Co-owner Allan Yeo and co-owner/chef John Lim Hing of Hog Shack Cook House in Steveston took home first place for their pork butt at the Canadian National BBQ Championships in Whistler.
Follow Me Foodie: Hog wild in Whistler
Published: August 07, 2013 4:00 PM
Updated: August 07, 2013 5:46 PM
While many were reconnecting with their minds and bodies at Wanderlust, the yoga festival in Whistler last weekend, I was feeding my soul with ribs, chicken, pork butt and brisket. I still took deep breaths of the fresh mountain air in between bites, but it was smokier than usual thanks to the Bull’s Eye Canadian National BBQ Championships at Dusty’s Bar & BBQ in Whistler Creekside.
It was three days of barbequed meat from North American BBQ champions, primarily from the Pacific Northwest (although there were a few teams from the South.) Samples were given with a minimum $1 donation and net proceeds went to Playground Builders, a charity that builds playgrounds in Afghanistan. More than $15,500 was raised to build the 135th playground and start on the 136th.
Vancouver isn’t world-renowned for its award-winning barbeque, but our talented chefs and cooks represented BC well. Competing for the first time at the competition, Hog Shack Cook House in Richmond came first in the pork butt category.
Chef John cooked two pork butts; one was for the “money muscle” and the other for the pulled pork. Read the full article and see the other winners.
See more Follow Me Foodie stories from Mijune in the WE Vancouver:
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- FOLLOW ME FOODIE: Sushi 101: Part 3 – How to eat it
- FOLLOW ME FOODIE: Vancouver Food Cart Fest
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- FOLLOW ME FOODIE: Why Mijune Pak writes about negative experiences