Sixty teams from as far away as Georgia will compete this weekend for a chance to win an all-inclusive trip to Montego Bay, Jamaica to compete in the Jamaican BBQ Championships. Six-thousand dollars is also up for grabs, not to mention the glory of being named official Canadian BBQ Champion.
Cooks to watch include Georgias Myron Mixon, who took the title last year for his pork BBQ; Paul Kirk, legendary Kansas City Baron of BBQ, cookbook author, and seven-time World Champion; and Canadas most decorated BBQ Cook, "Rockin" Ronnie Shewchuck.
The Canadian National BBQ Championships is also a qualifier for the American Royal World BBQ Championships in Kansas City, and the Jack Daniels Invitational in Lynchburg, Tennessee.
The barbecues will start smokin on Friday night with BBQ Warrior Myron Mixons Whole Hog BBQ demonstration from 7:00 to 8:30 p.m. This public demonstration will set in motion the 24-hour cooking process, cumulating in the Whole Hog BBQ feed on Saturday night. Mixons demonstration is the only place to get advance tickets for Saturdays dinner.
The lighter side of the BBQ competition takes place on Saturday, starting with the Anything Goes Appetizer turn-in at 12:30. The Bulls Eye Backyard Burger competition ends at 1:30, followed by the CASI Chilli turn-in at 2:30.
Saturdays competition is open to public participation. The event organizers have even provided a few extra outdoor grills for those who decide to compete at the last-minute.
The winner of the Backyard Burger competition will have their burger featured on Dustys menu for one year. Awards for the day will be presented at 4:00.
Things get heavier on Sunday with the pork butt, beef brisket, chicken and pork ribs competitions. Awards, including the winner of the trip to Jamaica, will be announced at 4p.m.
Live music will keep the BBQ pits boppin all weekend-long, and activities for the little ones will be hosted by Whistler Kids.
For competition rules, registration and a complete schedule of events see www.whistlerblackcomb.com/events/bbqchamps.asp.
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