Barbecoa #BBshortrib

[Steve]

It's all good fun. I hope we can both have a good go at the pros. I'm just trying to think how to approach the cook, do I go beefy and wholesome or spicy and exotic?

I figure the judging criteria is not going to be BBQ like pit masters comps and there'll probably be quite a lot of variety in the entries. Really haven't got a clue how I'll do, hopefully not dead last

[Swindon_Ed]

I know what you mean Steve, the thought of taking on professional chefs is a bit daunting but also exciting, part of me is thinking going Korean or Sichuan style to try to add an extra wow to the taste but then another piece of me say stick to what you know.

Either way I'm really looking forward to it

[Steve]

Yeah I was thinking honey and black pepper or served with a caramelised onion glaze. I'm just looking forward to seeing all the different entries and talking with some pro chefs.

I'll get the first round in to say thanks for picking up my ribs too

[Steve]

Yeah we all cook more than the main 4 eh

Looking forward to doing something a little different and maybe picking up some ideas while I'm there.

[keith157]

Do you know if the jugdes ar Chefs or BBQers? That may make the difference tastewise.......

[Steve]

I believe that at least some of the judges are food bloggers. I think it will be more foodie than bbq.

I've got an idea I've been toying with for beef for a little while. I might give it a try but it's possibly a bit left field and I've not tried it yet

[esselle]

Good Luck to both of you....is anyone else from the forum competing?

[Steve]

Ed just dropped off my ribs. Half a ladder, looks like nice beef. Here's quick shots taken with









I've not touched them yet so this is exactly as they came.

[Swindon_Ed]

I'm glad I bought the extra rack as after seeing the quality of the beef I think if I had one rack I'd struggle to have anything left to hand in on Monday

[keith157]

Thanks Steve and good luck to all involved