Competition BBQ SecretsCompetition BBQ Secrets

2008-11 Bill Anderson

For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare.

Author: Bill Anderson

Publisher: Booksurge Publishing

ISBN: 1439209111

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Page: 0

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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.

Paul Kirks Championship BarbecuePaul Kirks Championship Barbecue

2010-05-14 Paul Kirk

Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue Paul Kirk ... COMPETITION Secrets In my barbecue classes, I am always asked the same question: “How can you teach us all your secrets and still hope to ...

Author: Paul Kirk

Publisher: ReadHowYouWant.com

ISBN: 9781458768780

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Page: 626

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The secret's in the sauce! Every backyard chef yearns to be known for that special brew that earns him or her a reputation as a barbecue pro. Paul Kirk's Championship Barbecue Sauces gives the outdoor cook a tasty head start. At its heart are over 50 sauces, from Granddad's Hotshot Sauce, Sweet Kansas City Sauce, and The Rib Doctor's Sauce to Smoky Peach Sauce and Berry Berry Sauce. Dozens of marinades get any food ready for the fire, and a bounty of rubs and mops will turn the most casual griller into a certified pitmaster. For extra pleasures once the food is served, there are zesty salsas and relishes, and even homemade mustards and ketchups. Each recipe points to the meats, fish, or vegetables it complements best. And, in several sections called ''Master Classes,'' readers learn how to concoct their own signature rubs and sauces out of the basic components: sugars, salts, acids, and spices.

Wiley s Championship BBQWiley s Championship BBQ

2014-03-05 Wiley McCrary

Secrets that Old Men Take to the Grave Wiley McCrary, Janet McCrary, Amy Paige Condon ... and Muriel Roith of Happy Holla BBQ out of Kansas City, and they spent a couple of years traveling around the competition circuit with the Roiths ...

Author: Wiley McCrary

Publisher: Gibbs Smith

ISBN: 9781423636328

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Page: 312

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Recipes for ribs, rubs, and much more from Savannah’s legendary “BBQ General.” Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue and prize-winning owner of Wiley’s Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish—along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em. Also includes info on grills, smokers, Wiley’s favorite suppliers and cookbooks, and more

Secret Ingredient Smoking and GrillingSecret Ingredient Smoking and Grilling

2017-05-09 Staci Jett

Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level Staci Jett. “Staci is a talented Pitmaster and BBQ competitor. Her recipes and BBQ tips are an asset for backyard enthusiasts as well as professionals.

Author: Staci Jett

Publisher: Page Street Publishing

ISBN: 9781624144080

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Page: 160

View: 999

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Smoke and Grill Like an Award-Winning Competitive Chef Create complex, authentic southern flavors with smoking secrets from American Grilled champion Staci Jett. Bring competition-worthy dishes right to your table with secret ingredients like Kentucky Bourbon Barrel Ale and Jim Beam Whisky barrel pieces, which add a rich and delicious caramel oak flavor to smoked meat; use Chop House Seasoning to make your burger taste like premium steak, or try an Old Bay dry rub to add new dimensions of flavor to Slow Smoked Baby Back Ribs. With Staci’s unique ingredients and winning techniques, you can serve next-level dishes like Kentucky Beer-Braised Beef Short Ribs smoked over cherry and oak wood, Sweet Chili Smoked Wings and Ginger Pecan Bourbon Glazed Salmon. With Staci’s mouth-watering recipes, you will create incredible and distinctive meals from your smoker and grill. Whether you’re in the mood for bison, beef, pork, duck or fish, Secret Ingredient Smoking and Grilling will show you how to take it up a notch.

Secrets to Smoking on the Weber Smokey Mountain Cooker and Other SmokersSecrets to Smoking on the Weber Smokey Mountain Cooker and Other Smokers

2015-03-17 Bill Gillespie

An Independent Guide with Master Recipes from a BBQ Champion Bill Gillespie. Beef Ribs, 68 Beef Rub, 80 Beef Short Ribs, 151 Beef Tenderloin, 155, 157 Brisket Chili, 44 Brisket Injection, 34 Brisket Marinade, 34 Competition Brisket, 30, ...

Author: Bill Gillespie

Publisher: Page Street Publishing

ISBN: 9781624141089

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Page: 192

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Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack," and the brisket recipe that got a perfect score at the American Royal Barbecue Invitational Contest. Bill Gillespie, regular guy turned barbecue champion, whose team recently won Grand Champion of the American Royal Barbecue Invitational, shares all of his outstanding recipes and specific techniques for making the best ribs, pulled pork and barbecue chicken in the country, if not the world. On top of the traditional competition-winning offerings, he shares an amazing selection of his favorite dishes he cooks at home, including Pulled Pork with Root Beer Barbecue Sauce, Maple Glazed Salmon, and Stuffed Sausages with Prosciutto and Cream Cheese, among others. If you own a Weber Smokey Mountain Cooker or a similar smoker, this book is a must have. The techniques and secrets offered here will take your best recipe and make it a show stopper. With this must-have collection of recipes you will impress your family and friends with your amazing backyard cooking abilities.

The Secrets to Great Charcoal Grilling on the WeberThe Secrets to Great Charcoal Grilling on the Weber

2018-04-03 Bill Gillespie

More Than 60 Recipes to Get Delicious Results From Your Grill Every Time Bill Gillespie. Simple BBQ Rub Baby Back Ribs Beer Can Chicken Competition Chicken Competition Ribs Competition Pork Cubed Pork Belly Nuggets recipe Wings Simple ...

Author: Bill Gillespie

Publisher: Page Street Publishing

ISBN: 9781624145070

Category:

Page: 192

View: 545

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Be the Master of Your Charcoal Grill with Juicy, Smoky Recipes from a Champion Pitmaster Barbecue champion Bill Gillespie is a master of smoke and flame—and he’s back with his third book to help you become king of your Weber kettle grill. Inspired by memories of grilling with his father, Gillespie poured his heart into this comprehensive guide that opens up a world of barbecue possibilities. He starts from the ground up, giving beginners to advanced grillers all the information they need, including the best ways to start the coals, how to get the perfect char, how to time things for exact doneness and ultimately how to get incredible flavor the easy way. Inside, you’ll find delicious recipes for The Perfect Burger Every Time, Skirt Steak Cooked Directly on Hot Coals, Beer Can Chicken and many more. Whether you aspire to be a pitmaster or simply want to host incredible backyard barbecues, Gillespie has all the tips, tricks and insight to help you up your grilling game. From grill setup to final bites, this is your go-to guide for grilling like a champion.

Barbecue Lover s Kansas City StyleBarbecue Lover s Kansas City Style

2015-10-15 Ardie A. Davis

Pellet Envy Rod Gray (816) 225-1155 www.pelletenvy.com/classes Rod Gray, head pitmaster, Pellet Envy competition barbecue team, ... He may even share some secrets he and his wife, Sheri, used on the popular BBQ Pitmasters TV series.

Author: Ardie A. Davis

Publisher: Rowman & Littlefield

ISBN: 9781493023783

Category:

Page: 240

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Barbecue Lover's Kansas City Style celebrates the best this region has to offer. Perfect for both the local BBQ enthusiast and the traveling visitor alike, each guide features: the history of the BBQ culinary style; where to find--and most importantly consume--the best of the best local offerings; regional recipes from restaurants, chefs, and pit masters; information on the best barbecue-related festivals and culinary events; plus regional maps and full-color photography.

Wicked Good BarbecueWicked Good Barbecue

2015-03-01 Andy Husbands

Fearless Recipes From Two Damn Yankees Who have Won the Biggest, Baddest BBQ Competition in the World Andy Husbands, ... Kansas City Barbeque Society " A lot of serious barbecue champions have been waiting to see what secrets would be ...

Author: Andy Husbands

Publisher: Fair Winds Press

ISBN: 9781627883078

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Page: 224

View: 414

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"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.

Championship BBQ Secrets for Real Smoked FoodChampionship BBQ Secrets for Real Smoked Food

2006 Karen Putman

A complete guide to the popular favorite of BBQ fans everywhere. This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef.

Author: Karen Putman

Publisher: Robert Rose

ISBN: 0778801306

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Page: 0

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A complete guide to the popular favorite of BBQ fans everywhere. This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish. Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses: *Using various types of woods *Building an indirect fire *Preparing food for smoking *Avoiding the Seven Sins of Smoking *Using brines, marinades, rubs, slathers, bastes, glazes, and sauces The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods: *Flower of the Flames Rib Rub *Blackberry Merlot Marinade *Stuffed Smoked Tomatoes *Cold-Smoked Fruit Salsa *Apple-Smoked Salmon with Green Grape Sauce *Pecan-Smoked Apricot Chicken Wings *Smoked Flank Steak with Beefy Barbecue Mop With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking. AUTHOR: Karen Putman is a prize-winning chef and dedicated barbecuer who has won many contests on the competition barbecue circuit, including a grand championship in The American Royal and several world championships. She has her own line of barbecue sauces and lives in Kansas City. 16 pages of colour photographs

The Smoking Bacon Hog CookbookThe Smoking Bacon Hog Cookbook

2016-03-15 Bill Gillespie

When I first got involved in competition barbecue back in 2005, I never could have imagined all the things that would happen to me. Competition barbecue is unlike anything else I've ever experienced. Sure, each event is a competition to ...

Author: Bill Gillespie

Publisher: Page Street Publishing

ISBN: 9781624142215

Category:

Page: 192

View: 968

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Award-Winning Smoker Recipes for Ribs, Pulled Pork, Bacon and More For a Weber Smokey Mountain Cooker, Insulated Vertical Smokers Like a Humphrey's BBQ, as well as Barrel Smokers Bill Gillespie, whose barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, also won the Jack Daniel's Invitational with his pulled pork recipe. In short, Bill is passionate about and good at smoking pork. In his second book, Bill shares new versions of his award-winning competition pork recipes, as well as easy homemade bacon, unique fatties (stuffed and smoked sausages), incredible chops and roasts, and then takes it to the next level with his outstanding whole hog cooking technique. Bill explains all the secrets that elevate his smoking to the top of the game. His recipes are simple and easy to follow; the results are amazing. If you like smoking or know someone who does, you need to have or gift this exceptional collection of recipes from one of the top pitmasters of BBQ.