Chicken and Rib Fest? [Events]
Jun 18
I can't wait... I passed by last night and saw them setting up. I'll be sure to post my reviews on the weekend.
Jun 18
Here is last year's thread on the subject, including some recommendations. Vendors are mostly the same from year to year.
www.ottawafoodies.com
www.ottawafoodies.com
Jun 18
Thanks Ollie - I just like to keep things updated.
I went to Blazing BBQs today - and it was very good. I ordered a half rack of ribs from them. They were spicy, sweet, lots of sauce - all my prerequisites for a good rib. I can't wait to try out more throughout the week!
I went to Blazing BBQs today - and it was very good. I ordered a half rack of ribs from them. They were spicy, sweet, lots of sauce - all my prerequisites for a good rib. I can't wait to try out more throughout the week!
Jun 18
Billy Bones is definitely my favourite and I hope to stop by on Saturday to pick up dinner after a stressful day of shopping! I will be going with a bunch of people at work for lunch tomorrow and we will probably order one of those family combos with pulled pork, chicken, ribs, and all the fixin's. I can keep you posted...
Jun 19
Being a creature of habit I went back to Billy Bones for lunch today and got the pulled pork sandwich. I have eaten their ribs before and they are truly awesome but was disappointed with their pulled pork. I made a note to self to stick to their ribs so to speak... Has anyone else been to the ribfest and would care to comment?...
Jun 19
Hoping to check it out on the weekend. I'll be reading the reviews here so I know who to buy from.
Jun 20
I spent a full day working with one of the (very hospitable) Sparks Street contestants last year, and wrote a full-page behind-the-scenes story in the Citizen Food section.
While this is not a sanctioned barbecue competition by any recognized barbecue association I know of, it does provide Sparks Street office workers an opportunity to sample smoked ribs, albeit expensive, for lunch. These are typically slathered in a LOT of sauce; I'll leave it to you to speculate why.
Whether they're good smoked ribs or so-so smoked ribs can be debated, but that's not my intent here. Two points I would make: This event is designed to promote Sparks Street Mall, and to sell ribs, period. Then the folks pack up and move on.
Whether contestants win a contest in Ottawa this week, or in some other town like Oshawa or Paris or Orillia or wherever next week and so on, doesn't much matter -- it's all about selling ribs, come and get 'em.
Also, I would point out that last year the chicken was not actually smoked as the ribs are; rather, the chicken was cooked in a convection oven and finished on the grill with (again) lots of barbecue sauce and flames for that final selling sizzle. (They use ovens for chicken, because real smoking presents a reddish "smoke ring" within the meat that many customers mistakenly think is undercooked. Rather than forever explain to people what real smoking is, and deal with their returns, the operators simply opted for convection ovens with a little flames and sizzle at the end.)
I might also add that, as a judge in the sanctioned Smoked to the Bone Barbecue Competition this year and last at Gloucester Fair, I can say while judges at the Sparks competition last year were recognized TV and radio celebrities, when it comes to food and real barbecue smoking in particular, they were not qualified. As I said, it's about optics and selling food to office workers, folks. But, hey, it's a change from the usual pasta salad for lunch.
While this is not a sanctioned barbecue competition by any recognized barbecue association I know of, it does provide Sparks Street office workers an opportunity to sample smoked ribs, albeit expensive, for lunch. These are typically slathered in a LOT of sauce; I'll leave it to you to speculate why.
Whether they're good smoked ribs or so-so smoked ribs can be debated, but that's not my intent here. Two points I would make: This event is designed to promote Sparks Street Mall, and to sell ribs, period. Then the folks pack up and move on.
Whether contestants win a contest in Ottawa this week, or in some other town like Oshawa or Paris or Orillia or wherever next week and so on, doesn't much matter -- it's all about selling ribs, come and get 'em.
Also, I would point out that last year the chicken was not actually smoked as the ribs are; rather, the chicken was cooked in a convection oven and finished on the grill with (again) lots of barbecue sauce and flames for that final selling sizzle. (They use ovens for chicken, because real smoking presents a reddish "smoke ring" within the meat that many customers mistakenly think is undercooked. Rather than forever explain to people what real smoking is, and deal with their returns, the operators simply opted for convection ovens with a little flames and sizzle at the end.)
I might also add that, as a judge in the sanctioned Smoked to the Bone Barbecue Competition this year and last at Gloucester Fair, I can say while judges at the Sparks competition last year were recognized TV and radio celebrities, when it comes to food and real barbecue smoking in particular, they were not qualified. As I said, it's about optics and selling food to office workers, folks. But, hey, it's a change from the usual pasta salad for lunch.
Jun 20
so that brings up another point - is anyone doing real smoked ribs/butt/chickens or other appendage in Ottawa. I found a great place in Oakville of all places
(sweet smoke - very tasty) but am wondering if there is any real bbq in ottawa, outside of someone backyard (feel free to invite me to your back yard).
(sweet smoke - very tasty) but am wondering if there is any real bbq in ottawa, outside of someone backyard (feel free to invite me to your back yard).
Jun 20
Real barbecue in Ottawa? Short answer: Not that I am aware.
When it comes to real barbecue, a.k.a. southern U.S. long-and-slow style, Ottawa commercial establishments are very, very inept.
What's I've seen billed here as "pulled pork" sandwich is generally quite sinewy and/or dry and/or plain inedible. The tipoff: Lots of sickly sweet sauce to smother the mistakes. If you find a good place, let me know. I would love to be proven wrong.
I also notice while restaurants may cook pork ribs up to 2 or 3 hours, none I have seen takes the trouble to rip off the tough inner membrane (including the self-proclaimed barbecue championship road show on Sparks Street), never mind smoking it for the requisite 5 to 7 hours. (Horrors! Some restaurants even pre-cook ribs in boiling water -- to drain away any threat of flavour, I suppose.)
Unfortunately, this is allowed to happen because the consuming public is none the wiser.
When it comes to real barbecue, a.k.a. southern U.S. long-and-slow style, Ottawa commercial establishments are very, very inept.
What's I've seen billed here as "pulled pork" sandwich is generally quite sinewy and/or dry and/or plain inedible. The tipoff: Lots of sickly sweet sauce to smother the mistakes. If you find a good place, let me know. I would love to be proven wrong.
I also notice while restaurants may cook pork ribs up to 2 or 3 hours, none I have seen takes the trouble to rip off the tough inner membrane (including the self-proclaimed barbecue championship road show on Sparks Street), never mind smoking it for the requisite 5 to 7 hours. (Horrors! Some restaurants even pre-cook ribs in boiling water -- to drain away any threat of flavour, I suppose.)
Unfortunately, this is allowed to happen because the consuming public is none the wiser.
Jun 20
My friend is about to loan me a pellet smoker that he had won in a raffle. It's similar to the one in the picture.
Any good web sites (or tips ) out there to guide this Low and Slow Newbie ?
I've been using wood chips on my BBQ since 1986. But this smoker beast is whole new kettle of fish for me.
I certainly don't want to end up with 10 pounds of shoe leather. Or have to use "Lots of sickly sweet sauce to smother the mistakes."
Jun 20
Please advise on a few details:
1) Does this unit have temperature control to maintain 225 degrees F? I assume it is electric, which suggests it has a thermostat to control the interior temperature like a kitchen oven?
2) Do you have an oven thermometer to check the internal temp of the unit?
3) What kind of wood pellets will you use (I recommend against mesquite -- far too harsh. Cherry, applewood, or any fruitwood is much better and more forgiving)
4) What meat do you plan to smoke? I'd suggest a new fan might consider pork ribs, which can be done in about 5 hours total, including finishing 2 hours in your kitchen oven so you needn't worry about timing dinner (assumes you dry-rub with spice mixture the night before and set aside, refrigerated)
5) Do you have a "dry rub" on hand? If not, you can buy same in any barbecue supply store, or make a simple rub -- I'll give you a basic recipe. Steph the Grilling Gourmet has a great line of pre-made rubs ...
If you choose a pork roast, I'd suggest a pulled-pork butt (really, it's a shoulder, of about 5 to 7 pounds, WITH THE THICK SKIN ON -- BONE IN. Otherwise, as I suggest, ribs are far easier.
Let me know, and I'll walk you thru it.
Regards, and good luck
1) Does this unit have temperature control to maintain 225 degrees F? I assume it is electric, which suggests it has a thermostat to control the interior temperature like a kitchen oven?
2) Do you have an oven thermometer to check the internal temp of the unit?
3) What kind of wood pellets will you use (I recommend against mesquite -- far too harsh. Cherry, applewood, or any fruitwood is much better and more forgiving)
4) What meat do you plan to smoke? I'd suggest a new fan might consider pork ribs, which can be done in about 5 hours total, including finishing 2 hours in your kitchen oven so you needn't worry about timing dinner (assumes you dry-rub with spice mixture the night before and set aside, refrigerated)
5) Do you have a "dry rub" on hand? If not, you can buy same in any barbecue supply store, or make a simple rub -- I'll give you a basic recipe. Steph the Grilling Gourmet has a great line of pre-made rubs ...
If you choose a pork roast, I'd suggest a pulled-pork butt (really, it's a shoulder, of about 5 to 7 pounds, WITH THE THICK SKIN ON -- BONE IN. Otherwise, as I suggest, ribs are far easier.
Let me know, and I'll walk you thru it.
Regards, and good luck
Jun 21
Captain C - Curious about the wood chips on the Bar-B, I have been thinking about trying this method out. Do you smoke at the same time as you grill, or do you smoke before you grill? What has your experience been... successes and otherwise. I want to try some low & slow cooking this summer and have a few good resources at hand "Weber's Real Grilling" and "Dinosaur BarBQue Cookbook", but could use some input from others like yourself who have ventured down this road.
BTW, My two reference books have a lot of great recipes for Rubs, Marinades and Sauces... I'd be willing to share them.
BTW, My two reference books have a lot of great recipes for Rubs, Marinades and Sauces... I'd be willing to share them.
Jun 21
I ventured down to the Rib Fest on Sparks today after many years of never making it there for one reason or another. I sampled a 1/3 rack from Billy Bones for $9. Yes, that's 4 bones from Bones for 9 bones. ;-)
The ribs had very good flavour. This was because of the sauce -- not too sweet and with a gentle hit of spice. The meat was reasonably tender but I can do better on my old Weber Genesis Silver B (a grill, not a smoker or bbq). I share Citizen Ron's horror at the fact that they leave the membrane on for you to gnaw around. The bones are large and the meat is somewhat scarce. At over $2 per rib I even ate the cartilage! I tried sucking the bones but they tasted really gross on the ends... not sure what's up with that.
All in all, an interesting taste experience but it really is just a traveling carnival.
The ribs had very good flavour. This was because of the sauce -- not too sweet and with a gentle hit of spice. The meat was reasonably tender but I can do better on my old Weber Genesis Silver B (a grill, not a smoker or bbq). I share Citizen Ron's horror at the fact that they leave the membrane on for you to gnaw around. The bones are large and the meat is somewhat scarce. At over $2 per rib I even ate the cartilage! I tried sucking the bones but they tasted really gross on the ends... not sure what's up with that.
All in all, an interesting taste experience but it really is just a traveling carnival.
Jun 21
We as a family went last year and the previous year also--we decided we liked our ribs, chicken and sides at home--cheaper, membrane gone and less messy. Still, it's one of those times where its all about the fun. We'll probably hit it again next year. No review except I just love baked beans, anyhow!
Jun 22
I agree with ron CC. Make absolutely sure you have a thermometer to moniter temps at all times. When I do a brisket or a pulled pork on my weber its a all day affare, closly watching temps, all the while drinking beer of course! Deffinitly experiment with different rubs till you find one you like. I also can hook some people up with some recipes for "Butt Rub". Pm me for more details. Fewer things in life are as nice as "pulling your pork" As for wood, I like alder, applewood and cherrywood. The best sauce to be served with pulled pork(on the side of course) we have nothing to hid here, is good old cider vin, brown surger and chili. Play around till you find the right amount of heat, sweet and acidity for your taste. Corn bread, beans and slaw, well thats a whole other topic....
Jun 22
CitizenRon: I totally agree with your comments (all of them). No Ottawa restaurants know how to BBQ, and it's a real shame that I can make better ribs in my OVEN with no smoke box (incorporate liquid smoke into dry rub mix - it's a decent cheat). Once upon a time, there was a restaurant called Dixie Creek BBQ in the South End... too bad it went under, it was the closest to real southern BBQ in Ottawa I've ever had. A lot of the places I hit down south used Alderwood, or something similar to that, Mesquite was typically used to smoke before grilling steaks or chicken (and more commonly when I was in TX).
Cap'n - go to Produce Depot for a decent cut of shoulder of pork, with skin on (beautiful cracklin') and bone in for maximum flavour results on your pulled pork. A huge chunk of pig will cost you... ohh... $6 (feeds 3-4 a whole lot of pulled pork)
DaButcher - the picture you've got there is bringing back memories of West TX for me... Hot links sausages, brisket, etc... DELISH.
Cap'n - go to Produce Depot for a decent cut of shoulder of pork, with skin on (beautiful cracklin') and bone in for maximum flavour results on your pulled pork. A huge chunk of pig will cost you... ohh... $6 (feeds 3-4 a whole lot of pulled pork)
DaButcher - the picture you've got there is bringing back memories of West TX for me... Hot links sausages, brisket, etc... DELISH.
Jun 22
haha, Chimi-thats a fathers day platter I was selling 2 years ago that included, smoked cornish game hen, my andoulle sausage, beef short ribs, beef brisket, pulled pork, fries, cornbread, beans, slaw and potato salad, with four side bbq sauces. This was intended to feed 6-8 hungry people, I has no complanints... Oh ya liquid smoke is evil!!!
Also check out chili pepper magazine www.chilepepper.com/html/
For some great bbq ideas and the latest chili pepper freak fests!
Jun 22
Dabutch - I'd do real BBQ, alas, apartment living doesn't lend well with all the regulations, smoke detectors, paranoid old neighbours who think the building is burning down, etc. Consequently, I have to make do with the liquid smoke... *sigh* When I do, I use hickory, and only a few drops in my dry rub, it does surprisingly well. My oven baked ribs take about 6-7 hours, thank god my hydro is paid for by the landlord!
The flip side is that I get to experiment with tea-smoke, since I can burn off just enough in my wok without things getting out of control (my range fan helps a bit).
The flip side is that I get to experiment with tea-smoke, since I can burn off just enough in my wok without things getting out of control (my range fan helps a bit).
Jun 22
Here’s a link to Citizen Ron’s article from last year’s Ribfest:
www.canada.com
Butcher, that’s a great pic.
Capt, I’m curious about your friend’s BBQ. I don’t recognize it- can you provide more details?
There are a few BBQ restaurants in Montreal that I want to try (Mesquite & Bofinger). But once I get close to the island, Schwartz’s seems to always win out.
I cater but this year, I decided to vend at several events this summer. This weekend, I couldn’t believe the number of times I had to describe pulled pork to people.
For those that want to make smoked foods at home but don’t want to spend a lot of money, I started with a $50 smoker that is affectionately known as an ECB- El Cheapo Brinkman. The results were great but be warned that modifications are required and the bbq does require some babysitting. My two ECBs still sit in my backyard but they have been seldom used since I got my trailer mounted smoker.
www.canada.com
Butcher, that’s a great pic.
Capt, I’m curious about your friend’s BBQ. I don’t recognize it- can you provide more details?
There are a few BBQ restaurants in Montreal that I want to try (Mesquite & Bofinger). But once I get close to the island, Schwartz’s seems to always win out.
I cater but this year, I decided to vend at several events this summer. This weekend, I couldn’t believe the number of times I had to describe pulled pork to people.
For those that want to make smoked foods at home but don’t want to spend a lot of money, I started with a $50 smoker that is affectionately known as an ECB- El Cheapo Brinkman. The results were great but be warned that modifications are required and the bbq does require some babysitting. My two ECBs still sit in my backyard but they have been seldom used since I got my trailer mounted smoker.
Jun 22
ahaha... Citizen Ron rocks! From the article ed linked to:
"Every one had numerous trophies on display out front, and man-size banners overhead proclaiming their championship titles from such barbecue meccas as Barrie, Kitchener and Kingston."
...and then:
"Still, the winners got what they came for: The opportunity to sell lots of food, and bragging rights to pin up on a banner at the next stop on the circuit. If they didn't win in Ottawa, there's always Etobicoke and Kingston and Markham."
So true. :-)
Even with its flaws, though, it's nice to have one more food-centric event in our fine city!
"Every one had numerous trophies on display out front, and man-size banners overhead proclaiming their championship titles from such barbecue meccas as Barrie, Kitchener and Kingston."
...and then:
"Still, the winners got what they came for: The opportunity to sell lots of food, and bragging rights to pin up on a banner at the next stop on the circuit. If they didn't win in Ottawa, there's always Etobicoke and Kingston and Markham."
So true. :-)
Even with its flaws, though, it's nice to have one more food-centric event in our fine city!
Jun 23
I've never used a pellet smoker Captain. So can't really help. I'd of course suggest starting by reading the instructions.
Jun 23
For anyone interested in imparting smoke flavour w/o the smoker, or liquid smoke, the following technique works quite well! (use tea leaves instead of wood chips for a different more delicate flavour) The technique lends well with meats like chicken, duck, basically any kind of fowl, red meats (quick smoke & quick sear = yum), and hearty cuts of fish (though my parents would contend that smoking oysters in this method would be amazing, blech)
www.saveur.com
www.saveur.com
Jun 23
Chimichimi - Interesting, I would never have considered tea leaves. As per my post above, I'm still looking for someone (Captain C ?) who has smoked / bbq on their gas grill... I'm looking for how to info and personal experiences that would tell me the pros / cons / pitfalls. Do you have any such input?
Jun 23
I agree the ribfest is pricey especially considering the amount of ribs you get. I also paid $9 for a 1/3 rack and "only" got five ribs - I guess I should consider myself lucky. But it's the only time during the year I get bbq'd food plus I work on Sparks so I have to smell it all day - life is hard! One of my colleagues noticed with some amusement that every vendor seems to have "first place" on their banner - first place sauce, first place ribs, etc... There is definitely a niche market here and I truly hoping some enterprising restauranteur will open a bbq place. That and a good seafood restaurant downtown...
Jun 23
Pasta Lover- The Whalesbone Oyster House is dam good and downtown! Considering we live nowhere close to the "sea"
F&T- If your using a gas grill pick yourself up a small smoking box. I seen them at winners for 8 bucks(on stlaruant) Or else foil if you want to go old school. Soak your chips in water ideally for 24 hours and place them in you smoke box/foil pack. Turn on one or two burners on ONE side of the grill. Place stuff you want to smoke on the other side. Moniter temps at all times insuring it is at least 225F. Replenish chips in smoke box as needed. Wait for hours for your stuff to cook.
F&T- If your using a gas grill pick yourself up a small smoking box. I seen them at winners for 8 bucks(on stlaruant) Or else foil if you want to go old school. Soak your chips in water ideally for 24 hours and place them in you smoke box/foil pack. Turn on one or two burners on ONE side of the grill. Place stuff you want to smoke on the other side. Moniter temps at all times insuring it is at least 225F. Replenish chips in smoke box as needed. Wait for hours for your stuff to cook.
Jun 23
Da Butcher - Thanks, that is kinda what I thought, but I was wondering if you then "finish" the items with sauce etc, and on what heat setting at that point. I have found out that finding percise info is no easy task... I suppose it is the fact that so many authentic BBQ-ers want to keep their "secret recipes" to themselves.
Jun 23
Yes... The traveling road show called The Rib Fest is expensive for what ya get..... So I did not attend and saved my money for all the pork side ribs I'm a gonna smoke this weekend.
And the pork side ribs are only $1.79/lb at A & P this week.
At $1.79/lb the center cut is removed. I guess the center cuts go to all the Montana's and Baton Rouge's of the world.
PS: Now I remember why I have't smoked any ribs in a while .... They kept getting clogged in my pipe. HeHeHeHe
Jun 23
The issue I've had with a gas grill and trying to smoke, is getting the smoke going and keeping the temperature down. I've recently bought a napolean grill, and hope to try again this summer. (3 burners instead of 2 so more localized heat source)
Jun 24
Foodie friends --
I've been smokin' on my Big Green Egg for some years now, and have visited Memphis in May as a food writer, and other sanctioned barbecue events as a judge here in Ottawa (Gloucester).
I feel REAL barbecue is a sacred event, and am happy to guide foodies as best I can. You deserve to eat the best -- and it's not rocket science. (That's why I can do it.) My wife has a Masters in chemistry, but does not go into the kitchen except to make coffee. People ask her, Do you cook? And she says, Why?
I do all the shopping. She is a dear and lets me.
Cheers.
I've been smokin' on my Big Green Egg for some years now, and have visited Memphis in May as a food writer, and other sanctioned barbecue events as a judge here in Ottawa (Gloucester).
I feel REAL barbecue is a sacred event, and am happy to guide foodies as best I can. You deserve to eat the best -- and it's not rocket science. (That's why I can do it.) My wife has a Masters in chemistry, but does not go into the kitchen except to make coffee. People ask her, Do you cook? And she says, Why?
I do all the shopping. She is a dear and lets me.
Cheers.
Kiwiw