23rd & 24th May - Southern BBBQS Comp

HI Al, send me an email with a write up and a few pics, i add everything maually, anyone else................... British teams.... send me details asap please. Like cooking if you dont blow enough smoke up your ass about winning the BBC i will positively edit your team summary.

Toby

Haaahahahahahahah! gotcha

Hi Toby,

Great to speak with you earlier. (I won't tell the world that you were in the pub today at 2pm) Any way, I was about half an hour behind you! - I have enclosed our team entry and deposit of £50 for our team entry from Yorkshire. I hope this might be the start of the team entries for the contest, so come on everyone - send your entry to Toby NOW. We are so looking forward to a fantastic weekend.

Andy

Hey Toby,

Let me know where to send the entry fee fella, we need to discuss the Midlands event. see my post in that category.

Beerz

Adie

Hi Adie,

Address is Minley Nusery, Spoil Lane, Tongham, Surrey, GU10 1BP. Have replied ref the midlands comp looks great.

Toby

Hi Toby,

Can I just check that you have recieved my entry form and deposit, from our team Blazing Barbecues' - From Yorkshire

Cheers,

Andy

Hi Andy,

I received the team entry and cheque today. Its always strange chatting to people on here, not knowing anyones background or experience, for anyone that doesn’t know check out www.blazingbarbecues.com I am really pleased that you will be competing and look forward to meeting you. On another matter, what spit roast machines do you use? I am after one but cannot make a decision.

Thanks

Toby

Hi Toby,

I have a variety of spit roasting ovens and equipment. The "BEST" one we have is made from sheet steel, and was homemade 10 years ago. It is a big ugly black cooker (similar in look and size to an american off set pig smoker) We have tried to smoke pigs, spatchcocked, injected and rubbed. But the average british tastes tend to prefer dryer pork with golden crispy crackling. We are now designing our menus to combine low & slow, grilled & roasted products. We also have spitting pig roasters' - which I do not like at all. They are too small and built fr the back yard - not for commercial use. Thy are flimsey, not a recomendation, unless you want to roast a whole lamb. We are making a fleet of cookers this year, the design is based on our old faithful of 10 years.

Cheers,


Andy

I know its completely off topic but are the roasters gas or charcoal / wood I understand about the different tastes, but we have found if you dont offer crackling to the customer you are doing somehting wrong.....................

Yes Toby,

In this country, if theres no crackling - your not doing your job. We can use gas or charcoal. The best results - we have found is to cook the pig, maintained at the same temperature. eg A 70 kg pig presented running style, scorred, cheap fine salt, nothing else. Cooked for 8 hours at 150oc. We find that we get amazing results this way. We maintain the temperature of gas with a regulator, and maintain the temperature of charcoal with a BBQ guru.

cheers,

Andy
(if we are to continue this topic - mabe we should move to another room)?

Sounds like an offer i cant refuse...............

Hey Toby,

I'm in!

Got a team together too. We're not going to be competing seriously or anything but we will cook some grub and drink some beer with you guys!

I guess you need the form from your site filling in. Is there a deposit or anything to pay? It says the comp is free to enter so I assume not but there's mention of deposits on this site.

Cheers

Steve

Hi Steve,

I haven’t cashed the deposits received and am no longer asking for them, i think the people that are entering are reliable which was my main concern, for the first comp I am trying to make sure that there are no costs for competitors apart from petrol. I am even supplying the beer!!!! I have spoken to Dr Sweetsmoke and we are going to put on a training day to advise people of meat preparation rubs and presentation for the comp for anyone that would like to attend. Details will follow.

Just for peoples Info, we now have 8 teams confirmed without the advertising which i will be placing soon, its all about budget, but those that attended the British BBQ Championships last year know they ended up with 7 teams some of which were friends rather than competitors so i think we are on target.

Looking forward to seeing everyone at the comp if not before.
Toby

I'm there. I may even have a new cooker built by then fingers crossed.

Just over a month to go, any updates Toby?