Two Cowboys: In-depth Investigation Into Custom BBQ Use at the Annual BBQ on the Bow Competition in Calgary, AB

Custom Big

We are told that people can't find the tools they need to become prize-winning BBQ pitmasters.

That is why we did an in-depth investigation into the phenomenon of custom BBQ design and constructions at this year's 25th annual KCBS BBQ competition, hosted by Alberta's (possibly, even Canada's) oldest BBQ Society.

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BBQ on the Bow is an annually occurring Kansas City BBQ Society (KCBS) sanctioned BBQ Competition and outdoor festival.

It takes place at the Montgomery Community Association (Shouldice Park) during Labour Day long weekend. Their mission is to spread the love, passion, and joy for “southern style” BBQ while simultaneously celebrating and promoting local products, businesses, and musicians. Now you know why the Two Cowboys took an interest. They had us already at BBQ. We also share a similar passion for products, the people that make them and the people that sing about them.

The association was founded in 1993 which, according to Bernie Kenney (VP of the Association) makes it one of the first of its kind in Canada. The BBQ on the Bow was created to jointly promote “Southern BBQ” and Alberta agricultural products of pork, beef, and chicken.

This year it celebrated its 25th year. The event has endured everything mother nature threw at it over the years, be it floods, snow, winds and other storms. It has evolved from a small competition with a  handful of teams to one of Canada’s premier competitions with over 35 teams competing annually.

Forty-five teams competed this year, in spite of a Province wide fire ban, which makes it an event for the record books. It may also be because of the fire ban that so many teams grabbed the opportunity to do some BBQing in a controlled and permissible environment before BBQ withdrawal sets in.

Observations

We are amazed at every competition to see the number of home-grown, self-built BBQ's that make it to competition. The people that take the plunge into constructing a custom smoker machine are seasoned pitmasters or very adventurous engineers.

Big brand name smokers, which are usually in ample supply in such a competition, are often associated with newbies or with teams that managed to get that all elusive sponsorship from a well-known brand or manufacturer. We've heard that some teams are even bribed into merely displaying a big brand name smoker (not necessarily cooking with it) for a small fee. You know who they are because the smokers are all clean, shimmering in the sun and brand new.

The more salted pitmasters have their go-to smokers customized and seasoned over time to meet their particular need or style of cooking. We are told that these smokers have personality. "She's like a woman. If you treat her well, with respect, she will make a BBQ champion of you", a pitmaster proclaimed, which will remain nameless.

One way you know that custom machines are worth their weight in smoke and iron is that they are the tools that show years of wear and tear. These smokers worked and will continue to do so. The meat-fat, grease, and caked on carbon from weeks, months and years of use serve as one-of-kind seasoning that provides a unique and unduplicatable taste to the fare. That is why these smokers end up with names and their teams with the medals.

What makes a BBQ Smoker, good?

If you listen to the champions, some like even heat in the cooker. Others want different temperature profiles on the same machine so that the machine becomes multi-purpose. Some smokers are suited to the purists that cook and smoke with wood. Others are "cheaters" with computer controlled pellet feeders and convection fans.

One fact above all distinguishes a champion pitmaster and his team. It doesn't matter what tools they use. The machine helps, but it is their experience and finely tuned palate that separates them from the rest. They are also the ones busy cooking while the rest are looking.

Hendrik van Wyk

Smoker Cowboy

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Old-School!

Traveling Cowboys: Lingering for a Slice of Brisket at the Best Smokehouse in Lethbridge, Alberta

Lingering Smoke

There is such a thing in BBQ as "too much smoke." Just because you can keep a piece of protein in a smoker for up to 13 hours, doesn't mean you should.

Smoke plays two prominent roles in cooking. Firstly it provides a distinctive flavor. Secondly, it helps to preserve. When you grill, there is smokiness. When you BBQ then smoke is a key flavor ingredient that contributes materially to the taste profile of what is cooked. The risk is that introducing the "seasoning" of smoke can jeopardize other flavors if it becomes too overbearing. Contrary to popular belief, smoke doesn't cook the protein. Temperature does the job.

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On our trip to Lethbridge earlier this summer, we were on the hunt for our favorites. Beer, Ice Cream, and BBQ. We asked the locals about their favorite local BBQ spots and couldn't get a straight answer. It seemed that Lethbridgians haven't discovered much beyond the standard pile of nationally branded franchise outlets when it comes to dining out preferences in the town. Or, we've not asked the right people. Before giving up, we consulted the universal "know-it-all" - our friends at Google - which suggested the Smokehouse BBQ & Bar.

We stepped in early to find Michael Wilson opening for the day's business. The Smokehouse BBQ & Bar is a southern style smokehouse where they smoke everything from brisket to chicken to ribs and seafood. It is a southern tradition right here in Southern Alberta. Two "Souths" cannot be wrong.

Michael, the owner, and executive chef was born and raised on a farm in Southern Saskatchewan. He has an impressive CV. Not the kind of schooling you find in most Smokehouses. He began cooking at the age of 8 years. He moved to Lethbridge in 1995, at the age of 26, to start cooking professionally. He attended Lethbridge Community College thus beginning his goal to become a Red Seal Chef. In 1996, he received a Certificate in Commercial Cooking. In 1997, he was awarded the Apprentice of the Year Award in his second year of apprenticeship. In 1998, he received his Journeyman Certificate as a Red Seal Chef. He has worked with many excellent restaurants as Executive Chef, such as Streetside, Brewster’s Brewing Company, Ric’s Grill and Firestone Restaurant.

Observations

Smokehouse BBQ & Bar is as unassuming as it comes. It is all about the food like it should be in such a fine establishment owned and operated by a seasoned chef. Michael serves all the trusted smokehouse favorites with an ample array of home-made sauces.

Something is different here, though. There seems to be a more refined touch. A sense of balance.

Usually, we reek of smoke for days after visiting a BBQ or smokehouse. You can get it out of your clothes when you take a shower. What we struggle to do, is get it out of your palates and olfactories. Maybe, BBQ pitmasters get so used to the smoke that they don't realize how overbearing it becomes. It shows in their food.

Instead, we found that the dishes at the Smokehouse BBQ & Bar was done with just the right amount of smoke. It had the full melt-in-your-mouth texture experience with a broad repertoire of traditional and new flavors. The smoke complemented it. It was almost as if a qualified Chef was involved in the preparation.

We may get into trouble for the following two statements. Firstly, of all the BBQ we've had since the Two Cowboys hit the road (including at competitions), this visit stands out. It is a definite must-do!

Secondly, if we can ask for one thing from Michael (not that we want to mess up a new friendship), it is that he should please serve some local Alberta beer. Eating at the Smokehouse BBQ & Bar was like a symphony with one out of tune (beer) violin. A local Alberta brew will perfect the performance.

We will be back.

Hendrik van Wyk

Old(er) Cowboy

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Two Cowboys: Adding Some Sophisticated Sauce and Missing Link Seasoning With Bow Valley BBQ in Canmore, Alberta

Boere Braai

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In our unique, little-known and often misunderstood Boere culture we take our meat and meat preparation, very seriously. If you know anything about South Africa's Boere identity and heritage, you will be aware of a right of passage called a "braai". If you don't, let me introduce you to this fantastic way of life.

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The word braai (pronounced “bry”, rhyming with the word “cry”; plural "braais") is Afrikaans for “barbeque” or “roast” and is a social custom in South Africa. “The word braaivleis is Afrikaans for “roasted meat.”

Only trusted friends are ever invited to a Boere braai. If you manage to get an invitation, then be aware that you are allowed into the inner sanctum of culinary privilege. A braai is our happy place. With a beer in hand, an open fire, good company, and something slowly roasting away we savour life. This is living.

When you ever make it to a braai with the Two Cowboys or any other South African Boer, then there is some important advice you should heed. Whatever you do, never ever criticise the way the meat is cooked. There is no bigger insult to a Boer than interfering with this sacred rite. Ever! Here's another piece of valuable advice. Never recommend sauce for the meat. It shows you are self-destructive or even suicidal. There is a good chance you won't live to tell about it.

It is highly irregular and unlikely to find any store bought sauce worthy of a Two Cowboys Boere braai. However, without admitting it too publicly, I think we've found one that we may tolerate. Jamie Ayles from Bow Valley BBQ told us more about it.

In 2013, Jamie and Bow Valley BBQ was accepted into the Self Employment government program for new entrepreneurs through Community Futures Centre West. In utilising the network and resources made available through the program, Jamie and Marie, his partner received a Growing Forward Government Grant to scale up and develop five products.

They then moved their production from a modest commercial kitchen setting in Olds and began producing 400 kg formulations at the Alberta Food Processing and Development Centre in Leduc, AB.  Bow Valley BBQ is now providing federally inspected HACCP certified products for both retail and food service.

Currently, Bow Valley BBQ Inc. products can be found in over 20 Restaurants and Retailers throughout Alberta and B.C. with more to come. They have since grown their monthly production demands to 2,400kg batches and a storage facility in Canmore is housing their inventories from where they ship it nationwide.

Observations

Most commercially manufactured barbeque sauces are molasses laden, fake smoke-induced, MSG-enhanced bottled concoctions. It is what you put on meat if you don't know what you are doing or when you have the in-laws over for dinner. If you do put it on your meat, you end up with a sugary, charcoal resembled, burned bitterness that serves no purpose other than make you look mean and stupid.

With the Boq Valley BBQ Blueberry Merlot Steak Sauce, we've found something much different. It enhanced our work. We used it as a basting sauce, and it made the meat flavour better, instead of destroying or masking it. We used it in combination with the Missing Link Spice Blend on sirloin, pork ribs, prime rib, and so far just could not fault it. It left us enough room for our own flavour additions.

We keep a high standard when we braai. There are reputations to protect. Jamie and his creations are helping us take it to the next level. We are glad we gave it a try. It is now a regular condiment in our arsenal of gourmet braai secrets.

P.S. Jamie is in the process of launching the Canmore Co-Packing Collective. He promised to work with the Two Cowboys to help package and bottle our own famous Monkey Gland Sauce. More about that later...

Hendrik van Wyk

Boere Cowboy

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o-CNN: Big Sky BBQ Smoked Meat and Beer With Friends in Okotoks, Alberta

BBQ With Friends

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Rob Bolton has a lot of friends. Believe me. A lot of them!

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It is not just because he does amazing BBQ and serve cold beer. It is because he is a community guy, an entrepreneur at heart and he knows what his customers want. We are a fan of whatever Rob is cooking up next. That is why we cannot wait to get the word out about his latest adventure.

We checked in with Rob on the opening weekend of his new venture: Big Sky BBQ.

It is a BBQ Pit, Barn, Drive-Through, Drive-By, Patio, Drive-in, Biker Yard, Lawn, Bar, Hangout. Call it whatever you will. One thing is for sure. It is going to be the meeting place on the 22A into Okotoks, Alberta. The place where women will come looking for their husbands.

What we didn't expect is Rob's plan to make it an Okotokian Breakfast stop on your way to work in Calgary. He assured us that the app is in development. We checked with the developer in new Zealand. It is on schedule. The plan is for all breakfast to be eatable one-handed and that you will have it within 30 seconds from pulling up to the window. How you clean your hands in the car is your problem.

I guess a sticky steering wheel will just serve as the ideal reminder to pick something up for dinner on your way home.

Rob, you have a winner. You had us at BBQ and Beer. We are glad to be friends. Now we have one more excuse to make the trip to Okotoks.

Guess where it will be?

Hendrik van Wyk
BBQ Cowboy

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