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.
Thursday, August 20, 2009
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)
Tuesday, July 21, 2009
Paul Kirk Class - Day 2
Day 2, Class Day! It started out early, we were there at 5:30 to begin getting ready for the day. Here are the first tents set up in the morning light. We would be cooking all 4 competition meats - brisket, pork butt, ribs, and chicken. These meats take a long time to cook so we had to start early.
Paul also taught us how to make our own custom spice rubs, how to mix bbq sauces (there doesn't seem to be an ingredient on this Earth he hasn't used or has some knowledge on how it will work in a rub, sauce, or mop), etc. He talked about trimming meat, selecting meat, cooking meat, cutting meat,etc. We talked about sausage, we talked about everything BBQ.
The legend himself, in the flesh. The participants all learned a lot during the course of the 14-hour day, there wasn't a single question Paul wouldn't answer.
Paul explaining the finer points of sliced brisket...
I was lucky enough to be teamed up with local competitor Kevin, who cooks under the team name Porkaholics. For one day only, we were the Smokeaholics... And the Smokeaholics cleaned up, winning first place pork butt and first place brisket. Too bad our chicken and ribs tanked!
All in all, an awesome day, an incredible weekend. I had so much fun talking to all the B.C. competitors, learning from them and just chatting about BBQ. I hope to make it back to compete soon. 2010 is looking good! I will see lots of these guys in Calgary over the labour day weekend at BBQ on the Bow.
Paul also taught us how to make our own custom spice rubs, how to mix bbq sauces (there doesn't seem to be an ingredient on this Earth he hasn't used or has some knowledge on how it will work in a rub, sauce, or mop), etc. He talked about trimming meat, selecting meat, cooking meat, cutting meat,etc. We talked about sausage, we talked about everything BBQ.
The legend himself, in the flesh. The participants all learned a lot during the course of the 14-hour day, there wasn't a single question Paul wouldn't answer.
Paul explaining the finer points of sliced brisket...
I was lucky enough to be teamed up with local competitor Kevin, who cooks under the team name Porkaholics. For one day only, we were the Smokeaholics... And the Smokeaholics cleaned up, winning first place pork butt and first place brisket. Too bad our chicken and ribs tanked!
All in all, an awesome day, an incredible weekend. I had so much fun talking to all the B.C. competitors, learning from them and just chatting about BBQ. I hope to make it back to compete soon. 2010 is looking good! I will see lots of these guys in Calgary over the labour day weekend at BBQ on the Bow.
Paul Kirk trip, Day 1 continued
Whistler! Made it! This was very exciting, I haven't snowboarded much in the past few years but this sure ignited the desire. Whistler is home to the Canadian BBQ Championships, held over the August long weekend, which we intend to attend in 2010.
A new joint opened up over the winter, BBQ Bob is a very successful competitor and BBQ cook, and I was hoping to meet him. That didn't happen in April but Bob managed to drive to Regina for the Pile of Bones competition so that goal was eventually met.
Just some of the awards won over the years. Bob has nailed down THREE Grand Championships so far in 2009, he's going to need more walls!
A new joint opened up over the winter, BBQ Bob is a very successful competitor and BBQ cook, and I was hoping to meet him. That didn't happen in April but Bob managed to drive to Regina for the Pile of Bones competition so that goal was eventually met.
Just some of the awards won over the years. Bob has nailed down THREE Grand Championships so far in 2009, he's going to need more walls!
Paul Kirk Class in Langley, BC Day 1
A great opportunity came up this winter, BBQ legend Paul Kirk was going to be teaching his all day Pitmaster class at the Well Seasoned Store in Langley. This event was made possible by Angie Quaale, head judge extraodinaire and a true ambassodor of BBQ in Canada.
I arrived bright and early on Saturday, and the class wasn't until Sunday so I had all day to explore.
First Stop: Granville Island market for some breakfast and food gawking.
One small section of the charcuterie display:
Had to hit the West coast BBQ mecca to check it out!
I drove up to Whistler for the afternoon, always wanted to visit but every time I've been to Vancouver there was never time. So here's a rest on the drive up:
I arrived bright and early on Saturday, and the class wasn't until Sunday so I had all day to explore.
First Stop: Granville Island market for some breakfast and food gawking.
One small section of the charcuterie display:
Had to hit the West coast BBQ mecca to check it out!
I drove up to Whistler for the afternoon, always wanted to visit but every time I've been to Vancouver there was never time. So here's a rest on the drive up:
BBQ'd Tri tip
Beef Tri-tip. Maybe my favorite meat in the world. It's extremely juicy, tender without being mushy, and is so packed with beefy flavour there's no way to describe it. I always cook it in the Weber Smokey Mountain, no water pan. The fat and drippings from the meat hit the fire, adding smoke and flavour you can't duplicate anywhere.
You think this looks good? Try it thinly sliced on a warm baguette, topped with fresh pico de gallo. And there's always lots of juice to dip in! Oh man.
Too bad it's a rare find in the Canadian prairies.
You think this looks good? Try it thinly sliced on a warm baguette, topped with fresh pico de gallo. And there's always lots of juice to dip in! Oh man.
Too bad it's a rare find in the Canadian prairies.
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