Barbecue Recipes – BBQ Recipes – Barbecue Cookbook – Competition BBQ Secrets

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From: Bill Anderson           Chatham Artillery BBQ Team

Dear Friend: I remember when I first sunk my teeth into a "compe ion quality", slow smoked rib… I could not believe what I was tasting! Tender, juicy, rib meat that just melted in my mouth and exploded with flavor.



I immediately wanted to find the nearest barbecue restaurant owner and kick him in the for feeding me tough, dry ribs all these years. Heck… I actually thought those restaurant ribs were pretty good until I tasted a compe ion rib. It’s a whole different ball game. These barbecue recipes and these BBQ compe ors are professional and they work hard and take pride in their "art". I’m sure you have seen those BBQ compe ions on the Food Channel or Discovery Channel so you know what I’m talking about. In 2009 and 2010 we won 8 Grand Championships. Now that may not sound like much at first, but we are not one of those teams that competes every weekend. As a matter of fact, we could seriously claim to be one of the winningest teams in BBQ history (if it was a quality contest instead of a quan y contest). You see… those 8 Grands came in about 16 KCBS sanctioned contests. Actually it was 7 KCBS Grands and one FBA Grand. Anyway… that’s a 43% KCBS win rate. Nobody else even comes close to that win rate! The top three KCBS Team of the Year teams in 2010 had win rates of 27%, 19%, and 32% respectively. If you go by win rate, Chatham Artillery BBQ blows everybody out of the water! But unfortunately, TOY results are calculated based on how well you do in your top 10 contests, so you can see why a team that only competes in 8 has no chance at all.

     The problem we had when we first started out was the lack of quality information and detailed barbecue recipes on how to slow smoke really great, compe ion quality . 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 " y prize" in every BBQ compe ion you enter. We are going to show you how to cook championship ribs in your own back yard or while tailgating at the stadium. We are going to give you…

     In your new book, "Compe ion BBQ Secrets", you’ll get the "impossible to find" important information like exact times and temperatures needed to barbecue like the pro’s. When we first decided to compete on the BBQ circuit in a few compe ions, we started to look around for information and barbecue recipes on how to do it right because we knew we were not going to win any compe ions with the trash we were cooking. Our first ribs were tough, our chicken was rubbery and tasted like a used tire, our s were dry, and our brisket was not even edible. To be honest with you…

     So… we bought a… Read more…