: : COLIN CAPON | the great british barbeque : :

This unit is part of the British BBQ Teams American Roaster, if you know of any one who can use our expertise we can certainly cook up a nice joint or two for you.

Let's face it, you have to travel to the Southern United States to really learn about Barbecue. The destruction of sausages and hamburgers over fiery charcoal in the back yard is really grilling not BBQ, but, as millions call it BBQ I won't criticize the Americans. But be careful for fights break out when you mistake North Carolina BBQ, for Memphis BBQ, and don't mess with Texas BBQ. Each one is completely different, and each one claims to be the best.

The 2005 Jack Daniels World invitation BBQ Championships held in Lynchburg Tennessee on the 22nd October 2005 received record team entries from 17 countries along with over 50 top American BBQ teams, all competing for the top accolade of the year.
BBQ awards

The British BBQ team, (The Major Players) under the experienced captaincy of Colin Capon of Seaford, East Sussex, and supported by Brian Eastment of Major International Limited Of Wellingborough shared their expertise with three new team members. Ben Bartlett, Catering adviser of the Union Pub Company. Mathew Shropshire from the Royal Oak, Kings Bromley and David Wharton, Royal Oak, Poynings East Sussex
The British BBQ team entered the four main compulsory categories. Whole Hog. BBQ Chicken, BBQ Pork Ribs and Beef Brisket. In addition the team entered three additional classes, Best BBQ sauce, Dishes from the Your Homeland and the Happy Hollow. (Themed BBQ stand).

The stand and site were set up with British flags and regalia and was themed with a Halloween influence. The fires were lit and after final last minute shopping, the team prepared their meats with rubs, marinades and flavourings specially created by the team from the sponsors products.
After preparations, the parade of teams took them through the small town of Lynchburg, and then onto the BBQ centre of Jack Daniels for the reception dinner. Good old Southern Hospitality was had by one and all, fried chicken, cornmeal biscuits all washed down with a few Jack Daniels.

The secret of BBQ Championship cooking is to cook it slow and low. Charcoal for heat, and wood for smoke. The hog was set for cooking from 20.00 hrs and the Brisket 22.00 hours, both caressed with a low heat, smoke and basted throughout the night where they cooked to perfection just in time for pulling and slicing within half an hour of the presentation time. (12.00hrs the next day).

There is only a 10-minute window to present the various classes at an allocated time. With only 5 minutes before and 5 minutes after. The dishes are presented in a sealed container to the judges. 1 second late and the category is disqualified. With over 150 judges the blind tasting marks are compiled.
The results are calculated and it's not long before the teams have cleaned up their units and changed into full regalia participating in prize giving, the air and teams are full of excitement, elation for those who won and disappointment for the not so lucky.
The Major Players were one of the honoured teams, winning awards for their BBQ sauce, whole Hog and brisket. This placed them first in the international section (out of 17 teams) and 10th (out of 64 teams) overall in the world Championships.

A great result for team, country and the Sponsors without whose support we could not compete.