Posts Tagged ‘Diva Q Events’
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.
This past weekend the Inaugural Sam’s Club National BBQ Tour kicked off in Gilbert Arizona !
30 teams and 30 judges got down to business in rainy drizzly weather….Sanctioned by the KCBS!!
One of the best things about BBQTV videos is to hear the judges commentary on the BBQ that was presented to them. You can learn a lot from watching their videos- all 577 of them!!
After the boxes were turned in & the results tallied the Grand Champion was … Darren & Sherry Warth from Iowa’s Smokey D’s BBQ !!
Reserve Grand Champion was Jennifer Duncan from Smoked to the Bone..
The Top 7 teams overall from this contest will be continuing on to the next tier in Las Vegas on May6th & 7th 2011:
1 Iowa’s Smokey D’s BBQ
2 Smoked to the Bone
3 Rhythm ‘n Que
4 Slap Yo’ Daddy BBQ
5 I.A.B. 30 BBQ
6 McFrankenboo BBQ
7 Loot N’ Booty BBQ
Congratulations to all the teams that participated!
This past weekend we had two fun filled classes back to back. First up was our turkey class. We made an assortment of turkeys from savory Traditional to some jerked turkey. Turkey has to be one of the best meats as a canvas for your own personal flavor preferences. I really do believe people should eat more turkey. Its economical easy to grill or BBQ and extremely versatile.
The Brisket class covered really different briskets and textures as well as seasonings for home and at competition. The same for our pulled pork class and out rib class. Lots of fun!
Much thanks to our students from the last 4 classes we have held. They were great people that were so much fun to be with.
All of the pictures are from a really lovely lady and friend of mine Sherri Canjar. She is a very accomplished writer, hunter and forager. Her website is The Foraging Gourmet
Here are some pics from the classes in the last couple of weeks:
Much thanks to Traeger Canada for their support!!
Well we are just home from an amazing weekend away in Clarence New York it was a blast. We did well. Got another 1st in Pork!! 1st in Dessert! 2nd in Sidedish 5th brisket, 6th chicken for a 3rd overall out of 51 teams.
However the best part of it all was not our own results but getting to see our good friend Moe Cason from Ponderosa BBQ Des Moines Iowa, and a few other events. Moe is a big teddy bear of a guy and a real gentleman of BBQ.
The weekend was so much fun. We were blessed to be with many of our friends from all over. It was an excellent way to reconnect enjoy a few “pops” and to make some good BBQ. The weather however was brutally cold and horribly windy. We didn’t get the opportunity to put up our banners but we would like to thank Hovey’s Gourmet Meats, Traeger Canada and Basques Charcoal for all their support.
The highlight for our weekend came at the awards ceremony.
There is a team called Can’t stop Grillin‘. Led by pitmaster and professional Shigger (please note I say that in jest) Tim Brown. Tim and I constantly go back and forth comparing notes, teasing each other mercilessly and competing against each other a few times a year. He and the team of Mike and Mark work their butts off practicing and doing everything they can to improve. Not only that they raise a LOT of money for cancer research and just recently did a charity cook for almost 900 people to raise money for a local project.
I had tears in my eyes watching them get their first ever US Grand Championship. So happy for them. Canadian teams winning US Grand Championships have only been achieved 5 times in the history of competition BBQ. The first time was the Butt Shredders (BC) with pitmaster Ron Shewchuk , Dizzy Pig Canada with Pitmaster Mike Kerslake in 2006 the next two times were from Diva Q, and now finally Can’t Stop Grillin’ . It was just a matter of time they won!!
They are terrific people and I am absolutely sure this is just the first of many US Grand Championships they will win. It was truly awesome to see them win. I am so proud of them. They rock.
Can’ stop Grillin’ hardware for the weekend!!
1st Sidedish 2nd Chicken 2nd Ribs 3rd Pork 10th Dessert=
Grand Champions 2010 Oinktoberfest!!
The reserve for the weekend went to IQue BBQ. They also came away with the coveted Empire State Championship.. They have also just recently come back from doing a James Beard dinner. Chris Hart (Jack Daniels 2009 GC Winner) is a good guy who has helped me more times than he needed to. I am grateful for his advice his sarcastic humor and his friendship. I wish them the very best defending their title at the Jack this year.
You know as much as I like to win .. there are weekends when watching friends win is just a good if not better. It was an excellent weekend of great people good bbq and making awesome memories. We are now off to the American Royal BBQ in less than 24 hours. Its a bit insane at my house right now unpacking from one trip doing laundry packing spices rubs meats and stuff and hitting the road tomorrow night. Travelling with our 3 children for an 18 hour drive will be a challenge in itself. We will drive all night long for the longest leg and to keep from hearing are we there yet so many times????????
I want to take a moment to post my thoughts on BBQ Pitmasters before our episode airs. I have read a lot of negative comments on various BBQ boards twitter and facebook. We knew there was a complete format change this year prior to going in. It was public knowledge so no secret about that. In fact I looked forward to the opportunity to BBQ something other than the typical 4 meats.
I really do believe a pitmaster should be able to handle more than just those 4 meats ribs chicken pork and brisket. I think a pitmaster should handle the various obstacles thrown at them. No where did it say this was a typical MIM, KCBS, PNWBA, FBA etc contest. Its just bbq on tv. So maybe call it BBQ and grilling entertainment>??? People need to lighten up a bit. Please note I also have no problem any more using the term BBQ to describe making hot dogs on a grill or even something like grilling asparagus. I used to cringe at it but over time I realized there were so many ppl using the term BBQ to describe something else that I figured it didn’t matter to me as long as people were getting together enjoying great food in the company of their loved ones and friends. For those of you that think this show was scripted let me tell you for sure 100% it wasn’t. However I will tell you it was the biggest challenge of my bbq career to date and the hardest competition I have ever endured. It took real stamina, knowledge and quick thinking on the parts of all of the teams that went and did this show. Win or lose every single team that appears should be commended for taking on this competition.
We were in California in 110F or higher temps for the entire time. We spent the vast majority of our times standing up racing around or generally plotting our next move. Yes there were times when we did some BS smack talking (and seriously it was hard to keep a straight face on it LOL) but overall when you are BBQing among friends it really is just a bunch of posturing and BS I love the guys we went up against.
What a fun time we all had Big Poppas Smokers, Big Mistas BBQ and the legendary Johnny Trigg. I absolutely 100% enjoyed myself with our team of my husband and my BBQ BFF Angie. I would do it again in a heartbeat. We had a lot of giggle times and a lot of stressful times but overall I am really happy with how it all went down.
Hope you watch the show. Just take it for what it is a whole lot of fun and entertainment.
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.
If you love BBQ and want to compete this is a great way to start!!C’mon out !!
Amateur events are only $50.00 to enter and they even provide the ribs! You just need to bring your BBQ and any other supplies you need for the day! Contact Strodes BBQ for more details!!
Gloucester May 28 – 30
Paris June 13
Brantford May 16
Chatham July 11
Listowel July 17
Lindsay July 17 – 18
St. Thomas October 9
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.