Competition BBQ Secrets - Great Barbeque Techniques And Recipes!

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Competition BBQ Secrets - Barbeque

Competition BBQ Secrets - Great Barbeque Techniques And Recipes! Free monthly newsletter contains new tips and tricks and other info that will help you in cooking the best BBQ possible. Many back issues already available for you to read. See how to cook a whole pig on a bamboo stick, fix the rubbery chicken skin problem, a $1000 chicken recipe, & many, many tips for better BBQ.

Competition BBQ Secrets - Great Barbecue Recipes - BBQ Ribs - BBQ Chicken - BBQ Pork - BBQ Beef - Competition Winning Barbeque Recipes! Competition style ribs, butts, chicken, and beef brisket: "Competition BBQ Secrets" - Make Great Barbeque!

Championship BBQ/Barbeque Secrets

Make Great Barbeque!

Competition BBQ Secrets

Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs?

Would you believe me if I told you that Competition BBQ is better than any barbecue you can get in any restaurant?

Now... you can learn the secrets of BBQ Pros. Soon you'll be able to cook on a level that you never even knew existed.

Competition BBQ Secrets!

Competition Barbeque Secrets

My brother-in-law, Lee Sweat, is the real BBQ guru on our team. He has a passion for great BBQ and has studied barbecue recipes for many, many years now.

Our team just recently took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ & Blues Festival (a FBA sanctioned event). We also were the Reserve Grand Champion (2nd place overall). We won 4 trophies and $1300 in prize money...

The problem he had when he first started out was the lack of quality information and detailed recipes on how to slow smoke really great, competition quality meats.

Sure... anybody can slap a rack of ribs on a grill and cook some "average" ribs, but trust me, that will get you a last place "booby prize" in every BBQ competition you enter.

We are going to show you how to cook championship ribs in your back yard. We are going to give you...

All the juicy details!

In Lee's new book, "Competition BBQ Secrets", you'll get the "impossible to find" important information like exact times and temperatures needed to barbecue like the pro's.

Competition BBQ Secrets!

Competition BBQ - All The Secrets

We give you all the details like...

Very detailed and exact recipes to cook championship ribs, butts, chicken and brisket. Each one is cooked differently and is explained in it's own chapter.

Cookers - the different types and how you can slow smoke on anything from a professional offset smoker to your old trusty Weber kettle grill and everything in between.

How your wood choice will impart that sought after smoke flavor and smoke ring.

How marinades, brines, and injections will improve the quality of your results.

You have to use rubs... your meats will be bland without them. We tell you all about them.

Your new book will also tell you how to properly use finishing sauces and glazes on your barbecue - our raspberry vinagrette based "secret" recipe for chicken is worth the price of the book by itself.

It's by far the best chicken I have ever tasted and took 9th place out of 50+ of the best teams in the Country - not too shabby! This was at the Lakeland Pig Festival in Florida which is the Florida State Barbecue Championship. In another smaller contest (about 30 teams at Boone Hall in Charleston, SC), this recipe took 4th place. And more recently, this recipe took 1st place in Barnsville, GA. We also placed 2nd in ribs and 2nd in pork in this event.

We also give you some great information on competitions, BBQ Associations, how to prepare for competitions, and even a checklist of what to bring to a competition.

Competition BBQ Secrets!

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Competition BBQ Books

America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by: Ardie A. Davis, Chef Paul Kirk

Amazon Price: $13.59 (as of 12/24/2009)

Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint

by: Chris Lilly

Amazon Price: $16.49 (as of 12/24/2009)

BBQ USA: 425 Fiery Recipes from All Across America

by: Steven Raichlen

Amazon Price: $14.93 (as of 12/24/2009)

Backyard BBQ: The Art of Smokology

by: Richard W. McPeake

Amazon Price: $15.95 (as of 12/24/2009)

Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather

by: Mindy Merrell, R. B. Quinn

Amazon Price: $12.21 (as of 12/24/2009)

Competition Quality BBQ Ribs

3 secrets to great BBQ ribs every time

Nothing--and I mean nothing--beats a great rack of slow cooked smoky BBQ ribs, and while it's hard to make a truly disappointing batch of ribs, you may be wondering how your next batch of ribs could be world class competition kinda caliber ribs!

Here are three easy steps to great ribs every time you fire up that cue!

1. Remove the silver skin

Too many people skip this step. The silverskin is that plastic impermeable membrane attached to the bones of the ribs. Marinates and rubs can't get through it, and you can't chew it. Ever eaten ribs and had something stuck in your teeth for ages? That's the silverskin!

Luckily it's easy to remove. Just grab a knife and pry a little section of that membrane loose, and then you can just grab it and pull it off (hopefully!) in one clean pull.

2. Rub the spices on overnight

A great spice rub needs time to penetrate and really flavor, and while you could just rub it on quickly before you cue, the ribs will be far better if you remember to do it the night before, and give those ribs an overnight flavor boost in the fridge!

3. Low and slow (never boil)

The secret to fall of the bone flavorful ribs is a low and slow, smoky indirect heat. Too many people make the mistake of parboiling the ribs, and while this is a great way to make pork broth, it's a lousy way to make ribs. The soup steals a whole lot of goodness from the ribs, and you don't need to do this anyways!

Keep the heat in your cue above 250 and below 300, and keep those ribs cooking for hours. Over time, the collagen in the meat will transform to gelatin, and all the while the fat from the ribs will continually baste and flavor the meat. BBQ is like a form of slow smoky roasting, and there is no better way to prepare your BBQ ribs!

Enjoy your next batch of delicious, delectable, BBQ ribs!

John Lee is the chef owner of The Salsa Kitchen and The Jerk Island Caribbean restaurant in Chiang Mai Thailand, and a BBQ nut!

For more secrets to great BBQ visit: http://hubpages.com/hub/How_to_make_great_BBQ_ribs_Easy_tips_and_tricks_for_outstanding_BBQ

Article Source: http://EzineArticles.com/?expert=John_D_Lee

Competition BBQ Pork

If you want to cook championship pork, you must select the right cut of meat to start with. Some teams use the shoulder and have good success, some use butts, bone in, while others use boneless butts. We have tried all three ways with varying degrees of success, but find using bone in butts to be what produces better results more consistently.

The meat near the bone seems to more flavorful since this portion contains the connective tissue holding the muscle to the bone, which when broken down, or rendered, adds additional flavor. The typical pork shoulder weighs 12 to 16 lbs, and takes 12 to 18 hours to cook. Butts generally go from 3 to 10 lbs, taking only 8 to 16 hours to cook and contain 20 to 50% more fat, which is where a lot of our flavor comes from.

Avoid enhanced meats; they are injected with a saline solution that can easily affect the tenderness of you final product, resulting in a mushy or salty result. Part of our preparation of the butt before cooking is injecting it, and if it is enhanced then the capacity of the meat to hold our ingredients is lessened.

Unlike beef, USDA grading of pork is less variable. Producers have responded to consumer demand by actually changing their feeding and management programs.

They've even changed the genetic makeup of their breeding stock to consistently produce leaner carcasses. Also, most visible fat is trimmed off at the processing plant. Because of these changes, today's fresh pork products have considerably less fat than they did just a decade ago. Because of this consistency, USDA grades for pork reflect only two levels of quality -- Acceptable and Unacceptable. Acceptable quality pork is also graded for yield, i.e., the yield ratio of lean to waste. Unacceptable quality pork -- which includes meat that is soft and watery -- is graded U.S. Utility.

In buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink color. Also look for fat evenly interspersed within the meat rather than collected in pockets

For best flavor and tenderness, the meat should have a small amount of marbling. The first step in our process is to lay the butt on a cutting board in front of us and examine the make up of the roast. There will be several places where there is an external pocket of fat visible. Using a sharp boning knife remove these. Although I mentioned above that the fat is where we get most of the flavor, there is plenty inside that you cannot see, and it will be enough for our needs.

A couple of reasons we trim excess surface fat are:

-smoke and rubs do not penetrate fat as well as meats
-it takes more time and fuel to cook with the fat cap left on
-surface fat renders or is discarded anyway afterward
-allows formation of more "bark"

Mike Gerardy
KCBS CBJ
http://www.probbq.net

Article Source: http://EzineArticles.com/?expert=Mike_Gerardy

Competition BBQ Brisket

Beef brisket comes from the front shoulder of the animal; this is the muscle it uses to pick itself up off of the ground. It is arguably the toughest piece of meat to cook properly as there is a thin line between good and bad brisket.

The tendency is to overcook, which may give you a great taste, but the texture would be "fall apart" tender. Undercooking, on the other hand, does not break down the connective tissues enough and you have a chewy result.

Properly cooked brisket slices will stretch slightly then give and break, indicating correct texture. It is not a rubbery or crumbling product, but somewhere in between.

A packer cut brisket contains two distinct muscles, the point and the flat. The flat has an even grain and a fat cap, it is the piece that all competition cooks use. It is leaner than the point.

Briskets are sold three ways, the flat alone, the packer and occasionally just the point. In order to ensure we have the trim we want, almost all competitors on the circuit buy the packer and trim it at the competition.

TIPS WHEN SELECTING YOUR BRISKET

Get it fresh. Check the sell by date.

Soft white fat is good, hard yellow is not.

It should bend easily in the middle when picked up.

If it is even and not tapered across the flat, it will cook more evenly.

The meat should be bright red, not brown.

Fat should be evenly marbled throughout.

Don't pay extra for prime grade. Prime only means that there is more fat marbled in. The brisket is already overly endowed with interspersed fat.

Upon inspection of your brisket, a fat line is visible separating the slab into two pieces. The grain in the meat runs opposite ways on either side, so it is easy to find.

Then, using a sharp knife, cut along this line of fat, slowly separating the pieces as you go. If you follow the line cutting a little at a time, the pieces will soon separate.

Trim the fat from the flat, leaving about 1/8 inch on the "cap" side. Try not to score into the meat, it is better to have too much fat than not enough. It helps act as a barrier to the heat.

Now trim the excess fat from the point, we will cook this as well for some chopped meat that will be added to the turn in box. Winning entries include both slices and chopped meat, and the judges prefer a bark or crust on the chopped portion.

Mike Gerardy

http://www.probbq.net

Article Source: http://EzineArticles.com/?expert=Mike_Gerardy

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coldwind coldwind Jul 10, 2009 @ 2:47 am

I have bought bbq secrets, its a good product overall, you can read
my review here =>> http://mypsreview.com/2009/06/b-b-q-secrets-review/

Reply

blogmarketeer blogmarketeer Aug 14, 2008 @ 3:37 am

Your lens is very interesting. I've never heard of competition barbeque. Well, you're never too old to learn.
Visit my blog at Barbeque Recipe Blog.
See you later.

Reply

bpen bpen Aug 9, 2008 @ 3:21 pm

Just feel GBD. I was looking for something like this. I am happy to hear that you are doing well at competitions. I try to post on bbq myself too. When you have a minute to spare, you can visit my bbq recipe blog or post your own article at mybbqrecipe.com .
Great job!

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Competition BBQ Secrets

Great Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket. Make Great Barbeque!

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Competition BBQ Secrets - Great Barbeque Techniques And Recipes!

Competition BBQ Secrets - Barbeque

New Table of Contents

Championship BBQ/Barbeque Secrets

Competition BBQ Secrets

Competition Barbeque Secrets

Competition BBQ - All The Secrets

BBQ Videos On YouTube