23 replies to this topic

[Matt R.]

There’s more booze vendors than rib vendors at RibFest!

Booze is easier to make than ribs.

[Nparker]

And booze doesn't get stuck in one's teeth.

[Victoria Watcher]

For the past two years, two 53-foot trailers’ worth of ribs have been sold out at Esquimalt Ribfest, the last stop for many Western Canadian touring “big-rig” barbecue companies.

Thousands were at Bullen Park on Saturday enjoying the music, the beer and, of course — the ribs, all made onsite by teams of professional travelling barbecue cooks.

 

Oliver Briggs, pitmaster and owner of Grizzly BBQ, said that people have to be “a little nuts” to work the rib circuit.

 

Crews usually start at around 9 a.m., and the days end when the ribs stop flowing, which could end up being as late 2 a.m. at some festivals, Briggs said.

There’s almost always a smoker full of product that has to be dealt with “right away.”

 

“It’s all about cooking ribs and keeping up with product right now, as fast as we can serve.

 

“You’ve got to be a little nuts. It’s long days, very long hours. You’re outside the entire time, so you’ve got to be able to stand the sun, stand the heat,” he said, with sweat glistening on his forearms. “You’ve got to love people. You’re interacting with thousands of people every day.”

 

Grizzly BBQ cooks Germain Lutz and Adam Major shared a laugh as Major cracked a joke. You wouldn’t be able to tell, but the pair had just met the day before, Briggs said. “It’s like going to war with someone, right? You’ve got to know them pretty damn quick.”

 

It has been a different town almost every week for the 20 or so employees at Grizzly BBQ this summer, as they’ve toured eight out of the 12 or so ribfests that were staged in Western Canada.

 

 

https://www.timescol...e-crews-7527100

[Barrrister]

Was there today and the ribs were fantastic. Great fun.