Thousands enjoy BBQ at annual Porkapalooza event


Summary

EDMONTON – Meat lovers filled Clarke Stadium on Saturday as the third annual Porkapalooza got into full swing.

Darcy Fitzgerald, executive director for Alberta Pork, said approximately 70,000 people are expected to walk through the grounds during the three-day event.

Fitzgerald said he hopes the event gives attendees a greater appreciation for barbecue, such as pulled pork, brisket and pork and beef ribs.

“The intent really was to try and introduce Alberta and Edmontonians to more barbecue,” he said.

ChangSha Night Net

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    Porkapalooza attracts “BBQ Crawl” tv show

    “I think traditionally most people think of barbecue as grilling. You take the meat, you put it over a flame and you cook it really quickly. But barbecue is really about low and slow – low temperatures for a long time.”

    The low and slow barbecue technique is something Myke Badry is familiar with. The Edmonton man is one of three men who make up MJM Competition BBQ.

    The trio have barbecued together for about five years now but decided to enter the barbecue competition at Porkapalooza this year.

    “It’s a popular thing throughout the U.S. We see it on TV all the time. We thought, why not , give it a shot,” Badry said.

    So what is the key to good barbecue? Badry said the answer is actually quite simply.

    “To have fun – I think it’s all about getting people together in the backyard making delicious meat.”

    Attendees like Leon Cardinal have been coming to Porkapalooza ever since it started three years ago.

    “It’s pretty laid back, just like barbecue, low and slow,” he said.

    Cardinal said he finds himself drawn to pork ribs and beef ribs in particular.

    This year was Margaret Duma and Scott Cameron’s first time at the event.

    “We are both meat lovers,” she said with a laugh.

    “We love to eat and being Father’s Day coming up, I figured I would bring Scott.”

    “We’re looking at buying a smoker and thought we’d check out what these guys do,” Cameron said.

    Porkapalooza includes a concert series and this year, Alberta Pork decided to donate 8,000 tickets as a way to say thank you to everyone who helped out with Fort McMurray fire relief.

    “We looked at this and just thought Edmonton and Alberta and others just really opened their hearts, opened their doors and helped out the evacuees from Fort McMurray. We’ve seen so much giving, we just thought, why don’t we give too?” Fitzgerald said.

    Concertgoer Breanna Duguay calls the idea “great.”

    “It also gives people extra incentive to donate as well instead of just paying [the admission],” she said.

    Fitzgerald said the donation is a big financial cost but he hopes people enjoy it.

    “We hope people remember a good time and I hope people remember Alberta Pork helping out a great cause,” he said.

    The Rotary District 5370 Charitable Foundation is also on-site at Porkapalooza to accept donations for the Fort McMurray Fire Relief Fund.


EDMONTON – Meat lovers filled Clarke Stadium on Saturday as the third annual Porkapalooza got into full swing.

Darcy Fitzgerald, executive director for Alberta Pork, said approximately 70,000 people are expected to walk through the grounds during the three-day event.

Fitzgerald said he hopes the event gives attendees a greater appreciation for barbecue, such as pulled pork, brisket and pork and beef ribs.

“The intent really was to try and introduce Alberta and Edmontonians to more barbecue,” he said.

ChangSha Night Net

Related

    Porkapalooza attracts “BBQ Crawl” tv show

    “I think traditionally most people think of barbecue as grilling. You take the meat, you put it over a flame and you cook it really quickly. But barbecue is really about low and slow – low temperatures for a long time.”

    The low and slow barbecue technique is something Myke Badry is familiar with. The Edmonton man is one of three men who make up MJM Competition BBQ.

    The trio have barbecued together for about five years now but decided to enter the barbecue competition at Porkapalooza this year.

    “It’s a popular thing throughout the U.S. We see it on TV all the time. We thought, why not , give it a shot,” Badry said.

    So what is the key to good barbecue? Badry said the answer is actually quite simply.

    “To have fun – I think it’s all about getting people together in the backyard making delicious meat.”

    Attendees like Leon Cardinal have been coming to Porkapalooza ever since it started three years ago.

    “It’s pretty laid back, just like barbecue, low and slow,” he said.

    Cardinal said he finds himself drawn to pork ribs and beef ribs in particular.

    This year was Margaret Duma and Scott Cameron’s first time at the event.

    “We are both meat lovers,” she said with a laugh.

    “We love to eat and being Father’s Day coming up, I figured I would bring Scott.”

    “We’re looking at buying a smoker and thought we’d check out what these guys do,” Cameron said.

    Porkapalooza includes a concert series and this year, Alberta Pork decided to donate 8,000 tickets as a way to say thank you to everyone who helped out with Fort McMurray fire relief.

    “We looked at this and just thought Edmonton and Alberta and others just really opened their hearts, opened their doors and helped out the evacuees from Fort McMurray. We’ve seen so much giving, we just thought, why don’t we give too?” Fitzgerald said.

    Concertgoer Breanna Duguay calls the idea “great.”

    “It also gives people extra incentive to donate as well instead of just paying [the admission],” she said.

    Fitzgerald said the donation is a big financial cost but he hopes people enjoy it.

    “We hope people remember a good time and I hope people remember Alberta Pork helping out a great cause,” he said.

    The Rotary District 5370 Charitable Foundation is also on-site at Porkapalooza to accept donations for the Fort McMurray Fire Relief Fund.