Posts Tagged ‘Canadian BBQ’
The weather was grey and overcast the entire trip.. Mass pockets of rain hindered what is usually a beautiful scenic drive.
Getting to the Jack and our hotel as fast as possible was our goal. We had decided that it would be in our best interests if we drove through the night as much as we could safely.Vlad – drove 99% of the way he is a trooper!
There were four of us in the truck from the team – Vlado, Jamie, Mike and myself. Lets just say the ratio of testosterone to estrogen was a bit skewed. The boys talked about sports and argued the validity of their teams. Jamie had downloaded a lot of 80′s music that was great to listen to. Mike was in charge of candy procurement and snacks.With all the rain and fog and mist we didn’t take a lot of pictures but how cold you miss this Dinosaur LOL
It seemed like it took forever to get here. It almost did – almost 28 hours after we left we arrived in Nashville.
Now I am a very superstitious BBQ lady and I believe if you have done something in the past and it has worked then you should repeat the process. SO off to Jack’s BBQ for some food and a slice of chess pie. Just like I did 3 years previously.
At Jack’s I made sure to pet his pig at the front. Then we grabbed a couple of plates of food to share with each other. I think it is really important to try as much BBQ as possible wherever you are. I think it is a lifetime of learning about the different ways ppl make BBQ.The guys about to Chow down! left to Right Mike Miller, Vlado Dimovski Jamie Parisi
It was a good meal and a great kickoff to our time in Tennessee.Texas Sausage, mustard greens and sweet potatoes all of it was delicious. Great memorable beans, cornbread, delicious brisket also ribs, pork and mac & cheese.
After Jack’s BBQ we finally got to our hotel in Tullahoma TN and after cleaning up it was time for a few cocktails and talking to some of the teams that had already checked in.We love Motts clamato caesars and Yeungling and we are well stocked for the next few days! Libations at the hotel with some of the fine folks from Smokin’ Hoggz
That’s it for day 1 !! (well that’s all that can be published lol) Today we are off to the legendary Mrs. Mary Bobo’s
We went to this contest as a family. It was a super nice change from the Royal. I love being with my family at BBQ contests. The route to and from PA was spectacular with all of the fall foliage.
The contest was a KCBS & MABA event. KCBS categories Chicken Ribs Pork and Brisket and MABA categories Weavers Bologna, Bell Evans Chicken Wings Bell Evans Leg and thighs plus dessert.
I got the shock of my life when we received our products to use in the auxiliary categories. The Lebanon bologna was unlike anything I had ever seen before. It is much closer to a sweet summer sausage. I had no idea what to do with it. My plans went out the window as soon as I saw it. I had never entered a bologna contest ever. Both the bologna and the wings were submitted on Friday night so it was a busy evening.
So I cubed it up and slathered it with Sam Dog BBQ Mustard Sauce and a few other ingredients. Placed it in one of the Traegers and let it smoke for 4 hours until all the sides were caramelized. Lets just say it wasn’t pretty, but it was super tasty. We put it in our individual containers added a shot of Forty Creek whiskey as a chaser and sent it off to the judges.
We also competed in the wing category. I love categories with open plating and we had a lot of fun with this one. We decided to give the judges some of our Yeungling beer as a side to the wings. I mean really who doesn’t love wings and beer?? I wish we could have tried one of teh wings but we had so few to work with (Meat was supplied) that we just had enough to barely fill the plate.
The rest of our Friday night was spent socializing. There are a lot of teams we got to catch up with including one of my Sisters in Smoke Jenny from Black Cat BBQ.
After a few libations I headed off to bed for a couple of hours. It was a lovely albeit cold evening. Perfect for me.
When I woke up one of my other neighbors was up and stoking the fire in his Jambo. Mike Richter is an uber BBQ competitor. Currently ranked #3 in the KCBS TOY. He is super kind and nice to chat with I am glad to call him a friend. I don’t get to see him or Barb often enough.
Then as the sun rose I took a bit of a walk about. Got to visit with the Smokin Gnomes, Tim, Tiny’s BBQ, and a whole lotta other terrific people.
The time got away from me a bit and I put on my Bell Evans best legs contest meat a bit late. Grill Grates came to the rescue and we turned in grilled chicken. It was tasty chicken. Much different from our normal KCBS chicken.
I can blame the time getting away from me on one thing. Donuts. Seriously damn good donuts. The biggest box of donuts ever that was provided to the teams along with coffee too! Like a moth to a flame I was entranced….
The rest of the entries including dessert last went off without a hitch. They went in the boxes fine but the brisket was dry and I tried a couple of new presentations that I was thinking of doing for the Jack next weekend. I figured if the brisket came in above DAL well then the judges were going to be very generous.
The awards ceremony time came and we headed off.
To my absolute shock we got a 1st place in bologna. LOL still makes me giggle.
We also took a 3rd in dessert 4th in wings and a 4th in Pork. The judges were uber generous and gave us 39/47 in brisket. They didn’t like our ribs 23/47 or our chicken 24/47 overall coming in at 21/47. Ugh. The Bell Evans BEst legs I am not sure where we ended up as they only reported to 5th place.
Huge congratulations to Aporkalypse Now (aka Myron of the North) for their GC and to Lo & Slo BBQ on their RGC and to all who competed!
So that’s it for regular comps for the year for us and we are now packing for the Jack next weekend. Hopefully we come home with at least 1 of these again that would be spectacular !
I just need to get through catering a wedding and a baby shower this weekend plus a couple of soccer matches with the kids- a presentation at school and then driving there for 18 hours. I’ll sleep when I am dead. God bless the staff at Starbucks. They are keeping me upright with all the caffeine I am consuming.
Wow. What a trip. What a challenge. I am still sleep deprived and catching up on blog posts……
I flew into Kansas to compete in the American Royal Invitational and the Open. It was a blast. Absolutely exhausting and completely absorbing.
I am lucky to have some great friends all over. Truly once again let me repeat BBQ people are awesome. They do anything and everything to help. So with friends like Andy & Kim Groneman and the Early family, I had everything I needed to compete. Bare bones but all of the essentials. A complete kitchen with an FE and a charbroiler, a Tent a cot, some coolers and friends to help. I had stocked up the previous day with Kim at BBQFans, Liberty Fruit and the hen house and I was all set.
However I will say my site had to be one of the worst possible locations ever. Horrible would be an understatement. I was right along the end of the entrance (AKA HALLWAY OF HELL! – see below) for the folks heading into the dark side and when they wanted to drag their drunk obnoxious loud asses home they had to go right by my site again.
Then there was the lovely* cleaning crew located right around the corner that seemed to take great joy every morning at 3am waking all of us up with their noise. They didn’t stop till well past 7 or 8 am.
Total sleep for 2 days less than 6 hours. Total times I wanted to throttle someone ————- I can’t count that high.
Sleep deprivation aside it was a challenge. I have only cooked on an FE 3 times prior to this. Thank fully I had taken Butcher BBQ and Plowboys class and they covered how they run their meats in their FE’s In addition Andy was uber helpful. Anytime you do 2 contests back to back it is a challenge
I got to spend some time socializing with friends and thats a big part of getting to go to the Royal
I also had a couple of Texans – Chris Jones and David Henry plus Neil Strawder with me to run boxes and to help where they could. That was a really fun part of the weekend. Loved hanging with the guys.
I also got to spend time with a Legend and dear friend of mine Dave Raymond from Sweet baby Rays. I love this guy. He rocks.
The Royal is an interesting contest. On day one for the Invitational I came in 88th out of 141 and in the Open 81st out of 498 . Not stellar by any means. It was a challenge and I am really glad I did it no matter what the results. It was an excellent personal challenge just to get through it all. I know I made some good BBQ.
Another huge highlight for the weekend had to be participating in a steak throw down as part of the KCBS tour !I got to compete against Heath Hall of Pork Barrel BBQ Fame. We had a blast with this and it was tons of fun!!
I had a huge surge of patriotic Canadian pride seeing 2 of my fellow countrymen Tim Brown and Daryl Maybanks from Can’t Stop Grilling take Reserve Grand Championship in the open!! They had a rough Invitational and came out on top HUGE congrats to them both and for also using Kingsford as it doubled their prize money!! WTG guys!!
Congratulations to all who got their name called and to everyone who just survived the Royal again!!
Results for both Days Invitational (Congratulations Tippycanoe BBQ Crew GC!) and Open (Congratulations Motley Que Crew GC!)
I am a big believer in using a grill to its full capacity when you light it up. No reason to do these one at time. One of the things I like to do is stock up my freezer with smoked garlic for the winter. It freezes really well and its super handy to have on hand to add to soups stocks dips (try making an aioli with it) and even served as is on toast points or crusty bread drizzled with a good quality olive oil.
- 20 bulbs garlic
- 1c Extra virgin olive oil
- ¼ c black pepper
- ¼ c kosher salt
- Hickory wood chips
- aluminum foil
- Preheat grill medium high heat creating an indirect fire zone.
- Using a knife, cut off 1/4 inch of the top of bulbs, exposing the individual cloves of garlic.
- Place the bulbs in a half size disposable aluminum pan
- Drizzle the olive oil on the bulbs.
- Sprinkle the black pepper and kosher salt on the bulbs. You can also substitute blended salts like chipotle or porcini for an added flavour bonus.
- Take 1 handful of hickory wood and create a smoker packet using foil or use a smoker box.
- Place the pan of bulbs on the indirect side of the grill. Add smoker packet to direct side of grill. Replenish smoker packets ever 30 minutes.
- After 1 hour cover the pan with foil. Continue until the cloves are softened and light brown in color.
- Remove from grill and cool completely. Package the bulbs individually in for the freezer. Use within 3 months.
- Use in soups, stocks, on toast points and anywhere you love garlic.
This morning its all about veggies (and tofu too!) on Ontario Morning with Mike Ewing (Filling in for Wei Chen) here are a couple of the recipes I talked about
Grilled Brussel Sprouts
- 1 lb Brussel sprouts cleaned and trimmed
- ¼ cup butter melted
- Granulated garlic
- Fresh thyme sprigs
- 1 BBQ buddy™ pan
On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.
Optional : drizzle with a very good quality Balsamic vinegar or truffle oil just prior to serving.
BBQ Spaghetti Squash
- 1 large spaghetti squash halved
- 2 tablespoons canola oil
- 4 sprigs thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoon butter
- 2 tablespoon grated Parmesan cheese
Brush cut sides of spaghetti squash with canola oil and pierce multiple times with a fork. Sprinkle on thyme, salt and pepper. Grill indirect on medium high heat for 3/4- 1 hour until squash is softened. Using tines of fork scrape the squash to create strands. Top each half with 1 tablespoon butter and Parmesan cheese. Serve warm
Diva Q Sweet Potato Casserole
- 5 lg. sweet potatoes
- 1/2 c. butter, soft
- 1 tsp. vanilla
- 1/3 c. milk
- 1/3 c. Butter
- • 1/2 cup packed brown sugar
- • 1/3 cup all-purpose flour
- • 3 tablespoons butter, softened
- • 1 cup chopped pecans
Heat grill to medium high heat. Poke washed sweet potatoes with a fork multiples of times. Wrap in foil and place on grill.
When potatoes are fork tender (depending on size anywhere from 30-45 minutes) remove and set aside to cool a bit.
When cool enough to handle use a paring knife and remove skins. Mash 1/2 cup butter with sweet potatoes.
Add brown sugar, vanilla, milk and butter mash well. Pour all of this into a well greased oven proof 9×12 dish
In a bowl mix together the sugar, flour and cut in butter till a coarse crumble. Add the pecans and sprinkle this mixture over the sweet potatoes.
Place back on the grill indirect at 350 degrees for approx 30 minutes. Serves 8.
Portobello Veggie Heaven Cheddar Burger
- 12 Medium Portobello Mushroom Caps
- ¾ cup Extra Virgin Olive Oil
- ¼ cup Balsamic vinegar
- 2 tsp minced garlic
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp oregano
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 12 Ciabatta buns
- 1/2 cup butter melted
- 4 large ripe avocados mashed
- 6 roma tomatoes seeded and finely chopped
- 1 cup minced red onion
- 3 limes zested & juiced
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup chopped cilantro
- ½ tsp chipotle powder
- 12 slices Bothwell Red Hot Chili Pepper Jack
- 12 pieces roasted red pepper
- Thin slices of red radish
- Curly leaf lettuce
- Preheat grill to medium-high, 450–550°F
- In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
- Assemble ingredients for guacamole in a medium bowl. Chill until ready.
- Grill the mushroom caps 6-7 minutes per side or until softened.
- Brush buns with melted butter and grill, turning often until golden.
- Top each of the mushroom caps with slice of Thornloe Sundried Tomato & Basil Cheddar return to the grill for 1- 2 minutes & close lid until the cheese has melted.
- Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.
*Always ensure prior to grilling burgers that your grill is well cleaned and oiled.
Grilled Tofu with Tamarind Glaze
- 1 block extra firm tofu
- 2 tablespoons canola oil
- 2 tablespoons tamarind paste
- 1 tsp ketchup
- 1 tsp dijon mustard
- 1/4 cup warm water
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Cheeses that can be grilled:
Halloumi – Halloumi is the traditional white cheese of Cyprus . It is delicious when grilled .
Guernsey Girl - Upper Canada Cheese Company Delicious and fun to grill.
Great products to use with grilling veggies- Alcan BBQ Buddy available all over Canada at major retail chains and supermarkets.
Weber Veggie Basket available from Ontario Gas BBQ
Frogmats - Great for indirect cooking
I know this came as a huge shock but we did it. We being Tim Brown of Can’t Stop Grilling, Steph Legari, Team Eatapedia and my own team Diva Q !!
Check out what Ron Eade Food Editor Ottawa Citizen had to say about the event on his blog.
The Canadian teams swept the BBQ competition at the US Ambassador’s Residence 4th of July Celebration in Ottawa Ontario. Team Eatapedia and their Chicken recipe took 1st, Steph Legari took first with his rib recipe and Team Diva Q took 1st with our Pork Butt recipe. To say it was a thrill is an understatement.
We were required to submit all three categories and enough samples for 15 judges all within a 10 minute window. It was challenge for sure and I was glad just to get through it.
The team rankings were as follows after the tabulations from the acclaimed accounting firm Ernst & Young :
- Can’t Stop Grilling
- Diva Q
- Natural Born Grillers
- Military Chefs
- 1st Choice Catering
- Steph Legari/Team Eatapedia
Plus on top of it all early on the morning of the 4th I did a short TV segment with John Woods the coordinator of the event for Canada AM. I am thankfrul the other teams were there to help set everything up. We even made sure to have a balance in BBQ’s – the Blue Ole Hickory Mailbox that NPG has won with so many times and the Pink Traeger Pig
On any given day the results could have been vastly different – However the real secret I do believe in the Canada over the USA win was the fact that we shared one of our favorite libations the Canadian Award winning whiskey Forty Creek. You need to spread the love & share with your fellow BBQ’er always with no egos, just making good BBQ and having a ton of fun-
The last time I made this was 2009 and we will be doing one again in the near future for the big game. This is a party sized appetizer of enormous proportions – deliciously decadent…Absolutely this is one of my all time favorites from the grill…
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.
This has to be one of my all time favorite dips. Perfect for when company is coming over, game nights and anytime you need to get your nosh on.. Super yummy and versatile you can add spinach, artichokes and many more ingredients ( crumbled bacon or sausage) to make it different each time.
- 2 packages cream cheese (16 oz)
- 1 cup shredded aged old cheddar
- 1 cup shredded pepper jack cheese
- 1/2 cup finely minced smoked bacon
- 1/4 cup finely minced chives
- 1 tsp Sriracha Hot Chili Sauce
- 1 tsp Smokey Mountain Smoker’s Chipotle Rub
- 1/2 tsp. black pepper
- 3 jalapenos seeded membrane removed finely diced
For the dip:Mix all ingredients in a disposable medium sized aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot.
For the breads use any you like whether it be a French baguette sliced thing, triangles of pita or Naan. With any of the breads simply brush with olive oil sprinkle on some freshly cracked black pepper and a sprinkle of salt. Grill each side on high heat and serve on the side with the Jalapeño Dip
In my never ending search for BBQ recipes I thought I may go in a whole different direction today. BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.
I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.
- 2 cups OO flour
- 2 tablespoons olive oil
- 3 eggs
- 1 tsp salt
Egg wash – 1 egg mixed with 1 tablespoon water.
Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.
Knead until the dough is smooth and elastic.
Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.
Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta. (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)
Decide on what you would like to stuff them with. Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:
Step 1 – Have a dinner party and overcook the ribs.
Step 2- shred the ribs and freeze.
Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)
I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.
In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together. I used a new prune and sweet chili BBQ sauce I came up with for the filling.
I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.
In my never-ending search of satisfying recipes for leftover BBQ I haven’t much discussed what I do at breakfast time. I don’t eat breakfast during the week. Its only on the weekends that I personally sit down to nosh before noon. Many times I will put together a quiche, a fritatta or some egg scramble to use up leftovers. So with coffee (ok multiples of coffees) in hand this morning I made something near and dear to my heart Eggs Benedict. I had no lemons, no english muffins, no ham or sausage to crumble. I did however have fresh limes, a whole lot of frozen brisket and whole wheat bread. I made a New Years resolution to try to use what is on hand in my pantry and fridges much more than going out to the store to pick up things I already have reasonable substitutes for. …
Smoked BBQ Brisket Eggs Benedict
- 4 slices Whole wheat bread toasted
- 4 large eggs poached
- 1 cup shredded bbq brisket (preferably from the deckle/point)
- 4 large egg yolks
- 8-10 tbsp butter
- 2 tbsp lime juice
White Pepper to taste
In a medium sized bowl over simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4-5 minutes. Remove from heat.
Warm the brisket up in the microwave or oven until hot. Add 1/4 cup to each piece of toast.
Add a poached egg to each brisket layered toast.
Time for the hollandaise.
Here is a tip that has has saved my sauce many times: If for some reason your hollandaise looks curdled it means your sauce has broken. Don’t panic.. you can usually rescue it by adding a tablespoon of boiling hot water at a time then whisking vigorously until it returns to its sauce state.
Also you may have noticed this recipe does not call for any salt or cayenne pepper or any other spices (smoked paprika etc). Very simple reason- we heavily season our briskets before they are smoked. I have not found that any additional seasonings or spiced have been needed other than a touch of pepper. Yumminess coming up…………
Thats it. Well then of course you have to do the dishes. Ugh.