1st, 2nd, or 3rd across 6 meat categories
Woo Hoo! We won our 8th GC for 2010 amid 26 teams at our first international debut at the Canadian BBQ Championship in Langley, about an hour East of Vancouver, British Columbia, Canada
It was sanctioned by the Pacific Northwest BBQ Association (PNWBA) and this was our first-time cooking under their rules. We placed 1st Chicken, 1st Butt, 2nd Ribs, and 3rd Brisket. The PNWBA format is similar to KCBS except for the use of barcodes, different timing and sequence of meats (11 am Butts, noon Brisket, 1 pm Chicken, and 2pm ribs), and scoring from 1 to 10 so total score was 200 compared to 180 for KCBS. There were also two additional meat categories and we finished 2nd in Halibut and 3rd in Turkey. A Canadian TV crew was also there to shoot a special mini feature on us so maybe we’ll make it on the air in the future.
Trio of Halibut Appetizers
Bacon Weave Turtle Meatloaf
We flew into Seattle on Thursday and drove a rental car in light rain into Canada. On Friday, we conducted a packed cooking class for 29 students at Angie Quaale’ Well Seasoned Gourmet store on Friday. Apparently, they’ve heard about my Seared Ahi, Santa Maria tri tip, and Paella up north and wanted to see it up close!
We taught 5 dishes in about three hours: Santa Maria Tri Tip, Spanish Seafood Paella, Coleslaw w Chili Lime Vinaigrette and Asian Basil, Seared Ahi Tuna w Sweet Onion Dressing, and scratch-made SYD Peach Cobbler with Jack Daniels Ganache.
Angie Quaale Owner of Well Seasoned Gourmet Foods
“Mise en place” prep stage before 30 students showed up
Angie’s beautiful cooking studio
Slap Yo Daddy Peach Cobbler
The hospitality shown to us by the Canadian teams and US teams made us feel right at home. We were all arranged in a wagon circle around an industrial park outside Angie’s store. Everyone welcomed and helped us out with equipment, assistance, and understanding of the contest rules. Dennis, Angie’s husband, coordinated all the loaner equipment we used for the contest including the two 18-inch WSMs. Lucky for us, he found two EZ Ups so we could put one over the WSMs as it rained off-an-on during the overnight cook Saturday and Sunday. One of my Friday students Kevin Legge took us on a guided night tour of Vancouver city on Friday, so we were able to cram in some sight-seeing into our short trip.
Harry, Angie, Benny, Ron (MC), Dennis (Angie’s husband)
Super Cool Chili Cooker – World War 2 Vintage
Men at Work! Window Washing!
Super Yummy Slap Yo Daddy Ribs!
I want to sincerely thank Angie Quaale, her husband Dennis, and her staff from the Well Seasoned Gourmet store for sponsoring us and making our first international trip happen. Where do you get coffee service with fresh baked goodies on contest mornings. And we also got to meet and hang out with Ron and his band Other Side of Five who kept everyone’s spirits up in the rain.
Coffee and fresh baked goodies in the morning!
Awesome guys from the Other Side of Five band
I’ve met many outstanding and passionate BBQ friends in our journeys across the nation and am amazed at the opportunities that have come our way. Thanks also to Danielle Dimovski of DivaQ for entering our lives and connecting us with Angie in Arkansas earlier this year.
Our very first international debut in Canada
A BIG congrats go out to all the teams who participated and to House of Q for RC. A big thanks goes to Jenny and all the PNWBA officials, judges, and helpers for contributing to this awesome event. We’d like to thank our terrific Sponsors: Rocks BBQ System for our Stoker temperature control system, T&H Meat and Sausages for our meat products, TheSlabs.com for our rub products, Cajun Bandit for our Weber stainless replacement doors, Smokin Guns for our rubs, Butcher BBQ for our injections, and Snake River Farms for our Wagyu meat products.
