Well we took off last week and went camping had a great time and BBQ’ed everyday. However due to some technical camera picture problems not much to share.
Here is however a blog post written for www.bbqaddicts.com
BBQ in Canada
To talk about traditional low & slow BBQ most people would assume that it ends just at the Canada US border. However the Canadian Competitive BBQ scene though is alive and well. From coast to coast Canadians are putting their own unique spin on traditional low and slow style of BBQ.
One of biggest drawbacks is the lack of a universal Canadian Association. There is the Western Canadian BBQ Association which runs with an agreement with the Pacific North West BBQ Association (PNWBA) under agreement with the Kansas City BBQ Society KCBS. In the East there are no associations right now (The Canadian BBQ Association –CBA now defunct) and most competitions are run independently. There is a challenge in making sure you have the right times and turn in orders as they vary depending on where you are. This just covers the organizations though and certainly not the food itself.
Canada and its BBQ is a melting pot. There are some regional differences like the US but not as much as a difference as a tweaking from province to province. I have yet to find any team up here who uses a vinegar based or Alabama white sauce in their turn ins. At least none who admitted it. What I have found though is that Canadians overall still like their sweet. This includes brisket which I have now seen chopped pulled and shredded for turn ins. The underlying message seems to be anything goes as long as it tastes good. The love of pot-roast brisket still irks me though for sure. I prefer a Texas style brisket straight up but it doesn’t do so well in Canada.
Canadians are much more apt to be out there with a smile on their face and a beer in hand in -25 degree weather. Snow acts as a great insulator as many of us know up here that BBQ all year round. There is still the intermingling of BBQ and grill as terms but as long as we are cooking something the wording doesn’t mean much. BBQ is slowly starting to appear up here on our restaurants as well. We don’t have BBQ joints on every corner like they do in the US. I doubt you would be able to find any family of BBQ’ers that goes back more than 2 generations or brick pits. However what you do get from us is a whole lotta passion and love of the food that is BBQ. Canadians overall just seem to have to travel a lot more to get it.
Many of the restaurants that are now putting out BBQ are using Fast Eddy’s or Southern Prides. Heck even Fast Eddy’s new pellet grill is being made in Alberta by the Danson company. Traeger Canada has an east and west location as well. It’s growing. Slowly but surely it is growing. I can with pride say that the largest BBQ store in the world is located in Canada. www.bbqs.com has the ultimate collection for any BBQ’ers when it comes to grills and accessories.
Our charcoal is also rated some of the best in the world. For example our Natures Own Basques all natural lump is made from hardwood sugar maple trees. This is made in Quebec. Having tried many other lump charcoals I have to agree it’s one of the best on the market for sure. In fact this lump happens to be one that many of the top rated restaurants in Canada and the US use because of its density, longevity, heat and overall pleasing flavour profile.
There are some drawbacks for Canadians who like to BBQ. The accessibility of many of the rubs spices and injections is an ongoing pain in the butt. The expense of getting them through customs and the additionally brokerage fees levied by those men in little brown outfits can be outrageous. I am lucky to have some friends in the Northern states that I ship to regularly. I love to experiment and try out new things and thankfully they don’t mind being my shipping depot.
We have challenges in regards to the accessibility to more competitions. Right now there are less that 20 competitions from coast to coast that include the 4 meats. That means travel and lots of it. Often it is a lot more economical to travel south to the US to compete that it is to travel across Canada. Lucky for us -that we can – and have travelled to many competitions south of the border.
There is one universal truth for BBQ’ers though. No matter if you are in Saskatoon Saskatchewan, Louisa Virginia, Austin Texas, or Toronto Ontario BBQ people are the best type of people in the world. They are willing to give you anything if you forgot something. They will do anything to help you get to a competition. They will feed you and supply you with beer (I will admit Canada has much much better beer though) and at the end of the weekend you will have a friend for life. That is real BBQ not so much about the food but about the passion and the people behind the BBQ.