Pitmaster competitions are fun family affairs which take place over the course of a whole weekend. Friday nights are all about socialising with some good friends and a few drinks, then on Saturday the serious work of prepping and firing up the smokers takes place. Ingredients are cooked over night and presented for judging around midday Sunday. There are four main categories, chicken, pork ribs, Pork shoulder and brisket. There are also bonus categories covering numerous side dishes.
Having been the driving force behind barbeque in the UK for many years our events are recognised by the worlds most prestigious BBQ competitions and the Grand Champion from each event will be invited to the American Royal Invitational and gain a bung draw to the Jack Daniels Invitational in Lynchburg Tennessee. The quality of teams taking part in our events and representing the UK in various world championships has improved dramatically over the years and we hope that these improvements will continue to be seen.
Competitions are just one of our specialities, our primary aim is to grow and develop barbecue in the UK and to aid this we run a series of classes. Our Grassroots Shake & Sauce package has been so well received that the spaces sell out well before the events take place.
Pitmaster barbecue competitions the reason UK teams are the most successful in Europe
We appreciate that people might look at the Pitmasters rules and run away from the thought of competing due to the complexity. We have therefore put together a cheat sheet it covers all of the main rules to adhere to, remember the British BBQ Society is not only a competition circuit but a social network of enthusiast who will offer advice throughout the weekend. We are here to help.
The Most Important Things To Remember At A BBQ Contest…
When you arrive set up your camp, you will be there for at least 24 hours.
Once the cooks’ meeting has taken place, one person must remain within your cooking area at all times
Synchronise your watch with the competition clock at the cooks’ meeting
Do Not Smoke in your cooking area
Remember always wear disposable gloves every time you handle food
After the cooks’ meeting, trim and rub up your meat
Smoke brisket and pork over night
Get some sleep
Start smoking ribs and chicken early morning (rest pork & brisket wrapped in foil and a towel inside a cooler)
Prepare presentation boxes in advance of turn-in
Be sure not to miss the 10 minute turn-in window for each category
What to bring to a competition
||Washing Up Liquid
|Heat Resistant Gloves
||First Aid Kit
|Food for meals
|Pots and Pans
|Spray Surface Cleaner
|6′ Prep Table