Hog Shack SWINEFEST 2013

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Can you believe that Hog Shack Cook House in Steveston is turning 3 years old? To celebrate this milestone they are holding an event, SWINEFEST 2013! On Wednesday October 9th at 6:30 pm (reception at 6 pm) you have the opportunity to enjoy the best BBQ in Vancouver along with some amazing craft beer, including… wait for it… a cask of Driftwood Brewing’s highly sought after Sartori Harvest IPA! Tickets are $65 ($57 for CAMRA members so SIGN UP!!!) and here’s what you get, (I totally stole this from their website)

Join us for an evening of debauchery as Hog Shack celebrates its 3 yr anniversary and our team serves you a competition level BEER & BBQ FEAST like no other! This is our once a year flagship event.

Walking away with several top finishes and awards this past BBQ competition season, Hog Shack’s Chef John Lim Hing will put together a mind blowing Kansas City style BBQ buffet where you will indulge in the city’s finest smoked meats.

Allan and John will pair their top 6 beers of 2013 they have personally chosen to indulge with the SWINEFEST MENU.

One of those beers will be the highly sought after Driftwood “Sartori Harvest Ale” in a CASK!

There will be LOTS of door prizes to win, and an entire evening of BEER & BBQ mayhem.

 What’s included:

Buffet Dinner

5 X 10oz pours of amazing Craft Beer

1 X 16oz CASK POUR of Driftwood’s “Sartori Harvest Ale”

Amazing company

 THE FINE PRINT

-Must be 19 yr or older to attend

-Please notify us of any allergy concerns by e-mailing us at info@hogshack.ca at least 3 days prior to the event

After being a part of the Hog Shack Competition BBQ team for the past year I can tell you that you’re in for a treat. Competition BBQ is like nothing you’ve had before, here’s a shot of some of Johnny’s turn in boxes from this year’s PNWBA events.

Tasty BBQ
Tasty BBQ

And a Sartori Harvest cask?! You can guarantee you’ll see me at this celebration of smoked meat and hops.

Get your ticket on Eventbrite (click me click me click me)

Scott.

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2013 BBQ on the Bypass sample schedule and tips for visitors.

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BBQ on the Bypass is tomorrow, Sunday September 15th, at 20771 Langley Bypass. Brought to you by the amazing Angie Quaale and her team at Well Seasoned, This is the 7th annual BBQ on the Bypass which also hosts the Great BC Bake Off. I’ll be on site with Team Hog Shack rubbing pork butts and making sure John Lim Hing has someone to talk to (that pretty much sums up my role haha). If you’re planning on coming down and want to sample some great BBQ I’ve put together a schedule and some tips!

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The turn-in times for the teams coincide with the times that the public can sample food. Each team will submit their best stuff to the judges and whatever is left over is put in sample cups for you to try. Here’s the schedule for Sunday’s turn-ins ;

11am – Pork

12pm – Brisket

1pm – Chicken

2pm – Ribs

The samples coincide with the turn-in times so if you’re there at 12 you’ll get brisket, if you’re there at 2 you’ll get ribs etc. Remember that the teams have been up all night and the samples aren’t unlimited so please be understanding if we run out quickly. There will be live music and other food vendors on hand if you’d like to buy food in between turn-ins.

Parking is tough for visitors so car pool! Make sure you check out Well Seasoned while you’re there, it’s awesome.

Scott.

Make your own #TeamHogShack award winning Buffalo Slaw Dog

bbq2Every now and then Hog Shack Cook House chef/owner John Lim Hing invites me to join him at a competition BBQ event, actually he invites me to all of them because I work for free breakfast. The last one we did, The Canadian Festival of Chili and BBQ at Langley’s Cascades Casino included a “Best Hot Dog” special category on Saturday. A week or 2 before the competition Johnny texts me and tells me that I’m doing the hot dog… I pooped my pants a little. I eat food, I have an opinion about food, I write about food and I cook at home all the time and think I do a pretty good job. This was different though, people would be judging my hot dog against some of the top BBQ cooks in the Pacific Northwest. You’ll never guess what happened.

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We won!! First place, I was in total shock. So in honour of my first win at anything food related, ever, I’m going to share the winning hot dog with you and tell you where to get everything that was on it!

The Beast is here

I had a secret weapon, Beast and Brine in South Surrey. I used their amazing Buffalo Jalapeno Cheese Smokies, smoked cheddar, house made pickles and some ridiculous Kozlik’s Sweet and Smoky mustard. Johnny brought along some of his Hog Shack coleslaw and I picked up some hot dog buns from the best bakery in the lower mainland, Fieldstone, which happens to be right beside Beast and Brine.

Random nighttime BBQ competition shot
Random nighttime BBQ competition shot

The bun was un-toasted and sliced open lengthwise but not so much that it broke into 2 pieces. I laid a generous base of mustard on both sides followed by 2 thin(ish) slices of the smoked cheddar running the length of the bun. I cut the pickles lengthwise into thin strips and laid 2 slices across the length of the bun. Then we made a nest out of the Hog Shack coleslaw, if you make your own coleslaw ( because I don’t think John’s going to give out the recipe lol) don’t make it too saucy, the smokie/pickle are juicy enough. I cooked the smokie over relatively low heat, around 300 degrees, until it started to firm up. I tried to take them off the heat before the casing burst and I was able to save enough of them for a nice result.

Where’s the picture? There isn’t one. I barely made the turn-in time. It’s just a hot dog so don’t worry about how it looks, it’ll taste amazing. This little beauty got us a nice blue ribbon and $150. Not bad for a hot dog.

Scott.