Championship BBQing Techniques

Before beginning, we recommend you first read and fully understand the following information:

    Beginner's Section -
       4 parts.
    Tips
    Techniques

If you feel you are ready, then let's begin . . . . . . . . .

The Championship section covers the following topics:

Barbecued Pork Ribs
Barbecued Brisket
Barbecued Pork - Shoulder/Butt
Barbecued Chicken - Next!
Barbecued Salmon - Soon!
Barbecued Whole Hogs - Later!

Each of these topics are detailed instructions with comprehensive photos. Therefore, in order to prepare these types of meat the way they need to be presented to the judges (or your family!), it takes us some time to prepare each topic. Like any good piece of meet coming off the barbecue pit (or "smoker" to many) it requires patience and time. We suggest you checking back periodically to find out if the topic is done and ready to be consumed!

Welcome to Championship Barbecuing Techniques. In this section, we are presenting step-by-step instructions to cooking the way the professional cookoff teams select, prepare, cook, test and present their entries for the judges to rank and hopefully win the championship ribs, shoulders, brisket, chicken, sausage and many, many other items. Here you will find the rare opportunity to learn about the specialized tips and techniques that many backyard outdoor cooks would probably never consider and that are easy to accomplish. It is a matter of simply learning the 'tricks of the trade' in order to make your own contest quality outdoor events. Before getting into this section, we would strongly suggest your reviewing the other areas of our site to get the basic foundation before moving into the Championship Techniques. Understand how to start and stop your car before moving into the corvette! For example, if you are a beginner, read and re-read the appropriate Beginner's Section and understand exactly how the grills/barbecue pits work and what time and temperature mean to achieving outdoor cooking success. This is important - don't go forward until you understand the basics! And before we go too far, we STRONGLY SUGGEST you only attempt these techniques when you have all day - or possibly two days - to do each one right! You cannot rush through the steps to have championship quality outdoor meats prepared to complete satisfaction. As Smoky says . . . . "being uptight or stressed makes the meat tough!" So, when you have the time, enjoy the day and create some fabulous meals for family and friends. It will be time well spent and you will really know what it means to be a BARBECUE PITMASTER CHAMPION! We then suggest you understand the tips and techniques which will improve the foundation you are creating to better outdoor cooking. In many cases, THE CHAMPIONSHIP BARBECUING TECHNIQUES WILL OMIT CERTAIN BASIC STEPS assuming the reader understands the basics! So, . . . . . . . please approach this section in the proper manner!