As caterers and now competition cooks, we have often been asked whether we do any dinners that anyone can attend. The answer has always been "maybe one day". Well that day was last Friday, Sept 25. We hosted 'Que-Lapalooza, our first public event and a fundraiser cabaret to fund our trip to the American Royal this week. Unfortunately in the rush of things we never remembered to take any pictures! I will be begging and pleading, hopefully we can find someone with some pics to share.
We had about 100 people out, approximately 50% friends & family, 50% complete strangers. This was a great mix - it means word is getting around in this city about true Southern BBQ. We only had about 3 weeks to promote the event and promotion was somewhat limited.
We served the 4 competition meats - brisket, pork butt, chicken, and ribs. We used exactly the same rubs and sauces we serve in competition so people could get a taste of what's worked so well for us this year. We managed to find a band a few days prior, and we got great feedback about them - Festus - a Regina band specializing in Southern-inspired Rock and country. We enjoyed them a lot too.
We gave a way a couple dozen door prizes, we had some items up on a silent auction table, and we had a well stocked bar. (There will be wine next year too!)
The evening finished up a bit earlier than we planned (I guess most people really did come for the food) but it looked like everyone had a good time and we can get an early start on planning the 2010 event.
Monday, September 28, 2009
Clarification re: Bow & the "Jack"
Oh yeah... It turned out they had only 22 teams, 3 short of an official "Jack" qualifying event. So we're going to have to keep at it next year if we want to go to Lynchburg ourselves!
That's twice this summer we "Just" missed it. But it's our first season, it's an exclusive event and that's what makes it so special.
As it turns out, I HAVE been invited to Lynchburg this October for the Jack Daniel's World Championships. I will beflying in to join Justin Kyllo of North Vancouver's "Smoke and Bones" BBQ Team. I met Justin in April at the Paul Kirk cooking class in Langley. He is a fellow caterer and he WON the Canadian Championships in Whistler this summer. So while I place my own BBQ ambitions on the back burner, we are going to do our best to make Canada proud! We should be hammering out some plans this weekend in Kansas City... You can learn more about Justin here: http://www.smokeandbones.ca/
Be sure to check out his blog, he has embarked on the most amazing BBQ adventure of any Canadian I've ever seen.
That's twice this summer we "Just" missed it. But it's our first season, it's an exclusive event and that's what makes it so special.
As it turns out, I HAVE been invited to Lynchburg this October for the Jack Daniel's World Championships. I will beflying in to join Justin Kyllo of North Vancouver's "Smoke and Bones" BBQ Team. I met Justin in April at the Paul Kirk cooking class in Langley. He is a fellow caterer and he WON the Canadian Championships in Whistler this summer. So while I place my own BBQ ambitions on the back burner, we are going to do our best to make Canada proud! We should be hammering out some plans this weekend in Kansas City... You can learn more about Justin here: http://www.smokeandbones.ca/
Be sure to check out his blog, he has embarked on the most amazing BBQ adventure of any Canadian I've ever seen.
BBQ on the Bow, Calgary
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!
Thursday, September 3, 2009
Manitoba Open BBQ CHampionships, August 2009
Results: 1st place chicken, 1st place ribs (179 score), 2nd place pork, 4th place brisket
Overall: Reserve Grand Champion
This was the first year for a full, sanctioned BBQ competition. at the Morden Corn & Apple Festival. It's the first time we attended and we're sure glad we did - who knew Manitoba had such a diverse, thriving BBQ community? I even saw a Klose pit in person for the first time - Reece's Roadside BBQ was proud to show it off and rightly so. These guys were great neighbors, enthusiastic as heck. And it's the first time I've seen someone fully asleep, standing up, leaning against a trailer, beer in hand. Almost like it was routing. Nice.
We catered an event in Regina on the Friday of this Friday/Saturday event... master scheduler I am not. We were able to pull out of Regina at 5:15 PM, leaving the ribs to be cut up and served, and leaving the beef & potatoes still cooking. The cater went pretty well, although it's as close as we've ever come to running out of food. In fact I understand the beans didn't quite make it. Fortunately there was enough beef for everyone and there were a couple racks of ribs left over in the end. I was quite mortified and never want to repeat that. All I can say is, we'll be more prepared next time for a crowd that's 85% over 50. Those 'kids' cleaned us out. BUT everyone was full and happy.
So about 10 PM, I noticed that the gas needle was just barely above empty. IN. THE. MIDDLE. OF. NOWHERE. We kept driving, Gord got on the horn with CAA to deliver us from gas. "Where are you" they said. "Driving towards Portage" was all we could answer. Apparently they don't like chasing motorists through the countryside at night??? So we had to pull over and wait. After 5 minutes we said forget it. Gord was sure there was a PetroCan at the intersection of Highways 1 and 16. Sure enough, 8 minutes later we pull in sputtering and make it to the pump. I called CAA, Gord pumped gas, and we were on the road again. It wasn't until 12:15 that we pulled into the dark, smoky parking lot. There was a big gap right in the middle of the cluster of teams, and we called that gap home for the next 16 hours.
Gord's job: Fire up the chimney, fire up the big BBQ pit. My job was to get the meat inspected and begin rubbing etc. We pre-trimmed the big meats so we'd be able to get them on ASAP. Thank goodness for incredible PNWBA head judge Angie Quaale who waited up to do our meat inspection, this weekend wouldn't have been possible otherwise.
The next 10 minutes totally blew me away... the van was literally attacked by other friends and team members, and while I was injecting butts I turned around to see the whole van unloaded. AWESOME. Next thing, the canopy is set up over me. This sort of thing seems to only happen at BBQ competitions, the community spirit is incredible. Thank you all so much for helping us get set up after a late arrival.
With the butts and brisket on, we could finally relax and talk to some of the other teams. We made it through the night with a couple hours of sleep each, more than enough to get through the next day. Turn in's were relatively uneventful, except for a butt that hit the ground. That really sucked, no choice but to pitch it. Briskets were foiled to speed up the cooking time, and there was NO bark when I opened them up. They went back on the pit for 10 minutes before slicing, then rested for about 15 more. The bark firmed up nicely, but I think they dried out a bit by doing that. I was 100% satisfied with the ribs and chicken.
Gord's mom made the trek down from Winnipeg for the day, she was a pleasure to have around and really fun. We put her in charge of the time clock and she happily obliged. Gord's MIL and FIL also came down to check things out, it was nice to see them again too. Nice to have some support so far from home!
With turn ins done, we had a 4 hour wait before awards were to be announced. So we took our time closing shop, and went to the hotel to check in and get cleaned up. Back to the competition where they were gearing up the "BBQ Ball", 200 people to be served, including sponsors and the general public who bought tickets to this fundraiser event. The awards ceremony kicked off this ball. Perry Hopkins, the grand master of the MOBC, thanked a lot of people and did some introductions, then Angie took the mike to call out the winners. Special mention goes to our good friends who got calls, Smokin' Jim, Darrel B of Burnside BBQ, newer cook Bernie of Smokin' Hawg, and Dougzapig who won first place in the sauce category.
HUGE congratulations to Winnipeg team Bad Azz for G.C! They have won this event three years in a row. This win is an automatic Jack invitation for them, and an entry into the AR Invitational for 2010. I hope we see them in Sask. in 2010.
We couldn't have been happier with our results, with a 1st in ribs (179 score), 1st in chicken, 2nd in pork, and 4th in brisket. It was good enough for Reserve GC, 3 points behind the winner. After the awards we talked with the Bad Azz team, incredibly gracious winners. I feel like I learned more in 20 minutes talking to Jim Johnson of Memphis than I learned in months of trials at home.
By then we were ready to take off. We were joined for supper by Angie Quaale, who was also quite sick of BBQ by this time. A scan of Morden indicated that the town was still full of tourists and that we'd have a tough time finding a place to eat. So we were off to Winkler instead. After touring the whole town we settled on Del Rios, a "Mexican / mennonite / Canadian" restaurant. Who can resist that combination?? In the end, it wasn't bad but nothing to blog about. So that's all 'bout that.
The only other highlight was a well deserved sleep at the Super 8, followed by a nice breakfast before we hit the highway. Well this time we were pumped about the results and talking non stop about plans for the American Royal. We completely forgot about gas AGAIN and this time we had no choice but to pull over. Fortunately a young local farmer was driving by with his family and they brought back a big can of gas about 10 minutes later. Great people, we were lucky to have so much good help this weekend. We sent them home with a big foil pack of pulled pork, hopefully they enjoyed it.
That's it!
I will need to write about 'ast weekend's Regina's Ribfest, a first time event that drew crowds by the THOUSANDS. And I'll need to write about the blown tire that turned a busy weekend into an insane weekend.
This weekend is our biggest comp ever, BBQ on the Bow. Our expectations are high but this is a very strong field of competitors. The other thing running through my mind is that we do well with inexperienced judges, but the Bow is a very well established event with a long history. Who knows how this will play out. If we are lucky enough to win, it will mean a full year to plan our trip to the Jack in 2010.
Fred came in from Michigan, this is most of his crew: Great folks, wish I could have spent more time over there.
H&S BBQ Smokers from Kipling, SK. They make these pits, and other designs too. There's a rotisserie in there. Very efficient design for the cold Canadian winters. They did very well overall, 3rd or 4th.
Thursday, August 20, 2009
Great news and exciting competition this weekend
We received some very exciting news this week... Team Prairie Smoke & Spice has been invited to participate in the 30th annual American Royal Invitational BBQ competition. This is truly a huge honor and we are planning on attending. Kansas City - wow. There is an open division in this one as well for anyone to participate - and everyone does. In fact, the open division draws upwards of 450 teams - they are expecting quite a few more for this 30th Anniversary of the contest in 2009.
It's held October 1-4, so it's coming up fast. http://www.arbbq.com/
So more about that - This weekend is the Manitoba Open BBQ Championships, an event that has been running for a couple years now but this is the first yeat it's a fully sanctioned, 4-meat, traditional rule contest. It's held in conjunction with the Morden Corn and Apple festival, and everything I've heard says this is a really great festival and competition. We are one of two teams attending from East of Manitoba - that means 11 or 12 teams are from that province alone. AWESOME. While we do have a few good BBQ friends there I had no idea there were so many closet BBQ'ers in that province, I am so excited to get out there and meet them. Head judge extraodinaire / BBQ Queen Angie Quaale is flying out for this one too, making this her third visit to the prairies in less than 2 months. We are lucky out here.
It's held October 1-4, so it's coming up fast. http://www.arbbq.com/
So more about that - This weekend is the Manitoba Open BBQ Championships, an event that has been running for a couple years now but this is the first yeat it's a fully sanctioned, 4-meat, traditional rule contest. It's held in conjunction with the Morden Corn and Apple festival, and everything I've heard says this is a really great festival and competition. We are one of two teams attending from East of Manitoba - that means 11 or 12 teams are from that province alone. AWESOME. While we do have a few good BBQ friends there I had no idea there were so many closet BBQ'ers in that province, I am so excited to get out there and meet them. Head judge extraodinaire / BBQ Queen Angie Quaale is flying out for this one too, making this her third visit to the prairies in less than 2 months. We are lucky out here.
Tuesday, August 11, 2009
Saskatoon - Smoke on the Water
Results: 1st place brisket, 1st place chicken, 1st place ribs, 2nd place pork butt
Overall: Grand Champion
This was the first incarnation of Smoke on the Water in Saskatoon, an event pulled together by the Saskatoon BBQ Association. This competition had everything going for it - beautiful location, thousands of spectators, great live bands, vendors, kids activities, and a All-you-can-eat-in-5-minutes rib competition. The only thing it didn't have going for it was teams. Five teams showed up, and while that makes for some great opportunities to spend some time with your fellow competitors, it's not the most competitive environment.
All 5 teams were experienced competitors though, which was great. And all 5 teams were fantastic people to hang out with - Burnside BBQ from MB has family in town so they showed up with friends in tow and they were definitely the biggest team there, I'm sure I saw 15 shirts walking around. Their 3 drums and home built pellet burner drew lots of interest from the crowd. Local team Prairie Fire Oink were our neighbors and we greatly enjoyed their company... The cooked up the best salmon I've had in my life for the Chef's Choice event. Schryers BBQ from Saskatoon were team #4, these guys have built their catering & restaurant business in only 12 months and they now own Saskatoon. Great guys and they got some BBQ skillz to boot. They hosted the rib eating comp on saturday and raised hundreds of dollars for the Children's Wish Foundation. Last but certainly not least we got the opportunity to meet Canada's Diva Q, who gave up here weekend to fly into Sask to get her first taste of competition in the West. It was truly an honor to meet her, get to know her, and pick her brains about the BBQ world. Extra congrats to her for the Chef's Choice entry that rocked the judges table, she also cruised right into the RGC position with her food. This cross-canada BBQ participation must continue... I wish it was easier for us to go to Ontario comps and vice versa, but there's that nasty 30 hour drive that always gets in the way.
I can honestly say that this was absolutely the most fun I've had at a competition. Dad was my cooking partner for the weekend and made an incredible teammate. I really enjoyed that, and I really enjoyed having my whole family out for the weekend - Special thanks to mom for watching the kids all weekend and bringing them out for the fun times of the comp. Jacy (wife) made the tightest, neatest, turn in trays I've ever seen. Wow.
Saturday the Schryers hosted the previously mentioned Rib eating competition. 15 competitors surrounded the tables, each with a big tray of spares - 3 racks in total. (cut into individual bones) Once the bell rang, we all dove in. Things got messy in a hurry. I really didn't think 3 racks would be a problem, but there's no way I could have finished them. Fortunately I got closer than anyone else though... even Diva who managed to kick my ass through most of the time period... Somehow I still came out on top. Little bones she says. Hmph. ;-)
As for the rest of the competition... The butts and brisket were done early. I mean really early. I mean 5 hours before turn in early. But that's the way it goes. Technically they were only done a couple hours before I expected them to be done, and all was fine. Once they're wrapped and into the Cambro, they just get better and better as time passes... The brisket was actually a bit overcooked, but with some creative slicing we managed to do well with our tenderness scores. I was having so much fun I forgot about chicken, we were 15 minutes late getting it started. Through the rush we ended up getting them done 10 minutes early. I really liked how the sauce set up on that chicken while it rested on the Traeger for that extra 10 minutes, so I'm going to modify the timing to include that step in the future. Ribs I thought were overcooked until I sliced them up, then it was just a matter of choosing 6 perfectly cooked bones.
Chef's Choice on this day was turned in an hour after the last meat, which was just enough time to assemble and grill our entry. I was happy with it, and I think it will do well in the future, as soon as we figure out how to work with meringue and whipped cream in the heat and humidity. The thing just didn't hold together.
We managed to pull off G.C. two contests in a row... and with my whole family there to witness it I couldn't have been happier. After we packed up we took everyone out (6 adults, 4 little kids) to celebrate. Well where do you go celebrate on a Sunday night where the kids will behave? Ugh. Montanas. While the beer was cold, the salmon was dry and tasteless. But at least it wasn't more ribs...
Overall: Grand Champion
This was the first incarnation of Smoke on the Water in Saskatoon, an event pulled together by the Saskatoon BBQ Association. This competition had everything going for it - beautiful location, thousands of spectators, great live bands, vendors, kids activities, and a All-you-can-eat-in-5-minutes rib competition. The only thing it didn't have going for it was teams. Five teams showed up, and while that makes for some great opportunities to spend some time with your fellow competitors, it's not the most competitive environment.
All 5 teams were experienced competitors though, which was great. And all 5 teams were fantastic people to hang out with - Burnside BBQ from MB has family in town so they showed up with friends in tow and they were definitely the biggest team there, I'm sure I saw 15 shirts walking around. Their 3 drums and home built pellet burner drew lots of interest from the crowd. Local team Prairie Fire Oink were our neighbors and we greatly enjoyed their company... The cooked up the best salmon I've had in my life for the Chef's Choice event. Schryers BBQ from Saskatoon were team #4, these guys have built their catering & restaurant business in only 12 months and they now own Saskatoon. Great guys and they got some BBQ skillz to boot. They hosted the rib eating comp on saturday and raised hundreds of dollars for the Children's Wish Foundation. Last but certainly not least we got the opportunity to meet Canada's Diva Q, who gave up here weekend to fly into Sask to get her first taste of competition in the West. It was truly an honor to meet her, get to know her, and pick her brains about the BBQ world. Extra congrats to her for the Chef's Choice entry that rocked the judges table, she also cruised right into the RGC position with her food. This cross-canada BBQ participation must continue... I wish it was easier for us to go to Ontario comps and vice versa, but there's that nasty 30 hour drive that always gets in the way.
I can honestly say that this was absolutely the most fun I've had at a competition. Dad was my cooking partner for the weekend and made an incredible teammate. I really enjoyed that, and I really enjoyed having my whole family out for the weekend - Special thanks to mom for watching the kids all weekend and bringing them out for the fun times of the comp. Jacy (wife) made the tightest, neatest, turn in trays I've ever seen. Wow.
Saturday the Schryers hosted the previously mentioned Rib eating competition. 15 competitors surrounded the tables, each with a big tray of spares - 3 racks in total. (cut into individual bones) Once the bell rang, we all dove in. Things got messy in a hurry. I really didn't think 3 racks would be a problem, but there's no way I could have finished them. Fortunately I got closer than anyone else though... even Diva who managed to kick my ass through most of the time period... Somehow I still came out on top. Little bones she says. Hmph. ;-)
As for the rest of the competition... The butts and brisket were done early. I mean really early. I mean 5 hours before turn in early. But that's the way it goes. Technically they were only done a couple hours before I expected them to be done, and all was fine. Once they're wrapped and into the Cambro, they just get better and better as time passes... The brisket was actually a bit overcooked, but with some creative slicing we managed to do well with our tenderness scores. I was having so much fun I forgot about chicken, we were 15 minutes late getting it started. Through the rush we ended up getting them done 10 minutes early. I really liked how the sauce set up on that chicken while it rested on the Traeger for that extra 10 minutes, so I'm going to modify the timing to include that step in the future. Ribs I thought were overcooked until I sliced them up, then it was just a matter of choosing 6 perfectly cooked bones.
Chef's Choice on this day was turned in an hour after the last meat, which was just enough time to assemble and grill our entry. I was happy with it, and I think it will do well in the future, as soon as we figure out how to work with meringue and whipped cream in the heat and humidity. The thing just didn't hold together.
We managed to pull off G.C. two contests in a row... and with my whole family there to witness it I couldn't have been happier. After we packed up we took everyone out (6 adults, 4 little kids) to celebrate. Well where do you go celebrate on a Sunday night where the kids will behave? Ugh. Montanas. While the beer was cold, the salmon was dry and tasteless. But at least it wasn't more ribs...
Regina - Pile of Bones Western Canadian BBQ Championships
Results: 1st place Pork, 1st place chicken, 3rd place brisket, 3rd place ribs
Overall: Grand Champion
www.pileofbonesbbq.com
Well what a weekend... Our second competition ever. This event, in its second year, was on home turf in Regina. It was held at Rambler Park in Regina, a collection of ball diamonds surrounding a log cabin that formerly served as the Molson house, before being moved out there for use by a community organization. 17 teams showed up this year, mostly from out of province. They were encouraged by a financial incentive (aka gas credit) for the long drive. This was a great turnout for a second year event in Saskatchewan.
The Chef's challenge event this year was bunny, with each participating team given a half rabbit to cook as they pleased. First place went to Pigasus BBQ, with a very impressive Mexican theme including Frank's corn on the cob and icy Coronas. We didn't participate due to the fact that we were cooking for a 130-person wedding the same day.
New team member Gord managed to get the big meats on the cooker while we were still cleaning up after the catering job... These folks were light eaters so we took a lot of food back to the comp and served midnight beef sandwiches with slaw & potato salad. After that it was time to relax, do a little visiting, and get some sleep. We each managed to squeeze in a couple hours in the truck, then it was time to trim the ribs.
All four meats finished on schedule, actually the butts and the brisket weren't pulled off the cooker until about an hour before turn-in. I managed to prepare my own garnish this time, something I've never done before. Gord and Jacy figured it out too. I was pretty happy with all 4 meats, they all made it to the judges table in time, so it was time to relax for a few minutes and start tearing down. Sadly, Gord had to leave us to get back home and finish tearing stucco off the house... We were lucky have him as long as we did this weekend, but he missed the best part of the weekend!!
Didn't use the camera much, here are some highlights...
Camp Set up the morning of turn-ins
Slicing into the 13 lb brisket
Receiving G.C. trophies
Getting some feedback from C.J. Katz, who made a special effort to make some notes through the judging process and track down the cooks. (Judges don't know whose food they are judging, but they are sometimes able to piece it together after judging is complete)
Overall: Grand Champion
www.pileofbonesbbq.com
Well what a weekend... Our second competition ever. This event, in its second year, was on home turf in Regina. It was held at Rambler Park in Regina, a collection of ball diamonds surrounding a log cabin that formerly served as the Molson house, before being moved out there for use by a community organization. 17 teams showed up this year, mostly from out of province. They were encouraged by a financial incentive (aka gas credit) for the long drive. This was a great turnout for a second year event in Saskatchewan.
The Chef's challenge event this year was bunny, with each participating team given a half rabbit to cook as they pleased. First place went to Pigasus BBQ, with a very impressive Mexican theme including Frank's corn on the cob and icy Coronas. We didn't participate due to the fact that we were cooking for a 130-person wedding the same day.
New team member Gord managed to get the big meats on the cooker while we were still cleaning up after the catering job... These folks were light eaters so we took a lot of food back to the comp and served midnight beef sandwiches with slaw & potato salad. After that it was time to relax, do a little visiting, and get some sleep. We each managed to squeeze in a couple hours in the truck, then it was time to trim the ribs.
All four meats finished on schedule, actually the butts and the brisket weren't pulled off the cooker until about an hour before turn-in. I managed to prepare my own garnish this time, something I've never done before. Gord and Jacy figured it out too. I was pretty happy with all 4 meats, they all made it to the judges table in time, so it was time to relax for a few minutes and start tearing down. Sadly, Gord had to leave us to get back home and finish tearing stucco off the house... We were lucky have him as long as we did this weekend, but he missed the best part of the weekend!!
Didn't use the camera much, here are some highlights...
Camp Set up the morning of turn-ins
Slicing into the 13 lb brisket
Receiving G.C. trophies
Getting some feedback from C.J. Katz, who made a special effort to make some notes through the judging process and track down the cooks. (Judges don't know whose food they are judging, but they are sometimes able to piece it together after judging is complete)
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