First Competition

All Weather Griller · Post by **All Weather Griller** » 17 Mar 2010, 22:53

The last comp bridkets from Rotherham valley weighed in at 4+kg.

Toby is best placed to talk about extinguishers.

British BBQ Society · Post by **British BBQ Society** » 18 Mar 2010, 07:00

1kg would be fine, we hope to never have to use them, everyone is pretty close and there is a water supply around the site.

Briskets in May will be approx 6kg

esselle · Post by **esselle** » 18 Mar 2010, 07:30

British BBQ Society wrote:1kg would be fine, we hope to never have to use them, everyone is pretty close and there is a water supply around the site.

Briskets in May will be approx 6kg

Probably a silly question but do we cook the whole 6kg? I have been buying them at around that size but cutting into two or three pieces to cook and try different rubs etc.

Steve · Post by **Steve** » 18 Mar 2010, 08:33

Yep, we cook it as a whole piece, after trimming of course. You get a flat with the very end of the point intact. This means you can submit slices and some burnt ends. It's always worth submittign burnt ends because they are always the tastiest bit.

Now I want to know about Al's fire :lol:

esselle · Post by **esselle** » 18 Mar 2010, 11:44

Right I need to practice on some whole briskets then.
Next two questions...
It says on the rules no alcohol for the public......but can we have a beer over the weekend?....not that we are alcoholics or anything

Meet is supplied I know....but what about garnishes?
Thanks again.

British BBQ Society · Post by **British BBQ Society** » 18 Mar 2010, 12:02

I think it is fair to say not drinking over the weekend is frowned upon.

The rules mean at a public event such as Rother Valley last year, you could not supply the general public with alchohol. Beer with teams etc is fine.

you will need to supply your own parsley for turn in boxes.

Steve · Post by **Steve** » 18 Mar 2010, 12:07

British BBQ Society wrote:I think it is fair to say not drinking over the weekend is frowned upon.

Unless you're a devout methodist like me :lol:

esselle · Post by **esselle** » 18 Mar 2010, 13:02

British BBQ Society wrote:I think it is fair to say not drinking over the weekend is frowned upon.

Oh ok then if we must

British BBQ Society · Post by **British BBQ Society** » 18 Mar 2010, 21:00

Easy, trying to get you organised and having to use the ranch to keep 350 burgers warm. As I said thank God for the treager

esselle · Post by **esselle** » 25 Mar 2010, 20:25

I have another question. Do most of you enter the optional categories of dessert and BBQ sauce? Does every part of both have to be made in competiton time?
Also does the pork have the bone in?
Thanks again.

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