Moderators: British BBQ Society, Steve
Swindon_Ed wrote:Personally i have no problem serving my bbq to the public friends or family, there is nothing worse in bbq that you'll find in most sauces you can find on the shelf in super markets and other items that everyone eats like bacon.
You need to pack flavour in as you've only got one bite to get the flavour across to the judges but there are other skill such as cooking correct that you've also got to consider in competition BBQ.
Pecker wrote:My second question is, and maybe some of our teams can answer this, why do it at all? If you love cooking great barbecue, why would you enter a competition to cook great competition barbecue - stuff which you wouldn't eat in other circumstance, as the flavour is too strong?
The other question I have - at these competitions, as the barbecue is cooked for just one taste rather than eating a standard portion, do the public eat the competition stuff, or are they served a 'toned down' version?
keith157 wrote:We have been to several bbq comps IBQN & Grillstock and the food handed out by competitors is the same as they give the judges, just maybe not as pretty. As to John's comments about the palate in America being sweeter my VERY limited experience, and copious reading agrees with him, it came as a shock to wartime resteraunteurs and cafe owners to see "Yanks" putting the dessert on top of their main course to add sweetness.
There has to be a standard to which food is judged and for this style of competition the KCBS is the chosen one. Personally I/We would rather try a sweet sauce/flavour profile then hot![]()
Stephen, how many standards do you want? It's apparant from the various recipes I have that styles and flavours vary across the US but in competition there has to be a judging criteria set.
We seem to be heading down a familier route again
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