ProQ Smokers: August 2007

Wednesday 29 August 2007

ProQ Wins In Canada!

Several teams competed in adverse conditions (a storm blew through, taking some tents with it) at the 3rd round of the Canadian BBQ Championships held in Merlin.
Here are the results:

Chicken

1st - The BBQ Effect - 461 pts.
2nd - Simcoe County Smokers - 459 pts.
3rd - Swines & Bovines - 435 pts.

Brisket

1st - Smokin' in the Igloo - 469 pts.
2nd - Simcoe County Smokers - 467 pts.
3rd - Diva Q - 446 pts.

Pork

1st - Simcoe County Smokers - 449 pts.
2nd - Diva Q - 448 pts.
3rd - Swines & Bovines - 440 pts.

Ribs

1st - The BBQ Effect - 460 pts.
2nd - Simcoe County Smokers - 458 pts.
3rd - Diva Q - 457 pts.

Grand Champion

Simcoe County Smokers - 1833 pts.

The winners! - Sponsored by ProQ Smokers

More happy ProQ users - The Q Crew

Barrie Brews & BBQ

What a blast, the weather was excellent, the venue perfect and the people great. Beer and BBQ, what more could a man ask for?

This was the view from our stand.

The Belgian BBQ King -Kurt... what a great guy!

Looking towards the competing teams.

The winners! - Team Cedar Grilling

Smoked Foods

There are 2 types of smoking, Hot and Cold. These processes are 2 completely different methods for preparing food. Hot smoking cooks the food, whilst Cold smoking is a part of the process designed to cure food that will, in most cases, be cooked at a later stage. No one can be sure of when it all started, but it was probably discovered, by accident, sometime during the Stone Age. In the case of Hot Smoking, you can imagine a group of hunters bringing meat back to their cave and hanging it above the fire they used for warmth. Cold Smoking/ Curing may have been discovered in this manner... picture freshly caught sea fish, being filleted on site and then left to soak in a rock pool for a few hours, before being returned to the cave where it was hung further away from the fire, possibly nearer to the roof, where the smoke gathered. In both scenarios, man might have been pleased with the resulting flavour (he may even have been given a hearty smack on the back, known as a pat, from the people sharing the meal, to show their approval). He may have also noticed, in the case of the fish, that the food lasted a lot longer, without spoiling. As with most men, he more than likely got impatient, whilst waiting for his meal and ended up by first moving the meat closer to the fire (Barbecuing) and finally, by throwing meat directly onto the fire (Grilling).