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Bill Anderson
Bill Anderson Quick Facts
Main Areas: BarbecueBest Sellers: Competition BBQ Secrets
Career Focus: Author, Book Sales, Business Owner
Bill Anderson has been a barbecue enthusiast for a quarter of a century. He began competing on the barbeque circuit in 2004 with the Chatham Artillery BBQ Team based in Savannah, Georgia. In 2006, he wrote the popular book "Competition BBQ Secrets". The Chatham Artillery BBQ Team has won many awards including...
- Grand Champion at the 2009 Albany, GA Hasan Shrine Spring Festival
- Grand Champion at the 2009 Tryon, NC Blue Ridge Barbecue & Music Festival
- Grand Champion at the 2009 Greenwood, SC Festival of Discovery BBQ Contest
- Grand Champion at the 2009 Kennesaw, GA Pigs and Peaches Festival
- 4th Overall at the 2010 Barnesville, GA BBQ & Blues Festival
- Grand Champion at the 2010 Tryon, NC Blue Ridge Barbecue & Music Festival
- Grand Champion at the 2010 Daytona Florida State Barbecue Championship
- 6th Overall at the 2010 Greenwood, SC Festival of Discovery
- Grand Champ at the 2010 Dillard, GA Bluegrass & Barbecue Festival
- Grand Champ at the 2010 Lyons, GA "The Real Squeal" Lyons BBQ & Bluegrass Festival
Getting Started With Bill Anderson
For serious competitors and backyard enthusiasts, Competition BBQ Secrets by Bill Anderson is a winning combination of expertly honed skills and hometown flare. Whether it’s chicken, ribs, butts or brisket, this cookbook has recipes, directives, insights and guidance on how to slow cook competition-quality meats. Better than any restaurant, these competition and backyard secrets will have beginning barbeque aficionados slow-cooking masterpieces in no time at all. In twenty easy to read chapters, with titles such as “Regional Barbecue Sauce Variations,” “BBQ Competitions: What you need to get started,” “Barbecue Recipe Science” and “Collagen, Protein, and Fat,” readers learn the details on exact times and temperatures so there is no room for error—and that’s the point. It is what distinguishes this barbequing cookbook from all others—the author cuts away the bone and fat to get to the meat of the matter. For more information, visit www.bbq-book.com
