Posts Tagged ‘BBQ addicts’
Well. Where do I begin. How about with a BIG Thank you.
It was an awesome night for a fundraiser at the Charlotte Room. It was a wonderful venue for this event. Can’t wait to go back. We all had an excellent time. It was amazing to see so many folks come out. I loved every moment of it. I was truly humbled by the support. Vlad and I cooked for a week before the event to make sure we had enough food for everyone. Right up until 230 am the day of the event I was still in the kitchen and let me tell you it was worth it!!
I first of all have to thank my Jack Team. They have been working really hard towards this fundraiser for a long time. Behind the scenes they plugged our event ran around and got things did more than you can imagine.
Diva Q official Jack Team for 2011
If it wasn’t for all their hard work we could not have put on this fundraiser. Or the support of all our sponsors listed above. I am really grateful for the help. You are only as good as the people that are with you in life and I tell you I am one lucky chick.
I have to say a HUGE thanks to all who came by from near and far. The dynamic duo from Team Eatapedia John Thomson and Paul Firlotte even came all the way from Ottawa to show their support. I adore the entire team. They are good freaking funny people.
John Thomson Paul Firlotte Wilfred Reinke – Photo Credit Wilfred Reinke
I tried to get around to everyone and I think it was near impossible. I did however get to chat for a bit with my BBQ Brother Ted Reader. It was only fitting that we toasted with a shot of Jack Daniels -
Diva Q & Ted Reader toasting with Jack Daniels
The team set up as much food as humanly possible at the Buffet. Mike Miller from Big Bone BBQ ran the kitchen for the evening. I could not have done it without him and Vlad they never stopped with Patrick and Jessie running everything to floor and raffle tickets too! Jason kept the prime rib cut and Jamie ran the door (and poker) with Jennifer and Jeff G. (My friends who came early helped set up and helped anywhere and everywhere) There was prime rib, chicken, ribs, pulled pork, beans and our legendary mac & cheese which almost caused a riot when it ran out. (*Seriously I promise to make 8 trays of this next time) I love Buster Rhinos BBQ products and a lot of it was used in our BBQ. There were abt’s and pig candy brownies and cakes too! With all of the buffet and everything taken care of I could actually talk with people. This was truly terrific.
Photo Credit Wilfred Reinke
There was so much laughter it was infectious. Nothing makes me happier than seeing a room full of happy BBQ eating folks. Many thanks to Scott & Tania from Culinary Adventure Co. for hosting our online ticket sales and all their help with their donations. I know I will be taking some of their classes and food adventures in the near future!
There were lots of prizes and raffles to be had including a very generous donation from Traeger Canada their Traeger JR with a digital temperature control !! thanks so much to all of our donors. There was an incredible assortment of BBQ products and foodie gifts galore!
Photo Credit Wilfred Reinke
So from now till the Jack I have 2 more contests and I will practice and then when I think I am done practicing I will practice more.
We are all set now to do our very best to represent at the Jack Daniels World Invitational BBQ. We are going up against the best in the world. I can’t wait. Thanks to all of you who came out sent support and helped us get there. You are all freaking awesome.
Congratulations !! BBQ Makes Everything Better wins Gourmand World Cookbook Award “Best BBQ Cookbook”
I was thrilled to read today that the book BBQ Makes Everything Better one of my top picks for Christmas Gift giving this year has won one of the most prestigious awards that can be won by a cookbook ;
Gourmand World Cookbook Award Best Barbecue Cookbook !!!
Huge congratulations to Aaron Chronister & Jason Day authors of the cookbook and owners of the awesome website BBQ Addicts. I am a huge fan of theirs and they are truly awesome guys.
Heres the review I did of their book back in April. Its a terrific book that I would recommend you get , give , share and cook from !!
I love MOINK balls. Just love them. So easy to make so easy to serve and one of the most perfect bites of BBQ happiness in my opinion. So I was more than pleased to get to make them for Jennifer Bain Food Editor from the Toronto Star.
Here is the LINK to the online article on MOINK balls. Glad to see Larry Gaian is getting some press for this as well as Jason Day and Aaron Chronister from BBQ Addicts – BBQ Makes everything Taste better!
For the recipe featured in the Toronto Star I used:
Hovey’s Gourmet Meats Ground Beef
Hovey’s Gourmet Meats Double Smoked Bacon
Traeger Prime Rib Rub
Butcher’s BBQ Honey Rub
Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
Diva Q MOINK balls
1 pound ground beef
1 pound double smoked bacon (slices cut in half)
2 teaspoons prime rib rub
2 tablespoons dried parsley
1 tablespoons garlic pepper
1/4 cup Butchers BBQ honey rub
1/2 cup Sweet Baby Rays Hickory & Brown Sugar BBQ Sauce
In a medium size bowl mix the ground beef and spices. Form into meatballs approximately 1 ounce each. Wrap each meatball with half a slice of bacon and secure with toothpick. Sprinkle the MOINK balls with Butchers BBQ Honey Rub.
Prepare the grill for indirect cooking. Preheat grill to low temperature approx 250⁰F (120⁰C). Use hickory chunks or chips depending on your grill.
Please note if using a gas grill the smoker packet will need to be replaced every half and hour.
Place the MOINK balls on the grill for 2 hours. Temp probe the meatballs ensuring they are at least at minimum 160⁰F internal temperature. When the bacon is crispy glaze with the BBQ sauce and turn the heat to 350⁰F (176⁰C) until the sauce is caramelized. Serve warm.
** Warning these are highly addictive!
I was inspired today from The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage.
I also had a pound of bacon in the freezer and some ground beef I found as well. I have done a few weaves of bacon before. On a few dessert recipes as well. This worked out extremely well.
3 lbs ground chuck
1 lb bacon (to wrap)
4 scallions finely chopped
1 teaspoon finely minced garlic
3 tablespoons BBQ Sauce
2 tablespoons Sisters Secret Fragrant Chili’s
1/2 lb good aged old cheddar
Bread crumbs to bind.
I mixed together all of the ingredients and added just enough bread crumbs to bind it together.
Then using a loaf pan as my mold I placed plastic wrap in the cavity. On a cutting board I made my bacon weave. I had 3 slices left over from the pound.Then I just inverted the cutting board over the loaf pad and let the bacon drape in.
After this step it is simply filling in half the ground chuck mixture, placing the cheese with the center, and covering with the rest of the ground chuck mixture.
Once this step is accomplished just adjust the bacon slices to cover. I used the remaining 3 slices of bacon to ensure I had full coverage on the bottom.
This needs to chill in the fridge for a couple of hours.
When your loaf is chilled remove from the mold. I placed mine on my frogmat. Just to make my life easier.
My Traeger grill was set at medium high heat. (300F) I used apple pellets.
I took it to 160F internal temperature.
Ok I admit I tried to wait. Really I did. My impatience got the best of me and I cut into it. OOey gooey cheese came out. I should have waited at least 15 minutes.
It still made for a great dinner.