Dirty Dozen BBQ Competition

2nd July 2017

On September 20th at Padstow as part of Universal Cookery and Food Festival we ran our third Dirty Dozen BBQ competion where 4 teams of 3 chefs compete for The Flying Visits Champion Team award and for The Grand Pork Chef title. After a close call by the judges The Posh Boys were awarded Champion team and the Grand Pork Chef award for the best individual dish went to Matt Wilby of Paton’s Porkateers.

Supported by colleges and students from “A Passion to Inspire” this years teams and their menus were as follows:

Paton’s Porkateers with Eastleigh College
Alan Paton (captain): Pork Butt – Aspall’s Peronelle Blush cyder – Kiss of Mariasintown Spice
Matt Wilby: Sticky Dingley Dell Cheek – Seaweed Cured BBQ Mackerel – Pickled Fennel – English Wasabi
Jean-Paul Gauci: Hua Jiao Spiced Dingley Dell Pork Ribeye BBQ’d – Cornish Yarg – Pineapple Piccalilli

Northern Nutters with Sunderland College
Andrew Nutter (captain): Rib-Eye Kimchi – Watermelon Salsa – Bacon – Sesame and Wasabi Wafer
Simon Shaw: Slow Cooked Dingley Dell Butt – Pinta Bean – Mini Catalan Chorizo
Adam Reid: Cyder Braised Jowl – Sour Cabbage – fermented Cherry Juices

The Posh Boys with Eastleigh College
Russell Bateman (captain): BBQ Pork Ribeye – Porthilly Oyster & Coastal Fritter – Salsa Verde
Eric Snaith: Dingley Dell Pulled Butt – Shallot – Aspall Caramel – Crepe
Rob Kennedy: A Cheeky Pig Feast

The Plymouth Pit Pirates with Truro Penrith College
Sam Harper (captain): Pork Butt – Rhubarb Sauce
Ian Mckend: Osso Buco Dingley Dell Cheek
Sergio: Ribeye – Chimichurri – Sweet Potato – Garlic


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