitors... it was written with
the backyard and tailgating enthusiast in mind. Anyone can use the
barbecue recipes in this book right in their very own backyard, while
tailgating at the stadium, in a local cookoff, or in a serious
competition like the Big Pig Jig or Memphis in May. We've even done a
few big catering events for 300+ people. Every one of these 300+ people
said our barbecue ribs were the best they have ever eaten. My older
sister says "... I'll never eat another rib in a restaurant again. When
are you going to cook some more? - I need another fix!". satisfaction
guaranteed

Full 60 Day Money Back Guarantee

If, for any reason, you are not satisfied with your barbecue recipes,
just send the processor (Clickbank) an email and they will immediately
refund your money. There is a link to do this at the bottom of your
email receipt. It's simple, easy, and fast.

Get your "fix" Today! Two versions available
(be sure to click on the correct button for paper or eBook format)...

eBook
- For those of you who want instant access to the eBook in PDF format
which can be downloaded right after payment, just click on the button
below...

bbq book-

payment methods-

Paper Book - For those of you who are "old fashioned" and prefer the
paper book, click the link below. (if you don't have a PayPal account,
you can still pay with any major credit card - just be sure to click on
the link that says "Don't have a PayPal account? Use your credit card
or bank account")...

-PayPal - The safer, easier way to pay online!

Other products available in our BBQ Store like...
Dual Probe BBQ Thermometers
Clip on BBQ light
Foods of the Southland cookbook
Confessions of a Butcher eBook
& Oak Wine Barrel Wood

Just click HERE dual probe barbecue thermometer barbecue wood

Don't forget to subscribe to our FREE Newsletter...
Once a month, we'll send you a great newsletter with valuable barbecue
recipes, tips, tricks, and tools to help you cook the perfect BBQ!
Just click here - it's FREE!

[Home] [Contact Us] [Affiliate Pgm.] [Free Newsltr.] [Testimonials]
[Order Now!]

[Privacy Policy] [Terms of Use] [Site Map]

Competition BBQ Secrets
Home-
Contact Us-
Affiliate Pgm.-
Free Newsltr.-
Testimonials-
Order Now!-
barbecue articles

If you like this page, tell everybody by clicking the button...

Bill's Google profile...

-

End of Abstract

View Full Article

Find other ZORGIUM pages using AZ.COM:

Enter your search keyword(s) into the search input field of http://az.com
The zorgium specific results appear in the right hand margin.

Find other ZORGIUM pages using your favorite search engine:

Enter your search keyword(s) and the keyword "zorgium" into the search input field of http://bing.com, http://yahoo.com or http://google.com.

Heads up: There's an ongoing spamdexing of Google searchbot algorithms. Sites that are 'copies of copies' and cloaked sites which include Zorgium keywords presented to search engine crawlers yet garbage content presented to human visitors were hosted on thousands of IP addresses and domains registered immediately after the introduction of Zorgium in November of 2009. The Hostgator/'The Planet'/Softlayer datacenters in Texas seem to be the epicenter of this activity in conjunction with anonymously registered domains of various TLD's but primarily .info domains at Godaddy which, in our opinion, has some sort of connection to the domains of goldmint.in and goldmint.org. Google has begun to notice this and has begun to lower the ranking of these sites and put our original sites back on top of the search rankings. These actions, as far as we can tell, negatively impact the use of the keyword 'zorgium' as a search term and provided little benefit, if any, to the perpetrators.

ZORGIUM note to content providers: If you don't want your page to appear in Zorgium's search abstraction then put an exclusion for "Zorgium" in your web server's robots.txt file.

DISCLAIMER: Zorgium is a free world-wide-web engine from AZ.COM. You may use it, but by doing so you agree that your use of other people's information discovered via our website is entirely your responsibility. Enjoy!