BARBEQUE COMES TO THE BEACH!

So the weekend that was was spectacular!  For the 6th year straight, the air smelled of smoke, the grills were sizzling and the beer was flowing. Music transcended the days and night, and community and visitors occupied Woodbine Parks grass and grounds.  It Beach BBQ and Brew Festivalwas a great way to spend the Father’s Day weekend.

Teams from the US set-up their massive rigs and started burning cherry, hickory, and mesquite woods to begin the low and slow process of everything that is true BBQ. This year the CSBBQA sanctioned the Amateur Ribbers contest. It was wonderful to see dedicated Canadian teams entering the arena and offering up their versions of traditional BBQ.

Friday started with the Firefighters Command Cook-off. Each team was given a t-bone and a beef strip loin. The T-bone had to stay pure to judge their grill technique. Grill marks, taste and tenderness were the key. The loin however was free form and whatever they wanted to create as their side accompaniments was limited by their creative minds. I had the pleasure of being one of the judges and quite honestly, the competition was so close that there was no clear run away from the pack. The four teams represented the North, South, East, and West from the Firefighters community. Every team produced amazing plates, but as always, there needs to be a winner. The West pulled it out with Vlad’s clean and smooth presentation,flavours, and his grilling skills.

Saturday was Grilling Tent time. Ted Reader, Tonia Wilson, and I took to the stage to offer technique, ideas, and advice on how toLet's talk Fatty add some creative twists to the grilling scene. As always, Ted took the crowd through his unique and entertaining recipes and showed why he truly is the King of the Q.  Tonia brought creative sauces and a how to on transforming a boring flank steak giving it life, flavour, and taste. Me, I decided to introduce the crowd to a Fatty. Sausage meat, stuffed with cheese and rolled in a weave of bacon.  Everything disappeared!

Last day, Sunday, were the 2 competitions. The CSBBQA Amateur Ribber Competition and the North American Ribber Competition. I had the pleasure of judging the NA group. All the vendors that there present during the 3 day presented, served ribs, and this year an additional twist. They were asked to serve something out of the box but still utilizing the grills and their BBQ skills. Burritos, sliders, flat bread and pizza creations were all outstanding, not to mention their ribs. Bernie from Camp 31 MC’d the event and showed not only his BBQ knowledge, but his fun and skills at entertaining a crowd.  Ribs and the alternate were served every hour for 6 hours and I was looking for a place to crash as my food coma started kicking in. The winner was Swine Fellows with Jamie and Zack earning the trophy. Honourable mention to all, Bibbs, Hawgs Gone Wild, Camp 31, and Sticky Fingers. Your skills and food were off the cuff!

Chef ToniaThe first Beach BBQ and Brew Fest CSBBQA Ribbers Competition winners were White Bread BBQ. I wished I could have tried your stuff but I was a little full from the rest of the day. Congratulations guys!

I haven’t mentioned the music, the crowd, or the craft beer because if you weren’t there, you missed it. It was all phenomenal!

At the end of the day you realise what the BBQ is all about, community, good food, and fun. The phrase there is no bad BBQ came up during the day and I completely agree. If you like it, if it makes you feel good and you’re having a good time, then its good BBQ.

Kudos to Jen and Jeremy for the organization and the weekend, well done!

Hope to see you hear next year!

Be well and eat well!

Scott

 

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