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For those kind of challenges the team, Shane and Chloe Scott, bought out the small guns, three Webbers devoted solely to cooking ancillaries.<\/p>\n
The Lump\u2019s jaffa chocolate mousse dome dessert was judged the best at the Adelaide Fireside competition and their Asian bites and grilled cheese won the top awards at the recent Que Club contest in Melbourne.<\/p>\n
These categories are judged on appearance, creativity, taste and execution.<\/p>\n
The Scotts said they enjoy the challenge, imagination and fun of cooking non-traditional dishes and would like to expand more in this style.<\/p>\n
Ms Scott said the recipes for these three prize winners came straight out of Shane\u2019s brain.<\/p>\n
\u201cI\u2019m not a chef but I start with a base recipe and change things around as I go,\u201d Mr Scott said. \u201cI think some of what we\u2019ve cooked could stand up against what is presented on MasterChef.<\/p>\n
\u201cThis style is like creating canapes or entrees, the sort of finger food to eat before our brisket and ribs.\u201d<\/p>\n
Ballarat will soon have an opportunity to taste their entire barbeque food range when they set up for round one of the Heat Beads Pitmaster series at Kryal Castle in October.<\/p>\n","protected":false},"excerpt":{"rendered":"
TEXAS barbeque conjures up images and aromas of brisket, ribs and hot sauce. Asian street food, grilled cheese and fireside desserts are not what usually comes to mind when thinking about a barbeque contest. But that is exactly what Forrest Lump BBQ team recently dished up to take three first prizes. \u201cWhen cooking at competitions […]<\/p>\n