Chatham Artillery BBQ Team


Chatham Artillery BBQ Team

For serious barbecue competitors… join the Barbecue Coach Club and start winning barbecue contests!

For back yard chefs and tailgaters…  Join our online BBQ School now to learn how to slow smoke competition quality barbecue in your own back yard or at the stadium!


Updated: May 14, 2014

From: Bill Anderson (2009 NC, SC, and GA State Champions. 2010 NC, GA, and FL State Champions)
Chatham Artillery BBQ Team

Dear Friend:

     In 2006, I saw the need for a barbecue instruction manual. That’s bbq classwhy I wrote Competition BBQ Secrets. It’s a great book and is still selling well today. But some of the book readers were still not having success in barbecue competitions. A lot of book readers did go on to win competitions and many more improved their barbecue substantially. But I kept thinking…

“Is there a better way to teach people the fine art of slow smoking barbecue?”

     The answer I came up with is… a series of very detailed videos – a virtual online BBQ School. Videos delivered instantly via the web. Videos that left out no details. Videos that show exactly how I won 4 grand championships in 2009 and 4 more in 2010

  • Albany, GA – Hasan Shrine Spring Festival 2009 – Some of the best teams in the Nation were there and we took 2nd in chicken, 2nd in brisket, and 1st in pork.
  • Tryon, NC – Blue Ridge BBQ & Music Festival 2009 – There were 78 teams present at this KCBS event. We placed 1st in ribs.
  • Greenwood, SC – Festival of Discovery 2009 – There were 58 teams present at this BBQ contest and we placed 2nd in brisket.
  • Kennesaw, GA – Pigs & Peaches Festival 2009 – There were 43 teams present and we placed 1st in ribs, 2nd in chicken, 4th in pork, and 3rd in brisket.
  • Tryon, NC – Chatham Artillery BBQ wins back to back Grands in Tryon, NC! Using the exact same details in these videos, the Chatham Artillery BBQ Team won for the second year in a row at the 2010 Tryon, NC Blue Ridge BBQ & Music Festival. We took 2nd in chicken, 4th in ribs, 13th in pork, and 4th in brisket.
  • Daytona Beach, FL – We won Grand the 1st annual Florida State BBQ Championship at Daytona International Speedway. Some of the best teams in the Country were at this action packed event on July 4th weekend.
  • Dillard, GA – Chatham Artillery BBQ wins Grand at the 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.
  • Lyons, GA – We also won Grand at “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. Sweat’s BBQ was 6th overall and had nice walks with 2nd in chicken and 7th in pork.
  • Best brisket cook in the Country! Winner 1st place brisket at the 2013 finals of the Sam’s Club Tour in Bentonville, AR. This is in addition to 3 first place briskets and a second place in contests this year.



For a complete list of our online BBQ School videos and the monthly release schedule, click here.
(new 3.5 hour video added of Git-R-Smoked competition video in Dundee, FL – 2011 FBA Team of the Year)
(Oh my God!… best Steak I ever ate. See the Reverse Sear Steak video TODAY!)

In the short 3 years since has been training BBQ competition cooks, students have won over 56 Grand Championships, over 59 Reserve Grands, over 218 top 5 overalls, a 1st and 2nd place finish in the FBA Teams of the Year standings, and a 2nd and 3rd place finish in the KCBS Team of the Year standings. Not to mention the 2012 Jack Daniels winner! Many more that I don’t even know about!

To see the full 2010 results, just Click Here!
To see the full 2011 results, just 
Click Here!
To see the full 2012 results, just 
Click Here!

Congrats to member Swine Assassins for their 2nd place finish in the 2011 KCBS Team of the Year race! There’s over 5000 KCBS teams too!

swine assassins

Congrats also go out to member Git-R-Smoked for their 1st place finish in the 2011 FBA Team of the Year race! They beat the nearest competitor by a whopping 158 points too!

fba team of the year

Pig Skin BBQ won the very prestigious Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, TN. What’s even more amazing is they beat the next highest competitor by a whopping 19 points! In the BBQ competition world, that’s very rare especially at a big, competitive competition like the Jack. Scott and Katie Nelson had very nice walks with 6th in chicken, 5th in ribs, 2nd in pork, and 3rd in brisket. A BIG, HUGE congratulations goes out to Pig Skin BBQ!…

The 2013 BBQ Season has just begun and we’ve already got a good “Grand” or two…bbq grand champion

  • Wooley Bully BBQ Mafia took the Grand at the Ziggy Dick’s BBQ Cookoff & Festival in Naples, FL. Damon had nice walks with 1st in chicken, 7th in ribs, 8th in pork, and 1st in brisket. Way to go Damon!
  • Git-R-Smoked takes Reserve Grand  at the Ribs On The Ridge BBQ contest in Haines City, FL. Terry had nice walks with 8th in pork and 2nd in brisket.
  • Wooley Bully BBQ Mafia took the Grand at the 6th Annual Smoke on the Water BBQ Festival in Thomaston, GA. He won it in fine fashion too with 1st in chicken, 2nd in ribs, and 2nd in pork. Now that’s a nice payday! Smokey Butts took 1st place pork and finished 5th overall in this contest too. Way to go guys!
    • Old Plantation BBQ took the Grand at the 1st annual Smokin on the River Chattooga’s BBQ Cook-Off in Summerville, GA. Their 2nd place pork and 5th place brisket got them there! Chatham Artillery BBQ took 2nd in ribs at this contest too.
  • Buster Davis of the Smokin AJs BBQ Team took Reserve Grand at the Swainsboro, GA Grande Creek Pig Jam. Way to go! He uses Chatham Artillery BBQ rub too!
  • G Que took Reserve Grand in the Sam’s Club National BBQ Tour (Regional) in Las Vegas, NV. They had two 1st place walks too in chicken and ribs. Nice payday!
  • Rodney Ellington and his Smokey Butts team took the Grand at the Barnesville BBQ & Blues Festival in Barnesville, GA. They had nice walks with 9th in ribs, 1st in pork, and 2nd in brisket.
  • GQue took the Reserve Grand at the Pony Express BBQ Challenge in Gothenburg, NE. They took 2nd in pork and 3rd in brisket too. Jo-Bawb’s BBQ finished 8th in this contest too with a nice 2nd place ribs call.
  • GQue took the grand at the North Platte Honky Tonk Barbecue Festival in North Platte, NE. They had very nice walks with 4th in chicken, 2nd in ribs, 8th in pork, and 3rd in brisket. Pretty nice! Jo-Bawb’s BBQ finished 8th overall in this contest too.
  • Git-R-Smoked won Reserve Grand at the  Historic Cocoa Village’s BBQ & Blues Festival in Cocoa, FL. Terry had nice walks with 9th in chicken, 9th in ribs, 3rd in pork, and 5th in brisket.kcbs 700 club
  • Pig Skin BBQ took the Grand at the Keepers of the Fire BBQ Contest in Mayetta, KS. Scott had very impressive walks with 3rd in chicken, 1st in ribs, 1st in pork, and 4th in brisket. This was accomplished in a field of 69 teams. And… they won one of the new 700 pins which is awarded to teams with a total score of 700 or more in a contest.
  • 4 Smokin Butts won the Grand at the Southern Pride Invitational in Marion, IL. They did it with 1st in chicken, 6th in ribs, 12th in pork, and 2nd in brisket. Nice job!
  • GQue won Reserve Grand at the Colorado Barbecue Challenge in Frisco, CO. They had some nice walks with 3rd in chicken, 7th in ribs, 2nd in pork, and 9th in brisket.
  • Gooney Creek BBQ took the Reserve Grand at the BBQ, Bands & Brews in Palmyra, VA. They had nice walks with 9th in chicken, 8th in pork, and 1st place brisket.
  • 4 Smokin Butts took the Grand at the Knights of Columbus BBQ Contest in Quincy, IL. They had three 1st place calls too in chicken, ribs, and brisket – Nice! Lee Thompson of Smokin Butts came in 4th at this contest too!
  • Pigskin BBQ took the Reserve Grand at the Smokin’ On the Pecos BBQ contest in Artesia, NM. Out of 70 teams, they walked with 3rd in chicken, 5th in ribs, and 6th in pork.
  • Big Red’s Barbecue took the Reserve Grand at the SC Festival of Discovery in Greenwood, SC. Josh got some good calls with 4th in chicken and 4th in brisket. Chatham Artillery BBQ also took 9th in pork and 1st in brisket at this contest.
  • Pigskin BBQ won Reserve Grand at the Sam’s Club National BBQ Tour in Woodbury, MN. They had nice walks with 5th in chicken, 7th in ribs, 5th in pork, and 2nd in brisket.
  • Blind Hog BBQ won the Grand Championship at the Arkadelphia, AR IBCA “Cruisin in the Park” with a 1st in Brisket, 1st in Chicken, 2nd in Pork Loin, and 3rd in Ribs. Nice job!
  • …You get the idea — there are many teams that are members that are winning BBQ Competitions and cooking great Q in their back yard and in restaurants. I have less time these days, so I am not going to keep track of them anymore.

Other notable accomplishments in 2013 include…

  • Southern Krunk BBQ Society took 3rd overall out of 100 teams at the Don’t Be Cruel BBQ Duel in Tupelo, MS. They had nice walks with 2nd in ribs and 6th in brisket. Nice job – Way to go!
  • Pigskin BBQ took 3rd overall at the Smokin’ On Big Creek in Pleasant Hill, MO. They won 1st in ribs and 3rd in brisket too.
  • Pigskin BBQ took 4th overall at the Smoke Over Veishea BBQ contest in Ames, IA. They walked with 5th in pork, 5th in ribs, and 3rd in brisket.
    • Bald Hawg BBQ came in a respectable 6th overall out of 71 teams at the BBQ Capital Cook-Off in Lexington, NC. They finished 6th in pork and 4th in brisket. Nice job!
  • Barn Burners 1st competition – Just wanted to say thank you for all your help. We competed in our 1st competition this weekend and done pretty good. We competed in the Baytown Tx. Youth Fair and Rodeo BBQ cookoff and took 2nd in ribs and 6th in brisket. It may not be the greatest but it’s a start…. I forgot to mention there were 57 teams and some pretty heavy hitters for this area
  • Southern Krunk BBQ Society finished 10th out of 41 teams at the Smokelawn BBQ Contest in Hot Springs, AR. They also took 3rd in ribs at this contest.
  • Ranch 13 BBQ finished 9th overall at the 1st Annual Show Low Bfirst place brisketBQ Throwdown in Show Low, AZ. They took 5th in ribs and 6th in pork.
  • Pigskin BBQ took 4th overall at the Apple Blossom Barbecue Contest in St. Joseph, MO. They had nice calls with 6th in chicken, 3rd in ribs, 11th in pork, and 8th in brisket.
  • Pigskin BBQ came in 3rd overall at the BBQ in the Bluffs Contest in Council Bluffs, IA. They had nice calls with 5th in chicken, 1st in ribs, 10th in pork, and 3rd in brisket.
  • Ranch 13 BBQ came in 4th overall at the Memorial Day Salute to Service in Mesa , AZ. They got good calls with 5th in ribs and 3rd in brisket.
  • Pigskin BBQ came in 5th overall at the Smokin’ In The Junction in West Des Moines, IA. The finished 6th in chicken and 3rd in brisket.
  • Chatham Artillery BBQ took 1st place brisket and 4th overall in the Sam’s Club even in N. Charleston, SC — they now move on to the regionals in Hendersonville, TN in September.
  • GQue finished 3rd at the Boats, Bands and BBQ Contest in Pueblo, CO. The had some very nice calls with 2nd in ribs, 4th in pork, and 4th in brisket.
  • Old Plantation BBQ came in 4th overall at the Covered Bridge ‘Que in Euharlee, GA. They had nice walks with 7th in chicken and 3rd in pork.
  • Chatham Artillery BBQ took 2nd place in brisket and 8th overall out of 98 teams at the Blue Ridge BBQ & Music Festival in Tryon, NC. Bill had other nice walks with 9th in ribs and 10th in pork.
  • Ranch 13 BBQ finished 3rd overall at the Northern Arizona BBQ Festival in Williams, AZ. They got good calls with 9th in chicken, 4th in ribs, 9th in pork, and 4th in brisket.
  • Pig Skin BBQ finished 4th overall at the State Center Rose Festival BBQ Championship in State Center, IA. They had nice calls with 10th in chicken, 3rd in ribs, and 3rd in brisket.
  • Swine Assassins took 4th overall at the Iowa State BBQ Championship in Marshalltown, IA. They had nice walks with 9th in chicken, 1st in ribs, 4th in pork, and 10th in brisket.
  • Mustang Sally took 4th overall at the Madelia Blazin’ Barbeque Blast in Madelia, MN. They had nice walks with 6th in chicken, 4th in pork, and 5th in brisket. Swine Assassins also finished 5th in this contest.
  • …You get the idea — there are many teams that are members that are winning BBQ Competitions and cooking great Q in their back yard and in restaurants. I have less time these days, so I am not going to keep track of them anymore.

You know something?… that’s a lot of prize money being won by members! Way, way more than what it costs to join. And there are still a lot of people out there who think they can not afford it! Absolutely Unbelievable! Those who do not watch these videos may go home empty handed at your next contest.
How much is that gonna cost ya?

how to win bbq competitions

When watching these videos, you’ll learn…

  • How to prepare for a contest (or a back yard or tailgating cookout)
  • Equipment you will need for a contest
  • How to make your championship sauce
  • Where to buy the winning rubs
  • Purchasing meat
  • Meat preparation
  • Smoking the meat from start to finish
  • We’ll also show you at least 2 methods to cook each meat category – hot and fast and low and slow.
  • Holding the meat till turn-in time or dinner time
  • Turn-in box preparation
  • All “secrets” will be told – nothing left out!

     I’ve been competing in barbecue contests since 2004 and I’ve seen most of the other barbecue cookbooks and videos. They all leave out the fine details or simply provide a “recipe”. How can you provide a half page “recipe” for something that takes all day and 100’s of important steps?

bbq class

Don’t take my word for it! Read what some of the first Club Members have to say…

successful 1st cook


successful 1st cook


successful 1st cook


I purchased a Lang 84 Delux in Oct. last year. I watched part of thr fire control video that was linked from<br /><br /><br /> Lang's website. I saw the price for the barbecue subscription and descided that it was too expensive.<br /><br /><br /> I had no real experience with cooking BBQ. I knew that there were competitions, but had no idea what was involved.<br /><br /><br /> I did a lot of reading and research, cooked for a couple of large groups with great reviews, and descided I wanted to<br /><br /><br /> compete. Paid my entry into Bradford Fest Boots N BBQ cook. (entry paid in late January) It was about this time that<br /><br /><br /> I knew that I was in over my head. I knew what was cooked at a comp and that it had to be turned in at specific times. </p><br /><br /> <p>Now the cost of a lifetime subscription was not all that expensive. I purchased the subscription and started cramming<br /><br /><br /> information and practicing what I watched in the videos. One meat at a time. I started so late that I didn't have time to<br /><br /><br /> cook a full comp schedule. Last Monday I printed and modified your hot and fast schedule to meet the FBA turn in times,<br /><br /><br /> and started completing your preparation check list. I arrived in Starke about 3:20 Friday, checked in and went through<br /><br /><br /> meat inspection. All this having been said to make my point. Note that this was in the backyard division. Results-----<br /><br /><br /> Chicken - 4th, Ribs - 14th, Pork - 7, Brisket - 3rd this all added up to Grand Champion. </p><br /><br /> <p>I did not have any other members of the team with me. I did my first comp by myself.<br /><br /><br /> I did however have the best coach in the business on my side. I can<br /><br /><br /> and will say that if you execute what Bill teaches you will win.</p><br /><br /> <p>Ribs and brisket i followed the video to the best of my ability. I modified the injection on the butt and it cost me. I was<br /><br /><br /> sure my ribs would be great - BUT - I didn't pay attention to a key point. Good meat selection equals good results.<br /><br /><br /> I picked ribs that were bigger thinking that bigger is better. Missed the boat on tenderness and tecture. THANKS Bill<br /><br /><br /> your videos are the reason I can say I cook championship BBQ (even if it was just Backyard devision - there were<br /><br /><br /> 20 teams scored)</p><br /><br /> <p>As far as I am concerned you are a perminant member of my team. </p><br /><br /> <p>Bill Skipper<br /><br /><br /> Rub it - Smoke it BBQ


Bill, </p><br /><br /> <p>This is exactly what I was looking for. The real deal nothing left out. Detail, Step By Step<br /><br /><br /> and exact. I plan on trying my new found method of cooking a competition brisket this weekend.<br /><br /><br /> Brisket is definetely my week spot in FBA competition. Now I have something to bring to the game.<br /><br /><br /> Folks, if you don’t get in on these videos, you are crazy! They tell you exactly what you need to do<br /><br /><br /> to win and if nothing else come in the top 10 in a competition. I have been competiting since 2007<br /><br /><br /> and I never thought I could learn anything else but boy was I WRONG.</p><br /><br /> <p>Buster Davis<br /><br /><br /> Smokin-AJ’s BBQ Competition Team<br /><br /><br /> Warner Robins, GA.</p><br /><br /> <p>Also...</p><br /><br /> <p>Billy,</p><br /><br /> <p>Had to try the video on Ribs.. WOW, they came out great. I even used Baby Backs<br /><br /><br /> instead of Spares and they were perfect. The best cooked ribs I have ever done. Thanks<br /><br /><br /> for making such great videos.</p><br /><br /> <p>Buster


Bill</p><br /><br /> <p>The videos you have made are the best I have ever seen. They<br /><br /><br /> are just like you are setting across the table from you.<br /><br /><br /> They are better than the 2 day cooking class I went to in<br /><br /><br /> Kansas City. If I ever get in your neck of the woods I am<br /><br /><br /> going to come see you.</p><br /><br /> <p>Thanks<br /><br /><br /> Joe


Hey Coach<br /><br /><br /> Ain’t You something else !!!!!<br /><br /><br /> I just finished watching all the videos and I think they are RELY ,<br /><br /><br /> RELY GOOD!!! They are so down to earth they made me feel like I was<br /><br /><br /> there with you and thought Joela and Julie Ann should walk out there any<br /><br /><br /> time.<br /><br /><br /> Every ONE that is now in or ever hopes to be serous about Bar-B-Qing<br /><br /><br /> should have these videos . You have always heard the saying You can’t<br /><br /><br /> teach an old dog new tricks. Wrong!!!! I have over 76 years exp. in Q ing<br /><br /><br /> and learned things I would never have dreamed of . IF YOU DON’T KNOW<br /><br /><br /> WHERE YOU ARE GOING AND HOW TO GET THERE YOU WILL NEVER MAKE IT!!! They<br /><br /><br /> are the best money any one serous<br /><br /><br /> about B-B-Q ing can spend. I can hardly wait to try some of this Hot and<br /><br /><br /> fast. I did some of it when the mother board in my Guru went nut’s . I<br /><br /><br /> learned what not to do. I OVER DID the hot and fast. HA!</p><br /><br /> <p>Lil’ Red Barn Bar-B-Q<br /><br /><br /> DAVE


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<br /><br /><br /> and it has changed a lot in my time. When just a short time ago I got Your Bar-B-Q coach videos<br /><br /><br /> 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<br /><br /><br /> contest preveiously and came in dead LAST! I thought You cooked your meat piled the best you<br /><br /><br /> had in a box and turned that in. WRONG! This past weekend I entered in Knoxville, Tn. and<br /><br /><br /> came in 9 th overall. With a 2nd in chicken, 14 th in ribs, a 7 th in brisket and 15 th<br /><br /><br /> in pork. I got bit by the judge bug which is a bad bugger. I turned in the best ribs I have ever<br /><br /><br /> done got all 8 & 9 except from one bug they gave 666 (guess they wanted dry) I had never<br /><br /><br /> made such a good and good looking pork tray in my life to place 15 th. A neighbour said he<br /><br /><br /> talked with a judge that said he was from Fla. and he got some stuff that He didn't know<br /><br /><br /> what it was and that pork is supposed to be pulled ? On my brisket I used a SRF and may<br /><br /><br /> have hurt myself because after turn in I looked up and there our 1/2 & 1/2 was on hot plate.<br /><br /><br /> As for all of those Idiots out there that said that your Information was to high ought to be<br /><br /><br /> shot!!! I thank YOU verry much for sharing Your step by step information. </p><br /><br /> <p>Col. DAVE<br /><br /><br /> Lil' Red Barn Bar-B-Q

So… You think the price is too high?
You are wrong!
The question should be: Can you afford NOT to join?
Just read what these members say…

Thanks Bill, believe me folks—since I subscribed to this wonderful teaching video forum, I have more than paid for the course 2-3 times in winnings that I can directly credit to Bill and his teaching-A NO BRAINER!!!!!! I can’t say I do it exactly like Bill does-but I don’t believe we all should be little robots either-we all are unique and being different is what it’s all about. But, I can tell you the course is top notch no nonsense sincere info. I cook on American BBQ Systems which are charcoal/wood burners,no pellet stoves-but the techniques/principles taught are transferable to all types of smokers. – Mickey Lindsey – Blind Hog BBQ – 4th overall at Smokin in the Ozarks – 1st chicken & 3rd in brisket


I feel the price for the series is quite reasonable. Sure, I hesitated
at first, but after initially signing up for the monthly videos, and
seeing how informative they were, it’s a bargain if you are truly
serious about advancing your skills and compete. I’ve read
countless books and magazines, scoured the internet and
watched many food network type videos. Some were good
and others not so good. I will say having a seasoned bbq
guru show you ‘one-on-one’, at your lesiure and in the privacy
of your own home, well, to me it’s definitely worth it, and more.

Keith B
Newport News,Va


The price is NOT to high, it would take you years and tons of meat to learn what is in these vidios.
Thanks Bill for offering them.


Hi Bill:

For those that feel the prices are too high need to look at what it costs to get an education today anywhere else … The information is great and I have already improved my food quality for my restaurant 1000%, I no longer serve restaurant ribs. instead I put out a superior product which is kicking my competitors bottom which is great for my bottom line! Keep up the good work and Thanks for the eduction.

Terry R


Bill,… …Just the money one will save on meat while trying to “practice” would quickly add up not to mention the entry fees and competition meat and other expenses. The videos you have released so far leave nothing out and you offer a lot of good info that I think a lot of “seasoned competitors” might know but I didn’t. Plus you can watch at your own pace and as often as you like. I’ve read your online book and several others…..your videos are the way to go! Good job and good luck!

Here’s just a small example of how spending a little more money can actually put more moolah in your pocket…

…a and I were enjoying a cookout after a contest on Saturday night and we were discussing their cooking techniques and equipment. They were cooking ribs, butts, and brisket on a Lang 84 and chicken on a WSM bullet. I knew with all that meat on the Lang they were opening the lid too often to service their meat. I suggested they buy another WSM for their ribs and for them to keep that lid closed on the Lang. Long story short… 1st in pork and 1st in brisket at their next contest and $1000 in their pocket – that’s about a $700 profit after subtracting the cost of the WSM smoker. The videos work the same way… they cost a little up front, but they put profits in your pocket quickly!

     Do yourself a favor and join the Barbecue Coach Club today! A barbecue contest costs over $500 to participate in. What’s cheaper?… $29.95 a month or losing $600 contest after contest after contest? The answer is obvious! And for you back yard and tailgating chefs… you’ll soon be cooking barbecue on a level that you did not even know existed. If you are not satisfied with the detailed barbecue videos, you can easily cancel your membership at any time. The Barbecue Coach Club will actually save you money!

     For those of you who are not good at math, let’s assume a BBQ contest costs $500 to participate in. Sometimes it is much more, but just to make things easy, we’ll say $500 total costs. Let’s also assume prize money is as follows:

  • $2000 Grand Champion
  • $1000 Reserve Champion
  • $500 1st place each category
  • $400 2nd place each category
  • There is other prize money for places past 2nd, but let’s keep it simple.

Scenario 1 – You did not join the Barbecue Coach Club and You didn’t win anything – You’re $500 in the hole.

Scenario 2 – You take 1st place in one category – You had a whole lot of fun and it didn’t cost you a penny.

Scenario 3 – You take two 2nd place categories and win Reserve – You netted $1300.

Scenario 4 – You won one category, placed high in the other 3 and won Grand – You went home with $2000 in your pocket after expenses.

Now… I don’t know about ya’ll, but I like scenario 4 a whole lot better than scenario 1. And if you watch my videos, you’ll have about a 50/50 chance of scenario 4 happening to you and your team!

For competitors, the bottom line is this…

If you DO NOT watch the videos, you will end up spending way more than the cost to join.
If you DO watch the videos and follow them, you will probably win more than the cost to join and then some.
It’s really a no brainer… I’m “thrifty” too, but I promise you, the thrifty choice is to join

You Have Two Membership Options…

$29.95 a Month – Videos will be “time released” on a monthly basis and you will be automatically renewed every month.


Lifetime Membership for $599.95  – For full and immediate access to all videos.
(see schedule of release and finish dates below)


barbecue videos

Schedule of video delivery…


Video Title: Monthly Membership: Lifetime Membership: Approx. Finish Date:
Sauces & Injections Immediate Immediate Done
Brisket – Hot and Fast Immediate Immediate Done
Chicken – Hot and Fast 1 month Immediate Done
Chicken Update 1 month Immediate Done
Ribs – Hot and Fast 2 months Immediate Done
Pork Butts – Hot and Fast 3 months Immediate Done
Brisket – Low and Slow 4 months Immediate Done
Chicken – Regular – 275 deg 5 months Immediate Done
Ribs – 3-1-1 Method – 230 deg 6 months Immediate Done
Pork Butts – Low and Slow 7 months Immediate Done
Chicken – True Low and Slow/No Rubbery Skin 8 months Immediate Done
Preparing for a BBQ Contest 5 months Immediate Done
Fire Management on a Lang 60 9 months Immediate Done
Turkey – Low & Slow 10 months Immediate Done
Whole Hog by Pig Pounda Kappa 11 months Immediate Done
Roasted Pig on a Spit (Cajun Style) 12 months Immediate Done
Mixed Grill Smoked Sausage 13 months Immediate Done
FBA Team of the Year 2011, Git-R-Smoked competition video 14 months Immediate Done
Pork Loin Video 15 months Immediate Done
Reverse Sear Steak by Chris Finney (the Finney Method) 16 months Immediate Done
Other videos will be released earlier as they become available. Like contest videos, different smoker types, etc, etc.      

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