Posts Tagged ‘Angie Quaale’
I want to take a moment to post my thoughts on BBQ Pitmasters before our episode airs. I have read a lot of negative comments on various BBQ boards twitter and facebook. We knew there was a complete format change this year prior to going in. It was public knowledge so no secret about that. In fact I looked forward to the opportunity to BBQ something other than the typical 4 meats.
I really do believe a pitmaster should be able to handle more than just those 4 meats ribs chicken pork and brisket. I think a pitmaster should handle the various obstacles thrown at them. No where did it say this was a typical MIM, KCBS, PNWBA, FBA etc contest. Its just bbq on tv. So maybe call it BBQ and grilling entertainment>??? People need to lighten up a bit. Please note I also have no problem any more using the term BBQ to describe making hot dogs on a grill or even something like grilling asparagus. I used to cringe at it but over time I realized there were so many ppl using the term BBQ to describe something else that I figured it didn’t matter to me as long as people were getting together enjoying great food in the company of their loved ones and friends. For those of you that think this show was scripted let me tell you for sure 100% it wasn’t. However I will tell you it was the biggest challenge of my bbq career to date and the hardest competition I have ever endured. It took real stamina, knowledge and quick thinking on the parts of all of the teams that went and did this show. Win or lose every single team that appears should be commended for taking on this competition.
We were in California in 110F or higher temps for the entire time. We spent the vast majority of our times standing up racing around or generally plotting our next move. Yes there were times when we did some BS smack talking (and seriously it was hard to keep a straight face on it LOL) but overall when you are BBQing among friends it really is just a bunch of posturing and BS I love the guys we went up against.
What a fun time we all had Big Poppas Smokers, Big Mistas BBQ and the legendary Johnny Trigg. I absolutely 100% enjoyed myself with our team of my husband and my BBQ BFF Angie. I would do it again in a heartbeat. We had a lot of giggle times and a lot of stressful times but overall I am really happy with how it all went down.
Hope you watch the show. Just take it for what it is a whole lot of fun and entertainment.
Well I am really behind in my blog posts but I thought I should share a few pictures and results from the Canadian National BBQ Championships in Whistler BC as well as my trip overall.
I flew out earlier this summer to spend some time with my BBQ BFF Angie Quaale teach at her incredible gourmet food store Well Seasoned and while I was there compete.
It was a culinary indulgent trip for sure. BC is where my Mom was born and I have not been since I was just a few months old. The first thing I said after getting off the plane was holy crap those mountains are huge.
*Please note this picture was taken by Ralph Maughan
You see no picture does them justice to get their magnitude and their impressive size and beauty. Gorgeous breathtaking and majestic don’t seem t do them any justice as an adequate description.
Also I have to state the people of BC are seriously laid back. They take their relaxation very seriously. Shortly after getting off the plane we headed to Granville Island. Now this was an incredible place to spend the day just hanging out eating some of their delicious local fare and well of course having a few cocktails.
Wandering around the streets of Vancouver afterwards with my hosts Dennis and Angie was a whole lot of fun. There is so much to look at and see taste and experience that it is a bit of sensory overload.
After spending the day being tourists we proceeded to the beach at English Bay for the evening to watch one of the most incredible fireworks displays at the Symphony of Fire from Team Spain. We had a very long extended and relaxing meal with a whole lot of cocktails.
Here is part one of some video from the event.
It was an incredible way to end my very first day in BC.
The next day was all about relaxing kicking back and just getting caught up.
To top it off we went to a comedy club contest. This was held in a not so savory part of the city and was an adventure in itself. Some of the comedy was so horrible it was funny. The highlight was a friend of Angies – Art Factora who was funny, truly funny and kept us laughing long after he came off stage. they also served PBR a favorite beer of mine.
I also held a couple of recreational BBQ classes while I was there. I taught a class on ribs and also a class on BBQ desserts. Well Seasoned has had chefs from across the world come and teach at the store everyone from top TV Chefs to local favorites. Their course calendar is packed to the hilt with culinary excellence and opportunities to learn.
On another day we headed out to lunch with Anthony Sedlak famed Chef and star of the MAIN on the Food Network. Funny guy who likes to stand on his head. A lot. He was great company to have lunch with and I am really looking forward to seeing his various projects come to fruition. We tried a new burger place Romer’s Burger Bar and by the descriptions on the menu I was really looking forward to my burger. Sadly the burgers lacked in taste texture and overall appearance but the company I had more than made up for the poor meal.
One of the all time best meals I actually had during my stay was in Angies and Dennis’ backyard. we had a truly divinly decadently delicious halibut that Angie crusted with Salt & Vinegar potato chips. It was incredible. Dennis had caught the halibut himself. Paired with some fresh veggies, salads and a couple of bottles of wine this was by far my favorite meal from the entire vacation.
We also did girly things like get pedicure and one other thing I never ever thought I would do … we got tattoos. Yup. Tattoos. You see I have been calling Angie and I and a few other ladies of BBQ sisters in Smoke. Angie one day called me a said in her ever so exuberant voice you know we should get tattoos when you come to BC….. and so we did. She got hers on her leg and I got mine on my wrist. I won’t kid you it hurt like heck at first but the pain went away and I am so happy I did it. There are a few other ladies now that have plans to get the same tattoo as well and thats going to be pretty awesome.
We had to prep and get supplies for the competition in Whistler so we ended up doing some shopping and of course did a little trip to Washington as well. One of the great things about BC is the availability of incredible produce and meats everywhere you go.
I have to go into more detail about one of the places at the Granville market.
Oh My goodness this place is an amazing culinary feast. We went back to Granville to stock up on munchies for Whistler. This is where I fell in love with an incredible charcuterie place called Oyama Sausage Company.
They make everything themselves. Pate’s, hams sausages terrines salamis cured smoked meats you name it they have it and its all delicious. I want to go back and try every single thing they make. Everything.
Day 12-25 Days of BBQ blogging.
Came across an interesting topic on twitter the other day. BBQ Cookies.
Now my dear BBQ buddy Angie Quaale from Well Seasoned has been making Bacon Chocolate Chip Cookies for some time and getting rave reviews for them. I don’t doubt they taste fantastic since she is such a great BBQ’er and chef in general. Bacon in any recipe will get my attention.
However I have never come across a recipe that calls for BBQ sauce and pig candy in cookies…
This lead me to contacting Tom from Big Butz BBQ Sauce for the recipe and to find out the inspiration for them comes from. Gourmet Girl Magazine is one of my favorite twitter (@TheGourmetGirl) people outside of the BBQ world.
Straight from Tom here is his own words and recipes…
Big Butz Quekies
BBQ Sauce infused Shortbread with Pig Candy Crumbles Cookies.
Recently I heard about this thing called a Virtual Holiday Cookie Crawl that Gourmet Girl Magazine was doing . They said they were looking for people to post recipes of their favorite or unusual cookie recipes that they had come up with for other people to try and enjoy. Now, I am a BBQ Sauce maker, not a baker, so this wouldn’t seem like something for me but, then I got to thinking, “Who says you can’t make a BBQ Sauce flavored cookie?” After all, the way I looked at it, cookies are sweet, BBQ Sauce is sweet (especially our Cranberry flavored sauce), so it can’t be impossible. After some research and thinking about the different flavors of cookies I’ve had over the years, I began to do some tinkering. Until finally I came up with Big Butz Quekies! At first glance these may sound like the strangest things ever but, just one bite and you’ll be amazed. This is the entry that I came up with for Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl
Cookie Dough Mix
(Makes about 2 dozen)
1 ¼ cup All Purpose Flour
½ cup White Cornmeal
¼ cup Cornstarch
15 tbsp. Stick Butter
½ cup Confectioners Sugar
½ tsp. Salt
3 tbsp. BBQ Sauce (Big Butz BBQ Sauce preferred)
4 Strips Pig Candy (Recipe to follow)
First mix together the flour, cornmeal, cornstarch, and salt in a large mixing bowl. You can use a sifter to do this, I just use a fork to stir it around for a few minutes until there are no lumps and everything appears to be blended together evenly. In a separate bowl, start by creaming the butter (for easy figuring, it’s one tablespoon shy of 2 sticks of butter). Once the butter is smooth, stir in the sugar. (It is best to leave your butter out for it to soften but, if you must, you can microwave it at 10 second intervals. Do not let it melt!) Add the BBQ Sauce to the butter and sugar mixture and stir until completely blended in. Take your butter mixture and add it to the dry mixture by cutting it in.
Continue stirring until the mixture takes on a dough like quality. Chop up the pig candy strips into bits and stir them into the dough. Once everything has been thoroughly mixed roll it out of the bowl onto some plastic wrap. Seal up the dough in the wrap, flattening it into a large puck shape in the process. Place the wrapped up dough in the fridge for an hour all the way up to overnight if you need to. When ready to bake, preheat your oven to 375° and take dough out of the fridge. Knead the dough and roll it out into a log shape that is about a 1 ½ inches in diameter. Cut the log in half with a knife and place half back in the fridge.
Start slicing pieces about ½ inch thick or divide over and over again until you get 12 even pieces. During the slicing process you may have to continue to rotate the log to keep the pieces as round as possible. Lay pieces out flat on cookie sheet. There is no need for greasing or spraying oil on the sheet. Place sheet in oven and cook for 13-15 minutes. Cookies will be brown around bottom edges when you take them out but the rest of the whole cookies should not be. While cookies are baking, lay out a sheet of wax paper.
When cookies are done, use a flipper and immediately remove them from the sheet, and place them on the wax paper to cool. Repeat the same process for the second log. Cookies will come out soft but will firm up as the cool and will really stiffen up if placed in the fridge inside a sealed bag. For serving, I recommend providing some BBQ Sauce for dipping the cookies into to really bring out the BBQ flavors. This recipe works with any of our BBQ Sauce and can bring a whole new dimension when using our Hot flavors. For those who are looking for the ultimate in making these cookies, one could attempt to use a Big Green Egg or Bubba Ho Keg type cooker to do it and would truly have made BBQ cookies.
(Makes enough for 2 batches of Big Butz Quekies.)
1 package Thick Cut Bacon
1 cup Brown Sugar
¼ cup Chile Powder
¼ cup Kosher Salt (or less)
Quite a few people already have their own recipe for Pig Candy. This is a quick and easy one that I came up with and can be made in the oven. Preheat your oven to 375°. Mix sugar, chile powder, and salt together in a bowl. Lay bacon out on a Jelly Roll Pan or standard backing sheet (there is going to be plenty of grease). Coat bacon evenly with mixture and place pan in the oven. Let cook for approximately 20 minutes or until bacon appears to be cooked and sugar mixture has caramelized on the bacon. Remove bacon from the oven and let cool for a few minutes. After bacon, or now Pig Candy, has cooled for a few minutes, place the strips on another baking sheet lined with paper towels to soak up the grease. You might have to do this a second time to get all the extra grease off. Once fully cooled, your Pig Candy is ready to be used in your Quekies! Or, you can always just eat it by itself.
Thanks very much to Tom for sharing his recipes.