After more than eight hours of cooking time at the first annual Verified Angus Barbecue Competition, team “333GAB” — comprised of 333 BBQ and Genuine Angus Beef — was awarded overall first prize. Team “In It to Win It”— comprised of Arrowhead North BBQ, BeefWay and Gilchrist Farms — won the People’s Choice Award. They also placed third overall with team Bluestone Outlaws taking second place.
The competition was held August 10 in Dysart, Sask., in conjunction with the Saskatchewan Angus Tour. More than 350 Angus enthusiasts attended the tour and were treated to samples of the delicious Angus beef offerings from six competing teams. Team “Where The Two Barns Meet BBQ”, “Howell ’N Folk BBQ”, and “Del Diavolo’s BBQ” also received high praise from attendees.
Teams were judged by a formerly secret panel of judges featuring Nicki Westerlund from event sponsor Neogen Canada, Mike Millar from Canadian Cattlemen magazine, and Shaun Kindopp, CEO of Canadian Western Agribition. Judging criteria included plate presentation and flavour, beef presentation, beef flavour and texture, use of beef as the star of the dish, and team spirit.
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Canadian Angus Association members were invited to apply to participate in the competition. Six members were selected and paired with a barbecue pitmaster. Tour attendees praised the culinary efforts of all the teams.
First-place team “333GAB” paired the Canadian Angus Association’s Genuine Angus Beef program with Nathan Richter from 333BBQ. They barbecued grilled tenderloin, beef kabob and beef bacon-wrapped asparagus.
Team “Bluestone Outlaws” paired member Karla Hicks of Bluestone Homegrown Beef with Mike Arnold of Smoking Outlaws. Their open-faced slider and short rib enhanced with “so-good-it- should-be outlawed” sauce placed second.
Third place and People’s Choice winner team “In It to Win It” paired member Brad Gilchrist from Gilchrist Farm with Scott Chomos from Arrowhead North. They served brisket served as burnt ends and sliced.
Team “Where The Two Barns Meet BBQ” paired member Tom Blacklock of Benlock Farms Beef with Grant Stinson from Homestead Smoke Shack. They served thinly sliced tri-tip steak on a homemade flour tortilla topped with freshly smoked pico de gallo, homemade horseradish and garlic aioli with street corn salad.
“Howell ’N Folk BBQ Team” paired member Dan Howell from Hi Low Angus with Shane Folk of Hillside Smoke ’N Que. They served house-made sausage and signature sauces.
Team “Del Diavolo’s BBQ” paired member Dave Saretsky of Authentic Angus with Evan Cole from The Devil Made Me Q It. They served a tri-tip taco dish fusing Italian flare into Southern fare.
Verified Angus is the Canadian Angus Association’s new program that expands on our Canadian Angus Tag program providing Angus beef buyers verification of the Angus label and providing Canadian Angus members and producers using Angus genetics with marketing support for branded beef programs and cattle sales. Canadian beef producers who use Canadian Angus genetics qualify for the Verified Angus program. More information about the program can be found on our website at cdnangus.ca/verified-angus.
Watch our website and social media accounts for details on the date and location of the Second Annual Verified Angus Barbecue Competition, to be announced in the near future.
For more information about Verified Angus and the barbecue competition, please contact Myles Immerkar, CEO of the Canadian Angus Association at 403-571-3581 or [email protected].
