Location: Bullen Park
1140 Lyall St
Victoria, BC
Date: Early September, following Labour Day weekend.
ES: Just how often one goes to Esquimalt’s Ribfest depends on whom you like as your go-to ribber. The staple ribbers like Boss Hogg’s will be there, and for new operations, Grizzly BBQ and Smoke Dem Bones stood out. When I’m going to a ribfest, I expect to find tons of beef, not pork! And when it’s in short supply on the last day, I can either adjust when I head down or consider “if only I’m in the mood.”
Regarding the latter operation, Dem Bones’ brisket on its own was ok. It’s nothing to rave about when they didn’t get the buns out to defrost in time for Sunday’s early crowd and forgot to slather on the sauce in my order. After more than a decade of feeding this municipality, I think it’s time to reconsider why attending is a must. Thankfully, the addition of the Colossal Onion is a bit of a game changer, but not by much.
DK: Looking back at Ed’s 2021 review of us there, I see the highlights and lowlights of this event haven’t changed much. Colossal Onion continues to be a must-eat item for fair food fanboys such as ourselves. Ribbers without LAX-style lineups continue to be underwhelming. I think the event is, after 10 years in Esquimalt, still worth attending as a fun way to get out and contribute to a meaningful community fundraiser. As a foodie event, however, the excitement of its first year has worn off significantly.
ES: I skipped last year’s event for exactly that reason. Because of that, I can’t say for certain when the ribbers decided to accept credit cards at the till. That’s something new.
DK: Also, the EXTRA Royal Oak charcoal brand was used to fuel most of the pits (with different varieties of EXTRA seeming to be the favourite). I have no idea what the preferred fuel for smoking is, but Grizzly BBQ’s USP is smoking for 16 hours, rather than 10. I can’t say I noticed a distinctly smokey flavour in the pork ribs I tried. Sadly that was my overall impression of most of the food we had; Smoke Dem Bones brisket and southern style mac and cheese also lacked boldness.
Points to Grizzly’s pulled pork for being sweet and saucy enough to tick a lot of comfort food boxes, but doesn’t match Ed’s recent fav Los Panas Kitchen.
ES: Until new ribbers are brought in to challenge local taste buds with their flavouring technique, I don’t see any reason to continue going. Since Don and I are not likely to return for annual reports, I can at least say my buddy got the right idea to find out what they use for coal and wood to deliver that scent that draws others in. It’s not enough to entice me back, as I found my secret weapon at home (freshly cut Applewood). Cooking at home is better for me than to come here and spend money for what can be made at home if you’re willing to put in the effort.
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