Blue Ridge Barbecue Festival
It's finally here again! One of the greatest BBQ Festivals in the world is right here in PyroMan's hometown. Here's some new press: The Blue Ridge BBQ Festival will be in the spotlight on June 9 as the widely syndicated radio program "The John Boy and Billy Show" have declared "Blue Ridge BBQ Festival Day." Festival chairman Andy Millard and volunteer coordinator Patty Merrell will appear on the show, heard in 111 markets around the U.S. The John Boy and Billy Big Show Foods Grilling Team will be competing in this weekend's event.
I love this festival! Cookers from all over America come to compete, and they produce some of the best eatin's you've ever put past yer lips. Click here to check out the official web site.
1 Comments:
What, no nude barbecue?
It will come to no surprise to many that Sub Rosa has a clothing optional policy. We've been known to cook topless with only the benefit of a kitchen apron separating us from the flame. Nude barbecue, while not the rule can happen on hot summer evening at Sub Rosa.
http://subrosa.arbre.us/SubRosaNude.html
This 'tradition' started with our wait staff. It was late July - the week of the annual International Pinot Noir Celebration and it was quite hot outside. We had to chill our Pinot Noir before serving because of the heat.
One wardrobe malfunction led to another that evening and soon the entire wait staff was topless. Being a huge wine tasting weekend, Sub Rosa was filled out-of-towners including some French guests. There is something about being on vacation that releases the inhibitions. It wasn't long until half the female guests had doffed their tops as well. You would have thought you were at some French Rivera private party, but no - just another magical weekend night at Sub Rosa in Dundee.
Smoking and grilling meat is another tradition as old as mankind. Starting in May, the meat smoker is going once a week or more. Smoked salmon or pork rule at Sub Rosa, though in the fall time we are partial to a side of local venison to smoke. Nearly all the wood used for the smoker and grilling comes from the property here. Cherry, hazelnut, prune, walnut, apple and pear wood all contribute to the 'terroir of smoke'.
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