To keep everything nice and clean this post will be updated with any questions asked so that people do not need to trawl through the entire topic.
Each time a question is asked it will be copied to this post and the original post deleted.Dr Sweetsmoke asked:-Are comment cards provided by the Judges after each event?Yes, they are sent out a few days after the competition, it is important for the British BBQ Society to provide each team with as much feedback as possible.
How long can you hold your meat for after cooking?Please refere to the rules set out above:- After cooking, all meat: 1. Must be held at 140 degrees or above or 2.Cooked food shall be cooled within 2 hours from 140 degrees F to 70 Degrees F and within 4 hours must be cooled to 41 degrees F or less.
What is the ideal hold time for comp meats prior to turn in?For the larger cuts of meat the longer the better, based on temp guidelines you want to rest the pork and brisket for the full 2 hours. Ribs are generally held for about an hour before returning to the smoker for glazing, although there are numerous techniques and chicken you want to cook, sauce and hand in with minimal delay to avoid skin softening.
What about gas stoves, can one be used in the preparation of sauces- ala KCBS?Gas stoves can be used for sauce, but at no time must meat come into contact with it, ie dipping while still on the burner.
So is each individual judge required to taste both the money muscle and the pulled pork in a single box?
Sorry I'm not trying to be thick here just looking for clarity on my part.The British BBQ Society judges will taste every item in the judgng box, if you are happy to submit it, the judges will score it
Clairbare askedCan you get 1 whole chicken and 5 thighs or does it have to be either/or?You can get a combination, please specify with your comp application.
Can each team submitt more than one BBQ sauce? Does the sauce have to be prepared onsite or can it be prepared before the competition?Only 1 BBQ sauce per team can be submited which must be prepared onsite.
Joker Smoker askedI have read that in some KCBS competitions in USA, iceberg lettuce is not permitted for use as a garnish.. Could you clarify this for me please.This is permitted within the British BBQ Society, you will have to contact the relevant US competitions directly.
If somebody cooks 2 pork butts or 2 racks of ribs must they choose 1 from which to use for turn in or can one use 3 ribs from each rack and for example the money muscle from both pork butts?You can use whatever cuts, slices etc from both items
Eddie AskedIf I was to compete in pork, brisket, ribs, chicken, beans and dessert, would I need three pro q's ? To make sure I get all the timeing right ?
How many smokers do other poeple take to events ? and do you sick to one brand ?It is best to have two cookers (pro q or weber for example) to spread the load, you will see bigger cookers that can handle everything of all different shapes and sizes.
BBQ Fanatic AskedHave the hand in times changed at allYes, due to the nature of some sauces (hot) we decided to score sauce after the 4 main categories, updated rules can be found here
http://pitmasters.co.uk/pit-masters-rules-regulations/