All American BBQ Throw-Down, Aug 15

- Blues music, Brews, and Barbeque? This is going to be fun.

The fifth annual Blues, Brews & BBQ is back in town this Friday and Saturday. Do you have what it takes to compete for the title of BBQ Champion?

Even if you aren't in the competitive spirit, there is so much to partake in this weekend. Located at the newly renovated Thomas H. Brown Central City Park at 1901 N. Carlson, this event is FREE.

Opening at 5:30 p.m. on Friday and 11:00 a.m., both nights end at 10:00 p.m.

Trade in dollars for Blues Bucks, which can be used to purchased all that delicious food and cold brew. The music lineup is listed below:

Friday
6:00 p.m. - Dirty Basement Blues
8:00 p.m. - Randy Brock Group

Saturday
12:00 p.m. - Front Street Blues
2:00 p.m. - Alligators
4:00 p.m. - Broken Arrow
6:00 p.m. - Boa Constrictors
8:00 p.m. - The Soul Man with the Paradise Band.

Anyone interested in competing for bragging rights in the All American BBQ Throw-Down can find the rules here.

We have Chef Tony and Mayor William R. Wild in studio to promote the competition with a little cooking of their own. Check out the segment above. Ingredients listed below:

Wild's Barbecue Sauce
From:  Mayor William Wild and Chef Tony Paquette
2 tablespoons bacon grease or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup tomato catsup
1 cup bottled chili sauce
1/2 cup packed light brown sugar
1/2 cup lemon juice
2 tablespoons Worcestershire sauce
Hot red pepper sauce to taste
 
1) In large saucepan, heat the bacon grease over low heat.  Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes.
2) Stir in the catsup, chili sauce, sugar, lemon juice, and Worcestershire sauce.  Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes.  Season with hot sauce to taste.  (The sauce can be made up to 5 days ahead, cooled, covered, and refrigerated.)
Makes about 2 cups
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