Well I am curious to see this weeks episode from Season 2 BBQ Pitmasters.

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.

BC was just a whole lot of fun and I was so glad to have the chance to go. I had an incredible experience just hanging out in Vancouver’s down town district. One of those times I was taken to a place that will stay in my top food favorites forever. Thomas Haas Chocolates. To die for. Angie introduced me to one of her indulgences the double baked croissant. Oh My Goodness. It is beyond good. If you ever have a chance go and get one. Flakey yummy super delicate crunchy not too sweet perfect mouthfuls of pastry and almondy goodness. So very indulgent. I will crave this forever.

Plus their chocolates are incredible little morsels of chocolate crafstmanship

My husband Vlad arrived in Vancouver (he had his own adventure of a cancelled plane and a 6 hour layover in Calgary) and we all had a good time getting ready for the competition.

After the multiples of trips around Vancouver etc to get supplies and stuff it was really time to head up the mountain to Whistler. Wow.

I got to go with Angie. I was so glad she drove since I don’t think I stopped taking pictures the entire drive up…. beyond beautiful majestic and captivating.

The competition was a lot of fun. Different to be at the base of a mountain. Never had so much luxury either. Our suite was gorgeous and HUGE.

Overall it was great to see everyone and a huge thrill to be there.

We came so close but we had to settle for a reserve Grand Championship. Pork Butt 2nd place Brisket 3rd place Chicken 8th place Ribs 11th place Congratulations were extended to Rob & Jacy from Prairie Smoke n Spice for their GC!!!!

Additionally the day before the comp we came in 10th out of 50 in burger and 3rd in King of the Grill with a 198 out of 200 pts out of 50.

We had a blast being on the mountain and I hope to go back next year. Thanks again to our hosts Angie and Dennis.

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.

We also headed out for some great food. super yummy.

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.

Season Premiere August 12 10pm EST 9 C

Ill be catching the blog up later this week. Things have been really busy since travelling to BC. Just got sent this recent video and thought to share it with you all!!

Plus make sure to tune in this Thursday August 12 to BBQ Pitmasters at 10pm EST 9C

You may just might recognize a few folks in the following video clips from TLC BBQ Pitmasters Season #2

http://tlc.discovery.com/videos/bbq-pitmasters/

Fun times with alligator. Believe me.

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.

I love a great short rib. I love beef ribs period.

I was craving some short ribs and had some company for dinner so it was a great night to make them.

Hovey’s Gourmet meats is where I got these beauties that had some terrific marbling and a good amount of beefy goodness.

I generously seasoned them with Traegers Prime Rib Rub and some additional sprigs of rosemary. Onto the grill for 3 hours at 250F.

While the ribs were getting happy I made a side salad. Sugar snap peas shelled, blanched and shocked.

Then I made the dressing. Thinly sliced red onions, segments of orange all marinated in a mixture of Kozliks Amazing Maple mustard, Sunrise Vinegar by Mr. Vinegar, salt, pepper, summer savory, and chives.

Tossed together and rested for a couple of hours in the fridge it was a nice fresh pairing contrasting  the decadence of the ribs:

Due to the heat wave we are experiencing we are eating dinner outside much later (thats my excuse and apology for the poor pictures). The ribs after 3 hours at 250F had some great color. I added 2 cups of low sodium vegetable stock to each pan and covered them to let them braise and tenderize for another hour.  I removed the pan juices and reduced them by half. I added some port and some grilled mushrooms. Served on the side.   They were lovely and delicious.

We paired the meal with a wonderful riesling!

Sunday. Hot as heck. I wanted something smoked but nothing heavy.  Took freezer inventory and found a HUGE boneless turkey breast.

Thawed the turkey breast and gave it a quick brine for a couple of hours.  Rinsed it off and generously sprinkled it with Plowboys Yardbird Rub.  Off to the Traeger at 225F till the breast read 160F. Glazed it with Smoking Stampede Beer & Chipotle BBQ Sauce.

Grilled some corn sprinkled with lime zest & chipotle, as well as some lovely onions and tomatoes I had purchased from our local farmers market yesterday.

Also raided our pantry for some black beans and a few other ingredients.

Super simple and super filling this salad was a wonderful meal for all of us.

Start with shredded lettuce:

Add a medley of black beans, grilled corn, tomatoes, red pepper, yellow pepper, grilled onions, fresh chives, salt & pepper.

Top with slices of tomatoes and smoked turkey with a little extra BBQ sauce

Drizzle on a little salad dressing we had creamy poppyseed in the fridge it worked well with the BBQ sauce.

Yummy for the kids and the adults.