British BBQ Championships - Updated

Yesterday I attended a lengthy meeting with the organisers of this event, to try and get answers to competitors concerns...

• Website - A new (professionally designed) website is ready and should be up and running by the end of this week.

• Team Registration - There are only 20 places available and the cost of registering is £125.00/ team.

• Cooks Meeting - Will be held at 4.00pm, followed by a parade, after which all meat for the competition will be issued to the teams (around 7.30pm).

• Judging - All dishes will be based on American style BBQ... ie, Judges will be looking for "pulled pork" as opposed to sliced.

• Accommodation - I was advised that the best place to look for places in the area would be on this site http://www.visitsomerset.co.uk .

• Rules and Regs - I am being sent an amended list, which I will upload to our website (or email to you directly), with other info and forms.

Please feel free to contact me on 01726 76245 or ian@probbq.co.uk if there is anything else I can help with.

Ian

Thanks Ian I now have the wheels in motion and I can't wait to get started. We may look at accommodations this weekend so we can beat the rush.

Ian,
Looks like they're pretty much using KCBS rules for the competition. Looks like a good time. Are the teams limnited to locals? Wish I could come over and cook or judge.

You're right, they are trying to use KCBS rules as much as possible, without making it too steep a learning curve, as this will be the 1st event of it's kind in the UK.
It's open to all and you'd be welcome to come along.

Mack wrote:

• Cooks Meeting - Will be held at 4.00pm, followed by a parade, after which all meat for the competition will be issued to the teams (around 7.30pm).

Please feel free to contact me on 01726 76245 or ian@probbq.co.uk if there is anything else I can help with.

Ian

Is that on the the Friday?

Teams will have access to their cooking pit from 12 noon on the day preceding the championship.

This is the set-up time I assume, Will the equipment be available to use so we can get familiar ?

Al, everything is set up so you will have your cooking machines early on Friday, can't exactly say what time the cook's meeting will be, but it is intended so that guys can start cooking on the Friday night.

I'm just about ready with most of my gear packed. ya it's a bit early but ...



Ian are you competing?

Dr_KY wrote:Ian are you competing?

I would love to Al, but as a sponsor, it would seem unfair, plus I'm not sure that I would do that well.
I'll leave that to the guys who know what they are doing.

Ya I can see your point, come by and have bite to eat with us and perhaps a few cold ones. I would love to introduce you to the team and have a few laughs.

I'll definitely pop by to share a brew, but ask Roxy, I may have to be chased away, if you serve a tasty one.

Latest news..... 1st prize is £1000.00
Can you afford not to compete??

I'ma all over it baby! This is going to be a great weekend

Just received a shipment of America's finest wood chips and chunks - just wild cherry - for the competitors to use from the very generous folks at Smokinlicious http://www.smokinlicious.com

I'm sure Roxy will back me up here, but this is the best stuff I have ever had the pleasure of using! (perhaps he will even give us a few tips on the use of Wild Cherry).

Smokinlicious produces some of the best quality woods I have ever had the pleasure to cook with!

Question- What sort of brishet can we expect to see? Is it going to be rolled, packer, a flat, point or what?

Pictures?