|T O P I C R E V I E W
||Posted - 12/10/2012 : 8:27:47 PM
New Web site is up and running. Sanctioning application has been sent in. If all goes well guarantee $15,000 in Cash plus Some very cool prizes. Cash pay out may increase depending on amount of teams that enter. Let me know what you think of the site, has anything been missed.
|30 L A T E S T R E P L I E S (Newest First)
||Posted - 06/23/2013 : 8:33:07 PM
Thanks to all the teams, volunteers and judges who made this event as good as it was. Congrats to all who heard ther name this week and thanks to Cascades for being such a great host. If anyone has any comments on how we could make next year even bigger and better please forward to either Dave or Myself
||Posted - 06/21/2013 : 01:41:06 AM
Anyone arriving on site early Friday morn can get me in room 410 at the hotel.
||Posted - 06/19/2013 : 10:51:16 AM
I will be on site now on Thurs night if anyone wants to come set up early Friday. I will post my room number tomorrow night if you need to get me when you arrive or PM me and I will give you my cell #.
||Posted - 06/19/2013 : 10:21:12 AM
We should be on-site by 6 or 7am.
Hope yer feeling better and see you soon!
||Posted - 06/19/2013 : 09:23:51 AM
Steve... thanks we would love to use it Sunday, Saturday is not as big of a deal!!
||Posted - 06/19/2013 : 09:10:58 AM
We are coming up early Friday...visiting the Family...what time does load in start on Friday? If you mentioned it I apologize...Migraine..BRIGHT LIGHTS!!!..BRIGHT LIGHTS!!!I am skimming and didn't see it...Alli
||Posted - 06/17/2013 : 5:06:32 PM
Do you need the tent for both days or just Sunday? I'll need my 10 x 10 on Saturday for cooking chili, but you are welcome to use it on Sunday.
||Posted - 06/17/2013 : 3:17:50 PM
Teams. We need a 10 x 10 tent for the take in area at the judging tent with sides (though we could bring those) Anyone have an extra they can bring or have room to throw in a PNWBA 10 x 10 ?
||Posted - 06/17/2013 : 3:15:47 PM
AWESOME, thank-you Dave!!
||Posted - 06/17/2013 : 2:38:13 PM
I just re-confirmed a half cord of cherry splits to be dropped off Friday morn. You are welcome to a portion you need, yer first in.
||Posted - 06/17/2013 : 12:39:14 PM
Will Dave have wood on site or do we need to pick wood up from Slade after we cross-over the border.
||Posted - 06/12/2013 : 10:17:21 PM
With just over one week until the festival the end is in sight. Load in will start on Friday, either Fred, Dave or myself will direct you to where you can setup. something's to keep in mind health department will have a presence this year make sure all your equipment (spray bottles ) is ment to be used for food. we have worked hard to make this contest affordable with a large payout, now I encourage ever one to sample to the public or give your left overs to the fire fighters to sample. This is one of the fire fighters main fund raising effort for the burn fund and your help is needed. We have kept the costs low to help offset your generosity in supporting the burn fund.
See everyone on the 22nd
||Posted - 06/06/2013 : 11:06:18 AM
The Chefs Challenge category has been finalized.
Hills Foods has kindly donated natural, certified organic beef rib slices from the Blue Goose Cattle Company. These will be a thicker cut than the usual Maui rib slices. No seasonings or marinades will be added to the package that each team entered will receive. We currently sit at fifteen teams registered in this category and Mark Hills will be providing a few extra packages if someone else wants to take on the challenge. There is no fee to enter.
Preparation, cooking style and presentation is open as is the side dishes you prepare to go with the ribs -just no drink pairings.
||Posted - 06/04/2013 : 8:01:27 PM
Pretty sure we can make 40 teams this year only seven to go!
||Posted - 05/28/2013 : 4:50:47 PM
Canadian Festival –Burger vs Hot Dog Heaven -Vote Results and Schedule
We put the concept of changing the Burger entry to Hot Dogs to a vote. To date we have received 18 of 27 replies. The result is 17 in favor of Hot Dogs and 1 for Burger.
Looks like we are going to elevate the much maligned Hot Dog to new heights! Have some fun with it. Use any kind of sausage –store bought or homemade as long as it is in a casing and put in a bun, bread, tortilla or dough. At least three dogs halved can be turned in on a platter or in a box with open garnish. –no drink pairings. Or, turn-in a bucket full to feed the helpers as well as the judges in the judging tent. With our new advertising we have been able to get a lot more volunteers this year.
The Chefs Challenge is still being finalized. Hopefully it will be Surf and Turf based again this year. I will update this post in the next few days with what we are able to get sponsored.
The turn-in times are:
Saturday June 22
Meat and site inspection as early as possible.
12 pm Hot Dog Heaven!
1pm Chefs Challenge
2pm CASI Chili
3pm Homestyle Chili (2lbs of ground pork provided by Johnston’s Pork)
Sunday June 23
11am Pork Butt
||Posted - 05/22/2013 : 7:56:08 PM
Only one RV Spot left first come first serve
||Posted - 05/14/2013 : 9:14:36 PM
That's just plain SUPERIOR !!!
Oh, I'm also registered!
||Posted - 05/14/2013 : 7:37:32 PM
I am please to confirm the following Prize payouts
GC - $4000 & Custom Canopy(Value $2000)
RC - $2000
2nd RC - $500
1st in Category - $500
2nd - $400
3rd - $250
4th - $200
5th - $150
6th - $75
Chefs Choice , Burger, Mystery Chili
1st - $150
2nd - $100
3rd - $50
All prizes are paid in CASH.
Total payout today Cash and Prizes $15,700.00
||Posted - 04/28/2013 : 9:44:22 PM
Just one month left too take advantage of the $99.00 entry fee for a two day event. Hoping to break last year team count.
||Posted - 04/05/2013 : 08:44:04 AM
Our host Cascades Casino has confirmed a block of rooms for our teams, judges and volunteers on site at their Coast Hotel.
The rooms are available at the reduced rate of $89/night for Friday, Saturday and Sunday.
Call the hotel directly at: (604) 530 1500 | Toll Free: 1 (800) 716 6199
Mention the BC BBQ Championships when booking.
||Posted - 04/04/2013 : 08:58:31 AM
Registration Forms have been uploaded to our Facebook page and you can download them from there if you want to mail in your entry. Page one is great to show boarder guards when they ask the reason for your trip into Canada.
Hope this works until we get a fix for our website.
If you dont want to use PayPal a cheque made out to CCBBQS (Canadian Chili and BBQ Society) and your signed registration form can be mailed to:
4207 199A Street
||Posted - 04/02/2013 : 5:14:23 PM
Having Technical Difficulties on how to post a form on this web site give me a couple of days
||Posted - 04/02/2013 : 11:27:04 AM
Good stuff! Thanks Dave!
||Posted - 04/01/2013 : 5:41:56 PM
JD, I will send Wayne a registration form that you can download from our site. We were just using the paypal info but its better to have a registration form to show when you cross the boarder.
It shall be done sir and we will also post a link to it here. https://www.facebook.com/CCBBQS?ref=hl
I'm waiting to hear back from our host to confirm the block of rooms for teams. It should be the same price as last year and I will post the info as soon as I get confirmation that its set up.
||Posted - 04/01/2013 : 08:27:02 AM
Just Pay-Pal'd for your event but could not find the registration form...went straight from the shopping cart to Pay-Pal. Also will there be a block of discounted hotel rooms set aside this year for the bbq teams?
See ya soon!
JD & Rhana
||Posted - 03/03/2013 : 4:20:23 PM
Porkaholics can't wait for this hometown event. We'll be there for sure!!!!!
||Posted - 01/03/2013 : 5:03:51 PM
I might be interested. I would love to hear all the details. I have a charcoal bbq that is 30 x 48 and would love to try it out for this.
||Posted - 01/02/2013 : 6:01:15 PM
Same here not enough capacity with our setup
||Posted - 01/02/2013 : 6:01:03 PM
I will have 5 BBQ to lend to teams that want to compete once everything is in place
||Posted - 01/02/2013 : 5:54:46 PM
Same here not enough capacity with our setup