#Beach BBQ and Brew Fest 2013

This past weekend the Beach BBQ and Brew Fest http://beachbbqandbrews.com/ took over Woodbine Park for 3 days. Other than a short interlude of rain Saturday night and first thing Sunday morning, the event was ablast!

Beaches BBQ and Brew Fest

Beaches BBQ and Brew Fest

US and Canadian Teams served the usual fare that was happily washed down with the assistance of local craft beer artisans. I have attended others throughout the province and have to say that “The Beach”, (formerly The Beaches, but that’s another story) embraced the event and instilled its sense of calm and relax amongst the revelers. It was a blast!

Pork bliss in the Beach

Pork bliss in the Beach

All the participant’s smoked treats were good but my particular tastes ran to the ribs and Alabama Pulled Pork that Camp 31 was offering.  The diehards and smoke heads knew the biggest lines offered the best fare.

BBQ demands beer and the craft artisans didn’t disappoint. I did get introduced to #Crabbie’s Original Alcoholic Ginger Beer, a refreshing different taste with a bite. Quite nice!

Presentations led by Ted Reader marked the big tent. Ted’s take on Warm Bourbon brownies with bacon and blue cheese made my heart stutter for a second. But as everyone knows, bacon makes everything better!

Ted and me!

Ted and me!

I finished Sunday as a judge for the Amateur Rib contest. Everyone that entered deserves kudos for having the guts to put their money where their mouth is.  Good ribs all around and well done.

So I have a back log of food photos to catch up on. Watch over the next few days.

Because of the meat overload, tonight is #BGE tomato roasted soup, grilled corn with oregano/ chévre butter and homemade bread.  Dessert is rotisserie pineapple with grilled pound cake and rum whipped cream.  OK, so we’re good with the veggies and not so good with the dessert.

Be well and eat well

Scott

Food linesbeer guyCamp 31 sauceFeeding time

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“The only time to eat diet food is while you’re waiting for the steak to cook” Julia Child

Watched my friend Ted Reader on Breakfast Television in Vancouver this morning. You gotta love time shifting on TV.  Cool, composed and professional as always.  Ted, make sure you have sushi while you’re there!

So I’ve had some chipotle in adobo sauce sitting in the cupboard for a while trying to figure out how to use them. The one troll likes spicy but the other one doesn’t so my dilemma. I blended the chipotle with honey, lime and added a rehydrated Guajillo pepper. The pork tenderloin marinated in the saucy sweet and spicy bath for 4 hours and then was grilled over cherry wood.  The accompaniment was a take on a Insalata Caprese replacing the mozzarella with avocado.  Sour cream flavoured with lime juice and zest brought it all together.

The honey cut the spiciness and made both trolls very happy. Along with the tortilla chips that went on the plate.

Be well and eat well.

Scott

17 days till The Beach BBQ and Brew Festival  @BBQandBrewsFest

This little piggy went to marinade

This little piggy went to marinade

This little piggy hit the grill

This little piggy hit the grill

This little piggy went all the way down!

This little piggy went all the way down!