Mark your calendar for the fourth annual Barn Burner BBQ this weekend in Chilliwack.
Previously held in the spring, this year’s event is Sunday, July 22 at the same great location at The Farm Store at Fraser Valley Specialty Poultry (formerly known as Fraser Valley Duck & Goose).
This family-friendly BBQ extravaganza is officially sanctioned by the Kansas City BBQ Society and is co-presented by Johnston’s Pork and Fraser Valley Specialty Poultry.
Free-to-attend, with sampling wristbands available for a $5 donation upon entry, 100 per cent of the proceeds going to the Full Cupboard, a program designed to raise food, funds and awareness for food banks in Chilliwack, Abbotsford, Langley, Surrey and surrounding communities.
The winning team in the competition with the highest total points in all four categories (beef brisket, pulled pork, chicken, ribs) will take home their share of $5,000 in prize money, along with the Barn Burner BBQ Grand Championship trophy, bragging rights, and a spot in the Jack Daniel’s World Championship Invitational BBQ in Tennessee.
Teams also compete in a “Black Box” cook-off. This “Iron Chef” style competition presents cooks with a black box containing four mystery ingredients. All ingredients must be incorporated into a single dish and submitted to the judges, who will award points based on originality, taste and presentation.
Chef Dez returns as the event emcee, while meat lovers of all ages are invited to join the festivities including a live performances by Ryan McAllister, The Lonesome Town Painter and The K-O’s, axe throwing tournament hosted by Axewood Crew from Squamish, climbing wall, face-painting, balloon art, samples of delectable BBQ and more. If the samples don’t get people full, there will also be a variety of food trucks to choose from along with beverages from Old Yale Brewing.
Registration is still open for those looking to sink their teeth into the competition, and can be done online at barnburnerbbq.ca. There is room for a limited number of trailers and RVs with advanced notice. Electricity, hot water, and washrooms are on-site.
And remember, BBQ is not grilling.
There is a very distinct difference between grilling and BBQ. Southern style BBQ is a technique in which meat is cooked at low temperatures (about 225 F) for a long time over indirect heat. The heat source is charcoal and wood. No gas/propane is allowed.
Schedule and Categories:
10 a.m Event Opens
11 a.m. Chicken competition judging (cooked for approximately four hours)
Noon: Ribs competition judging (cooked for approximately six hours)
1 p.m.: Pork competition judging (cooked for approximately 12 hours)
2 p.m.: Brisket competition (cooked for approximately 12-16 hours)
3 p.m.: Black Box competition
4 p.m.: Awards ceremony & Grand Championship winner announced Competitors:
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