Pit Masters – The UK’s Only Real BBQ Competition Circuit
PitMaster is a little known term in Britain. However across the Atlantic it’s a different story. In the USA a barbecue is a pit, but this is not the kind of semi disposable grills we have over here, BBQ pits are wood and charcoal burning ovens set up for slow cooking meat over several hours. The International BBQ Network was set up for people who love to BBQ, and particularly the protagonists of Pit BBQ in the UK. In 2009 we launched our PitMasters Series, and in 2012 will be hosting a series of competitions throughout the country, crowning not only the British BBQ champion, but the IBQN European Champion!!
Our competitions are fun family affairs which take place over the course of a whole weekend. Friday nights are all about socialising with some good friends and a few drinks, then on Saturday the meat is handed out and the serious business begins. Food is prepared and cooked over night and presented for judging around midday Sunday. teams cook four categories, chicken, pork ribs, whole pork shoulder and brisket. There are also bonus categories covering numerous side dishes.
In 2009, 2010 and 2011 the International BBQ Network has had the honour of providing the British team to the Jack Daniel’s Invitational BBQ World Championships. This is the most prestigious competition in the world and our presence there is representative of the fact we are the driving force behind barbeque in the UK. For 2012 we have been granted an additional place for a European champion. The European barbecue champion will be crowned at The Big BBQ, Canvey Island, Essex on the 23rd June. To increase the incentive for competitors in 2012 we have cash prizes for the Grand Champion and Reserve Grand Champion at all of our events, plus funds for the winning teams representing both Britain and Europe at the Jack Daniels Invitational in October.
For a full list of events including entry costs please visit the Team Entry page. If you would like to browse our free to use forum you can do so here, and of course if you have any questions or suggestions please contact us.
