bbq book - www.bbqbook.com :::: Testimonials

These are real testimonials from readers of "Competition BBQ Secrets". And there are lots more where these came from...

From eBay - Quick response - just in time for next bbq cookoff & won 1st THANKS!

Bill,

My husband makes some really incredible BBQ sauce that he wants to bottle and sell.
We figured...what better way to get the word out about his sauce, than by entering
BBQ competitions.

We bought a $37 Brinkman smoker and cooked some chicken on it a few times
and it came out really good.

We heard about a BBQ competition only an hour from our house...so the day before the
event we decided to enter it. We had to turn in chicken and ribs...and we'd never even
cooked ribs on a smoker before.

So the day before the event I purchased your e-book and read the entire thing. It was full
of really great information!

The next day at the event, the meat expector came around to check out meat. He looked at
our ribs and said...

Our recent Championships...

2009 Hasan Shrine Spring Festival Grand Champion - Albany, GA
2009 Blue Ridge BBQ & Music Festival Grand Champion - Tryon, NC

Bill,
I have been doing competitive BBQ cookoffs for 5 years around
Austin. I have a shelf full of cookbooks and your e-book is by
far the best I own. I use the rib recipe to the letter and have
had great success with it. Last week I tied for 1st in ribs at
the Hays County Fair in Texas. That qualifies me for the
national BBQ cook-off in Meridian, Texas next week.
I have also won in 2 other major contests following
your recipe in the past year.

As an aside - I have been cooking the super-trimmed
briskets lately. They are not less tender, juicy, etc than
cooking a whole brisket. A lot less cooking space too!
Since we only turn in 7-9 slices, sort of makes sense.

PS - I always had trouble with ribs until I read your e-book.

Thanks,
Dave Bliss
Texas-Que-Step

Bill: wanted to let you know that your book is wonderfull , so much
info. We used some of your suggestions along with our ideas and
were grand champions at our 1st BBQ cookoff. Everyone should
get your book--packed full of info.
Tom Mashos Fossil, Oregon-- Smok'n Hot BBQ Team

Bill,

Have a very important question for you. Have your book
and is very informative. Have entered 2 cook offs and
placed 1st in pork in the 1st. We placed 2nd in Ribs
by a coin toss and 3rd in Butts by a coin toss in the
2nd cook off we entered. Should have checked those
coins.

However, I am interested in purchasing a larger smoker.
I see you have a Lang based on the pictures. I am
leaning toward that but I also see a 60 inch by
Diamond Plate Products with lots of add ons.
If you are familiar with each, which do you
recommend? The 2nd cook off I was in had
a person in it with a Diamond. He did not place
but the unit was impressive. However, I like
the reverse flow of the Lang.

I would appreciate any input you can give me on my
decision..

Thanks
Vince

Here's what our eBay customers have to say...

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Great item
Smooth transaction. As described. Highly recommend. Reliable
Good info, Cant wait to try out the tips!!! Fast reply, great customer service!
recieved the book just fine, can't wait to read...
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GREAT INFO. Outstanding E-Bayer This E-Bayer gets TWO THUMBS UP! THANKS!!!!!!!
Quick Delivery. Item just as advertised! Bid with confidence!

Just wanted to let you know how relieved I am to finally
read something about competition bbq that is informative
and gives actual guidance on how to produce real bbq. I
bought your book yesterday and have already read the entire
book and I will read it several more times to pick up on
tips that you have provided. I will be entering my first
competition in a few months and your book gives me the
confidence I need to take the first step in the competition
world. Please, please let me know if you publish anymore
literature on competition bbq or if you make any kind of
instructive video because you guys definately are passing
on great information and not a bunch of recipes and BS.
Thanks again for sharing your wonderful knowledge on
competition bbq.

Roger Adair
Roseville, CA

Hi !

Thanks for answering my question. I just finished
reading the entire book today and it is awesome! It
contains so many details and tips I've never heard
before - I am totally pleased. It is the most
informative BBQ book I have ever purchased.

You're book rocks!

Best Regards,
Victor Scherer
Draper, Utah

Hi Bill,

I recently purchased your book and tried cooking chicken
for a family get together last weekend. I had given up barbequing
chicken many years ago because I could never cook it
properly - usually burning the outside and drying up the inside.
Although I like to barbeque, after reading your book, I realize
that I have been

Re: Ian - Thanks for subscribing to BBQ News...

Your welcome. Best money I~ve spent in a long time. I made the
chicken the other night and gained a whole new level of respect
from my wife and kids. They look at me differently now.

Thanks again, Ian

Howdy! my name is Alan smith. I am cheif cook on the
Pit Crew BBQ cook off team in Buda Texas-thats close
to austin texas. In march of 2006 a friend let me read a
bbq book that he had just recieved as a gift.One week
later the town of Buda had a lions club cook off . Me and
my wife and my 13yr old son and 10 yr old son borrowed
a small pipe pit. We all loved every thing about cooking
and the compition. There was 84 entered in brisket-pork
ribs - chicken .Well we placed 3rd in ribs 4th in chicken
7th in brisket. No money but a real nice 3rd place trophey
in ribs . I will have saythanks! because it was your bbq book .
So now i have built my own pit its 7ft long i put it on 20ft trailer
3ft wall around it with a top and stainless tables Every things
bigger in texas wright well its2nd cook off time.We went to
the buda fire fest.58 teams was there.We took first place in
pork ribs first place in open pork and 3rd place in texas red
chilly .Well we are hooked thanks for all the pictures web
site and great tips .thanks again !
pit crew bbq

Hey Bill,

Did a fairly good sized brisket last night following your
instructions. 10 hours on the Big Green Egg and I'll be danged if
that thing didn't turn out moist, tender, and textured just right to
pull apart the slices in your fingers. No other brisket method has
even come close. Nice work my friend!

By the by, how do you like your Lang smoker? We've got a line on a
60 and an 84, and I'm chomping at the bit.

Regards,
Ken

Bought your book a couple of years ago, and just
entered my first contest 2 weeks ago, a small contest
in Milbank SD. 18 Teams they all were all competitive
teams and me with my little $150 smoker, I followed
everything in your book to the letter, and advice from
your news letters and took 1st in Ribs and Grand Champion.

Thanks for everything
chuck

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