Posts tagged: barbecue
Texas-style pit barbecue is coming to Spokane starting Friday.
The first area Dickey's Barbecue franchise is scheduled to open at 11 a.m. on Jan. 18 at 12628 N. Division St., according to company spokeswoman Kate Morganelli. The franchise is owned by Dawn Carr and Walt Buyea. The location was formerly home to Camino Real.
The first 100 customers will get a free Pulled Pork Big Barbecue Sandwich.
Dickey's Barbecue Restaurants has more than 270 locations in the United States, with four restaurants on Washington’s west side (with one more coming soon in Issaquah, Wash.) and three in Idaho. Dickey's Barbecue Pit opened in 1941 in Dallas, Texas by Travis Dickey. According to the company's website, space on the restaurant’s sign was rented to help pay for start-up costs and the menu included only beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
In 1967, brothers Roland and T.D. Dickey, Jr. took over the business from their father and expanded the signature hickory-smoked meats throughout the Dallas and Fort Worth area, and then north Texas. They began franchising in 1994. A third generation, Roland Dickey, Jr. took over the family business, becoming president in 2006.
Dickey’s provides extensive support for franchise operators, beginning with a three-week “Barbecue U,” where owner/operators learn to run the restaurants from open until close.
Dickey’s is known for a family-friendly atmosphere and its beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, served along with sides such as jalapeno beans and macaroni and cheese. Meats are smoked at each restaurant, just as it was done in the original Dickey’s in 1941. Rolls are served with every meal, along with complimentary ice cream and dill pickles. The first menu change in 50 years was a spicy cheddar sausage, which was recently added after rave reviews from customers.
The Spokane restaurant will be open daily from 11 a.m. to 9 p.m. Reach the store by calling (509) 465-9999.
The menu and other restaurant details can be found online at www.dickey’s.com.
Here's the link storm from the Fresh Sheet in Wednesday's food section.
All of the details for the national contests at this year's Spokane Interstate Fair can be found in the exhibitors guide on the fair website. The Spokane Interstate Fair will be held Sept. 7 through 16.
Ghirardelli Rocky Road Cupcakes
From Ghirardelli, www.ghirardelli.com
2 cups Ghirardelli 60 percent bittersweet chocolate chips, divided
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows
Preheat the oven to 350 degrees with a rack in the lower third. Prepare muffin pan by placing paper liners in cups and greasing or spraying top surface. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm.
Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly. In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick.
Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended.
Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.
Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.
Yield: 12 cupcakes
The Pacific Northwest Barbecue Association will host the Jackass Kickin’ BBQ Cook-off on June 29 and 30 at the Sunnyside Elementary School, 790 Bunker Ave., Kellogg, Idaho. The competition is a Kansas City BBQ Society sanctioned event and Idaho state championship with a $5,000 purse. Entry details are online here.
Barbecue eaters can get a taste of the action on Saturday, June 30 at the public barbecue dinner from 3 to 6 p.m. More details about those activities are online.
And yes, I lost my mind and typed in the wrong recipe from “Pops! Icy Treats for Everyone.”
Here's the recipe for the Caramel Latte Pops … really.
Caramel Latte Pops
6 to 8 shots freshly brewed espresso or more if desired
4 1/2 cups milk
1/4 cup caramel sauce
1/4 cup finely diced soft caramel candies
Put the espresso in a bowl.
Stir in the milk, caramel sauce and caramel candies.
Pour the mixture into the pop molds. Insert the sticks. Freeze for at least 6 hours.
Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.
Yield: 6 (8-ounce) pops