Put Pork On Your... GRILL!
The Canadian Barbecue Association and Ontario Pork are proud to present...
Ambassadors of Pork
Ontario Pork is proud to sponsor Canadian Barbecue Champions, Team Cedar Grilling from Ballinafad,ON.
Team Cedar Grilling won the 2008 Canadian Open Barbecue Championships in Barrie Ontario July 6, for the third year in a row! The Team scored an amazing 1892 points out of a possible 2000. The competition attracted 27 top professional barbecue teams from Canada and the United States as they competed for a prize pool of over $30,000 in cash.
Team Cedar Grilling cooked non-stop for three days and nights on 11 BBQ's to achieve the following scores:
2nd place brisket
2nd place (tie) chicken
2nd place ribs
10th place pork
1st place dessert
Team Cedar Grilling also won the prestigious "Homegrown Award" and will once again represent Canada at the Jack Daniel's World Invitational Barbecue Championships in Lynchburg Tennessee on October 24,25, 2008.
Team members consist of Steve Adams, Daryl Maybanks, Mike Adams and Stephen Phippen.
What is Barbecue?*
The term "barbecue" is, more often than not, misused. People will take out their "barbecue" on the weekend and quickly "barbecue" some steaks and add some "barbecue" sauce for flavor. Barbecue is not what you cook on, or the dish itself but rather the method of cooking!
The easiest mistake to be made is assuming that that grilling and BBQ are one in the same. Grilling is done over the direct heat of a fire which sears the meat and concentrates the juices on the inside. Barbecue on the other hand is the process of cooking meat at low temperatures for long periods of time. The length of time cooked is what makes the meat tender and moist.