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| Chili Turn-in times |
| CASI Chili |
 |
Saturday 1 pm |
| Canadian Club Backyard Burger |
|
Saturday 2 pm |
| People’s Choice |
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Saturday 3 pm |
| Awards Presentations |
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Saturday 4 pm |
| NOTICE FOR BBQ
COMPETITORS |
Meat for all 4 main entries (brisket, butt, chicken and ribs) is supplied by the cooks. The protein for the "anything but" category is Arctic Char, supplied by Kitikmeot Foods from Cambridge Bay, Nunavut
You can set up at the Terry Fox Plaza at BC Place Stadium on Friday before 3:30 pm or after 9:30 pm or Saturday morning before 10:30 AM or after 9:30 PM on Sat. |
BBQ Awards Presentations
Sunday 4 pm
Guest Emcee:
Caren McSherry
Global TV
Saturday Morning Chef
|
Barbecue & Chili Competition
Barbecue teams cooking, smoking, barbecuing, marinading beef, pork, sausage, chicken, musk ox, hamburgers. Chili-heads cooking big pots of fiery hot chili. Thousands of dollars in prizes.
HISTORY: In 1987 David and Pat Veljacic held their first chili cook-off
in New Westminster and in a short time it became BC' s only bbq cook-off as well. During the 90' s it was one of the cooks'
favorite events with as many as 30 teams competing.
Cooks,
judges and spectators came from all over North America. On the big day
upwards of 25,000 people wandered the site tasting and talking to the
cooks who always told them nothing but the truth.
The
Canadian Festival of BBQ event is also recognized as the BC Provincial
Championship . The Grand
Champion qualifies to cook at the American Royal BBQ Cook-off in Kansas
City. This is the premier bbq event in the United States, put on by the
largest bbq society, The Kansas City BBQ Society (KCBS). The winner here
also has his name put into the draw for the Jack Daniel's International
BBQ in Tennessee. Only about 60 teams are invited.
In
2005 The Canadian Festival of BBQ and Chili moved
to a new host location: EAT! Vancouver, The Everything Food + Cooking
Festival, and is back for a third time at
EAT! Vancouver at BC Place Stadium again on May 23, 24& 25, 2008.
For more information on Barbecuing visit the Pacific Northwest Barbecue Association's Website: www.pnwba.com
BBQ
Presenting Sponsor
The
BBQ event is NOT grilling. This is Southern BBQ in which meat is cooked
at low temperatures (about 225 F) for a long time over indirect heat.
The heat is supplied by charcoal and wood. No gas is allowed. There are
four categories: Beef Brisket, Pork Shoulder, Chicken and Pork Ribs.
Brisket
and pork are cooked for 12 - 16 hours. Ribs take 6 hours and chicken 4
hours. One entry is turned in per hour. Judging is done by 6 judges, again
using a double blind system.
 Backyard Barbecue Burger Competition
Everyone has a great hamburger recipe. The BBQ teams have a chance to showcase their talents using ground muskox meat provided by Kitikmeot Foods and the mandatory use of the great line of Canadian Club BBQ Sauces, ranging in a variety of flavours from mild Honey Garlic to robust Hickory Bold.
Chili
The
Chili Cook-off has always been sanctioned by CASI (Chili Appreciation
Society International) as The BC Provincial Championship. There
are more than 500 CASI cook offs a year, raising over $1,000,000 US for
charity. CASI cooks receive no monetary prizes. However the top three
B. C. residents qualify to cook at the Terlingua International Chili
Championship in Terlingua, Texas, along with about 300 other cooks.
The
chili is Texas-style chili. This is different from what most of us call
chili. It is meat and sauce only. In competition chili there can be no
visible additions such as beans, onion, celery, etc.
The
meat is usually cubed roast but can
be chili grind which is very coarse ground beef. The sauce is made of
broth, tomato sauce, chili powder and spices.
Except
for the meat all preparation is done on site and cooking is on Coleman
stoves. The chili is cooked for about three hours.
Contestants
turn in sixteen ounces of chili, which is judged by 10 judges using a
double blind system, which ensures anonymity.
 Peoples Choice Chili
This is generally also known as Home-style
Chili, and may contain beans, macaroni, celery, onions, etc.
There
is a limit on the amount of chili each contestant can cook, e.g. 2 gallons,
to avoid awarding the prize to the cook who made the most chili. The main ingredient,
Muskox, supplied by Kitikmeot Foods from Cambridge Bay, Nunavut
| 2007 Winners |
|
Grand Champion |
Steve Sanders |
SMOKE A FAT ONE |
|
Reserve Grand Champion |
Dave McKay |
BAD ASS BBQ |
|
Chicken |
Dave McKay |
BAD ASS BBQ |
|
Pork Ribs |
Steve Sanders |
SMOKE A FAT ONE |
|
Pork Butt |
Dale Groetsema |
CIDER HOUSE BBQ |
|
Beef Brisket |
Steve Sanders |
SMOKE A FAT ONE |
|
Muskox |
Steve Yip |
ONO BBQ |
The Grand Champion, Steve Sanders and the Smoke a Fat One team, were invited to compete in the Jack Daniels BBQ Championships in Tennessee. |
