Benefits of an eBook....
   eBooks are in Adobe Acrobat .pdf format and you will be directed to the download page immediately after payment. Here are the benefits of the eBook...
   Speed - you will receive it immediately and shipping is FREE.
   Live links - throughout the book, there are many, many references to external web pages that contain a wealth of information that you need to read. With the eBook, just click on the blue "hyperlink" and you will instantly go to that web page.
   Bookmarks - The entire table of contents is "bookmarked" for your convenience. Just click on a chapter title and you immediately jump to that chapter. At the end of the chapter, you can jump back to the table of contents.
   Color Pictures - There are many pictures in the eBook that are color.
   Printable - The books is only 73 pages, so it's easily printable after downloading.
   You can also buy the paper version if you want.

  Here's a sneak peak at what you'll discover in "Barbecue Secrets Revealed!":
* How even a beginner can get started and prepare incredible meals (that's right, you don't need to be a chef) - Page 32
* The absolute best time during the cooking process to add the barbecue sauce (to get the great taste), but never burn the sauce to the meat! - Pages 32, 34, 37
* The surefire barbecue temperatures for your meat, fish or fowl (this will make all the difference in the world!) - Pages 13, 18, 19, 35, 37, 121, 124
* The amazingly simple and best way to prepare pork ribs! - Page 38
* How to cook tasty fish the right way without using aluminum foil - Page 123
* 174 competition-level recipes for the best BBQ Rubs, Marinades, Mops, Brines, and Sauces you've ever had in your life! - Pages 39 - 104
* How to quickly and easily get that smoky flavor from a gas grill! (YES! it CAN be done!) - Page 31
* The guaranteed secrets that the pro BBQ'ers use to keep ribs moist and juicy on the grill! - Pages 38, 116, 117, 118, 127, 128
* The little-understood secret behind selecting the right ribs for your meal - Page 117
* The best way to marinade and cook pork spare ribs on an open barbecue - Page 117
* Is it safe to smoke a hunk of pork without "treating" it? - Page 117
* The best woods to smoke with (and why some are not good at all!) - Page 28
* Does the type of cooking determine whether you use a dry rub or wet sauce? - Page 127
* The number one secret to barbecuing chicken to perfection every time! (It's amazingly simple!) - Page 121
* The 5 easy steps for making a great barbecued brisket (like they sell sliced and piled high in sandwiches at fairs) - Page 124
* How to get a wood/smoke scent with a gas barbeque (like you would with a wood fire) - Page 33
* Inside secrets: How restaurants seem to get the BBQ flavor through the entire chicken and not just on the surface! - Page 128
* How to tell when the meat you're cooking is the way you want it! - Page 38
* Should ribs be covered when they are cooking, or cooked with nothing over them? - Page 23
* Should you cook with high heat for a short time or low heat for a longer time? (The answer may surprise you!) - Pages 34 & 35
* How to BBQ seafood (and how to keep it from attaching itself to the grill!) - Page 122
* How to tell when the BBQ is cooked but still juicy (you may only know part of the answer) - Page 38
* How to prevent flare ups - Page 32 BBQ Secrets Revealed!
* The closely-guarded secrets of Ribs - Pages 26, 38, 117, 118, 127, 128
* The best cut of pork to use in a smoker when preparing pulled pork - Page 29
* The ultimate way to prepare the best tasting barbecued baby back ribs! (Better than the "famous" restaurants!) - Page 43
* How to choose the best wood for BBQ (Oak? Hickory? Apple? Pecan?) - Page 50
* Can a propane BBQ be used to cook with indirect heat? - Page 126
* Should the membrane be taken off the ribs before or after smoking on the grill? - Page 117
* How hot the fire should be for different meats (discover this tip and you'll save entire meals!) - Page 53
* The right way to prep a new BBQ - Page 32 (and how to clean it!) Page 34
* How to make pulled barbecue from a pork roast (or any pork cut) on a regular indoor stove - Page 30
* In the market for a new grill? (It's all about choices. Heat grates? BBQ rocks? Other?) - Page 20
* How a brick BBQ cooker is built. Learn the best way to go about it. (and what you need to ask yourself before you do!) - Pages 18
* The absolute easiest way to smoke fish on the grill! - Pages 122
* The best way to use Liquid Smoke in a Roaster - Pages 23 & 33
* All about smoking meats (including how to know when they're done!) - Page 114
* When BBQ'ing ribs, is it best to slow cook them over low heat or cook them over very high heat? - Pages 38, 117, 127
* How to barbecue pork ribs so they don't come out tasting like roast! - Pages 38, 127
* The proper way to mix fish and meat - Page 129
* Learn why green pecan wood can make meat taste bitter - Page 28
* Should you have your grill on while smoking meat? (for dry smoke?) - Page 20
* The hottest temperature you can achieve on a BBQ grill - Page 33
* How to get the skin on pork to crisp without burning - Pages 29, 34
* And much, much more!  100% RISK-FREE
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  Here are some of our secrets...
  SMOKER OR GRILL
  Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat.
  Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention.
   HELPFUL HINTS
   1. Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I won’t usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking.
  2. Cooking Chicken: To cook chicken on a grill, I always put down a layer of foil and I’m no closer than the middle or top rack. Chicken skin burns easy and it’s hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. You’ll know it’s done when the chicken is firm and it doesn't’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three.
   3. Smoking on a gas grill: Don’t try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
  4. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.
  5. Never marinade meat with full strength sauce.
  6. Only when the meat has finished cooking can you baste with full strength sauce.
  7. Cooked meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat frequently to prevent scorching.
  8. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!

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I've also tried using the conventional ways of barbecuing, using conventional barbecue recipes and techniques... and EACH ONE wasn't good enough to consistently win 1st place barbecue trophies without a lot of luck and a lot of hassle.    Do you have any idea how sick and tired I was after months and months on end, using these techniques 'COMBINED', just to win a couple second and third place barbecue trophies?    But that's not all... do you know how many hoops you have to jump through, red tape and rules you're suppose to follow using the typical boring methods? Here's a small set of problems you'll encounter...

Competing against big names and local legends   Using too much charcoal   Not keeping a cool spot   Not using the right ingredients in your sauces   Not using the right equipment   Not using the right quality   Wasting money on the wrong supplies   Embarrassing yourself   Not using the right meats   And blah, blah, blah...

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    That's All, We're NOT trying to make things complicated for ourselves, I know. It's just that everything we have used in the past required SOOO much effort and endless work.
   I'm not going to tell you to push a button and watch the best barbecue you've ever tasted appear on your plate like magic. NO! This method requires very 'little' understanding and very little work. There's one thing I can tell you for sure ... if you can read this page and follow some directions that's all the experience you will need to get started.
   I've tried all the different techniques found in barbecue books from the store and I noticed plenty of FLAWS. Two things that always stood out every time... it required a lot of work and the barbecue was nothing special. Not ONE barbecue recipe was even close to competition quality... and if you've tasted real competition barbecue then you know it's the best stuff that will ever touch your lips and nothing else even comes close.
   So let me ask you...
   Do you want a 'system' that is SIMPLE to understand and apply?
   Do you want a 'system' that will allow you to make the best barbecue in the world?
   Do you want a 'system' that will put more trophies on your wall then you can count?
   Well, you're only 3 steps away?
   What are these 3 steps you ask..
   In simple words...
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Step 2 - Read the easy to follow and entertaining directions
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   Are these steps easy enough for you?
 In my years of making barbecue... I have seen the good, the bad and the ugly and there hasn't been anyone that has ever released these secrets... until now.
    But I’m not going to 'insult' your intelligence and say download and see for yourself. No ... I don't like my time to be wasted and I respect yours too. If you think there is 'anything' out there on the internet or in a bookstore that is EASIER and BETTER than this ... then please do send me an email and let me know. I'd really love to know, but the truth is..
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   Take a look at a few of the more basic things you'll learn...

How to prepare for competitions    Exact barbecue recipes to cook championship meats    The different types of cookers    Making the right wood choices    How to find barbecue competitions    How to use sauces the right way    How to instantly improve any barbecue recipe    The ultimate list of barbecue resources

Complete list of barbecue associations    How hot the fire should be for certain meats    Everything you'll ever need to know about smoking meats    The absolute best time to add the sauce    Selecting the right meats    Championship winning recipes    and much more... Unconditional Money Back Guarantee

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