All Ireland BBQ Butchery Championship

Date: 13th & 14th June 2019

 

COMPETITION CATEGORY SCHEDULE

 

Class 1 BBQ Premium Sirloin Steak

Our Sirloin/Striploin Steak Category is deemed: a cut from the beef Sirloin or Striploin. Each steak will weigh 300g each and must be presented trimmed for immediate use, for cooking on the BBQ.

N.B. Competitors must supply two steaks raw state. No garnish is allowed to accompany entries

 

Class 2 BBQ Premium Rump Steak

Our Rump Steak Category is deemed: a cut from the beef rump.  Each steak will weigh 300g each and must be trimmed for immediate use, for cooking on the BBQ.

N.B. Competitors must supply two steaks raw state. No garnish is allowed to accompany entries

 

Class 3 BBQ Premium Fillet Steak

Our Fillet Steak Category is deemed: a cut from the beef fillet/fillet mignon. Each steak will weigh 300g each and must be trimmed for immediate use, for cooking on the BBQ.

N.B. Competitors must supply two steaks raw state. No garnish is allowed to accompany entries

 

Class 4 BBQ Premium T Bone Steak

Our T Bone Steak Category is deemed: a cut from the beef Fillet. Each steak will weigh 300g each and must be trimmed for immediate use, for cooking on the BBQ.

N.B. Competitors must supply two steaks raw state. No garnish is allowed to accompany entries

 

Class 5 BBQ Rack of Ribs/Spare Ribs

Our BBQ Rack of Ribs Category is deemed: a full rack of short cut pork or short cut beef ribs, which must be trimmed for immediate use for cooking on the BBQ with the addition of any other ingredients considered appropriate by the contestant e.g. rubs or marinades.

N.B. Competitors must supply one rack of rib in raw state for cooking on the BBQ.  No garnish is allowed to accompany entries.  Cook in Bags can be entered if desired.

 

Class 6 BBQ Beef Brisket

Our Beef Brisket Category is deemed: 1-1.5kg piece of Beef Brisket prepared with the addition of any other ingredients considered appropriate by the contestant e.g. rubs or marinades.

N.B. Competitors must supply one beef brisket in raw state for cooking on the BBQ. No garnish is allowed to accompany entries.  Cook in Bags can be entered if desired.

 

Class 7 BBQ Pulled Pork

Our Pulled Pork Category is deemed: 1-1.5kg piece of Pork Shoulder prepared with the addition of any other ingredients considered appropriate by the contestant e.g. rubs or marinades.

N.B. Competitors must supply one pork shoulder in raw state for cooking on the BBQ. No garnish is allowed to accompany entries.  Cook in Bags can be entered if desired.

 

Class 8 BBQ Kebab

Our BBQ Kebab Category is deemed: two identical kebabs using minced Meat (Any meat of your choice) with the addition of any other ingredients considered appropriate by the contestant.  This kebab category is for shish/kofta and grill stick kebabs.

N.B. Competitors must supply two identical Kebabs in raw state for cooking on the BBQ. No garnish is allowed to accompany entries

 

Class 9 BBQ Chicken

Our BBQ Chicken Category is deemed: a chicken breast on the bone, Poussin Baby Chicken or spatchcock chicken with the addition of any other ingredients deemed appropriate by the entrant and each breast or spatchcock must be ready for immediate use, for cooking on the BBQ.

N.B. Competitors must supply one chicken in raw state for cooking on the BBQ. No garnish is allowed to accompany entries

 

Class 10 BBQ Chicken Wings

Our BBQ Chicken Wing Category is deemed: a chicken wing with the addition of any other ingredients deemed appropriate by the entrant and each chicken wing must be ready for immediate use, for cooking on the BBQ.

N.B. Competitors must supply six chicken wings in raw state for cooking on the BBQ. No garnish is allowed to accompany entries

 

Class 11 BBQ Product of your choice

Our BBQ product of your choice category is deemed: a cut of any meat of your choice, with the addition of any other ingredients deemed appropriate by the entrant that can be cooked on BBQ e.g. hot dog, hamburger, side dish e.g. coleslaw/salad, skewer, gourmet burger etc.

This list is not exhaustive.

N.B. Competitors must supply two products in raw state for cooking on the BBQ. No garnish is allowed to accompany entries

 

 

All Ireland BBQ Championship 2019 Competition Criteria

 

Judging Rules and Competition Schedule

Entry fee: £40 GBP per entry for BEI Members.  VAT charges will be applied to N.Ireland customers only.

Entry fees are not refundable in the event of the competition being cancelled for reasons out of the Competition Co-Ordinator’s control.

 

Prizes:

Overall All Ireland BBQ Champion  (Cup, Certificate & Gold Medal)

Overall All Ireland BBQ Champion Runner-Up (Silver Medal & Certificate)

Overall All Ireland BBQ Champion Runner-Up (Bronze Medal & Certificate)

Winner All Ireland BBQ Champion Categories (Trophy, Certificate)

Runner Up All Ireland BBQ Champion Categories (Trophy, Certificate)

Press releases will be sent to all local and national press, social media and web, to highlight winners of all categories.

Bronze, Silver & Gold Awards and certification will be awarded in Each Category.

 

Competition Rules and Criteria 2019:

Each entry form must be completed in full. Names of the products being entered must be clearly stated for judging purposes.

Entries will be judged in the raw state for consistent size, appearance and presentation; each entry will be cooked and marked for appearance, shrinking, texture and flavour.

With the exception of the Competition Judges or representatives of the Competition Organisers, no person/s will be admitted to the judging or BBQ area or permitted to be in contact with the judges, canvassing of any kind will not be accepted.

The judges’ decision is final and is not subject to appeal. Due to the volume of entries, it is now impossible to give feedback to competition entrants, therefore no specific feedback will be given.

All items entered in the competition must be the true work of the competitor.

Each exhibitor may enter up to 3 entries in any one class.

Entry forms must be completed in full and must be received by the All Ireland BBQ Competition Co-ordinator @ Butchery Excellence no later than Friday 24th May.

Entries to be delivered to BEI HQ in Aughnacloy between 8am- 5.00pm on Monday 10th to Wednesday 12th June.  Collections for BEI members can be arranged for the competition for pick up on Monday 10th June and Tuesday 11th June and Wednesday 12th June between 11am to 3pm. A £15.00 supplementary collection fee per butcher shop will charged in addition to competition entry fees.

All entries must have the following information provided on the label:

  Name of Product

• Class number and class name of the category you are entering

• Competitor Number

 

Judging will be held:

Aughnacloy Golf Club on Thursday 13th June and Friday 14th June

Time. 11.00 a.m – 5.00p.m.

Results will go LIVE on website on Saturday 15th June.

Awards Ceremony will be held at Aughnacloy Golf Club on Thursday 20th June at 8.00pm sharp.

Entries will not be accepted on the day.

 

Note: Due to the logistical limitations of collecting from individual stores and delays due to traffic and stores not having entries ready, we have arranged collection hubs for the following areas, or, alternatively you may send your entries by courier.

 

Ulster Hubs:

McMahons Butcher Shop, 48 William Street,Cookstown BT80 8NB

McKay’s Butchers, 1 Ann Street, Ballycastle BT54 6AA

EWS Butchers, Upper Main Street, Donegal

B & M Meats, Hill Street, Newry Co.Down

 

Leinster Hubs:

Brendan Bergin Family Butchers: Downshire Shopping Centre, Edenderry, Co. Offaly

 

Carlow Pick Up Points:

Murphy’s Craft Butchers, Main Street, Tullow Co.Carlow

 

Couriers/Royal Mail – If you are transporting by courier/post you must have entries in a polystyrene white box or insulated box and have ice packs inside to facilitate transportation. When booking no need to mention you are transporting food, just book a parcel for next day delivery.

 

Deliveries must arrive to BEI HQ between 9am-5pm on Tuesday 11th June – no exceptions.

 

ENTER NOW IF YOU WANT TO BECOME THE 2019 ALL IRELAND BBQ BUTCHERY CHAMPIONSHIP WINNER!