E-book Category: Cooking
E-book Title: Professional Barbecue Recipes
Author: Bill Anderson
Book Description: Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
Have you ever been to a eating house and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would-be you believe me if I told you that "competition BBQ" is better than any barbecue you can get in any restaurant? Now... you can discover the private secret barbecue recipes of barbecue Pro's. Shortly you'll be able to cook on a level that you ne'er
knew even as existed. See on...
Dear Friend:
I remember once
I 1st done for my teeth into a "competition quality", slow smoke-cured rib... I could not believe what I was tasting! Tender, juicy, rib meat that simply dissolved in my mouth and exploded with flavor. I instantly wanted to find the nearest barbecue eating house owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck... I really thought those eating house ribs were pretty nice until I tasted a competition rib. It's a whole several ball game. These barbecue recipes and these BBQ competitors are professional and they activity 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 cognize what I'm talking about.
My brother-in-law, Lee Sweat, is the real BBQ guru on our team. He has a passion for great BBQ and has studied barbecue recipes for many, galore years now. Our team simply recently 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 besides were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize money...
We give you all the details like...
- Very elaborate and exact barbecue recipes to cook championship ribs, butts, chicken and brisket. Each one is au gratin otherwise
and is explained in it's own chapter.
- Cookers - the several types and how you can slow smoke on thing
from a professional offset smoker to your old trustworthy Weber kettle grill and everything in between.
- How your wood select wish impart that sought-after after smoke flavor and smoke ring.
- How marinades, brines, and injections wish improve the quality barbecue recipes.
- You have to use rubs... your meats wish be bland without them. We tell you all simply about them.
- Your new book wish besides tell you how to properly use finishing sauces and glazes on your barbecue recipes - our raspberry vinagrette based "secret" formula for chicken is worth the cost of the book by itself. It's by far the better chicken I have ever tasted and took 9th place out of 50+ of the better teams in the Country - not too shabby! This was at the Lake district Pig Festival in American state which is the American state State Barbecue Championship. In another smaller contest (about 30 teams at Backwoodsman Hall in Charleston, SC), this formula took 4th place. And much recently, this barbecue formula took 1st place in Barnsville, GA. We besides placed 2nd in ribs and 2nd in pork in this event.
- We besides give you several great information on competitions, BBQ Associations, how to prepare for competitions, and even as a checklist of what to bring to a competition.
What we don't give you is a bunch of useless barbecue sauce and rub recipes that are in another books simply to do 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-be we give you 50 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 1st chapter on the definition of "barbecue" and wherever
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 do it "seem" like your are acquiring your money's worth. We provide all you need to cognize in a short but sweet 45 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 transfer
your eBook instantly right after payment.
Benefits of an eBook....
eBooks are in Adobe Athlete .pdf format and you wish be directed to the transfer
page instantly after payment. Here are the benefits of the eBook...
- Speed - you wish obtain it instantly and shipping is FREE.
- Live links - throughout the book, there are many, galore references to external web pages that contain a wealth of information that you need to read. With the eBook, simply click on the blue "hyperlink" and you wish instantly go to that web page.
- Bookmarks - The entire table of contents is "bookmarked" for your convenience. Simply click on a chapter title and you instantly jump to that chapter. At the end of the chapter, you can jump back to the table of contents.
- Color Images - There are galore images in the eBook that are color.
- Printable - The books is only 45 pages, so it's easily printable after downloading.
This book is not simply for BBQ competitors... it was written with the yard enthusiast in mind. Anyone can use the barbecue recipes in this book right in their really own yard or in a local cookoff or in a serious competition like the Big Pig Jig or Memphis in May. We've even as done a few big occupation events for 300+ people. Every one of these 300+ folk aforesaid our barbecue ribs were the better they have ever eaten. My older sister says "... I'll ne'er
eat another rib in a eating house again. When's Lee going to cook several more? - I need another fix!".
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