MOUTHWATERING BBQ Thursday 26th November 2009
FOOD & DRINK INDUSTRY PARTY BBQ COOK-OFF
8 BBQ Teams • 4 Cuts of Meat • 1 Smoking Celebration
Blue Waters Hotel Team, Lead Chef Graham Singer
Barbeque Smoked Angus Beef shoulder clod with a Tangy Tamarind Sauce and a Papaya Salsa
Trade Winds Hotel Team, Lead Chef Leroy Hodge
Spiced Marinated Boston Pork Butt Bruschettas with Green Apple & Fennel Slaw with a Beer & Mustard Glace
Antigua & Barbuda Hospitality Training Institute Team, Lead Chef Olvanah Burnette
Grilled Angus Beef Rib Backs with spicy guava barbeque sauce, served with pickled vegetable slaw.
Traditional BBQ Team, Lead Chef Selwyn James
Selwyn’s original St. Louis style Pork Ribs with a Sweet potato & Golden apple salsa
National School Meals Team, Lead Chef Colleen Simpson
St. Louis Style Pork Ribs with Wadadli Beer BBQ Sauce & Apple and Caramelised onion salsa
Carlisle Bay Resort Team, Lead Chef Alex Grimley
Angus Beef Shoulder clod with a Moroccan onion dressing, served in handmade mini burger rolls
Home Economic Teachers Team, Lead Chef Nadia Robinson
3 P’s Kebabs (Pineapple, Pepper & Pork Butt) Boston Pork Butt marinated in Honey & Ginger served with a light yoghurt sauce
Traditional BBQ Team, Lead Chef Chris Zamore of Chris on the Grill
Crusted Pineapple with Coconut Angus Beef Rib Backs
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