Learning Barbecue...


                                                                                                                                                                            Mar & April 2010

Dear BBQ Friend:

     In this month's newsletter, I want to talk a little about how you should go about learning how to barbecue. That may sound a little funny coming from a guy who sells barbecue books and videos, but I see it just about every day... people say "Your book is too expensive. I can get that information for free out on the internet!".

Then, after they read the book...

"I have your book and you are right.  I thought I was making good BBQ, but now I know.  Love it, thanks."

"You have always heard the saying You can't teach an old dog new tricks. Wrong!!!! I have over 76 years exp. in Q ing and learned things I would never have dreamed of . IF YOU DON'T KNOW WHERE YOU ARE GOING AND HOW TO GET THERE YOU WILL NEVER MAKE IT!!!"

     Folks... the #1 mistake I see BBQers make is not measuring their pit temperature correctly. They use the thermometer in their lid instead of measuring the temperature at the grate where the meat is. The #2 mistake I see BBQers make is NOT learning how to barbecue correctly.

     Do you really want to wade through all the misinformation on the internet and figure out "the hard way" how to barbecue? I am browsing the internet all the time and if I were to take a wild guess, I would say that the barbecue information on the net is 90% junk and 10% good. If you want to take those kind of chances, then be my guest! But I'll be taking your money at the next barbecue contest! Learning the hard way can get expensive, whether you are a competitor or not!

     I have also read most of the books and watched most of the videos available. Almost all of them leave out important details like your pit temperature. Some of them just give out information that is just plain wrong and would result in barbecue that a lion could not tear into. Here's a prime example which was taken from a very prestigious and well known publication...

barbecue recipe

     I can assure you, if you followed that recipe, you would end up with some tough pork. Hell... who knows what you would end up with because they don't even tell you what pit temperature you should be cooking at. People following this recipe will have pit temperatures ranging from 180 to 350 deg which will result in all kinds of problems like way underdone pork, nasty bark, oversmoked, and flat out burnt to a crisp.

     Another problem which is related and I run into all the time is this... BBQers think their barbecue is great when it is not. But how would they know that their BBQ is bad? It's sort of like touching a hot stove for the first time and getting burned (or maybe the opposite of that). You don't know what a stinging burn feels like until you have actually touched the hot stove. Hopefully you will never do that again.

     So... if you have never tasted competition quality BBQ, then how do you know how good it can get? How would you know what to strive for? One thing I suggest you all do is judge a few contests before competing or starting your quest to become the BBQ king of your neighborhood. Some seasoned BBQ competitors don't even know how good it can get. (For more info on becomming a BBQ contest judge, go here http://www.bbqsuccess.com/bbq-contests)

     Our book Competition BBQ Secrets tries like heck to give you all the details you will need to win barbecue competitions or to become a backyard king. And it does as good of a job as any book can. But you can learn so much more in a good set of very detailed videos. That's why I started BarbecueCoach.com where you'll find that I leave no stone unturned. I leave nothing out. I tell it all and show it all in fine detail. Two BarbecueCoach.com members have already won grand championships this year. Others have had some pretty good walks - their memberships have been paid for by their winnings (and then some). Others are solid kings in their neighborhood and I know of at least one restaurant owner who is cleaning up in his town by serving up some mouth watering barbecue that obliterates the competition and keeps 'em coming back for more!

Don't learn BBQ the hard, expensive way!

Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

And remember... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

bbq thermometer
foods of the southland
brisket rub

And more!...

Click HERE - www.bbq-book.biz

 

 

 

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