Studio: Potter Productions Inc.
Original Release: 2005
Number of discs: 1
Original language: English
Running time: 74 minutes
Top World Class Competition BBQ Experts
3 Big BBQ Locations: St Louis; Little Rock; Kansas City
Includes 18 Page Recipe Booklet Champions Own Recipes
Wide Demonstrations of Cooking Styles & Foods
- For the DIY backyard barbecuer and competition cook
- offers proven techniques for cooking a wide variety of meats: pork ribs; chicken; whole hog; brisket, and shrimp
- how to prepare spice rubs and marinades
- how to monitor internal and external temperatures for cooking various foods
- the proper use and types of woods for fuel and for adding smoke flavors
- from the enclosed recipe booklet, time-tested recipes from the barbecue champion’s own private collections
“I have many BBQ videos and this is the best. I learned a lot of things that I will incorporate into my cooking. The production values far surpass anything I’ve seen in BBQ videos—except your previous work, which was equally excellent.”
Manasquan, New Jersey
“Very nicely done film work. Instructive and straight-forward information. Recipe booklet interesting. This is a winner.”
Lake Ozark, Missouri
“Just got your video today and already watched it twice. Although I purchased it for traditional BBQ advice I appreciated the grilling recipes as well. The accompanying booklet with those and other recipes makes this a great value. I definitely plan on watching this video for time to come in order to take in all the great tips.”
“I’ve just finished watching the latest DVD offered by Potter about the most sought after secrets of the BBQ masters. In 2003 I purchased your American Royal tape and couldn’t wait to watch it.—for this was the tape of secrets to jump my BBQ rating from middle of the pack to championship competition. I’ve competed in the Amercan Royal for years I’ve never fared better than middle of the pack overall. I’ve watched these 2 tapes and dissected the tips being offered—wrote them down—organized—catalogued versions and then tried them for the American Royal 2004—my overall rank was 34th and I tied for seventh (got eighth place ribbon) in ribs. The tapes really don’t give you the magic secret of what you are doing. But the implementation of what they describe and how to do it I think makes the difference. The tapes are well worth the money as well as informative insight.” And yes it’s Mid November and I will be driving my neighbor crazy with the smoke smell and I can’t wait for the 2005 1st BBQ competition.”
Larry & Connie C.
Kansas City, Missouri
” My wife Pat bought this DVD for me—we both watched it last night and I did pick up some good info. This is a great DVD and I wish I had it long ago. The trimming of the brisket finally made sense.”
Editorial Review Excerpts
The overall quality on this tape surpassed all my expectations and truly is second to none. –National Barbecue News
……clear and concise instructions and demonstrations will help all home barbecue chefs improve their product. –Library Journal
Potter Productions Produces Another Winner
by Kell Phelps
National Barbecue News
Several weeks ago I got a chance to view the new Potter Production entitled BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin’. It took me almost two weeks before I found a couple of hours to devote to the movie. After seeing their first release, Inside the World of Championship Barbecue, I knew this would be a first-rate film. My only regret about the first release is I had to divide it up into several different segments because of various deadlines and time restraints. This was a mistake I did not want to make twice.
Fred Gerendasy is the representative who sent me the DVD to check out. In the package, he also sent me the directions on how to view this new masterpiece. To start with, I was a little insulted that someone was going to have to explain how to view a standard DVD, but after taking a few seconds to read the details, I was amazed at how versatile and unique the features were on this DVD. It is designed to play in three different ways—-–first by viewing the entire video at once, secondly by choosing one of the three guest’s entire segment, or lastly by selecting any one of the single recipes. As if that wasn’t enough, the DVD also comes complete with a 20 page recipe booklet with several recipes which did not get filmed and recaps several rubs and marinades used by the different guests featured in the movie.
Potter Productions did a tremendous job in choosing their three pitmasters to star in the 74-minute guide. Mike Davis, Terry Black, and Jeff Stehney do a tremendous job of offering up everything from hamburger recipes to the Southern Gentlemen’s Culinary Society Whole Hog. They also cover direct grilling, indirect grilling and smoking, and standard pit smoking tricks and techniques as well.
The first pitmaster to show his skills is Mike Davis, who operates Whole Hog Café in Little Rock, AR. He really shines while showing his whole hog techniques and recipes. After seeing his totally unique approach to cooking a whole hog, I felt like a school boy. He took steps I have never heard of in my 16 years of studying barbecue.
The next pitmaster to showcase his talents was Terry Black. Not only is he a World Champion competition cook, but his Super Smokers restaurant has made the National Barbecue News’ Best of the Best BBQ restaurant guide every year since its inception. Terry has over 20 years of pit cooking experience under his belt and proves it with several different recipes. My favorite is his Ultimate St. Louis Pork Chop. I have made these several times since watching him take a raw pork loin and transform it into an overwhelming succulent dish, all from a Weber Kettle grill. Terry also explains why rubs work, indirect grilling techniques, and also direct grilling techniques as well.
Last, but certainly not least, is Jeff Stehney, who owns Oklahoma Joe’s Barbecue in Kansas City, KS. Jeff is the winner of eight different BBQ grand championships and really goes into detail about his “low and slow” approach to barbecue. His biggest secret is revealed in his competition-style whole brisket. I personally learned a ton of stuff to try and can tell you I am now not afraid to cook a brisket. The details he gives out could be the most in depth I have ever seen anyone go with a brisket.
There is no way I would even try to rate this DVD. The main reason is I would not know what to compare it to. I do know I will be using it for sometime to come to keep learning new and different barbecuing tricks and techniques. The overall quality on this tape surpassed all my expectations and truly is second to none.
These two videos [editor’s note: Inside The World of Championship Barbecue] will get barbecue lovers salivating and ready to run out to their favorite barbecue joint for a fix. The interactive DVD BBQ Secrets allows the viewer to watch the presentation in its entirety, select the separate segments of the three featured cooks, or go straight to a particular food within a segment, such as “brisket.” Three world champion competitive barbecue cooks—Mike “Sarge” Davis, founder of Southern Gentlemen’s Culinary Society and Whole Hog Café in Arkansas; Terry Black and his Super Smokers BBQ team of Memphis; and Jeff Stehney, eight-time Grand Champion and owner of Oklahoma Joe’s Barbecue Restaurant in Kansas City, KS—share their secrets for rubs, marinades, equipment, types of wood used, fire building, timing, and techniques. A variety of meats, such as pork ribs, pork shoulder, whole hog, beef brisket, and chicken, are featured, along with side dishes. An 18-page recipe booklet accompanies the DVD. This is the most useful and versatile of the two programs, as its clear and concise instructions and demonstrations will help all home barbecue chefs improve their product.
Now You’re Cookin’ [Inside the World…] makes a nice companion piece for those who wonder just what it takes to become a world champion barbecue cook. It focuses on two teams attending the “World Series” of BBQ contests, the American Royal Barbecue in Kansas City, MO. We follow the experienced team 2 Fat Larrys and “newbies” Northwoods Mesquite-Toes as they prepare, buy meat, set up their tents, build their fires, cook their barbecue, and package it for the judges. We learn some of the secrets of successful competitors and the criteria used for evaluation. The emphasis is on how teams learn from each other and the dedication and attention to detail necessary to become a champion. Techniques and recipes are not overly detailed with the focus on the contest. Both programs are recommended for all audiences and library cookery collections, and both will make you hungry! [The DVD of Now You’re Cookin’ contains an additional 20 minutes of material; it was not available for this review.—Ed.]—Tom Budlong, Atlanta