COMPETITION BBQ SECRETS

By the Chatham Artillery BBQ Team

Lee and Laura Sweat and Bill Anderson

This was my first barbeque e-book and I have to admit I enjoyed the experience. It's great to be able to click on links that instantly take you from one chapter to another as well as directly to sites such as the BBQ Associations and various competitions.

But even those who don't like to sit in front of a screen for long periods are catered for. This book comprises just 50 pages so it doesn't take very long to print out a copy and it doesn't involve much use of dead trees. And those pages are packed full of very useful information and advice that can only be accumulated by years of active and on-going competition in top level US barbeque cook offs.

But it's not a book for those who are not into smoking low and slow in the traditional US manner. In fact, the authors make this very clear at the outset by saying: "We ain't going to waste your time with grilling. Comparing grilling to slow cooked barbecue is like trying to compare painting a house to painting a masterpiece."

So that probably cuts out around 90% of Aussies because we mainly use our barbeques for grilling and roasting. However, all is not lost, the Chatham Artillery BBQ Team do make the point that charcoal kettles can be used to turn out some very respectable barbeque and they give a detailed instructions for slow smoking on these popular barbys. They also discuss how some gas barbeques can be used for slow smoking.

However, the bulk of the book is all about competing successfully in the giant barbeque cook offs. Basic techniques such as correct fire management and the use of woods for flavour are covered in detail. What needs to be taken to a competition is discussed in depth and a full check list is even provided.

The main competition categories - chicken, ribs, pork shoulder and beef brisket - are each broken into How to Buy, How to Trim and How to Cook sections. The book also contains valuable 'tricks of the trade' such as how best to present food for judging.

For anyone keen to learn how to cook low and slow with a view to becoming successful in competitions, this book should certainly go a long way towards reducing the learning curve.

ORIGIN: United States
FIRST PUBLISHED: 2005
VERDICT: Much better value that an expensive bbq cookery course. A must for anyone starting out in competitive barbequing.