Hello BBQ Friend:
It’s finally here! The new book… Competition BBQ Secrets 300 Degrees Hot & Fast. The first 10 reviewers could not believe I put so much useful information in one little book. To read all about it along with their word for word testimonials, visit the link below.
And… you can save $10 by purchasing before Monday Feb 1st. On Monday morning, the price goes up to $29.95 for everybody. Get yours today!…
Chatham Artillery BBQ Team
Hi, I just wanted to tell you what a great book this is. I have been trying for years to make pulled pork and ribs as good as what I made today. The food literally melted in your mouth and the taste was like nothing i have had at any restaurant. I got your book on Thursday in the mail and decided that today was going to be a new beginning in my attempt to master BBQ. I followed your instructions word for word and all I can say is WOW! My family was so impressed with my ribs and pork that they thought I may have went and bought it at one of our local BBQ stands. Thank you so very much for making me feel like a true Pit Master ( at least in Shillington, PA. Awesome book, thanks again Matt
Bill – I wanted to say how much I have enjoyed studying your Competition BBQ Secrets Book over the past couple of years and I am competing in my first KCBS State Championship this month – I also have the Lang Model 60 Deluxe that I have been using for the past 5 or 6 years – I competed in one local cookoff and won 1st Place so now I am wanting to be more involved in KCBS events to see how I stack up and learn more from actual KCBS competitors – Unfortunately Louisiana only has a couple of events per year but I am very optimistic about this event and hope to at least get a few calls – Thanks again for a great book and I was very pleased to see our cooking styles were almost spot on – I made very few changes to my way compared to what was written in the book but learned a lot from reading literally hundreds of times – Brad
Had a couple of questions about your BBQ book and the chicken process. Your book mentions to flatten out the skin so you can wrap it around the thigh during cooking. How do you flatten it out? I’ve been experimenting a bit and I tried some thighs where I completely removed the skin, scraped all the fat off and cooked at ~ 275F like your guide says. I still didn’t get bite-through skin and it seemed to cook too hot as the skin turned dark. it didn’t really burn, but got really dark (I was cooking on a UDS). I typically use a butter bath for comp chicken but tend to not get good smokey flavor as one does when cooking straight on the grate. Any recommendation here would be appreciated.
In all your experiences with BBQ comps and judging, have you ever used cornish hens? Or, have you seen other teams turn in hens for a comp?
I thank you in advance for any help you can offer.