Forrest Lump took out the Reserve Grand Champion prize as Pitmaster of Kryal Castle. Photo: SUPPLIED

First the prep then the prize

October 17, 2019 BY

WHEN the Forrest Lump barbeque team is gloved-up preparing meats for their smoker shaking hands is not an option.

Bumping elbows was how to greet the team on the first day of round one of the Heat Beads Pitmaster Series at Kryal Castle on Saturday.

“I’m doing the pork shoulder, Cameron is trimming the brisket, there is one rack of lamb that Chloe is trimming before moving onto a lamb shoulder and Sarah has the fun job of skinning chicken pieces,” Shane Scott, team member said.

First things first: Forrest Lump’s team Cameron Fordham, Shane Scott, Sarah Fordham and Chloe Scott get the meat ready. Photo: CAROL SAFFER

They set up their marquee on Kryal Castle’s arena which is normally the setting for jousting knights not a line up eight competitors at a barbeque competition.

Their smoker was lit and slowly heating up.

Mr Scott said it took them about three hours to have the various cuts of meat ready.

The brisket was syringed with brine late in the afternoon, to help break down the cut of meat for increased tenderness, in readiness to be first into the smoker at 12.30 Sunday morning.

In order for all to go like clockwork the team’s two couples bring swags and sleep alongside the marquee.

“The cuts of meat go into the smoker in order of which needs the longest amount of cooking,” Ms Scott said. “So, brisket first for about 10 hours, followed by the pork and lamb shoulders with the rack and the chicken needing the least amount of cooking time.”

Mr Fordham said the competition was run differently from what they normally experience.

To make it a level playing field each team was supplied with the same cuts of meat from one supplier.

“We usually bring our own meat but this weekend Kelly’s Meats, the competition’s organiser, provided it,” he said. “It is then up to our skills, flavour profile and cooking style to create the point of difference in taste and texture to win over the judges.”

Sunday was when the heat was on.

Smoky aromas filled the arena while the teams concentrate on boxing each cut of meat separately for the judging panel.

There were six accredited judges who conducted a blind taste and scored each team’s work. It was a weighted table of scoring on presentation, taste and tenderness.

By 3pm the work and the wait were over with Forrest Lump announced as Reserve Grand Champion behind Grand Champion winners B-B-Q Affliction.