Bbq Book – BBQBook.com – A Barbecue Instruction Manual For The Serious Competitor And The Back Yard Barbeque Cook. Learn How Slow Smoke Ribs, Chicken, Butts, Brisket, And Turkey Too! 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 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.
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