September 22, 1986 |
Frank Comfort has received a second continuance on his hearing to keep his Penllyn Pike barbecue stand open after saying that his attorneys were not ready to present the case. The continuance may enable Comfort to keep his stand open through autumn. Comfort is seeking a special exception from the Lower Gwynedd Township Zoning Hearing Board to enable him to continue operating the stand in the Penllyn section of the township. He received the second continuance on the special-exception hearing Wednesday.
May 29, 1988 |
The smoke and aroma of spareribs sizzling on an open pit could be seen and smelled for blocks before entering Lawnside Park nearly a half-century ago. By noon on a Saturday or Sunday, scores of buses would line Evesham Avenue, delivering city folks from Philadelphia and as far away as Newark, New York and Baltimore. They were a hungry lot and eager to savor the ribs smothered in barbecue sauce, along with fried chicken, buttered corn on the cob, collard greens, corn bread, potato salad and sweet potato pie. After eating their fill, folks could ride on various amusements, go swimming, play baseball, ride on the go-carts or simply relax on a blanket under a tree in the wooded area surrounding the park.
July 13, 1988 |
"If you gorm bahl croppy, pike to Boont!" That is to say, in an unique American lingo, if you enjoy eating really fine barbecued lamb, come to Boonville. Boonville is a small town in the center of Anderson Valley about halfway between Cloverdale and the coast in Mendocino County, Calif., some 100 miles north and a little west of San Francisco. This is not the same Boonville that you've seen on TV where Fess Parker lives. This Boonville was named after W.W. Boone, one of Daniel's kinfolk.
August 10, 2010 |
Alexander "Butch" Lupinetti, 69, of Mount Laurel, a South Jersey barbecue legend who competed nationally for 20 years, racking up more than 600 awards and beating celebrity chef Bobby Flay in a Food Network cook-off, died of a massive heart attack Wednesday, Aug. 4, while vacationing in Pompeii, Italy. With an Italian father, Mr. Lupinetti grew up on pasta, tomato gravy, and meatballs. He would help his mother chop and peel vegetables, and his father prepare fresh meat. The Lupinetti family lived on a Pemberton farm that raised chickens and hogs.
July 12, 2012 |
3- to 5-pound whole chicken Kosher salt and ground black pepper For the barbecue sauce: 6-ounce can tomato paste 5 tablespoons agave syrup 3 tablespoons olive oil 5 tablespoons cider vinegar 1½ tablespoons Dijon mustard 1 teaspoon kosher salt 2 teaspoons ground cumin 1 teaspoon cinnamon 1 teaspoon garlic powder 1 teaspoon Worcestershire sauce ½ teaspoon ground...
June 2, 1991 |
Now that the weather is nice, a number of completely predictable things are about to happen. Anybody lucky enough to own a convertible will put the top down, splash on the sunscreen and drive around, just for fun. Anybody lucky enough to own a swimming pool will be hanging around it at every possible opportunity. And people lucky enough to have a boat and a place to sail it will be out on the water feeling the wind in their hair and the salt spray in their face. So what about the rest of us?
June 17, 1987 |
It is very often possible when purchasing meat to make considerable savings, and eat better in the bargain, if you try to make every cut that you buy "come to the table twice. " Let me give you an example. "Tis barbecue season right? And one of the favorite cuts for the barbecue grill is pork ribs. There are a number of different types from which to choose - back ribs, "baby back ribs," "country style ribs," even "boneless pork ribs" (that somehow seems a contradiction in terms to me - but anyway)
September 2, 1986 |
Union leader Henry Nicholas was busy poking chicken wings and spare ribs over a hot, smoky pit yesterday and telling all who would listen that Philadelphia is lucky to have W. Wilson Goode as mayor. "He's been a great leader," said Nicholas, president of the National Union of Hospital and Health Care Employees, AFL-CIO, as well as its local union, District 1199C. "The city's bond ratings are up, and more people are working this Labor Day than at any time before," he added.
September 3, 1986 |
Norm Eggen did it again! For the fourth straight year, which in this case is "since the beginning of time," Norm and his talented crew from the "Old Country Deli" won top honors, "People's Choice," at the Fourth Annual San Luis Obispo Rib Cook-Off. Ribs, barbecued ribs, are big in San Luis Obispo. They are served by the thousands every Thursday night on Higuera street when the street is blocked off between Osos and Nippomo. Local farmers bring in pickup loads of fresh produce and set up stalls along both sides of the street.
August 4, 1992 |
Brownie's Lodge isn't exactly what you'd call fancy. In fact, the longtime Bargaintown institution is downright homely. The main bar is in a plain wooden shack, with decor that can best be described as nouveau rustic. The folks who hang out there, many of whom arrive in pickup trucks or on motorcycles, aren't the ones you'd expect to find in a glitzy disco. No matter. Brownie's is one of the most popular spots at the Shore. And although other establishments have attempted to emulate the place's down-home, no-frills charm, the lodge remains in a class by itself.