British BBQ-ers hit the road
With just over 100m barbecues estimated to have been held in the UK during 2005, we are officially Europe's biggest BBQ nation, taking the number one slot from Germany which held the title for many years.
And if that weren't satisfying enough, the plucky lads of the Best of British BBQ team are flying the flag at key events on three continents in this year.
The team's first date is at IFE in London on March 19. They then fly to Moscow in June for the European BBQ Championships. It's then over to Canada for the Canadian National Championships, and back to the UK for the 10th anniversary of Skills for Chefs on July 2.
Finally, to round off the tour in October the team will take on the world with the support of Heinz Foodservice, competing in the Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tennessee
The team members are:
- Mathew Shropshall, (team captain) the award-winning chef of the Royal Oak, King's Bromley, Staffs
- Gary Barnshaw, head foodservice development chef for Heinz Foodservice
- Ben Bartlett catering development manager for the Marstons Pub Company and The Publican's reigning HQ Food Champion.
- Viv Harvey, master butcher & Meat & Livestock Commission ambassador
The Best of British BBQ team has also created a range of BBQ recipes especially for caterers which will feature on packs of new Heinz BBQ sauce.
Heinz BBQ Sauce - Perfect Sticky BBQ Rack of Ribs
Prepare Pork spare ribs with a blend of spices such as paprika, sugar, celery salt, onion powder, mustard powder and garlic powder. BBQ the ribs over cool coals for 1-2 hours or 45 minutes if separated, spraying with unsweetened apple juice every 20 minutes. Brush the ribs with warmed Heinz BBQ sauce 10 minutes before the end of cooking.
