Ohio Festivals – July 12-21, 2019

July 17, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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July 12-20, 2019 14th Ohio Brew Week Festival – Athens, Ohio
Ohio Brew Week celebrates Ohio’s diverse microbrews during the weeklong festival. You can enjoy more than 200 craft beers from 40 Ohio microbreweries. Events include craft brew cooking competiton, Brew BQ Cookoff, homebrew competition, and Boogie on the Bricks.
https://ohiobrewweek.com/

July 19-20, 2019
Marietta Sweet Corn Festival
Marietta, Ohio
Come enjoy hot buttered Ohio sweet corn served fresh on the cob and piping hot. Bring the whole family to experience a wide variety of delicious foods prepared by our local restaurants, events for all ages, contests galore, farm animals, historical exhibits and non-stop entertainment!
http://www.mariettasweetcorn.com/

July 19-21, 2019 – Jazz & Rib Fest – Columbus, Ohio
The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus–thanks to hot ribs, cool jazz and great fans!
https://www.hotribscooljazz.org/

July 20, 2019 – Ukranian Village Festival – Parma, Ohio
Hosted by St. Vladimir Cathedral, the event will offer Ukrainian Foods including Perogies, Stuffed Cabbage, and Borscht. There will be Ukrainian entertainment including dancers, music, displays and demonstrations of Ukrainian art and crafts.
https://www.stvladimirs.org/festival.html

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One of America’s Favorites – Kansas City-Style Barbecue

July 15, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Kansas City-style barbecue combo plate with various meats and fries

Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.

Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country’s other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.

Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples.

The Kansas City metropolitan area has more than 100 barbecue restaurants, a number of which are nationally renowned. The area is also home to several large barbecue cooking contests, notably the Great Lenexa BBQ Battle and the American Royal World Series of Barbecue, the largest barbecue competition in the world.

History
Henry Perry
Urban Kansas City traces its barbecue history to Henry Perry, who operated out of a trolley barn at 19th and Highland in the legendary African-American neighborhood around 18th and Vine.

Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee, near Memphis, and began serving barbecue in 1908. Kansas City and Memphis barbecue styles are very similar, although Kansas City tends to use more sauce and a wider variety of meats. Perry’s sauce had a somewhat harsh, peppery flavor.

Perry’s restaurant became a major cultural point during the heyday of Kansas City Jazz during the “wide-open” days of Tom Pendergast in the 1920s and 1930s.

Arthur Bryant

Arthur Bryant’s Barbecue at 18th and Brooklyn in Kansas City

Working for Henry Perry was Charlie Bryant, who, in turn, brought his brother, Arthur Bryant, into the business. Charlie took over the Perry restaurant in 1940 after Perry died. Arthur then took over his brother’s business in 1946, and the restaurant was renamed Arthur Bryant’s.

Arthur Bryant’s, which eventually moved to 1727 Brooklyn in the same neighborhood, became a stomping ground for baseball fans and players in the 1950s and 1960s, because of its close proximity to Municipal Stadium, where the Athletics or A’s played their home games during that period.

In April 1972, Kansas City native Calvin Trillin wrote an article in Playboy proclaiming Bryant’s to be the best restaurant on the planet.

Despite new-found fame, Bryant did not change the restaurant’s very simple decor, which consisted of fluorescent lighting, formica tables, and five-gallon jars of sauce displayed in the windows, even as Presidents Harry Truman, Jimmy Carter and Ronald Reagan stopped by.

Bryant died of a heart attack, in a bed that he kept at the restaurant, shortly after Christmas of 1982. The restaurant is still open. The sauce and restaurant continue their success.

Along the main inner wall of the restaurant is photographic history of many famous politicians, actors, actresses and sports figures and other tribute pictures of military personnel displaying Arthur Bryant’s memorabilia such as shirts or bottles of sauce.

Gates Bar-B-Q headquarters on Brush Creek in Kansas City

Gates & Sons
In 1946 Arthur Pinkard, who was a cook for Perry, joined with George Gates to form Gates and Sons Bar-B-Q. The restaurant was situated initially in the same neighborhood.

Gates barbecue sauce does not contain molasses; the ingredients, as listed on the bottle, are: “Tomatoes, vinegar, salt, sugar, celery, garlic, spices, and pepper. 1/10 of 1% potassium sorbate preservative added.” It is available in Original Classic, Mild, Sweet & Mild, and Extra Hot varieties.

Gates also expanded its footprint in a more conventional way, with restaurants all displaying certain trademarks – red-roofed buildings, a recognizable logo (a strutting man clad in tuxedo and top hat) and the customary “Hi, May I Help You?” greeting belted out by its employees as patrons enter.

Gates has opened restaurants throughout the Kansas City metropolitan area. The chain currently consists of 6 area Gates Bar-B-Q restaurants: 4 in Missouri, 2 in Kansas. Gates also has sold barbecue sandwiches at Kauffman Stadium during Kansas City Royals home games, and currently at Arrowhead Stadium during Kansas City Chiefs home games.

Fiorella’s Jack Stack Barbecue
Fiorella’s Jack Stack Barbecue had its beginnings as the second restaurant in the Smokestack BBQ chain, which Russ Fiorella, Sr. had started in 1957. Fiorella’s eldest son Jack worked with his father until 1974, when he and his wife Delores opened their own Smokestack location in the Martin City neighborhood of south Kansas City.

Eventually Jack, along with his wife and children, decided to expand their menu selections, adding non-traditional barbecue menu items like hickory-grilled steaks, lamb ribs, Crown Prime Beef Short Ribs, and fresh, hickory-grilled seafood, along with an extensive wine and bar selection. They also began offering a higher level of comfort and service than most people were accustomed to at a barbecue restaurant. Smokestack BBQ in Martin City soon became one of the most successful restaurants in the Kansas City metro. In 1996, Jack Fiorella was named Restaurateur of the Year by the Greater Kansas City Restaurant Association.

By the mid-1990s, Jack Fiorella decided to replicate the success of his Martin City Smokestack restaurant. Other members of the Fiorella family told Jack that he was not permitted to use the Smokestack name for his new restaurant, so both the new restaurant (opened in 1997 in Overland Park, Kansas) and Jack’s existing restaurant in Martin City dropped the Smokestack name and were rebranded as Fiorella’s Jack Stack Barbecue. They also opened a full-service catering operation in Martin City and their third location in the historic Freight House building in the Crossroads Arts District. They began shipping their barbecue nationwide in 2000, and in October 2006 they opened a fourth location on The Country Club Plaza. In 2014, a fifth Jack Stack restaurant opened in Lee’s Summit, Missouri. The original Smokestack chain closed its last remaining location in 2012.

Fiorella’s Jack Stack Barbecue has been featured on The Food Network and The History Channel, and has been rated as among the best barbecue in the United States by several national organizations and magazines. Most notably, the Zagat Survey has named it the “#1 Barbecue House in the Country.”

The original Joe’s Kansas City Bar-B-Que in Kansas City, Kansas

Joe’s Kansas City
Joe’s Kansas City Bar-B-Que can be traced to competition barbecue and the Kansas City Barbeque Society (KCBS). Accompanying friends at the American Royal and The Great Lenexa BBQ Battle inspired Jeff Stehney to start cooking on his own. The first smoker purchased was an Oklahoma Joe’s 24” smoker, christened in April 1991.

By 1993, Jeff, his wife and business partner Joy, and Jim “Thurston” Howell were ready to make their mark on the KCBS competition circuit. Their competition team, Slaughterhouse Five, ended up winning eight Grand Championships, including the prestigious American Royal BBQ, three Reserve Grand Championships, and the KCBS’s Grand Champion “Team of the Year” in 1993. Over the next several seasons Slaughterhouse Five won dozens more awards and was generally recognized as one of the top competition BBQ teams in the Country.

Jeff and Joy opened Oklahoma Joe’s Bar-B-Que (later renamed to Joe’s Kansas City Bar-B-Que) in a gas station in Kansas City, Kansas in 1996. There are also locations in Olathe, Kansas and Leawood, Kansas.

Celebrity chef Anthony Bourdain listed Joe’s original Kansas City, Kansas location as one of “13 Places You Must Eat Before You Die”. Men’s Health magazine named it America’s manliest restaurant. Joe’s was featured on Season 3 of Man v. Food in August 2010. It was also named “Kansas City’s Best Barbecue” by Zagat.

LC’s Bar-B-Q
Mississippi born L.C. Richardson took early retirement as a company chef for Farmland Industries and opened LC’s Bar-B-Q near the Truman Sports Complex in 1986. LC’s specializes in burnt ends and ribs, and utilizes a sauce similar to Gates’ but with substantially less sugar and more vinegar. LC’s also sauces the meat prior to smoking and continually saucing throughout the cooking process. This technique forms a thin, chewy and extremely flavorful layer on the outside of the meat and effectively seals the ribs, resulting in a remarkably tender and juicy finished product. LC’s side dishes, especially the baked beans and the fresh-cut fries, are almost as notable as the meats. LC’s Bar-B-Q has also been featured on the Travel Channel’s, “Anthony Bourdain: No Reservations”.

B.B.’s Lawnside BBQ
In October 1990, after leaving a sales job, Lindsay Shannon and his wife Jo opened B.B.’s Lawnside BBQ in south Kansas City. The main focus of B.B.’s is Kansas City style barbecue and Louisiana dishes. The menu includes Kansas City favorites like ribs, sausage and pulled pork, which are slow-smoked in a 60-year-old pit with apple wood. The Louisiana dishes include gumbo, jambalaya, and goulash. Not long after opening in October 1990, owner Lindsay Shannon decided to add another one of his passions: blues music. Local and national blues bands perform at B.B.’s six nights a week. B.B.’s is known as “where barbecue meets the blues” in Kansas City. B.B.’s has been featured in the New York Times, and USA Today. About.com lists B.B.’s in the Top 5 Barbeque Restaurants in Kansas City. B.B.’s Lawnside BBQ has also been featured on Food Network’s, ” Diners, Drive Ins, and Dives “, hosted by Guy Fieri.

KC Masterpiece
In 1977, Rich Davis capitalized on the reputation of Kansas City barbecue to form KC Masterpiece, which evolved from his “K.C. Soul Style Barbecue Sauce”. KC Masterpiece is sweeter and thicker than many of the traditional Kansas City sauces served in the region. The KC Masterpiece recipe uses extra molasses to achieve its thick, sweet character.[citation needed]

KC Masterpiece was sold to the Kingsford division of Clorox in 1986 and now claims to be the number one premium barbecue brand in the U.S. When Davis sold the rights to his sauce to Kingsford, he announced plans to build a franchise of barbecue restaurants. The franchises were successful for a few years, but have since all closed.

Curt’s Famous Meats storefront

Curt’s Famous Meats

Curt’s Famous Meats is a meat market founded in 1947 by Curtis Jones and sold to Donna Pittman in 1989. With clientele from all across America, Curt’s specializes in barbecue prepared with Kansas City rub. It has a long history of award winning barbecue, having won eight times the American Royal barbecue competition, the largest in the world. Curt’s is located on East Truman Road in the Maywood neighborhood of Independence, Missouri. Although not in Kansas City proper, Curt’s has been a large competitor in many local competitions in barbecue. Curt’s Famous Meats is also known for its predominantly female staff that Donna Pittman has hired. They are known locally as the Lady Meat Cutters.

Kansas City Barbeque Society
The Kansas City Barbeque Society (KCBS) was founded in 1986. With over 13,000 members worldwide, it is the world’s largest organization of barbecue and grilling enthusiasts. KCBS is a nonprofit organization dedicated to “promoting barbecue as America’s cuisine and having fun while doing so.”

KCBS sanctions nearly 300 barbecue contests across the U.S. each year and offers assistance to civic and charitable organizations with producing these events. The KCBS has developed a set of rules and regulations that govern all official KCBS competitions.

KCBS offers educational programs, consultation services and civic organization presentations to help spread the gospel of barbecue. The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbecue as a culinary technique, sport and art form.

 

One of America’s Favorites – Barbecue in North Carolina

July 8, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Carolina style chopped pork barbecue

Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state.

North Carolina barbecue benefits from a wide variety of influences, from Native Americans, to colonizers, to enslaved Africans on plantations to more modern ones, such as newer equipment and methods to cook the meat.

Social events such as weddings, church events, or other celebrations are often conducted as a pig pickin’, where the main course is a barbecued whole pig, spawning a whole subcategory of catering that specializes solely in this craft.

There is a somewhat light-hearted feud that exists between the proponents of the two types of barbecue: Lexington style and Eastern style. Author Jerry Bledsoe, the self-professed “world’s leading, foremost barbecue authority” claimed that Dennis Rogers, (columnist for The Raleigh News & Observer and self-professed “oracle of the holy grub”) “has ruined any chances of this state being distinguished in its barbecue.” While a degree of humor is involved, choice of barbecue type is a politically charged topic. In 2006, North Carolina House Bill 21 and North Carolina Senate Bill 47 were introduced (and ultimately defeated), sparking controversy over one of the two different styles being declared “official”, as they would have made the Lexington Barbecue Festival the official barbecue festival of North Carolina.

In a political compromise in 2007, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of “Official Food Festival of the Piedmont Triad Region of the State of North Carolina”. This effectively bypassed any controversy regarding Eastern barbecue and the region, and prevented any confusion with the title creating a singular, official barbecue for the entire state.

Types of barbecue

Lexington Barbecue Festival

Lexington style
Lexington style barbecue (occasionally referred to as Piedmont or Western style) uses a “red” sauce/dip that is seasoned with vinegar (ideally apple cider vinegar) with a little ketchup , and usually red pepper flakes, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The dip also serves as the seasoning base for “red slaw” (also called “barbecue slaw”), which is coleslaw made by using Lexington-style barbecue sauce (or similar) in place of mayonnaise. Hushpuppies are usually consumed with pork shoulder and slaw.

Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use “every part of the hog except the squeal”. Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal.

Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig). Larger and longer than baby backs, they contain more connective tissue, so are a little tougher, but more flavorful.

Cooking methods

Pit style
A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat, with pork being the predominant choice in North Carolina.

Pit barbecue can also refer to an enclosed, above-ground “pit” such as a horno or outdoor pizza oven. The method of cooking the meat is slow, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.

Smoke box style

A wood-fired barbecue pit.

Contrast to grilling

Oftentimes the two phrases “barbecuing” and “grilling” are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood.

Barbecue related festivals

The Lexington Barbecue Festival is a one-day festival held each October and attracts 160,000 or more visitors to Lexington, North Carolina. The festival is held each October in uptown Lexington, a city of approximately 20,000 residents. Several city blocks of Main Street are closed to vehicle traffic for the event. In addition to a barbecue competition there are carnival rides, a number of music and entertainment venues, and over 100 vendors from all over the region participating. It is the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.

In 2012, the US News and World Report ranked Lexington as #4 on its list of the best US cities for barbecue.

 

One of America’s Favorites – Barbecue in the United States

July 1, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A slab of barbecued pork ribs at Oklahoma Joe’s in Tulsa.

In the United States, barbecue refers to a technique of cooking meat outdoors over a fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.

Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions.

There are 3 ingredients to barbecue. Meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions.

The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly the pork ribs, and also the pork shoulder for pulled pork. The techniques used to cook the meat are hot smoking and smoke cooking. These cooking processes are distinct from the cold smoking preservation process. Hot smoking is where the meat is cooked with a wood fire, over indirect heat, at temperatures between 120 and 180 °F (50 and 80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250°F (121°C) ±50°F (±28°C). The long, slow cooking process take hours, as many as 18, and leaves the meat tender and juicy. Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue.

The second ingredient in barbecue is the wood used to smoke the meat. Since the wood smoke flavors the food, the particular type of wood used influences the process. Different woods impart different flavors, so the regional availability of the various woods for smoking influences the taste of the region’s barbecue. Smoking the meat is the key, as otherwise cooking meat over an open flame is simply “grilling” the meat, whereas barbecue is the actual process of “smoking” it.

* Hard woods such as hickory, mesquite, pecan and the different varieties of oak impart a strong smoke flavor.
* Maple, alder, and fruit woods such as apple, pear, and cherry impart a milder, sweeter taste.
Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry. More exotic smoke generating ingredients can be found in some recipes; grapevine adds a sweet flavor, and sassafras, a major flavor in root beer, adds its distinctive taste to the smoke.

The last, and in many cases optional, ingredient is the barbecue sauce. There are no constants, with sauces running the gamut from clear, peppered vinegars to thick, sweet, tomato and molasses sauces to mustard-based barbecue sauces, which themselves range from mild to painfully spicy. The sauce may be used as a marinade before cooking, applied during cooking, after cooking, or used as a table sauce. An alternate form of barbecue sauce is the dry rub, a mixture of salt and spices applied to the meat before cooking.

Typical plate of chopped pork barbecue as served in a restaurant with barbecue beans, sauce and Texas toast

The origins of American barbecue date back to colonial times, with the first recorded mention in 1672 and George Washington mentions attending a “barbicue” in Alexandria, Virginia, in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it.

The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean. While barbecue is found outside of this region, the fourteen core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.

Barbecue in its current form grew up in the South, where cooks learned to slow-roast tough cuts of meat over fire pits to make them tender.

These humble beginnings are still reflected in the many barbecue restaurants that are operated out of “hole-in-the-wall” (or “dive”) locations; the rib joint is the purest expression of this. Many of these will have irregular hours, and remain open only until all of a day’s ribs are sold; they may shut down for a month at a time as the proprietor goes on vacation. Despite these unusual traits, rib joints will have a fiercely loyal clientele.

Barbecue is strongly associated with Southern cooking and culture due to its long history and evolution in the region. Indian corn cribs, predecessors to Southern barbecue, were described during the Hernando de Soto expedition in southwest Georgia, and were still around when English settlers arrived two centuries later. Early usage of the verb barbecue, derived from Spanish barbacoa, meant “to preserve (meat) by drying or slowly roasting”; the meaning became closer to that of its modern usage as a specific cooking technique by the time Georgia was colonized. Today, barbecue has come to embody cultural ideals of communal recreation and faithfulness in certain areas. These ideals were historically important in farming and frontier regions throughout the South and parts of the Midwest with influences from the South. As such, due to the strong cultural associations that it holds in these areas, barbecue has attained an important position in America’s culinary tradition.

Parts of the Midwest also incorporate their own styles of barbecue into their culinary traditions. For example, in Kansas City, barbecue entails a wide variety of meats, sweet and thick sauces, dry rubs, and sliced beef brisket. Kansas City barbecue is a result of the region’s history; a combination of the cooking techniques brought to the city by freed slaves and the Texas cattle drives during the late nineteenth century has led to the development of the region’s distinctive barbecue style. Barbecue as a cultural tradition spread from the South and was successfully incorporated into several Midwestern regions such as western Missouri, again owing to the cultural ideals that the barbecue tradition represents and the need for locals to express those ideals. Variations of these ideals by region are reflected in the great diversity of barbecue styles and traditions within the United States.

Barbecue has been a staple of American culture, especially Southern American culture, since colonial times. As it has emerged through the years many distinct traditions have become prevalent in the United States. The pig, the essential ingredient to any barbecue, became a fundamental part of food in the South in the 18th century because the pig requires little maintenance and is able to efficiently convert feed to meat (six times quicker than beef cattle). As a result of the prevalence of hogs in the South, the pig became synonymous with Southern culture and barbecue. The origins of the pig symbol with Southern Culture began as a result of its value as an economic commodity. By 1860, hogs and southern livestock were valued at double the cotton crop, at a price of half a billion dollars. The majority of pigs were raised by residents of the South and as a result the pigs contributed considerably to the economic well-being of many Southerners.

A barbecued pig

Pigs and barbecue were not only valuable for economic reasons but barbecue “scores of hog” were set aside for large gatherings and often used as an enticement for political rallies, church events, as well as harvest festival celebrations. Barbecues have been a part of American history and tradition from as early as the first Independence Day celebration. In the early years, Independence Day was celebrated as a formal civil gathering, in which egalitarian principles were reinforced. The traditions of Independence Day moved across the country as settlers traveled to western territories. By the 19th century, the role of barbecue in public celebration and political institutions increased significantly and it became the leading practice of communal celebrations in the South as well as the Midwest. The important social, political, and cultural gatherings of barbecues have spanned three centuries and its cultural significance remains important today.

While the wide variety of barbecue styles makes it difficult to break barbecue styles down into regions, there are four major styles commonly referenced, Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of the original Deep South barbecue. Pork is the most common meat used, followed by beef and veal, often with chicken or turkey in addition. Lamb and mutton are found in some areas, such as Owensboro, Kentucky (International Bar-B-Q Festival), and some regions will add other meats…………..
(To be continued)

 

Taps Tastes and Tunes Festival June 21-23, 2019 West Chester, Ohio

June 19, 2019 at 6:02 AM | Posted in Festivals | Leave a comment
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Taps Tastes and Tunes Festival
Where We’re Located
STREETS OF WEST CHESTER
9448A Waterfront Drive
West Chester Township, OH 45069

Dates and Times
Fri, Jun 21, 2019 – 5:00 pm to 11:00 pm
Sat, Jun 22, 2019 – 5:00 pm to 11:00 pm
Sun, Jun 23, 2019 – 12:00 pm to 9:00 pm

About
Fill up on the flavors of Butler County at the second annual Taps Tastes and Tunes Festival presented by Miller Lite. This exciting summer event will appeal to the senses with the smells and tastes of the delicious local fare, the sounds of the areas booming live music scene and the sight of the beautiful Streets of West Chester. Look for the festival right in front of Topgolf.

https://www.cincinnatifestivalsandevents.com/taps-tastes-and-tunes

Pork-a-Palooza Delaware, Ohio Sat, May 18, 2019 – 11:00 AM – 5:00 PM EDT

May 15, 2019 at 7:40 AM | Posted in Festivals | Leave a comment
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Pork-a-Palooza

Date And Time
Sat, May 18, 2019
11:00 AM – 5:00 PM EDT

Location
Delaware County Fairgrounds
236 Pennsylvania Ave
Delaware, Ohio 43015

https://pork-a-palooza.com/

Description
The Ohio Pork Council is pleased to host Pork-a-Palooza, featuring: bacon, BBQ and beer for the second year in a row! The event will be held on Saturday, May 18, 2019 from 11 a.m. to 5 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. With plenty of educational opportunities and activities, you can bring the whole family! Children under 12 are granted free admission.

NEW THIS YEAR: Those who purchase their tickets online will be presented with a free Pork-a-Palooza Punch Card on the day of the event!

Pork-a-Palooza Punch Cards are a new, fun way for attendees to visit a wide-array of vendors at Pork-a-Palooza. To fill your Punch Card, simply visit vendors, purchase their $2 Pork-a-Palooza Sampler and receive a punch. Once your Punch Card is filled, drop it in our giveaway box for a chance to win a special prize!    https://pork-a-palooza.com/

Buckeye BBQ Fest West Chester, Ohio May 17, 2019 to May 18, 2019

May 15, 2019 at 6:01 AM | Posted in BBQ, Festivals | Leave a comment
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Buckeye BBQ Fest
MAY 17-18 2019

Fri., 5pm-11pm and Sat., Noon-11pm

EVENT LOCATION
The Square at Union Center
9285 Centre Pointe Dr
West Chester OH 45069

The worlds of Blues, Brews, BBQ (and classic cars too) will converge at this popular annual summer festival. Enjoy over 30 mouthwatering BBQ and sweet treat vendors, live Blues Music and a fun Kids Zone!

There will be about a dozen barbecue vendors on site, serving brisket, pulled pork, ribs and chicken. Other vendors will include dessert vendors, service providers and charitable organizations for a total of about 70 participating vendors throughout the festival.

FREE ADMISSION
NO COVER CHARGE
Friday: Rock n’ Roll
Saturday: The Blues

Rock Wall Climbing Mountain
https://www.buckeyebbqfest.org/

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

April 6, 2019 at 6:35 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I fried up a Sunny Side Egg, heated up a couple of Johnsonville Turkey Sausage Links, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Very hungry this morning. Cloudy and 69 degrees out today. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuum, and did 2 loads of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

January 5, 2019 at 6:20 PM | Posted in Bob Evan's, Pork, ribs | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Green Beans, and Texas Toast (Light)

 

 

For Breakfast this morning I Scrambled a Couple of Eggs, heated up a couple of Johnsonville Turkey Sausage Patties, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Sunny and 50 degrees outside! Not bad weather for January. After Breakfast went McDonald’s to pick up Breakfast for Mom. I’m preparing Crock Pot Ribs for Dinner so I got those on early today. Then it house cleaning today. Dusted, Vacuumed, and did a load of laundry. Tonight its Crock Pot Pork Back Ribs w/ Mashed Potatoes, Cut Green Beans, and Texas Toast (Light).

 

 

 

Last night before I went to bed I put half racks in a Hefty Gallon Plastic Bag then seasoned it JB’s Fat Boy All Purpose Rub and then covered it in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray and added a 1/4 cup of water. Got the Ribs out of the fridge, discarded the Hefty Bags, and put the racks in the Crock Pot where I let it cook and simmer, on low, for about 7 hours. Long up in the afternoon the aroma of the Ribs and BBQ Sauce start to fill the air!

 

 

 

 

 

After 7 hours the ribs are ready and now for the hard part of cooking them, getting them out whole without breaking them up! They’re that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. And as always I would like to send out a big thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For a side dish I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. Next I heated up a can of Del Monte Cut Green Beans. Then I also baked some slices of New York Bakery Light Texas Toast, It’s fewer calories, carbs, and fat than normal Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

Baby back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones, and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage. The shortest bones are typically only about 3 in (7.6 cm) and the longest is usually about 6 in (15 cm), depending on the size of the hog. A pig side has 15 to 16 ribs (depending on the breed), but usually two or three are left on the shoulder when it is separated from the loin. So, a rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged), but can include up to 13 ribs, depending on how it has been prepared by the butcher. A typical commercial rack has 10–13 bones. If fewer than 10 bones are present, butchers call them “cheater racks”.

https://en.wikipedia.org/wiki/Pork_ribs

One of America’s Favorites – Barbecue in Texas

December 17, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as “a line running from Columbus and Hearne northward between Dallas and Fort Worth”.

Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means “barbecue”, though in English it is often used specifically to refer to Mexican varieties of preparation.

Generally speaking, the different Texas barbecue styles are distinguished as follows:

East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.

A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.

Central Texas style: The meat is rubbed with only salt and black pepper or in some restaurants with spices and cooked over indirect heat from pecan or oak wood or mesquite wood or a combination of woods. Sauce is typically considered unneeded but may be served on the side.
West Texas style: The meat is cooked over direct heat from mesquite wood.
South Texas style: Features thick, molasses-like sauces that keep the meat very moist.
The barbacoa tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes the entire animal may be used). In its most traditional form, barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.

European meat-smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area, many of these former meat markets evolved to specialize in smoked meats. Many butcher shops also evolved into well-known barbecue establishments.

In 1964, President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City, Texas. It is generally considered the first barbecue state dinner in the history of the United States.

Central Texas
Central Texas pit-style barbecue was established in the 19th century along the Chisholm Trail in the towns of Lockhart, Luling, and Taylor. The German and other European immigrants who owned meat packing plants opened retail meat markets serving cooked meats wrapped in red butcher’s paper– this tradition continues to this day in many central Texas towns. Also, this barbecue style’s popularity has spread considerably around the world, especially to Southern California, New York City, and in Britain and Australia.

Today, many barbecue restaurants open around 11:00am and serve until “they are out of meat”, most barbecue establishments are closed on Sundays.

At a typical Central Texas pit barbecue restaurant, the customer takes a tray cafeteria style and is served by a butcher who carves the meat by weight, side dishes and desserts are then picked up along the line with sliced white bread, pickles, sliced onion, and jalapeno. Barbecue meats are commonly sold by the pound. The emphasis of Central Texas pit barbecue is on the meat, if sauce is available, it is usually considered a side dip for wetting purposes. Calvin Trillin, writing in The New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces, or on the common side dishes and desserts– main consideration is of the quality of the cooking of the meats.

Smith posits this theory on why sauces are not a focus of Central Texas pit style: in the early days, the noon meat markets were dominated by the upper class purchasers, who could choose among the highest-quality cuts of meat with little interest in sauces. Smith describes many sauces in Central Texas pit barbecue as intentionally made “bland”, as compared to the flavor of the meats themselves. The sauce is typically thinner and unsweetened, different than the Kansas City and Memphis styles (which rely heavily on molasses, sugar, and corn syrup to provide thickness and sweetness).

Jayne Clark of the USA Today said in 2010 that the “Texas Barbecue Trail” is an east of Austin “semi-loop” including Elgin, Lockhart, Luling, and Taylor. Barbecue eateries in this semi-loop, like Louie Mueller Barbecue, are within one hour’s drive from Austin, in a direction of northeast to the southeast.

East Texas
East Texas barbecue is usually chopped and not sliced. It may be made of either beef or pork, and it is usually served on a bun. Griffin Smith, Jr. of Texas Monthly described East Texas barbecue as an “extension” of barbecue served in the Southern United States and said that beef and pork appear equally in the cuisine.

Smith further described East Texas barbecue as “still basically a sandwich product heavy on hot sauce.”

Other styles
West Texas barbecue, sometimes also called “cowboy style,” traditionally used a more direct heat method than other styles. It is generally cooked over mesquite, with goat and mutton in addition to beef.

Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work in less desirable cuts of meat, such as the diaphragm and the cow’s head. It is the cow’s head which defines South Texas barbecue (called barbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoa tacos. The tongue would also be used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.

 

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