ProQ Smokers: July 2009

Wednesday 29 July 2009

British BBQ Society National Final 2009

I was fortunate enough to take part in the British BBQ Society's Competition at the weekend, as a member of "Bite The Bullet" BBQ Team.

Bite The Bullet Team Stand

The event was held at Rother Valley Park, a stunning location, just outside Sheffield.

Although there were only a few teams taking part, the atmosphere was one of good food, fun and a fellowship, the true spirit of BBQ.

Jeremy and Andy - Team Crispy Critters

Overall results:

National Grand Champion 2009 - Crispy Critters

National Reserve Grand Champion 2009 - Bunsen & Burner

Mystery Box
1st Bite The Bullet
2nd Chicago Jack
3rd Crispy Critters

Chicken
1st Bunsen & Burner
2nd Ryan’os Ribs
3rd Stick the Kettle on

Ribs
1st Bunsen & Burner
2nd Crispy Critters
3rd Chicago Jack

Pork
1st Chicago Jack
2nd Crispy Critters
3rd Bite The Bullet

Brisket
1st Crispy Critters
2nd Royal Q
3rd Chicago Jack

Dessert
1st Bite The Bullet
2nd Crispy Critters

BBQ Sauce
1st Crispy Critters
2nd Bite The Bullet

Smoked Foods

There are 2 types of smoking, Hot and Cold. These processes are 2 completely different methods for preparing food. Hot smoking cooks the food, whilst Cold smoking is a part of the process designed to cure food that will, in most cases, be cooked at a later stage. No one can be sure of when it all started, but it was probably discovered, by accident, sometime during the Stone Age. In the case of Hot Smoking, you can imagine a group of hunters bringing meat back to their cave and hanging it above the fire they used for warmth. Cold Smoking/ Curing may have been discovered in this manner... picture freshly caught sea fish, being filleted on site and then left to soak in a rock pool for a few hours, before being returned to the cave where it was hung further away from the fire, possibly nearer to the roof, where the smoke gathered. In both scenarios, man might have been pleased with the resulting flavour (he may even have been given a hearty smack on the back, known as a pat, from the people sharing the meal, to show their approval). He may have also noticed, in the case of the fish, that the food lasted a lot longer, without spoiling. As with most men, he more than likely got impatient, whilst waiting for his meal and ended up by first moving the meat closer to the fire (Barbecuing) and finally, by throwing meat directly onto the fire (Grilling).