The Book on Competition BBQ
by Hot Grill on Grill Action BBQ Team
(2011 NE State Champions, 2011 "Jack" Invitation, 2011 American Royal Invitation)
As seen on:
This book is much, much more than just a bunch of recipes. It is a collection of every tip we can possibly think of, many of which we believe are unique and un-discovered by other BBQ teams around the country.
In this 150+ page, full color with pictures e-book, we are going to show you, step by step, everything we have learned over many years of competition, giving away every “secret” we have. You’ll learn how to find and enter a contest, what equipment to bring, what recipes we often use and others you should try, what woods to use and enough information about them to make your own informed decisions, how the judging process works, the timeline of a contest, how to compete for little to no money, our strategies to gain an competitive edge and most importantly….how to have FUN, while competing at the highest level!
There are arguments for all the possible cuts of meat, recipes, techniques, etc you can use at a contest and we're sure you’ll find plenty of folks who feel very strongly about what they do – even disagreeing with this book. We cannot discount the opinions of others, but we can promise you that everything you’ll find in this book is directly from the heart and includes proven methods that we have been using successfully (or not where noted J)
We have learned from some of the best and have taken that knowledge, combined it with our own trial and error, read about every book, perused probably every post online regarding competition BBQ and created a system that we strongly feel is the best way to compete at the highest level, throw one hell of a party and keep costs to a minimum.
A few quotes from the book:
One thing that’s for sure in the world of competitive BBQ is that the competition is fierce. It’s friendly… but fierce. Teams will spend countless hours and large quantities of cash perfecting their art in the quest to produce a winning product. Every team has their ‘secrets’ and most keep them close to the vest. While you’ll surely learn your own secrets and use some of ours that we’ve shared, we strongly believe there is one key element to producing at the highest level. We call it Competitive Edge and provide an incredible amount of information around this.
Last year's competition season started no differently than any other. Everyone on the team bought their ingredients to make their first rub of the year in hopes to create the perfect combination of spices. As always, everyone bought a few “store bought” rubs to try as well. We know, we know, some folks believe a true BBQ guy is supposed to make his own rub and not use store bought. We’ve been buying and trying store bought rubs since we started and always will - especially pre-season. You just never know what you might find. We have discovered something incredible about rubs.
How to build a Flabongo.
Your first contest: Start Here. It is completely catered to the true beginner or first time competitor. The focus of this section is going to be solely on the 4 main categories you’ll see at a KCBS or similar contest. It directs you right to the areas of the book you need for your first contest, eliminating the details you'll want later, making the book valuable many times over. Simple step by step instructions.
Please take a minute to meet the guys from Hot Grill on Grill Action here!
This book is only available via download as an e-Book. Once your order and payment are processed, you will receive an email with instructions for how to download the PDF. If you don't receive the email - please let us know @: email@example.com
Copyright © 2013 Hot Grill on Grill Action BBQ Team
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below.
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