Posts Tagged ‘Diva Q Canada’
Our March class has already old out. We will be announcing another 2 day competition class for May in the upcoming week!
Please note no recording devices will be allowed during class times. A combination of pellet cookers (Traeger) and Charcoal (BBQ Guru Onyx Oven/WSM/Weber Grill) will be used for the class.
This will be an instructional class.
Please note you can also pay in advance via check or cash.
Please email firstname.lastname@example.org for application form.
Hotels in the South End Barrie Area:
*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.
TN- Swiggin Pig
UT- R&R BBQ
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
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:
Whiskey Ranch BBQ
Shiggin & Grinnin
Up in Smoke
WILD Card Draw:
Wildcard – Here Piggy Piggy
Texas Pepper Jelly
Big Bob Gibson
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
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.
I BBQ and grill all year round. Neither snow nor rain keeps me from getting my grill on. So with this in mind here are my top winter grilling tips as posted on my twitter account from today..
Winter Grilling Tips #BBQ Make sure to clean all of the snow off of the lids of your grills before your start
Winter Grilling Tips #BBQ Use tried and true easy recipes for winter grilling. This is not the time to be planning out a 10 course meal.
Winter Grilling tips #BBQ if you are looking you are not cooking .. seriously keep the lid closed people as much as you can
Winter Grilling tips #BBQ before using a gas grill in winter double check the hoses for any cracks.
Winter Grilling tips #BBQ Cleaning up in winter is a bit more challenging wipe up your drips immediately. Hard frozen fat is harder to clean
Winter Grilling Tips #BBQ Use recipes that call for just a single flip… Less maintenance of the food = happier winter grilling.
Winter Grilling Tips #BBQ You will go through more charcoal in winter. Use a good quality lump charcoal with low moisture level.
Winter Grilling Tips #BBQ get to know your grill and how to use the grill with indirect heat.You can grill larger cuts of meat in the winter
Winter Grilling Tips #BBQ Keep a safe path to your grills. Shovel out before you start. Nothing worse than cooking & dropping dinner in snow
Winter Grilling Tips #BBQ Food takes longer to cook in the winter & grills can take longer to warm up. Give yourself extra time for dinner.
Winter Grilling Tips #BBQ It gets dark a lot earlier in winter invest in a grill light, outdoor patio lantern or other light source
Winter grilling tips #BBQ Try to put your grill in an area that is screened away from wind as much as possible.Wind is your biggest enemy.
Winter Grilling Tips #BBQ A snow pile makes a great beer holder.
Winter Grilling Tips #BBQ always check your propane tank before you start and have a backup
Winter Grilling tips #BBQ Food cools down a lot faster in winter (duh) have a warmed ready to go platter to bring food in quickly
Winter Grilling tips #BBQ Plastic is much more brittle in winter. Take it easy on those tools and knobs.
Winter Grilling tips #BBQ Never grill in your garage. Seriously death by carbon monoxide poising just bites
Winter Grilling tips #BBQ Avoid wearing scarves and stick to well fitting clothing like turtlenecks.
Winter grilling tips #BBQ Keep it super simple … Don’t make things on the grill that require a lot of basting.
Well I am really behind in my blog posts but I thought I should share a few pictures and results from the Canadian National BBQ Championships in Whistler BC as well as my trip overall.
I flew out earlier this summer to spend some time with my BBQ BFF Angie Quaale teach at her incredible gourmet food store Well Seasoned and while I was there compete.
It was a culinary indulgent trip for sure. BC is where my Mom was born and I have not been since I was just a few months old. The first thing I said after getting off the plane was holy crap those mountains are huge.
*Please note this picture was taken by Ralph Maughan
You see no picture does them justice to get their magnitude and their impressive size and beauty. Gorgeous breathtaking and majestic don’t seem t do them any justice as an adequate description.
Also I have to state the people of BC are seriously laid back. They take their relaxation very seriously. Shortly after getting off the plane we headed to Granville Island. Now this was an incredible place to spend the day just hanging out eating some of their delicious local fare and well of course having a few cocktails.
Wandering around the streets of Vancouver afterwards with my hosts Dennis and Angie was a whole lot of fun. There is so much to look at and see taste and experience that it is a bit of sensory overload.
After spending the day being tourists we proceeded to the beach at English Bay for the evening to watch one of the most incredible fireworks displays at the Symphony of Fire from Team Spain. We had a very long extended and relaxing meal with a whole lot of cocktails.
Here is part one of some video from the event.
It was an incredible way to end my very first day in BC.
The next day was all about relaxing kicking back and just getting caught up.
To top it off we went to a comedy club contest. This was held in a not so savory part of the city and was an adventure in itself. Some of the comedy was so horrible it was funny. The highlight was a friend of Angies – Art Factora who was funny, truly funny and kept us laughing long after he came off stage. they also served PBR a favorite beer of mine.
I also held a couple of recreational BBQ classes while I was there. I taught a class on ribs and also a class on BBQ desserts. Well Seasoned has had chefs from across the world come and teach at the store everyone from top TV Chefs to local favorites. Their course calendar is packed to the hilt with culinary excellence and opportunities to learn.
On another day we headed out to lunch with Anthony Sedlak famed Chef and star of the MAIN on the Food Network. Funny guy who likes to stand on his head. A lot. He was great company to have lunch with and I am really looking forward to seeing his various projects come to fruition. We tried a new burger place Romer’s Burger Bar and by the descriptions on the menu I was really looking forward to my burger. Sadly the burgers lacked in taste texture and overall appearance but the company I had more than made up for the poor meal.
One of the all time best meals I actually had during my stay was in Angies and Dennis’ backyard. we had a truly divinly decadently delicious halibut that Angie crusted with Salt & Vinegar potato chips. It was incredible. Dennis had caught the halibut himself. Paired with some fresh veggies, salads and a couple of bottles of wine this was by far my favorite meal from the entire vacation.
We also did girly things like get pedicure and one other thing I never ever thought I would do … we got tattoos. Yup. Tattoos. You see I have been calling Angie and I and a few other ladies of BBQ sisters in Smoke. Angie one day called me a said in her ever so exuberant voice you know we should get tattoos when you come to BC….. and so we did. She got hers on her leg and I got mine on my wrist. I won’t kid you it hurt like heck at first but the pain went away and I am so happy I did it. There are a few other ladies now that have plans to get the same tattoo as well and thats going to be pretty awesome.
We had to prep and get supplies for the competition in Whistler so we ended up doing some shopping and of course did a little trip to Washington as well. One of the great things about BC is the availability of incredible produce and meats everywhere you go.
I have to go into more detail about one of the places at the Granville market.
Oh My goodness this place is an amazing culinary feast. We went back to Granville to stock up on munchies for Whistler. This is where I fell in love with an incredible charcuterie place called Oyama Sausage Company.
They make everything themselves. Pate’s, hams sausages terrines salamis cured smoked meats you name it they have it and its all delicious. I want to go back and try every single thing they make. Everything.
Cool new contest!! If you would like to win a FREE “Gas Grill Oven Plate” from Gill Innovations all you need to do is post something you would like to have baked in a grill instead of your oven. The most creative recipe will not only win a FREE grill plate, but their recipe will be cooked by the owner himself (Ed Hamlin) and documented for web fame!! This contest is open for one week and there are no limit to entries!! GOOD LUCK!!
Here is the link to their Facebook Page
Also a reminder that every Tuesday night is the BBQ Central radio show. Make sure you listen in !