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... GREAT EBAYER!!!! very good tips, decent people to deal with.this is some thing special ,thanks. This is the best bbq book written. Exactly what I was looking for. Thanks!!!! 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... thank you nice book AAA+++++++++++++++ great product very quick delivery completely satisfied fast shipping A++++++++++++++seller very smooth and easy transaction 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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