2014 Winning Pie Recipe

Gloria’s Deep Dish Apple Pie with a Tahitian Twist

Pre-Baking notes;

  • Prepare a double pie crust recipe first and refrigerate at least 1 hour
  • Important to use an apple cutter for slicing the apples so all of the slices are the same size for even baking
  • Preheat oven to 500 degrees, the manipulation of the heat is the key to a successful crust. Once the pie is in the oven, turn the temperature down to 425 bake for 25 minutes and then turn down to 375 for the last 30-35 minutes.
  • You must put a cookie sheet in the preheated oven, place the pie on top of the sheet pan to ensure the crust is cooked.
  • Place 14 tbsp. butter or 6 tbsp. Crisco in the freezer for 1 hour prior to baking

Recipe for Double Pie Crust

  • 2 ½ cups flour plus extra for rolling the dough
  • 1 ½ tbsp. sugar
  • 1 tsp. salt
  • 14 tbsp. unsalted butter
  • 6 tbsp. Crisco shortening
  • ½ – ¾ cup ice cold water
  1. In a large bowl, sift the flour, sugar and salt. Mix
  2. Remove butter and shortening from the freezer and slice them into small cubes. Add them to the flour mixture.
  3. Cut the frozen fat into the flour with a pastry blender until the size of a pea. Slowly add the ice water and using a fork, lightly the mix the flour mixture until small balls form.
  4. Using your hands, gather the mixture together forming a ball. No over mixing! Lift ball out of the bowl onto a work surface. Cut the dough in half, form a disk and refrigerate for atleast 1 hour.
  5. Prepare your apples while the dough is cooling and resting.

Apple Mixture

  • 5-6 Spartan apples (you can substitute Macintosh)
  • 2 granny smith apples
  • 1 tbsp. Knorr original gelatin
  • 1 ½ tbsp. apple juice
  • 2 tbsp. corn starch
  • 1 ½ tsp. vanilla pudding powder
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • ¼ tsp. salt
  • ¾ cup white sugar
  • 1 tbsp. Madagascar Bourbon Tahitian vanilla
  • 1 tbsp. turbinado sugar for the top of the pie crust
  • 1 egg white, beaten for the top of the pie crust
  1. Prepare apples, slicing with an apple cutter. Remove the core and slice each piece of apple in half lengthwise and then in half again, ensuring all of the pieces are cut evenly. Set aside.
  2. In a mixing bowl. Mix the sugar, corn start, pudding powder and salt. Add the lemon zest.
  3. In a separate bowl, mix the lemon juice and vanilla.
  4. In another small bowl, mix the apple juice and the gelatin. Add to the lemon juice mixture.
  5. Add the wet ingredients to the dry and mix. Pour over the apples and lightly mix.
  6. Roll the 2 dough balls out separately, using a little extra flour. Place the rolled dough into a 9” pie plate. Add the apple mixture and carefully spread the apples out over the bottom crust.
  7. Place the second sheet of dough on top of the apple mixture and seal the sides by pinching them together or using the tines of a fork.
  8. Cut a couple of small vents into the top crust to allow the steam to escape. Brush with the egg white, and sprinkle on the turbinado sugar. Bake in a pre-heated 500 degree oven as outlined above, reducing heat to 425 for 25 minutes and then to 375 for 30-35 minutes.

The Results Are In!

We’re proud to announce the results of the 2014 BBQ *Off* the Bypass.

Fifteen dedicated and creative teams gathered to compete for the best smoking good meat in the following five categories: chicken, brisket, ribs, pork butt, and an open choice.

After the smoke cleared and the last bits of sauce were licked from fingers, the Grand Champion was named. Capturing first place overall is Langley’s own House of Q. Following in second place by only ½ point is the Reserve Grand Champion, Rusty’s BBQ from Port Moody, BC.

Our sortable results table shows the overall ranking as default. Click the category titles to see the ranking (highlighted numbers are winning scores).

Team Name Overall Chicken Pork Ribs Pork Brisket Black Box
*House of Q* 679.3372 175.4056 171.9772 170.8572 161.0972 169.1084
Rusty’s BBQ 678.8116 166.8228 173.1544 168.5716 170.2628 164.5484
Rocky Mountain Smokers 668.0916 162.9028 165.1544 171.44 168.5944 158.24
Dances with Smoke Barbeque 667.9084 170.8572 169.68 165.1312 162.24 175.44
Barking Boys BBQ 666.7656 168.5484 155.9772 163.9428 178.2972
Hog Shack Cookhouse 652.9712 162.2284 158.8228 174.2628 157.6572 147.3828
The Grill Next Door 652.56 162.2516 171.4628 157.0968 161.7488
Porkaholics 649.6804 166.2972 171.4172 157.6916 154.2744 142.8344
Fat Wally’s 649.1316 162.2972 166.8344 158.2628 161.7372 140
Big Dog BBQ 646.1944 165.7372 162.24 157.0628 161.1544
Hellava ‘Q’ 642.1488 171.4172 161.0972 159.4056 150.2288
SmellaQue 634.2516 158.32 158.2172 164 153.7144
Fire It Up BBQ 622.7432 155.406 155.9544 159.9656 151.4172
Stacked Racks 620.56 150.8912 156.5372 155.44 157.6916
The Fat Cow 496.0456 161.1656 153.7028 161.1772 153.7028

See the official KCBS results posted here: http://www.kcbs.us/event/5134/bbq-on-the-bypass

Adding a sweet public participation component to event was the fifth annual Great BC Bake-Off, an amateur baking competition. In the Great BC Bake-Off there were three categories:

1. Fruit Pie: winner, Gloria, for her big apple pie
2. Anything Pie: winner, Dan, for his Caribbean meat pie
3. Butter Tart (because we’re Canadian, eh?): winner, Yolanda

Learn to Judge BBQ

*September 8th update: Class is full*

On Friday September 12th, 2014, you can begin the ultimate BBQ fanatic’s journey towards joining the ranks of fellow Certified BBQ Judges! The class is now open for sign ups at Well Seasoned:

http://www.wellseasoned.ca/calendar/have-you-got-what-it-takes-to-be-a-certified-bbq-judge/

A Certified KCBS Instructor will guide you through proper judging of competition quality BBQ in the following categories: chicken, ribs, pork and brisket. A KCBS judge evaluates BBQ using three specific criteria: appearance, taste and texture. KCBS sanctioned events always prefer to have 100% Certified BBQ Judges to ensure judging standards are upheld.

Judging class will begin at 6:00pm and end at approximately 10:00pm

More FAQ’s may be answered at: http://www.kcbs.us/about_quickfacts.php

Fees for this class are $75.00 for KCBS members and $100.00 for non KCBS members.  Non-member fees include 1 year membership in KCBS.

*September 8th update: Class is full*

We are changing sanctioning bodies

After 8 years of growth with the PNWBA we have made the decision to move this events sanctioning to the Kansas City BBQ Society  http://www.kcbs.us/

Our KCBS reps are two of the most respected in the circuit Kelly & Kathleen McIntosh.  We will be conducting a CBJ class to train judges on Friday September 12th from 6-10pm.  Details about the class will be posted in the next 10 days or so.  As outlined by the fine folks at the Jack, 15 teams makes this event a qualifier for the 2015 Jack Daniels Invitational, we expect we will easily achieve the status and are hoping to also qualify for the American Royal with 25 teams.