We are very proud to announce that Mayhem in May is back for its 5th year in 2014!
Seeing that our minor changes had such a large impact in 2013 we will be following the same format with the fire pit going throughout the event and a couple of barrels of beer to keep everyone happy for the weekend! With anything butt being judged on Saturday at 5pm and the remaining categories from 12pm on the Sunday.
One truly successful element to 2013 was our Grassroots Shake and Sauce package and I will be repeating that again.
The Grassroots package is for teams of upto 4. I will be running a prep and trim class on the Saturday beginning at 10am, running through each of the 4 main categories. Not only will this cover trimming, rubbing and saucing but we will be providing crib sheets to help each team with their cook over night.
Each team will be allocated a covered space including, tables, chairs, chopping boards, knives, smoker, etc all you will need to bring is your tent and as the title suggests Rubs and Sauces if you have them, we have a stash on site that you will be given access to should you need them.
Each team will be given a competition meat box to trim, rub and cook themselves for the competition. Throughout the weekend you will have unlimited access to experienced cooks to ask questions and help with any situations that may arise.
The most important thing to remember is this is supposed to be fun, learn, but relax and enjoy the experience!! Having said that, if you have a competitive streak its good to know that Grassroots teams finished as Grand Champion and Reserve Grand Champion at One Smokin Weekend and have qualified for the world championships in America.
Due to equipment limitations team numbers for the Grassroots course are very limited and will go on a first come basis.
If you would like further information or to book a place please email
compentry@ibqn.com Our HQ is at GU10 1BP in Surrey