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Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Paperback – November 5, 2008
"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
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About the Author
Bill Anderson has been a barbecue enthusiast for a quarter of a century. He began competing on the barbeque circuit in 2004 with the Chatham Artillery BBQ Team based in Savannah, Georgia. This is his first book.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
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1) you have absolutely no experience using a smoker,
2) you don't want to buy a quality BBQ book like Peace, Love and Barbecue (or any of the other books listed on that books "Customers Who Bought This Item Also Bought" link,
3) you don't know how to use google to do a simple search to figure out the most basic information in the book, and
4) you are willing to learn google to look up the inconsistencies in the book.
Here are some highlights: There's a chapter on food science that includes paragraphs on things like the boiling point of water. The author's point is that, if you keep the smoker temp below the boiling point (212 or so at sea level), it won't dry out as fast. And he says at a higher altitude maybe you would change that. Is he really suggesting cooking a pork butt at 212?!! Even in his pork shoulder section, he says to cook it at 230 or so. Most telling is the description of the book in Amazon that says it includes a chapter on "Collagen, Protein, and Fat". The chapter doesn't say very much (a google search would reveal everything in the chapter) and is one page long. Some "chapter"! At a 12 pt font, it's more like a paragraph. In fact the book is more like a pamphlet. My favorite is the section on marinades and injection. The author describes that marinades will consist of two to three parts oil and one part acid. Then he gives a sample recipe for pulled pork that is basically apple juice. The sample recipe is correct. You would never marinate a pork butt in oil. The list goes on and on. The author's food may taste good, but even the photos look awful. The pork butt has a black bark and the brisket looks dry as can be. You get the idea.
So consider what these people are saying. If they would approach their learning with a little more Shoshin and know that everyone has something to teach you, maybe they would have greater success in learning from Bill.
I found a lot to learn in this book and I am grateful I found it.
Head Cook, Ad Astra Competition BBQ Team
I did good BBQ before I purchased the book, but there were things that I did learn and I'm an improved and in demand BBQ'er now. Thank's alot Bill!
Also check out Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue