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- Author: Bill Anderson
- Publisher: Booksurge Publishing
- ISBN-10: 1439209111
- ISBN-13: 9781439209110
- Format: 17.8 x 25.4 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it's chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning barbeque aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as "Regional Barbecue Sauce Variations," "BBQ Competitions: What you need to get started," "Barbecue Recipe Science" and "Collagen, Protein, and Fat," readers learn the details on exact times and temperatures so there is no room for error-and that's the point. It is what distinguishes this barbequing cookbook from all others-the author cuts away the bone and fat to get to the meat of the matter.
EXTRA 10 % discount with code: EXTRA
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- Author: Bill Anderson
- Publisher: Booksurge Publishing
- ISBN-10: 1439209111
- ISBN-13: 9781439209110
- Format: 17.8 x 25.4 x 0.7 cm, minkšti viršeliai
- Language: English English
For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it's chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning barbeque aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as "Regional Barbecue Sauce Variations," "BBQ Competitions: What you need to get started," "Barbecue Recipe Science" and "Collagen, Protein, and Fat," readers learn the details on exact times and temperatures so there is no room for error-and that's the point. It is what distinguishes this barbequing cookbook from all others-the author cuts away the bone and fat to get to the meat of the matter.
Reviews