by lynna_mcintyre on September 14, 2012
Mouths will water as barbecue masters from Canada take their grills for the Cloverdale Cowby cook of BBQ Competition during this weekends Cloverdale Rodeo Country Fair. More than 25 teams competing for $10,000 cash prizes.Misko who is a world professional Barbecuing said he will be bring his “A” game to Cowboy cook-off. Misko said hat it was amazing to get the thrill of the grill while travelling in the southern U.S for work where he attended the championship event in Texas. He started practising his cooking techniques under the guidance of “Rockin Ronnie ” Shewchuk.
Strange article unless you think someone is news worthy just because they’re in a competition. There are some good lines though: at one point he describes a competition he witnessed but could not sample the food. I have been to barbecue competitions like that and there’s always some disgusting hot dog and pizza trailer selling awful food while everyone walks around smelling amazing smoking meat.
One of the competitions is:
Each team will be given five pounds of Johnston’s BC Bacon and the teams can make anything they want using bacon
How awesome is that?! I’ve got a friend with a grill store who sells a lot of the Big Green Egg Kamado smokers and theres a BGE receipe where he weaves strips of bacon like a rug and wraps it around sliced hot peppers, hard-boiled eggs and shredded cheese.
Read the full article here:
Cowboy Cook-Off fires up Cloverdale’s Misko – Surrey Now
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by lynna_mcintyre on September 14, 2012
At a time when a majority of the people are getting for summer parties, it’s quite relieving to come across a great vegan recipe by AOL Kitchen Daily. Made with hot peppers, thyme, basil, and other ingredients, the Tunisian sauce Harissa promises to treat the taste buds like never before. The directions on preparing the simple but special recipe are quite easy to follow.
For most of us who love to barbecue with low heat and to grill with high directed heat the term “vegan” sometimes seems synonymous with “healthy but bland” and sometimes crazy. However, from an odd (and eventually tragic) dating experience I can tell you there is a lot of variety in vegan cooking. I will usually stop and look at anything prepared on a grill and will definately pay attemtion to anyone using the grill for hot, crunch vegetables. Most of this stuff is badly cooked and ends up soggy but eggplant, zuccini and peppers can all be put right in the flames of a charcoal grill or griled fast on an infrared gas grill to create this receipe with some real heat.
…also it should be assumed without needing to point it out every time that anything vegan is made better with a healthy dollop of hot sauce.
Read the full article here:
BBQ Recipe: Grilled Veggies with Lemon-Harissa Dressing – Patch.com
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