British BBQ Society Forums

ok, cool - thanks Toby - thighs it is!

The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. To qualify for either GRAND CHAMPION or RESERVE CHAMPION a team must submit entries in all four sanctioned categories.

Two quick questions
1.) Dumb one, - Are these points described above inclusive or exclusive of the sauce/dessert scores?
2.) Do MIM points go to overall scoring for the year or is that just the July/Aug comps?

Q

BBQFanatic wrote:

The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. To qualify for either GRAND CHAMPION or RESERVE CHAMPION a team must submit entries in all four sanctioned categories.

Two quick questions
1.) Dumb one, - Are these points described above inclusive or exclusive of the sauce/dessert scores?
2.) Do MIM points go to overall scoring for the year or is that just the July/Aug comps?

Q

.Just the 4 main categories go towards GC and RGC, MIM points are not included in the accumulator only July and August

Thanks Toby. See you Saturday!

Just reading on a U.S. BBQ forum about meat inspection, and they were talking about prepping meats prior to travelling to there competition. I always thought that nothing could be done to the meats prior to inspection. So am I wrong in thinking that? Is it just marinades, rubs etc that aren't allowed and pre-trimming is ok?

you are not allowed to trim, rub, marinade your meat before inspection. Bear in mind there are several ruling bodies in the states but even more comps that use for example KCBS judges but have slightly different rules, if you are looking for guidance at the Jack for example stick to our rules. They are there for a reason, and that is to make sure you know exactly what to expect in the invitationals.

Hi Toby

What size are the turn in boxes and where can I get some from?

Many thanks,

Lee

Hi Lee we use boxes from Booker, i will find the size for you tomorrow.

Hi All,

I am looking for some clarification on the Pitmaster rules please.

The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. You must submit all 4 categories to be eligible.

I understand you have to submit all four to be eligible for GC or RC, but do teams have to submit all four categories? or could a less experienced team pick one category to begin with and then work towards submitting all four at a later date?

what do the new teams usually do?

Thanks
Gian

Were you able to get on Toby's Grassroots scheme in August? If so you'll have a blast and all possible BBQ Comp rules techniques etc. will be explained by the man himself and of course the other teams pitch in to help and advise.
If you are aiming for GC/RGC then you need to enter all 4 catagories, however there is nothing wrong in perfecting one dish above the others. Many teams will have a favourite catagory to start then when they have reached as close to their ideal as possible move on to another catagory.
Hope this helps, if not stick around someone else will doubtless be along.