Forrest Lump thinks outside the BBQ

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.

“When cooking at competitions everyone is doing the same thing, smoked meat and sauces, it all pretty much look the same, there is not a lot of room for imagination,” Mr Scott said. “The ancillary categories are all about being creative.”

For those kind of challenges the team, Shane and Chloe Scott, bought out the small guns, three Webbers devoted solely to cooking ancillaries.

The Lump’s 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.

These categories are judged on appearance, creativity, taste and execution.

The Scotts said they enjoy the challenge, imagination and fun of cooking non-traditional dishes and would like to expand more in this style.

Ms Scott said the recipes for these three prize winners came straight out of Shane’s brain.

“I’m not a chef but I start with a base recipe and change things around as I go,” Mr Scott said. “I think some of what we’ve cooked could stand up against what is presented on MasterChef.

“This style is like creating canapes or entrees, the sort of finger food to eat before our brisket and ribs.”

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.