The GOODS from Re-Up BBQ

Vancouver, BC | A few years ago, Re-Up BBQ got tired of serving one item off their 4′ x 9′ food cart – They wanted to party. So, with the help of some intrepid East Van locals like Kurtis Kolt (East Van Wine Academy) and Steve Da Cruz (currently at The Parker), they lucked upon the patio at what was then the Waldorf Hotel. Re-Up Partnered with Tantalus Winery, DJ Rico Uno and Kurtis Kolt to throw a kick-ass party, and they’ve been doing it ever since.

This year, the party has moved to up-and-coming New Westminster’s River Market where they’re taking over the entire upper floor of the building – inside and out. The Re-Up Crew will be smoking a whole hog, BBQing house made sausages, and slow-smoking loads of beef brisket for the feast. There’s dessert too, and appetizers if you are coming “hangry!” The Vancouver Circus School will be making a few appearances throughout the evening, there’ll be beach party games and don’t forget the 3 meat draws – which go above and beyond the average Legion raffle.

What’s behind the bar? Parallel 49 will be sending a variety of summer beers. There’ll also be a welcome cocktail for everyone, and delicious wines available. Music will play late into the night courtesy of River Market’s resident musician, DJ Gabsung, and guests are encouraged to stay a while and just relax on the patio, watching the tugs and log booms drift by on the Fraser River.

This year, the proceeds from the bar and the meat draws will be going to New Westminster City Councillor Chuck Puchmayr’s charity, ‘A Beef With Hunger.” In addition to his civic duties, Chuck personally raises natural, grass-fed cattle on a small farm on Barnsten Island. He then donates the beef to recovery houses, the food bank and organizations like Honour House where people usually have difficulty accessing fresh and ethical meat. Take transit, have a few drinks and help purchase some more cattle for “A Beef With Hunger”.

The BBQ takes place on Sunday, September 1st and starts at 5:30pm. Tickets are $45. Pick yours up at reupbbq.com or at the restaurant.

Want to know more? Follow Chuck on twitter @chuckpuchmayr or check out his herd on Facebook: https://www.facebook.com/chuck.puchmayr

PS: Re-Up BBQ has no affiliation with any political parties, but they think that raising real meat for charity is really great!

DETAILS

700 Block Hornby St by the VAG and South Side Robson Square
Telephone: 604-724-0894
Brick & Mortar: 810 Quayside Drive, New Westminster | 604-553-3997
Email: [email protected]
Website: www.reupbbq.com
Twitter | Facebook
Open 11-3 Monday to Saturday
(Friday and Saturday nights at the Biltmore Cabaret)

GALLERY

KEY PEOPLE

Owners (glorified bus-boys really)
Chester Carey
Michael Kaisaris
Lindsay Ferguson
Jose Rosales-Lopez
Briana Buckmaster

ABOUT RE-UP BBQ

The Re-Up BBQ was born from the City of Vancouver’s inaugural and controversial food cart lottery. The newly minted business partners were entirely unaware that they were about to start their own company and were blithely following their dreams in other careers.

After a series of lucky breaks and 29 sleepless nights, the Re-Up BBQ – Vancouver’s first Southern BBQ food cart – opened to the public. It wasn’t much to look at, but the city quickly latched on to the aromas of the slowly smoked pulled pork and homemade sauces bellowing from the cart.

By the summer of 2011, the Re-Up BBQ expanded its menu and its locations. Pulled Pork, BBQ Beef Brisket and Black Bean and Corn Chili are all on the menu between their two cart locations in Downtown Vancouver.

Re-Up specializes in authentic Southern BBQ — meaning the meat is smoked slowly at a low temperature, not grilled, to infuse flavour and create the most tender of meals.

The locally raised meats are smoked all day over pecan wood at Re-Up’s kitchen. The pork is shredded by hand before heading out to the carts and into a sandwich. All sauces, condiments and drinks are made from scratch, and that’s the way it’s going to stay. The crew at the Re-Up BBQ keeps the menu simple and focuses 100% on the flavour of the sandwiches.

A lesser known fact: the Re-Up kitchen team brines and smokes their own line of bacon including such illustrious ingredients as Makers Mark Bourbon, Central City’s Red Racer IPA and Ancho Chili powder. Both this bacon and seasonal, freshly brined turkeys are available through their website.

REVIEWS AND AWARDS

Vanmag Restaurant Awards 2011 – Silver
Georgia Straight Golden Plates 2011 – Silver
Westender Best of the City 2011 – Silver
The Globe and Mail | October 1, 2010
The Vancouver Sun | Aug 18, 2010
Vancouver Slop Blog | August 19, 2010
The Westender | June 9, 2011