All Ireland BBQ Championships 2016
24th & 25th May
Awards June 7th Four Seasons Hotel Monaghan
Categories
Class 1 BBQ Premium Sirloin Steak / Striploin Steak
Our Prime Irish / N. Irish Beef Steak Category is deemed: a cut from the Sirloin of Beef or Striploin of Beef (ROI), 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 to enable judges to assess steaks in raw and cooked state.
Class 2 BBQ Baby Rack of Ribs
Our BBQ Rack of Irish/N.Irish Ribs Category is deemed: a full rack of short cut N.Irish/Irish Pork or short cut Beef Ribs, Trimmed, Prepared ready for the BBQ, special recipe Rubs and marinades may be used. (Recipe of rub or marinade to be included on BES Recipe Sheet provided )
N.b. Competitors must supply one rack of rib in raw state, cook in the bags are optional for cooking use
Class 3 BBQ Beef Brisket
Our Irish/N.Irish Beef Brisket Category is deemed: 1.5kg piece of Beef Brisket prepared with rub or marinade for cooking on the BBQ. (Recipe of rub or marinade to be included on BES Recipe Sheet provided )
N.b. Competitors must supply one beef brisket in raw state
Class 4 BBQ Pulled Pork
Our Irish/N.Irish Pulled Pork Category is deemed: 1.5kg piece of Pork Shoulder prepared with rub and / or marinade for cooking on the BBQ. (Recipe of rub or marinade to be included on BES Recipe Sheet provided )
N.b. Competitors must supply one rack of rib in raw state
Class 5 BBQ Shish/ Kofta / Grillstick Kebab
Our Irish/N.Irish BBQ Kebab Category is deemed: two identical kebabs using minced Irish/N.Irish Meat (Pork, Lamb, Beef, Turkey or Chicken) with the addition of any other ingredients considered appropriate by the contestant. (BES Recipe Sheet to be included with the entry).
N.b. Competitors must supply two identical Kebabs in raw state
Class 6 BBQ Product of your choice or Added Value Product of your choice
Our Irish/N.Irish BBQ Added Value product of your choice category is deemed: a cut of any red / white meat of your choice, with the addition of any other ingredientsdeemed appropriate by the entrant or any BBQ Product of your choice(BES Recipe Sheet to be included with the entry).
Class 7 BBQ Premium Rib Eye Steak
Our Prime Irish / N. Irish Rib Eye Beef Steak Category is deemed: a cut from the rib of Beef, 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 to enable judges to assess steaks in raw and cooked state.
Class 8 BBQ Chicken
Our Prime Irish / N. Irish 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.(BES Recipe Sheet to be included with the entry).
N.b. Competitors must supply onechicken Breast
Class 9 BBQ Chicken Wings
Our Prime Irish / N. Irish 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.(BES Recipe Sheet to be included with the entry).
N.b. Competitors must supply six chicken wings
Class 10 BBQ Potato, Vegetable or Salad Side Dish
Our BBQ Potato, Vegetable or Salad Dish Category is deemed: A potato, vegetable or salad based dish with the addition of any other ingredients deemed appropriate by the entrant and must be ready for immediate use, for cooking on the BBQ. (BES Recipe Sheet to be included with the entry).
Class 11 BBQ Fish
Our Fish Category is deemed: any fish of your choice and it must be boned &trimmed for immediate use, for cooking on the BBQ with the addition of any other ingredients deemed appropriate by the entrant (BES Recipe Sheet to be included with the entry). Additional marks will be given to fish presented in foil or paper.
