This workshop is aimed at people who are already competing or want to compete in the numerous barbecue competitions that are held annually throughout the UK, Europe and further afield. As an experienced competitor in US Barbecue Competitions and Jack Daniels Invitational Barbecue Competition International and Grand Champion, with top ten placings in all four categories, I will be giving attendees of this Workshop all the competition tips that I have learnt over the years, with the aim of improving your chances at future competitions.
We will cover full preparation of the four main meats – Brisket, Pork Shoulder, Ribs and Chicken; using brines, injections, rubs and sauces to gain maximum flavour.
How to time the cooking to of the meats to ensure that you are ready for turn-in times. I will also cover presentation of the meats in the standard 9″ Styrofoam box ready for turn-in.
As a KCBS & Grillstock Barbecue Judge, I will also go through what I personally look for when judging – please remember that I will only give my personal opinion, every judge is different.
This is a 2-day workshop – There will be some hands-on preparation work during this workshop.
Day 1 starts at 11 am and includes meat preparation in readiness for the brisket and pork to be cooked overnight;
Day 2 starts at 9am and includes testing the brisket and pork for doneness along with the cooking of the ribs and chicken. It will also include the presentation of the meats along with a judging session.
The cost of this workshop is £195 per person.
If you need overnight accommodation, we would be happy to recommend local lodgings.
Please contact us for information and dates on our Competition Cooking Classes.