First Competition

[All Weather Griller]

Evening,

The Sauce and Dessert options are becoming more popular, at one point there was only two entries.

In the states the rules on desserts are surprisingly relaxed with some people blatantly buying them from the local stores and submitting them.

I think Toby's view is that the desserts and sauces should be prepared on site, but he is likely to be the best person to clarify this.

I always cook bone in. At one of the events last year we were provided rolled, boned shoulders and the other was bone in. I provided one of my own at each event just so I could be sure.

Another thing to look out for if you aren't already in the know is the Money Muscle, which is the "Sirloin" part of the shoulder. This is separated out at the puling stages, sliced and presented in the turn in box with the pulled part of the cook.

Hope this helps

Adie

[esselle]

Thanks Adie
sounds like I might need a bit of help on the money muscle though is it easy to locate?

[All Weather Griller]

No Worries,

This is a good link, I think there is also a mention of it on one of The Pitmasters episodes. We found by a chance conversation back in October. Careful what you google "Money Muscle" is also a porn term.

http://www.bbqsuccess.com/pulled-pork/

Beerz

Adie

[esselle]

ok I will take a look thanks again
Scott

[Steve]

I prepare my sauce off site as I don't have access to some of the equipment I use to make the sauce.

I'm trying, and I stress trying to create a sauce totally from raw ingredients. i.e. I don't use ketchup as a base. As a result I, use a lot of fresh fruit in my sauce which I caramelise then puree, I can't d othis on site.

The suace entry is not that serious for me, just allows me to test my experiments on Jackie

[British BBQ Society]

BBQ sauce and Dessert should both be made on site if you are entering them into those catagories, you can of course bring pre made for use on antyhing you are cooking.

[Steve]

BBQ sauce and Dessert should both be made on site if you are entering them into those catagories, you can of course bring pre made for use on antyhing you are cooking.

So does this mean I can't enter sauce this year?

[British BBQ Society]

Anyone can enter you just need to make it onsite, was the same last year but i was lenient with first timers.

[Steve]

I'm afraid I'll have to give sauce a miss then

The recipe I've developed uses fruit, cooked up with molasses and booze, then pureed and strained to make the base for the sauce. To do this on a camp stove and without a food processor is not going to work.

[All Weather Griller]

Defuser?