grill and barbecue world championships final rankings

Grill & Barbecue World Championship

13-14 June, 2015 Gothenburg

Sweden

I recently joined the Barbecue Blues team for the recent world barbecue championships in Gothenburg. 

We competed in all three levels of the competition, the Swedish championship, Scandinavian and World championship classes, the competition were run simultaneously with five of the eight individual contests scoring points towards the individual titles.

Two days of smoking and grilling

Information for the punters, the cuts of meat and information regarding the different competition classes, chicken, beef brisket baby back ribs, bone in pork shoulder, salmon, home cooking, vegetarian and dessert, all from the grill, 4 individual competitions per day. 

Here's our tent, as it was only our first international competition and our tent and equipment was a little limited and overshadowed by some of our neighbouring teams. 

We used a big boy BBQ scout smoker and a two Rössle grills.   caption

First out was the salmon dish Aurora salmon from Leröy, hot smoked salmon loin and rolled belly with asparagus, the side dish is grilled melon and zucchini boat, all competition dishes had to be handed i in the foil box.

The following are the individual placings for this dish

3rd place Sweden

4th place Scandinavian

9th place World 

The second dish was our chicken dish. slow smoked chicken drumstick on pulled chicken thigh. corm filled tomatoes, aubergine and caraway stuffed chicken wings, rolled chicken breast filled with corn and lime stuffing, added on at the end was grilled chicken skin.

The following are the individual placings for this dish
3rd place Sweden
5th place Scandinavian
9th place World 

BBQ baby back ribs was out third dish, the ribs were served on a bed of parsley, there wasn't much to work with in the allocated vegetable box except three large bunches of parsley.

The following are the individual placings for this dish
12th place Sweden
18th place Scandinavian
45th place World 

Our vegetarian dish, grilled mushroom spinach and bulgur "burger" served on sour dough bread with cold smoked créme fraiche, grilled peppers and a pesto filled zucchini and aubergine roll on top, the dish was garnished with new season chanterelle mushrooms.

The following are the individual placings for this dish
2nd place Sweden
3rd place Scandinavian
10th place World

Day 2

First out on day 2 was out homeland dish, we chose grilled halibut with green asparagus, grilled new potatoes filled with shrimp salad, créme fraiche, horseradish and chives, and a rye bread basket with chopped egg, capers and dill mayonnaise.

The following are the individual placings for this dish

2nd place Sweden

4th place Scandinavian

10th place World 

Pork shoulder, we served a chunky pulled & chopped on the bottom and a slice of the carré on top, garnished with crackling skin, drizzled with sauce a lettuce hearts

The following are the individual placings for this dish

6th place Sweden

11th place Scandinavian

25th place World 

Beef brisket sliced and painted with added lemon zest and horseradish in the sauce, served with burnt ends and parsley. 

The following are the individual placings for this dish

2nd place Sweden

4th place Scandinavian

14th place World 

Peanut chocolate brownie on grilled pineapple and caramelised banana, served with coconut créme patissier, dried pineapple and shaved coconut. served on a banana leaf.

The following are the individual placings for this dish

2nd place Sweden

2nd place Scandinavian

4th place World 

The view from the podium

The following are the finalised positions for Barbecue Blues Team

Jonas, Anders & Neil

3rd place Sweden

6th place Scandinavian

18th place World

A great effort on our first international competition and a fun weekend