Barbecue advice from the champs -- New video - gas barbecue grill
June 01-10 fifteen o'clock A. M.
I said, what better way to welcome the summer than to visit the Gloucester Expo at rido Carlton circuit on Saturday, to participate in the annual smoked bone Barbecue Championship, and for two years I have been blessed to be a judge.
Despite the rain
Starting on Friday night, through wet weather in the morning, no less than 14 professional barbecue teams from Chatham, Ontario.
And five amateur teams from the Ottawa area, brave enough to do their favorite thing --.
In this way, of course, I feel that most Canadians think barbecue is a gas barbecue.
Gas and even charcoal grills usually work in a few minutes with relatively high heat, which does not want to create the depth and level of the smoke flavor, let alone the heavenly tenderness, smoking ribs and barbecues for a long time under relatively low heat.
() In a real barbecue in the southern American style, it is common to cook healthy cattle bris for 14 hours or more with 225 degrees Fahrenheit in real smokers to achieve the perfect effect.
The same is true of a big pig's ass.
And ribs, well, it takes 4 hours to pull down at low temperature.
In addition to gentle
Of course, each team has its own secret mixture, including dry and wet wipes, for signature results.
Without these unique cooking techniques, there would be no harder meat to eat for a real barbecue
Don't mind the juicy and desirable!
In the blog below, as a special treat, I have prepared an exclusive video of professional barbecue technology in which Ed Tang ofin is near Stittsville, he began to tell that he followed the title Danielle. k. a.
This year, he traveled from Barry to Gloucester with helpful husband Flado and worked with Luisa and John Hayden.
() DivaQ himself participated in the amateur competition last year, but this year she
At Gloucester, her team won the first place in the best chicken, best cow bris and best ribs.
(Listen, when I'm a professional in the video who buys barbecue tips, I'll go all out!
) The number one in the pro-pull pork category this year is a team from Brentford called "smoking.
Amateur champions (only ribs) are: first, O-
The town of Ottawa creaks;
Second, the broba Brothers barbecue in Canata;
Third, the egg head of Ottawa. Congrats!
Gloucester is the first of three official competitions in Ontario recognized by the Canadian Barbecue Association. The grand-
Their dad is the Canadian Open barbecue tournament held in beautiful Barry on July 4-6.
Already in its fifth year this year, more than 30 teams from Canada, the United States and Europe are expected to compete for $30,000 worth of cash and prizes.
The overview of the Canadian Open is the automatic entry of the Jack Daniel World Invitational BBQ Championship at lunch Castle, Tennessee.
Open to champions every October.
Talk about dedication-
They arrived in the rain at 7: 30 on Saturday. m.
Rib-cooking by 9 a. m.
, Is expected to complete the smoke at about 2: 30. m.
Hope to see you in 2009
Bring your BBQ friends!