23rd & 24th May - Southern BBBQS Comp

Its 100% go, I am hoping to make a couple of extremely positive anouncements thursday / Friday this week which will be press worthy................ watch this space.............................................

Good news, am looking forward to the end of the week now

Can't wait.

Hey Toby,

I'm just working out what I need to sort out and acquire in advance of the comp. I was reading through the rules on the BBBQS website and came up with some questions. I thought about PMing you them but then I thought it would be better to ask them in the public comain in case any other first timers had the same questions.

1. Fire extinguishers - The rules state that there must be one by every cooking station. Do teams need to provide their own or will they be available at the venue? Also is there a psrticular requirement for classification of extinguisher. I was going to go for a dry powder extinguisher suitable for liquids, oils, and fats from a catering supplier.

2. First aid kits - The rules state that blue plasters are mandatory, do teams need to provide their own catering standard first aid kits or will first aid be available at the venue? BTW my team mate has a first aid in the workplace qualification as does my other half (who will probably be there) just in case that's useful to you.

3. Competition meat - how much will we need to bring? The rules state 6 portions of each entry for judging, however on the sponsorship page you mention each team needing two items of each kind of meat and also you mention selling meat to the public, can you clarify what happens here?

4. Electricity and water - can you let us know what will be available and whether we need to bring extension cables etc? Particularly toilets as my other half wants to come but peeing in a field is a no-no for her

5. Camping - will tents and cooking stations be co-located?

6. Storage of meat - Both hot and cold, I have a couple of Igloo passive coolers that will hold cold food at the correct temperature for over 24 hours and hot food above 140F for several hours (if preheated). Are these acceptable, particularly for FTC after the food has cooked?

7. Are there any limitations on which woods and charcoals are used?

8. Meat cuts - I assume that a standard rolled brisket from my local Butcher is acceptable (given our Brisket is a bit different to US brisket) ? As for Pork shoulder does this have to be specifically cut as Butt or picnic? A lot of butchers don't know what the Boston Butt cut is and when you buy a pre-cut shoulder is might be part of the butt but not a whole butt.


Sorry for all the questions but I'm just trying to sort out in my mind what I need to get hold of. If there's anything else you feel is worht mentioning please do.

Cheers

Steve

Hey Toby where did you get those big Igloos I need one or two.

By igloos do you mean cool box? if so i got them at a camping section at a local garden centre, i dont think its a national business but will check it out for you when i get back to the UK on Friday.

Taters

Egggcellent!

doc, try costco for igloo coolers. I got my two from there a lot cheaper than they were elsewhere.

Just to wish all of those going to the comp this weekend all the best.
Unfortunately, I won't be able to come on the Saterday, but will try to get up on the Sunday, as it's my son's birthday and I have promised to do a BBQ at the beach for him and his mates.

Good Luck Guys!

Alright, I waiting to hear from work so fingers crossed.

The other campers feel it's too late for them to change plans so tey are staying with the original deal.