Can you recommend a book or a few books? Competition bbq related

Rusty Kettle · 01-01-2015, 07:57 PM

I have been reading all day bbq related topics and posts and books. Just wonder if you have any recommendations? I would like one that has rub and sauce recipes that work in competition. Just wanting to branch out and learn more. I probably will stick to commercial made rubs this year but I want to learn more. A comp specific book would be great. Thanks for your help.

Knothead · 01-01-2015, 08:20 PM

Big-time Barbeque by Ray Lampe is where I would start.

ITBFQ · 01-01-2015, 08:41 PM

Are you looking for a comp. bbq instruction manual? Good luck. Most of the information you need is right here on this forum. The key is to practice and practice with what you learn.

Ron_L · 01-01-2015, 08:52 PM

There are lots of good BBQ books, but very few specifically on competition BBQ. George Hensler, a Brethren member, Wrote Startin' The Fires, which is about competition BBQ.

http://amzn.com/1890689149

Also, competition cooks and Brethren Andy Husbands and Chris Hart wrote Wicked Good BBQ, which has some competition recipes.

http://amzn.com/B00D9T99O2

But, your best bet is to take a class from a proven competition cook.

jcog44 · 01-01-2015, 08:58 PM

Competition Bbq Secrets by Bill Anderson of Chatham Artillery Bbq Team. Great first book written for the new competition cook. Even includes checklists.

Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too: Bill Anderson: 9781439209110: Amazon.com: Books

Rusty Kettle · 01-01-2015, 09:26 PM

Quote:

Originally Posted by ITBFQ

Are you looking for a comp. bbq instruction manual? Good luck. Most of the information you need is right here on this forum. The key is to practice and practice with what you learn.

Not necessarily a manual just figure when I can't practice I can read and learn. I am trying to see what other have done and see if I can use anything to help my cooking get better. I am actually practicing ribs tonight but using foil. I am out of dominator rib rub until Saturday so I am experimenting with a dry rub I made based on the backs of some of the dry rubs I get commercially. I like the color so far but we will see when I am done. I also am trying new mix for sauce. Just some doctored blues hog sauce. I think your right about taking another class just got to wait until one shows up that is close enough. This weekend I plan to run my first practice of the year for whitings on Saturday or Sunday.I plan to get down to ceramic grill works for supplies Saturday morning.

Gowan · 01-01-2015, 09:43 PM

+1 for Startin' The Fire.

dgod · 01-01-2015, 09:55 PM

Smoke & Spice by Cheryl and Bill Jamison has a number of different rubs,mop and sauce recipes. I also like "Wileys Championship BBQ" by Wiley and Janet McCrary.

Red Valley BBQ · 01-01-2015, 10:56 PM

Reading is good, but unless you can put it into practice by cooking, it won't do you any good. Practice, practice and practice some more. You've taken Dan's class, now you have to practice that until you're sick of looking at ribs and chicken. Practicing once a month is not going to cut it. You have to cook until your product comes out almost identical every time...until it becomes second nature. IMO, based on the last few posts you've made, you're over thinking the process. There is no magic technique to make your competition cooks go better...except practice.

ITBFQ · 01-01-2015, 11:18 PM

Quote:

Originally Posted by Red Valley BBQ

Reading is good, but unless you can put it into practice by cooking, it won't do you any good. Practice, practice and practice some more. You've taken Dan's class, now you have to practice that until you're sick of looking at ribs and chicken. Practicing once a month is not going to cut it. You have to cook until your product comes out almost identical every time...until it becomes second nature. IMO, based on the last few posts you've made, you're over thinking the process. There is no magic technique to make your competition cooks go better...except practice.

I couldn't have said it better. Also, remember you are cooking for judges, not for yourself. Personally, I would ditch the Pineapple Head rub and head west.

toymaster · 01-02-2015, 07:42 AM

Quote:

Originally Posted by CivilWarBBQ

+1 for Startin' The Fire.

+ 2. Wish I had read it before I started competing. It's good for info, no recipes.

DUBBAGA · 01-02-2015, 09:00 AM

Quote:

Originally Posted by ITBFQ

I couldn't have said it better. Also, remember you are cooking for judges, not for yourself. Personally, I would ditch the Pineapple Head rub and head west.

California is the place you oughta be,so pack up your smoker and move to Beverly (well, technically Coachella)

Blanton · 01-02-2015, 09:12 AM

Books are a good starting point, but as others have said, it is not paint by numbers. I too recommend Dr. Bbq for a good starting point of what competition recipes are. When reading though, pay attention to the trees and not the forrest.

Blue Smoke BBQ · 01-02-2015, 09:15 AM

Smoke and Spice is good
As well as Smokin with Myron Mixon and Big Bob Gibson Book
Melissa Cookston, Smokin in the boys room
Wicked Good BBQ
Mike Mills, Peace, love and bbq
Many more out there

Ron_L · 01-02-2015, 09:27 AM

I would also take a CBJ class so you know what the judges are being taught and then judge a couple of competitions so you get a feel for what is being turned in.

01-01-2015, 07:57 PM	#1
Rusty Kettle Babbling Farker Join Date: 07-15-13 Location: Butler PA Name/Nickname : Hey you with the face!	Can you recommend a book or a few books? Competition bbq related I have been reading all day bbq related topics and posts and books. Just wonder if you have any recommendations? I would like one that has rub and sauce recipes that work in competition. Just wanting to branch out and learn more. I probably will stick to commercial made rubs this year but I want to learn more. A comp specific book would be great. Thanks for your help.

01-01-2015, 08:41 PM	#3
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	Are you looking for a comp. bbq instruction manual? Good luck. Most of the information you need is right here on this forum. The key is to practice and practice with what you learn. __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

01-01-2015, 08:52 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	There are lots of good BBQ books, but very few specifically on competition BBQ. George Hensler, a Brethren member, Wrote Startin' The Fires, which is about competition BBQ. http://amzn.com/1890689149 Also, competition cooks and Brethren Andy Husbands and Chris Hart wrote Wicked Good BBQ, which has some competition recipes. http://amzn.com/B00D9T99O2 But, your best bet is to take a class from a proven competition cook. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-01-2015, 08:58 PM	#5
jcog44 Knows what a fatty is. Join Date: 12-29-09 Location: Colonial Heights, VA	Competition Bbq Secrets by Bill Anderson of Chatham Artillery Bbq Team. Great first book written for the new competition cook. Even includes checklists. Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too: Bill Anderson: 9781439209110: Amazon.com: Books Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too: Bill Anderson: 9781439209110: Amazon.com: Books __________________ KCBS - CMJ The Good One Open Range

01-01-2015, 09:43 PM	#7
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	+1 for Startin' The Fire. __________________ Suppertime ... and the Que'n is easy

01-01-2015, 08:20 PM	#2
Knothead Full Fledged Farker Join Date: 11-12-06 Location: Atchison Kansas	Big-time Barbeque by Ray Lampe is where I would start.

01-01-2015, 09:55 PM	#8
dgod Found some matches. Join Date: 12-16-13 Location: Upstate,NY	Smoke & Spice by Cheryl and Bill Jamison has a number of different rubs,mop and sauce recipes. I also like "Wileys Championship BBQ" by Wiley and Janet McCrary.

01-01-2015, 10:56 PM	#9
Red Valley BBQ is one Smokin' Farker Join Date: 09-28-09 Location: Oil City, PA Name/Nickname : Sean	Reading is good, but unless you can put it into practice by cooking, it won't do you any good. Practice, practice and practice some more. You've taken Dan's class, now you have to practice that until you're sick of looking at ribs and chicken. Practicing once a month is not going to cut it. You have to cook until your product comes out almost identical every time...until it becomes second nature. IMO, based on the last few posts you've made, you're over thinking the process. There is no magic technique to make your competition cooks go better...except practice. __________________ Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker

01-02-2015, 09:12 AM	#13
Blanton is One Chatty Farker Join Date: 06-20-12 Location: Twin Cities	Books are a good starting point, but as others have said, it is not paint by numbers. I too recommend Dr. Bbq for a good starting point of what competition recipes are. When reading though, pay attention to the trees and not the forrest. __________________ 3 - Hunsaker Drums, Humphreys Cubed Pint, WSM, 36" Blackstone

01-02-2015, 09:15 AM	#14
Blue Smoke BBQ Full Fledged Farker Join Date: 07-04-14 Location: Le Sueur, Minnesota	Smoke and Spice is good As well as Smokin with Myron Mixon and Big Bob Gibson Book Melissa Cookston, Smokin in the boys room Wicked Good BBQ Mike Mills, Peace, love and bbq Many more out there

01-02-2015, 09:27 AM	#15
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I would also take a CBJ class so you know what the judges are being taught and then judge a couple of competitions so you get a feel for what is being turned in. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850