LOVE BARBECUE – LEARN THE SECRET BARBECUE RECIPES OF BARBECUE PRO’S
Article by Warren Ouma
We have a variety of barbecues depending on what they are made of. Ribs, butts, chicken, brisket, you name it.
Have you ever been to a restaurant and ordered a plate full of succulent mouth watering, fall off the bone,ribs? Would you believe me if i told you that “competition barbecue” is better than any barbecue you can get in any restaurant?
i remember when i first sunk my teeth into a “competition quality” slow smoked rib…. i could not believe what i was tasting! Tender, juicy, rib meat that just melted in my mouth and exploded with flavor. I immediately wanted to find the nearest barbecue restaurant owner and kick him in the butt for feeding me tough, dry ribs all these years. Heck…. i actually thought those restaurant ribs were pretty good until i tasted a competition rib. It’s a whole different ball game. These barbecue recipes and these BBQ competitors are professionals and they work hard and take pride in their “art”. I’m sure you have seen those barbecue competitors on the food channels or Discovery channels so you know what i’m talking about.
In 2006, our team took 1st place in chicken,2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ and Blues Festival ( a FBA Sanction event). We won 4 trophies and ,300 in price money. We are also Grand Champions of Hasan Shrine Spring Festival 2009_ Albany, GA (FBA). Some of the best teams in the nation were there we took 2nd in chicken,2nd in brisket, 1st in pork. I don’t want to talk a lot about about our achievement because it will sound like am boasting.
The problem we had when we first started out was lack of quality information and detailed barbecue recipes on how to slow smoke really great, competition quality meat. Sure…. anybody can stop a rack of ribs on a grill and cook some “average” ribs, but trust me, we will get you a last place “booby price” in every barbecue competition you enter.
If you really want to learn how we do it, then this is the right place. You will learn how to cook championship ribs in your backyard. In your new book “COMPETITION BARBECUE SECRETS”, you’ll get the “impossible” to find” important information like exact times and temperature needed to cook BBQ like the pro’s.
Looking back from where we started, i could actually say we used to cook trash, our first ribs were tough, our chicken was rubbery and tasted like used fire, our butts were dry, and our briskets was not even edible. Am sure you know what i’m talking about if you have ever tried cooking one. So we needed some serious help. We desperately looked for all cook books we could find, searched the internet, attended the Big Pig Jig as spectators. The books we bought were 50%-75% stuffed with useless recipes, furthermore, they didn’t give important details like the exact times and temperature. We went ahead, bought a DVD which was a total joke. It showed a guy preparing for a contest and showed another one working a smoker. They never gave all the important details on how to actually do it.
So we decided to go to the school of “hard knocks” We learnt both the hard and expensive way. We started testing different barbecues, testing different times and temperatures with all the spices We thought we were ready for our first backyard competition. We never met our expectations to be honest.
The good news is, you don’t have to go through all this trouble. Simply check out “competition BBQ secrets” and learn in an hour or two. You will save about 00 and a ton of time in making mistakes. In is more of an instruction manual that a history of where the word barbecue originated.
The best barbecue sauce recipe in the world will not help you if you don’t know how to slow smoke the underlying meat correctly. Learning from the Pro’s at a competition is not easy, sure they will give you a tip or two if you ask nicely. But can you expect to learn everything they know in a 15 minutes conversation? Do you wish to cook meat that is so bad that you have to throw it out or feed it to your dog?
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About the Author
Born in June 15th 1986, attended primary school at Kabete Primary School. Joined Nairobi School for secondary education. Currently in Kenyatta University studying a degree course in Statistics and programming.
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