Memphis BBQ Championship Competition Secrets Cookbook BBQ Secrets from a two-time Memphis in May World Champ Start Price USD 29.95 Current Price USD 29.95 Time Left - Bid Count 0 Buy It Now Price - Reserve Price - Start Time Tuesday, December 02, 2008 End Time Tuesday, December 09, 2008 Location Knoxville, TN See more about 'Memphis BBQ Championship Competition Secrets Cookbook' Description Christmas Special !! 1st Edition   My name is Billy Bob Billy. I have retired from the competitive BBQ team Holy Smokers Too after twenty five years and two World Championship victories at the Memphis in May World Championship. I have been teaching a class titled World Championship BBQ Tips and Techniques at the University of Tennessee in Knoxville since 2002. Over 500 students have taken the class. Some have gone on to compete. Some have only used their knowledge to wow their family and friends. The results of those classes and twenty-five years of competition are in this book. You'll find the tips and techniques to compete with the best teams on the circuit. In addition to techniques and recipes for dry rubs, sauces, and preparation of pork, beef, fowl and venison there is a section that takes you by the hand through Memphis in May style competitions including a step-by-step dialogue for your on-site judging. I've competed. I've served as a certified judge. I've begged, borrowed and stolen ideas from hundreds of BBQ teams. Now I've put it on paper for your benefit. Included are over 100 recipes including 20 winning sauces, 16 unique dry rubs, and 15 different marinades and bastes for your choosing or to serve as a springboard to develop your own "Secret" sauce or rubs.   More Than a Cookbook In addition to a cookbook and instruction manual for competitions, the book is a great read and will become your go-to book for the Library (you guys know what I mean.)  One early previewer said, "Although I've only read the introduction , I am totally enthralled . I am taken back to days of my youth and I can vividly see and smell every word . Thanks , again , for the memories of a much more peaceful time of my grandfathers back yard in Dunham , Ky . I haven't thought of it this way in years . " Another early buyer left the following: "Wow, this is a great book. Thanks! Can't wait for the spices" This is the first printing of the cookbook and will be available for shipment the first week in December. The following is an excerpt from the book's introduction: Confessions of a BBQ Addiction   My smokin’ name is William Robert Williams a.k.a. Billy Bob Billy and I am a porkaholic and addicted to smokin’. It started the first time I tasted pork while smelling hickory smoke wafting from a backyard smoker. I now have a Pavlovian response whenever I smell aromatic smoke whether it’s hickory, mesquite, apple, cherry . . . . the list goes on. I’ve even had a “false positive” response to Fall leaves burning in the neighborhood. Last holiday season, my family caught me crushing walnut shells and tossing them into the fireplace for a quick fix.   Generally I begin to salivate and search out the source to get relief. I’ve met some interesting people after climbing their fence to join their picnic in the backyard or neighborhood park. The local police don’t even respond when they receive the call regarding an intruder. They just have the caller put me on the phone and remind me of the general restraining order imposed by the county J.P. I’m now able to leave the area on my own without intervention by friends and embarrassed family members.   My last trip from Knoxville to Memphis for the Memphis in May World Championship Bar-B-Q Cooking Contest, normally a 6 hour drive, took me 14 hours. I was lured from I-40 sixteen times and ate six racks of ribs (two baby backs, two spare ribs, one St. Louis Cut, and one six pound slab cut from a 350 pound hog headed for the sausage grinder), 6 pulled pork sandwiches, one chopped sandwich, two BBQ plate dinners, and a suckling pig smoked in apple wood that was incredible.   I found the suckling pig being smoked in an improvised pit at the I-40 exit at Buck Snort, TN. I met two world travelers named Jim and Joe when I pulled off I-40 for a nature call at 2:00 a.m. Jim explained that Joe had climbed a fence into a nearby apple orchard to search for some apples, since they had not stopped their travels long enough to eat for at least two days. Seems they were in a hurry to get home and change out of the striped coveralls they were wearing. I have never liked stripes myself, even if they were U.T. orange.   Joe said he found a good tree and climbed up to pick some apples. He had reached the top and filled his pockets when he encountered a possum hanging by its tail and munching on apples. He panicked and took a swing at the possum, lost his balance and grabbed for the branch holding the possum. It was an old rotten branch so Joe, the branch, and the possum tumbled to the ground. Jim heard Joe hollering and came to his assistance. Jim believes Joe could have been killed, but the possum broke his fall. Jim said they picked up the apples and used the broken branch to smoke the fine Bar-B-Q they were willing to share with me. They never did tell me what happened to the possum or where they found the small pig they were smokin’.   It was after I relayed this story to my family and friends that they suggested I seek professional help. It is on the advice of my therapist that I have chosen to assemble the stories and recipes in this book. She says that writing down my thoughts and experiences will allow me to get control of my obsession with BBQ and that talking with others with similar interests will help me to accept my problem as one which seems to affect more and more people each year (there were over 100,000 at this year’s Memphis in May).   I want to thank all of those fellow BBQ’ers  who tolerated my questions and shared their tips, tales, and techniques with me as part of my therapy. If I have misquoted anyone or failed to give credit were due, please forgive me. My therapist suggests I work on one problem at a time.     Place a Bid!