British BBQ Society Forums

Toby wrote:Here is a break down for the competition class as its in real time....................

Saturday
5 - 6 pm - Dinner for students (something delivered!)
6 - 7 pm making rubs, injections, mops,
7 - 8 trimming brisket and butt; inject, and apply rub
8 pm - brisket into smoker (assumes 14 lb brisket)
8 - 9 - trimming ribs and chicken and prep chicken for dry brine process
10 pm - butts go into smoker (assumes two 10 lb butts); go to sleep

Sunday
4 am - spray
5 am - spray, check for foiling readiness
6 am - prep ribs
7 am - feed students breakfast
6 - 8 am - butts and brisket done
8 am - ribs go in
9:30 am - chicken go in
9:30 am - make SYD Lazyman presentation box
noon - chicken
12:30 - ribs
1 - pork
1:30 - brisket

Davy wrote:Toby I understand there is a competition aspect to the beginner 101 class, will we get to see the presentation box also or is that just for the comp class ?

Toby wrote:

Davy wrote:Toby I understand there is a competition aspect to the beginner 101 class, will we get to see the presentation box also or is that just for the comp class ?

Sorry I thought I had answered but our lines have been attacked by squirrels again so my connection is intermittent. Harry covers the 4 main meats as well as other in the 101 class, but as Benny mentioned the presentation isnt, however you never know he may be persuaded to touch on it.

keith157 wrote:Don't forget the asprin for Saturday morning, who knows you may ging-gang your gooley around a campfire, they can't touch you for it

Only jealousy

gazz_46 wrote:

keith157 wrote:Don't forget the asprin for Saturday morning, who knows you may ging-gang your gooley around a campfire, they can't touch you for it

Only jealousy

More worried about the sides.....more Beans Harry?
http://www.youtube.com/watch?v=R6dm9rN6 ... ata_player
Hahahahahaha