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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

July 17, 2011 at 3:47 PM

Canadian National BBQ Championships held at Whistler-Blackcomb Resort

I enjoy a great BBQ contest, and if you’re like you might want to jet up to the Whistler-Blackcomb Resort in British Columbia for the Canadian National BBQ Championships on July 29-31.

As the highlight of the Pacific Northwest’s competitive BBQ circuit, the National BBQ Championships attract competitors from all over the world to battle it out for cash, prizes and entry into the American Royal World Championships in Kansas City and the Jack Daniel’s World Championship BBQ event in Lynchburg, Tennessee.

“The BBQ Championships have become a staple summer event in Whistler,” Joshua Kearns, Dusty’s Bar & BBQ Manager at Whistler Blackcomb said in a news release. “This is the 10th year in a row Dusty’s has hosted the event and every year it just gets bigger, better and tastier. With great food, great music and lots to see and do, it’s a great way to spend the B.C. Day long weekend.”

The BBQ fires up on Friday with a Whole Hog BBQ Demonstration from BBQ champion Jim Ericson. The demonstration is free and registration is not required. After learning the 24 hour process of cooking a whole hog, guests can sample the BBQ fare at Saturday’s Whole Hog Feed dinner for only $15. Tickets are available at Dusty’s and as the event sells out every year, advanced purchase is recommended. To cap off the evening, Dusty’s presents Whole Lotta Led, a Led Zeppelin tribute band who will hit the stage at 9 p.m.

Saturday is Local’s BBQ Day where residents and visitors can compete for chance to win over $2,000 in cash and prizes. The Backyard BBQ Burger Competition presented by Bull’s-Eye BBQ Sauce takes place at 1 p.m. and the winning burger will also earn the honor of being featured on the Dusty’s Bar & BBQ menu for a year. The King of the Grill competition will take place at 3 p.m. and requires contestants to submit their best grilled or smoked item cooked on-site to the judges and each dish must consist of a meat or vegetable or combination of the two. The C.A.S.I International Chili Championship also takes place on Saturday with turn-in at 2 p.m. The day will be rounded out by music from local legend, Guitar Doug in the afternoon and The Matinee at 10 p.m.

Sunday is the main event. In addition to over $5,000 in cash and prizes up for grabs, the title of ‘Canadian Champion” and an invitation to the World Championships in Lynchburg, Tennessee are also on the line.

Competitors will compete in four traditional categories: Pork Butt, Beef Brisket, Chicken and Ribs. Pacific Northwest BBQ Association (P.N.W.B. A) judges will score all entries with 25 percent weighted on appearance, 25 percent weighted on texture/tenderness and 50 percent assigned to taste.

A fifth and nontraditional category has also been added to Sunday’s festivities and is in its fourth popular year — the Pork & Cork. In the Pork & Cork competition contestants will be judged on their abilities to make the perfect match between BBQ pulled pork and Ravenswood’s legendary Zinfandel wine.

If the finger-licking-good BBQ seems too good to pass up, a $5 donation to charity gets spectators a pass to Dusty’s and sampling priority from the competitors.

For more information go to the Whistler-Blackcomb Resort website.

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