Great Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...

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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 secrets of BBQ Pro’s. Soon you’ll be able to cook on a level that you never knew even existed. Read on...

Good Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket... Have you at one time been to a restaurant and ordered a plate complete with succulent, mouth watering, fall off the bone, ribs? Would you have faith in me if I told you that “competition BBQ” is superior than any barbecue you're able to aquire in any restaurant? Immediately... you are able to unlock the hidden truth of BBQ Pro’s. Soon you will gain the ability to cook on a level that you never knew even existed. Read on...

From: Bill Anderson Friday 7:17 AM
Chatham Artillery BBQ Team

Dear Reader:

I recall 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 only melted in my mouth and exploded with flavor. I immediately wanted to locate the nearest barbecue restaurant owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck... I in fact thought those restaurant ribs were pretty great until I tasted a competition rib. It is a whole different ball game. These BBQ competitors are pros and they work hard and take pride in their "art". I am quite certain you have seen those BBQ competitions on the Food Channel or Discovery Channel so you understand what I am talking about.

My brother-in-law, Lee Sweat, is the true BBQ guru on our team. He has a passion for good BBQ and has studied barbecue preparation instructions for a lot, a lot years immediately. Our team only recently took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ and Blues Festival (a FBA sanctioned event). We also were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize cash...

The dilemma he had when he first began out was the lack of quality info and detailed recipes on the way to slow smoke truly good, competition quality meats. Sure... anybody can slap a rack of ribs on a grill and cook a number of "average" ribs, however trust me, that'll get you a last place "booby prize" in each BBQ competition you enter. We will show you the way to cook championship ribs in your back yard. We will provide you...

All the juicy details!

In Lee's new guide, "Competition BBQ Revelations", you will get the "unlikely to locate" vital facts like exact times and temperatures needed to barbecue like the pro's. When we first decided to compete on the BBQ circuit in a small number of competitions, we began to look around for info and recipes on the way to do it right for the reason that we knew we were not going to win any competitions amongst trash we were cooking. Our first ribs were tough, our chicken was rubbery and tasted similar to a used tire, our butts were dry, and our brisket was not even edible. To be honest with you...

We needed a number of serious assist!

So... we bought a BBQ guide or 2 and went to Large Pig Jig as spectators and we even bought a DVD made by a "professional" cooking team. I'm able to't even explain to you how disappointed we were in these items! The books were 50% to 75% stuffed with useless preparation instructions and they did not even let you know the important "revelations" 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, however they never gave any of the all important details on the way to actually do it. We were disappointed going to Large Pig Jig too. We had enjoyment and it was a wonderful event, however we found out that you're able to't even taste the competitor's BBQ. So, we decided to...

Go to the school of hard knocks!

That is right... we learned the hard, over priced, and long way. We dove right in and began barbequing each weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire methods, water pans, and a lot other methods to produce better outcomes. We entered our first "backyard" competition and while we were there we gathered a number of techniques from a number of very friendly, more experienced competitors. We spent hours and hours online and BBQ forums hunting for a tip here and a recipe there. I am telling you... we screwed up many ribs and butts in the progression. And slow smoking chicken and brisket right is even harder! The bottom line is...

We did all the tough grinde for you!

You do not need to go through all that... you are able to simply purchase "Competition BBQ Revelations" and find out in an hour or 2 the way to slow smoke meats like the pro's. Learning from the pro's at a competition isn't simple... sure - they're friendly enough in a competitive way. They'll even provide you a tip or 2 if you ask nicely. However how can you expect to discover everything they know in a 15 minute conversation? It's not possible for them to educate you all that took them years and years of experimenting until a solution is found to discover themselves! A number of them charge hundreds or even 1000's of dollars to go to their cooking school! There is no must go through all that... only spend $29.95 on "Competition BBQ Revelations". I guarantee you will save $100's of dollars only by not cooking meats that are so bad that you've to throw it out or feed it to your pooch!

Do not take our word for it, read what these individuals had to say...

From eBay - Quick response - only in time for following bbq cookoff and won 1st THANK YOU!

Bill: wished to make you aware that your guide is wonderfull , very much info. We used a number of your suggestions together with our ideas and were grand champions at our 1st BBQ cookoff. Everybody ought to get your guide--packed complete with info on barbeque recipes , barbeque smokers , barbeque grills and barbeque sauce. Tom Mashos Fossil, Oregon-- Smok'n Hot BBQ Team

These are true recommendations from a recent rib cookout Lee and Laura did for the bank she works at... Jenni R. - "Those Ribs were Great! Good job! Very Tender!" Beth M. - ...said by a boss who is letting us take the day off to compete following Friday... "You will win! Those were Really Great!" Kelle H. - "Man!, Those were Good Ribs! Tender, Tasty. Loved 'em!" Ed C. - "Very, Really Great. How can I re-purchase?" Karen G. - "Those were Greatest Ribs! They were so great, my son said, "Where do we purchase a number of more??" Kim J. - "What kind of barbeque sauce was on those ribs? Those were the greatest tasting ribs I have ever had!"

Bill, Have an incredibly important question for you. Have your guide and is very informative. Have entered 2 cook offs and placed 1st in pork in the 1st. We placed 2nd in Ribs by a coin toss and 3rd in Butts by a coin toss in the 2nd cook off we entered. Should've checked those coins. However, I'm intrigued in purchasing a larger barbeque smoker. I see you've a Lang based on the pictures. I'm leaning toward that however I also see a 60 inch by Diamond Plate Items with plenty of add ons. If you're familiar with every, which do you recommend? The 2nd cook off I was in had an individual in it with a Diamond. He did not place however the unit was impressive. However, I like the reverse flow of the Lang. I'd appreciate any input you are able to provide me on my decision.. Thank you Vince

This is what our eBay customers should say... GOOD EBAYER!!!! really great techniques, decent individuals to manage.this is a number of thing exceptional ,thank you. This is the greatest bbq guide written. Precisely what I was searching for. Thank you!!!! Good item Smooth transaction. As described. Greatly encourage. Reliable Great info, Cant wait to test drive the techniques!!! Fast reply, good client support! recieved the guide only fine, cannot wait to read... thanks nice guide AAA+++++++++++++++ good product very quick delivery entirely pleased fast shipping A++++++++++++++seller very smooth and simple transaction GOOD INFO. Outstanding E-Bayer This E-Bayer gets 2 THUMBS UP! THANK YOU!!!!!!! Quick Delivery. Item only as advertised! Bid with self-belief!

Just had the urge to make you aware how relieved I'm to at long last read something about competition bbq that's informative and gives actual guidance on the way to produce true bbq. I bought your guide yesterday and have already read the complete publication and I'll read it several more times to pick up on techniques that you've provided. I'll be entering my first competition in a small number of months and your guide gives me the self-belief I must take the beginning step in the competition world. Please, please tell me if you publish anymore literature on competition bbq or if you make whichever type of instructive video for the reason that you guys definately are passing on good info and not a bunch of preparation instructions and BS. Thank you again for sharing your wonderful knowledge on competition bbq. Roger Adair Roseville, CA

Hi Lee! Thank you for answering my question. I've very recently completed studying the complete guide today and it's awesome! It contains so a lot details and techniques I have never heard prior to - I'm totally happy. It's the the majority of informative BBQ guide I've ever purchased.The info on barbeque recipes , barbeque smokers and barbeque sauce is simply good to say the least. Also, I've 2 more questions. Your guide states that your team injects your pork butts with a 2 cup solution of apple juice, soy sauce and worcestshire sauce. What are the proportions of every of these? I was a little confused on the last part of the guide talking regarding the brisket cook. You state that the brisket smokes for four hours. At that point the remainder of the cook is the brisket laying inside the drip pan amongst juice/liquids - is that correct? I sought to make certain I was interpreting that correctly - as I haven't ever cooked amongst meat laying inside the drip pan. Again, thank you for answering my questions. You are guide rocks! Greatest Regards, Victor Scherer Draper, Utah

Hi Bill, I recently purchased your guide and tried cooking chicken for a family get together last weekend. I had given up barbequing chicken a lot years ago for the reason that I could never cook it properly - usually burning the outside and drying up the inside. Although I love to barbeque, after looking at and enjoying your book, I realize that I've been "grilling" my meat and not smoking it. I should add that this was a new concept to me and frankly, I do not know anybody living in my community that uses this method. Certainly none of my guests had ever tasted chicken that had been smoked with indirect heat. Well, all I can reveal is that on my first attempt - the chicken was terrific and a wonderful success. Goodbye to dried up and burnt chicken! The combination of sweet glaze and hot spices was delicious. All the family loved it and my 17 year of age son, not even realizing that I had cooked it, said this was the greatest chicken he had ever eaten. Congratulations on a wonderful cook guide - I cannot wait to attempt the ribs. Regards Dana Rath Montreal, Canada

Howdy! i'm Alan smith.I'm cheif cook on the Pit Crew BBQ cook off team in Buda Texas-thats close to austin texas. In march of 2006 a buddy allow me read a bbq publication that he had only recieved as a gift.One week later the town of Buda had a lions club cook off . Me and my wife and my 13yr old son and 10 yr old son borrowed a tiny pipe pit. We all loved each thing about cooking and the compition. There was 84 entered in brisket-pork ribs - chicken .Well we placed 3rd in ribs 4th in chicken 7th in brisket. No cash however a true nice 3rd place trophey in ribs . I'll have saythanks! for the reason that it was your bbq guide .So immediately i've built my own pit it is 7ft long i place it on 20ft trailer 3ft wall around it with a top and stainless tables Each things bigger in texas wright well it is2nd cook off time.We went to the buda fire fest.58 teams was there.We took first place in pork ribs first place in open pork and 3rd place in texas red chilly .Well we're hooked thank you for all the pictures website and good techniques .thank you once more ! pit crew bbq

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