Posts Tagged ‘Diva Q’
I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.
These are not your everyday truffles.
- 20 oz best quality semi sweet chocolate chopped finely
- 1 cup heavy whipping cream
- 2 oz Forty Creek Whisky
- 1 tsp vanilla
- 1 cup semi sweet/dark or milk chocolate chocolate melted
- 8-12 slices pig candy finely chopped
Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.
Makes approximately 40/50 truffles
This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.
- 2 cups assorted Sliced Mushrooms
- 3/4 cup heavy cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 tablespoon Coarsely ground fresh black pepper
- 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt
* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.
In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.
Tis the Season for giving. An organization run by people in the BBQ community has now given out more than 500,000 meals. When you are thinking about your Donations whether they are Corporate or Personal please consider Operation BBQ Relief. Operation BBQ Relief is a 501(c)3 not-for-profit corporation founded in May 2011 in response to a need for relief efforts. Also for this weekend only up Big Poppas Smokers will match contributions up to $5000.00 US – make sure you mark donations King of the Smoker.
Each year we hold the annual Dimovski Christmas party. It is a tradition that we love. I love getting together with our friends for some festive cheer and fun.
I like to give people a tray of cookies or something festive as a parting gift after each party. This year I made a few batches of BBQ rubs and filled up mason jars. Attached a tag with some rustic jute twine and done. You could also attach an easy recipe that you love using the rubs. Easy gift to give !!
Here are some of my everyday use BBQ rub recipes:
Here is my go to – all purpose Pork & Chicken Rub – the yield is 2 cups and is ideal for doubling up.
Home from the Jack Daniels 2013 World Championship Invitational Barbecue.
The Diva Q BBQ team was lucky to be drawn for the I know Jack…About Grilling contest. This is a separate contest held on the Friday morning of the Jack Daniels competition weekend. Entrants are selected by random draw – 4 teams from the US and 1 team from the International Teams. Diva Q was drawn for the International Teams.
Each team is allowed to bring two members maximum. You are also allowed to bring 1 spice, 1 bbq sauce and 1 optional ingredient. It is a black box contest where you do not know what you will be grilling at all. There is a very strict time limit of 1 hour to complete an entree, a side and an appetizer.
I took my teammate Jessie with me to compete. It was a cold morning for sure and we were all bundled up.
Photo Credit: John Thompson – Eatapedia
The teams that were drawn for the competition:
Can you smell my pits
The Boys from Tornado alley
Southern Krunk BBQ Society
Blazin’ Buttz BBQ
The teams are sequestered away to the side of the Jack Daniels pavilion. Then each team has a staggered start 10 minutes between each entrance. This provides the judges enough time to give the meal its full attention and no one gets cold food.
The Black box items for this year were:
- Mahi Mahi
- Green Beans
- Soy Sauce
- arborio rice
- white rice
- chicken stock
& my favorite ingredient …. Jack Daniels Honey
We brought a middle of the road BBQ rub, my Diva Q competition sauce , plus pineapple. I like pineapple with savory & sweet dishes so I thought it would be an interesting choice. I also thought that a fruit would make our entry stand apart.
The equipment we were provided was 1 gas grill with side burner and a primo charcoal grill. Both were lit prior to us starting.
I have no pictures of our entry. Time flew by……
Our appetizer was relegated to bacon wrapped shrimp. Each team had to make the same appetizer following a recipe provided. We were required to use JD Honey & my competition sauce. Our bacon was in small pieces (no full slices) when we opened the package so we made the best of it wrapping away. WE then used grill grates to cook the shrimp.
While this was ongoing I toasted off the arborio rice in a pan on the gas grill to bring out the nuttiness. Jessie heated up the chicken stock and in went the green beans to soften them up quickly. The green beans were then grilled on the Grill Grates to finish and give them grill marks.
The chicken stock was added to the arborio rice and we stirred that rice (each of us took turns) until all of the liquid was absorbed we repeated this multiples of times then borrowed water from the teams next to us to continue cooking the rice. That rice was stirred for almost 50 minutes. It was creamy deliciousness. Additionally anytime we cooked bacon slices we saved the fat and added it to the risotto. We finished the risotto off with butter and a bit of bbq rub. At the last minute I chopped up green beans & grilled bacon finely and added to the mix.
Photo Credit: Randy Dunn - Thats The Way BBQ Go!
The competition is really intense. Everything is happening all at once and at one point I forgot to burp the Primo grill and singed off some eyelashes & eyebrows with the flashback. Burning hair is never an attractive smell. … yikes!!
Moving on to our pineapple – Jessie had beautifully cut up the pineapple and I grilled it off on the grill grates. It looked amazing. For a topping for the Mahi Mahi I made a sort of pineapple salsa with a little JD Honey, slices of green beans and a bit of rub. We also left some of the grilled slices of pineapple whole for a presentation under the bacon wrapped BBQ shrimp.
Our Mahi Mahi was grilled at the last few minutes. I really did not want to dry it out. It was seasoned simple with BBQ rub, honey & a tiny bit of soy sauce (at least I think that is what Jessie seasoned it with LOL) . I placed the fish meat side down on the grill grates for 3-4 minutes at about the 10- o’clock mark then turned it to the 1- o’clock mark for an additional 3-4 minutes. Once we had great grill marks I turned it over and finished cooking it skin side down. Seconds before I pulled it from the grill I doused it all with Jack Daniels Honey and set it ablaze to give it a final finish.
Plating came fast and before you know it Jessie & I had all the plates lined up. Jessie plated the bacon wrapped Shrimp with additional JD BBQ Shrimp on the appetizer plates. Then the entree- Big spoons of our creamy risotto and then very carefully sliced pieces of our grilled Mahi Mahi. I then stood there at the table looking at the plates thinking that I was missing something …. and as the clock got down to 5 seconds I remembered the pineapple salsa….
It made it on to every plate rather haphazardly but it made it… My teammate Patrick watching from the gallery said that it looked like I was throwing dice when I was putting the salsa on the plate.
It was all done then and wow was our adrenalin running high. 1 hour passed by like it was seconds.
We then had to talk about our dish to the Expert Judges:
I can’t remember what I said other than I called it Jacked Up Mahi Mahi. The rest is a blur.
Check out this video from our friends at BBQTV! They captured lots of great moments from the Jack 2013 & some portions of the grilling contest at the beginning.
We had to wait till Saturday for the results. We WON!!
To help celebrate our grilling win our friends at Grill Grate are giving away a set of their grates. We are big fans of these and have used them in many grilling contests.
NO PURCHASE NECESSARY TO ENTER OR WIN
All you have to do is leave a comment on the Diva Q Facebook Fan page under this contest announcement about why you love BBQ. The contest is open to both Continental US & Canada residents. 1 winner will be randomly selected from all the entries. LIMIT ONE (1) ENTRY PER Household. Subsequent entries will be disqualified. Contest is void where prohibited by law. Contest begins October 30 and closes November 6 at 7pm est. Diva Q accepts no responsibility for comments lost or unpublished. Winner will be notified via Facebook message.
UPDATE: Congratulations to Mark Burgmeier from OHIO who won the Grill grate contest!!
Back to the JACK!! Woot Team Diva Q is heading to the 25th Annual Jack Daniel’s World Championship Invitational BBQ
Today was a very exciting day. Surprising and shocking. We had our bung drawn for the Jack. Team Diva Q along with a whole lot of other amazing teams from all over the US & the International teams. We will be one of 3 teams representing Canada along with Prairie Smoke & Spice, plus Pistol Packin Piggies.
See you all in the holler October 25& 26th!
Congratulations to all the teams who got their BUNG pulled today:
|A Boy & His BBQ|
|Bad Bones BBQ|
|Bavarian Smoke BBQ|
|Big Pig Inc.|
|Blazin’ Buttz BBQ|
|Blue Chip BBQ|
|Deep South Smokin’ Que|
|Drilling and Grilling BBQ Team|
|Fired Up Smokers|
|Fork U BBQ|
|Hoosier Favorite BBQ|
|I.A.B. 30 BBQ|
|Insane Swine BBQ|
|It’s 5 O’Clock Somewhere|
|JP Custom Smoke|
|Killer B’s BBQ|
|Lake House BBQ|
|Little Pig Town|
|Lo’ -N- Slo’ BBQ|
|Local Smoke BBQ|
|Missouri Shark Fisherman Club BBQ Team|
|Philly Blind Pig BBQ|
|Pistol Packin’ Piggies|
|Pit Bulls Up In Smoke|
|Pork Patrol BBQ|
|Prairie Smoke & Spice BBQ|
|Q Haven BBQ|
|Q U Smokin Krewe|
|Smokin’ In The D|
|Southern Krunk BBQ Society|
|That’s the Way BBQ Go!|
|TippyCanoe BBQ Crew|
|United Pork Smokers|
|Velvet Smoke BBQ|
|Who’s Smokin Now|
|Wine Country “Q”|
|Wooley Bully “BBQ Mafia”|
Congratulations to those teams with Automatic Entries to the Jack:
2 Broke Ass Texans
3 Eyz BBQ
Across the Track Cook-off Team
Bear Naked BBQ
Can U Smell My Pits BBQ
Fatback Joe’s BBQ
Hog Tide Bar-B-Que
Left Coast Q
Lonestar Smoke Rangers
Pig Skin BBQ
Shiggin & Grinnin
Stubborn Bull BBQ
Swamp Boys BBQ Team
Sweet Swine O’Mine
Warren County Pork Choppers
It is always a good day when this comes in the mail. We qualified for the Jack Draw this year from our GC in New York. Our team along with all of the other qualifying events in Canada will have our bungs (they are the stoppers from the actual Jack Barrels) all put into a hat. Out of those qualifiers 3 are chosen to represent Canada at the Jack. We have had this privilege twice before. Hoping for good luck this time again. No matter what Canada has a lot of outstanding teams that really do know their BBQ!
The last time we went…. good things happened.
It became official yesterday that BBQ Crawl has been renewed for Season 2 ! Very excited to finally share this with everyone. Here is the press release segment about BBQ Crawl from Blue Ant Media/Travel & Escape!
Canada’s BBQ Champion Danielle Dimovski will be back for seconds with BBQ Crawl Season 2 (13 x 30 min). In its first season BBQ Crawl drew the largest audience of any of Travel+Escape’s original productions garnering an unprecedented viewership for an original production on the channel. Season 2 continues the journey in the American South. Kicking off in Nashville Tennessee and ending up in Kansas City Missouri, Danielle will dig deep into BBQ culture and explore new hotspots along the way. Produced by RTR Media, Season 2 will premiere Spring 2014
For the full press release please go here.
So here it is I just want to say Thank you. Thank you to all the amazing places we went in Season 1 Thank you to all of the owners and the places and the friends that allowed us into their worlds. Huge thanks to all of my BBQ family and friends and all the fans of the show. I am blessed beyond blessed to have you all along for this journey. The team at RTR Media rocks. They worked so hard on season 1 and they have been working for months already diligently for Season 2. Thank you from the bottom of my heart. I appreciate each and everyone of you all. We leave next week to start Season 2 -this year we kick off in Nashville there will be new places new adventures some new and old friends making appearances and of course awesome kick a$$ BBQ along the way. Can’t wait for you all to see it unfold. Big hugs much Love from me to you all!! XXOO Danielle
Visiting a BBQ Competition?
Here are a few tips on BBQ Etiquette
- BBQ Teams have paid to compete – please note most take it seriously. Teams pay for everything from the competition fee to the meats and supplies.
- IF you see someone walking a turn in box (usually a 9×9 Styrofoam box) please move out of their way.
- IF you see someone walking a tray of food items please move out of their way.
- Do not under any circumstances ever take any food from tables within a competition site without asking first. Most competitions do not allow public sampling. Please visit the vendors to purchase food and support the event.
- Be respectful of the competition sites. Do not cut through a team’s site to get to another section of the competition area. That’s like walking through someone’s house.
- Mind your manners, your pets and your children. Children and their parents should be aware that there are hot grills and sharp knives at every site. Do not let your children or dogs run around team sites. Do not let your drunk friends run around team sites either.
- Do not touch another person’s grills ever…. without asking first.
- The clock rules everything at a competition. Teams need to turn in items on a specific schedule. During those turn in times teams may not want to have a conversation or stop to talk. It is nothing personal. These times are approximately 1130am-2pm however at each contest times can vary.
- Please ask before taking pictures of teams preparing their entries or of the teams themselves. Some teams would rather not have pictures of their items out in the public.
- Some events have adult beverage tents. Please enjoy responsibly.
- There are quiet hours at every BBQ contest. Please respect them.
- Please come out to the awards ceremony and cheer for all the teams. The more the merrier.
- Ask questions from teams in the non-busy hours. We love to talk about all things BBQ.
- Visit team websites like www.divaq.ca & www.kcbs.us for more information about competition BBQ.