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Barbecue Secrets Revealed

Item ID#:889228Location:
Unlisted
Seller ID#:369859  Premium advertiser Views:
1202
Price:$UnspecifiedExpires:32 days

Barbecue Secrets Revealed

"Discover The Amazing Secret Finally Revealed by Retired Kentucky Restaurant Owner Who Eliminates All Guesswork... And Makes Cooking Up 'Practically Addictive' Barbecue Simple!"

<<CLICK HERE>>

http://www.b-b-q-secrets.com/images/bbqecover150.jpg

Here's a sneak peak at what you'll discover in "Barbecue Secrets Revealed!":

  • How even a beginner can get started and prepare incredible meals (that's right, you don't need to be a chef) - Page 32

  • The absolute best time during the cooking process to add the barbecue sauce (to get the great taste), but never burn the sauce to the meat! - Pages 32, 34, 37
  • The surefire barbecue temperatures for your meat, fish or fowl (this will make all the difference in the world!) - Pages 13, 18, 19, 35, 37, 121, 124
  • The amazingly simple and best way to prepare pork ribs! - Page 38
  • How to cook tasty fish the right way without using aluminum foil - Page 123
  • 174 competition-level recipes for the best BBQ Rubs, Marinades, Mops, Brines, and Sauces you've ever had in your life! - Pages 39 - 104
  • The "Barbecue Secrets Revealed!" also teaches you how to quickly and easily get that smoky flavor from a gas grill! (YES! it CAN be done!) - Page 31
  • The guaranteed secrets that the pro BBQ'ers use to keep ribs moist and juicy on the grill! - Pages 38, 116, 117, 118, 127, 128
  • The little-understood secret behind selecting the right ribs for your meal - Page 117
  • The best way to marinade and cook pork spare ribs on an open barbecue - Page 117
  • Is it safe to smoke a hunk of pork without "treating" it? - Page 117
  • The best woods to smoke with (and why some are not good at all!) - Page 28
  • Does the type of cooking determine whether you use a dry rub or wet sauce? - Page 127
  • The number one secret to barbecuing chicken to perfection every time! (It's amazingly simple!) - Page 121
  • The 5 easy steps for making a great barbecued brisket (like they sell sliced and piled high in sandwiches at fairs) - Page 124
  • How to get a wood/smoke scent with a gas barbeque (like you would with a wood fire) - Page 33
  • Inside secrets: How restaurants seem to get the BBQ flavor through the entire chicken and not just on the surface! - Page 128
  • How to tell when the meat you're cooking is the way you want it! - Page 38
  • Should ribs be covered when they are cooking, or cooked with nothing over them? - Page 23
  • Should you cook with high heat for a short time or low heat for a longer time? (The answer may surprise you!) - Pages 34 & 35
  • How to BBQ seafood (and how to keep it from attaching itself to the grill!) - Page 122
  • How to tell when the BBQ is cooked but still juicy (you may only know part of the answer) - Page 38
  • How to prevent flare ups - Page 32
  • The closely-guarded secrets of Ribs - Pages 26, 38, 117, 118, 127, 128
  • The best cut of pork to use in a smoker when preparing pulled pork - Page 29
  • The ultimate way to prepare the best tasting barbecued baby back ribs! (Better than the "famous" restaurants!) - Page 43
  • How to choose the best wood for BBQ (Oak? Hickory? Apple? Pecan?) - Page 50
  • Can a propane BBQ be used to cook with indirect heat? - Page 126
  • Should the membrane be taken off the ribs before or after smoking on the grill? - Page 117
  • How hot the fire should be for different meats (discover this tip and you'll save entire meals!) - Page 53
  • The right way to prep a new BBQ - Page 32 (and how to clean it!) Page 34
  • How to make pulled barbecue from a pork roast (or any pork cut) on a regular indoor stove - Page 30
  • In the market for a new grill? (It's all about choices. Heat grates? BBQ rocks? Other?) - Page 20
  • How a brick BBQ cooker is built. Learn the best way to go about it. (and what you need to ask yourself before you do!) - Pages 18
  • The absolute easiest way to smoke fish on the grill! - Pages 122
  • The best way to use Liquid Smoke in a Roaster - Pages 23 & 33
  • All about smoking meats (including how to know when they're done!) - Page 114
  • When BBQ'ing ribs, is it best to slow cook them over low heat or cook them over very high heat? - Pages 38, 117, 127
  • How to barbecue pork ribs so they don't come out tasting like roast! - Pages 38, 127
  • The proper way to mix fish and meat - Page 129
  • Learn why green pecan wood can make meat taste bitter - Page 28
  • Should you have your grill on while smoking meat? (for dry smoke?) - Page 20
  • The hottest temperature you can achieve on a BBQ grill - Page 33
  • How to get the skin on pork to crisp without burning - Pages 29, 34
  • And much, much more!

"Barbecue Secrets Revealed! is written for "regular people" with little or no experience in barbecuing as well as the seasoned pro.

<<CLICK HERE NOW>>

...And Start Cooking up BBQ so tasty your guests beg for seconds and talk about it for weeks?

http://tinyurl.com/2skqrv
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9/15/2014 10:34:37 AM UTC