Thousands Gather in Triad for East-West Barbecue Fest

Triad for East-West Barbecue Fest

Photo Caption: news-record. T.J. Henry slathers sauce onto pork ribs at Big Boned BBQ, which won the people’s choice award and the best ribs award.

FESTIVAL DETAILS:
• Friday thru Sunday
• Admission: $5 for adults, $3 for seniors and students, $1 for children
Military service members get in at no charge

Pigfoot. Big Boned. Porky Butts.  They’re not names of pro wrestlers. They are just some of the barbecue pitmasters who will be competing at the East West BBQ Fest this weekend in downtown Greensboro.

Whether it’s ribs, brisket, pork butt or chicken, you’ll probably find it at the three-day barbecue and music festival, where pitmasters from North Carolina, South Carolina, Florida, Alabama, Arkansas, Texas and Ohio will convene.

Other food and beverage vendors will line the midway, as well.

In addition to the barbecue, the festival will have a main stage with music acts such as up-and-coming Nashville star Brandon Bailey, acoustic singer Natalie Gelman, bluesman Lightnin’ Charlie and rockers Bootleg Dynasty.

The festival features sideshow acts such as the Squidling Brothers and the risque Defiant Whisky Shady Lady Saloon.

And there will even be wrestlers.

This year, the festival features Lucha Libre masked-style wrestlers with matches Friday night and all day Saturday and Sunday.

It also will have a market where vendors will sell all sorts of cool things and services.

This is the festival’s third year, and it moves from Festival Park to a new location on East Washington Street.

The event is produced by Allen McDavid of AKA Entertainment and Media, which is behind the popular Texas Pete Twin City RibFest in Winston-Salem and other festivals across the state.

Ribs-cmyk

Photo Caption: Ray Publishing

———————————————————————————–

GREENSBORO—Barbecue lovers and pitmasters will once again be packing the East West Barbecue Fest.
Last year’s event was held at festival park and drew in 10,000 people.

This year the event is going to be held on East Washington Street in downtown Greensboro.
The festival will feature eight national barbecue teams, from Alabama, Texas and even a local North Carolina team: Poor Piggy’s from Wilmington.

There will be a few new teams as well as some returning pitmaster, including Big Boned Barbecue and Carolina Rib King from South Carolina.

It is not just barbecue at the festival, attendees can enjoy Lucha Libre Wrestling, a slideshow featuring the Squidling Brothers.

For music lovers there will also be music from local bands.

FESTIVAL DETAILS:
• Friday thru Sunday
• Admission: $5 for adults, $3 for seniors and students, $1 for children
• Military service members get in at no charge

– See more at: East-West BBQ Fest

——————————————————————————–

babybackribsongrill

Scott Ray Home Style BBQ BB RIBS

Want to make your own ribs?

The National Pork Board offers a recipe for Carolina Country Style Ribs.

The board suggests giving a vinegar-based sauce a try with these hearty ribs.

Serve the ribs with hush puppies, corn on the cob, baked beans and your favorite corn bread for a crowd-pleasing meal.

Carolina Country Style Ribs

1 1/2 to 2 pounds boneless country-style pork ribs

2 cups apple cider vinegar

1 cup water, cold

2 tablespoons vegetable oil

2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar

1 tablespoon kosher salt

1 1/2 teaspoons crushed red pepper

1/2 teaspoon cayenne

Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 to 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160 degrees.

Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.

Servings: 6

Prep time: 15 minutes

Cook time: 1 hour

Nutrition information: 198 calories; protein: 14 grams; fat: 14 grams; sodium: 355 milligrams; cholesterol: 51 milligrams; saturated fat: 5 grams; carbohydrates: 2 grams; fiber: 0 grams

See more recipes at http://www.porkbeinspired.com. ~Scott Ray

 

Advertisements