Twisted Forks headed to national barbecue championship

Neil and Andrea Krog of Twisted Forks Catering in Grand Forks are off to Whistler for the Canadian National BBQ Championships.

A local caterer is going to participate in the Canadian National BBQ Championships.

Neil and Andrea Krog, proprietors of Twisted Forks Catering, will be heading to Whistler this weekend for the event.

“We basically signed up for all events,” Krog said.

Saturday there is a backyard burger contest, with Bullseye sponsoring that. There’s also a chili championship and the 10th annual Budweiser King of the Grill competition.

“We’re going to do that Saturday,” he said. “Sunday is the big Pacific Northwest Canadian barbecue championship. That’s pork butt, beef brisket, chicken and ribs. Those are the four big ones.”

Krog will be competing in those events for prizes of over $5,000 and an invitation to Lynchburg, Tenn. to compete in the Jack Daniel’s World Championship Invitational

“It’s a qualifier to be invited down south,” he said, of the Whistler event where no invitation is necessary.

Krog was recently in the U.S. at a pit master class. At the seminar, Krog said that medals were handed out and Twisted Forks took first in pork, third in chicken and third in brisket.

Krog recently upgraded to a new barbecue pit and tried it out for the first time in Prosser, Wash.

“We took best booth, which is like the people’s choice,” he said.

Krog said that though his catering company is called Twisted Forks he didn’t want to be held back by just barbecue.

“I didn’t want to call it just barbecue catering because we do a lot more than just barbecue, so we actually have separate barbecue competition team called Bent Spoon BBQ,” he said. “That way I can be bent and twisted.”

Krog said he hopes to market his barbecue products eventually.

“Were going to go out and see if we can rack up some more trophies with our sauces and rubs and stuff like that and then maybe go into producing them,” he said. “More and more people are asking, especially in the summer time, for more barbecue.”