Well done John

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Well done John

Postby British BBQ Society » 26 Oct 2011, 12:59

I would like to congratulate John @ BBQ Shack for a good effort at the Jack Daniels, we are looking for a year on year improvement and John finished 67th out of 90 teams. For the previous 3 years the British Teams, including Best of British, Crispy Critters and BBQ Shack (2010) all finished in the bottom 11, next years target outside the bottom 30! Dates for all next year’s qualifying events will be posted soon.

2008 Best of British finished 67th out of 78
2009 Crispy Critters finished 70th out of 80
2010 BBQ Shack finished 66th out of 76th
2011 BBQ Shack finished 67th out of 90

Once again a good effort!
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Re: Well done John

Postby Mike_P_in_Tucson » 27 Oct 2011, 00:01

That is an elite, well seasoned (pun intended) group you were going against. Congratulations!
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Re: Well done John

Postby Eddie » 27 Oct 2011, 01:58

Big up to you jhon. Fantastic result.

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Re: Well done John

Postby joker smoker » 28 Oct 2011, 00:19

The brisket and pulled pork that I cooked tasted better than any I've ever cooked before so there must have been some absolutely fantastic entries. I'm sure Toby can confirm this as he was a judge. I hope to travel to the US next year and compete in some of the regional competitions to see what more I need to do to fare better. Still, The Jack is an unbelievable experience and you can bet your bottom dollar that I'll be all out to earn my place at next years comp..... and the year after that and the year after that and....
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Re: Well done John

Postby British BBQ Society » 28 Oct 2011, 07:26

Did you take any photos of turn in boxes? Everyone over here needs to work on their turn in boxes they are still too untidy. The breakdown of entries for my table was as follows

Brisket, 2 exceptional 2 good and 2 average
Pork, alot of people handed in slices standard was high
Chicken was a high standard bar one box which was dry, although they lacked flavor
Ribs, 2 lots were very good 2 were average and 2 were dry, flavor profile was poor with only 2 having any stand out flavor.

Obviously I can only gauge the boxes on our table but there was alot of room for improvement, with so many big names having a mare the results could have gone either way.
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Re: Well done John

Postby joker smoker » 28 Oct 2011, 17:08

My feeling is that whilst we are improving in the UK, the Americans and Canadians are, due to the raising of profile of BBQ over there, improving at a greater rate.This can be seen by so many of the younger teams doing so well and some of the more recognised, older crews faring less well. There may also be flavour profile trends that we are not aware of and possibly factors such as pork being cooked to a lower internal temp. to provide more slices of juicy meat than the previously fashionable pulled meat.I don't know the answers yet but I sure as hell intend to find out.
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Re: Well done John

Postby British BBQ Society » 28 Oct 2011, 17:38

I dont think its a case they are improving they just have 20 years on us. One of rods posts about the sams club final made alot of sense, he couldn't understand how there were so many teams in the final that had only done a few competitions rather than the competition chasers, someone said not everyone can afford to do a comp every weekend so you dont hear of them, it was the same as the jack this year, the competition was stiff, if you dont nail the cooking and flavor profile you dont have a chance.

The flavors I tasted were identical to over here, and I could recognise several rubs and sauces that are used on a regular basis. Unfortunately its a case of making sure you get top marks for appearance, there isnt any excuse for dropping points there and as mentioned previously just making sure your entry is well cooked and not bland which some of the entries i tried were.

The obvious downside is not being able to use equipment that we are used to which i think will always be a factor when any team competes internationally.
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Re: Well done John

Postby British BBQ Society » 29 Oct 2011, 10:23

Quite the opposite, as mentioned i recognised the higher scoring rubs on my table, checked after with the table captain and the scoring was consistent throughout. The slices were handed in with the pulled and both are judges. Just comes down to consistency and making sure your food isnt bland.
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Re: Well done John

Postby British BBQ Society » 29 Oct 2011, 12:57

Working on a report at the moment will probably not have it finished for a while as working on quite a bit for the circuit at the moment. Will be passing on everything i saw.
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