• Information on smokers
• Woods to use
• Managing your fire
• Brining, marinating, injecting, sauces
• Cooking tips for the big four in competition: chicken, pork ribs, pork butts, and brisket
• Smoking tips for turkey
• Guide to trimming spare ribs, St. Louis style
• Science of BBQ
• BBQ competitions

I was looking at this ebook primarily from a backyard BBQ point of view.  Most of these are topics that are applicable to the backyard BBQ, but some are much less so, such as the section on BBQ competitions.

To be honest, I was disappointed that so much of the ebook was spent on the competition aspect (about 12 pages out of 74).  I hadn't remembered the sales page saying much about that part, so went back and checked and it was my memory--it clearly states that there is information for those who want to compete. It isn't that none of that information is applicable to the backyard BBQer but you'll have to dig a little bit to find it and apply it.   It is more directly applicable to those doing competition.

With regards to the rest of the book, there is a lot of very specific information about how Bill Anderson cooks his meats at competition.  Bill is part of the Chatham Artillery BBQ Team and has done very well in competitions recently.  He must be doing something right!

I've seen some complaints that all of the information in this book can be found on the Internet.  That's probably true!  But you'll have to search high and low and test and try many things to find the combinations that work.  Bill has already done that and shares it all with you in the ebook.

Bill provides specific information about cooking time and temperatures for chicken, pork ribs, pork butts, brisket, and turkey.  He also gives a number of recipes, including:

• 1 injection recipe
• 7 rub recipes
• 12 barbecue sauce recipes
• And a few miscellaneous others

Note that there are not a bunch of recipes--if that's what you are looking for, Competition BBQ Secrets is not for you.  But if you want some recipes that have done great in competitions, then it's worth checking out.  I haven't tried any of the recipes yet, so can't comment on them, but I look forward to trying and testing them and see what I think. I've you've tried any of these, please let us know what you think in the comments below.  I'll do the same as I try the recipes.

The one thing that I read that I completely disagreed with was a suggestion that lighter fluid be used to start the charcoal.  Bill says that if you let it burn long enough, the fluid will burn off and the odor will be gone.  That's not my experience, and I start all of my charcoal now with a chimney.  In another part of the book, he talks about an experience where he tasted some barbecue that had a bit of an after-taste.  When he checked with the cook, she said that she had used lighter fluid.  His point was that you should not risk using lighter fluid to light your coals when there were other ways.  I agree--use a chimney!  It takes a little bit longer, but you run no risk of it affecting the taste of your food.

All in all, this book has some solid information and if it is what the Chatham Artillery BBQ Team is using during their recent success, then it's worth looking at.  At the present time, the book goes for $29.95.  This may seem a bit expensive, and you might even be a bit underwhelmed after reading it (I was at first), but then you need to remember that your time is worth money and Bill has shared proven tips, tricks, and recipes with you--no need to spend your time trying to figure out what works and how to BBQ.  He'll easily save you that $29.95 in your time.

That doesn't even include the savings that you'll have from not having to buy meats and other related items to test and see what works.  Heck, a brisket alone can run around $20, so you can easily save that money by following what Bill has found to work.

I recommend that you get a copy of the Competition BBQ Secrets ebook.  You get access to it immediately (that's the beauty of an ebook) and there is a 60 day money back guarantee.  With that, you can't go wrong.  (Please note that if you click on one of my links and purchase Competition BBQ Secrets, I get a commission.  It's not a ton, doesn't change the price you pay at all and helps me keep Outdoor Cooking Magic going.)

Enjoy!

Competition BBQ Secrets Review is a post from: Outdoor Cooking Magic

Competition BBQ Secrets Review is a post from: Outdoor Cooking Magic

If you want something different, something out of the ordinary, something that will have your friends and family talking for years, try grilling one of the many exotic meats.  Your kids will love going to school and telling their friends that they had ostrich for dinner!

Many of these exotic meats are not only healthier for you, but will have a distinctive taste as well (and no, they don’t all taste like chicken!).  For example, did you know that buffalo has 70%-90% less fat than beef and that ostrich has fewer calories than beef, chicken, or turkey?

I’m sure you are thinking that you would have no idea how to cook any of these.  Don’t worry, many of these meats are cooked just like you would cook a steak or similar meat on your grill, BUT, here is an exotic meats cookbook that will give you everything you need to know about cooking these meats.

If there is an avid griller in your home, or if you have a friend that is a heavy duty griller, one of the many exotic meats available would make a great gift.

Buffalo Buffalo meat is slightly “sweeter” than beef.  It is tasty, tender, and nearly fat free.  It has 79%-90% less fat than beef and is very high in the essential fatty acids.  Buffalo meat also has an excellent ration of Omega-3 to Omega-6 acids.  There is even a buffalo diet where some have claimed weight loss and significantly reduced cholesterol levels over a 6 month period. Click here to see the buffalo meat that is available.
Kobe Beef Kobe or Wagyu beef is the richest, most flavorful beef available and is raised naturally, using traditional Japanese long feeding methods.  It has a high level of marbling that provides its incredible flavor.  Wagyu beef has  healthy fatty acid profile that is low in saturated fat. Click here for more information about Kobe beef.
Elk Elk meat is very low in fat and cholesterol and comes from animals that roam freely and graze freely in natural conditions on pastures.  The elk are fed only on grass and are supplemented during the colder months with only natural feed like hay and silage. Click here for more information about elk meat.
Yak Yak meat is 95-97% lean, making it the perfect low-fat, heart-healthy red meat.  It contains different proportions of fatty acids, giving it a unique and delicious flavor which is somewhat sweet and delicate.  It is lighter tasting than beef, but never greasy. Click here for more information about yak meat.
Alligator Alligator meat is a pure white meat that comes in two cuts: the tenderloin (from the tail) and the sirloin.  You can cook it similar to calmari, either with high heat, or long and slow. Click here for more information about alligator meat.
Quail Quail meat is a delicious all dark meat that has a delicate texture and a sweet nutty flavor.  The meat is tender and can be broiled, baked, roasted, stir-fried, or stewed. Click here for more information about quail meat.
Ostrich Ostrich meat is low-fat with two thirds less fat than beef and half the fat of chicken.  It is fewer calories than beef, chicken, or turkey.  Ostrich meat is a red meat that can be substitute for other red meats in any conventional recipe.  It is easy to prepare and rivals other meats in taste and texture. Click here for more information about ostrich meat.
Emu Emu meat is very similar to ostrich meat in taste and texture.  It’s lower in fat, calories, and cholesterol than skinless, boneless chicken, and looks and tastes like beef.  It is high in iron and some think that is more tender than ostrich meat. Click here for more information about emu meat.
Rabbit Rabbit meat is high in protein and B vitamins, yet low in calories, cholesterol, fat & sodium.  It is an all-white m eat that can be grilled or stewed. Click here for more information about rabbit meat.
Rattlesnake Rattlesnake meat is light and chewy & tastes like chicken (ok, there’s something that tastes like chicken!). Rattlesnake meat is best prepared with a marinade before cooking. This will tenderize the meat and neutralize its natural flavors. Click here for more information about rattlesnake meat.
Wild Boar Wild Boar meat has a sweet taste and richer flavor but leaner than regular pork.  It is a true wild product! Wild boar meat is darker in color than domestic pork. It has a distinctive flavor with a hint of its wild heritage. Click here for more information about wild boar meat.

There are many other exotic meats that are available.  Click here for more information.

Grilled Exotic Meats – Try Something Different! is a post from: Outdoor Cooking Magic

Grilled Exotic Meats – Try Something Different! is a post from: Outdoor Cooking Magic

What I did was take two beef tenderloins and rubbed some black pepper over both sides (about 1 tsp total).  Then I put the tenderloins into a zip-lock bag and added 1/4 cup of creamy Caesar Salad dressing and then put the bag into the refrigerator for about 30 minutes.

While the tenderloins were in the fridge, I got my vegetables ready.  I took six leaves of Romaine lettuce, a couple of tomatoes and an onion.  I cut the onion and tomatoes into thick slices.  I should have cut the tomatoes even thicker, so I would do about 3/4" slices (I was probably at about 1/2").  Then I brushed both sides of the lettuce, tomatoes, and onions with olive oil (if I had to do again, I would wait until right before the tenderloins were done to brush with olive oil--would prevent the lettuce from getting just a little soggy with the oil).  Finally I sprinkled both sides of each of the veggies with a little salt and pepper.

Now, out the grill!  I seared both sides of the tenderloins and the moved them to the top rack to continue while I grilled the veggies.  I put the tomatoes and onions on first, since the lettuce doesn't take very long.  Cook the veggies on high heat, turning once they get some good grilling done on the bottom side (good char marks).  Cook too long and the tomatoes get mushy, which you don't want!

When the tomatoes and onions are done, pull them off, and put the lettuce on.  Thirty seconds on one side and thirty seconds ont he other is all you need and you are done!

This dish had some very interesting aspects to it.  Not only was it delicious (tenderloins are, by default, delicious), but there was an interesting mixture of tastes and textures between the meat, lettuce, onion, and tomatoes.  Definitely one to try!

Check out the video below to see exactly what I did!  And be sure to leave me a comment to let me know how this grilled dish goes for you.

http://www.youtube.com/watch?v=1TMphRHDgkM

Thanks,

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

First, get the steak out of the refrigerator and let it sit on the counter for 30 minutes to bring it to room temperature. Then get your grill nice and hot.

While the grill is heating, brush the steak with a little canola oil and then sprinkle with salt an pepper. I like to use kosher salt (larger salt crystals) and ground pepper (more intense flavor).

After you do that, put the steak to the grill. You won't need to oil the grill, since the steak already has oil on it. Sear it quickly on one side, rotate the steak 45 degrees and grill again to give some nice crossed grill marks. Flip it over and do the same thing on the other side.

For rare, cook until the center is at 125 degrees, for medium rare, until 130-135 degrees, and so forth, until well done is at 160 degrees. Find the temperature that results in a steak that is as done as you like and remember it and you can now always get your steak perfectly done.

An instant read thermometer is ideal for this, because it takes just a few seconds to find out he temperature.

One of the keys to grilling the perfect steak is to cook it until it is done how you like it and no longer!

A final tip: After removing the steak from the grill, let it sit for 10 minutes before serving. This gives all the juices a chance to flow back into the meat, making the steak both juicy and flavorful. Cover the steak with tin foil during this time to keep it warm.

That's all there is to grilling the perfect steak!

Add some nice grilled potatoes and grilled vegetables and you have a delicious meal, hot off the grill.

What to do:

• Sign up for my Outdoor Cooking Magic Tips and Recipes and get a free Grilling Recipes eBook.
• Get yourself a thermometer, so that you can grill the perfect steak!
• Leave me a comment below and let me know what you do to grill the perfect steak!

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

http://www.youtube.com/watch?v=M0TMm_qKgPA

Barbecuing a Steak is a post from: Outdoor Cooking Magic

Barbecuing a Steak is a post from: Outdoor Cooking Magic