Local BBQ lovers take top honours at Agribition's BBQ Supreme
By Lynn Redl-Huntington
A White City family took home top honours and bragging rights at Canadian Western Agribition’s newest event, BBQ Supreme.
The professionally judged grilling competition, sponsored by Sask Pork and sanctioned by the Kansas City Barbecue Society, attracted teams from across Western Canada. Barbecuing afficionados competed in four protein categories, including pork ribs, pork shoulder, chicken and beef. Winners earned prize money and the overall grand champions, Arrowhead North BBQ, will have a chance to compete at the American Royal barbecue championship in Kansas City, MO.
Scott Chomos, his wife Gisele, and their three kids, Autumn, Isaac, and Liam make up Arrowhead North BBQ. The family got their start on the competitive circuit in 2013 at an event in Moose Jaw. They have since competed at events across the west. Chomos says that, initially, it was a great way for the kids to learn different cooking techniques and see healthy competition in action.
“It’s extremely exciting, you never get sick of hearing your name called,” said Scott Chomos, of Arrowhead North BBQ’s big win. “The event at Agribition was really well set up on the big stage, near the beer gardens so there were a lot of people around, which really added to the excitement of a big local win.”
“Sask Pork was thrilled to be a part of BBQ Supreme at Canadian Western Agribition,” said Mark Ferguson, General Manager of Sask Pork. “This new event was a great opportunity to highlight to the world some of the amazing things that can be done with Saskatchewan pork.”
As part of BBQ Supreme, local personality Mark Loshack of ShawTV’s “Cooked with Shack” cooked up Chili Orange Pork Tenderloin on behalf of Sask Pork on the first day of the event. Attendees had a chance to sample the dish, pick up free pork recipes and learn some new techniques.
“The beauty of pork is that it’s such a versatile meat,” explained Chomos. “Depending on preferences, there are so many different rubs and spice combinations that bring out the flavour of pork. Whether you’re eating a pork back rib or side rib, when you get hints of both brown sugar and honey balanced off with a hint of spice from pepper or paprika, that’s what everyone should be looking for. It’s the perfect balance of flavour.”
“The inaugural Agribition BBQ Supreme showcased the best BBQ pit masters from across western Canada and put competitive BBQ on the map in Regina in front of thousands of guests,” says Canadian Western Agribition CEO Chris Lane. “Not only did we send champions home with prize money, buckles, and bragging rights but we also sent qualifiers to the World Championships in Kansas City – all thanks to our partners, including Sask Pork.”
Canadian Western Agribition (CWA) is considered to be one of the best beef shows in North America and the largest livestock show in Canada. The show is anchored by beef cattle, features a variety of livestock, an agribusiness trade show, pro rodeo performances, Indigenous culture, food demonstrations, and live music. The event hosts over 1,250 international guests from over 86 countries.
As the overall grand champions of BBQ Supreme, Chomos and his family will also have a chance to be drawn to compete in the Jack Daniels World Championships in Lynchburg, Tennesee. But for Chomos, it’s about more than the accolades.
“We tend to BBQ year-round and use it as an opportunity to have quality time with family,” said Chomos. “We’re both from families where cooking is a big part of our lives. I hope this inspires people to take some time over the holidays and set aside the 8-10 hours needed to cook some of these traditionally prepared meats and use it as quality time with family.”
The top three winners from the five total categories are:
Overall:
1st: Arrowhead North BBQ (White City, SK.)
2nd: SmellaQue (Calgary, AB.)
3rd: Prairie Smoke & Spice (Regina, SK.)
Pork ribs:
1st: Homestead Smoke Shack (Weyburn, SK.)
2nd: SmellaQue (Calgary, AB.)
3rd: Prairie Smoke & Spice BBQ (Regina, SK.)
Pork shoulder:
1st: Arrowhead North BBQ (White City, SK.)
2nd: SmellaQue (Calgary, AB.)
3rd: Porky Jr.’s BBQ (Virden, MB.)
Beef brisket:
1st: 333 BBQ (Saskatchewan)
2nd: Arrowhead North BBQ (White City, SK.)
3rd: Smooth Smoking (Weyburn, SK.)
Chicken:
1st: Prairie Smoke & Spice BBQ (Regina, SK.)
2nd: Arrowhead North (White City, SK.)
3rd: Smokin’ Outlaws
Mark Loshack’s Orange Chili Pork Tenderloin
2 tsp paprika
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp Old Bay seasoning
1 tsp ginger powder
3 tbsp brown sugar
1 tbsp peppercorns
1 tsp Italian seasoning
1 cup orange juice
2 tbsp canola oil
2 tbsp soy sauce
1/4 tsp liquid smoke
2 tsp mustard
1 tbsp molasses
1 tsp hot sauce (optional)
1 tbsp apple cider vinegar
2 pork tenderloins
Combine all ingredients in a bowl and place tenderloins into a large Ziplock bag. Pour the marinade into the bag with the tenderloins. Zip it shut and let cool in the fridge for 24 hours.
Barbeque or oven roast the tenderloins. If roasting in the oven, set temperature to 375 degrees and roast till desired doneness, roughly between 30 to 45 minutes. If barbequing, set temperature to high and let tenderloin cooked for 5 minutes, then turn a quarter turn. Repeat till tenderloin is cooked to desired doneness.
