The Canadian National BBQ Championships Spice Things Up in Whistler

Cooks from all over North America compete for over $5000 in cash prizes and the title of “Canadian National Champion 2010

Whistler, BC - The Canadian National BBQ Championships return to Whistler for the 9th year in a row July 30 to August 1, 2010. Considered the highlight of the Pacific Northwest's competitive BBQ circuit, the BBQ Championships will take place at Dusty’s Bar & BBQ in Creekside and are sure to spice things up in Whistler for the August B.C. Day long weekend.

“For 9 years we have been hosting the National BBQ Championships at Dusty’s and every year it gets bigger and better,” says Joshua Kearns, Dusty’s Manager at Whistler Blackcomb. “With delicious food and great music, the BBQ Championships are a great way to spend the weekend with friends and family in Whistler.”

The event kicks off Friday night with a free Whole Hog BBQ Demonstration at 7pm. BBQ Champion, Jim Ericson, will teach the secrets of slowly cooking a whole hog over a 24 hour period and the hog will be served for dinner the following night at the Saturday Night Whole Hog Feed. Dinner will also be available after the demonstration on Friday night for $15. To cap off the evening, Dusty’s presents The Hip Show, a Tragically Hip tribute band who will hit the stage at 10pm.

In addition to the annual C.A.S.I International Chili Championship that will take place at 2pm, Saturday is Local’s BBQ Day. Residents can test their BBQ skills and enter for their chance to win over $2000 in cash and prizes. Entrants can compete in the Backyard BBQ Burger Competition presented by Bull’s Eye BBQ Sauce or in the Budweiser “King of the Grill” competition where contestants must submit a grilled or smoked meat or vegetable item (or combination of the two) that has been cooked on-site. The events kick off at 1pm with live entertainment on Dusty’s patio from noon.

Sunday is the main event where cooks from all over North America will gather to go head-to-head in five competition categories: Pork Butt, Beef Brisket, Chicken, Ribs and Pork & Cork, where contestants will be judged on their abilities to make the perfect match between BBQ pulled pork and Ravenswood’s legendary Zinfandel wine. Judges will score entries with 25 per cent weighted on appearance, 25 per cent weighted on texture/tenderness and 50 per cent assigned to taste. In addition to $5000 in cash and prizes on the line, winners will also receive an invitation to the Jack Daniel's World Championship BBQ event in Lynchburg, Tennessee.