Jonboy

Thanks markie

Does anyone know if Weber still make these pizza ovens anymore (please see photos below)as a friend is looking for one 

I have one which we used over the weekend but don’t seem to be available anymore 

Thanks Jon 

Hi Texas Dave 

welcome to the forum 

2 hours ago, AdamG said:

Looks brill👍

hopefully one day in the distant future I can build one of these, although it wont be as impressive.

I'll be there for opening day😜😁🍻🎉

Thanks Adam G

yes we’re really pleased with how it’s turned out 👍

1 hour ago, Icefever said:

What can I say...WOW....that is a picture...when are we having an opening cook??

 

Ice.

Thanks Ice 

having a big cook out in June when all restrictions are lifted !!!

looking at ordering the meat from John Davidson never used them before..we don’t have any butchers in East Yorkshire that have speciality bbq meat 

cheers jon 

Finally finished bbq shack 

refreshments all in place 

48 minutes ago, Bickus said:

Shacks coming along nicely just slowly as I’m having to fit it in around work, thinking of going for a big joe III once it’s done.

Hi Bickus

noticed the wood panels is that scorched ?

did you do that you’re self?if so how ?

I have bought some of eBay 

looks good 👍

Thanks Hoogl for the info 

hopefully I may get one for my birthday 👍

Quick update regarding my bbq shack progressing slowly 

2 hours ago, Skagg2000 said:

Great bit of kit, i've been through a few brands & have to say the Meater+ is the best i've had. Some say the estimated cook time is a bit off sometimes but it;s a smoker, not a microwave!

There are a few me too products around now, not that i've tried them. But the meater+ i'd certainly recommend.

Cheers n Gone Nick

 

Thanks Nick 

much appreciated might have to invest

Hi all 

Does anyone on here use the meater food probe if so could you give your feedback looking to purchase the single probe with the extended range 

thanks Jon 

2 hours ago, Wade said:

Hi Jonboy.

As has been mentioned, before you compete it would be a good idea to attend at least one competition to see how they work. You do not need a lot of special equipment to enter and potentially do well, though you will need to have sufficient BBQ/smoker capacity to be able to cook all the required competition meats, and also a sufficiently equipped kitchen area that meets the required food hygiene regulations. You will usually also need a gazebo of some kind. Team entry costs vary, depending on the competition, but expect the entry fee to be £250+ per team. Sometimes the entry cost includes the meat - but sometimes it is additional.

Some examples of typical team competition areas:

This gives you some idea of the types of smoker that the teams use and also the typical size of each teams pitch. Here the gazebo was provided by the organiser - though that is not the norm.

Some teams bring along a fully equipped outside kitchen - but this isn't necessary.

Above is Emma who runs the Bunch Of Swines BBQ team and who is usually among the winners at UK BBQ competitions. They rank highly in the European competitions too and they won the The American Royal invitational in 2018. You can see that their preparation area is compact and that you do not need an over-elaborate set-up in order to win.

The secret with any BBQ competition (KCBS especially) is to cook to the judges defined scoring criteria - and not what you consider to be your favourite at home. Highly spiced brisket or fall-off-the-bone ribs may be just what you want to eat with friends and family, but they would not score well in a competition.

As has been mentioned above, it could also be a good idea to attend a KCBS judging course. Not only do you learn exactly what the judges are looking for but you also get to eat lots of fantastic BBQ. In the meantime you may want to experiment at home with developing your rubs and marinades flavour combinations are equally as important as the way the meat is cooked.

Go for it I say. The pandemic has hit the core BBQ competition fraternity hard and I expect that a good number of the regular competition teams may not be returning once this is over. It could be a good time for the new up-and-coming stars.

Cheers, Wade

Thanks for information Wade much appreciated 

Jon

6 hours ago, Wade said:

My first Rubens was 25+ ago at the Carnegie Deli in New York (sadly no longer there). I had never seen so much meat all in one sandwich before 🥴

I had my best Rubens at Katz deli New York 

it was such a experience to eat in such a iconic place 

7 hours ago, vaughand said:

Hello Everyone, 

I've been smoking (hot and cold) for a few years but am always looking to learn from other people's recipes. 

Looking forward to being part of the gang. 

Vaughan

Hi Vaughan 

welcome 

I joined a few weeks ago and had some really good advice from everyone on WSF 

3 minutes ago, Mick said:

No I have never competed, I judge kcbs comps same as icefever, best thing is to go to a comp and speak to the teams, have a look and taste the food, if you are interested a lot of teams are happy to share left overs with you, it is a very friendly environment and all teams are happy to chat if not busy,

What area are you?

I am from East Yorkshire 

yes might plan a visit to a competition in the future just to get a feel for it 

much appreciated thanks 

13 minutes ago, Mick said:

Hi,

Teams can be single or many, not sure how many kcbs comps there will be this year unfortunately I think 2 have been cancelled.  There is a new comp in Colchester this year 

Thanks Mick 

Do you enter competitions at all 

5 hours ago, Icefever said:

Jonboy hi.

I hope you have deep pockets dude....

I'm a KCBS judge and when you attend an event and see all the kit these teams have to run a BBQ team...😲😲...I'll stick to being a judge 😆.

Start with the KCBS site...https://mms.kcbs.us/members/toy_scores.php?org_id=KCBA&year=2021&backyard=X

This link is for a team site   https://www.grillocracy.com/blog/2015/6/17/starting-a-competition-bbq-team-101

This should give you some insight into what's needed to run a team.....best of luck will be keeping an eye open for you..🤞

 

Ice.

Cheers ice 

very informative much appreciated 

Hi All

I am looking at bbq competitions in the uk and what is needed to take part ie

equipment needed 

Experience required 

how many required in each team

were to find out were competitions are been held

also any other helpful hints/information 

thanks Jon 

All sorted with mine now 

materials ordered,design all done just need to dismantle a pizza oven I built a few years ago extend my pergola and build my shack under one end 

The inside going to be clad in reclaimed corrugated tin and pallet wood with reclaimed scaffold board floor 

Hopefully starting in 2 weeks 

Thanks very much for the information 

really helpful 

I own a large Weber bullet smoker also purchased a Weber spirit gas grill last year and have a good few Weber accessories and can’t fault any of the items 

The Kamado that Weber have brought out is due in May time according to most retail outlets,unless someone had one imported from the states but thanks for sharing your info much appreciated 

Jon 

Thanks for the advice 

how do you find the smoke fire pellet grill had mixed reviews? 
thanks Jon 

I wonder if any can advise me I am looking for a new Weber grill was looking at the new kamado and was all ready to purchase but then saw the Weber smoke fire pellet grill 

so I am looking for advise which one would be best ,I do a bit of low and slow smoking and searing steaks ,burgers any advise would be greatly appreciated 

thanks Jon 

Hi Markie

thanks for the info 

they look the business 

Thanks chae

I have used a company called big Apple hotdogs which are really good was just wondering if there is any others that people use 

will give it a try 

thanks again 

Hi all 

I wonder if anyone can recommend any good butchers etc that supply hotdogs/Frankfurters 

Many thanks