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The Eaten Path: Chilliwack BBQ Barn Burner to kick off spring
by Paul J. Henderson – Chilliwack Times


Since we’ve pretty much skipped winter here in Chilliwack, it only seems fitting to turn our minds to the barbecue while everywhere east of the Lower Mainland in Canada is ankle-, knee-, or waist-deep in snow.

On March 22, some of the most serious barbecue competitors locally and as far away as the U.S. and Saskatchewan will bring their grills and their meat to Yarrow for the inaugural Barn Burner BBQ Competition.

And to clarify if this all sounds familiar, organizers say the event is not connected to the similarly-called “Big Red Barn Burner BBQ,” which ran for three years from 2012 to 2014 in Chilliwack.

“This event will unite BBQ enthusiasts from all across North America who join the quest for ultimate finger-licking barbecue,” says competition organizer Angie Quaale, owner of Langley’s Well Seasoned and the host of the decade-old annual BBQ Off The Bypass competition.

“There is no doubt in my mind that the first Canadian Barn Burner championship will be a smoking hot event and one to remember.”

The Barn Burner BBQ Competition is sponsored by Johnston’s Pork and Fraser Valley Specialty Poultry and takes place at the latter’s new Farm Store at the corner of Simmons Road and Vedder Mountain Road in Yarrow.

This is a fully-sanctioned Kansas city BBQ Society (KCBS) BBQ competition. Visitors can come to taste samples, see live demonstrations, visit vendors and enjoy entertainment.

Competitors will battle in four main categories: beef brisket, pulled pork, chicken and ribs. The winning team with the highest total points in all four categories will take home their share of $5,000 in prize money along with the first Barn Burner BBQ Grand Championship trophy and bragging rights.

Teams will also compete in a “Black Box” cook-off. This Iron Chef-style competition gives competitors a chance to show off their more creative side. They will each be presented with a black box with four mystery ingredients, which must be turned into a single dish. Judges will award points based on originality, taste and presentation.

Proceeds from the event will go to support Ruth and Naomi’s Mission in Chilliwack.

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