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...

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...

And more!...

Click HERE - www.bbq-book.biz

[Home] [Site Map]

Barbecue Recipes - Competition BBQ Secrets book. Learn how to slow smoke meats right... mouth watering ribs, chicken, butts, and brisket.
Barbecue Food - Everything you ever wanted to know about barbecuing.
Barbecue Restaurant - All about barbecue restaurants and why the barbecue you cook yourself in your own back yard may be better than your local barbecue restaurant.
Atlanta Barbecue Catering - The best barbecue does not come from BBQ restaurants. It comes from BBQ competition teams. Call Pit Bulls Up in Smoke for your catering needs.
BBQ Recipes - Why slow smoked BBQ is better than grilled BBQ and how you can easily switch.
Barbeque Recipes - What ingredients go into great barbeque recipes. You would be surprised!
BBQ Smoker - What kind of BBQ smoker is best suited to your needs and budget?
Barbeque Smoker - Learn all about the Lang Model 60 traditional offset barbeque smoker.
Cooking Barbecue - Cooking chart for slow smoked meats.
Barbeque Grill - All about the Traeger Lil' Tex pellet smoker.
BBQ Grill - How to set up your Weber kettle BBQ grill for slow smoked success.
Char-Broil Silver - Review of the Char-Broil Silver BBQ smoker for $159 at Home Depot.
BBQ Sauce - a description of all the Regional BBQ Sauce Variations.
Barbecue Sauces - Different types of barbecue sauces and the top 3 winners in each category in NBBQA BBQ sauce contest.
Barbecue Ribs - The 3-1-1 method to slow smoke barbecue ribs.
BBQ Rib Types - What is the difference between spareribs, baby back ribs, loin ribs, and St Louis Style ribs?
Smoked Barbeque - How does altitude affect barbeque cooking temperatures?
Barbecue Forum - Should you use barbecue forums to learn how to cook competition quality brisket, ribs, chicken, & butts?
Smoked Turkey - How to smoke a turkey.
American Royal BBQ - 2007 results for the biggest BBQ contest in the world.
Cooking Barbecue - All about collagen, protein fibers, and fat.
Barbecue Wood - All about the different barbecue woods, how to use them, and the flavors that they impart.
Barbecue Smoker - A review of the Southern Yankee Barbecue Smokers.
Fast Eddy Smokers - Cookshack's FEC100 and some history about Fast Eddy Maurin.
Barbecue Sauces - Ole Ray's Barbecue Sauces.
Smoked Ham - How to smoke (reheat) a ham on your BBQ smoker.
BBQ Ribs Example Project - How to adjust BBQ ribs cooking in cooler temperatures.
BBQ Baked Beans - two great BBQ baked beans recipes and the Bush's Perfect Pair contest.
The BBQ Guru - a great blower device that digitally controls your pit temperature.
Cookshack FEC100 - The Cookshack Fast Eddy FEC100 and the importance of pit temperature control.
Boone Hall BBQ Contest - results of the 2008 Boone Hall BBQ Contest.
Smoked Brisket - Here are the rusults of several of my brisket practice runs.
Douglas, GA results - BBQ contest results & Smoked Turkey & Smoked Ham reminders.
Roasted Pig - Videos of roasted pig Filipino style on a bamboo spit - also called Lechon Baboy.
Grind Your Own Spices - Kick your rubs up a notch by grinding your own spices.
Pulled Pork - How to pull a Boston Butt the right way!
BBQ Bark - How to create great BBQ bark.
Wagyu Beef - Report on the 2009 Barnesville, GA BBQ contest and also a newsletter on Wagyu Beef.
Barbecue Turn In Boxes - a sneak peek at our "secret" turn in boxes.
Barbecue Ribs - Know when your ribs are done to perfection.
Barbecue Timeline - All about a barbecue contest timeline and why it is so important - also our Greenwood, SC pics.
Weber BBQ - If you are looking to buy a weber BBQ then you need to visit this site. The 22" Weber Smokey Mountain is great!
Stumps Smokers - BBQ Friends - Wiley's Championship BBQ, Stumps Smokers, Kennesaw Grand Championship, etc.
BBQ Smokers - A great source for BBQ smokers.
BBQ Judge Survey - Results from our BBQ judge survey, report on American Royal trip, and Myron Mixon's BBQ school.
Jack Daniels BBQ Contest - Pictures from the Jack Daniels BBQ Contest & Degaque BBQ Contest 2009.
Weight Loss Shakes - If any of you need to lose weight fast, check out these delicious weight loss shakes.
Barbecue Videos - detailed videos of how we won 4 Grand Championships in 2009 - BarbecueCoach.com
Barbecue Judging - Suggestions on how to improve barbecue judging.
Learning Barbecue - Learn how to barbecue the right way.
BBQ Gremlins - How to prepare for those pesky BBQ gremlins.
BBQ Contest Scores - Why it is important to evaluate your BBQ contest score sheets - also Tryon, NC video.
Daytona BBQ Contest - Review of the Smoke on the Water Florida State BBQ Championship.
Lang 60 Barbecue Smoker - Overview of the Lang 60 Barbecue Pit Smoker.
Dillard, GA Bluegrass & Barbecue Festival review
BBQ Glazes and results from Amelia Island, FL and Kennesw, GA pictures.
BBQ Logos & Banners - Thes two guys can get your BBQ logos designed and printed fast.
Lake Oconee BBQ & Blues Festival review.
BBQ Smokers - a more comprehensive overview of different BBQ smoker types.
When is chicken done? - A review on how to know when your chicken, ribs, pork butts, and brisket is done.
Smoked Meatloaf - A video on how to smoke a meatlof.
Roasted Pig on a Spit - This is the best whole hog I have ever tasted - Cajun style.
Boss Hog Cookoff - Waynesboro, GA video
Future Legends of BBQ - A great Kids Q BBQ contest.
Berkshire Pork - My search for better pork.
BBQ Injector - A neat BBQ injector and videos from Dillard, GA and Tryon, NC.
Buying Pork - Tips from an insider on how to buy better pork.
Barbecued Oysters - not cold smoked or grilled.
Barbecue Contest Survey - A very informative survey on the future of BBQ Contests.
Barbecue Sausage - Learn the secrets to hot smoked fresh barbecue sausage (not cured or cold smoked).
Easy BBQ Ribs - How to cook easy BBQ ribs without foiling.

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