PitMasters Mayhem in May 2013

[keith157]

Went last year, and will be there next year as well, please take that as a force of circumstances rather then a threat to eat you out of house & tent.......

[MrJaba]

Will you be Q'ing Keith? I'm hoping to get along if spectators are allowed? I'd love to see how some of the Pro's do it

[keith157]

No we don't compete just meat, greet & eat. If you contact Toby as a courtesy I'm sure there wouldn't be a problem for having a peek at a comp and what goes on there and behind the scenes. Just bear in mind it's Toby's garden so access and numbers may be limited.

[aris]

Could someone outline the timetable for this event? I would think hat after all the prep, there must be alot of sitting around and waiting

If coming as a spectator - when is the best time to be there?

[Swindon_Ed]

Could someone outline the timetable for this event? I would think hat after all the prep, there must be alot of sitting around and waiting

If coming as a spectator - when is the best time to be there?

Hand in's start at 12pm and goes 12pm chicken, 12.30 ribs, 1pm pork, 1.30 brisket, but i wouldn't expect to speak to many of the teams in the 15 minutes leading up to each hand in.

[aris]

That's on the Sunday? What happens on the Saturday?

[Toby]

Its all very relaxed because its a competition not a trade show. Saturday is normally a recovery day for those that hit the beer a little hard on the Friday night and we will be running the grassroots course in the afternoon for those that sign up. This competition is probably the best comp for people to start with because you do not have the public around and teams are pretty open about their techniques and there to give you a hand if required.

This style of cooking is not a spectator sport, even spread over a couple of days which we have done before there are alot of gaps with a frenzied couple of hours for turn in.

[aris]

So, based on the turn-in times, i'm thinking people start with their briskets the Saturday evening, then do the pork, and ribs and chicken as time goes on. And in between? Sit around and chat and drink beer I suppose?

I'd like to come along with my camera and document the event - sounds like going on the Sunday is the best bet, as things start heating up.

Out of curiosity - how many teams are you expecting this year?

[Eddie]

For the teams that may be competing for the first time, will there be a cooks meeting on saturday to just make sure that everyone knows the turn in times and any questions that they need answered ?

Eddie

[Toby]

I will be with the grassroots teams throughout Saturday, The times are the same as previous comps and will be handed out to the teams with the hand in boxes on the day.

12 chicken
12:30 Ribs
13:00 Pork
13:30 Brisket

Meat inspection is from the time you arrive. Its not going to be a busy comp and as some teams will arrive late we will have several meetings on the Saturday. I also have heatbeads for the teams from our fuel sponsor this year.

The additional compulsory category is Anything butt, not 100% sure on timing, I think it will be about 6pm on the Saturday but will confirm that once i have spoken to the comp reps. I do not think it will work on Sunday knowing how tired everyone will be!!