Competition BBQ Secrets

Bill Anderson's Chatham Artillary BBQ Team team 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). They also were the Reserve Grand Champion (2nd place overall), winning a total of 4 trophies and $1300 in prize money.

Bill has put together the recipes and techniques he competes with into a best-selling ebook, Competition BBQ Secrets. I purchased a copy of this last year and I use it as a reference book. Bill says, "What we don't give you is a bunch of useless barbecue sauce and rub recipes that are in other books just to make the book 'look' bigger. Don't get me wrong... we do give you exact details on the barbecue recipes we use for chicken, ribs, pork, and brisket. These are the exact barbecue recipes we use in the contests. Why would we give you 50 pages of untested sauce, rub, and marinade recipes and let you pick which "loser" to use in a contest? Our barbecue recipes are 'tried and true.' One book we bought wasted the whole first chapter on the definition of 'barbecue' and where the word barbecue originated from. If you want a history lesson, do not buy our book! 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. This is done by others to make it 'seem' like your are getting your money's worth. We provide all you need to know in a short but sweet 62 pages." For more details on the instantly downloadable ebook, Competition BBQ Secrets...
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Griff's Lean Louisiana Scrambled Eggs

I'm pleased to announce that since last August, I've lost 30 lbs. and have managed to keep it off. Nothing crazy, I just work out with a reasonable exercise program three to five times a week and watch the calories during the week, cutting myself some slack on the weekends. A good breakfast is essential to a healthy diet and here is one of my favorite breakfasts. I created this recipe to turn Egg Beaters into something I could really look forward to in the morning. I use a milder Louisiana hot sauce--if you use a really hot sauce, like Tabasco sauce, you'll want to use less! This actually a double serving, but I eat it all without a guilty conscience, because the whole thing is only 100 calories!

Ingredients:

1/2 cup Egg Beaters (or the equivalent)
1 tsp. canola oil
2 tsp. Louisiana hot sauce
1/8 tsp. Lawry’s® seasoned pepper (or black pepper)
1/8 tsp. celery salt

Instructions:

In a measuring cup, pour the Egg Beaters to the 1/2 cup mark. Add the hot sauce, the seasoned pepper and the celery salt and mix thoroughly with a spoon. In a skillet, heat the oil over medium-hot temperature. When the oil is nice and hot, add the egg mixture and scramble with a spoon to desired consistency.

By the way, concerning my diet, I have found authentic Chinese cooking to be of great help because so much of it is low-fat and low-carb, but it is not low on taste and filling you up! Here's a great resource from a Chinese master chef with over 40 years experience:
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Secrets from Inside the Pizzeria

Do you dream of a heavenly slice of New York style pizza--with golden brown crust baked to perfection, crisp outside, chewy inside--topped with a secret blend of zesty tomato sauce, brimming with flavorful melted cheeses and your favorite toppings? Don't head for New York City--Get a copy of Secrets from Inside the Pizzeria. You'll get an instantly downloadable ebook, PLUS a one hour and 20 minute DVD video demonstration that covers everything in the book! By learning the secrets of the best pizzerias, the best pizzeria in town will be your own kitchen. Are you saying, "my kitchen?" Yes, you can outshine your favorite pizzeria in your own home kitchen with to-die-for pizzas any day of the week. Your spouse, children, and friends will take one bite and know they're in Pizza Heaven. For more details:
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Joey Chestnut Remains Top Dog at Nathan's; Griff's Coney Island Sauce

I hope you had a wonderful 4th of July, celebrating the independence of this great nation, the Unites States of America. I thank the Lord for the great principles of freedom our nation was founded on!

Nathan's of Coney Island is a great American institution and so is Nathan's annual July 4th hot dog eating contest, ever since Nathan's opened in 1916. As you may know, in yesterday's 93rd annual contest, six-time Japanese champion Takeru "Tsunami" Kobayashi and defending American champion Joey Chestnut, were tied with 59 hot dogs eaten after the new ten-minute time limit, but Chesnut held onto the title by winning a five-dog "eat off". It looks like the mustard colored Nathan's championship belt stays in the good old USA, at least for another year!

Though formerly an Island, Coney Island is a peninsula located in south Brooklyn, NYC. Famous for its beach on the Atlantic, Coney Island once hosted a major resort. It was also well known for its amusement parks, and of course, for Nathan's. The area reached its zenith of popularity in the early 1900’s.

A “Coney Island hot dog” is widely understood to be a hot dog with “Coney sauce” (This sauce is not used in the contest mentioned above), usually a kind of chili without beans. In reality, Coney sauce did not originate on Coney Island but is thought to have been invented in Michigan. Here is a recipe I developed a couple of years ago, taking what seemed to me to be the best of the ingredients from a number of Coney sauce recipes.

Ingredients:

1/2 cup chopped onion
1 clove minced garlic
2 tbsp. butter
1 lb. lean ground beef
2 tbsp. yellow mustard
2 tbsp. cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 cup ketchup
2 tsp. paprika (Hungarian paprika preferred)
2 tsp. chili powder

Instructions:

Sauté the onions and garlic, add the ground beef, cook until brown, drain off excess grease. Combine all of the other ingredients and mix well. Add mixture to the ground beef mixture. Stir well and heat. Let simmer for at least an hour.