Learning Barbecue on a Competition Level Quickly and Inexpensively...

Dear BBQ Friend:

In this month's newsletter, I want to talk a little about how you should go about learning how to barbecue. That may sound a little funny coming from a guy who sells barbecue books and videos, but I see it just about every day... people say "Your book is too expensive. I can get that information for free out on the internet!".

Then, after they read the book...

I have your book and you are right.  I thought I was making good BBQ, but now I know.  Love it, thanks.

I don't know if this a real success story or not, But it is for me! I have been BBQing for over 67 years and it has changed a lot in my time. When just a short time ago I got Your book and found out that I had no more idea then a Jack Ass of what I was trying to do. I had entered in two contest preveiously and came in dead LAST! I thought You cooked your meat piled the best you had in a box and turned that in. WRONG! This past weekend I entered in Knoxville, Tn. and came in 9 th overall. With a 2nd in chicken, 14th in ribs, a 7th in brisket and 15th in pork....  Col. Dave Franks, long time US Army cook, author of Foods of the Southland, Alex Haley's private chef, and head pitmaster for Lil' Red Barn BarBQ Team

Well I’ll be! After three years of cook-offs, one trophy here, one trophy there. I bought your book, I read the dang thing at least five times. This past week-end, the Family Tradition cookers took reserve grand champs for the first time. IBCA cook in Willis Texas, 2nd chicken, 3rd ribs (highest ever), 9th in brisket. I look forward to your next email and any new books and recipes.Thanks a bunch. Erik

You have always heard the saying You can't teach an old dog new tricks. Wrong!!!! I have over 76 years exp. in Q ing and learned things I would never have dreamed of . IF YOU DON'T KNOW WHERE YOU ARE GOING AND HOW TO GET THERE YOU WILL NEVER MAKE IT!!!

I have 100 more of these testimonials, but you get the point!

Folks... the #1 mistake I see BBQers make is not measuring their pit temperature correctly. They use the thermometer in their lid instead of measuring the temperature at the grate where the meat is. The #2 mistake I see BBQers make is NOT learning how to barbecue correctly.

Do you really want to wade through all the misinformation on the internet and figure out "the hard way" how to barbecue? I am browsing the internet all the time and if I were to take a wild guess, I would say that the barbecue information on the net is 90% junk and 10% good. If you want to take those kind of chances, then be my guest! But I'll be taking your money at the next barbecue contest! Learning barbecue the hard way can get expensive, whether you are a competitor or not!

It's sort of funny but sad at the same time. You look at these BBQ Facebook groups and other forums and EVERYBODY in there is an "expert". They are throwing bad advice out left and right to each other. The members take this advice from a "forum moderator" like it is actually good advice. But the truth is, the moderator doesn't know his ass from a hole in the ground and the reader thinks he is eating good BBQ when the truth is they are eating only very average BBQ. They have never tried competition quality BBQ, so they don't even know it exists.

If you need brain surgery, would you go to a car mechanic? If you need tax advice, would you ask a McDonald's employee? If you want BBQ advice, would you ask a backyard forum moderator or a 8x BBQ Grand Champ?

I have also read most of the books and watched most of the videos available. Almost all of them leave out important details like your pit temperature. Some of them just give out information that is just plain wrong and would result in barbecue that a lion could not tear into. Here's a prime example which was taken from a very prestigious and well known publication...bad pork shoulder recipe

I can assure you, if you followed that recipe, you would end up with some tough pork. Hell... who knows what you would end up with because they don't even tell you what pit temperature you should be cooking at. People following this recipe will have pit temperatures ranging from 180 to 350 deg which will result in all kinds of problems like way underdone pork, nasty bark, oversmoked, and flat out burnt to a crisp.

Another problem which is related and I run into all the time is this... BBQers think their barbecue is great when it is not. But how would they know that their BBQ is bad? It's sort of like touching a hot stove for the first time and getting burned (or maybe the opposite of that). You don't know what a stinging burn feels like until you have actually touched the hot stove. Hopefully you will never do that again.

So... if you have never tasted competition quality BBQ, then how do you know how good it can get? How would you know what to strive for? One thing I suggest you all do is judge a few contests before competing or starting your quest to become the BBQ king of your neighborhood. Some seasoned BBQ competitors don't even know how good it can get. (For more info on becomming a BBQ contest judge, go here http://www.bbq-book.com/bbq-contests)

Our book Competition BBQ Secrets tries like heck to give you all the details you will need to win barbecue competitions or to become a backyard king. And it does as good of a job as any book can. barbecue coachBut you can learn so much more in a good set of very detailed videos. That's why I started BarbecueCoach.com where you'll find that I leave no stone unturned. I leave nothing out. I tell it all and show it all in fine detail. Two BarbecueCoach.com members have already won grand championships this year. We also have a Team of the Year and a Team of the Year runner up. Others have had some pretty good walks - their memberships have been paid for by their winnings (and then some). Others are solid kings in their neighborhood and I know of at least one restaurant owner who is cleaning up in his town by serving up some mouth watering barbecue that obliterates the competition and keeps 'em coming back for more!


Bill Anderson