• 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

Many people test to see if their meat is done by cutting into it to check how red or pink it still is. All that does is let all the juices out. A grilling or bbq thermometer will let you get it right every time.

One of the more popular types of bbq thermometers is the wireless kind. No need for you to wait by the grill to see if your meat is done. This type of thermometer allows you to see the internal meat temperature from a long ways away--sometimes as far as a football field away!

Some thermometers actually have voice included so they will tell you when your bbq gets to the desired temperature. No more checking every 20 minutes to see how it is coming. The Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer is one of these types of thermometers. If you want to be able to do other things while you are grilling or bbqing, get the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer.

Features of the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer include:

• Digital LCD screen
• Stainless-steel 6-inch detachable probe
• Temperature display from 32 to 572 degrees F
• 8 entree programs; 4 doneness selections; 2 verbal and 3 audio alert options
• Transmission range up to 330 feet away
• Low-battery indicator

If you are having trouble getting your barbecuing just right, or if you want to make it even better, check out the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer.

BBQ Thermometers is a post from: Outdoor Cooking Magic

BBQ Thermometers is a post from: Outdoor Cooking Magic

• Razorback Ribs gives some great information on using a normal charcoal grill as a smoker for smoking ribs.
• Monkey See has a good video on getting ribs ready for smoking
• Some delicious looking smoked ribs
• The Best BBQ Baby Back Ribs
• BBQ Hickory Smoked Ribs
• Ribs That Fall Off the Bone--These really do!
• Smoked Ribs Smackdown -- The ribs and recipe look absolutely delicious

There are some good tips here. I hope they help.

Smoked Ribs is a post from: Outdoor Cooking Magic

Smoked Ribs is a post from: Outdoor Cooking Magic

A smoker is just right for this. I can put them on in the morning, and just let them go, and by dinner time they just fall off the bone, and taste great to boot.

There are lots of smokers you can get. I just purchased a relatively inexpensive one from our local Home Depot. It is electric, but you can get ones that take briquets. The thing that i like about the electric smoker is that you don't have to do much after you start it. Put your wood chips in the bottom, put your meat in, plug it in, and you are done. I have even left it while we ran errands for the day.

The disadvantage is that it is harder to control the heat the way you could with a smoker that used briquets. But since you are cooking at low temperatures for long periods of time, I don't worry about that too much.

Here is what looks like a homemade smoker that turned out some tasty looking brisket.

If you have tried smoking your meat, you have to give it a try.  It only cost me about $35 for an inexpensive smoker to get started.  You can always upgrade later if you like it.

Smoking – Some of the Most Delicious Cooking is a post from: Outdoor Cooking Magic

Smoking – Some of the Most Delicious Cooking is a post from: Outdoor Cooking Magic

1. Look for a brisket that has a good fat cap. This is a layer of fat that should be about an 1/2 inch thick and evenly distributed over the top of the of the brisket. The fat cap is important because it helps keep the brisket moist as it smokes. If the fat cap is uneven, it is best to trim it so it is approximately even across the brisket.
2. Look for a brisket that is the right size. The ideal brisket should be about 6-10 lbs in weight. If it is much less, it will dry out more easily. If it is much more, it will take longer to cook and the meat may become tougher and stringier. 8-10 lbs is about right.
3. Look for a brisket that has good marbeling. Make sure that the meat is a deep red color and has fat throughout the meat and not just in one place. This combination of red meat and fat is the marblling. Brisket is a thick cut of meat and the fat that is located throughout the meat helps keep it moist while it cooks.
4. Look for a brisket that is unfrozen. An unfrozen brisket will be much more moist after smoking than one that has been frozen. If it has been frozen, the meat won't be as red and the fat cap won't be as white. Lift the brisket in the middle. If it is as stiff as a board, it has probably been frozen. If it bends down on both sides of your hand, it is probably fresh. In addition, the more it bends, the less amount of connective tissue it has and therefore the moister it will be.

If you can talk to the butcher (and make sure you are talking to the actual butcher, not just the counter help), he should be able to help you find the best brisket for smoking.

Four Things You Absolutely Must Look For To Pick the Best Brisket for Smoking is a post from: Outdoor Cooking Magic

Four Things You Absolutely Must Look For To Pick the Best Brisket for Smoking is a post from: Outdoor Cooking Magic

Photo by willsfca via Flickr

A brisket has historically been known to be one of the toughest cuts of meat--but when it is prepared and cooked correctly, it is on of the best tasting meats you will eat.  Brisket is a favorite meat to smoke in Texas.  In fact, I just got back from there and actually tried the brisket in four 5 different restaurants over three days (Rudy's in Round Rock, Duke's in Georgetown, and Black's, Smitty's, and Chisolm Trail in Lockhart). The best? In my opinion, it was Rudy's!  It had the best smoked flavor of all of them, although Black's was pretty good also.  Here's the secrets to cooking a great tasting brisket.

How to Choose A Good Brisket To Smoke

There are two parts to a brisket, the flat and the point. The flat section generally has less fat; the point will have considerably more.  The fat on top of the brisket is called the "fat cap" and should be white in color. Look for a brisket that has at a fat cap of at least 1/4 of an inch thick;  more than that is fine.  Make sure the meat is a deep red color, which represents freshness.  Look for fat throughout the meat.  Don't pick one that has fat only on the top.

This combination deep red color and white fat of a brisket is called marbling and is the key to selecting a good brisket for smoking.  The brisket is a thick cut of meat and the marbling helps keep it moist while it's being smoked.

If possible, try to find a brisket that has not been frozen. A frozen brisket won't have quite as deep of a red color as a fresh brisket and the fat may be a bit darker.  The brisket won't turn out as tender and juicy as a fresh cut of brisket.

One technique you can use is to lift the brisket in the middle to see how flexible it is.   You'll find some that are as stiff as a board and some that bend easily.  The stiff ones have probably been frozen and may not be as tender as other briskets that are more flexible.  Where possible, choose one a brisket that is more flexible.

Look for a brisket that is between 8 and 11 pounds. A larger brisket takes longer to cook;  the flat may end up tougher because of the longer cooking time.

Preparing The Brisket

After you've found the right brisket, get it ready the night before you want to smoke it.  First, trim the fat to about 1/4 inch thick.  Thicker fat will keep the smoke from penetrating as well.

After trimming the brisket, rub the brisket with mustard. This will help the rub adhere to the brisket and will help keep it tender.  Surprisingly, the mustard doesn't seem to add a strong flavor to the brisket; in fact, you'll hardly notice it.  Rub the mustard all over the meat, including the fat.  Don't make it too thick, but enough to allow the rub to mix with it to create a paste.

After you've covered the brisket with mustard, apply the rub.  Try to put on evenly, but apply it all over the entire brisket.  Wrap the brisket in plastic wrap and put it in the fridge overnight.

Time to Smoke the Brisket

Take the brisket out of the refrigerator one hour before you want to put it on the smoker.  Put the brisket in the smoker with the fat side up.  As the fat heats, it will release oils into the brisket that will help keep it moist while it smokes.

Your smoker will need to have some method of indirect heat.  You can use a grill, but will need to make sure that there is a zone that is not directly over the heat source.  Otherwise, the brisket will burn.  There are many smokers made just for this job, including, water smokers, propane smokers, and charcoal smokers.

You'll need to get some wood chips to use for smoking.  Mesquite is a popular wood in Texas, but it can be a bit strong.  I like a combination of hickory and a fruit or nut wood, such as apple, or pecan.  Depending on your smoker, you can add the chips directly to the heat source, or wrap in aluminum foil and poke a few holes in the foil to allow the smoke escape.  Put the foil packet on the heat source.

Cook the brisket at about 225 degrees.  Plan on cooking it for an hour and 15 minutes per pound.  There are many variables that can affect the temperature, including outside air temperature, wind, how many times you open the smoker, so use this as a guidelines.  Smoke the brisket until it is about 180 degrees.  The fat will start to marbleize at 180 degrees, so hold it at that temperature for 15-20 minutes.  That will help the tenderness of the brisket.

Once an hour, use a mop sauce to baste the brisket while it is smoking.  This keeps the outer part of the brisket moist and tender.  Do it quickly so that you reduce the heat loss from the smoker.  A mop of apple juice and olive oil will give the brisket a great flavor.  You can even put this into a spray bottle and just spray it onto the brisket.

After you've cooked the brisket for 6 or 7 hours, the brisket won't absorb much more heat.  Wrap it in aluminum foil and allow it it finish cooking.  That will also help keep the brisket moist.

SLICING THE BRISKET

ALWAYS slice the brisket against the grain.  This will make the cuts of meat very tender. Remove some of the fat left on top of the brisket to see the direction of the grain and slice against it.

Serve with your favorite barbecue sauce and see if you don't get rave reviews from your friends and family when they try your brisket!  Please try this and let me know how it goes. The nice thing about brisket, is that if you do it right, you can feed a whole crowd and they'll be raving about your food!

P.S. If you want to know how the pros (and I'm talking about the ones that compete on the BBQ circuit--yes, there really is such a thing) do it, you'll want to check out Competition BBQ Secrets. It will give you all the tips and tricks to not only cook great brisket, but to do it how the winners do it!

How to Smoke a Brisket is a post from: Outdoor Cooking Magic

How to Smoke a Brisket is a post from: Outdoor Cooking Magic

photo by Southernpixel Alby on Flickr

Smoking a turkey is a great way to cook your turkey at Thanksgiving time.  It gives your turkey a great flavor.  Here's an article that I found that tells how to smoke a turkey.  Hope you enjoy it!

Smoked turkey is a delicacy that many people love, but don't have often because it's expensive to buy. You may be surprised how easy it is to smoke a turkey.

For those who long for the wonderful taste of smoked turkey but forgo the luxury because of how much it costs in stores, take heart! It's surprising just how easy and economical it is to make your own smoked turkey at home. Not only will you enjoy this tempting morsel, but just think how much you'll impress your friends and family.

You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.

It's important to allow yourself plenty of time to smoke the turkey until it is completely cooked. Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone).

Important points about how to smoke a turkey:

Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Here's a wonderful and easy recipe:

Chili-Spiced Smoked Turkey Breast

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.

Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
Yield: 16 servings (serving size: 3 ounces)

If you prefer an actual smoker, water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. However, as stated above, a smoker is not necessary to get the full, smoky flavor you desire. Unless you're really into smoking many different things (cooking, not inhaling!), it's an expense you can do without. Not only will you save money, you'll also save space.

But, if you do have a smoker, here's an easy how to smoke a turkey recipe:

Prepare smoker for a 6 to 8 hour smoke at about 230 degrees. In a saucepan melt butter. Add wine, honey and cinnamon. Heat on low temperature until mixture is smooth and thin. Using a turkey injector, inject half the mixture into the turkey in all meaty areas. Brush remaining mixture over turkey. You can reserve some of the baste to apply later, during the cooking process. Place turkey in smoker. When the internal temperature of the turkey reaches 165 degrees the turkey is done. Remove from smoker and let rest for 10-15 minutes. Carve and serve.

About the Author
Rita Hutner is a copywriter for Catalogs.com. Catalogs.com is the Internet's leading source for print and online catalog shopping - and a growing hub of original content and "how to" information at http://www.catalogs.com/.

That's a pretty good description of how to smoke a turkey.  I hope that you'll give a try soon.  And it doesn't have to even be for Thanksgiving!

How to Grill a Turkey is another post you might enjoy.

P.S. If you would like to find out more tips for making your outdoor cooking great, please sign up for my newsletter below!

How to smoke a turkey is a post from: Outdoor Cooking Magic

How to smoke a turkey is a post from: Outdoor Cooking Magic