www.sausagemaking.org

Posted: **Fri May 23, 2008 11:00 am**

The heat is on to find Britianï¿½s BBQ Champion. This will be a true test of outdoor cooking with competitors required to use specialist equipment and cook to strict rules and regulations.

If you think you can compete against the best of them then make sure you register today as there are limited spaces available. The British BBQ Championships will be held in Iiminster, Somerset on 14th June 2008.

For more information such as trade stands, judging, sponsorship and for entry forms please visit www.britishbbqchampionships.com or
Email: sasha@single-market.co.uk or
Telephone: 0208 6147 695

Posted: **Fri May 23, 2008 11:27 am**

Hi and Welcome to the forum. One of our members has already alerted us about this event, but thanks for letting us know:

http://forum.sausagemaking.org/viewtopic.php?t=3894

Dave

Posted: **Mon Jun 16, 2008 8:07 am**

Some pictures from the event...
The Winning team of the 2008 British BBQ Championships - Dr Sweetsmokes Smooth and Slow BBQ Team.

Trying to give a "crash course" in low and slow.

John - Chicago Jack! (The man with the bright shirt and who's always smiling).

How to cook all the categories on one Chargriller.

General view of one side of the teams.

Al and the Crew, before the pressure set in

Two of the Judges

The public

Prize giving crowd.

Posted: **Mon Jun 16, 2008 9:29 am**

Looks like a good day had by all...did anyone part with any recipes or rubs... :wink:

Posted: **Mon Jun 16, 2008 9:31 pm**

I guess I could give away one or two.

Posted: **Mon Jun 16, 2008 9:38 pm**

Do I recognise that avatar from within the crowd?

Welcome to the forum, any contributions are welcome, we are a pretty friendly bunch here.

Dave

Posted: **Tue Jun 17, 2008 2:20 pm**

Thanks for the welcome. It was a fantastic event but we just got lucky as the other teams were class acts too.

What sort of rub are you looking for?

Posted: **Tue Jun 17, 2008 2:33 pm**

Dr. Sweetsmoke wrote:Thanks for the welcome. It was a fantastic event but we just got lucky as the other teams were class acts too.

What sort of rub are you looking for?

Well, I got one from another member for ribs and it was very good, but I would love to try another if you are willing to part with your personal favourite... :wink:

Posted: **Tue Jun 17, 2008 3:35 pm**

Dr S,
Have you any other photo's of the grub that was cooked? What did your team cook?
What kit did your team use for the cooking?
Questions,Questions........

LD

Posted: **Tue Jun 17, 2008 5:08 pm**

Yup I have several photos I'll upload here shortly We did the four compulsory meats ie Chicken, Brisket, Rids and pork shoulder.

We didn't place as high as we would have liked but everyone was a bit dissapointed with the raw product. It was impossible to pull the membrane so getting enough smoke into them without drying was tough at best. We placed fourth in ribs.

For pork ribs I don't often foil and try and stick to a 2-2-1 rule in comps. Not having fil helps keep the bark dry but you also run the risk of losing moisture. We tend to keep it very simple with rubs and never add salt.

Posted: **Tue Jun 17, 2008 5:11 pm**

Dr. Sweetsmoke wrote:Yup I have several photos I'll upload here shortly We did the four compulsory meats ie Chicken, Brisket, Rids and pork shoulder.

Not fair...not fair...ok you really have to part with some of your recipes... :lol:

And welcome to the forum, good bunch of people here...

Posted: **Tue Jun 17, 2008 5:15 pm**

Trim them well and stick in the ice box for an hour before rubbing them with a mixture of
Paprika
Black pepper
White pepper
garlic powder
Allspice
As you rub this in add a bit of fresh lemon juice betwen coatings.
Most people rub once but try it twice and see how you like it.

KEEP THE SUGAR OUT OF THE RUB!!!!!

Posted: **Tue Jun 17, 2008 5:20 pm**

Dr. Sweetsmoke wrote:Trim them well and stick in the ice box for an hour before rubbing them with a mixture of
Paprika
Black pepper
White pepper
garlic powder
Allspice
As you rub this in add a bit of fresh lemon juice betwen coatings.
Most people rub once but try it twice and see how you like it.

KEEP THE SUGAR OUT OF THE RUB!!!!!

Thanks Dr.
The last rub I was given used brown sugar, or cane sugar, in the rub. Why do you say not to use suagr...I always thought it was essential to rubs...however I haven't a clue about rubs anyway.

Posted: **Tue Jun 17, 2008 7:21 pm**

The finishing sauce should be sweet enough without adding more sugar.

Hey these are just my tips other thoughts/suggestions may vary.lol

Posted: **Tue Jun 17, 2008 7:31 pm**

When you are bbqing the ribs etc do you spray anything on them during the cooking..."wittdog" here sprays his with apple juice halfway through the cooking.

I could live without the sugar for sure.

A friend of mine marinates his ribs in different powders and a half litre of coke. They taste great but must be riddled in calories.