Posts Tagged ‘Barbecue Canada’
This past weekend we traveled to Kettering Ohio for the first time. It was a really challenging competition as our son ended up getting sick on the way and we spent a lot of time during the competition cleaning up his vomit. It was coming out of all ends of him and it was a hard battle to try to stay dually focused for the weekend. We did our best. We came in 7th overall with the only call of the weekend being Chicken (7th) out of 51 teams. It was a really nice location under some trees and we were well taken care of. we never experienced any issues with power, ice or having our questions answered. The organizers did a really good job!!!Also the breakfast was terrific from the Vets. They are an incredibly special bunch at this competition. We are thankful to have had the opportunity to go.
One of the highlights of the weekend had to be meeting with Curt McAdams from www.Livefireonline.com He is an incredibly accomplished photographer, bbq’er and all around a generally wonderfully thoughtful person. His blog is impressive and it has been given an accolade from Saveur as one of the sites they love.
Previously we had met Curt a few years ago at a Dr. BBQ class in Dettroit. It wasn’t until we were chatting that we realized we had both attended the same class. Curt also made the first BBQ fatty I ever tried. It was a moment I will never forget.
Curt took some pictures and captured some moments at the competition here are a few of them to share.
All images copyright 2010 Livefire Photography.
He took others as well but these are just a few. Thank you Curt for capturing some of our competition moments and thank you for the Killer brownies from Dorothy Lane Market. Wow. They were awesome.
Heres an event that is sure to be fun locally. Ill be in BC when it happens or I would be there for sure! Great town and area. Just a gorgeous setting for a rib cook off!
NAME OF CONTEST: Penetanguishene Curling Club RIB COOK-OFF
LOCATION: 8 Owen Street, Penetanguishene, ON L9M 1M8
Date: July 24, 2010
STARTS: 1 pm
ENDS: Party ends 1 am
CONTEST DETAILS AND PRIZES: This is a fund raiser for the Penetanguishene Curling Club. It is a FOR FUN ONLY RIB COOK OFF.
The winner will be chosen by People’s Choice.
The prize pool will be determined by the number of entrants!
(All registration money will be used in the prize pool.)
$150.00 per team.
Name: Jim Reichheld
Address: 8615 Hwy 93, Midland, ON L4R 4K4
Phone: (705) 241-6560
Tomorrow is a really big day in the world of Ted Reader. He will be attempting to break the Guiness World Record for the largest burger at Yonge & Dundas Square Toronto !
Join Ted while he makes his record breaking attempt and bid on the World’s Largest Hamburger. Proceeds from the event will be donated to Chef Ted Reader’s charity of choice, Camp Bucko; a charity/camp for children who are burn survivors.
Cooking begins around 4am, final plating between approx. Noon & 1:30pm.
Creating the World’s Largest Hamburger will kick off Chef Ted Reader’s press tour promoting his latest cookbook, Napoleon’s Everyday Gourmet Burgers. A 300-page cookbook featuring 110 recipes including vivid full-colour photos.
This is a coordinated effort between Ted Reader and his partners: Napoleon Gourmet Grills, Sysco (Honeymans Beef) and the World’s Largest BBQ Store – Ontario Gas BBQ.
|New Cookbook for Summer 2010!|
|One of the mainstays of summer—the iconic hamburger—leaps off the grill with the bravado of Ted Reader’s truly unique interpretations of how burgers can be prepared and enjoyed. With more than 100 inspired burger creations, made using the finest grills in the world, you will learn how to make more than just your plain, old hamburger.
Ted Reader’s mouth watering recipes will take you on a journey to Burger Heaven – each recipe is accompanied by a full-colour photograph guaranteed to inspire anyone who loves to grill and those with a passion for food. Ted also gives tips and tricks – selecting the ideal binder, how to grind your meat as well as shaping your burgers – so anyone can transform a variety of ingredients into a fiesta of flavour.
Whether cooking over gas or charcoal, Napoleon’s Everyday Gourmet Burgers provides directions for making the perfect burger every time.
Treat yourself and your friends to such unique interpretations on the classic hamburger, including:
Orgasmic Onion Burgers
Chilled Lobster and Avocado Burgers
California Smoked Turkey Burgers
Grilled Mushroom Risotto Burgers
The Jackinator Burger
Lamb Roti Burgers
I received a copy of this book a while ago and it delivers an incredible selection of burgers and wonderful food photography. The first printing has already sold out. Its that good.
I spoke with Teddy the other day about this burger attempt he was super excited and working like crazy as always. I typically talk with Teddy really early in the morning. We did this interview at 6am which for both of us busy with family work etc seems to be one of the best times to have a chat:
Here are some of the details he gave me about the burger:
The Bun weighs 150 pounds approx. and has been made by San Remo Bakery – It is an egg bread challah based burger bun with sesame seeds. It measures 40 inches diameter and it may end up being 15 inches thick.
The meat has been seasoned with Ted Readers Orgasmic Onion Burger Seasoning. They are utilizing a Burger Binder – with bread crumbs and it was designed to help retain the moisture. It was developed in a meat plant to meet CFIA regulations and has been Government inspected.
It will start with 300 pounds and may shrink to 250-260 pounds. The patty is 40 in diameter and 8 inches thick.It has 18% internal fat.
As Teddy states:
When it leaves the plant it has to be done properly. No health issues! We want people to be able to really eat the burger. This burger will be available on our catering menu for special events. We made it so that it can be repeated again. We want to make it or a smaller version available to the public.
The charcoal used for this record breaking burger will be Basques Hardwood Charcoal. It was important to Ted to use a Canadian charcoal of great quality.
The grill has been manufactured in Barrie Ontario at Napoleon – it is 48 inches square and has 3 main parts. It was a multiple person project just to design the grill and the hydraulic operation that will run it. Additionally the grill can be flipped with a dial. The grill is a cage and clamps the burger in place so the burger is firm and it doesn’t move.
The condiments for the bun will be very traditional: Lettuce tomato pickle and onion. There will be cheese on the burger 2 types : provolone plus grated fontina cheese
In Teddy’s words: I want to make a classic yummy burger 1 bun 1 burger condiments that’s it.
Additionally one of the great parts of this attempt is that it has been tied in to a charity that is near and dear to Ted Camp Bucko.
Camp BUCKO is a fun, safe and caring camp program free to kids ages 7 to 17 with burn injuries. Our residential setting encourages campers to participate in a variety of social, recreational and therapeutic activities that promote self-esteem, the development of leadership skills and fosters personal growth. At Camp BUCKO, kids have a place where they can be themselves without feeling different or alone.
I wish Ted and his attempt at breaking this Guinness World Record all the best. There were over 100 people involved in making this burger attempt and I have no doubt -Its going to be terrific!
Asparagus is in season now and its a great time to make lots of items with it.
This past weekend I made one of my favorite salads. Super simple and easy to make during the week or for a party.
Start with 4 pounds of asparagus washed thoroughly. For tips on how to clean & prepare & choose Asparagus please check out this website: The Ontario Asparagus Board.
Once the asparagus have been prepared its time to make the marinade:
- 1 cup Balsamic Vinegar
- 3/4 cup Extra Virgin Olive Oil
- 2 Tbsp Dijon Mustard
- 2 Tbsp Finely minced garlic
- 2 Tbsp Finely chopped chives
- salt & pepper to taste
Whisk this all in a bowl. Place these all in a Ziploc bag and marinate a couple of hours.
Then prepare your grill for direct grilling. I left one side without coals and one side was hot. This enabled me to do the asparagus in batches and as they were ready I pulled them to the cooler side.
Reserve any of the marinade from the Ziploc bag for use at the end. When they are all done drizzle the remaining marinade on the asparagus. This recipe serves 16- You can always adjust this recipe to larger or smaller quantities just remember 1 pound of asparagus = 4 servings
This dish can be served cold or warm. Also if you have any leftovers they are a great addition to pasta salads potato salads etc. For more Asparagus recipes make sure to check out Ontario Asparagus Growers Marketing Board.
Theres a new website online for sharing videos, BBQ tips and creating more BBQ communities:
Check it out and upload, watch and share your BBQ!