BBQ Festivals - BBQ Restaurants - BBQ Cookoffs & Competitions - BBQ Sauce
The 2007 BBQ Festival Season is just around the corner and now is the time to break out the road map and plan your bbq festival road trips.
Welcome to BBQ - Festivals.com, the directory of bbq festivals and hot sauce festivals from around the world. Our comprehensive listing of bbq festivals and bbq restaurants will help you to plan your bbq trips around your taste buds and the search for the perfect barbecue or that elusive hottest of the hot, hot sauce.
If you don't see your favorite barbecue festival listed on our directory, then send us a link and we will add it. Our goal is to keep you up to date with the latest info on BBQ Festivals from coast to coast and around the world.
Although bbq is enjoyed from coast to coast and around the world, it seems that five major areas dominate the bbq scene. From South Carolina to Kentucky and on to Memphis you find a three way regional battle. Moving west we come to Kansas City which some say is the BBQ capital of the world. But Texas would argue that honor. In any case, each of these five states have different styles of bbq and the bbq festivals and competitions held in each of these states, as well as others across the country provide you with an almost endless source of superb eating experiences.
Moonlight BBQ In Owensboro, Kentucky
Reviewed by Ron Levi from Rojo Gourmet Foods & Sauces
During our visit to the Moonlite I had the opportunity to spend some time with Pat Bosley. He was more than happy to take us on a tour and show us his operation. Part of the tour was his schpeel about the process; it was obvious that he had told this story more than the one time. It went something like this;
“Our Bar-B-Q is slow cooked over a Hickory log fire in our custom built pits. This method of cooking imparts a distinctive flavor to our beef, chicken, mutton, pork, and ribs. Real Bar-B-Q, according to government standards, must be cooked to lose at least 30% of its original weight. This can be done in many ways, but the only way we do it is with our slow cook method, our pit cooks dipping (basting) each piece several times during the process. We don’t even put sauce on our meats until after it’s cooked. Most places are afraid to let their Bar-B-Q be tasted unless it’s swimming in sauce. (At this restaurant, you put the sauce on at the table.) When we started we had 30 seats, today we BBQ and average of 15,000lbs of meat a week.”
Click Here to read the entire review of Moonlight BBQ
Everyone always seems to want to show that perfect bbq platter just after it all comes off the grill. Well, my friend, this is the proof of a truely great bbq meal.
BBQ-Festivals Gives Jim Neely's Interstate BBQ - 5 STARS
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