Tag: Porkapalooza

Porkapalooza BBQ Festival June 15 – 16, 2009 at Edmonton Expo Centre

Posted on by Sharman

Porkapalooza BBQ Festival is back for another Father’s Day Weekend in Edmonton. From 11 a.m. to 11 p.m. on Saturday, June 15 to Sunday, June 16, from 11 a.m. to 7 p.m., the Edmonton Expo Centre will play host to the annual event, showcasing the culture of BBQ.  Cheer on your favourite competitors and enjoy that great BBQ smell as teams from western Canada compete for over $16,000 in prizes.

At its heart, it is a BBQ competition, but it encompasses all the components of a festival: good BBQ eatin’, a beer garden, the Taste Alberta food demonstration stage, a Kids’ Zone and plenty of entertainment.

 

The festival is free for anyone to attend and includes plenty of activities for families and food lovers to enjoy. Guests are invited to check out guided tours of the competition area, cooking demonstrations from professional chefs at our food stage and a play area and craft station in our Kids’ Zone.

 

 

Do you have a dad who loves to grill? Pack up the family and head down to Porkapalooza for taste of BBQ. Stay for a bite of fall-off-the-bone pork ribs or a bite from this year’s line up of food vendors including:

RETAIL VENDORS

Porkapalooza BBQ Festival – June 16-17, 2018

Posted on by Sharman

Its finally here! The Porkapalooza BBQ Festival is on this Father’s Day weekend, June 16-17, 2018 at Northlands.

Saturday 11:00 am – 11:00 pm
Sunday 11:00 am – 7:00 pm

2018 marks the 5th year for Edmonton’s annual Porkapalooza BBQ Festival. This weekend, Northlands Park Racetrack & Casino will play host to the two-day community event showcasing the art and culture of BBQ.

Let your nose lead the way to the mouth-watering smell of smoked meat and charcoal.  BBQ teams from across Canada will be competing for $16,000 in prize money, and variety of food vendors (including Boss Hog’s BBQ, Fat Franks, Gator BBQ, Misty Mountain BBQ, and Smokehouse BBQ) will be serving up meat, meat and more meat.

There are plenty of activities for the whole family, from the Kids Zone to the Entertainment Stage. And don’t forget the opportunity to learn more about BBQ at the Food Demonstration Stage.

This year’s lineup includes:

Stu Whyte of Original Redhead Condiments

Saturday, June 16

Sunday, June 17

 

The Father’s Day weekend event is organized by the Porkapalooza BBQ Festival Society with generous financial support from Alberta Pork and other sponsors. This year, Porkapalooza will support three local charities:

So grab your family and friends and get your Porkapalooza on!

Brian Misko, award-winning BBQ sauce and spice creator, BBQ teacher, and public speaker with House of Q, based in Vancouver.

4th Annual Porkapalooza BBQ Festival Heats up June 10 -11, 2017

Posted on by Sharman

Porkapalooza has found a new home; this year, Edmonton’s meatiest festival will take over Northlands June 10 – 11, 2017!

Danielle Dimovski of Diva Q

This event is a great opportunity to learn about BBQ culture. As an official Kansas City Barbecue Society sanctioned events, teams competing in the festival’s BBQ competition have a chance to win $16,000 in prizes as well as an entry to compete in Kansas City.

Food Demonstrations

Back for her 4th year at Porkapalooza, Diva Q will be on hand to share tips and tricks to cooking Alberta pork on the grill over at the SERVUS Credit Union Food Stage at 3 pm on Saturday and Sunday.

If you love food competitions, you won’t want to miss chef Paul Shufelt of Workshop Eatery and chef Andrew Cowan of Northern Chicken going head to head in a BBQ black box challenge. Check out this line up of great local chefs and butchers, and meat specialists on the food stage:

I’ll also be joining the food stage with The Spaniard to show how he makes paella on the grill. Each session will not only be tasty and informative, there is also a chance to win prizes from Taste Alberta, chefs products, restaurant gift cards, and even a paella pan courtesy of The Italian Centre.

Meat, Meat, and more Meat

Visitors will have a chance to taste some BBQ at the Porkapalooza Experience tent, as well as indulge at the incredible line up of food trucks and vendors.

While Porkapalooza is a food festival that explores the art and culture of BBQ, it is also supports some great charities in Edmonton. This year, Porkapalooza is working with three hard-working local charities: Ronald McDonald House Charities Northern Alberta, Youth Empowerment & Support Services (YESS), and AdaptAbilities.

Porkapalooza encompasses all the components of a festival: local food trucks, beer gardens, food demonstration stage, a Kids Zone playground and plenty of entertainment. Grab some friends, collect the family, and be sure to bring your appetite. For more information visit porkapalooza.ca and follow @PorkapaloozaYEG on twitter for event updates. 

Recipe: Chef Victor Hugo Raya’s Chorizo Quesadillas

Posted on by Sharman

Chef Victor Hugo Raya, La Mar Mexican Mobile KitchenMy favourite spot at Porkapalooza BBQ Festival in June was over at the food stage where a number of local and celebrity chefs shared tips and tricks to make some summertime meals. One of the most entertaining sessions for me was watching Chef Victor Hugo Raya from La Mar Mexican Mobile Kitchen entice the crowd with his humour and the wafts of chorizo sizzling in a pan. Chef Raya shared simple chorizo quesadilla recipe that garnered a serious line up once the samples started being handed out.

Chef Victor Hugo Raya, La Mar Mexican Mobile Kitchen

 

Chef Victor Hugo Rava’s Chorizo Quesadillas
(serves 8)

Ingredients

800 g Ground pork
5 Dried guajillo chilli
1 Dried ancho chilli
1/2 tsp Cumin
1 tbsp Mexican oregano
10 Garlic cloves
1 cup Vinegar
2 tbsp Salt
1/4 cup Canola oil
16 Corn tortillas
600 g Grated Monterrey Jack cheese

 

Boil chillies on medium high for 10 minutes. Remove from heat and let cool.

Grind chillies, cumin, oregano, garlic, vinegar and salt in a blender to make the chorizo paste.

Combine the chorizo paste (step 2) with the uncooked ground pork in a bowl.

Heat canola oil in a saucepan at high temperature. Add the chorizo ground pork and cook for 5-8 minutes. Remove from heat.

Heat another saucepan at medium temperature. Place one tortilla in the heated saucepan and top with cheese (as desired) and chorizo. Place a second tortilla on top of the ingredients and using a spatula push down to combine the chorizo with the melted cheese. Once cheese is melted, flip the quesadilla to heat the other side. Continue to flip every 20-30 seconds, about 4 times on each side.

Remove from heat, let cool. Cut into quarters, serve with salsa and enjoy.

Chef Victor Hugo Raya, La Mar Mexican Mobile Kitchen