In the days leading up to the 2011 Jack Daniels World Championship Invitational Barbecue, I did a series of articles highlighting teams that competed there. One of the teams that I had the pleasure of highlighting was Hot Grill on Grill Action (click here for the review). Today I’m here to talk about their eBook: “The Book on Competition Barbeque”.
(Disclaimer: Matt Frampton of Hot Grill on Grill Action asked me to review this book)
About the Book
The guys at Hot Grill on Grill Action tout the book as much more than just recipes, and I have to concur. While the book does contain many recipes that they use in the award-winning BBQ, it is a summation of knowledge chock full of tips and pointers collected over the years. The level of detail in this book can only be rivaled by competition BBQ classes that are offered by many competition teams throughout the country, and I would venture to say that there is more detail in this book than many of those classes.
This book is written for a wide range of audiences — from the backyard guy looking to enter his first competition to the seasoned pro looking to break through for his/her first grand championship. No matter your experience level, you will have no problem finding relevant material for you.
Making the Meats Count
Approximately half of the book (73 out of 159 pages) is dedicated to preparation of meats in the four KCBS categories (chicken, ribs, pork, brisket). Every facet of preparation is covered — from meat selection to meat prep to the cooking process. They even go into great detail about meat boxing and presentation. The main thing they stress, however, is the importance of taste, and this is reflected by dedication of an entire section to this.
If you’re a firm believer in that a picture is worth a thousand words, then you won’t be disappointed. Each section is full of colorful photos clearly outlining crucial steps in the process. The guys at Hot Grill on Grill Action took great steps to make sure their points are clearly communicated.
All You Want to Know
But the guys don’t limit their book to how they prep their entries. They examine every element pertaining to a contest. For example, they provide a general checklist of items to bring as well as a contest timeline of events. Also included is a primer of various woods that could be used along with recommendations as to whether or not it should be used. There’s much more in there, but I can’t give it all away here…
No matter how forthcoming a lot of teams are in classes, they always hold some info close to their chest that puts them over the top. The guys at Hot Grill on Grill Action don’t do this; in fact, they are fully forthcoming in detailing what they believe gives them the competitive edge.
Because I have to Nitpick…
My job as a reviewer is to be as objective as possible when checking out a product. As far as the content in the eBook goes, I could not find anything absolutely outrageous or objectionable. The guys did a good job outlining the tips and tricks and plans that have been successful for their team. In saying that, I do have some observations…
- Because this book is delivered in a PDF format, it would be super nice if the entries in the Table of Contents were clickable to go directly to their respective areas.
- Something that could be done as a benefit with purchasing the eBook would be access to a subscribers area that contains more in-depth info pertaining to the book. A prime example would be videos for different methods of meat prep, for example.
- People may think the price point for the download — $39.99 — may be high. However, if you are serious about competing, the price point is an outright bargain compared to the $500-750 one can spend on a competition BBQ class.
If you are looking to become a serious competitor on the BBQ circuit or to step your game up to the next level, I highly recommend purchasing this book. The amount of information presented in there is well worth the price.
“The Book on Competition Barbeque” is available for purchase in PDF format for $39.99 at http://www.bbqrevolution.com.