UK BBQ Mag Spring 2016 - Page 36

Finally, Marcus thought I should mention that, following the success of the first BBQ class that we ran last year, we are organising more BBQ classes in 2016. You’ll be happy to hear that these classes are not being taught by me, but by Ed Gash, Pitmaster of the Bunch of Swines Competition BBQ Team.

For those of you who don’t already know, the Bunch of Swines BBQ Team is one of the top, if not the top, BBQ team in the UK and Europe - winning 7th place overall at the 2015 American Royal Invitational BBQ Contest in Kansas City is no small achievement.

If you are interested in attending, you can book your place on our website at .

So I’m thinking that is more than enough for this issue – Marcus will probably edit this down significantly, and who would blame him? Not I. Whether you hear from me again will largely depend on the feedback Marcus gets from this article so please do let him know what you think. If the response is negative, at least I won’t have to start worrying about editorial deadlines in the future.

Enjoy your BBQ!!

P. S. Just a last little comment: you know how most rubs say they are intended for beef or pork or chicken? Well, my recommendation is that you totally ignore that. Try any rub on any food and see if you like it. It will lead to some amazing flavour discoveries. For example, I found that Oakridge BBQ Venison & Wild Game rub really works well on chicken.