Sept 10-12, 2021
Don and I made it Esquimalt’s Ribfest! Though we met up for dinner elsewhere to sate our appetites (review coming in two weeks), my suggestion to check out this festival was with no regrets.
We saw a new tent that may well be part of the annual show. And, it gave us reason to return since we didn’t want to deal with the long lineup for The Colossal Onion. on the evening we went. We both agree that this event is not the type to return to every year. Our criticism is that the “competitors” hardly change. When compared to similiar shows elsewhere around North America, there’s tons of operations out there who can bbq up a tasty pork or beef rib. Either they’re not as well known to get invited to the island or they’re not into national-level challenges.
527 Fraser Street
September 10th to 12th
Esquimalt’s Ribfest is on this year, and it’s following in the heels of British Columbia’s rollout of the vaccine passport. There won’t be any gatekeeper checks. But for anyone people concerned about catching that virus are best advised not to attend (entrepeneurs would make a killing through Uber Eats or Door Dash should this suddenly pop up), but for those craving the best pork/beef ribs (and chicken too) that House of Q, Prairie Smoke, Gator, Grizzy, and Boss Hog are cooking up–nothing’s gonna smoke ’em out now. The operative word should be stop, but will Two Hungry Blokes be there?
Now in its fifth year, Esquimalt Ribfest is growing in popularity and it may well be exceeding the capacity of how many people can be at Bullen park. I finally made it back to this show. For once, I was not ill or down with a sprained ankle. Three years have passed since I was here last, and while nothing much has changed — especially when it’s moreorless the same group of ribbers — I feel changes are needed if it’s to accommodate an ever increasing crowd and be versatile. Grizzly BBQ is a new entrant, but their scents were not enticing as I was letting my nose be my guide for which ribber to hit.
James went on Saturday with a date (he’ll argue otherwise and I was amazed). When he told me, of course I had to ask him for his thoughts so I can provide a summary about this event. He too thought it needs changing. He hoped to get his drinks and meat side-by-side than to hop across the field. I told him that’s how this event has always been, and it’s his fault for not getting his alcohol first and meal second. He arrived during the mad dinnertime hours and lucked out getting in. People were entering in small numbers, equaling those who left. Once inside, he looked at the scary lineups of everyone craving protein and was thankful the time it took to get to the till was not long. He enjoyed the food and wasn’t here to review since he was with his girlfriend. But I grilled him for opinion anyway and he had a lot to say in how space was used. He did give high marks for Gator BBQ‘s beans tho’. He thought it included either honey or molasses.