Posts Tagged ‘bbq’

Back to the JACK!! Woot Team Diva Q is heading to the 25th Annual Jack Daniel’s World Championship Invitational BBQ

Today was a very exciting day. Surprising and shocking. We had our bung drawn for the Jack. Team Diva Q along with a whole lot of other amazing teams from all over the US & the International teams. We will be one of 3 teams representing Canada along with Prairie Smoke & Spice, plus Pistol Packin Piggies.

See you all in the holler October 25& 26th!

Jack Daniel's 2013 World Championship Invitational Barbecue, Jack Daniels BBQ

 

Congratulations to all the teams who got their BUNG pulled today:

4:20 Q
A Boy & His BBQ
B.S. Pitmeisters
Bad Bones BBQ
Bar-B-Q 101
Bavarian Smoke BBQ
Big Pig Inc.
Blazin’ Buttz BBQ
Blue Chip BBQ
Bub-Ba-Q
Caveman Cuisine
Deep South Smokin’ Que
Diva Q
DoRagQ
Drilling and Grilling BBQ Team
Fired Up Smokers
Flyboy BBQ
Fork U BBQ
Hoosier Favorite BBQ
HQO
I.A.B. 30 BBQ
Insane Swine BBQ
It’s 5 O’Clock Somewhere
JP Custom Smoke
Killer B’s BBQ
Lake House BBQ
Little Pig Town
Lo’ -N- Slo’ BBQ
Local Smoke BBQ
Missouri Shark Fisherman Club BBQ Team
Moonswiners
Philly Blind Pig BBQ
Pistol Packin’ Piggies
Pit Bulls Up In Smoke
Pork Patrol BBQ
Prairie Smoke & Spice BBQ
Q Haven BBQ
Q U Smokin Krewe
Serial Griller
Smokin’ In The D
Southern Krunk BBQ Society
Spitfire
Swinestone Cowboys
That’s the Way BBQ Go!
TheSlabs.com
TheSmokeRing.com
TippyCanoe BBQ Crew
United Pork Smokers
Velvet Smoke BBQ
Who’s Smokin Now
Wine Country “Q”
Woodward Barbeque
Wooley Bully “BBQ Mafia”

 

Congratulations to those teams with Automatic Entries to the Jack:
2 Broke Ass Texans
3 Eyz BBQ
Across the Track Cook-off Team
Bear Naked BBQ
Blazen BBQ
Can U Smell My Pits BBQ
Cool Smoke
Fatback Joe’s BBQ
Gilly’s BBQ
Hog Tide Bar-B-Que
Jo-Bawb’s BBQ
Left Coast Q
Lonestar Smoke Rangers
Parrothead Smokers
Pig Skin BBQ
QUAU
Qubed
Shiggin & Grinnin
Stubborn Bull BBQ
Swamp Boys BBQ Team
Sweet Swine O’Mine
Transformer BBQ
TRUEBUD BBQ
Warren County Pork Choppers
Wilbur’s Revenge
ZBQ
 

 

 

BBQ Crawl Season 2 !

BBQ Crawl Season 2

 

It became official yesterday that BBQ Crawl has been renewed for Season 2 ! Very excited to finally share this with everyone. Here is the press release segment about BBQ Crawl from Blue Ant Media/Travel & Escape!

Canada’s BBQ Champion Danielle Dimovski will be back for seconds with BBQ Crawl Season 2 (13 x 30 min). In its first season BBQ Crawl drew the largest audience of any of Travel+Escape’s original productions garnering an unprecedented viewership for an original production on the channel. Season 2 continues the journey in the American South. Kicking off in Nashville Tennessee and ending up in Kansas City Missouri, Danielle will dig deep into BBQ culture and explore new hotspots along the way. Produced by RTR Media, Season 2 will premiere Spring 2014

For the full press release please go here.

So here it is I just want to say Thank you. Thank you to all the amazing places we went in Season 1 Thank you to all of the owners and the places and the friends that allowed us into their worlds. Huge thanks to all of my BBQ family and friends and all the fans of the show. I am blessed beyond blessed to have you all along for this journey. The team at RTR Media rocks. They worked so hard on season 1 and they have been working for months already diligently for Season 2. Thank you from the bottom of my heart. I appreciate each and everyone of you all. We leave next week to start Season 2 -this year we kick off in Nashville there will be new places new adventures some new and old friends making appearances and of course awesome kick a$$ BBQ along the way. Can’t wait for you all to see it unfold. Big hugs much Love from me to you all!! XXOO Danielle

RTR Media  Blue Ant Media  Travel & Escape

 

BBQ Crawl Season 2

Visiting a BBQ Competition? Here are a few tips on BBQ Etiquette

Visiting a BBQ Competition ?

Brisket Turn in Box

Visiting a BBQ Competition?

Here are a few tips on BBQ Etiquette

 

  1. BBQ Teams have paid to compete – please note most take it seriously. Teams pay for everything from the competition fee to the meats and supplies.
  2. IF you see someone walking a turn in box (usually a 9×9 Styrofoam box) please move out of their way.
  3. IF you see someone walking a tray of food items please move out of their way.
  4. Do not under any circumstances ever take any food from tables within a competition site without asking first. Most competitions do not allow public sampling. Please visit the vendors to purchase food and support the event.
  5. Be respectful of the competition sites. Do not cut through a team’s site to get to another section of the competition area. That’s like walking through someone’s house.
  6. Mind your manners, your pets and your children. Children and their parents should be aware that there are hot grills and sharp knives at every site. Do not let your children or dogs run around team sites. Do not let your drunk friends run around team sites either.
  7. Do not touch another person’s grills ever…. without asking first.
  8. The clock rules everything at a competition. Teams need to turn in items on a specific schedule.  During those turn in times teams may not want to have a conversation or stop to talk. It is nothing personal. These times are approximately 1130am-2pm however at each contest times can vary.
  9. Please ask before taking pictures of teams preparing their entries or of the teams themselves. Some teams would rather not have pictures of their items out in the public.
  10. Some events have adult beverage tents. Please enjoy responsibly.
  11. There are quiet hours at every BBQ contest. Please respect them.
  12. Please come out to the awards ceremony and cheer for all the teams. The more the merrier.
  13. Ask questions from teams in the non-busy hours. We love to talk about all things BBQ.
  14. Visit team websites like www.divaq.ca  & www.kcbs.us for more information about competition BBQ.

 

BBQ Crawl – Travel Channel July 3, 2013 8pm EST

BBQ Crawl Official Logo

 

Super excited for all our friends family and US to be able to see BBQ Crawl. It will premiere July 3rd on the Travel Channel at 8pm EST for 2 back to back episodes!!

Hope you tune in and enjoy our road trip…it was delicious fun for sure!!

 

BBQ Crawl Travel Channel

Char-Broil 2013 All Star Event Atlantic Beach Florida

AllStarLogo_BLK180
It was a lot of fun to be once again be invited to the Char-Broil all star event. (Seriously does anyone ever turn down an opportunity to be in the sun for a few days>?) This year’s event was held in Atlantic Beach Florida at the beautiful One Ocean Resort. Glorious beach views and top notch amenities was the theme for the weekend. Really – this was pretty lovely to work and learn in this environment.

Jacksonville-20130418-09065

My fellow all star Char-Broil Bloggers were once again a blast to be around. You really need to check these folks out:

Meet the All-Stars

  • David Olson – “A Bachelor And his Grill”David Olson – “A Bachelor And his Grill”
    David the the author of A Bachelor & His Grill. His food blog is a mix of crazy delicious grub & original recipes, a travel log for his worldly adventuring, littering of semi-appropriate/sarcastic humor, & connection point with some of the most amazing, inspirational, & engaging people he has ever met….

    Read more →

  • Curt McAdams – “Live Fire”Curt McAdams – “Live Fire”
    Curt McAdams is an award winning competitor in all categories of several Kansas City Barbeque Society (KCBS) sanctioned competition events and a certified barbeque judge (CBJ) in that respected organization. Curt shares his passion for cooking over an open fire in photographs of his food on his web log Livefire. …

    Read more →

  • Julie Reinhardt – “She Smoke”Julie Reinhardt – “She Smoke”
    Julie Reinhardt is the author of She Smoke a Backyard Barbeque Book and hands-on partner of Smokin’ Pete’s BBQ in Seattle, a place she lovingly calls “a joint.” The fragrant aroma of smoke lingers in Julies clothes as she races between her duties as restauranteur, wife and mother….

    Read more →

  • Scott Thomas – “Grillin’ Fools”Scott Thomas – “Grillin’ Fools”
    The Grillin Fools are husbands, fathers, sons and good employees during the work week – but evenings and weekends their nearly-a-century of outdoor cooking experience blossoms and they become grilling super-heroes. OK – that may be stretching it a bit but they are busy grilling year-round grilling. …

    Read more →

  • Jane Bonacci – “The Heritage Cook”Jane Bonacci – “The Heritage Cook”
    Jane Evans is the author of The Heritage Cook, a web log celebrating the traditional ingredients and recipes of American family life. Jane hails from the San Franciso Bay area and her attention to the ingredients is influenced by the farms, orchards, ranches and nearby access to seafood providing an unending source of inspiration. …

    Read more →

  • Chef Christo – “Chez What?”Chef Christo – “Chez What?”
    Chef Christo Gonzales or simply “Christo” hails from New York and manages a busy schedule as private chef for individuals as well executive chef for two catering companies. A prolific cook and writer he shares his thoughts on food by contributing to more than a dozen web and social media outlets including photos of his creations….

    Read more →

  • Catherine Mayhew – “The South In My Mouth”Catherine Mayhew – “The South In My Mouth”
    Catherine Mayhew is the author of The HandyMom’s Guide to Grilling (Cool Springs Press) and the sassy southern lady behind the web log The South In My Mouth.  In her own words: “I think about lunch just after breakfast and dinner right after lunch.”…

    Read more →

CB-Tru-IR-top-banner1

The time was packed with information sessions on Char-Broil grills and accessories for the 2013 season and future plans as well. We learned a lot about presentations, TRU Infrared technology and photography.  Plus how can you resist marketing materials and information when it is held with the cutest paper clips ever.

Pig Paper Clips, Diva Q

Char-Broil is also one of the sponsors of the HGTV SMART Home located a short distance from our hotel in Jacksonville Florida.

 

HGTV SMART Home Cha-Broil

 

We got to tour the house and check out the really interesting Technology they use.

Of course we had to check out the grill station! (I need to get that lamp light over the grill it was gorgeous)

HGTV Char-Broil SMART Home Grill area, Scott Thomas

After the house tour we travelled to Mayhew Florida to visit a fish market. We had enjoyed some of the terrific Shrimp thats available locally and it was great to see cases of fresh shrimp and trawlers.

Christo Gonzales, David Olsen Char-Broil All Star Weekend Diva Q  Char-Broil All Star Blogger Weekend

There was a deep sea fishing trip booked as well but unfortunately due to high seas it was cancelled. Darnit. I was really looking forward to that.  However we all headed to the SPA instead. I know it was a tough call but I made the sacrifice and got a really cute pedicure instead.  The ocean views from the One Ocean SPA were gorgeous.

Char-Broil Spa

 

After the relaxation we had a very serious event. It was the 2013 Char-Broil All Star Throwdown Competition.  This is an annual event with no monetary prizes but bragging rights.  We randomly pull numbers to find your partner and then you get grilling. My partner this year was the lovely Jane Bonacci “The Heritage Cook” She was an excellent partner and we worked very well together.

Blackbox Competition Char-Broil 2013

 

 

The black box competition contained: Calamari, Semi Sweet Dark Chocolate, blood oranges, Prawns, Snapper, sun dried tomatoes & Collard greens. We were required to use every mandatory item.

We had old Bay seasoning, salt, pepper, thyme, parsley, olive oil, lemons and hot sauce as pantry items. Plus wood planks if we wanted.

I think we made something spectacular. We had 22 minutes. Thats all the time we had from start to finish to grill, photograph and present to the judges. Our judges were the VP of Char-Broil Marketing Michelle Zeller, a ONE Ocean team representative, and hosted by Marketing Specialist Mary Eitel from MKE Communications.

This was our entry titled Bounty of the Sea:

Bounty of the sea. Planked seafood entry

Our entry included:

  • Smoked Calamari stuffed with grilled shrimp, charred collards, finely minced sun dried tomatoes and seasonings
  • Louisiana grilled shrimp
  • Shrimp stuffed sea shells
  • Blood Orange chocolate reduction
  • Thyme grilled snapper

Jane made the absolutely amazing Blood orange,chocolate reduction for the plank that paired beautifully with the snapper.  Make sure you check out her Chocolate Monday post next week for the recipe.

The competition was intense and all of the teams put out some incredible food. Very glad to report that Jane and I won the competition and the bragging rights for the next year. Trophy widget will be coming soon from the always helpful Michael Williams Char-Broils Multi Media Content Specialist and Community Manager.

After the contest we celebrated with some refreshing cocktails and a wonderful Grouper dinner oceanside.  A great time was had by all. Its really great to hear of all the Char-Broil All Star’s successes. These are some seriously talented people that make amazing food!! Make sure to check out their blog Posts on Char-Broil and their own personal websites.

BBQ Cocktail

This event is always jam-packed with information, interesting education sessions and lots of laughter with my fellow Char-Broil All Stars. Looking forward to seeing them all sooner than later.

Just a reminder: 

As one of the Char-Broil All star bloggers I get to share a really great deal for my readers & followers.  Char-Broil has given me a code to post for the year for 25% off. Thats a big chunk of change to save.

Diva Q Big Deal

 

This code will give  25% OFF All Grills and Cookers on charbroil.com.  Pls note it is not applicable to parts but to grills & accessories only. This code & link below is valid until December 2013. Just use the code when you are checking out and click the link below:

 C13DD25

 

Char-Broil 4 out of 5 say its better

How to make a simple Kansas City Style BBQ Sauce

 Simple Kansas City Style BBQ Sauce

Ingredients
  • 2 cups brown sugar
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 2 tablespoon white sugar
  • 2 teaspoon ginger
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon kosher salt
Instructions
  1. Combine all ingredients in saucepan.
  2. Simmer until smooth and thickened to desired consistency—approximately 15 minutes.

The very best Jalapeno Cheddar Buttermilk Biscuits

http://divaq.ca/

Jalapeno Cheddar Buttermilk Biscuits

 

I take biscuit making from scratch very seriously. There are times when you need to use store bought mixes or pre-made but whenever you can from scratch biscuits are always better. They are a Southern tradition and one that of course goes extremely well with all things BBQ & Grilling. Over the years I have been trying countless recipes trying different methods. I had no real benchmark to go from I just knew what I wanted:

  • The flakiest of sections
  • Slightly crispy buttery base
  • tender interior

I can’t stand flaky people but for me a flaky tender biscuit is heaven.

Today after countless trials I achieved the very best biscuits I have ever made. They were all of my wants and more. This recipe is for a double batch I split the batch in two and added a heaping cup of shredded Old cheddar to one and shredded Jalapeno Cheddar to the other .

The very best Jalapeno Cheddar Buttermilk Biscuits

  • 4 ¾ cups             All-purpose Robin Hood flour sifted
  • ½ lb                      Unsalted Butter frozen then grated
  • 1 tsp                      baking soda
  • 2 tsp                      Clabber girl baking powder
  • 3 tsp                      Morton kosher salt
  • 2 ½ cups             Buttermilk (keep very cold)
  • 2 cups                   Shredded Jalapeno Cheddar Cheese or any other shredded cheddar

 

Place a stainless steel bowl in a freezer for 20 minutes prior to assembly.

*If you tend to have very warm hands rinse your hands under cold water for a bit. The dough and the ingredients need to stay as cold as possible.

  1. Preheat your oven to 425F
  2. Combine all of the dry ingredients into a chilled stainless steel mixing bowl
  3. Add the grated butter to the dry mixture and combine using a pastry cutter. The texture should be coarse and crumbly. Do not use your hands for this.
  4. Add buttermilk and using a spatula mix until just combined. *Do not over mix-the dough will be damp.
  5. Turn dough out onto a lightly floured surface.
  6. Sprinkle shredded cheddar over the dough.
  7. Working as quickly as you can pat the dough out into a rectangle and then fold in on itself a couple of times.
  8. Pat the dough into a rectangle approx 1/2 ” thick and cut into 32 squares. You can use a round biscuit cutter however any scraps you have leftover will make a much tougher biscuit. By cutting them into squares there is no scrap leftovers.  Handle the dough the least amount of time possible. The more you handle the dough the tougher your biscuits will be.
  9. Place 16 biscuits on each ungreased cookie sheet. The biscuits should be 1/4” away from each other for slightly soft & lightly crispy sides.
  10. Chill the cut biscuit squares in the fridge for 5 minutes. If you are omitting the cheese then brush the tops of the biscuits with melted butter right before placing in the oven.
  11. Place baking sheets in oven on the upper and middle shelf.
  12. Bake for 5 minutes then rotate racks
  13. Bake for an additional 5 minutes and check for doneness. Depending on your oven they may take 10-14 minutes to bake completely. It is very important to not over bake the biscuits.
  14. Remove biscuits from trays and place on cooling racks for crispier bottoms.
  15. Enjoy them quickly. They will not last. Trust me on this.
http://divaq.ca/

Plateful of biscuit happiness

 

 

Keep Calm

 

www.divaq.ca

www.divaq.ca, Keep calm & BBQ

 

il_fullxfull.271580978

 

 

Garlic Soy & Rosemary Marinated Flank Steak

http://divaq.ca/

Flank

The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.

Resource: Canadian Beef 

http://divaq.ca/

BIC_logo* One of my favorite sites for referencing all things Beef. Super friendly user site*

Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)

Ingredients

  • 2 lbs Flank Steak
  • 1 cup Soy Sauce
  • 1/2 cup Rice Wine Vinegar
  • 1/4 cup Fresh Rosemary finely chopped
  • 2 tablespoons Minced Garlic
  • 2 tablespoons Sorghum Molasses
  • 1 tablespoon Granulated Onion Powder
  • 1 tablespoon Freshly Ground Butcher Grind Black Pepper

Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.

Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.

 

http://divaq.ca/http://divaq.ca/http://divaq.ca/

http://divaq.ca/

 

http://divaq.ca/ http://divaq.ca/ http://divaq.ca/

 

 

Preheat grill to medium high heat.

Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes.  Flank steak must be cut across the grain when serving.  I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.

http://divaq.ca/

We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.

http://divaq.ca/ http://divaq.ca/ http://divaq.ca/

 

BBQ Crawl Sizzle Reel coming Spring 2013 Travel & Escape Channel

 

We have been on the road for a month already and time has flown by. We have traveled from Texas to Kentucky and lots of places in between. We still have a few more BBQ joints to head to and a couple more things to see. Our last stop and where we end this crawl will be at the American Royal in a couple of weeks. Its been a blast up to now with the crew who has been working hard.

Here is your very first look at BBQ Crawl coming this Spring 2013 on the Travel & Escape Channel produced by RTR Media. I hope you like it. Let me know what you think. Its my life on the road.

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