24Th Annual Giant Barbecue Battle MEDIA PACKET

Total Page:16

File Type:pdf, Size:1020Kb

24Th Annual Giant Barbecue Battle MEDIA PACKET 24th Annual Giant Barbecue Battle American Food and Music Festival MEDIA PACKET Washington, D.C. – You know it’s almost summer in D.C. when the scent of blooming cherry blossoms fades into the hickory sweet aroma of mouth-watering BBQ. That can only mean one thing—it’s time for the area’s tastiest summer celebration, the 24th Annual Giant National Capital Barbecue Battle. Held on the first weekend of Summer, this mammoth festival pays homage to everything BBQ. On June 25 and 26, Pennsylvania Avenue will once again transform into a festival of amazing sights, sounds, and smells. The usual street noise will be replaced by the sound of perfectly tuned guitars, powerful vocals, and soulful melodies. This year’s festival features a wide variety of musical genres including jazz musician Marcus Johnson, EU featuring Sugar Bear, Secret Society, the Muddy Crows, Trouble Funk, Marcus Mitchell, Tweed Funk, Be’la Dona, and many, many more. Over 30 bands will be performing Rock, Reggae, Jazz, Blues, R&B and Go Go on the Pepsi-Lays Sound Stage & Famous Dave’s Music Stage throughout the weekend. The Giant Barbecue Battle is one of the largest and most unique food and music festivals in the country with BBQ teams cooking off for their share of cash and prizes and the title of National BBQ Champion. Celebrity chefs like Myron Mixon and Tuffy Stone from the BBQ Pitmasters TV show will compete smoker to smoker with Grand Champion teams like Historic BBQ from Lebanon Ohio and Pork Barrel BBQ from right here in Alexandria, Virginia. The Giant BBQ Battle features a series of competitions leading up to the main event including The National Pork BBQ Championship, the Australian Lamb Contest, the Perdue Sizzlin’ Chicken Contest, American Beef Cook-Off, Smithfield Rib Championship, and the Grand Daddy of them all, the KCBS Sanctioned Giant National BBQ Championship Contest. In addition, you’ll be the judge as former and current military chefs from the Army, Navy, Air Force, Marines, and Coast Guard cook off in a friendly yet highly competitive “People’s Choice” competition to see whose BBQ reigns supreme. Hungry yet? Well, dig in to flavorful plates of beef brisket, chicken, pork, and lamb prepared by some of the best BBQ restaurants from across the country. Plus, you’ll find lots of free food samples throughout the event site like mini BBQ sandwiches, grilled lamb, beef burgers, hot dogs, ice cream, and more in the Taste of Giant Sampling Pavilion along with great regional treats in the Giant Local Flavors Tent. To cleanse your pallet, shuffle over to Barefoot Beach for free wine samples, the Heineken Beer Garden, or one of the many beverage stands selling ice cold Pepsi products. Families will delight with exhibits & activities for kids of all ages like Nathan’s Famous Mobile Tour, Mr. Peanut’s 100th Anniversary Tour, Colgate Bright Smiles Tour, PNC Family Area, Johnsonville Big Taste “World’s Largest” Grill, the Oscar Mayer Wienermobile, Morning Star Farms “Get Your Veg On” Tour, Wahl Mobile Barbershop, DC Lottery Misting Tent, Ford Sync Tour, the Washington National’s, DC United, Cooking Demonstrations on the Taste of Giant Demo Stage, and much more. Eight-time champion Joey Chestnut will make an appearance on June 25 at the Nathan’s Hot Dog Eating Contest. Sure, there’s a lot of fun to be had at the Battle, but it’s for a good cause. This year’s Giant BBQ Battle benefits the USO Metropolitan Washington-Baltimore and the Capital Area Food Bank. The event has raised over 1.7 million dollars in past years for these and other District charities. The event has been named “One of Five Can’t Miss Summer Festivals in the Country” by CNN, a “Top 10 BBQ Event” by the Travel Channel, “One of America’s Best BBQ Competitions” by Saveur Magazine, and “An Event Worth Traveling to” by the American Bus Association. The 2016 Giant National Capital Barbecue Battle is heating up to be the biggest & best yet, so block off the weekend of June 25 and 26 and prepare the whole family for DC’s Festival of Feasting & Fun! Also join us on June 24 (11:30 am - 1:30 pm) at the O Street Market Giant for the Giant BBQ Fundraiser Luncheon. For more info, photos, and event details, visit www.BBQinDC.com, or email Melanie Hosch, PR Director, at [email protected] | 202-488-6990. Follow us on Twitter, Facebook, and Instagram @bbqindc. Opening Ceremony Run of Show Welcome to the 2016 Giant BBQ Battle! Saturday, June 25 11:00-11:25 VIP Reception 11:30-11:35 Marine Corp. Color Guard Posts the Colors 11:35 -11:38 National Anthem Sung by Miss. America or USO 11:38-11:43 Welcome Opening Remarks – Giant Executive 11:43-11:46 Eleanor Holmes Norton, Congresswoman (TBD) 11:46-11:48 Deputy Mayor (TBD) 11:48-11:50 City Councilmember (TBD) 11:50-11:52 USO Representative Speaks 11:52-11:54 National Pork Board Representative 11:54-11:56 Famous Dave’s Presents Ribs 12:00 Rib Cutting The Contest America’s only National Barbecue Cooking Championship with Two Days and Seven Contests offering Cash and Prizes. Teams from across the country will join Pitmasters Myron Mixon, Tuffy Stone, and other celebrity chefs to see who will become the next National BBQ Champion. Myron Mixon Tuffy Stone The Battles BBQ Battle Teams 3 EYZ BBQ Big Bully BBQ Black Cat BBQ Cool Smoke Dizzy Pig Down To Smoke BBQ (DTS BBQ) Dyvine BBQ In Motion Fish Naked Historic BBQ Holdin’ My BBQ Hoos Smokin’ Hot Wachulas Jack’s Old South Just Flame and Flavor Liquifired Creative Bar-B-Crew Mama Mary’s BBQ Mission: PIG-Possible Mudville BBQ Myers Meats Old Town Smokers Old Virginia Smoke Pork Barrel BBQ Team Pörksmith Redneck Scientific Serial Griller Smokey McTasty Sweet T’s BBQ Texas State Championship Winner VM Smoke Wilbur’s Revenge Map & Exhibitors List Exhibitors List Applegate Sausage Tour Military Chefs Cook-off Barefoot Beach Morning Star Way to Veg Tour Big Bite Tour Mountain Dew Kickstart Blue Rhino Nathan’s Famous Hot Dogs Colgate Bright Smiles Tour National Pork Board Tour Captial Area Food Bank Cooking with Kids Nature’s Promise Colgate/Palmolive Sampling Tent The Northeast Beef Council Comcast Technology Tent Omega Recording Studios Cholula Hot Sauce Paige’s Promotion DC Lottery Misting Tent Planters Peanut Tour DC United PNC Tour DCW50 Power Home Remodeling Group Geico Tour Bus Premio Grilling Heinz BBQ Sauce Sabra Sampling Home Fix CR Sundance Vacation Famous Dave’s Stratford University FORD Experience Tour Taste of Giant Sampling Pavilion FORD Sync 3 Tour Thompson Creek Windows Giant Rx The Washington Post Johnsonville Big Taste Grill The Washington Nationals KCBS Great American Cookout USO Metropolitan Washington-Baltimore Liquified Misting Tent Vacation Village Metro Cooling Station WAHL Mobile Tour Metro PCS Wienermobile Mid-Atlantic Bath Solutions Giant Demonstration Stage Saturday, June 25 11:30-12:00 Opening Ceremony 12:00-12:30 Pork Barrel w/ Former Grand Champion Heath Hall 12:45-1:15 Bowls with Balance (Beef Council) w/ Chef Dave 1:30-2:00 Giant Cooking with Kidz 2:14-2:45 Destination America w/BBQ Pitmaster Myron Mixon 3:00=3:45 Savory 4:00-4:30 USO 4:45-5:15 Bowls with Balance Korean (Beef Council) 5:30-6:00 How to Build a Burger w/ Roseda, Bright Farms, Schmidt 6:15-6:45 Perdue 7:00-7:30 Smithfield-Historic BBQ Sunday, June 26 11:15-11:45 Meathead 12:00-12:30 Savory 12:45-1:15 Bowls with Balance Greek (Beef Council) w/ Chef Dave 1:30-2:00 Giant Cooking with Kidz 2:14-2:45 Historic BBQ w/John Gambill 3:00=3:45 Destination America w/ BBQ Pitmaster Tuffy Stone 4:00-4:30 Bowls with Balance Korean (Beef Council) w/ Chef Dave 4:45-5:15 USO 5:30-6:00 How to Build a Burger w/ Roseda, Bright Farms, Schmidt 6:15-6:45 Lamb Main Stages Music Lineup Saturday, June 25 Famous Daves Stage Pepsi Stage Penn. Ave @ 13 ½ St. 12th Street 12:00-1:00 Brent & Co. 12:00-1:00 HyeTension 1:30-2:30 Rising Sun Reggae Band 1:30-2:30 USO Show Troupe 3:00-4:00 FrameWerk 3:00-4:00 Nathan’s Competition 4:30-5:30 I&I Riddim 4:30-5:30 The Muddy Crows 5:45-7:00 Secret Society 5:45-7:00 Marcus Mitchell 7:30-9:00 EU/With Sugar Bear 7:30-9:00 Marcus Johnson Sunday, June 26 Famous Daves Stage Pepsi Stage Penn. Ave @ 13 ½ St. 12th Street 11:30-12:30 Jonathan Celestine 11:30-12:30 Jay Sylvester 12:45-1:45 Allen Chapel 12:45-1:45 Earl Carter 2:00-3:15 Giant’s Got Talent 2:00-3:15 Anthony “Swamp Dog” Clark 3:30-4:30 We Are One Tribute X-Perience 3:30-4:30 Bad Influence 4:45-6:15 Be’la Dona 4:45-6:15 Tweed Funk 6:30-7:30 Trouble Funk 6:30-7:30 Award Ceremony Giant Barbecue Battle Media Day & USO Fundraiser Luncheon CONtact: Media Day (Morning Promotion) Melanie Hosch, Giant Barbecue Battle PR O: 202.488.6990 | C: 301.602.6540 | [email protected] LOcatiON: Giant (O Street Market location) 1400 7th St NW, Washington, DC 20001 (Corner of 8th & O Streets NW) Date/TIME: Media Day Promotion: Friday, June 24 | 7:00 am - 10:00 am Giant USO Fundraiser Lunch: Friday, June 24 | 11:30 am - 1:30 pm GIANT MEDIA DAY EVENT The Giant Barbecue Battle Media Day Promotion will take place in the parking lot across from the Giant Store beginning at 7:00 am on Friday, June 24th and concluding at 10:00 am.
Recommended publications
  • Variocookingcenter Application Manual Foreword
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • Wilderness Cookery, by Bradford Angier ______• Cooking the One Burner Way, by Melissa Gray and Buck Tilton, Globe Pequot
    meat to the pot after the vegetarian portions are prepared (i.e. the spaghetti MAIL-IN CARD FOR FOOD SUBSTITUTIONS meal would require pulling out the noodles and tomato sauce for the AsMAIL-IN a crew, we understand CARD if FORwe wish FOOD to request SUBSTITUTIONS food substitutions for vegetarian before adding the MRE pouch with the meat for every one else). Asmedical a crew, reasons, we understand religious if beliefs we wish or tovegetarian request foodneeds, substitutions a letter needs for to In other cases, meal substitutions can be packed in place of the regular medicalbe written reasons, to Northern religious Tier beliefs, explaining or vegetarian the circumstances. needs, a Thisletter card needs is for to meal. becrews written to torequest the Northern food substitutions Tier explaining for other the circumstances.reasons. This card is This book was prepared for you. for crews to request food substitutions for other reasons. WILDERNESS The following is a list of most of the vegetarian items we will be stocking in This card needs to be mailed to the Northern Tier only if we are requesting Please read it thoroughly the commissary this summer. These items are in addition to items like rice, Thisa food card substitution. needs to be It mailed must be to receivedthe Northern no later Tier than only 3 ifweeks we are prior re- to the pasta, egg noodles, and dry sliced potatoes. questingstart of ayour food trip. substitution. Any substitutions It must listedbe received on this nocard later pertain than to May only 15. the and if you have any questions, COOKERY Anycrew substitutions listed.
    [Show full text]
  • 2017 World Series of Barbecue® Team Rules and Regulations Information Packet Version 6: 7.26.2017
    Welcome to the 2017 American Royal World Series of Barbecue® The World Series of Barbecue® is the largest barbecue competition in the world and we are thrilled to have you join us for the 38th competition hosted at the Kansas Speedway in Kansas City, Kansas. The World Series of Barbecue will bring together over 500 chefs, pitmasters and amateur teams to compete in Open Meats, Open Sides, Invitational and Kids Que Competitions. Additionally the World Series of Barbecue will host the Cowtown Family Fun Fest, Barbecue Hall of Fame activities, private parties and endless amount of entertainment over the four day festival event! We want your time at the American Royal World Series of Barbecue® to be unforgettable! Our staff and volunteers stand ready to make your experience a memorable one. Lynn Parman, President and CEO, American Royal Angie Stanland, 2017 Chairperson of the Board, American Royal Emily Park, Manager, World Series of Barbecue®, American Royal Eric Pew, Coordinator, World Series of Barbecue®, American Royal 2 | P a g e 2017 World Series of Barbecue® Team Rules and Regulations Information Packet Version 6: 7.26.2017 TABLE OF CONTENTS THE AMERICAN ROYAL ASSOCIATION ......................................... 6 STAFF INFORMATION ................................................................... 6 American Royal Staff ......................................................................................... 6 Ambassadors & Volunteers: ............................................................................... 7 OVERVIEW – RULES
    [Show full text]
  • Uncovering Secrets of the "Fish of 10,000 Casts": the Physiological Ecology And
    Uncovering Secrets of the "Fish of 10,000 Casts": The Physiological Ecology and Behaviour of Muskellunge (Esox masquinongy) By Sean Joseph Landsman B.Sc., University of Illinois at Urbana-Champaign, 2009 A thesis submitted to The Faculty of Graduate and Postdoctoral Affairs in partial fulfillment of the requirements for the degree of Master of Science Ottawa Carleton Institute of Biology Carleton, University Ottawa, Ontario, Canada ©2011, Sean Joseph Landsman Library and Archives Bibliotheque et Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A 0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-87852-1 Our file Notre reference ISBN: 978-0-494-87852-1 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distrbute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non­ support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation.
    [Show full text]
  • Taste the CKC Good Food Difference
    Taste the CKC Good Food Difference With more than 25 years of catering experience, CKC can provide food to impress any crowd large or small and take the stress off you. From formal affairs to casual picnics and barbecues, CKC Good Food provides premium service and a variety of delicious menus to fit your needs and budget. Whether your event is for 50 or 5,000 people, make it truly special with CKC Good Food catering! MTCS has been using CKC catering for more than 15 years - they are always our first go-to for our catering needs! We have enjoyed every bite of the professional experience. Erin Schurman Executive Assistant To Superintendent Minnesota Transitions Charter School Catering menus Breakfast Beverages Lunch Buffets & Boxes Holiday Special Events Buffet & Plated Dinners School Fundraisers / Galas Sweet & Savory Dessert Graduation Parties Our standard menus give you a glimpse into Chef Naj’s culinary depth and versatility. These menus are just the beginning. Have something specific you want? We often develop custom menus for specific themes and tastes and would love to discuss your vision for your event. Your satisfaction is our highest goal. Call us today to taste the CKC Good Food difference. 651.453.1136 | CKCGoodFood.com © CKC Good Food Dinner Appetizers Minimum 10 persons (each appetizer order, 3 bites per person) Cream Cheese Won Ton with Sweet & Sour Sauce $3 per person Spanakopita $3 per person Flaky Filo Dough Stuffed with Spinach & Cheese Served with Tzatziki Sauce Hummus & Pita Chips or Pita Bread $3 per person Choice of
    [Show full text]
  • Nutritional and Allergen Information
    Captain D's - Core Menu Nutrition and Allergens We analyzed all of the items on this chart on an individual basis. We did not include breadsticks, hush puppies, dipping sauces, and other sides as part of any meal. Instead, we analyzed those items separately. Please take into account all components of a meal to determine the final nutritional, allergen and sensitivity content of your complete meal. *The FDA does not require information for polyunsaturated fat, monounsaturated fat and potassium. Blank cells for those nutrients indicate that the information was not provided by our manufacturers and could not be declared. Serving Size Serving Calories Calories from fat Total fat (g) fatSaturated (g) fat Trans (g) fatunsat Poly (g) * fat (g)Mono unsat * (mg)Cholesterol Sodium (mg) (mg) Potassium * (g) Carbohydrate Dietary fiber (g) (g) Sugars Protein (g) Fish (no sides or hushpuppies) Batter Dipped Fish 1 piece 230 130 15 8 1 50 570 0 11 10 Breaded Flounder 1 piece 240 130 15 7 1 0 0 50 430 260 10 15 Catfish Feast 3 pieces 780 490 56 25 3 185 1720 0 33 33 Country-Style Fish 1 piece 190 100 12 6 1 40 500 0 11 9 Southern-Style White Fish Fillet 1 filet 560 330 37 20 2.5 80 1390 0 26 27 Southern-Style Fish Tenders 1 tender 110 70 8 4 0.5 15 240 0 4 5 Family Meals (no sides or hushpuppies) 14 Pc Chicken Family Meal 1 meal 2540 1400 158 69 9 385 6250 158 8 8 125 Fish & Chicken Tenders Family Meal 1 meal 2900 1670 189 90 12 435 6870 0 153 7 7 142 Seafood Feast 1 meal 3870 2320 262 125 16 805 7990 90 211 2 10 150 Grilled Meals (no sides, rice or
    [Show full text]
  • The Catering Menu
    Catering 3325 Newport Blvd. Newport Beach, Ca. 92663 949‐675 6990 / www.pescadoubistro.com ENTREES (Minimum of 20 people per selection) served in large aluminum to go containers for pick up price per person + 7.75% tax For parties catered with service add 18% for prep. and delivery. Servers extra All entrees include a salad : Mesclun greens with vinaigrette Poultry Coq au Vin 14.50 Chicken marinated in red wine, served in its natural juices with mushroom, carrots, peas, pearl onions and mashed potatoes. Poulet a lʹestragon 14.50 Braised chicken in white wine, chicken stock and fresh tarragon, mushroom, Dijon mustard and cream, mashed potatoes. Poulet Provencal 14.50 Sautéed chicken in olive oil, garlic, plum tomatoes, zucchinis, eggplant and black olives, bow tie pasta. Supreme de poulet au Miel 16.50 Braised boneless breast of chicken with sage, thyme, honey and chicken broth, roasted fennel and mashed potatoes Supreme de poulet Florentine 16.50 Chicken breast stuffed with spinach leaves and Swiss cheese, slow baked in mushroom veloute sauce, mashed potatoes. Canard a lʹorange 17.50 Roasted breast of duck, orange‐triple sec sauce, sauteed zucchinis and mashed potatoes Bon Appetit Meat Boeuf Bourguignon 17.50 Braised beef stew in red wine, aromatic vegetables, carrots, mushroom, pearl onions and mashed potatoes Boeuf braise aux petits legumes 17.50 Braised beef shank in white wine and stock, carrots, celery, onion, tomato and potatoes Roti de boeuf au poivre 19.50 Roasted boneless beef rib loin, green peppercorn sauce, sauteed green beans
    [Show full text]
  • American Barbecue Culture: Evolution, Challenge and Fate of Its Regional Diversity in Both the United States and Germany
    1 Schriftliche Hausarbeit zur Zulassung zum 1. Staatsexamen im Fach Englisch American Barbecue Culture: Evolution, Challenge and Fate of its Regional Diversity in both the United States and Germany. Universität Regensburg Philosophische Fakultät IV Institut für Amerikanistik und Anglistik Betreuer: Prof. Dr. Udo Hebel Verfasser: Sebastian Gotzler Fächerverbindung: Lehramt Gymnasium Englisch/Geschichte Matrikelnummer: 1241300 1. April 2012 Adresse: Silberne Fischgasse 14 93047 Regensburg Telefon: 0176/24915463 Email: [email protected] 2 1. Introduction………………………………………………………………………………..3 2. Defining Barbecue………………………………………………………………………....6 2.1 A Short Guide to Cooking Techniques…………………………………………….6 2.2 Etymology………………………………………………………………………….8 2.2.1 The Transformation from Barbacoa to Barbecue ……………………...8 2.2.2 Barbecue – A Noun or a Verb?...............................................................9 3. History of Barbecue………………………………………………………………………11 3.1 Origin and Spreading from Colonial America to the American Revolution……..11 3.2 Introduction of Barbecue into Germany………………………………………….14 4. Regional Styles of Barbecue……………………………………………………………...19 4.1 Virginia – The Cradle of Barbecue……………………………………………….21 4.2 North Carolina – The Great Carolinian Barbecue-Schism……………………….22 4.3 South Carolina – The Mustard Belt………………………………………………25 4.4 Georgia, Alabama, Mississippi and Kentucky……………………………………26 4.5 Tennessee – The Supremacy of Memphis Barbecue……………………………30 4.6 Texas – The ―Holy Trinity‖ of Barbecue………………………………………...32 4.7 Missouri - Kansas City
    [Show full text]
  • 10-224 National Meat Assn. V. Harris (01/23/2012)
    (Slip Opinion) OCTOBER TERM, 2011 1 Syllabus NOTE: Where it is feasible, a syllabus (headnote) will be released, as is being done in connection with this case, at the time the opinion is issued. The syllabus constitutes no part of the opinion of the Court but has been prepared by the Reporter of Decisions for the convenience of the reader. See United States v. Detroit Timber & Lumber Co., 200 U. S. 321, 337. SUPREME COURT OF THE UNITED STATES Syllabus NATIONAL MEAT ASSOCIATION v. HARRIS, ATTORNEY GENERAL OF CALIFORNIA, ET AL. CERTIORARI TO THE UNITED STATES COURT OF APPEALS FOR THE NINTH CIRCUIT No. 10–224. Argued November 9, 2011—Decided January 23, 2012 The Federal Meat Inspection Act (FMIA), 21 U. S. C. §601 et seq., regu- lates a broad range of activities at slaughterhouses to ensure the safety of meat and the humane handling of animals. The Depart- ment of Agriculture’s Food Safety and Inspection Service (FSIS), which administers the FMIA, has issued extensive regulations to govern the inspection of animals and meat, as well as other aspects of slaughterhouses’ operations and facilities. See 9 CFR §300.1 et seq. The FSIS inspection procedure begins with an “ante-mortem” inspec- tion of each animal brought to a slaughterhouse. If, at that inspec- tion, a nonambulatory animal is found to suffer from a particularly severe disease or condition, it must be classified as “U. S. Con- demned” and killed apart from the slaughtering facilities where food is produced. §§309.3, 311.1 et seq. Nonambulatory animals that are not condemned are classified as “U.
    [Show full text]
  • JUNE 25Th-26Th, 2016 • WASHINGTON, DC Bull Rush BBQ Paige’S Promotions Famous Dave’S Dining Cool Smoke PENNSYLVANIA AVENUE, NW • Sat
    An Advertising Supplement to The Washington Post An Advertising Supplement to The Washington Post E STREET 2016 ENTER ENTER N L A A T T I ® O I P N A A L • C B A R B E C U E ? B A T T L E ® M® metro FREEDOM PLAZA HOOVER BUILDING MAP KEY 14th STREET NATIONAL CAPITAL BARBECUE BATTLE 9th STREET M® metro INFO BOOTH ? 13th St. 12th St. 11th St. 10th St. CELEBRATE FAMILY, MUSIC & BBQ Giant Local Flavors ENTER RESTAURANTS $ $ BBQ TEAMS ENTER PENNSYLVANIA AVENUE BEVERAGES BEER/WINE PEPSI - LAY’S SOUND STAGE Taste of Giant Sampling Pavilion KIDS AREA EXHIBITS WILSON RONALD REAGAN OLD POST OFFICE JUSTICE BUILDING ® FAMOUS DAVE’S RESTROOMS Mmetro BUILDING BUILDING MUSIC STAGE PAVILION 9th STREET ATM $ 14th STREET 13 ½ St. 12th St. 10th St. FIRST AID ENTER CONSTITUTION AVENUE, NW M® MALL MALL MALL METRO metro Penn Ave. 9th to 10th St. PNC Bank Ice Cold Beverages Applegate Sausage Pork Cooked 3 Ways Lyft Big Bite Tour Power Home Remodeling Metro Bus Display Bolt Bus Tour Premio Grilling Trailer Mountain Dew Kickstart Capital Area Food Bank Rosetta Beef Grill Mr. Peanut Anniversary Tour Over 30 Bands on 3 Stages DC United SABRA Samples Oscar Mayer Wiener Mobile National BBQ Championship Ford Experience Sundance Vacations Solar City Ford Sync Tour Taste of Giant Sampling Tent Uncle Dave’s Kettle Corn Geico Bus Tour The Washington Post WPGC Home Fix CR Wilber “World’s Largest Pig” Zion Church Ice Cold Beverages Penn Ave. 12th to 14th St. Official Barbecue Teams Lowes Home Project Area Barefoot Beach Wine Samples 3 Eyz BBQ Military Cook-Off BBQ Masters Aporkalypse Now Morning Star Farms Ben & Jerry’s Big Bully BBQ Naked Juice Curley’s Q BBQ Black Cat BBQ Nathan’s Hot Dog Tour Famous Dave’s JUNE 25th-26th, 2016 • WASHINGTON, DC Bull Rush BBQ Paige’s Promotions Famous Dave’s Dining Cool Smoke PENNSYLVANIA AVENUE, NW • Sat.
    [Show full text]
  • 01 Methods of Cooking
    Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it.
    [Show full text]
  • Pico De Gallo (Lg).……
    Cheese Quesadilla (Corn or Flour)………..........................................................MEAT $1.80 QUESADILLA Steak or Lengua Quesadilla................................................................................$2.70 Meat Quesadilla (Chorizo, Chicken, Beef or Pastor)…….................................$2.20 Hamburger……….................................................................................................$2.45 Cheeseburger……….........................................................……............................$2.95 Combo Meal (Burger fry & medium pop)…….........................................……...$5.25 Combo Meal with Cheese………….....................................................................CHEESE BURGER $5.60 Ketchup, Mayonnaise, Lettuce and Tomato Cheese………………....................$0.55 Avocado on King Burrito...…….$1.30 Rice on Burrito………………......$0.55 Avocado on Jr. Burrito.......…….$0.85 Small Guacamole….....………….$1.70 Avocado on Taco.................……$0.65 Large Guacamole….....………….$2.95 Avocado on Torta................…….$0.85 Cheese Sauce Small….....…..….$1.20 Jalapeño (8 oz)....................…….$1.00 Cheese Sauce Large.............…..$2.00 Jalapeño (16 oz)........…......…….$2.00 Sour Cream…………............…....$0.55 Chile Torreados (each) ......…….$0.35 Pico de Gallo (Lg).……................$1.50 Flan………...........................…….$2.60 Pico de Gallo (SM)……................$0.75 Beans………….............................$1.35 Cheese Fries…….............……….$2.70 Sour Cream…...........................…$0.55
    [Show full text]