The Stars of the BBQ Pit
Sponsored by Globaltic UK
Marcus Bawdon
MR Country wood smoke
The man, the myth, the smokey legend! BBQ Expert, award winning author & founder of the UK BBQ School will be hosting our BBQ demo stage.
Signature dish: Dirty cooked skirt steak with chimichurri
Sue Stoneman
QUEEN OF THE FLAMES
Award winning home cook, food writer, blogger, content creator & brand ambassador! There's nothing Sue can't cook on a BBQ and her brownies are to die for!
Signature dish: Pavlova with grilled nectarines
Jon Scaife
BULLET BROTHERS BBQ TEAM
Jon has worked with some of the best BBQ brands around and also competes in competition BBQ with his team Bullet Brothers BBQ
Signature dish: Sticky Bourbon Pork Ribs
Demo Stage Sponsor
Globaltic UK - Official Fuel Partner
We are proud to partner with Globaltic UK, the masters of restaurant-grade lumpwood charcoal. Their commitment to sustainable, high-heat fuel ensures our Pitmasters can achieve the perfect sear and deep smoky flavor that our 'Cue Fest is famous for. Supporting the art of live-fire cooking, Globaltic keeps the fires burning bright on our Demo Stage.
Demo Schedule
Sunday
11:00 AM
Timings to be confirmed - stay tuned!
Timings to be confirmed
Signature Rib Recipe
Difficulty: Easy
Prep: 20m | Cook: 6h
Key Ingredients
- Full Rack St. Louis Pork Ribs
- Apple Cider Vinegar Spritz
- Honey & Brown Sugar Glaze
- Fest-Press Hickory Dry Rub
Expert Talk
Meet the Experts
The Country & 'Cue Fest isn't just about the feast—it's about the craft. Our certified pitmasters and seasoned BBQ scholars are here to pull back the curtain on legendary smokehouse secrets. From temperature control to the science of the rub, get your questions ready for the masters of the pit.
Fun Fact: The wood of choice makes the plate.
Expert Answer: For a Southern fest like ours, we swear by Post Oak. It provides a clean, even burn and a neutral smoky flavor that highlights the meat's natural quality without overpowering it like Mesquite might.
Fun Fact: What's the secret to the perfect bark?
Expert Answer: It's all about the 'Texas Crutch' timing. The bark forms through the Maillard reaction between your dry rub and the smoke. Don't wrap too early, or you'll steam the surface and lose that crunch!
Fun Fact: Low and slow really does mean 225°F.
Expert Answer: Keeping your pit at a steady 225°F allows the tough collagen in the meat to melt into gelatin without drying out the moisture. It’s a test of patience, but the result is a brisket that pulls apart with zero effort.