Two Cowboys: Smoking Meat, Cold Beer and BBQ is a Lifestyle at Trappers Mountain Grill in Waterton, Alberta

A BBQ Lifestyle

I once asked a competitor at a Canadian BBQ Society sanctioned competition how long he's been grilling and smoking meat. He surprised us with his answer. Two years, he said. Truth be told, my question was meant as a joke! We didn't know there was another way to cook meat. We've been doing it for all our lives.

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BBQ, smoking and grilling meat is a lifestyle for the Two Cowboys. Five out of seven days, at the close of the day, we are outside doing our thing with steak, chicken, pork and whatever we can find to cook on the grill or in the smoker (including vegetables like pumpkin, asparagus, potatoes etc.).

We've done it in rain and sunshine, in blazing summer heat and when it is -30 C in Canada. To us, it is a sacred, primal, right of passage as a reward for being at the top of the food chain. We cherish the opportunity. The rite that plays itself out alongside our grill, fire or smoker is as old as humanity itself. It is who we are. We love every moment of it and are always looking forward to it. In the same way, we are always on the scout for fellow comrades with a similar passion and commitment to the lifestyle.

We meet many during our travels and we love telling their stories. This is how we've come to know Steve and Debbie West from Trappers Mountain Grill in Waterton, Alberta. Steve shares our love for BBQ and cold beer. He is also an innovator and a passionate entrepreneur that makes Waterton his home for six months of the year when he is not fishing in Florida. Steve likes to do something unique that allows him to share his passion for good food, BBQ, Gin and Beer.

Observations

This is how Trappers Mountain Grill is launching something new in Waterton this season. Steve calls it his Backyard BBQ. The plan is, once the rush of the summer days subsides and the lines for food and ice cream are over, to do a delicious smoked meat sandwich. It will be available at the back-door of his restaurant on main street Waterton Avenue.

It promises to be an excellent sandwich that will go down well with your own crispy cold beer (sorry folks, you have to bring your own beer). For Steve and his team, it is another way of sharing their passion for cooking meat in one of the worlds most picturesque locales. He is doing it with his new US$35,000 smoker!

Apparently, he's been practicing all winter to get the recipe locked down, and it is finally ready for the "big time". In his own words, "It is a mean piece of equipment with the single purpose of delivering the best-smoked fair available in Waterton town" - authentic Southern-Style BBQ.

Steve's venture promises to deliver a hearty meal and great fellowship when most food establishments in the town close down for the evening. It is the way it should be done, simply and deliciously with good friends. The Two Cowboys were there to give it a try. Enjoy our experience with us.

Hendrik van Wyk

Trappers Cowboy

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With Friends

Backyard BBQ

Southern Pride

Chevy!

See You There!

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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Steampunked!

Massive

Sponsored

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His Wife's Fault

Old-School!

Two Cowboys: Simple, Locally Made, Innovative and Durable BBQ Smoker From a BBQ Champion, Calgary, AB

BBQ Experience Counts

Bernie Kenny has spent enough hours, days, weekends and years cooking with fire so that he knows just what is needed to turn in championship quality BBQ and deliciously prepared charcoal cooked fare.

That is why he came up with an ingenious, simple and affordable device to do "everything" BBQ at once. Bernie is the inventor, perfector, and proprietor of the Smokinbox, which is incidentally also the name of his championship winning BBQ Team.

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The Smokinbox is a BBQ grill and a smoker in one. It can even do it simultaneously. According to Bernie, it is easy to clean and very fuel efficient. It has a solution that allows you to cook vegetables, smoke chicken and grill a steak all at the same time, and fast enough so that you can do it after work, during weekdays.

The Smokinbox has been performing well in competitions where competitors use anything from a $150 Weber to the flagship Backwoods Smokers to compete. Amongst the competition, it took first place for ribs at North Battleford competition, in Saskatchewan, and a first and second with two different teams at the Calgary Stampede. It took a third place overall in Edmonton's Porkapalooza with 39 teams. Justifiably, the Smokinbox is turning heads in Canadian BBQ circles for a good reason.

Observations

Why are we so enthusiastic about the Bernie's Smokinbox?

We are interested because it is a product that is passion driven and locally Alberta-made. Bernie has spent his whole life contemplating the perfect BBQ cooking solution, refined it, got his friends involved, and now we have a simple, well-made product that stands out. As with all goods developed from a maker's passions, it is likely to last you your lifetime.

A further reason we are enthusiastic about the Smokinbox is that we BBQ eight out of the seven days of every week. We know the hassle that goes into using charcoal and wood instead of propane. We are aware of the mess, the frustration, the time it takes, the challenges with temperature control and the risks of too much smoke ruining a good piece of meat (or vegetable). Bernie thought of everything.

The single biggest factor for us that makes the Smokinbox a favorite is that we can charcoal cook at different temperatures in one device. It means we can do our vegetables at the warmer end. Our low and slow at the lower end, and still grill a steak right over the coals.

We don't take part in BBQ competitions. Pitching our experience against novices will be unfair. We are not excited about the Smokinbox because it can help us become BBQ champions. We like it, because, for us, every BBQ or Braai as we call it, needs to be perfect. With the Bernie's Smokinbox it becomes so much easier.

We like it so much that we asked Bernie if we can promote it for him. He agreed, so stay tuned for many more stories from our adventures using the Smokinbox for our meals and learning from Bernie how best to BBQ the Canadian Champion way. We hope to impart some "Boere Braai" wisdom as well along the way

Get your Smokinbox here.

Hendrik van Wyk

Braai a Cowboy

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o-CNN: Big Sky BBQ Beef Brisket 101 - Starting it Right by Trimming and Injecting in Okotoks, Alberta

Step 1: Trim Your Brisket

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Most things in life work better when you start it right.

It is not to say it won't work in the end. It is just an easier way to learn from others, instead of paying your school fees. Take time to prepare. Learn by observing and listening to the experts. It will shorten the learning time and cost you less. Once you have the basic covered, then the real adventure starts. Then you have a license to break the rules.

Come with us as we learn how to do amazing Brisket in a smoker with Rob at Big Sky BBQ.

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We wanted to know what the secret is to Big Sky BBQ's succulent Brisket. They do an amazingly good, soft, flavourful smoked Brisket. Rob Bolton, the owner and chief BBQ Pitmaster gave us some guidance on how to start a Brisket smoking endeavour the right way. It will be the first in a series of suggestion on how you can improve the way you treat your meat.

Big Sky BBQ is an authentic Texas-style BBQ pit (barn) just outside Okotoks, Alberta. Alberta is beef country. If you want to play with the "big-dog-bbq-boys" in this part of the world, you better know your Brisket from your Ribeye. All the Big Sky dishes are from locally sourced ingredients and done in a Backwoods Smoker on-premise with real wood. They cook it fresh every day. Believe me when I say that they run out. It is that good.

You cannot get more authentic unless you park your Harley on the lawn outside (which you can do once the snow clears this Spring). If you are grounded by your domestic government and have to stay home to watch the kids, you can order your Brisket online from Big Sky BBQ's Online and Mobile Menu and pick it up on your way home, or get it delivered.

The only problem is that will have to be around the South Calgary - Okotoks area to get a taste of this Brisket. It is a huge problem that we are working on with Rob. Maybe you will be able to get it in the Bow Valley as well. Later...

Observations

The way to start any good Brisket is to ensure you get the best Brisket you can buy. You can tenderise the saddle of a horse, but it is not going to taste as nice. Best is to get your meat from your local butcher. His business is to get you come back for more. He's a professional. Let him sell you a nice dry-aged cut that will cook with a lot of flavours. Trust your local butcher.

Some people smoke or cook the two muscles of a beef Brisket separately. They take great care to painstakingly separate the two parts without messing it up (Yes, I know there are more parts to a Brisket, but for purposes here we will keep it simple). You have the flap which tends to be dryer with less fat and the point muscle with a beautiful layer of fat underneath and some marbling.

We recommend you keep them together they way they were intended to be. By not separating it, you save yourself a lot of time, and you are doing a good thing by protecting the fat under the point. Let the fat slowly melt into the flap. It will tenderise the dryer part of the cut and give you a beautiful, flavorful and succulent outcome.

You have to trim your Brisket. This is when you cut off the silver tendons and unwanted fat on top of the cut that won't render and won't melt away during the cooking process. It will also keep your rub from penetrating the meat. Rob calls it your "grandma's underwear" (No offence intended. It is just a descriptive figure of speech). Get rid of it. It should not be on your Brisket.

You can use the parts you cut off to make a reduction of beef broth with red wine and other good stuff. You will use it to inject more flavour into the meat and braise it further before the finishing stage. Inject the beef reduction into the Brisket with the grain. It will ensure it stays inside and delivers maximum flavour. Apply your Brisket rub and let it cure overnight in the fridge before smoking or cooking it the following day. The flavouring needs time to do their job.

Rob was very secretive about his beef reduction and his brisket rub. Apparently, he is working on a plan to market these later as condiments you can buy directly from Big Sky BBQ's online store. Most BBQ professionals guard these recipes with their lives. It is the single biggest flavour differentiator between Brisket smoking experts that are championship winners and those that are "just having a go".

Stay tuned for more tips and tricks on how to treat your meat.

Hendrik van Wyk
Brisket Cowboy

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This is Not Brisket

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