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!


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...

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!

Please Note - there got to be too many winning results for me to keep track of every year, so I stopped keeping track of things after the 2013 season!

Warning! - members are quietly stealing your prize money!

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!

swine assassins

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!


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!


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!...

fba team of the year 


The 2013 BBQ Season has just begun and we've already got a good "Grand" or two...bbq grand champion

Other notable accomplishments in 2013 include...

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?

When watching these videos, you'll learn...

     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 
Lang's website. I saw the price for the barbecue subscription and descided that it was too expensive. 
I had no real experience with cooking BBQ. I knew that there were competitions, but had no idea what was involved. 
I did a lot of reading and research, cooked for a couple of large groups with great reviews, and descided I wanted to 
compete. Paid my entry into Bradford Fest Boots N BBQ cook. (entry paid in late January) It was about this time that 
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. 

Now the cost of a lifetime subscription was not all that expensive. I purchased the subscription and started cramming 
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 
cook a full comp schedule. Last Monday I printed and modified your hot and fast schedule to meet the FBA turn in times, 
and started completing your preparation check list. I arrived in Starke about 3:20 Friday, checked in and went through 
meat inspection. All this having been said to make my point. Note that this was in the backyard division. Results----- 
Chicken - 4th, Ribs - 14th, Pork - 7, Brisket - 3rd this all added up to Grand Champion. 

I did not have any other members of the team with me. I did my first comp by myself. 
I did however have the best coach in the business on my side. I can 
and will say that if you execute what Bill teaches you will win.

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 
sure my ribs would be great - BUT - I didn't pay attention to a key point. Good meat selection equals good results. 
I picked ribs that were bigger thinking that bigger is better. Missed the boat on tenderness and tecture. THANKS Bill 
your videos are the reason I can say I cook championship BBQ (even if it was just Backyard devision - there were 
20 teams scored)

As far as I am concerned you are a perminant member of my team.  

Bill Skipper 
Rub it - Smoke it BBQ


This is exactly what I was looking for. The real deal nothing left out. Detail, Step By Step 
and exact. I plan on trying my new found method of cooking a competition brisket this weekend. 
Brisket is definetely my week spot in FBA competition. Now I have something to bring to the game. 
Folks, if you donít get in on these videos, you are crazy! They tell you exactly what you need to do 
to win and if nothing else come in the top 10 in a competition. I have been competiting since 2007 
and I never thought I could learn anything else but boy was I WRONG.

Buster Davis
Smokin-AJís BBQ Competition Team
Warner Robins, GA.



Had to try the video on Ribs.. WOW, they came out great. I even used Baby Backs 
instead of Spares and they were perfect. The best cooked ribs I have ever done. Thanks 
for making such great videos.



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


Hey Coach
Ainít You something else !!!!!
I just finished watching all the videos and I think they are RELY ,
RELY GOOD!!! They are so down to earth they made me feel like I was
there with you and thought Joela and Julie Ann should walk out there any
Every ONE that is now in or ever hopes to be serous about Bar-B-Qing
should have these videos . You have always heard the saying You canít
teach an old dog new tricks. Wrong!!!! I have over 76 years exp. in Q ing
and learned things I would never have dreamed of . IF YOU DONíT KNOW
are the best money any one serous
about B-B-Q ing can spend. I can hardly wait to try some of this Hot and
fast. I did some of it when the mother board in my Guru went nutís . I
learned what not to do. I OVER DID the hot and fast. HA!

Lilí Red Barn Bar-B-Q

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 Bar-B-Q coach videos 
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, 14 th in ribs, a 7 th in brisket and 15 th 
in pork. I got bit by the judge bug which is a bad bugger. I turned in the best ribs I have ever 
done got all 8 & 9 except from one bug they gave 666 (guess they wanted dry) I had never 
made such a good and good looking pork tray in my life to place 15 th. A neighbour said he 
talked with a judge that said he was from Fla. and he got some stuff that He didn't know 
what it was and that pork is supposed to be pulled ? On my brisket I used a SRF and may 
have hurt myself because after turn in I looked up and there our 1/2 & 1/2 was on hot plate. 
As for all of those Idiots out there that said that your Information was to high ought to be 
shot!!! I thank YOU verry much for sharing Your step by step information. 

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:

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 Only One Membership Options as of 2019 (the monthly option is no longer available)...

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


Schedule of video delivery...

Video Title:

Lifetime Membership:

Sauces & Injections


Brisket - Hot and Fast


Chicken - Hot and Fast


Chicken Update


Ribs - Hot and Fast


Pork Butts - Hot and Fast


Brisket - Low and Slow


Chicken - Regular - 275 deg


Ribs - 3-1-1 Method - 230 deg


Pork Butts - Low and Slow


Chicken - True Low and Slow/No Rubbery Skin


Preparing for a BBQ Contest


Fire Management on a Lang 60


Turkey - Low & Slow


Whole Hog by Pig Pounda Kappa


Roasted Pig on a Spit (Cajun Style)


Mixed Grill Smoked Sausage


FBA Team of the Year 2011, Git-R-Smoked competition video


Pork Loin Video


Reverse Sear Steak by Chris Finney (the Finney Method)


Other videos will be released earlier as they become available. Like contest videos, different smoker types, etc, etc.


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