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

Patrick Weir

Jessie Sweeney

Mike Miller

Jason Rees

Jamie Parisi

Vlado Dimovski

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.



Jack Draw Results-Congratulations to all the teams that had their bungs drawn we will see you there! I toast to the teams:

*Please note these results have been received 2nd hand from various sources-we hope they are accurate however they cannot be official results until the Jack Daniels and KCBS have released their lists.


The Draws

TN- Swiggin Pig
AR- Sweet Peppers
PA- Chix Swine & Bovine
IN- Squealer’s BBQ
MA- Fatback Joe’s
OH- Saucehound BBQ
CO- Flyboy BBQ
IA- Tippy Canoe BBQ
WI- Brew-B-Que
AR- Redneck Grillers
MO- 4 Smokin Butts
NE- Hot Grill on Grill Action
OK- Butcher BBQ
WY- Burnin’ Bobs Butts and Bones
NY- Mr. Bobo’s Traveling BBQ All-Stars
MD- Jack’s Old South
TX- The Drunken Brisket
FL- Big Papa’s Country Kitchen
AL- Big Creek BBQ
NC- 2 Old Men and a Grill
GA- Barbeque Crew
VA- Duegello BBQ
SD- Big Dog BBQ
SC- Fatback’s BBQ and Rib Shack
WA- Wine Country Q
IL- Team Dude
MN- Lucky’s Q
MS- Kenny’s Kountry Kookers
NJ- Fat Angel BBQ
KY- The Long Dawgs
KS- Buffalo BBQ
LA- Big Bear BBQ
MI- Motley Que Crew
ME- Feeding Friendz
OR- Smokey’s Bar-B-Q
CA- Master of Disaster



Home State Draws

AL- Wild Bunch Butt Burners
KS- Smoke On Wheels
KY- Warren County Pork Choppers
OR- Fat Dad’s BBQ
PA- PA Midnite Smokers
SD- Gerritt Boys BBQ
WI- 2 Fat Bikers BBQ
AR- Hog Tide Bar-B-Que
OH- 2 Worthless Nuts

KCBS List also has the following teams listed:

BS Pitmeisters
Whiskey Ranch BBQ
Shiggin & Grinnin
Up in Smoke

WILD Card Draw:

Wildcard – Here Piggy Piggy




Jack Automatics:

Texas Pepper Jelly
Big Bob Gibson
Lotta Bull
Southern Exposure
Munchin’ Hogs at the Hilton
I Smell Smoke
Black Cat BBQ
Pork Barrel BBQ
Piggy D’s BBQ
Rythmn & Que
Smokin’ Hoggz BBQ
Smoked to The Bone
Mad Dawgz BBQ
Lakeside Smokers
Hambones by the Fire

** IF you are on the list and I have not updated with your team link please let me know and I will add it.


I love bread. All types. Choosing the right bread to go with your BBQ meats is an important part of the meal. I believe in the perfect ratio of meat to bun. I hate getting a sandwich that has 2 x or more bun to meat.
In lieu of plain old white hamburger buns (my go to bun of choice for pulled pork and shredded brisket) I have to tell you about two others I ? dearly.

I have a fondness (understatement) for Kings Hawaiian Sweet Rolls. They come in original, honey wheat and savory butter. They are seriously addictive with the perfect texture of yummy fluffiness and with a touch of sweetness that really compliments BBQ meats. In fact you could put anything on them and they would be good.

Available only in the US. (Pictured above my freezer stash)


Next up a product that has a chewier texture but a really satisfying flavor once again going well with all BBQ’es meats. Presidents Choice Mini Ciabatta pre-sliced burger buns.  I like the fact they don’t get as soggy as some other buns and I think they are terrific for parties if you are making platters of sammies up for a crowd. From sausages, burgers to pulled pork and even grilled veggies options  these mini buns are just perfect. Available widely in Canada.


We were in Monroe Michigan over the weekend. This was a first time KCBS contest at their fairgrounds. The town is beautiful. No matter what we will be putting this event back on our calender for next year.


We arrived and were immediately welcomed. Shown to our spot for the weekend we took in our surroundings. It was lovely. We have a beautiful level grass site with individual power and water hook-ups. There were really spotless bathrooms just a short walk away and SHOWERS! The judge’s tent wasn’t very far away either.  Twenty five teams had gathered for this event. In addition there were lots of experienced judges.


There was a potluck arranged by the nice folks from Great Lakes BBQ Supply (an awesome store for BBQ shopping!!)  had brought in a ranch kettle for all to use to cook a protein and we brought a deep dish cheesecake to share. Got to meet the AW Hell BBQ team – super nice people although I did pass on their bucket of jello shots. Got to visit with a lot of GLBBQA folks we don’t see often enough.

It was one of the quietest competitions I have ever been to. At about 10:30/11pm you could hear the crickets chirping. It seemed like everyone was quietly enjoying the star filled night.

All of our meats went on with no problems. Everything looked good in fact. One small problem I encountered was the battery in my thermapen went and I had to borrow another from a friend (thanks Scott!). Other than that is was smooth sailing for the entire night and into the morning.

In the morning the chicken went on with no problems as did the ribs. They looked great. Then came turn in time. Looked at the clock and something was wrong. Went outside the trailer and the other clock was showing a different time. Looked at my blackberry it showed another time. I had no idea what time it really was. Minutes and seconds count in competition BBQ.


To make a long painful story short  my chicken turn in was 20 seconds late.  Disqualified in Chicken. DAL. DQ whatever you call it – it sucked worse than anything I have ever experienced at a comp. Disgust, disappointment, embarrassment, anger, frustration and a whole lot of other emotions went through me at that moment.

My jaw dropped and I felt horrible for Vlad as he passed me the box back. He was mortified as was I. I just sat in the trailer and just looked at the turn in box of chicken – it seemed to be taunting me. How did this happen? Are you kidding me? It’s my fault the box should have gone in sooner. Last minute adjusting and cleaning had cost us a ton of KCBS points and a chance to win. I didn’t cry. I was more angry with myself than that.  Wanting to hit or throw something – I threw the turn in box of chicken and all into the trash and cursed a few times. I took a picture of it to remind me never to let that happen again. My heart just sunk and I wanted to be anywhere but in that trailer at that moment. I wanted to crawl under a rock.  All that chicken prep the box had looked delicious all that work for nothing.  I didn’t come 5 1/2 hours for nothing.

Told Vlad to give me some space (smart man he went outside and did some packing) and tried desperately to get my head together for ribs. I really had a hard time focusing on them. The box looked like shit when I turned it in and I was in the “I don’t give a crap frame of mind. “  Horrible thinking.

Between categories I was really impressed with Mike Lake. He came over to check on us to make sure we were alright. That showed a lot of class and I thank him and Theresa for their kind words and sympathies. I felt horrible for them as well. That cannot be easy for reps to do.

Gave myself a little pep talk – get over it I told myself. That’s all I could do at that time. I got refocused and turned in some really terrific pork and some yummy brisket.  That was all I could do. I have never been so relieved that a competition was over.

I poured myself a very strong vodka tonic with lots of lime and reviewed the day. Took notes of things I need to do differently in the future. Then we just wanted to pack and leave as fast as possible.

A few friends popped by and offered their condolences.  They knew just how low I was at that moment. We went to the awards to cheer for our friends but when our pork was called for 1st and our brisket was called for 3rd there was no joy in it for me.  I was much happier listening to our friends getting called.

A highlight for us was watching Bavarian Smoke pitmaster Dick & Lori get their very 1st GC !!  This was their bung for the Jack draw! Huge congratulations to them and to all those who got calls !

Reserve Grand Champion Smokin Aces CrapShoot BBQ, pitmaster Mark Rasmussen was a true class act after awards.  As we were leaving we went to say good bye. He gave me a big hug and said we would have had the RGC or higher and that he back-doored it in. He said he knew it the second he saw the scores. I told him we would never know maybe the judges would not have liked our chicken ( I thought it would have scored at least a 165 or above). It was still nice of him to acknowledge our scores which were in the running. I appreciated those very kind words. Class act.

It took us forever to get home and it was a really quiet drive.  Vlad and I were just bummed out. We both work very hard just like other teams out there. It just sucked.

So there it is in a nutshell the worst competition day of my life. It sucked and was a hard lesson to learn. I pray for each team on the circuit to never have to experience this. I sure as hell will do everything I can to never let it happen again.


BBQ’ed or grilled meat on sticks makes people happy. I am sure there is a study out there somewhere. Have you ever been to a dinner party and a tray of skewered meats goes by??? People lose their minds.  Anything you grill on a stick makes people happy. I think its a caveman thing. Truly. It doesn’t really matter what sticks you use. It could be traditional wooden or metal skewers or maybe something a little more exotic like lemongrass or branches of rosemary.

Pork Kebabs on charcoal

This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers.  We love Chevaps.  We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.

We used a combination of ground beef and pork. Plus assorted herbs and seasonings.  There is no recipe.

Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor  with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.

We also added Vegeta. Vegeta is a staple spice in our household pantry.  Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.

I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!

Off to the traeger! 

About halfway done…

Slathered with Joey Mac’s Amberque.  love this stuff. Great on well… everything.




I must sincerely apologize for the delay in posting I have been busier than a bee. We have been travelling from BC to Buffalo competing!

In Langley BC I had the distinct pleasure of teaching once again at Well Seasoned. It was a terrific set of days we had a sold out classes for Ribs and received a lot of positive feedback from the classes.


Then we headed up to the gloriously beautiful Whistler BC to compete at the Canadian National BBQ Championships!!  This is the most gorgeous location to have a BBQ competition. At the base of the mountains beautiful wisps of smoke plume upwards . It is a sight to behold for sure. Our site was once again shared with the teams from Well Seasoned with pitmaster Angie Quaale and David Gassaway, Praire Smoke & Spice with pitmaster Rob Reinhardt and Jaci Reinhardt.  We all get along really well and there was a lot of sharing involved with cooking techniques and recipes.












Congratulations to Wine Country Q for their GC and to the Canadian Team Well Seasoned RGC and the ticket to the Jack !!!! We received 7th in burger and 6th in King of the Q,  1st place pork and the rest lets just forget about it till next year. Overall we came in 13th out of 43 teams. It was not our best results for sure. They really didn’t like our food other than our pork this year. Oh well. We still had a blast!

Angie and David. Wow were they ever surprised awesome to see!!

After flying back from BC we had just 36 hours to prep and pack for the Taste of Country Nationals in Buffalo BC. Talk about some quick packing!!

This new event combines great country music family friendly events, BBQ vending and of course a BBQ competition. Moe Cason from Ponderosa BBQ and I were asked to go on the local TV station ABC WKBW News 7 in Buffalo and do a short segment on the event!!

The event was a blast to do and the crowds were enormous. The vendor lines never stopped the entire time we were there and there were hundreds of people in the Peoples Choice tasting lines as well. For this contest we were joined by a Ninja. No kidding. A Pork Ninja named Jamie. :-) We were really appreciate of his help all weekend for sure and we could not have done the sampling without him.

We were lucky enough to come home with some hardware!! 1st place pork 3rd Chicken 7th ribs 13th brisket for 5th overall. Plus for the first time ever we won 1st place people’s choice. that was a big thrill for us. We usually don’t participate in peoples choice. This one was a blind peoples choice for pork. IT was a thrill for sure and we will be back next year.

Then right after awards we raced back to Canada for a VIP catering event for some lovely folks.

Catering table as we were setting up.

Good times but we are now taking a well deserved long overdue …weekend off. Catch you next week!!






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
  • Salt
  • Pepper
  • 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


  1. Preheat grill to medium-high, 450–550°F
  2. In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
  3. Assemble ingredients for guacamole in a medium bowl. Chill until ready.
  4. Grill the mushroom caps 6-7 minutes per side or until softened.
  5. Brush buns with melted butter and grill, turning often until golden.
  6. 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.
  7. 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
Slice tofu in 4 slices. Brush each slice with canola oil grill on medium high heat 5- 10 minutes on each side until lightly charred.  While the tofu is grilling- in a small bowl whisk all of the ingredients together for the glaze. Brush the slices of tofu with the glaze and grill an additional 1-2 minutes per side. Serve warm.
** Make sure your grill is super clean and well oiled prior to grilling tofu. It can stick very easily.


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 :

  1. Can’t Stop Grilling
  2. Diva Q
  3. Natural Born Grillers
  4. Military Chefs
  5. 1st Choice Catering
  6. Steph Legari/Team Eatapedia
It was such an honor to be asked to go and prepare #BBQ with Natural Born Grillers (John Wheeler) with assistance from Dennis and Allen Smith of Boars Night Out and their teams. I have now also met the hardest working woman in BBQ Mama NBG   – she could run circles around just about anyone. They did an outstanding job with their old Hickory pits and produced copious amounts of ribs chicken and pork.  Everyone worked under their advisement and made sure to have everything ready for the 4000+ dignitaries that attended this event. Hard work for sure.
*Pictures courtesy of Mike Hynes Team Eatapedia
We also got to spend some time with US Ambassador Jacobson and his lovely wife Julie.  Posing for pictures beside my Traeger Pink Pig Grill and also in front of their residence.
Picture courtesy of Jason Rees

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-



Team Diva Q is honored to have been asked to represent Canada in Ottawa at the US Embassy for a the first ever Ambassador’s Cup #BBQ contest on July 4th 2011 Co-ordinating everyone and all of the catering  is John Woods from the award winning 1st Choice Catering . The event is expected to have over 4000 dignitaries  in attendance.

Hosted at U.S. Ambassador to Canada David Jacobson’s Official Residence, this prestigious event will be key part of the Embassy’s annual July 4th celebration. Woods and his company, First Choice Catering, is no stranger to this type of an event, having catered some of the largest events in North America including catering this event in Ottawa, Canada in July of 1999 while simultaneously feeding 10,000 people at the Mall in Washington, D.C. the same day. This event has been planned for well over a year.

In addition to John Woods, John Wheeler- Pitmaster of Natural Born Grillers, and James Swenson – Pitmaster of Military Chefs will be representing the USA.  For Canada in addition to Team Diva Q –  are Can’t Stop Grillin’ w/Pitmaster Tim Brown &  Steph Legari.

To talk about the event John Woods &  I will be on CTV Canada AM Canada’s most watched National morning  news program – Live at 8:50 am July 4th to talk about the event.



Making parsley turn in boxes or “the putting green” as it is commonly referred to as is time consuming to say the least. First you have to find parsley no easy task sometimes. You need to find parsley that is all the same shade of green – and that looks alike.  You may decide to do a combo lettuce and parsley box or straight up lettuce the choice is yours!  I personally do parsley boxes 100% of the time.  Our team is small – just my husband and I and the occasional friend that shows up. This task always falls on my lap. I have had many a night where myself and a few friends have had parsley parties working on the 4 turn in boxes for an hour or more. . However I have begun to get into the habit of doing them at home prior to a contest and transferring them on site.  I first saw a version of this on the Pickled Pig Forum.  This is how I do it.

Start with 4 turn in boxes and label them for each category – depending on how you present your food you may want a box that is fuller and or lower in height with the parsley.

Wash and rinse your parsley thoroughly.  Parsley is grown in super moist soil and it can be very gritty when you purchase it.

For 4 boxes I will use anywhere from 12- 18 heads of parsley depending on the size and quality. If you are attending a contest with friends consider splitting the cost of a case. I place my parsley in a bin with a couple inches of water at the bottom to keep it moist and hydrated. IF you are keeping the parsley in your fridge for a couple of days make sure to change out the water.

For those teams travelling to the US from Canada – I suggest you buy only US parsley. We have never had a problem at the border. I keep a couple of the tags from the parsley to show it is a US product.  This parsley is from Lil’ Bear Produce grown in Edinburg, Texas.

You will need heavy duty plastic wrap for this. – This stuff doesn’t stick to itself as much as a regular use plastic wrap. It is also much stronger.

Line a turn in box with plastic wrap leaving enough on each side to completely cover the turn in box.

Build your parsley box. For great instructions step by step you can visit the BBQ Brethren website.  I skip the base of lettuce and just pack in a lot of parsley. (Thanks to Kim Groneman from Smoke on Wheels for teaching me this great tip!)

When you are all done and complete spritz with water.

Layer on damp paper towels and then the excess plastic wrap from the sides.

Place in fridge until you are ready to transport to a competition. I have done this 4 days in advance and as long as the parsley is fresh and the fridge is cold- it keeps just fine.  A tip – each day ensure the paper towels are still moist. Not dripping just moist.

When you arrive on site and receive your real turn in boxes its time to transfer the parsley.. First spritz the plastic wrap with a bit of water to make the parsley slide easier.

Lift up one side and place your hand over the parsley.

Slide it all in. Make sure your plastic wrap is laying out smoothly to make the transfer easily.

Adjust any stray pieces and you are done. Cocktail time!