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2018 Back Deck Bourbon Barbeque

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  • Event2018 Back Deck Bourbon Barbeque
  • LocationThe Clubhouse
  • DateJune 03, 2018 to June 07, 2018
  • CostContact for pricing details
Inquire Online

Those who attended the second annual event can attest, two things that go extremely well together are world-class BBQ fare and fine bourbon. And what better place to savour the best of both than the back deck of The Clubhouse. Join us for the 2018 Back Deck Bourbon Barbeque for a trip that features lunches and dinners prepared by award winning pit-masters carefully selected from among North America’s barbeque elite, accompanied by brand ambassadors from legendary Tennessee bourbon distillery, Jack Daniel’s.

Tuffy serving up his Smithfield St. Louis Style Ribs

5-Time World BBQ Champion Tuffy Stone serving his famous Smithfield St. Louis Style Ribs.

Reserve Your Spots Today!

Call us at 1-888-432-6666 or click here to make an inquiry online.

2017 Back Deck Bourbon Barbeque

Event Recap: North “Meats” South at Back Deck Bourbon Barbeque

For the second consecutive year, the best of the Deep South was transported way Up North, of Haida Gwaii that is, as The Clubhouse played host to a new and tasty tradition in the form of the Back Deck Bourbon Barbeque. Folks who know about barbeque cuisine know that bourbon – Tennessee whiskey – is one of the key ingredients used by pit-masters everywhere, including headlining guest chef Tuffy Stone, who like the Jack Daniel’s family, hails from the town of Lynchburg, Tennessee.

Guests were treated to Tuffy’s competition style ribs again this year.

Tuffy made his way back up to Langara Island to catch a few fish and demonstrate once again why he is a five-time world champion. Woodford Reserve and Jack Daniels Brand Ambassador Ryan Cheverie was also on hand to compliment the offerings with innovative cocktails that featured the full range of Jack Daniel’s fine whiskeys. (Legend has it that Scotland was a wee bit upset with Prime Minister Winston Churchill when he disclosed that he enjoyed a sip of Jack Daniel’s.)

Jack Daniels Brand Ambassador, Ryan Cheverie serving his one of a kind cocktails.

The weather may have been on the rainy and gusty side for the first part of the trip, forcing guides to seek the shelter of bays to find both Salmon and Halibut, but nothing could dampen the spirits in the glass or the hearts of a sold-out crowd of appreciative guests. The debut dinner was Executive Chef Rob Ratcliffe’s traditional first-night buffet, with bourbon-themed twists throughout the dishes to set the tone and taste buds for the days ahead.

Rob Ratcliffe sets the bar high with his bourbon-themed lunch menu.

Rob Ratcliffe preparing dinner for Back Deck Bourbon Barbeque guests.

And so it went for the remainder of the trip, with Chef Rob’s team demonstrating their own southern style, including an incredible 48-hour rib roast finished off on the Yoder smoker, broiled Salmon with Woodford and burnt orange glaze and deserts such as Honey Jack toffee apples and smoked fudge!

Ribs are on the Yoder smoker, now they wait.

Almost ready!

Tuffy & Jeff adding the final touches.

Tuffy, Rob and Jeff with the finished product.

Ryan hosted cocktail hours both noon and night that featured an amazing range of bourbon-based concoctions, including his take on the classic Caesar – the “Tennesseecaesar” in which he swapped out vodka for Jack Daniel’s – and “the Tennessee Mule,” which consisted of Jack Daniel’s Old No.7, ginger beer and fresh lime juice.

Ryan Cheverie mixing up his Tennesseecaesar.

A Clubhouse guest eager to sample Ryan Cheverie’s bourbon offerings. 

Chef Tuffy Stone and his fishing partner Jeff Hayes took over the grills for the remainder of the trip with main courses from his latest cookbook, everything from barbeque ribs and wings to beef tri-tip and smoked Halibut all prepared on the Yoder and finished on the Napoleon grill, complimented by a full buffet of accompaniments courtesy of The Clubhouse all-star kitchen crew.

Smoked Halibut by Chef Tuffy Stone.

A tip of the chef’s hat goes out to YETI Coolers Fishing Marketing Manager, Evan Russell, who brought along prizes for the top three fish. Upon their return to Vancouver, all guests were presented with a gift bag that included a personalized bottle of Gentlemen Jack, YETI Ramblers and cedar planks. It was a whole heapin’ helpin’ of fun and laughs all round, and one that is sure to be a popular early-season tradition at The Clubhouse.

YETI Ramblers and a bottle of Woodford Reserve against a picturesque backdrop.

Chef Tuffy Stone, Carter Andrews, Jeff Hayes and Evan Russell after a morning fish

A successful day for Tuffy Stone on the water.

Big smiles for these happy guests.

The majestic bald eagle captured by photographer Jeff Vinnick.

Beautiful shot of a humpback whale by Jeff Vinnick.

The 2018 event runs at The Clubhouse June 3 to 7, 2018. Contact us TODAY to secure your spots at 1-888-432-6666 or click here to make an inquiry online.

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2017 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$4,960$5,270
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,175$6,930
  • 3 guests per boat$5,735$6,335
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,655$7,570
  • 3 guests per boat$6,055$6,760
  • 4 guests per boat$5,743$6,345
  • Deluxe Offshore Guided Package
  • 29’ Boston Whaler & Standard Room
  • 2 guests per boat$6,715$7,650
  • 3 guests per boat$6,095$6,815
  • 4 guests per boat$5,770$6,385
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement$310$410
  • Ocean View Room Supplement$410$540
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,545$6,450
  • 3 guests per boat$4,940$5,850
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 24' Northwest$5,250$5,645
  • 21' EagleCraft$5,150$5,500
  • 18' EagleCraft$5,020$5,325
  • Self Guided Package
  • 18' EagleCraft$4,273$4,520
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to North Island Lodge (private charter & helicopter)
  • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
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