While many were reconnecting with their minds and bodies at Wanderlust, the yoga festival in Whistler last weekend, I was feeding my soul with ribs, chicken, pork butt and brisket. I still took deep breaths of the fresh mountain air in between bites, but it was smokier than usual thanks to the Bulls Eye Canadian National BBQ Championships at Dustys Bar & BBQ in Whistler Creekside.
It was three days of barbequed meat from North American BBQ champions, primarily from the Pacific Northwest (although there were a few teams from the South.) Samples were given with a minimum $1 donation and net proceeds went to Playground Builders, a charity that builds playgrounds in Afghanistan. More than $15,500 was raised to build the 135th playground and start on the 136th.
Vancouver isnt world-renowned for its award-winning barbeque, but our talented chefs and cooks represented BC well. Competing for the first time at the competition, Hog Shack Cook House in Richmond came first in the pork butt category.
Chef John cooked two pork butts; one was for the money muscle and the other for the pulled pork. The money muscle is arguably the best tasting cut on a pork butt. Its a tube-shaped muscle that doesnt get worked much so its extremely tender and well marbled. John cooked his at around 190-195F and injected it for more flavour and moisture. He used Hog Shacks sweet rub and if you havent heard already, their off-the-menu burnt ends are worth making a trip for. Tip: Call ahead to reserve an order due to high demand.
For home cooks, the humble and down-to-earth chef recommends starting with good quality meat, bringing the meat to room temperature before grilling, letting the meat rest before cutting, and to remember to KISS (Keep It Simple Stupid).
Other local talent included Smoke and Bones BBQ Caterers from Vancouver who won first for their barbeque chicken, and House of Q from Surrey who won first for their pork ribs. The Canadian Grand Champion was seasoned barbeque pros, the Wine Country Q competition team from Washington. They also took first for their beef brisket, and the reserve Grand Champion (runner-up) was Rusty Johnson of Rustys BBQ, a one-man operation and hobby griller from Port Moody. Johnson is an engineer at Shaw by day, and although he doesnt grill for a living, he enters these competitions to win and often he does.
The competition was judged by 30 certified barbeque judges from the Pacific Northwest Barbeque Association (yes, you can go to school to become a professional barbeque judge).
Find Mijune at the Deighton Cup Aug. 9-11, a sophisticated lifestyle festival and weekend social at the Hastings Racecourse. The festival kicks off with Big Smoke: a spit roasted pig dinner, craft brews, paired scotch, bourbon, whiskey and live jazz. Saturday is Throughbred, featuring Southern-style sandwiches by Cocktails and Canapes. The party wraps up with The Julep featuring a Mint Julep Mixology competition. Tickets at DeightonCup.com. Mijune will also be at Secret Location on Aug. 11 for their first collaborative dinner event by Chef Jefferson Alvarez, guest chef Hamid Salimian, and pastry chef Kira Desmond. Tickets at SecretLocation.ca. Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
