Don’t bypass the 2009 BBQ on the Bypass
Posted by Ben Garfinkel on Wednesday, September 9th, 2009Tags for this Article: Angie Quaale, Barbecue Langley, BBQ, BBQ Competition, BBQ on the Bypass, house-of-q, Well Seasoned
Summer should never go out with a wimper so get yourself down to Langley this Sunday for what is easily the best barbecue competition in the lower mainland. Angie Quaale and her team at Well Seasoned put on this incredible event and frankly, though Whistler is the bigger annual event, this one has much to offer. While the crowds are growing every year, they aren’t so big that you find yourself uncomfortably stuffed into lines fighting for a few ribs! There’s entertainment, lots of food and bbq action.
For those of you who live in Langley or thereabouts, Well Seasoned is a fabulous resource of specialty and gourmet food and gear akin to Vancouver’s Gourmet Warehouse. Save yourself the trip to town and frequent this gem. They also offer cooking classes. A few years ago I took a day long competition barbecue workshop there led by Brian and Glen of House of Q that got me on the right track for great barbecue.
The main event starts at 10am this Sunday, September 13th. Details and directions can be found on the BBQ on the Bypass website. See you there.
I went last year. The line ups were ridiculously long, and we got a taste of two items out of ALL the teams. Yes, it’s “Free” — I *wish* I could have paid to eat what looked / smelled delicious – we ended up having to find a restaurant nearby.
At the very least, I hope they have a booth where you can buy stuff.
This year there will be BBQ food to purchase if you can’t get enough freebees!
It also totally depends on the time you get there. The way barbecue championships work is that the teams have to turn in their entries on the hour. So, the first turn in, usually pulled pork, is at 10am. The order can vary, but often it’s followed by brisket, chicken and finally ribs.
At all the events I’ve ever been to the crowds are yet to arrive and there’s a real danger of overeating on the pork and the brisket. There’s never that much chicken to pass around and by the time ribs are up, you would be lucky to get even one, simply because there are only so many and the crowds large by then. Go early and you’ll be stuffed.