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The problem with all diets is you can’t eat the good stuff...
Introducing PaleoQue… Now you can be eating like a Homo Sapien and not a Neanderthal. Learn paleo style BBQ from an 8x Grand Champ, Bill Anderson (a World renowned Homo Sapien BBQ expert with a cave full of trophies to prove it).
Dear Caveman (or Cavewoman):
Q: Did cavemen boil ribs and crockpot Boston butts? Did they roast briskets in an oven?
A: Hell No! I wouldn't feed crockpot BBQ to my pet dinosaur!
They cooked over an open fire – they were the first to discover the smoke flavor and flame kissed goodness we now know as BBQ.
Now, you can toss out that crockpot pulled pork and replace it with smoked Boston butts so delicious that you’ll forget all about the fact you’re supposed to be on a “diet”.
Why boil ribs or cook them in an oven when you could be eating championship smoked ribs – real caveman ribs – smoked over real fire.
Give the greasy fried do-do bird the boot – now you can be dining like a King or Queen on 1st place competition chicken.
Tough as T-Rex steaks are a thing of the past after you start cooking the way I show you how in PaleoQue...
I’ll tell you my secret brisket recipe that made me the best brisket cook in the world in 2013. I’ll show you how to reverse sear a steak using the Finney method (He lives in Savannah too and he personally showed me the technique that he pioneered). Finney can turn a regular choice ribeye into a tender steak so prime you’d think you were dining at Delmonico’s. I’ll also teach you how to grill up some “melt in your mouth” filet mignon on a ribeye budget. I’ll show you how to slow smoke other main dishes too. All championship quality like turkey, sausage, glazed ham, roasts, whole hog, fancy jellyroll cuts, meatloaf, bacon, beef ribs (dinosaur bones), oysters, and fish. And don’t forget about those all important competition rubs, sauces, injections, marinades, glazes, spritzes, and such. All included. And just forget about boring side dishes… You’ll now be feasing on Brunswick stew, grilled mixed vegetables, BBQ hash, Savannah red rice, smoked vegetable casseroles, bacon wrapped shrimp, salsa, and smoked mixed nuts. Deserts so unique and delectable, you’ll be fighting at the dinner table to grab the last one - mind your caveman manners now!… smoked stuffed apples, smoked mango, and smoked pineapple. Other dishes too including smoked breakfast casserole, smoked quiche, Billy chili, smoked deviled crab, smoked lasagna, smoked butternut squash, and smoked and stuffed bell peppers. As the cavemen and cavewomen say… Um Good!
And don’t worry if you don’t have a smoker yet, PaleoQue has a whole chapter on equipment selection. You can even use your BBQ grill as a smoker. You’ll even get a complete list of smoking woods and how to use them. Just like a fine wine is paired with a meal, smoke flavor is paired with your BBQ.
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Here’s a little about me…
I’m Bill Anderson, head pitmaster on the Chatham Artillery BBQ Team and 8x Grand Champion.
I’m going to help you to smoke competition quality BBQ in your own cave too! You see, I wasn’t always an expert BBQ pitmaster... I started out in my back yard like everybody else. I thought I was pretty good at it too - having “perfected” a few barbecue recipes that delighted my friends and family.
Then one day, I was asked to help my brother-in-law at a BBQ competition down in Douglas, GA. We took 2nd place ribs in the back yard division and we were hooked. We moved on up to the pro division and ran into some serious roadblocks. As it turned out, those guys in the pro division don’t mess around... they take their BBQ seriously!
It was clear that my back yard barbecue recipes were not going to cut it. So I practiced and practiced and practiced some more. I needed testers and people to eat all those trial runs, so my friends and family loved it! But it was costing me a small fortune.
Still, our competition scores were not up to par.
Competition after competition we sat there and watched while the other teams “walked” to get their checks and trophies. I found out real quick that BBQ judges were a lot different than my friends and family. BBQ judges will insult your barbecue skills in a heartbeat (with bad scoring) - friends and family will always tell you your BBQ is great no matter what.
And therein lies the “big difference”...
Being a competitive person, I was determined to make the leap to competition quality BBQ recipes and not be satisfied with back yard quality anymore. After all, winning isn’t everything, it’s the ONLY thing.
I did some judging and I took a $750 class to figure out flavor profiles and other things the judges were looking for. These things, along with my own knowledge is what allowed me to go on to win 8 contests over the next 2 years - I was winning every other contest I entered! Yiiiippppeeee!
I had earned some serious bragging rights!
Not only was I king of my neighborhood, but I was king amongst professional barbecue teams too.
Now, I want to teach you all my secrets that cost me a small fortune to figure out!
So you can be the king (or queen) of your cave too.
Don’t take my word for it, here’s just a small sampling of many, many satisfied students...
Note: These quotes are about my first book Competition BBQ Secrets. Just about all that info except the competition stuff is in PaleoQue...
I don't know if this a real success story or not, But it is for me! I have been BBQing for over 67 years and it has changed a lot in my time. When just a short time ago I got Your book and found out that I had no more idea then a Jack Ass of what I was trying to do. I had entered in two contest preveiously and came in dead LAST! I thought You cooked your meat piled the best you had in a box and turned that in. WRONG! This past weekend I entered in Knoxville, Tn. and came in 9 th overall. With a 2nd in chicken, 14th in ribs, a 7th in brisket and 15th in pork.... Col. Dave Franks, long time US Army cook, author of Foods of the Southland, Alex Haley's private chef, and head pitmaster for Lil' Red Barn BarBQ Team
Hi Bill - My brisket turned out great I have been trying to smoke one for over ten years every time it would come out dry like boot leather. I learned so much from your book I'm going bear hunting in Colorado in September can't wait to try it again for all my hunting buddys. I hope you make the finals would love to try a pros BBQ in AR keep me updated you have made my wife and daughter so happy that I can finally smoke a brisket!!! Tim
Bill,Wanted to let you know that your book is wonderfull , so much info. We used some of your suggestions along with our ideas and were grand champions at our 1st BBQ cookoff. Everyone should get your book--packed full of info. Tom Mashos Fossil, Oregon-- Smok'n Hot BBQ Team
Well I’ll be! After three years of cook-offs, one trophy here, one trophy there. I bought your book, I read the dang thing at least five times. This past week-end, the Family Tradition cookers took reserve grand champs for the first time. IBCA cook in Willis Texas, 2nd chicken, 3rd ribs (highest ever), 9th in brisket. I look forward to your next email and any new books and recipes.Thanks a bunch. Erik
Great book. Very informative for those not only wanting to begin competing in BBQ but for the general home BBQ'r as well. - Michael M
We are Grand Champions of...
Hasan Shrine Spring Festival 2009 - Albany, GA (FBA) Some of the best teams in the Nation were there and we took 2nd in chicken, 2nd in brisket, and 1st in pork. Blue Ridge BBQ & Music Festival 2009 - Tryon, NC (KCBS) There were 78 teams present at this KCBS event. We placed 1st in ribs. (very rare back to back win!) Blue Ridge BBQ & Music Festival 2010 - Tryon, NC (KCBS), Back to Back wins! There were 87 teams this year. We took 2nd in chicken, 4th in ribs, 13th in pork, and 4th in brisket. Festival of Discovery 2009 - Greenwood, SC (KCBS) There were 58 teams present at this BBQ contest and we placed 2nd in brisket. Pigs & Peaches Festival 2009 - Kennesabbq contest grand championw, GA (KCBS). There were 43 teams present and we placed 1st in ribs, 2nd in chicken, 4th in pork, and 3rd in brisket. Florida State BBQ Championship (KCBS) at Daytona International Speedway on July 4th weekend 2010. Some of the best teams in the Country were at this action packed event on July 4th weekend. 2010 Dillard, GA Bluegrass & Barbecue Festival with a surprise 1st place brisket and a good 6th place chicken. A good showing with 15th in ribs and 14th in pork rounded out the grand. 2010 "The Real Squeal" Lyons BBQ & Bluegrass Festival in Lyons, GA. We were 4th in chicken, 3rd in ribs, 3rd in pork, and 2nd in brisket. 2013 Sam's Club Tour Finals in Bentonville, AR. 1st place brisket! We can legitimately claim to be the best brisket cooks in the Country after winning brisket in this playoff style series and also 3 other 1st places and a 2nd in brisket this year. []
Benefits of an eBook....
eBooks are in Adobe Acrobat .pdf format and you will be directed to the download page immediately after payment. Speed - you will receive it immediately and shipping is FREE. Save a Tree - Do you know how much resources are used to print a paper book? Live links - throughout the book, there are many, many references to external web pages that contain a wealth of information that you need to read. With the eBook, just click on the blue "hyperlink" and you will instantly go to that web page. Bookmarks - The entire table of contents is "bookmarked" for your convenience. Just click on a chapter title and you immediately jump to that chapter. At the end of the chapter, you can jump back to the table of contents. Color Pictures - There are many pictures in the eBook that are color. A paper book with color pictures on every page would be very expensive. Printable - The book is easily printable after downloading.
Full 60 Day 100% Satisfaction or Your Money Back...
If, for any reason, you are not satisfied with your barbecue recipes, just send the processor (Clickbank) an email and they will immediately refund your money. There is a link to do this at the bottom of your email receipt. It's simple, easy, and fast.
How much is this gonna cost me, Bill?
It’s not gonna cost you $750 for a live class like I paid. There are no travel expenses. It’s not gonna cost you 5+ years going to the school of hard knocks either. It’s not gonna cost you $1000's in practice meat and fuel costs. I could easily charge you over $500 for this valuable information, but if you act now, you can get it all for the low price of $29.95
Get Yours Now...
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Thanks,
Bill Anderson
P.S. PaleoQue isn’t an ordinary “cookbook” with a bunch of useless recipes. It’s more of a complete instruction manual on how to cook competition quality BBQ Paleo style.
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