Yes, it was a tough weekend. Thanks to all that made it out. Thanks again for everybody's support and participation from both Todd (who makes it all happen behind the scenes) and myself.
It did rain off-and-on most Friday and Saturday. However, we were all troopers and persevered. Friday evening Potluck was great. Everybody turned in such GREAT submissions. I enjoyed EVERYTHING a bunch. Thanks to Dale and Tammy for letting us set up under their trailer awning and have some light. Thanks to Frank Padilla and others for supplying tables and other required setup hardware. Thanks to BBQ Joe Miles for cooking the Friday Tritip that Todd Eves contributed. Thanks Jim Sheridan for bringing your breakfast and Smoking trailer to also assist folks get the final things heated up and ready for dinner.
Sorry to all that had expected biscuits and gravy for breakfast! I woke up under-the-weather and was physically unable to literally do much of anything except lay in bead and go to the bathroom, the rest of my time there. I forced myself to get up, mingle, a bit, take pictures, and make the Dirty-Rice submission for dinner.
Anyway, it was a great event, I appreciate all that came out and participated, made it special and hope that next years will be even better yet. I will say that it is about every 10 years that we encounter weather that makes it tougher (like last weekend) and hope we are now due sun and heat at the next 10 Q-Fests. We have already reserved all the spaces so next year is already a go... AND, you all need to start making your plans!
Everybody that brought EZ-Ups, tables, & chairs for all to use !!! Especially thanks to Brent & Kim Walton for taking the bull-by-the-horns and playing a big part in getting the dinner buffet setup going. I was doing the Dirty Rice, behind the curve of feeling poorly, and greatly appreciated all who stepped up and helped. Especially Frank Padilla who helped with a lot of little and big stuff . We all thank Frank for bringing the yellow canopy that helped a bunch with dinner also (not to mention the magic act). Also, don't forget Todd who brought and setup his two 20' EZ-Ups.
And most especially to everybody I did not mention who assisted and contributed in their own special way that helped to make the event overall so enjoyable. Please forgive me for not mentioning more names but everybody in attendance saw and know who they were!
Yes, we are as we speak planning and making commitments and reservations for next year! We have to plan this far in advance to get the premium spots and day-parking availability at East Shore RV. Thus we reserve the dates a year in advance and plan early. If for some reason the CBBQA has a scheduling conflict with this day (heaven forbid) we will always turn it into an "independent-of-any-organization" BBQ Enthusiast Weekend Campout called a "BBQ Bivouac" which uses the same model as a Q-Fest as we have successfully done in years past.
Discussion of traditional "low & slow" BBQ and high heat Grilling using the following heat sources: charcoal, propane, natural gas and wood. Discuss all equipment, merchandise and outdoor cookin in general, hints, tips, tricks & techniques, success, failures etc.
Has anyone tried that Perfect Steak marinade that they have at canadian tire and bbq stores? What do you guys think of it? I am planning on doing my first brisket this weekend, and was going to marinade and inject the brisket with this. I heard its pretty good for steak, i was wondering what it would be like for a brisket
I found to be a bit salty for my tastes but everyone has their own preferences - fun to experiment for sure.
I have never tried it as I do not marinade steaks as I only eat strip loins which do not need marinating.
My suggestion for your first brisket is to keep it simple and worry about the cooking technique. This way as time goes on you have a basis to compare. I would keep it to a basic salt and pepper seasoning or a Montreal steak spice rub.
Mix well,pour the marinade over the brisket in a large pan and refrigerate, turning it often so both sides get marinated.
If you have a marinade injector, pump about one cup of the marinade into the brisket, spaced evenly.
gotta try that mate, anything with Guinness has to be good. Remember kids, Guinness is good for you.