2017 Back Deck Bourbon Barbeque Recap

Event Recap: North “Meats” South at Back Deck Bourbon BarbequeFor 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.https://www.youtube.com/watch?v=RgBOIwn00rANext year’s Back Deck Bourbon Barbeque will be held June 3 to 7, 2018. This popular event is always a sell-out so book your spots now. Call us at 1-888-432-6666.