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Huckleberries Online

Fri., July 19, 2013, 12:14 p.m.

Bent: The Grill’s Ready

And now a word from Bent:

"Locked and Loaded! Jay and I spent this week cutting up about 600 pounds of top sirloin steaks for the St. Vinny's Steak Fry tomorrow. All the prep is done and we will be grilling up a storm tomorrow... Get your tickets because this is going to be the best year yet for this fundraiser. Kelly Hughes and the Acuff's are going to be filling the air with some jamming country music, and we will be filling some stomachs with some of the best steak you've ever eaten. Our business, Bent's Pitchamps is also donating two cooking classes to teach you how to cut and cook your own spectacular steaks, and we supply enough steak for about 15 people. Each class is a $250 value and it will be auctioned off at the event."

DFO: Bent no longer hangs his BBQ shield at that little food court @ 6th/Best. If you've missed his amazing BBQ, you have your chance here to satisfy your taste buds -- and help our friends at St. Vinny's, too.

Question: Anyone out there who hasn't eaten Bent's BBQ?

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D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

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