Sites Updated

[Toby]

Just to let everyone know that our sites have been updated with 2012 information, just a little more tweaking to look and feel and we will be ready for the season ahead.

http://www.ibqn.com
http://www.PitMasters.co.uk
http://www.ReadySteadyQ.co.uk
http://www.bbbqs.com

If you have any feedback, questions or notice something missing please pm me, it has been a massive task and proof reading 4 sites is proving difficult.

Thanks

[joker smoker]

2012 updated but still waiting for recognition of both our Series Grand Championship wins in the results sections of 2010 and 2011. It looks like the winners each year are the winners at Rudgwick.

[keith157]

Meant to say lurve the new logo John

[Toby]

2012 updated but still waiting for recognition of both our Series Grand Championship wins in the results sections of 2010 and 2011. It looks like the winners each year are the winners at Rudgwick.

Have you actually read the past events pages? not only does it say you won, it talks about your best places at the Jack............

[KamadoSimon]

Had a look through the pit masters site - something that I would like to see / understand is how the different cooks are being judged i.e. what are the yard-sticks they are being measured by. For example, one statement on the site says 'make sure you cut your ribs properly' but without saying what properly means. If it's there already - apologies, can you just point me to it? Cheers, Simon

[Swindon_Ed]

Toby can correct me if I’m wrong, but what I think is meant here is that the ribs are cleanly sliced individually, and that they're not still connected at all.

If a judge goes to pick up one rib but two others are still attached, those three ribs should be judged as one and won't leave enough ribs for the rest of the judges to taste. This would then disqualify that box.

[Toby]

Thats correct, because you have to provide 6 individual portions if two are still connected 1 judge gets two and one will not have any to judge. I have just got back from the states and will be working on additional info over the next few days, appreciate any and all feedback, I need to make sure that it is easy for people to understand the requirments,
Cheers