"Amazing Secret Finally Revealed by Retired Kentucky Restaurant Owner Eliminates All Guesswork… And Makes Cooking Up ‘Practically Addictive’ Barbecue Simple!"
If you REALLY want to cook up some killer BBQ, click here for a special *audio* message!
Now you can learn to make everything you grill or barbecue 100% more flavorful almost overnight, getting the perfect results you could only dream of before… while grilling steak after steak, and rib after rib, exactly how you want it, as consistent as clockwork… and, if you’re like most barbecuers, turning heads at your very next BBQ!
If you’ve ever wanted to cook up barbecue so incredible your guests actually close their eyes, make the "mmmmm" sound, and ask the person next to them if they can believe what they’re tasting… then this will be the most important message you ever read.
My name is Randy Pryor, and until recently, I was your basic BBQ "hack." I had a Weber and some tongs, what else did I need?
Sometimes I’d grill up the meat so it was perfect on the outside, but raw on the inside… then the very next BBQ, using the same equipment, my steaks would be fine on the inside and burnt on the outside.
I remember standing over the grill after everyone left, one emotional hair-trigger away from hauling the whole thing to the dumpster and never even attend another barbecue for the rest of my life.
Doesn’t it drive you nuts? I had no consistency to my cooking at all, even after 20 years of barbecuing regularly. No way to tell how "done" the meat really was.
And it wasn’t for lack of trying, either – I’d easily dropped several thousand dollars buying whatever equipment the "pro’s" suggested at the time. I just couldn’t make it work.
Quite a few years ago, my wife’s grandfather owned a very successful restaurant in western Kentucky (known to many for their killer BBQ).
In fact, it was so successful that, when it was time to finally retire, the sale of the restaurant allowed him to put enough money away so that he and his wife can live "quite comfortably" for the rest of their lives.
About twice a year, my wife (who, at one time, worked in the restaurant) and I would fly back to Kentucky to visit all her relatives.
When I asked her grandfather if he would teach me how to barbecue (I mean really barbecue) he always declined (…something about me not understanding ’cause I was from California.)
Well, after many trips back east, and much arm-twisting, he finally considered the idea of sharing with me the closely guarded secrets of real BBQ’ing – the secrets he built his restaurant’s reputation on, and the kind of barbecuing that folks talk about for weeks.
But, he did not want these secrets out in the world for "every Tom, Dick, and Harry." And, he was concerned that his town friends would be very upset if this information was just frittered away.
So, I promised him that I would only make this information available to the most serious barbecuers.
Six months later, we flew back. It seemed to me that every time I talked to him about the idea, he grew less and less receptive. So, I dropped it.
He clicked off Jerry Springer, moved the TV tray, rolled out of the lay-z-boy, stood up and left the room. He returned with a shoe box. Then another. Then three cardboard boxes full of notebooks of all kinds.
There were literally hundreds of (what was thought to be long-lost) time-tested recipes, tips, and techniques that have been handed down from generation to generation.
The collected scraps of paper were found in attics, basements and pantries and given to granddad over the years. Often there was no way to know where they originally came from.
But, sometimes the names of the authors, or at least the name of the person writing it down, were scribbled on them. Folks named Aunt Orpha, Eva Nell, Daytha, Grandma Brownie, Bubb, Daddo, and Sweety.
I gave him my word that, as a teacher, I would catalog, research, test, and re-test the whole process before I taught anything to anyone.
And, because he still lives in the same little town in KY, where everyone knows everyone else’s business, I promised him anonymity. He said he didn’t care about all that, "… as long as folks didn’t know who he was."
So, over the past 10 years, I’ve been quietly perfecting a simple step by step fool-proof system for teaching others the REAL art of barbecue and grilling.
"Last week Lisa asked me if I could give her a grilling lesson. First I taught her the basics about preparing our grill for use.
Next I taught her how to make some delicious Barbecue Pork Ribs. She did all the preparations, along with my guidance, beginning with a simple rub recipe and a barbecue sauce I got from Randy Pryor’s "Barbecue Secrets Revealed!"
The end result was an A+ for Lisa. The ribs were tender and juicy with a little heat and great flavor.
Chef Jay, Author of "Grillin’ With Heat" www.chile-pepper-sauces.com
"I can’t tell you how many times I’ve recommended Barbecue Secrets Revealed! to my friends! The very first time I tried one of your recipes, my friends were momentarily speechless – until they begged me for my "BBQ secret." Now, I’m the queen of "Q" in my neighborhood! Thank you, Randy"
In order to avoid total disaster, do you know the 3 most important questions you must ask yourself before you begin any Barbecue?
Do you know the perfect temperature you should be cooking with for the kind of meat you’re barbecuing?
Do you know how to tell when your meat is "done"? (cooked thoroughly, but still juicy, no matter if it’s "rare," "medium," or "well done")
Thanks to an amazing new e-book called, "Barbecue Secrets Revealed! Barbecue Like…
Barbecue Secrets Revealed!!!-aft-
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