British BBQ Society Forums

Hi all,

I've been working on an anything butt recipe for competition BBQ and have a question or two:

Firstly, is one allowed to do anything with the meat before the competition weekend? I realise that with the four main categories, there is a meat inspection prior to prepping and cooking, but wondered if this applied to this category? Would I be able to marinade or dry rub for example before?

Secondly, is one allowed to "braise" in a pot (all heat provided by the BBQ, of course), before finishing off on direct heat, or is that a no no?

Thanks all in advance!

Neythen

Neythen wrote: is one allowed to do anything with the meat before the competition weekend?

No

Neythen wrote:Secondly, is one allowed to "braise" in a pot (all heat provided by the BBQ, of course), before finishing off on direct heat

Yep

Thank you Ed! Would the first part also count if, for example, I wanted to cure my own bacon?


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Neythen wrote:Would the first part also count if, for example, I wanted to cure my own bacon?

This could be looked at either way depending on your interpretation of the rules

Personally i would see nothing wrong with someone using home cured bacon, although if they were to use something like corned beef i would think of this as wrong.

Best thing to do is email Toby and he should be able to clear it up.

Will do. Thanks again.

(Re home cured bacon: not something I've tried yet, but by all accounts is supposed to be much better than bought!)


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Sounds fine to me.

Thanks Toby


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