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Big Green Egg Recipes
The BIG GREEN EGG Recipe Book of The BGE on-Line Forum http://biggreenegg.com/wwwboard/wwwboard.shtml Compiled by Bill Wise March 11, 2007 {intentionally left blank} Table of Contents WEB SITES of Recipes and BBQ Needs ................................................. 5 Meat Cooking Guide .................................................................. 6 Spice Conversions .................................................................... 7 Dry or Liquid Measurement Conversions ................................................. 8 Fire Building Techniques for the Big Green Egg ........................................... 11 RUBS & MARINADES ............................................................... 14 CASSEROLES ...................................................................... 22 BREADS & PIZZA ................................................................... 26 BEEF/VENISON ..................................................................... 32 PORK/RIBS/BARBECUE ............................................................. 44 LAMB .............................................................................. 71 SEAFOOD .......................................................................... 77 SAUSAGES ......................................................................... 93 POULTRY .......................................................................... 98 VEGETABLES/FRUITS/SALSA ...................................................... 115 DESSERTS ........................................................................ -
Grab a Taste of Old Carolina. Sauces Inspired by the Regional Barbecue Backyard Ribs Variations of the Carolinas
Grab a taste of Old Carolina. Sauces inspired by the regional barbecue Backyard Ribs variations of the Carolinas. Original Classic Original Gold Piedmont No. 5 Inspired by the tomato- Inspired by the mustard- Inspired by the famous based sauces of western based sauces of South Lexington-style barbecue QTips North Carolina. Th is Carolina. Th is style of sauces in the central part traditional sweet sauce sauce is not often served of North Carolina. Th is Pro Barbecue Secrets is familiar to northern north of the Mason- tangy barbecue sauce tastes. It’s a very smooth Dixon line. Fans of this has a slightly thinner From the Pitmasters at Old Carolina and mild blend of sauce appreciate its sweet consistency with its complex fl avors. Great yet peppery fl avor. Great tomato, vinegar and served on pork, chicken, served on pork, chicken, pepper blend. Great or ribs. brisket or ribs. served on pork, chicken, brisket or ribs. To order or for more information, visit www.oldcarolina.com. Place your ribs on top of each other bone side to bone 5 side on the grill side opposite of the heat source. Be sure the ends of the ribs do not overlap the heat source or they will dry and burn out. Cook for 5 to 6 hours with the Real Smoked Pork Ribs Using the lid closed, turning and rotating every hour until done. Indirect Grilling Method Th ree tests for doneness Th e ribs are fi nished cooking when the temperature of the • meat reaches 170° - 175°. For an accurate measurement, Ingredients insert the meat thermometer vertically between the bones. -
October 25 - 31, 2012 Early Voting Draws Thousands in Texas
PRESORTED STANDARD U.S. Postage Paid DALLAS, TX PERMIT NO. #1345 The Third Presidential Debate Ratings: 59.2 Million Tuned In See Page 5A 2726 S. Beckley Ave • Dallas, Texas 75224 ISSN # 0746-7303 P.O. Box 763939 Dallas, Texas 75376 50¢ Serving Dallas More Than 60 Years — Tel. 214 946-7678, 214.946.6820 & 214.946.3047 - Fax 214 946-7636 — Web Site: www.dallasposttrib.com — E-mail: [email protected] VOLUME 65 NUMBER 9 SERVING THE BLACK COMMUNITY WITHOUT FEAR OR FAVOR SINCE 1947 October 25 - 31, 2012 Early Voting Draws Thousands In Texas Beauty of the Week Mrs. Yvonne Silver Early Voters in Texas Early voting in Texas drew thousands. It began October 22, 2012, and will be available through November 2, 2012. For more information and locations visit http://www.dalcoelections.org/. Mrs. Yvonne Silver Women Favor President Obama Because of the The Dallas Post Tribune has selected Lilly Ledbetter Fair Pay Restoration Act Mrs. Yvonne Silver as (AP) - The first piece of legislation President Obama signed into law was the Lilly “Beauty of the Week”. Ledbetter Fair Pay Restoration Act, which empowers women to recover wages lost She has been a proud to discrimination by extending the time period in which an employee can file a member of the Cedar claim. The President continues to advocate for passage of the Paycheck Fairness Act, Crest Church of Christ common sense legislation that would give women additional tools to fight pay dis- for over forty years. crimination. And President Obama convened a National Equal Pay Task Force to She further says, “I try ensure that existing equal pay laws are fully enforced. -
Ncbs Celebrates Summer Time...Chillin' N' Grillin'
NCBS PIG TALES® July 2019 ® ® NCBS CELEBRATES SUMMER TIME... ...CHILLIN’ N’ GRILLIN’ Inside This Issue... Give a NCBS Membership, BBQ CAMP WHAT IS IT ABOUT BARBECUE THAT WE LOVE? 3 - 4 & BBQ Judging Classes as a Christmas, TIPS FROM THE PIT MASTERS 6 - 7 Valentine, Birthday, or simply “I Love You” TRICHINOSIS & SMOKE RINGS... DISPELLING SOME MYTHS 9 - 10 WILL A PIG REPLACE SMOKEY THE BEAR? Gift that the recipient will long remember. 11 - 12 COLONEL’S CUPBOARD 17 - 28 NCBS Pig Tales® July 2019 PAGE 2 SPONSORS OF NCBS TRADITION. HISTORY. CULTURE. As a firm that has been serving the legal needs of our clients for over 125 years, we are honored to help preserve North Carolina’s barbecue history and culture. Kilpatrick Townsend is proud to serve the legal needs of the North Carolina Barbecue Society and its members as General Counsel. www.kilpatricktownsend.com Atlanta ~ Augusta ~ Charlotte ~ Denver ~ Los Angeles ~ New York ~ Raleigh ~ San Diego ~ San Francisco Seattle ~ Shanghai ~ Silicon Valley ~ Stockholm ~ Tokyo ~ Walnut Creek ~ Washington D.C. ~ Winston-Salem NCBS Pig Tales® July 2019 PAGE 3 WHAT IS IT ABOUT BARBECUE THAT WE LOVE? What is it about barbecue that invokes so much BARBECUE IS COLOR BLIND passion among its followers - those who cook, chase and consume the slow-roasting method of cooking “the other white meat?” People like Chinese, Mexican and Italian food. People like pizza, pasta and steak. But those who like barbecue are passionate about their food. For many barbecue is an item often included in their daily living. For others, a new or favorite barbecue place is a destination. -
2020 State Fair of Texas • Alternative Activation Planning City of Dallas Park & Recreation Board September 3, 2020
2020 State Fair of Texas • Alternative Activation Planning City of Dallas Park & Recreation Board September 3, 2020 1 Alternative Activations Guiding Principles Due to the COVID-19 global pandemic, the 2020 State Fair of Texas event has been canceled. The State Fair of Texas evaluated all feasible options related to additional activities that could be safely executed for 2020. While our mission statement is always our guide, the list below outlines the principles the organization used to make decisions on the activations to pursue: • Guest, staff, and vendor health and safety are the top priority. • Align activation(s) with SFT's nonprofit mission. • Honor the spirit of the Fair. • Operate in a fiscally conservative manner to mitigate loss of annual Fair revenue. • Respect the relationship and trust between organization and vendors/partners. • Maintain participation opportunities at highest level possible within safety protocols. • Drive engagement with our brand leveraging the Fair’s marketing channels. 2 2020 State Fair of Texas – Alternative Activations • The Big Tex Fair Food Drive-Thru • Revised Youth Livestock Market Week • Revised Creative Arts Competitions • Community Involvement • Fair @ Home 3 4 Alternative Planning: Big Tex Fair Food Drive-Thru Operation: 13-day Food activation and 2-day Big Tex photo only. September 19 and 20 – Big Tex photos only ($25) Weekends – September 25 – October 18 (Friday through Sunday + 10/12 and 10/15) • Food Activation & Big Tex Photos • Capacity will be limited to approximately 300 cars per hour -
A Barbecue Summer
A Barbecue Summer June – September 2010 Wayne Yoshida Cooker Selection: Kamado A Big Green Egg was purchased in June. While installing the egg into the table, it fell and cracked. I repaired it with some ceramic bbq filler from Home Depot. Sadly, this happened during its first week on my patio The First Cooked Item Filet Mignon with some friends No photos from the first cookout The filets were very tasty Inspired by the PBS show, “Primal Grill” I decided to begin documenting my BBQ progress Meal Number Two: Baby Back Ribs, Corn and Cabbage I invited some lucky neighbors for the first taste test Purple Cabbage Corn A dozen ears of corn on the Large BGE – just soak ‘em & direct grill ‘em! Notice the coloring in the BGE ceramic and the table in these early pictures. Both items become “seasoned” over the following weeks. Baby Back Ribs Dry rub Overnight marinade in apple cider and lemon juice Tented with foil Next: July 4: Pork Ribs & Corn Large pork ribs were trimmed, skinned and dry-rubbed. New rib rack increases cooking capacity. The lemon and apple cider marinade was deleted this time July 4 Corn This time I trimmed the corn to make it look better and increase space on the grill. Chicken Breasts with Vinegar Mop Sauce and Corn A Corn Accident! While grilling the corn, I peeled the husk to get some grill marks. The corn silk and husk caught fire and – burned off. An easy way to remove husks? Rib Eye Steak and Onions Nice grill marks! Portobello Mushroom Burgers with Grilled Onions and Avocado Beer Can Chickens Beer can chickens are very tasty and juicy, the skin is crisp, but – is it a myth? Ask the Naked Whiz! Strawberry-Banana Crisp Apple wood smoking chips were added to the BGE lump charcoal. -
Iit Begins with a Slight Whiff of Something
It begins with a slight whiff of something wonderful. Within a few hours, the scent of the summertime barbecues of childhood begins Ito fill the air, and by mid-day, it becomes an aromatic dinner bell for anyone fortunate enough to find themselves within a radius of a city block or two. This slow and steady perfection doesn’t only describe the barbecue at Liberty Station American Tavern and Smokehouse; it’s a metaphor for the way Paul Keeler, president of Keeler Hospitality Group, has developed his brand, and his philosophy for casual yet quality neighborhood dining. Together with his son, Matt, who serves as director of operations, and General Manager Monica Teligades, they’re slowly and thoughtfully creating solid building blocks for what surely will become a legacy. As the third in a series of endeavors, which includes Market Street Kitchen in DC Ranch, soon to be converted to the second Liberty Station, and Spencer’s for Steaks and Chops in Omaha, Liberty Station has been the culmination of decades of successful and innovative experience in hospitality and dining for Paul, and a lifetime of learning for his son Matt, whose own experience operating successful restaurants is owed in large part to his greatest mentor: his father. Dining excellence runs in the Keeler family. Paul and his wife, Judy, met 44 years ago in the restaurant business in Boston, and son Ryan is a manager for Michael Mina’s Bourbon Steak in Washington D.C. Theirs is a name that will likely become a Phoenix-area staple. Matt and Paul Keeler Writer Amanda Christmann Photography by Scott Baxter and Liberty Station 38 imagesarizona.com October 2018 October 2018 imagesarizona.com 39 Two more Liberty Station locations are in the works. -
2018 State Fair of Texas Preview
2018 State Fair of Texas City of Dallas Park & Recreation Board September 20, 2018 OUR MISSION The State Fair of Texas is a 501(c)(3) nonprofit organization with all proceeds helping to preserve and improve Fair Park; underwrite museum, community, and scholarship programs for inner-city youth and students pursuing agricultural careers; and help improve State Fair operations. 2 STATE FAIR & FAIR PARK • 277-acre Fair Park is owned and operated by the City of Dallas • The State Fair of Texas is a 501(c)(3) nonprofit • The Fair completely self-supportive, receives no government funding • Current lease is through 2027 o Rent = The State Fair pays more than $1.3 million per year (with escalators throughout contract) o Annual lease timeframe (60 days to set up/24 day event/30 days to tear down) • The State Fair works diligently with the City to accommodate events at Fair Park that fall within our lease window (179 events between August 1, 2018 – November 18, 2018) • Lease requires State Fair to invest “Excess Revenues over Expenses” (Net Income) in the form of capital improvements to improve Fair Park OR the State Fair with those projects being mutually agreed upon by the parties • Instead, SFT has begun voluntarily giving an amount each year for the city to invest back in Fair Park with decisions made at the sole discretion of the Park & Rec Director 3 4 STATE FAIR FOOTPRINT Fair Park’s footprint is 277 acres. Here is where the State Fair stands in acreage compared to the top State Fairs. • Los Angeles Country Fair - 487 acres • Iowa State Fair -
Beef Short Ribs the St
YOUR GUIDE TO: BBQ In an ever-growing market, we know that getting barbecue cuisine just right is really important! Customers are growing more demanding as the market expands. That’s why we’ve put together this BBQ guide, to help you: REGIONAL Train your team on the history and techniques - why not Deliver authentic dishes to your customers! print this guide and give it to them as a hand out? Discover which regional styles suit your menu! Find the best barbecue meat products for you! STYLES HISTORY CAROLINA Man has been cooking meat over an open flame since they discovered fire, and smoking has been used as a way of preserving and flavouring food for many thousands of years. But the development of the barbecue cooking method Carolina style barbecue uses predominantly pork, in the form of pulled, began when settlers came to the Americas in the late 1400s, accompanied by their slaves. shredded, chopped, or even whole hog. The pork is often rubbed with a spice mix first, then mopped with a vinegar-pepper sauce during Residing mostly in the Mississippi Delta, the slaves would often use the less desirable cuts of meat to prepare their smoking. Whole hog barbecues are usually served on mass in cafeteria- meals. These meats tended to have a higher fat content, and were dense with bones, such as ribs. They therefore style lines, where you can ask for whichever cut you want - ribs, skin, needed to be cooked for longer and at a lower temperature, to render down the fats and to keep them juicy. -
Order Online: Blueribbonbbq.Com Sandwiches Sandwiches Are Served with Your Choice of Two Sides
ARLINGTON 908 Massachusetts Avenue Arlington MA 02476 Tel: (781) 648-RIBS Fax: (781) 648-9100 WEST NEWTON 1375 Washington Street West Newton MA 02465 Tel: (617) 332-BLUE Fax: (617) 527-7427 Order Online: blueribbonbbq.com SANDWICHES SANDWICHES ARE SERVED WITH YOUR CHOICE OF TWO SIDES. .99 North Carolina Pulled Pork $8 St. Louis Cut Ribs $8.49 Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based Two St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until BBQ sauce like you would find in eastern North Carolina. tender, then lightly glazed with secret sauce. Served on two slices of white bread. Pulled Chicken $8.99 Johnny’s Combo $10.49 Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little Kansas City burnt ends and red hot smoked sausage topped with gold sauce, cole North Carolina vinegar BBQ sauce. slaw and pickles. Kansas City Burnt Ends $10.99 Triple Play Sliders $9.99 Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our North Carolina pulled pork, pulled chicken and Kansas City burnt ends sliders sweet BBQ sauce until the meat is caramelized and fall-apart tender. for those who can’t decide. Texas Sliced Beef Brisket $10.99 Hot Open-Faced Brisket $12.49 Smoked for 14 hours until very tender, sliced across the grain and lightly sauced Beef brisket served with mashed potatoes, pan gravy, green beans & cornbread. with sweet BBQ sauce. Red Hot Smoked Sausage $7.99 Spicy Chicken Salad Roll-Up $8.49 A locally made, very spicy pork sausage, smoked at Blue Ribbon and topped with Served with lettuce, tomato, shredded cabbage and cilantro in a giant flour gold sauce. -
The Celebration Texasas Big As
THE CELEBRATION TEXASAS BIG AS 2020 ANNUAL REPORT 2020 STATE FAIR OF TEXAS 2 OUR MISSION The State Fair of Texas celebrates all things Texan by promoting agriculture, education, and community involvement through quality entertainment in a family-friendly environment. WE ARE COMMITTED TO: • EDUCATION AND AGRICULTURE AS OUR FOUNDATION • OPERATING IN A FISCALLY CONSCIOUS MANNER • PROVIDING EXCELLENT CUSTOMER SERVICE • INVESTING IN THE FAIR PRODUCT, OUR FAIR PARK HOME, AND OUR COMMUNITY • RESPONSIBLE STEWARDSHIP TO ENSURE THE STATE FAIR OF TEXAS WILL THRIVE FOR FUTURE GENERATIONS • PRESERVING THE TRADITIONS OF OUR HISTORIC INSTITUTION • CONSTANT INNOVATION FOR FUTURE FAIRS’ SUCCESS THE STATE FAIR OF TEXAS IS A 501(C)(3) NONPROFIT ORGANIZATION WITH PROCEEDS HELPING TO PRESERVE AND IMPROVE OUR HOME, FAIR PARK; UNDERWRITE MUSEUMS, COMMUNITY INITIATIVES, AND SCHOLARSHIP PROGRAMS TO SUPPORT STUDENTS THROUGHOUT THE LONE STAR STATE PURSUING HIGHER EDUCATION; AND HELP IMPROVE STATE FAIR OPERATIONS. 2020 STATE FAIR OF TEXAS 3 CONTENTS HOWDY, FOLKS! ...................................... 3 CELEBRATE TRADITION ............................ 4 CELEBRATE THE BRAND ........................... 6 CELEBRATE KNOWLEDGE .......................... 8 CELEBRATE SERVICE ................................ 12 CELEBRATE TEXAS ICONS ......................... 28 CELEBRATE EXCELLENCE .......................... 30 CELEBRATE MILESTONES .......................... 32 CELEBRATE STEWARDSHIP ........................ 42 SPONSORS ............................................. 50 BIG -
Copyrighted Material
28_199145 bindex.qxp 2/6/08 9:22 PM Page 231 Index Everything Rub, 85 •A • “grass-fed,” 40 acids, 10, 17, 74 Italian Espresso Steak, 190 adobo sauce, 124 Korean Beef Barbecue (Bulgogi), 191 Alabama White Sauce, 120–121 marinades allspice, 47 Brisket Marinade, 103 almond wood, 33 Cajun Marinade for Grilled Beef aluminum containers, 37, 78 Tenderloin, 99 aluminum foil, 37, 64–65 choosing flavors for, 77 American Royal Barbecue, 223 Hot Pepper Steak Marinade, 102 Apple Barbecue Sauce, 131–132 soak times for, 78 apple cider vinegar, 50 Teriyaki Marinade, 101 apple juice, 134 ribs, 43–44 apple wood, 15, 33 Spicy Rub #1 for Beef, 83 Apricot Preserve Dipping Sauce, 146 Super Simple Brisket Rub, 86 aprons, 37 Sweet Persian Rub, 89 Arizona BBQ Association, 218 tenderloin, 61 Artisan Macaroni and Cheese, 176–177 beef brisket Asian sauces, 147–150 defined, 44–45 avocados, pitting, 151 fat, 40 marinades, 55 prepping, 58–59 • B • rubs, 54 slicing, 65 baby back ribs, 43 target temperature, 61 back ribs, 44 Texas barbecue and, 13 bacteria, 46 use of in barbecue, 11 baking, with grill and smoker, 161–163 Vegetable Brisket Soup, 180 Barbecue Hash, 196–197 beef stock, 51 Barbecue’n on the Internet, 218 Beef Tenderloin with Cascabel Chile Barbeque Forum, 217–218 Aioli Marinade, 189 bark, 16, 69, 87 beer, 134 barrel smokers, 28 Best in West Nugget Rib Cook-Off, 224 bases, for sauces, 18, 49–50, 110 Bhut Jolokia, 143 basil, 98, 163 COPYRIGHTEDBig Apple MATERIAL Barbecue Block Party, basting brushes, 35, 64 223–224 BBQ Fried Rice, 199–200 Big Pig Jig, 223 Beale