This is the kind of school you can look forward to in the middle of summer.
Only instead of the dewy decimal system and conjugating verbs, this school teaches another form of addition, a much tastier one.
One meat product plus a barbecue smoker equals too much fun at the 6th annual Canadian BBQ Championships in Whistler, Aug. 3 to 5 at Dusty’s in Creekside.
While competing sounds great, judging seems far more palatable. Join the judging class for $25 and find yourself elbow-deep in mesquite barbecue sauce and pulled pork.
Judging school students must pre-register by contacting Josh Kearns at 604-905-2146 or firstname.lastname@example.org .
There are plenty of other ways to get involved in this slow-cooking fest.
Learn some of the tricks of the trade at the Whole Hog Demonstration Aug. 4 at 7 p.m. This little piggy will begin its turn into a smokin’ Saturday night dinner at the Whole Hog Feed Aug. 5. Onlookers are not only privy to barbecue tips, but also advance dinner tickets. Admission is limited with tickets sold on a first come, first served basis.
Saturday is devoted to local grilling competitions anyone can participate in while Sunday showcases those crazed boys and girls who haul out Rube Goldberg contraptions from their garages to compete for the coveted national barbecue title.
Local’s BBQ Day on Saturday fires up the grill with four events offering more than $2,000 in cash and prizes.
Freedom reigns at the King of the Grill Anything Goes Grilling Contest. The only stipulation for the event is that the main component of the entry must be grilled or smoked and cooked on site — vegetables, fish, lamb, anything goes as the old song goes.
No vegetarians are allowed for the chili contest. The meat-only cook off is a qualifier for the World International Contest in Terlingua, Texas.
Barbecue braggers, you know the types: those more often than not men who tout their stainless steel UFOs that dice, slice, grill and speak four different languages with one opening of the lid, can finally put their flipper where there mouth is at the Backyard Burger Championship. Break out your “Kiss the Cook” aprons, whether a newcomer or seasoned veteran. All you need is a few secret ingredients and organizers provide the rest: gas grills, small wares, hamburger, buns and condiments. Every year, the winning burger is featured on the Dusty’s Bar and BBQ menu.
What would any barbecue be without a little drinking? Mixologists go swivel stick to swivel stick at the Cocktail Contest to produce a Grand-Marnier-based elixir to woo the masses. Get shakin’ in the morning hours with cocktail judging time falling between 1 and 3 p.m. at the Grand Marnier and Rock 101 Drinking Booth. Glassware and basic ingredients such as Grand Marnier, juices, soda and garnish will be provided. You supply the imagination, recipe sheet and special ingredients. It goes without saying, just being a spectator at this event could be as much fun as competing.
The sun rises on the big gunners on Sunday as barbecue barons ride out on more than 50 smokers for the championship gold rush of beef brisket, pork shoulder, pork ribs and chicken competitions. This town is only big enough for one 2007 Canadian Champion with the master barbecue sheriff winning cash, prizes and an invitation to the World Championships in Lynchburg.
For more information, contact Josh at 604-905-2146 or email@example.com . Visit whistlerblackcomb.com and click on events for additional details and registration forms.