Master BBQ Skills
War has been declared on bbq. Gain master bbq skills and enter that competition. You are just one step away from becoming the bbq king and champion.
Behind that cloudy curtain of smoke and steel, BBQ pitmasters work their fingers to the bone to give big appetites that mouth watering bite. However if you’ve never spent what seems like endless hours in a pair of bbq-making boots, it can be mind boggling to understand just what goes into the art and love of barbecue.
To help enlighten those who’ve never barbecued, we asked a few master pitmasters to share some of their secrets and philosophies of the bbq world.
Getting Started From Home
First and foremost don’t be scared or nervous. Even if you fail at first, practice makes perfect. You will get it.
Now you can use either a smoker or a grill whichever you prefer. Personally, I love a good ol charcoal grill. Sometimes the most basic of grills are the best.
Even some of the most experienced pitmasters still favor their old starter grill when cooking for friends and family or even just testing out recipes. Other times tho, your equipment can make a big difference. A cheaper smoker could do the job, but it’s probably not going to retain heat as well as one with a thicker metal, so you might be spending your night adding logs, and who really has time for all that!?!
Cooking your Bbq
Smoke is an ingredient, not a way to cook. Professional pitmasters use smoke like a spice. Liquid smoke is not an option.
Thermometers aren’t all that necessary.
The masters will tell you that it’s all in the feel. A brisket could read the right temperature on the inside, but if you want to judge it’s doneness the way the pros do you feel for the jiggle. Then you know when it’s just right.
Not all wood is the same. You don’t want just a chopped up piece of wood off the tree out back. You definitely want a good seasoned wood. Meaning it’s been dried out. Be careful tho, if it’s been dried for too long it will burn dark and hot. Leaving your bbq tasting like a chewed up pencil.
All smoke is not the same. Black smoke is no good. You want your smoke to be a nice grey color, almost transparent.
When your cooking a whole hog, only a third of it’s weight is edible. The rest of it is just skin, guts and bones. Nobody’s making hotdogs here.
Repetition is the key. Barbecue is all about tradition. Tradition is doing the same stuff multiple times. It’s what gives you consistent flavor.
The best barbecue is often times not for sale. Most times pitmasters give samples of the spice crusted burnt end pieces to satisfy their customers watering mouths.
Barbecuing isn’t cheap. The cost of meat is rising at ridiculous rates. It pains most BBQ masters to charge an expensive price for their creation, but they are left with no choice if they want to stay in business.
If your looking to get into a competition barbecue, ask to cook on someone else’s team. What better way to learn!
Master BBQ Skills
Buy a pro pitmaster a beer, and he will give you an anatomy of secrets you can’t find anywhere else. They love to talk bbq. Take Bill Anderson for example. He’s the head pitmaster on his barbecue team and 8x grand champion. Bill shares his secrets and ultimate recipes in his book “competition bbq secrets 300° hot and fast”. Let me tell ya, the information he gives you in his manual will not only blow your mind but it will slick blow the socks off your competition.
Bill offers the ultimate instruction manual with fine detail on how to smoke championship BBQ, whether it be chicken, ribs, butts or brisket. Included in this manual is Bill Anderson’s My Competition Sauce recipe. Most teams don’t ever share these kind of BBQ secrets, Get them and so much more here.
Learn to slow smoke on anything whether it be a professional smoker or your old grill, Bill Anderson has got you covered. Check it out!!!
I hope this helps you on your road to becoming the next barbecue champion with master bbq skills.
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