Tag Archives: Competition

barbque

Smoke It Like a Pro: The Best Smoking Meat Guide & 25 Master Recipes From A Competition Barbecue Team + Bonus 10 Must-Try Bbq Sauces (DH Kitachen) (Volume 64)

3 Comments

SPECIAL DISCOUNT PRICING: $9.99! Regularly priced: $14.99 $15.99. Get this Amazing #1 Amazon BBQ Book Best-Seller – Great Deal! You can read on your PC, Mac, smart phone, tablet or Kindle device.

Stop! Your Barbecue Taste Boring. Want To Know How To Fix It?

Want To BBQ Like a Pro? You know, it’s funny… other smoker books are full of unnecessary information: almost half a book is dedicated to the author while you are actually looking for more technique and smoking tips. How useful is that kind of guide? We’ll answer that: NO USEFUL AT ALL. Wish it had more detailed step by step and less story – telling. You know what can help you? There’s just one answer to this questions – this smoker guide book.

THIS GUIDE IS THE #1 THING YOU NEED TO MAKE MIND – BLOWING, RIDICULOUSLY DELICIOUS MEAT!

Do You Want To?

  • Make your neighbors stop by each time you BBQ?
  • Achieve the best – smoked meat you can make?
  • Become more professional?

You May Be A Great BBQ Smoker, But This Book Will Take You To The Next Level!

Barbecue is an art. Sometimes the scent of smoked meat with a homemade bbq sauce is all we need to rouse our spirits. Our professionally created guidance will make you more confident, skillful and completely satisfied. It is the most wonderful and unique BBQ guidance you’ve ever read. Here You Will Learn

  • all about the meat grades
  • how to select the best cut
  • how to choose charcoal or electric smoker and grill
  • how to build bbq smokers
  • about wood types
  • about pit and fire management
  • about trimming meats
  • all the cooking tips and tricks

See How To Make The Best 25 Amazing Smoking Meat Recipes

  • Marinated Chicken Wings
  • Double Smoked Beef
  • Beef Kebab with White Sauce
  • Injected and Rubbed Pork Shoulder
  • Grilled and Seasoned Rack of Lamb
  • Pineapple Ribs
  • Injected and Rubbed Pork Butt with Peachy Glaze
  • Tasty Jerk Pork Picnic
  • Grilled Pork Chops with Maple Glaze

Want to Know More? Check, What Other People Think

“ The book is very useful, concise, and surprisingly detailed. I highly recommend this book to anyone who adore BBQ.” – Bryan Smith “ Daniel has shown us how truly easy and extensive the barbecue guidance can be. I can’t wait to make good quality BBQ sauce!” – Jason Stewart “This is a wonderfully written book for barbecue lovers and smoking meat enthusiasts!” – Jacob Key

Hurry Up Last 3 Days Left for a special discounted offer! You can download Smoke It Like a Pro: The Best Smoking Meat Guide & 25 Master Recipes From A Competition Barbecue Team for price of only $9.99

Download and start smoking today! Scroll to the top of the page and select the buy button right now.

barbque

Wicked Good Barbecue: Fearless Recipes From Two Damn Yankees Who have Won the Biggest, Baddest BBQ Competition in the World

2 Comments

“Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ.” – Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque Society

“A lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy’s book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combination, and they’ve shared it all. I now understand how they won the world championship. The barbecue cookbook bar has just been raised.” – Ray Lampe, Dr. BBQ, author of Ribs, Chops, Steaks, and Wings

“If there were ever a book that personified the ethos of the chef and brings it right into your kitchen, it is Wicked Good Barbecue. The audacious and tasty recipes showcase everything from the modern classics to serious in-your face-barbeque. Wicked Good Barbecue is a must for every grill aficionado.” – Chris Schlesinger, coauthor of Thrill of the Grill and owner of East Coast Grill & Raw Bar in Cambridge, MA

How did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel’s World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but “wicked good” as they say in New England.

Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue – from the actual recipe that won the Jack Daniel’s World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it’s done right.

Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you’ve got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you’re from.

barbque

Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too

2 Comments

For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it’s chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning barbeque aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as “Regional Barbecue Sauce Variations,” “BBQ Competitions: What you need to get started,” “Barbecue Recipe Science” and “Collagen, Protein, and Fat,” readers learn the details on exact times and temperatures so there is no room for error—and that’s the point. It is what distinguishes this barbequing cookbook from all others—the author cuts away the bone and fat to get to the meat of the matter.

pellet grill

Pit Boss 55435 40 Pound Bag BBQ Wood Pellets for Pellet Grill, Competition Blend

Get promoted to Chief Executive Flavor Officer at your next barbecue with this 40-pound bag of Pit Boss Competition Blend BBQ Wood Pellets. Made in the USA, these wood pellets will have your grill burning hotter and cleaner, giving your food a delicious flavor without the mess that comes with other tinder. Wood pellets add flavor that enhances your grilling experience that other forms of heating material just can’t. They infuse pure flavor into everything you grill, bake, or barbecue. This particular wood pellet blend combines maple, hickory, and cherry woods to give your meat and veggies a unique, mouth-watering flavor. These pellets have no artificial flavors, spray scents, glues, or chemicals. They’re sourced from across the United States and will give your meat a nice rosy tint after some time atop the rack. You’ll also notice the convenience of the long burn with modest smoke. This makes these BBQ wood pellets more friendly to the environment and your lungs. Your guests will thank you for the cleaner air in the patio, and you’ll hear “YUM!” from every corner of the table once everyone digs in. This 40-pound bag is big enough to last through peak grilling season. You’ll appreciate the minimal dust and odor these grilling wood pellets give off. Keep in mind, the scent is going to be slightly different when you open the bag versus when the pellets are actually on the grill.

Product Features

  • Add these hardwood pellets to your pellet grill for a complex flavor blend of sweet, savory, and tart
  • Great for cooking beef, pork, poultry, seafood, vegetables, baked desserts, and more
  • Blend of maple, hickory, and cherry wood sourced from across North America
  • No artificial flavors, spray scents, glues or chemicals
  • Gives your meat a nice rosy tint

pellet smoker

Lumber Jack LJACK40-Blend 5086 40-Pound BBQ Grilling Wood Pellets, Competition Blend

3 Comments

Lumber Jack 100% Hardwood Grilling Smoker Pellets We are an actual manufacturing plant that uses real trees and processes them into our products. We are not a co-bagger that simply relies on another manufacturer that may use residue products impossible to track to their original origins. OUR BBQ WOOD PELLETS ARE TESTED By an independent testing laboratory. Our pellets are subjected to ash analysis/chemical composition tests along with the standard ash by weight and heat value testing criteria. We do this to ensure you the public that our pellets are comprised of only pure wood fiber. These tests are available upon request. Lumber Jack grilling pellets is leading the way to develop food grade BBQ wood pellets. You can trust your family’s health protection to our products. FIBER QUALITY What if a pellet maker using residual saw dust used some material that was OAK from ground oak pallets? What if the old oak pallets had antifreeze or chemicals spilled on the pallet and ground up into sawdust? Could you tell? Can the pellet mfg tell? IMPORTANT DISTINCTION IN BBQ WOOD PELLETS Lumber Jack Wood pellets are made by blending the fiber prior to making the wood pellet. This means that each individual pellet is a blend. Most competitors merely blend different flavored pellets together in the bag. The problem with mixing different pellets together is each wood type burns differently making them harder for you to get a consistent smoke. With our blended pellet method, it ensures that each pellet burns the same for a more consistent smoke.

Product Features

  • Made from actual trees, not just residual wood.
  • Made using the bark and cambium layer of trees. This is the area where the most flavor in a tree resides.
  • Made in a smaller diameter to create a hotter burn and more smoke with more surface area.
  • Available in a multitude of flavors including pure and blended mixtures of maple, Oak, hickory, Cherry, Pecan, apple, beech, mesquite, and spice garlic