Thanks Keith, I just really went along to see how another team cooked - we didnt use any of my kit, rubs or sauces so the credit must goto the rest of the Flaming Amateurs team. Im still quite new to the whole scene and it was so nice talking BBQ with everybody who was there
I really didnt get a chance when we competed @ Bristol as I was rushed off my feet.
Eddie - There were 6 teams competing as several dropped out, it was supposed to be 10 I believe. I was originally competing with Curly Rob but he had to drop out and luckily the flaming amateurs came to my rescue. Dr BBQ also bailed, someone said due to missing a flight but I might be wrong.
Those Reds BBQ boys worked damn hard, ive just read the other thread and I cant really comment on their food as I only tried the pulled pork (which was pretty good) but the food looked damn tasty, they ran a very professional setup and their queue was rarely below 20-30 people.
We talked hardcore BBQ on the friday night, were really friendly guys and were happy to talk to me about their business and methods while they were trying to prepare meat.
Hats off to them, they served probably 1000s of people and managed to compete at the same time.
And beat us.
Dammit