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Kick Butt, Pork Butt! Secrets from a BC BBQ Pork Butt Champ!
Kick Butt, Pork Butt! Secrets from a BC BBQ Pork Butt Champ!
A recap of the Bull’s Eye Canadian National BBQ Championships in Whistler and tips for an award winning BBQ pork butt!
While many were reconnecting with their minds and bodies at Wanderlust, the yoga festival in Whistler early August, I was feeding my soul with pork ribs and pork butt. 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.
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.
Images from ThePickledPig.com
Chef John cooked two pork butts; one was for the secret “money muscle” and the other for the pulled pork. The “money muscle” is arguably the best tasting cut on a pork butt. It’s a tube-shaped muscle that doesn’t get worked much so it’s extremely tender and well marbled. John cooked his at around 190-195°F and injected it for more flavour and moisture. He used Hog
he doesn’t grill for a living, he enters these competitions to win — and often he does.