<![CDATA[<body>Your new book will also tell you how to properly use finishing sauces and glazes on your barbecue recipes - our raspberry vinagrette based "secret" recipe for chicken is worth the price of the book by itself. Sure... anybody can slap a rack of ribs on a grill and cook some "average" ribs, but trust me, that will get you a last place "booby prize" in every BBQ competition you enter. Very detailed and exact barbecue recipes to cook championship ribs, butts, chicken and brisket. Your time is valuable and we're not going to waste it with a whole lot of useless "filler" to create a book with a lot of useless pages. Testing different times, temperatures, rubs, sauces, glazes, marinades, brines, injections, woods, charcoals, fire techniques, water pans, and many other techniques to produce better slow smoked barbecue. Our team just recently took 1st place in chicken, 2nd place in ribs, and 2nd place in pork in the Barnsville, GA BBQ Blues Festival (a FBA sanctioned event). I guarantee you'll save hundreds, maybe thousands of dollars just by not cooking meats that are so bad that you have to throw it out or feed it to your dog! (To order now, click HERE) Don't take our word for it, read what these people had to say... It showed a guy preparing for a contest and showed him and another guy working a smoker, but they never gave any of the all important details on how to actually do it. In your new book, "Competition BBQ Secrets" , you'll get the "impossible to find" important information like exact times and temperatures needed to barbecue like the pro's. So... we bought a BBQ book or two, looked on the internet for some barbecue recipes, went to the Big Pig Jig as spectators, and we even bought a DVD made by a "professional" cooking team. <a href="http://www.digitalproductsreview.net/go.php?v=bbqbook" rel="nofollow">Barbecue Recipes | Barbecue Cookbook | Competition BBQ Secrets</a></body>]]>