Local restaurant owners have claimed the top title at Canada’s largest barbecue competition.
The competition
Rob and Brigette Turner, owners of Bigg Smoak BBQ, were named Grand Champions at the first-ever Blue Bombers Pitmaster Showdown on Canada Day.
“We got the belt! We wanted to just bring home something, it being our home, Manitoba, we wanted to at least place in the top three, and we ended up taking top prize,” says Brigette.
The competition was organized by Winnipeg Blue Bombers President and CEO Wade Miller and Manager of Events JT Herr. Rob says the turnout exceeded expectations.
“I was like, well, hopefully they get some teams, and we ended up with 24 teams from across Canada. Alberta, Saskatchewan, Manitoba, Ontario, as far as London and then we had a KCBS (Kansas City Barbeque Society) Hall of Famer from Sioux City, South Dakota, and then couple teams from Northern North Dakota. So, I mean it was ideal. It was great,” Rob says.
In addition to the title, the Turners were awarded a custom-made championship belt.
“It's made by a guy that used to make belts for the Wrestling Federation, and now he works for the Bombers, so it's the real deal. It's heavy. It's all hand-tooled leather and bronze-plated steel, so it's something else.”
The belt is now on display at Bigg Smoak in Steinbach.
“If you're around, come on down and lift it up, hoist it!”
The competition featured four categories: chicken, ribs, brisket, and pork. Teams were scored on taste, tenderness, and appearance.
“You want to get all nines, or at least eights,” Rob says. “The second you get sevens, you're pretty much out of the money. So, getting a perfect 180 in chicken, my first ever, first ever in Manitoba and it was pretty pumped about it.”
Bigg Smoak placed first in chicken, second in ribs, third in brisket, and twelfth in pork, enough to earn them the Grand Champion title overall.
“We came home with $6,500 in cash, on top of a wicked belt and an apron, and being the top team in Manitoba. So, I'm sitting top in Canada right now out of KCBS as well,” he explains.
The history of Bigg Smoak
The Turners opened Bigg Smoak BBQ eight years ago, turning a long-time hobby into a full-time business.
“I drove truck for 22 years and then just right in barbecuing full time,” Rob says.
Brigette admits the transition wasn’t always easy.
“It was a little difficult at first being with your husband and partner every day, all day, making a lot of decisions when, like he just said, coming off the road after 22 years of trucking, not home very often. And then, hi, I'm here with you every day. We have it balanced out now, so it's been really good.”
Tips for delicious barbeque
Rob says the key to delicious barbeque is consistency.
“We compete, everything's consistent, we tweak a little things here and there and then same thing at the restaurant, it's consistent. We try and follow the same timelines for our cooks, our rub, seasonings, so try to be consistent is key to business, in any business and especially when you're cooking that that much meat.”
For those looking to improve their backyard barbecue, Rob encourages creativity.
“Don't be scared to think outside the box. There are so many great ‘appys’ out there. You don't just have to do the big meats and have fun. You can take a chuck roast, turn it into ‘poor man's burnt ends’. You could smoke it, cube it, sauce it, just braise it longer and get your burn ends. You don't have to buy that $150 to $200 brisket.”
He adds that more than anything, barbecue should be enjoyable.
“Pellet smokers, charcoal grills, propane smokers, it doesn't matter. Basically, just have fun and enjoy your time. Barbecue is love and it's family and that's what it's about.”
Looking ahead
With the Winnipeg win under their belt, the Turners now set their sights on an even bigger stage.
“This year with this win in Winnipeg, it actually gets us back into the Jack draw, to go compete at the Jack Daniels Distillery with another 100 of world champions. It's in Lynchburg, Tennessee. You’ve got to win a grand championship to even get in the draw.”
With files from Corny Rempel