Professional Barbecue Recipes

Have you ever ordered a plate full of succulent, mouth watering, fall of the bone ribs? Would you believe me if i told you that "competion bbq" is better than any barbecue you can get in any retaurant?

1. Hasan Shine Spring Festival 2009 Albany,GA
2. Blue Ridge BBQ & Music Festival 2009 Tryon, N.C.
3. Blue Ridge BBQ & Music Festival 2010 Tryson,N.C.
4. Festival Of Discovery 2009 Greenwood, S.C.
5. Pigs & Peaches Festival 2009 Kennesaw, GA
6. Florida State BBQ Championship Daytona International Speedway On July 4th Weekend 2010
7. Dillard, GA Bluegeass & Barbecue Festival

Look for a festival comeing near you, so you experience the real taste of competition barbecue.
I remember when i first sunk my teeth into a competition quality slow smoke rib... i could not believe
what i was tasting, tender, juicy,rib meat that just melted in my mouth and exploded with flavor.
In this book "Competition BBQ Secrets" you'll get the impossible to find important information like
exact times and temperature needed to barbecue like the pro's yu'll everythng.
These barbecue recipes and these BBQ Competitors are professional and they work hard and take
pride in their art. I'm sure you have seen those barbecue competitions on the food channel or
discovery channel so you know what i"m talking about.
When we first decided to compete on the BBQ circuit in a few competitions, 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 competitions with the trash we were cooking. Our first ribs were tough, our chicken was rubbery and tasted like a used tire, our butts were dry, and our brisket was not even edible. To be honest with you...


We needed some serious help!

So... we bought a BBQ book or two, looked on the internet for some barbecue recipes, went to the Big Pig Jig as spectators, and we even bought a DVD made by a "professional" cooking team. I can't even explain to you how disappointed we were in these barbecue products! The books were 50% to 75% stuffed with useless recipes and they did not even tell you the important "secrets" of time and temperature. The DVD was a joke. It showed a guy preparing for a contest and showed him and another guy working a smoker, but they never gave any of the all important details on how to actually do it. We were disappointed going to the Big Pig Jig too. We had fun and it was a great event, but we found out that you can't even taste the competitor's BBQ. So, we decided to...

Go to the school of hard knocks!

That's right... we learned the hard, expensive, and long way. We dove right in and started testing different barbecue recipes every weekend. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. We entered our first "backyard" barbecue competition and while we were