Results: 2nd place brisket, 1st place chicken, 1st place ribs, 7th place pork butt
Overall: Grand Champion!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Where does one begin? One of the oldest competitions in Canada, this is a mature and very well run event. I've been aware of BBQ on the Bow for years, but could never justify the time and expense to travel out there 'just for a competition'... Well, that was before I got hooked on comps in September 2008. BUT, even at the beginning of summer, I already had 3 comps scheduled (Regina, Saskatoon, Morden, MB) and wasn't sure about making the big drive to Calgary. Well all of that changed after we won in Regina. Suddenly the travel budget got a bit bigger, and I knew we could compete at the same level as the big dogs. So after a big of planning, the application form went in. Early rumours pegged this event at 30 teams, making it a qualifier for the big invitationals down Douth.
Well July passed by, August passed by, and pretty soon it was time for that drive. The 2 weekends before were both double headers (Catering + Manitoba competition, then Catering + Regina ribfest) so we were looking forward to the relaxing drive and "just" a competition this weekend. It was just Jacy and I, though we missed the kids it was nice to get away - really our first trip alone together in about 2.5 years. We took the truck and the 6 foot stickburning BBQ pit trailer. We made good time on the way down Friday, even managed to hit IKEA for the fastest browse ever - in and through the checkouts in 1 hour. (Thanks honey!) We dropped the trailer off at the cook site, then met some very fine folks for dinner & drinks. (A lot more of the later). We had the best time, we just love these people - Danielle & Vlado who flew in from Barrie, ON; Angie & Dennis (new team for 2009 but no shortage of competition experience here!) from Langley, and Brian & Corinne from House of Q (Surrey, BC). D introduced us to an awesome shooter (chocolate cake, made with Vodka & Drambuie, downed after sucking on a sugared lemon wedge). We were the first to duck out so we could hang out for a bit with our Calgary friends (former Reginans) who were graciously putting us up for the night.
The next morning, after a few pit stops for supplies, we pulled into the competition site around 11 AM. We met up with a new friend (Brent), a BBQ forum comrade, who came out to help us for the weekend. We could not have asked for a better partner! He brought the WSM, he brought a big bin full of apple wood, some Sa 'Mokin BBQ sauce, and other knick knacks. He worked his butt off and helped us achieve the great results. So we set up camp, got our meat inspected, and got down to business. Butts and briskets were rubbed and set aside, ribs were trimmed and chicken was trimmed. We entered a Santa Maria style tri-tip platter for the Chef's choice event, complete with pinquito beans, fresh pico de gallo, and toasted garlic baguettes to hold it all together. With that out of the way we could focus on our own supper... Which was a bit late but still tasty. We had some friends and family coming by to hang out for a while which was fun... Jacy worked very hard on the garnish for the next day's presentation boxes, and then Brent went back to the hotel for some shut eye.
At some point during the night there was a little accident. All we saw was the aftermath.
Overall: Grand Champion!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Where does one begin? One of the oldest competitions in Canada, this is a mature and very well run event. I've been aware of BBQ on the Bow for years, but could never justify the time and expense to travel out there 'just for a competition'... Well, that was before I got hooked on comps in September 2008. BUT, even at the beginning of summer, I already had 3 comps scheduled (Regina, Saskatoon, Morden, MB) and wasn't sure about making the big drive to Calgary. Well all of that changed after we won in Regina. Suddenly the travel budget got a bit bigger, and I knew we could compete at the same level as the big dogs. So after a big of planning, the application form went in. Early rumours pegged this event at 30 teams, making it a qualifier for the big invitationals down Douth.
Well July passed by, August passed by, and pretty soon it was time for that drive. The 2 weekends before were both double headers (Catering + Manitoba competition, then Catering + Regina ribfest) so we were looking forward to the relaxing drive and "just" a competition this weekend. It was just Jacy and I, though we missed the kids it was nice to get away - really our first trip alone together in about 2.5 years. We took the truck and the 6 foot stickburning BBQ pit trailer. We made good time on the way down Friday, even managed to hit IKEA for the fastest browse ever - in and through the checkouts in 1 hour. (Thanks honey!) We dropped the trailer off at the cook site, then met some very fine folks for dinner & drinks. (A lot more of the later). We had the best time, we just love these people - Danielle & Vlado who flew in from Barrie, ON; Angie & Dennis (new team for 2009 but no shortage of competition experience here!) from Langley, and Brian & Corinne from House of Q (Surrey, BC). D introduced us to an awesome shooter (chocolate cake, made with Vodka & Drambuie, downed after sucking on a sugared lemon wedge). We were the first to duck out so we could hang out for a bit with our Calgary friends (former Reginans) who were graciously putting us up for the night.
The next morning, after a few pit stops for supplies, we pulled into the competition site around 11 AM. We met up with a new friend (Brent), a BBQ forum comrade, who came out to help us for the weekend. We could not have asked for a better partner! He brought the WSM, he brought a big bin full of apple wood, some Sa 'Mokin BBQ sauce, and other knick knacks. He worked his butt off and helped us achieve the great results. So we set up camp, got our meat inspected, and got down to business. Butts and briskets were rubbed and set aside, ribs were trimmed and chicken was trimmed. We entered a Santa Maria style tri-tip platter for the Chef's choice event, complete with pinquito beans, fresh pico de gallo, and toasted garlic baguettes to hold it all together. With that out of the way we could focus on our own supper... Which was a bit late but still tasty. We had some friends and family coming by to hang out for a while which was fun... Jacy worked very hard on the garnish for the next day's presentation boxes, and then Brent went back to the hotel for some shut eye.
At some point during the night there was a little accident. All we saw was the aftermath.
The cooker cruised along all night, for a home built offset stickburning pit, it worked very well. It stuck right on 250 all night, probably the easiest cook I've ever had on it. Brent made it back on time and I cruised up to the hotel room (literally steps away - awesome!) for a 4 hour nap. It was fantastic. Quick shower and I was ready to go again.
The morning was uneventful, the big meats came off on time. Once again I was frustrated by the washed out flavour of my brisket when I removed the foil and vowed to do things differently next time. Maybe I don't need to worry, it still did prett well. So we got our meats all turned in and crossed our fingers. We roamed around the site for a bit, checked out the many vendors, then packed up the camp.
Awards started on time... Was pleased to see our friends get a lot of calls, love it when that happens. We missed a call in pork but did manage to walk to the stage for 3 of the 4 meat categories, this is honestly the most excited I've ever been at a comp. The overall results were called out, I think they started at 6th place so the anticipation was THICK. My BBQ buds were jumping up and down across the way, pointing at me and giving me the thumbs up... We were certainly floating at this point but you never know how these things work out... I could have tanked pork and finished 7th overall for all I know...
Anyway, it all worked out, we got our first semi-major G.C. and to say we were stoked is a HUGE understatement. Everyone was so gracious and happy for us, I think I even shed a tear or two.
A huge thanks go out again to Brent for helping us all weekend (hope you're free in 2010 - if you're not competing yourself!) and to Jacy's family for taking the kids all weekend. Also hugs to Dustin & Leah for putting up with our stinky, tired bodies in their house!
The morning was uneventful, the big meats came off on time. Once again I was frustrated by the washed out flavour of my brisket when I removed the foil and vowed to do things differently next time. Maybe I don't need to worry, it still did prett well. So we got our meats all turned in and crossed our fingers. We roamed around the site for a bit, checked out the many vendors, then packed up the camp.
Awards started on time... Was pleased to see our friends get a lot of calls, love it when that happens. We missed a call in pork but did manage to walk to the stage for 3 of the 4 meat categories, this is honestly the most excited I've ever been at a comp. The overall results were called out, I think they started at 6th place so the anticipation was THICK. My BBQ buds were jumping up and down across the way, pointing at me and giving me the thumbs up... We were certainly floating at this point but you never know how these things work out... I could have tanked pork and finished 7th overall for all I know...
Anyway, it all worked out, we got our first semi-major G.C. and to say we were stoked is a HUGE understatement. Everyone was so gracious and happy for us, I think I even shed a tear or two.
A huge thanks go out again to Brent for helping us all weekend (hope you're free in 2010 - if you're not competing yourself!) and to Jacy's family for taking the kids all weekend. Also hugs to Dustin & Leah for putting up with our stinky, tired bodies in their house!
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