Competition BBQ Secrets

Archive for April 22nd, 2007

Bill, I have a big beautiful stainless steel Sears Kenmore LP gas grill. This grill has a rotissari burner and seems to have all of the bells and whistles.  The problem is I have never seriously cooked on a grill. Does your book cover how to sucessfully cook and smoke on this type of grill?

Thanks Scott

I just purchased a Charbroil Electric smoker. Will the book be able to help me if I use this type of smoker?

Thanks,

Brian

Bill

I found your book to be interesting, but being a BBQ competitor is not what I had in mind.  I just want to be able to cook killer BBQ.  I want to be known in my neighborhood …’Bolen’s got his grill on bring the cold beer..”.  

It all started when my wife bought me a brand new weber..I want to exceed burgers, franks, steaks..Move on to bigger and better meals.

I am looking for recipes and techniques..

Any ideas or advice you can give would be appreciated.

Thanks

Jim

Hey Bill , I bought the competition secrets book a while back and I love it.

Great book. But I have a couple of Questions. In the brisket section, on the injection recipie, it calls for 2 cans of beef broth,but it says follow the instructions on the Au Jus package and that only amounts to 1 can of beef broth. Am I doing it right? Also when I injected my C.A.B. brisket , I went every square inch and the brisket tasted great , but on my smoke ring it looked like everywhere I injected it the smoke ring kind of dipped down.

The smoke ring would would go straight across the meat and dip and come back up ,it was’nt an even ring all the way across the meat. Is that ok ?

                                                                          Thanks

                                                                         Buddy

I purchesed your book last week and I am vary pleased. The info is vary
helpfull, It was well worth the money spent. I have a question on the pork
butt  mixture of apple juice, soy sauce and
worchestershire sause. What is the ratio of the three? Is it equal parts or
what? It sounds good and I want to try it next weekend in a cook off. Please
let me know. Keep the e-mails coming.

                                                 Thank you!  Roger

 Answer: Try 1 cup apple and 1/2 cup each soy and worchestershire

Bill,

Thanks for all the really good stuff in your newsletters you have been sending about smoking Q. I have learned a lot the last year or so about smoking good Q. However, I got drafted by numerous members of my family to do the ribs and brisket for our next family reunion. A few questions this predicament brings to surface: 1) Do you know of a formula I can use to determine how many pounds of meat and sides I need (and sauce)? Or where I could look to find the info? 2) We will have from 60 to 75 people. There is no way I can smoke that much meat in my smoker at one time. It will take several sessions. I have a New Braunfels Black Diamond smoker … 738 sq in. I can handle two briskets or about four racks of ribs. Plenty for the back yard BBQ, but not even close for a party of 60-75 people. How would you handle the mutli session project?

Thanks,
Bob

What happens if you were to lose your e-book. Bad Hard drive etc.

Answer: Just forward to me your email receipt and I’ll send you another ebook. If you don’t have your email receipt, then email me the info that you ordered under… full name, email, date, where you purchased from (www.bbq-book.com or ebay)
 

Bill:

I am sure there is good information in the book but, in all honesty, for $29.95 and only 45 pages, I expect coffe-table quality merchandise.  I feel the price is entirely too high for an e-book.

Keith

Answer: You are not buying a fancy, four color book full of useless color pictures. You are buying INFORMATION. Good information that will help you cook better BBQ. This is a self-published book. If we published a “coffe table” book, we would have to print 10,000 or more to make it cost effective. That would cost us $100,000 or more. More than likely, the price would be much higher.

Bill Anderson