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Tuesday, June 5, 2012

Going whole hog for Canadian barbecue team

ONLY CANADIAN TEAM IN
WORLD’S LARGEST PORK BARBECUE COMPETITION
PLACES 5TH AMONG 250 GLOBAL GRILLERS

Ontario’s Black Pig Competition BBQ Team beats out all but four of
the world’s best barbecue teams battling it out for searing stardom
(Toronto) – The only Canadian team in the World Championship Barbecue Cooking Contest held May 17 – 19 in Memphis, Tennessee concocted a spectacular fifth place in the whole hog division as 250 teams from more than 20 U.S. states and several countries around the world competed for more than $110,000 in prize money.

Heading into what’s actually almost a week of preparation and heated grilling action, the Consulate General of Canada in Atlanta officially threw its support behind Ontario’s Black Pig Competition BBQ team. Talks are underway to establish the team as Canada’s official BBQ representatives at future international competitions.

“This is just a huge achievement and the whole team is absolutely ecstatic with the result,” said team member Stephen Perrin, Executive Chef and owner of three highly successful Ontario restaurants — Terra and Sarpa, both in Richmond Hill, and Rusty’s in Collingwood.




More than 100,000 foodie spectators attend the competition that’s based on the unique team recipes for three distinct pork barbecuing elements -- whole hog, shoulder and ribs.  Perrin said that the team’s celebrated barbecue pork trio will be featured entrées at Terra, Sarpa and Rusty’s this summer.

Other key members of the Black Pig team include “Big Dog” Mike Callaghan, the London, ON-based leader of the squad, Barb van Rassel, Mike and Julie Sharpe, and “transplanted Canadians” Shawn and Lana Danko who own and operate the Kookie Canuck in Memphis.

“Everybody played a key role in achieving this first-ever Canadian barbecue accomplishment – it’s like the World Series, Stanley Cup and Super Bowl of barbecue all wrapped up in one incredibly pressurized competition,” Perrin said.

Other barbecuing kudos the team has received include:
2011 Jack Daniel’s World Championship Invitational Barbecue
·      1st place in the “Cooks Choice Category,” receiving a perfect score of 180
2011 Memphis in May World Championship
·      1st place in the Beef category
2011 Salisbury Pork in the Park BBQ Festival
·      1st place in the “Anything Butt” category
·      3rd place in Whole Hog out of 140 teams

About the Black Pig Competition BBQ Team
Our goal with the team (aka Les Noiracochon) is to explore and experiment with the best the food world has to offer, with a strong focus on the crafts of charcuterie (salting, brining and curing) and barbecue.  The team showcases its creations both online and in culinary competitions.
 

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