I was on ABC last week and did a cooking demo of Beef Brisket Hash. Here is how to make it.
We are honored to say the DOT Food, Mt. Sterling, IL who is the largest food re-distributor in the United States is one of our customers. The cooler warehouse at DOT went 365 days with out an accident on any of the shifts. To honor the cooler team, we served them a Whole Hog BBQ. We did a whole hog for each of the four shifts along with side items. The team was very excited and happy with the pork. Here are a few pictures of one of the events. And, thank you DOT Foods for letting us serve you.
Follow us as we travel to the heart of Texas for the National Barbeque Association Conference and Expo in Austin, Texas. The suitcases are packed, our presentations are as ready as they’ll ever be and we’re headed to Texas – via O’Hare…..(hopefully there’s enough time for two out of shape BBQ’ers to make the connection).
The itinerary shapes up like this:
Monday — we travel, hook up with friends and get into a Texas state of mind;
Tuesday – Bus tour of legendary BBQ joints off the beaten path;
Wednesday – Bus tour of famous BBQ joints in the Austin Area;
We recently put on a “Ice Cream Sundae Bar” at Washington School in Jacksonville. It was sponsored by Jacksonville Savings Bank as part of there school sponsorship program. The kids had hamburgers, hot dogs and got to make there own ice cream sundaes.
At the National BBQ Association I had the pleasure of meeting Dave Anderson, of “Famous Dave’s BBQ” Dave is the founder and guiding force behind the 176 location chain with locations across the US. Dave is a very nice guy and has a true passion for BBQ.
We have been selling BBQ for several weeks in Jacksonville at Birdsell TV located across from Walmart Super Center. We have been there on Wednesdays selling our Q to several. We sell ribs, pulled pork, brisket, cole slaw, pit smoked beans. Stop in and see us from 11-6.
2 Sirloin steaks, cut 3/4 inch thick (about 8 ounces each)
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons minced garlic
4 cups baby spinach leaves, torn into pieces
6 small tomatoes sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan shavings
We made it to Austin,TX to the National BBQ Association meeting. We met up with Ruben and Bonnie Gomez from New Mexico that helped us at the 17th Street BBQ contest in Murphysboro,IL The introduced us to several new BBQ people and some with some real interesting stories.
BBQ Chicken Quarters – we lightly season leg or breast quarters with our signature rub, then smoke ‘em nice and slow to juicy perfection with just hint of cherry wood smoke. Glazed with our signature sauce.
St. Louis Ribs – Meaty, tender, lip smackin’ ribs– glazed, not drowned in sauce.