FOOD: Don’t let signs of winter slow down your grillin’
Free Press Food Columnist
“On the road again…”
Apologies to Willie Nelson, but yes friends and fans, I am on the road again!
Even though our local “Fairs, Festivals and Farmers’ Market” season pretty much ended after the Fruita Fall Festival, with my new operations out in Virginia, October is a slammin’ month.
We started with the Yorktown Wine Festival a couple Saturdays ago and we also did the Virginia Garlic & Wine Festival with a crowd of more than 20,000! And we finished up with the Festival of the Grape in Powhatan with a crowd of more than 8,000. Back to back to back … gotta love it!
As many of you already know, when I hit the road, I do a little research to check out what new food experiences are along the byways of America, and the drive out to Virginia was no exception. I had heard about Arthur Bryant’s BBQ for awhile now (I think it was on “Diners, Drive-ins and Dives”) and after doing a little “Googling” I found out that their original location was only 5-10 minutes off I-70 in the old “jazz” neighborhood of Kansas City… yeah, I can do that!
I took off early Wednesday morning to give myself some extra time and eagerly anticipated this stop. While I do like all forms of BBQ, I really love me my “burnt ends.”
Nothing fancy about this place; looks like it has been around for decades, which it has. I arrived a little after 10, which is when they opened, walked in and ordered the “burnt ends.” It is served the old-fashioned way — on some wax paper with some white bread; that’s it, nothing else is needed.
The anticipation was worth it. I savored each bite and as I drove away, hindsight being 20-20, I wished that I had grabbed some more for the road. But then again, there may be something else down the road, as there usually is.
I did pick up some bottles of their BBQ sauce and think it is time for another giveaway!
We do have some great BBQ places in the Grand Valley. Which is your favorite and why? Drop me an email and we will give away a bottle!
WEBSITE OF THE WEEK
This one is from the “BBQ Pit Boys” at http://www.bbqpitboys.com. It’s a great site with recipes, BBQ guides and videos. This week’s recipe comes from there, too: Baby Back Ribs in Pineapple Whiskey Sauce.
Two racks loin back ribs (baby backs)
3 lbs. chunk Pineapple
15 oz. can pitted cherries
1 cup chopped onion
6 cloves minced garlic
1 1/2 cups catsup
1/4 cup apple cider vinegar
1/2 cup brown sugar
3/4 cup molasses
1/2 tablespoon black pepper
6 ounces tomato paste
1/4 cup Worcestershire sauce
1/2 tablespoon coarse salt
3 tablespoons hot pepper sauce
3/4 cup whiskey or bourbon
Once you’ve got that assembled, visit the website and click on the video for step by step instructions on how to make these scrumptious ribs — http://bit.ly/1bUsgIW
So, do not let the early signs of winter slow you down. Get out and grill!
Also coming soon … the first pop-up/flash restaurant in western Colorado — called “En Fuego”! Keep an eye on our Facebook page for more details and updates.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at email@example.com, on the web at http://www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).
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Modern ballet meets ancient narrative in the Zikr Dance Ensemble’s “Lifting the Veil” hitting the Ute Theater on Oct. 30.