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I've been gathering information from Pit Masters across Texas for several decades in order to provide you with this collection
of prime tips, tricks, and techniques used to win contests and run BBQ joints.
This ain't no
coffee table book or fluff wordbite on Food TV, but the real meat behind smokin' the best. I grew weary of suffering
through substandard Q, so I'm going out on a limb here to help you learn how to slow smoke like the pros.
I'm revealing all I've learned from 40 or so years of studying at the feet of the masters and experimenting until I could produce
some of the tenderest, tastiest, and finest award winning barbeque around. You will learn plenty
whether you're a beginner or a long time pro. Volume 1 includes step-by-step photo tutorials for slow smoking Texas style brisket, ribs, chicken, sausage,
turkey, whole pig, and shoulder on both large and small pits using the different classic methods, rub and sauce recipes,
fire building and tending, pit and equipment use, smokewood selection, food safety, and much
more. All you need to know to bypass years of experimentation, cost,
and disappointment. |
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Thumbnail photos like these show the sequence of events as the text describes the process, and each photo is clickable to a full page size photo to show the work in close up, intimate detail. That's something that would be impossible to provide in a print book at this price. You can print out the parts you like and refer to them as you smoke your own heart-wrenching Q! |
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There are profiles of successful contesters and restauranteurs including their own tips on prize BBQ. Volume 2 will include many more profiles and interviews, plus discussions on proper pit design and techniques for many
more types of Q, but this first volume will teach you everything you need to know
to produce some of the best Texas style Barbeque around. Volume 3 will have a much deeper discussion of commercial BBQ and tips on setting up a restaurant, plus many more
profiles and tips from successful restaurant operators. I've spent decades researching the fine art of Texas BBQ and I need your help
to continue the project. I'm a successful Pit Master myself
and I have included all of my own techniques and recipes in this first volume. Here's the deal: if I get enough pre-orders, I'll be able to get the book completed by March, 2009, just in time for
the start of this year's BBQ contest season. Otherwise, it may take me to the end of the summer while I
continue to finance
the project through my regular engineering work. Besides, you will be guaranteed a spot for the first run of
the production, and I'll even send you a signed copy. This book will become the new standard BBQ bible. Don't miss this opportunity to own a first edition. |
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Here's a sample (click here, or up there)
I'm sorry I had to blank out some of the text, but if you want the
real secrets, you have to get the CD. Believe me, all will be revealed. Feel free to download since this site does not collect your information for future spamming or any other reason.
I'm really not interested in pestering you with endless reminders that you once visited here, and I won't sell or give your info to
anyone else. Don't forget, I'm going to be working on the next volume of the expose when this one is finished.
There's plenty of room to provide you with fame and fortune if you are an accomplished pitmaster.
Volume 1 now available for pre-order! |
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No, the price will not go down if you wait and it may even go up. |
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We don't enter contests unless they are for charity, where no prizes are awarded. We will not compete against anyone who is included in the book without their permission. We have won first place in every contest we've entered! |
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