British BBQ Society Forums

Hi there fellow BBQ'ers,
I'd just like to introduce myself to all you BBQ lover, just like yours truly. I'd love to say my name is Bond, James Bond but sorry to say it's Chris and I live in Bexleyheath, Kent. Its really great to have a forum to discuss issues concerning something I really love and enjoy so much.

I can honestly say that the only thing that I love better than outdoor cooking is my family and friends. For the past 15 years I've been travelling the country cooking and taking part in various outdoor events from the fish quay festival in Newcastle to the Notting Hill carnival in London. We specialise in meat dishes with a Caribbean twist such as; BBQ chicken, jerk chicken, jerk pork, steak, roast fish meat & vegetable skewers all of which are seasoned and served with our own rubs and sauces.

My main BBQ griller is a 45 gallon drum converted smoker powered by charcoal (of which i have 3) which i use to cook really tasty dishes for the true meat connoisseur. I also use a Weber Q220 gas grill for events]' where charcoal is not permitted, but if i'm honest, it doesn't come close to my drum smoker.
Finally guys and gal's, imagine this scenario someone call you and books you for their forthcoming event you turn up set up and start BBQing, during this time your customers are enjoying themselves and treating your in the most hospitable way offering you beers and all kinds thing, at the end of the event someone come over to you and puts a wad of cash in your hand................life couldn't be better.

Chris

Welcome to the forum Chris, do you have any pics of your setup or food you can post on the forum? A couple of pointers on Caibbean cooking ie rubs would also be great,
Thanks
Toby

Welcome to the forum.

It's nice to get some different BBQ cultures on board. I am rather partial to Caribbean food (who isn't )

I was at a 40th recently in Maidenhead where they had Caribbean caterers in it wasn't BBQ but they did some amazing Jerk Chicken and Goat curry.

As Toby said, pictures of your gear and any recipes will be appreciated!!

Hi there,

it was really interesting Reading your post. I think the different styles of Q is really interesting. When you compete do they have specific rules on dishes etc? I.e the main comps in the states and BBBQS sanctioned events are typically based around the KCBS rules.

I assume the events you compete at are markedly different.

Welcome by the way, looking forward to some pics and perhaps meeting up at a BBBQS Comp.

Beerz

Adie

Hi Guys,
thanks for the replies , really nice to be on board, regarding competition I've only taken part in a few, the rule are quite basic you prepare 3 meat dishes 1 of the judges choice and 2 of yours on completion they are collected and taken to the judging area where 3 judging vote on each dish, the dishes with the must points wins, you can also be judged on each dish separately, as I mentioned quite basic unlike the KCBS rules. As for pictures of my set-up, recipes, seasoning tips and rubs i'll be posting these soon.

Chris