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Website URL: www.bbq-book.com
Tuesday, March 7, 2006
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Competition Bbq Secrets 300 Deg Hot & FastClickBank Marketplace Description:
New! Updated Version With 75% Commission! - A Barbecue Instruction Manual For Everyone. By An 8x Grand Champ, Bill Anderson Of The Chatham Artillery Bbq Team. Learn How To Slow Smoke Meats Right! Aff Tools: Http://bbq-book.com/affiliate-program.htmlCategory name:
Cooking, Food & Wine
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barbecue recipes, championship barbecue recipes, bbq recipes, barbeque recipes,competition bbq secrets,chatham artillery bbq,chatham artillery bbq team,bill anderson bbq,bill andersonWebsite META Title:
The BBQ Book Competition BBQ Secrets - Championship Barbecue Recipes
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The Barbecue Recipes found in Competition BBQ Secrets are real. From a 8x grand champion.
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Now You Can Get Real Competition BBQ Secrets
We're Declaring War on Average BBQ Everywhere!
You are just one small step away from skyrocketing your BBQ skills, saving yourself 5+ years of time, and becoming the new BBQ King in Your Neighborhood!
Iâ€™m Bill Anderson, head pitmaster on the Chatham Artillery BBQ Team and 8x Grand Champion.
Iâ€™m going to help you to be a BBQ grand champion too! You see, I wasnâ€™t always an expert BBQ pitmaster... I started out in my back yard like everybody else. I thought I was pretty good at it too - having â€œperfectedâ€ a few barbecue recipes that delighted my friends and family.
Then one day, I was asked to help my brother-in-law at a BBQ competition down in Douglas, GA. We took 2nd place ribs in the back yard division and we were hooked. We moved on up to the pro division and ran into some serious roadblocks. As it turned out, those guys in the pro division donâ€™t mess around... they take their BBQ seriously!
It was clear that my back yard barbecue recipes were not going to cut it. So I practiced and practiced and practiced some more. I needed testers and people to eat all those trial runs, so my friends and family loved it! But it was costing me a small fortune.
Still, our competition scores were not up to par.
Competition after competition we sat there and watched while the other teams â€œwalkedâ€ to get their checks and trophies. I found out real quick that BBQ judges were a lot different than my friends and family. BBQ judges will insult your barbecue skills in a heartbeat (with bad scoring) - friends and family will always tell you your BBQ is great no matter what.
And therein lies the â€œbig differenceâ€...
Being a competitive person, I was determined to make the leap to competition quality BBQ recipes and not be satisfied with back yard quality anymore. After all, winning isnâ€™t everything, itâ€™s the ONLY thing.
I did some judging and I took a $750 class to figure out flavor profiles and other things the judges were looking for. These things, along with my own knowledge is what allowed me to go on to win 8 contests over the next 2 years - I was winning every other contest I entered! Yiiiippppeeee!
I had earned some serious bragging rights!
Not only was I king of my neighborhood, but I was king amongst professional barbecue teams too.
Now, I want to teach you all my secrets that cost me a small fortune to figure out!
So you can be the king (or queen) of your neighborhood too. Heck, you may even want to compete like I did. Or open a barbecue restaurant or BBQ food truck some day. With the info in Competition BBQ Secrets, youâ€™ll blow your competition away because these competition quality BBQ recipes are even better than 99% of what most restaurants put out.
Donâ€™t take my word for it, hereâ€™s just a small sampling of many, many satisfied students say about the BBQ Book...
I don't know if this a real success story or not, But it is for me! I have been BBQing for over 67 years and it has changed a lot in my time. When just a short time ago I got Your book and found out that I had no more idea then a Jack Ass of what I was trying to do. I had entered in two contest preveiously and came in dead LAST! I thought You cooked your meat piled the best you had in a box and turned that in. WRONG! This past weekend I entered in Knoxville, Tn. and came in 9 th overall. With a 2nd in chicken, 14th in ribs, a 7th in brisket and 15th in pork.... Col. Dave Franks, long time US Army cook, author of Foods of the Southland, Alex Haley's private chef, and head pitmaster for Lil' Red Barn BarBQ Team
Hi Bill - My brisket turned out great I have been trying to smoke one for over ten years every time it would come out dry like boot leather. I learned so much from your book I'm going bear hunting in Colorado in September can't wait to try it agai