---
product_id: 1703594
title: "Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Paperback – November 5, 2008"
brand: "bill anderson"
price: "333 Lei"
currency: RON
in_stock: true
reviews_count: 6
url: https://www.desertcart.ro/products/1703594-competition-bbq-secrets-a-barbecue-instruction-manual-for-serious-competitors
store_origin: RO
region: Romania
---

# Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Paperback – November 5, 2008

**Brand:** bill anderson
**Price:** 333 Lei
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Paperback – November 5, 2008 by bill anderson
- **How much does it cost?** 333 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/1703594-competition-bbq-secrets-a-barbecue-instruction-manual-for-serious-competitors)

## Best For

- bill anderson enthusiasts

## Why This Product

- Trusted bill anderson brand quality
- Free international shipping included
- Worldwide delivery with tracking
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## Description

Full description not available

## Images

![Competition BBQ Secrets: A Barbecue Instruction Manual for Serious Competitors and Back Yard Cooks Too Paperback – November 5, 2008 - Image 1](https://m.media-amazon.com/images/I/51F4H+RB-xL.jpg)

## Customer Reviews

### ⭐⭐⭐ 







  
  
    Great book. Condition was a bit misrepresented
  

*by B***T on Reviewed in the United States on November 10, 2022*

Lots of great information here.The book showed a lot more signs of wear than was represented.

### ⭐⭐⭐⭐ 







  
  
    competition bbq secrets
  

*by I***A on Reviewed in the United States on January 14, 2011*

Good book and I learned alot. It was not a cook book, which is a good thing, but a bbq(slow-smoking) book. The only "recipes" were for different types of rubs, from chicken,pork,and beef brisket as well as "recipes" for different variations on regional BBQ sauces. Not so much fancied or different flavored BBQ sauces, but Carolina sauce, Kansas city sauce, Alabama white sauce etc.This book also details different types of wood and the flavors the wood gives off.The detailed instructions are going to be helpful and the way it was written makes me feel the author intent was that if you follow these directions you will produce quality bbq, but he also makes me feel that even though these instructions are great they are not absolute and if you practice you will find your own technique.The pictures to go with the instructions on cutting St. Louis style ribs from a rack of spare ribs were very nice and for someone that has never cut St. Louis spares before makes it easy to understand.I am not sure why some people have posted some negative reviews on this book as it was everything it said it would. I know some people have complained about the $30 price but I will be honest I have bought numerous BBQ books this winter and this one is the book I was looking for and it cost me much more than $30 for the "recipe" books i bought.The only reason I gave this book 4 stars instead of 5 was it was missing a few things that I wish was in there. I wish there was more information on box building because it is supposed to be "competition" bbq secrets. And the only other issue to me was the instructions and pics on ribs were so good and informative but then on brisket cutting it was just instructions. I wish there were pics of separating the 2 sections of brisket and little stuff like that. Like I said though ONLY because they were so good on St. Louis sparesThe ratings only are on a scale between 1 and 5 stars and since this book was not "perfect" in my opinion but real close I really rate it at 4.8 and I highly recommend it.

### ⭐ 







  
  
    Are you kidding?
  

*by C***B on Reviewed in the United States on July 3, 2014*

The book is a waste of money and paper.  It's completely over-hyped in the largely inaccurate description.  First, it's not for serious BBQers much less "Serious Competitors" as the title says.  This book is for you ONLY if ALL of the following are true:1) you have absolutely no experience using a smoker,2) you don't want to buy a quality BBQ book like Peace, Love and Barbecue (or any of the other books listed on that books "Customers Who Bought This Item Also Bought" link,3) you don't know how to use google to do a simple search to figure out the most basic information in the book, and4) you are willing to learn google to look up the inconsistencies in the book.Here are some highlights:  There's a chapter on food science that includes paragraphs on things like the boiling point of water.  The author's point is that, if you keep the smoker temp below the boiling point (212 or so at sea level), it won't dry out as fast.  And he says at a higher altitude maybe you would change that.  Is he really suggesting cooking a pork butt at 212?!!  Even in his pork shoulder section, he says to cook it at 230 or so.  Most telling is the description of the book in Amazon that says it includes a chapter on "Collagen, Protein, and Fat".  The chapter doesn't say very much (a google search would reveal everything in the chapter) and is one page long.  Some "chapter"!  At a 12 pt font, it's more like a paragraph.  In fact the book is more like a pamphlet.  My favorite is the section on marinades and injection.  The author describes that marinades will consist of two to three parts oil and one part acid.  Then he gives a sample recipe for pulled pork that is basically apple juice.  The sample recipe is correct.  You would never marinate a pork butt in oil.  The list goes on and on.  The author's food may taste good, but even the photos look awful.  The pork butt has a black bark and the brisket looks dry as can be.  You get the idea.

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-03-05*