the state of BBQ in my town.

[evo]

We were at a fundraiser for Great Grandmas care home last night. The entree was a choice of chicken breast, ribs or steak. Marlene had med rare steak which was possibly 3 oz and likely cooked on a charbroiler, not bad. I had a 1/2 rack of baby backs, these were, I believe, to have been done in a pressure cooker as the meat was fall off the bone tasteless and the bone was soft. The bbq sauce had a somewhat watered down bulls eye taste and texture. I was disappointed to hear several comments on how great the meal was.
Now, you have to understand we are in Canada and southern style slow n low Q is rare but available from a select few. Competitions are beginning to appear in several areas, the bbq community is really starting to become organized and hopefully the general public will appreciate, participate and enjoy. We are in the process of opening a BBQ vending/catering business and hope to spread the word of true BBQ. We the bbq community have a big hill to climb.
_________________
Blown GF clone
Custom built rotisserie
22.5 Weber kettle
backyard brick-n-mortar pit
CWB - CWI

[Prairie Smoke]

Hey, we're getting better! When I started this 'hobby' 6 years ago, I couldn't find find a single bag of charcoal in the whole city (200,000 people) from October through April. That first winter was a bad one. I started stocking up after that, but these days it's not necessary. Back then, I was aware of exactly TWO people in the province who knew anything about BBQ, and I was one of them (didn't know much yet though )
Now I know of 15-20 different guys in SK who love this as much as we do. You're right - we have 5 competitions within an 8 hour drive, there's a real BBQ restaurant in town, and the butchers don't laugh when you ask for a brisket.
Thanks to things like the Food Network, and the fact that there are more and more of us every year preaching the glory of real 'Q, it's getting better every year.
_________________
Competitor, Caterer, Food truck, Ribfests
Cooking on:
Southern Pride XLR-1400, SPK-500, SP-700 (latter 2 on 32' rifest rig)
JR Enterprises 23-60 pit
Traeger 200, Lil Tex, Memphis Pro, Yoder YS640
WSMs, UDS
FEC-100 x2, Primo oval XL
Weber 22" kettle & smokey joe

[Prairie Smoke]

Where was this meal Jeff? They weren't claiming to be serving BBQ, were they?
_________________
Competitor, Caterer, Food truck, Ribfests
Cooking on:
Southern Pride XLR-1400, SPK-500, SP-700 (latter 2 on 32' rifest rig)
JR Enterprises 23-60 pit
Traeger 200, Lil Tex, Memphis Pro, Yoder YS640
WSMs, UDS
FEC-100 x2, Primo oval XL
Weber 22" kettle & smokey joe

[evo]

Rob, the supper was @ Nicky's which is primarily Greek and a very good raunt. The supper was not promoted as Q but the ribs were on the menu as "bbq BB ribs".
Remember my comment when I found Jims site? I was so happy I found you guys and in Canada no less.
_________________
Blown GF clone
Custom built rotisserie
22.5 Weber kettle
backyard brick-n-mortar pit
CWB - CWI