Dirty Dozen 2021
Who’s the King of the Barbecue?
We often see chefs competing on our TVs but this weekend (19th Sept) 23 of the country’s finest went head to head in a barbecue contest that the public could eat! Chefs teamed up with students from catering colleges to make 2 dishes for the Dingley Dell Dirty Dozen competition which was held at Signature Brewery in Walthamstow, London.
The title of Dirty Dozen Championship Team 2021 was taken by The Mighty Morphin Pork Arrangers led by John Jackaman and Barney O’Connell from the Suffolk based Infusions Group. They were assisted by New City College (London) students Sam Paoli, & Paulo Dela Cruz and their lecturer Jeff Mason. Their dishes of North Carolina smoked pork shoulder in a potato bun with North Carolina coleslaw and vinegar sauce, and homemade black pudding with Suffolk apple crumble, treacle smoked bacon, liquid nitrogen and vanilla ice cream won the most points overall.
Meanwhile, the honour of Grand Pork Chef 2021 was given to Russell Bateman, from The Falcon at Castle Ashby, Northamptonshire with his dish of barbecued Dingley Dell pork ribeye, with a charcuterie sauce, baked squash, smoked cream and pickled cucumber.
Helping Russell were his team (The Mardy Mods) North Hertfordshire College students Poppy Andrews and Ethan McKenna and their lecturer Robert Broome.
Russell Bateman says “It was amazing to see so many great chefs working so closely with the colleges and brilliant students. The young chefs are the future of our industry and it’s our responsibility to connect with, encourage and inspire them”.
The event was organised by Murray Chapman who runs “A Passion to Inspire” which gives catering students a chance to work with leading chefs in the industry. Murray says “The food, the fun, the banter was magical. A massive thank you to everyone who attended and supported the event”.
The dishes we judged by a celebrity panel which included Dan Hawkins from the band The Darkness and the comedian Ed Gamble. The food was sold to the general public and together with a charity auction the event raised around £6,000 for the Suffolk-based Over the Rainbow Children’s Charity.
The meat was donated by Dingley Dell Pork, and the cooking took place on brand new Broil King gas barbecues using Calor Gas
Pictures attached. Judges - Dan Hawkins (centre left), Ed Gamble (centre right)
Russell’s Mardy Mob (from left Mark Hayward from Dingley Dell Pork, Ethan McKenna, Poppy Andrews, Russell Bateman, Robert Broome, Steve Munkley [one of the judges] )
Mighty Morphin Pork Arrangers - students Sam Paoli, & Paulo Dela Cruz helping John Jackaman put the finishing touches to their dish
Menu Dirty Dozen 2021
Hoggy’s Dellends - Matthew Hoggard and Dez Turland- Milton Keynes College
Death By Bacon
Glazed Taiwanese Toma Pork / 90 Day Dry Aged Artio / Fermented Black Garlic / Pickled Daikon & Apple / Peanuts / Mandarin / Bamboo Shot of Kavalan
Poynton’s Pirates - Mark Poynton – Sam Carter- Grimsby Institute
Pressure cooked & BBQ Ham Hock – Smoked Crème Fraiche – fermented apple &turnip Slaw and brioche Bun
Slow Cooked Osso Bucco – Crackling – Salsa Verde (coriander) and charred Jalapenos
Milkies Swine’s - Adam Lestrelle and Dennis Mwakulua- Basingstoke College
BBQ Char Sui Pluma Doughnut, Sweet & Sour Jam, Chorizo & Vinegar Popcorn.
BBQ Dingley Dell Shoulder Blade, Cucumber, Mint, Coconut & Coriander Salad, Pork Scratches Bun
Paton’s Porketeers - Alan Paton and Matt Willby- Colchester Institute
I - bru Mc Pig
Cacao porky taco
Jabba The Nuts - Nutter- Rob Kennedy- Pork Tenderloin and Nuts- Loughborough College
Chargrilled kebab’ Katsu sauce’ coconut crumble’ yoghurt flatbread’ coriander
Porky 🐷 dib dab Dipping sticks’ Pork mirror glaze’ crunch’ pickled apples
The Mardy Mods - Russell Bateman– Jean Paul – North Hertfordshire College
BBQ’d Dingley Dell Pork Ribeye, Charcuterie Sauce, Baked Squash, Smoked Cream, Pickled Cucumber
Delia’s Darlings - Eric Snaith – Fred Bambridge – West Suffolk College
BBQ rib, bread and smoked butter, pickles
Pancetta and fior di latte sando. Eric's barbecue sauce, Dingley Dell Nuada mayo, Corn, Burnt husk emulsion.
Smithy’s City Slickers - Adam Smith- Jonas Plangger - Farnborough College
BBQ Lobster Roll with Coworth Kimchi, Dingle jowl and Iceni salami
Dingle Dell smoked Bacon and treacle Choux with pecan praline
“Mighty Morphin Pork Arrangers” John Jackaman & Barney O’Connell - City College London
North Carolina smoked shoulder of pork served in a potato bun with North Carolina coleslaw and vinegar sauce
Homemade Black pudding Suffolk apple crumble with a treacle smoked bacon, liquid Nitrogen, vanilla ice cream.
Los Dos Amigos Peludos – Lee Cooper - Greg Emmerson- Cambridge Regional College
Koji marinated pork neck steam, with tamari pickled wood ear mushrooms, apple, burnt carrot, grilled enoki , chamoy sauce
Tenderloin – Corn Miso, Mole Negro, Taco, Pickled Chilli and sala de los Condenados
Claxton’s Crafty Cockney Rebels -Nick Claxton Webb – Scott Taylor – New Suffolk College
Crafty Claxton’s Kung Fu Bao Bun – Kimchi Slaw
Suffolk’s surprise Pork , fun and Spice
The Dare Devil BBQ’s - Jazz Dawar and Greg Cheeseman- Eastleigh College
Jerk Pork leg Roti with Chorizo Jam
Slow cooked pork with mango, strawberry and avocado salsa