NorthGeek

Pro (outdoor) baseball lives in Canada!

UPDATE: I meant to say that pro OUTDOOR baseball lives in Canada -- please forgive me, Jays fans. I’m not forgetting about Toronto’s MLB team, it’s just that this experience really gave me that “now, this is what sports should be like” feeling.

If you haven’t yet, go check out Nat Bailey Stadium for a Vancouver Canadians baseball game. This minor league club, currently at 11-11 and 4 games back of the first place Everett AquaSox, know how to put on a show for their fans. Nat Bailey Stadium, at Main and 30th in Vancouver, is a beautiful and well-maintained outdoor ballpark seating just over 5,500 loyal fans (I think -- although Wikipedia disagrees). Tonight’s game, the third of five home games in a row against the Yakima Bears, was a special “fireworks” evening at the stadium -- with ongoing entertainment following Vancouver’s 10-1 crushing of the Bears. The club didn’t disappoint -- winning big for the first nine innings, and putting on a spectacular pyro show after the game.

Aside from being in a fun and energetic setting among the thousands of fans, in an open-air (packed) stadium, with the sun heating up the perfectly manicured natural grass field, there are plenty of things to keep the whole family entertained. Mascot races, animated beer and hotdog guys roaming the stands, and more -- including a choreographed dance by the club’s grounds crew after the 5th inning at every home game:

I took this next video with my phone to send to my friends back home in Montreal, to show them how magical local baseball is:

Tickets to see the Canadians play are just $12.50 and less -- depending on your student status, age, and whether you buy packaged deals. They also do a great job hosting groups in picnic or BBQ areas, and they even offer corporate boxes. The kids have a blast, too -- even if they’re not into the baseball, there are plenty of activities and areas to keep them entertained.

While at Nat Bailey Stadium, be sure to check out the Canadians Baseball Hall of Fame -- see who has worn the C’s uniform. It’s pretty impressive! Who knew Sammy Sosa once lived in Vancouver to play for the Canadians?? Also, keep your eyes open for General Manager Jason Takefman -- he’s got a pretty amazing story!

Here’s a short clip from the fireworks show after the game:

GO CANADIANS GO!

Choose Canadian Food

Hellmann’s is launching a campaign that is bang on. Our food imports in Canada are growing way too quickly, and that’s not just exotic fruits. We need to do something about this. Ask — where does our food come from? Look… ask… buy Canadian food whenever and wherever possible.

Beer can chicken – yummm!

Our good friends over at Broil King, the BBQ experts, have provided us with a delicious recipe for making beer can chicken. We hope to get some video footage of us making this recipe on a sweet new 2010 Broil King (I’m personally hoping for the Porta-Chef Pro – click on the image below for full-size).

The steaming beer keeps the meat moist while the high heat crisps the skin, delivering a perfect bird each time, every time. Genius Tip: Make sure that the bird is well balanced before closing lid. Otherwise your bird may tip, spilling the beer. When removing cooked chicken from grill, use oven mitts and be careful not to spill contents of beer can as it will be very hot. Let the bird rest 10 minutes before removing can.

1 whole chicken about 4 lbs. 1 can beer (16 oz – tall boy) 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favourite dry spice rub 2 tablespoons vegetable oil

Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Preheat barbecue on HIGH.

Open beer can and pour off half of the beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.

Turn one side of the burner completely off and the other side to MEDIUM. Place the bird-on-a-can on the side that is turned off to use the indirect cooking method. Balance the bird on it`s two legs and the can like a tripod. Make sure it is well balanced before closing the lid.

Cook the bird over MEDIUM indirect heat for aproximately 1 1/4 hours or until the internal temperature reads 170 degrees F (77 degrees C) in the breast area and 180 degrees F (83 degrees C) in the thickest part of the thigh.

Carefully remove from grill using oven mits. Let rest for 10 minutes before removing can. Becareful not to spill, contents will be hot. Carve chicken and serve immediately.

For more great BBQ recipes visit Broil King’s On the Grill website.