Sledneck
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- Joined
- Dec 4, 2005
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- Wantagh, NY
According to this article:
IS NOTHING SACRED? Brits Talk Trash, Crash Barbecue Bash
10/16/2007
LONDON — Whether it involves low heat, slow heat, slow smoke or gloppy sauce, few countries know how to incinerate meat as well as the United States.
But now the British barbecue champions believe they can beat the Americans on their home turf.
Indeed, the four-man British team is confident it will bring home the bacon at the granddaddy of all barbecue contests: Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn.
The competition begins Oct. 27, but the team landed in the States this past weekend.
A couple of years ago, a British team won "The Jack" in the international division, which is not open to U.S. teams.
But the Brits had to come to America to establish their credentials.
"No matter what country you're from, you know the real competition is over here," said Terry Black, owner of Super Smokers BBQ in Eureka.
" 'Memphis in May,' the 'American Royal' in Kansas City, 'The Jack' and the Houston Livestock and Rodeo Show. You have to make a good showing there to get your name on the map."
Black ought to know. He has won numerous barbecue contests himself, including the 2000 World Championship at the
"Memphis in May" and the Illinois state championship for ribs just last month.
The British never have been renowned for their barbecuing finesse; last year's competitors placed 63rd out of a field of 65. But the team members say this year is different. They've hired the bearded Tennessean Rocky Danner, former vice president of the World Barbecue Association and an internationally renowned judge, to whip them into shape.
Danner spent six weeks with the British team in the North Yorkshire village of Goldsborough, helping the men hone their skills so that they can create melt-in-your-mouth meat.
"These are seasoned veterans, some with 30 to 35 years of experience," Danner said. "I've taught them American-style barbecue, which is low and slow, and they're ready to compete."
The British team includes Jeremy Fowler, Terry Greenhouse and Nick Ellam — all experienced chefs with varied talents. One is a former personal chef to the Sultan of Brunei; another is the former executive chef of the cruise ship Queen Elizabeth 2.
The team's manager, Andy Annat, is the British barbecue champion. He recently was asked to barbecue for 1,500 people at Queen Elizabeth's 80th birthday celebration at her castle in Balmoral.
The winner of the prestigious contest not only takes home $30,000 in cash and prizes but also a chance at millions in sponsorship money — not to mention bragging rights.
To qualify for "The Jack," as the contest is known, U.S. teams either must have been crowned their state's champion or must have won a competition in which at least 50 teams participated. The event is so popular that a lottery is held to choose 65 or so competitors from the pool of qualified teams.
The competitors will go up against each other in categories that include pork shoulder, pork ribs, beef brisket and chicken.
Annat knows the heat will be on his team.
"The timing will be crucial," he said. "We're cooking huge pieces of meat like brisket that are not tender. Even so, we're pretty confident we're coming away with a prize," he said. "We know what we're doing."
While Super Smokers' Black is glad to see the art of barbecue going global, he's not rooting for the invaders to win.
"As a true red-blooded American," he said, "that would just be wrong."
IS NOTHING SACRED? Brits Talk Trash, Crash Barbecue Bash
Written by Shelley Emling — New York Times News Service
10/16/2007
LONDON — Whether it involves low heat, slow heat, slow smoke or gloppy sauce, few countries know how to incinerate meat as well as the United States.
But now the British barbecue champions believe they can beat the Americans on their home turf.
Indeed, the four-man British team is confident it will bring home the bacon at the granddaddy of all barbecue contests: Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn.
The competition begins Oct. 27, but the team landed in the States this past weekend.
A couple of years ago, a British team won "The Jack" in the international division, which is not open to U.S. teams.
But the Brits had to come to America to establish their credentials.
"No matter what country you're from, you know the real competition is over here," said Terry Black, owner of Super Smokers BBQ in Eureka.
" 'Memphis in May,' the 'American Royal' in Kansas City, 'The Jack' and the Houston Livestock and Rodeo Show. You have to make a good showing there to get your name on the map."
Black ought to know. He has won numerous barbecue contests himself, including the 2000 World Championship at the
"Memphis in May" and the Illinois state championship for ribs just last month.
The British never have been renowned for their barbecuing finesse; last year's competitors placed 63rd out of a field of 65. But the team members say this year is different. They've hired the bearded Tennessean Rocky Danner, former vice president of the World Barbecue Association and an internationally renowned judge, to whip them into shape.
Danner spent six weeks with the British team in the North Yorkshire village of Goldsborough, helping the men hone their skills so that they can create melt-in-your-mouth meat.
"These are seasoned veterans, some with 30 to 35 years of experience," Danner said. "I've taught them American-style barbecue, which is low and slow, and they're ready to compete."
The British team includes Jeremy Fowler, Terry Greenhouse and Nick Ellam — all experienced chefs with varied talents. One is a former personal chef to the Sultan of Brunei; another is the former executive chef of the cruise ship Queen Elizabeth 2.
The team's manager, Andy Annat, is the British barbecue champion. He recently was asked to barbecue for 1,500 people at Queen Elizabeth's 80th birthday celebration at her castle in Balmoral.
The winner of the prestigious contest not only takes home $30,000 in cash and prizes but also a chance at millions in sponsorship money — not to mention bragging rights.
To qualify for "The Jack," as the contest is known, U.S. teams either must have been crowned their state's champion or must have won a competition in which at least 50 teams participated. The event is so popular that a lottery is held to choose 65 or so competitors from the pool of qualified teams.
The competitors will go up against each other in categories that include pork shoulder, pork ribs, beef brisket and chicken.
Annat knows the heat will be on his team.
"The timing will be crucial," he said. "We're cooking huge pieces of meat like brisket that are not tender. Even so, we're pretty confident we're coming away with a prize," he said. "We know what we're doing."
While Super Smokers' Black is glad to see the art of barbecue going global, he's not rooting for the invaders to win.
"As a true red-blooded American," he said, "that would just be wrong."
