Posts Tagged ‘Canadian Lady’
Gotta love this. I got a shout out on another teams Pitmasters tape. I thank them for that. Very cool!!! Hope they make it on the show. Good people. Great BBQ’ers!!! Paul Huff & Mike Galasso (** Also best of luck to Fat Angel they are an awesome team as well!!! ***)
If you are in their area give them a shout for all your BBQ catering needs!!
Deciding to change my logo was a very hard decision. I knew it was coming it was just a matter of time. I love my pig. I love the way she looks and I love her attitude and sass. For merchandising though she is not so great she is a complicated piggie. Sooo many colors and so much going on. I tried to streamline her. In the end though it was time for a change.
I had to define who what where and when all about Diva Q. I had to figure out where I was going to go with the logo. That lead me to having a couple of conversations with some folks who have logos I really like- Ray Lampe (Dr. BBQ) Jason Day ( Burnt Finger BBQ + BBQ Addicts), Darren (Smokey D’s) Joey Mac’s Smoke Stax, Dave Raymond (Sweet Baby Rays) and a few others. In addition I contacted some terrific people I know who excel at marketing in BBQ and other areas.
The entire process has been really all encompassing. Jason Day recommended a site called 99designs.com. It is a really interesting concept where you run a design contest. You decide how much your budget can handle. You write an entire summary about yourself or your Company and what your requirements are. Some of the designs were really out there. Some I wish I liked more because the designer put a lot of thought into the process. I made the decision to post some of the 240 design submissions I received on my facebook fan page. Some of the feedback was really helpful. I wanted to ensure that whatever logo I picked would be well received by both males and females. My target audience has always been both however at the end of the day Men are still the primary purchasers of BBQ items .
Also taking a look at myself I would never ever want to put a tiara or bling on anything. Thats just not me. I think of the Diva part of the name as being a woman that is really determined. That is me- determined to get better at BBQ. I never really associated it with the pink crown and tiara program. Also I wear black 100% of the time on the circuit and a lot at home too.
So here it is the new Diva Q logo. Its pretty straightforward. Simple, easy to read, recognizable and with just a bit of sass. Just like me.
Well today has been a very exciting BBQ day!! I got to see the new Traeger 300 in person right after it was unloaded. It is even more impressive in person. Really solid design. I am looking forward to playing on one in the upcoming weeks.
Here are some pictures of the unit
As soon as I get the spec sheet I will update this post!
No special day here or anything buts it’s not often I get to have prime rib.
Was feeling a bit out of sorts earlier today on a personal level but I will say that spending a bit of time in the kitchen doing some prep lifted my spirits. There is something strangely & immensely satisfying about smashing the crap out of a whole bunch of herbs and garlic using a mortar and pestle. Today’s crust was made with a lot of savory, thyme, 6 cloves of garlic, some beautiful New Zealand sea salt (thanks Angie!!) , black peppercorns and some canola oil. I pounded my little heart out (seriously I really need to bring the mortar and pestle out more often) and came up with a lovely herb mash.
The prime rib was lovely. I just love the look of raw meat. I love seeing the striations of marbling. Just beautiful.this prime rib weighed approx 6 lbs
On went the slather and into the fridge for a couple of ours.
My children were seriously not impressed at this point. At this point they were giving me the oh my goodness you can’t possibly expect us to eat that for dinner tonight looks. Any parent can relate to that.
It was a lovely smelling prime rib and the color was coming along nicely. Off to the kitchen to prep some veggies to accompany our dinner. Had some portobellos with some Wisconsin Parmesan that I picked up on our last travels to the US. Its a nicely aged cheese. Lovely to eat on its own. Not sure I would use it again on the portobellos. Just didn’t have enough oomph.
Then one of my all time favorite veggies – asparagus! Love love love asparagus grilled. So do the kids. Ok 2 out of 3 of the kids love it. The other (Chaos causing , tiny terrorist also known as my son Gabe) child has determined it looks too much like a plant. I grated the rind from a really large lemon and sprinkled it on the asparagus as well as a really fragrant lemon olive oil. Salt & pepper was added as well.
The Natives were getting restless at this point and it took everything in me to keep them all (including husband) occupied until the prime rib had rested for enough time.
Overall dinner was lovely. The prime rib was delicious. I love herb crusts on beef.
Well I never made any secret of it. I made a DVD and am submitting it to BBQ pitmasters today. I have no clue if I fit the bill or if I will get to be on it but I at least can say I tried. Its better to have tried and failed then never to have tried at all. Who knows if they want a mom of 3 from the suburbs. I don’t come from a BBQ background. I didn’t grow up in the South. I didn’t even try really great BBQ until a few short years ago. Plus theres that whole I am a Canadian Chick in the pits thing. Oh and seriously I don’t look a model. I don’t own a jambo. I use pellets and charcoal. I don’t have a fancy schmancy rv. I sleep on a military cot in my bare bones yet functional cargo trailer. Hmmm. Oh well. At the end of the day no one knows if they have what they are looking for. This I do know for sure. I can talk well on TV. Cameras don’t scare me, I am unlike anyone else out there and I know I make some really damn fine BBQ. I hope all my BBQ friends have submitted tapes. goodness knows there are a whole lot of really interesting personalities out there.
Over the last two weeks I have received tons of emails and talked to lots of BBQ folk about the new season. The responses are really varied. Some are very cynical and state they think JM already has his picks and he is doing this to keep people off his back. Others say this is just a ploy to get more attention. Personally I don’t really care one way or another. I think its a good idea to ask for submissions. Makes sense to me.
Additionally some people have stated they hate the new format already. Um I am not sure I understand this since none of use really know what exactly the new format is. Right now its just a bunch of talk. A bunch of guesses.Seriously Ill reserve judgment for when I actually see the new format.
It’s official. Our new format features FOUR different pitmasters competing in EACH episode. We are looking to augment our cast from last season and welcome all interested cooks to throw their aprons in the ring. Send your audition tape/DVD, selling us on why you should be picked to compete against the best. To: Lindsay Freed c/o Original Media, 38 E. 29th St., 8th FL, NY, NY 10016. Or, you can email a file of your audition to firstname.lastname@example.org. Send your ?’s there as well. Shooting schedule April 30th – June26th. Good luck and see you on the trail!
Then there are a few posts from JM on Twitter:
It’s official. BBQ Pitmasters Season #2 picked up by TLC. Will be posting info on casting within the hour here and on various BBQ forums.
Audition tapes/DVDs, under 5 min! Sell us on you/your team! Lindsay Freed c/o Original Media, 38 E. 29th St. 8th FL. NY, NY 10016. GetGoin’!
Or, send a file of your audition to email@example.com Shoot schedule runs from April 30 – June 27. Send ?’s there as well.
Going over the schedule for Pitmasters 2. Dammit man, we’re putting the miles on. But I can truly say, we’ll be at an event near you!
To all those hopefuls vying for a place on Pitmasters 2: BBQ Skills + Personality + Showmanship + Authenticity. In under five minutes!
Submissions for Pitmasters now arriving in waves. You ladies who ‘Q, & I’ve seen all y’all, jump in already! Starting to screen tomorrow.
Screened all day. To all you cooks about to make audition tapes–ladies, ya listenin?–Don’t just tap the bell. RING the bell! (Mel Brooks)
Saw some real keepers 2day. Hate 2 B a tease, ‘Q’rs, but a few of U hit it outa the park. (Okay, I luv the tease part–sorry). Want more!
There was even a mention of the new format here:
TLC is hoping to add some sizzle to its freshman cooking reality series BBQ Pit Masters by changing its programming recipe from a docu-reality show to a competition-based series for its second season.
The new season will feature a weekly competition between several chefs, with each weekly winner eventually squaring off against each other in the final episode, according to TLC officials. The show will feature BBQ Pit Masters stars such as Myron Mixon and Le Ann Whippen in “some capacity” on the show, said TLC officials.
BBQ Masters joins Cake Boss, Ultimate Cake Off and Cupcake Sisters as cooking-related shows on the Discovery Communications-owned network this year.
Overall I think no matter what its just more exposure for competition BBQ and really I think thats whats most important. Get it out there to more of the public. Let them know how much fun it is. How great the people are.
One of my favorite things to do when we are traveling is to try new BBQ joints all over North America. I love the chance to visit with folks all over and to hear their stories and their BBQ methods.
I am not alone in this pursuit there are many folks and foodies that really enjoy the pursuit of BBQ. These are not high end edited videos. These are just people that are going out and sharing their love of BBQ with everyone out there.
One of those fine folks is Jim “Rhino” Reincke from Bandit BBQ a competition team and BBQ Caterer.He is also a member of the Illinois BBQ Society.
His video on You tube is a great example of the continual pursuit of BBQ.
Here is a video on a BBQ Snoot sandwich in Illinois
Check out his videos and commentary on his You Tube Channel.
This year I may even have to take out a video camera myself and share some of the places we stop along our travels. It seems like a great idea to share all these great and interesting places we stop at.
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!
Hi all just passing this on. I personally have signed it already.
To: Kansas City BBQ Association
We, the undersigned KCBS members, formally petition the KCBS to allow members to have access to all non-executive session meetings via electronic media, including, but not limited to, pod-casts, web-casts and streaming audio. This is not to disparage the KCBS or any member of the Board of Directors, but to provide us, as members the fullest information on rules, standards and the agenda of the Board to make us more active participants and have a stronger and more informed participation in all KCBS related business and the promotion of BBQ throughout the world.