Tag: bbq pork

Smokin’ Q BBQ Competition – Lynnwood Ranch

Posted on by Admin

This past weekend the hubby and I had the pleasure of attending a Smokin’ Q Barbecue Competition at Lynnwood Ranch – Aldersyde, Alberta.  A beautiful ranch style venue situated riverside just minutes south of Calgary.

This is their 2nd annual event (sat-sun) beginning with a ‘Feast and Frolic’ on Saturday evening where folks get to vote for their favourite competitor then devour a sensational southern style meal prepared at the ranch kitchen followed by dancing, live entertainment and a cash bar.

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It wasn’t long after we arrived, the room was buzzing with chatter and I’m guessing there must have been at least 300 people in attendance to this sold out event.

At our table, we were greeted with a display of masterfully assembled appetizers by some very talented pit masters whom travelled from BC and all over Alberta and Saskatchewan to compete in the event. Voting for my favourite was not easy, each tasty bite offered a unique and distinct flavour. Admittedly, I quickly learned there are more levels to smoking than I’d experienced before.

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The smell of smoke and bbq was everywhere and lucky for us, we were chosen first up for dinner! We filled our plates while chefs carved up some tender and juicy protein which consisted of tender AAA applewood smoked brisket along with our very own Alberta pork in the form of sweet and savoury baby back ribs (To which I happily helped myself to two!)

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Sides were house made caesar salad, a delicious blend of roasted pepper medley baked beans, sweet grilled corn on the cob, perfectly roasted savoury carrots and green beans and country slaw. And I certainly will not forget their loaded mashed potatoes with double – smoked bacon!! Yum!

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To tell you the truth, I didn’t even have dessert because there wasn’t all that much room left! BUT rumour has it, the warm apple crumble and ice-cream was pretty darn good!

Sunday was hopping when the family and I showed up early afternoon for the second event – ‘Smokin’ Q‘ Now it was competition time! Crews gave their samples of various categories to the judges while the public sampled some fresh, smoky pork, chicken and beef. Nothing beats a warm summer day with cold drinks, amazing food and the company of others. Just check out this view from the top of the hill…

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There were other vendors, attractions and activities such as; hay rides, classic cars, drone demonstrations, 4H club and of course Lynnwood’s very own Ranch BBQ Food Truck serving up some of the best pulled pork around!

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Of course the day would not be complete without some recognition and prize money. The competition was fierce and I congratulate all the competitors in this event. A special shout out to Arrowhead North BBQ, as they were this years overall Grand Champion!

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For the full list of competitors and their rankings in each category: Event Winners – Smokin Q

Despite a slight case of the meat sweats, I have to say, it was a smokin’ good time had by all. Thanks again to Gus and Wendy Leduc of Lynwood Ranch, I’ll definitely be back again next year!

Recipe: Vietnamese Sub with BBQ Pork Tenderloin

Posted on by Sharman

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Back in my gluten-filled days I was a big fan of heading to Chinatown for a Vietnamese sub (or Bánh mì), but since I can’t find an authentic gluten-free Vietnamese sub in Edmonton, it was high time I started making an Alberta pork packed version at home. Using a lean piece of pork tenderloin elevates this into a gourmet sandwich you can easily cook up in your own kitchen. 

Vietnamese Sub with BBQ Pork Tenderloin

  • 1-1.5 pound pork tenderloin
  • IMG_35623 tbsp fish sauce
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 slice ginger, minced
  • 1 green onion, sliced thinly
  • 1/2 tsp black pepper
  • 1 loaf artisan French baguette 
  • 1 head butter leaf lettuce
  • pickled carrot (see Vincci’s quick pickled carrots recipe)
  • sliced jalapeno chili pepper
  • cilantro, 1/2 bunch, chopped
  • Pork pâté (enough to spread on bread)
  • mayonnaise, optional

Instructions:

  1. 1. Cut tenderloin across the grain of the meat into 1 cm pieces. Flatten each piece to an even 1/2 cm between two pieces of saran wrap or parchment using a meat pounder or rolling pin. (Or with a wine bottle like I did)
  2. 2. Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning as you like. Add marinade to the meat and mix so that all pieces of meat are coated in marinade. Marinate for 1/2 hour to 24 hours.
  3. 3. Preheat BBQ to medium-high heat. Grill meat until grill marks appear (approximately 2 minutes), and flip. As the meat is thin it will cook quickly – do not overcook.
  4. 4. Assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled carrots, cilantro and peppers. Enjoy!