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
I am calling you “Mr” because I have respect for you in writing the Competition BBQ Secrets Book, I purchased it last week and I have already used it in smoking four pork butts and they turned out great.
I have owned a Big Green Egg for less than 30 days and I did not want any disappointments so I purchased your book.
Thank you again
DO you, or will you, have a DVD out on Competition BBQ Secrets ?
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.
i’d love to order this but just a quick question…
we’re not likely going to be doing competition smoking, although, hello! i definitely want to make that quality and will definitely enjoy learning from and trying the recipes. thing is, i want to make sure i’m going to be able to apply all these recipes to our small (50 lb meat recommended max) vertical smoker. we’re pretty crafty and cooking savvy so i kind of don’t doubt i’ll be able to apply the recipes to our smoker but can you provide some insurance that we’ll be able to use the majority of this info and/or recipes?
Don’t get to be too much of an expert. I am a 84 year old widower that just cooks for himself and son and his family. So far, I am having great results from your book and thoroughly enjoy your letters. I have a Master-Built electric smoker that I use pellets in. All the “something 100’s” and others that you mention are out of my class. I onlly cook butts, beer can chicken and ribs. Mostly butts. Thanks again for your letters. I always learn something.
If I were to choose between the ebooks of “Competition BBQ Secrets” and “Barbecue Secrets Revealed”, which one will give me better technical help?
What are the differences between the 2 listed above?
Thank you for responding promptly. I bought ribs and butt to smoke this weekend.