Get your tongs, skewers, and smoker racks ready as the 9th annual Well Seasoned BBQ OFF The Bypass event returns Sunday, September 14 from 10am to 4pm at a brand new location (#117-20353-64 Avenue, Langley). The event is free to the public with live music, unique displays, tasty vendors and delicious BBQ samples.

Angie Quaale, owner of the celebrated Well Seasoned gourmet food store in Langley, first introduced BBQ On the Bypass in 2005 as a way to unite grilling enthusiasts to join the quest for ultimate barbeque. Dedicated and creative teams from across North America gather annually in Langley, BC to compete for the best smoking good meat in the following five categories: chicken, brisket, ribs, pork butt, and an open choice. Since 2008, winning teams have qualified to compete in international renowned BBQ competitions such as the Jack Daniel’s World Championship Invitational.

This year, well-respected Kelly and Kathleen McIntosh will serve as the sanctioning representatives from the Kansas City BBQ Society who will oversee the judges that select the ultimate winners. Teams are competing for $5000 in cash and prizes as well as a chance at an invitation to compete in the Jack Daniel’s World Championship in Lynchburg, Tennessee.

With more than 17 teams registered for this year’s competition, Quaale says, “There’s no doubt this year’s annual Well Seasoned BBQ event will be even more smoking hot than previous years. Having a new location off the bypass only means one thing: we are now able to host a full two-day competition and accommodate the fast-growing number of BBQ enthusiasts from all over North America.”

Attracting only the best BBQ competitors from North America, BBQ Off the Bypass is the place to be to for some delicious barbecue and live entertainment before summer wraps up. For those with a sweet tooth, the annual Great BC Bake-Off will also take place with three competing categories: fruit pie, open, and butter tarts.

Note to Editors: Angie Quaale is available for interviews to share her key learning from ten years as a specialty retailer, recipes and food trends, or her thoughts leading into almost a decade in the world of BBQ.