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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 28, 2000)
f Page 4 4 June 28, 2000 Summer Fun B. Don’t rush!...Slow cook your meat. C. Finish the meat on a grill (preferably Mesquite). • Campbell’s Bar-B-Que 8701 SE Powell Blvd. Portland, OR For restaurant hours, info: 503/777- 9795 • C annon’s Rib Express 3328 NE Killingsworth For restaurant hours, info: 503/288- 3836 A. Good product...good cuts of meat: beef, pork, lamb, etc... is very essential). B. Good fire. . .the source of the fire if just as important. C. Maintain an excellent integrity. The name of ones BBQ business name is #1. Casey’s Bar-B-Que Kitchen 839 N Lombard For restaurant hours, info: 503/289- 8738 Chuck Hinton Rib Express 3328 NE Killingsworth For restaurant hours, info: 503/ 288-3836 • CoffeeNet ♦Of Mr. Browns Bar-B-Que 10249 NE Clackamas St. For restaurant hours, info: 503/ 255-0028 • C zabas's Bar-B-Q 5907 N Lombard Forrestaurant hours, info: 503/240- 0615 • Dixons Rib Pit 923 NE Broadway 503/460-2713 5804 N Interstate 503/289-6062 Call for restaurant hours, info • Doris Cafe 325 NE Russell St. For restaurant hours, info: 503/ 287- 9249 A. Grill barrels give the most flavor. B. Do not over-season meat. C. Side dish recommendations: potato salad, mac & cheese, or greens. • My Brothers Bar-B-Que Portland Saturday Market, Rose & Waterfront festivals, catering, retail sauce. • M r. B row ns B ar-B -Q ue Sauce For retail locations, info: 360/574- 1755 • R.D. & E.K. ‘s 4236 N Mississippi For restaurant hours: 503/281 -3926 • Sweetwaters Jam House 3350 SE Morrison For restaurant hours, info: 503/233- 0333 • Tennessee Reds 736 N Lombard 2133 SE 11* For restaurant hours, info: 503/ ÏEije Ç ortlanô ©bseruer Focus T h e A-B-C’s o f Q-U-E Barbeque tips from a master • The Right charcoal, for professional re sults use only mes- quite lump charcoal. The difference be tween briquets and lump charcoal are that briquettes are made with up to 50% sand or clay filler, Lump charcoal will last longer and bum more evenly. • Meat should be a dark mahogany color when prepared to perfection and the m eat should pull away from the bone. • M esquite lump charcoal works equally well for all meats. • For extra flavor use a combo of mesquite charcoal and mes- quite, hickory, etc. hardwoods, any hardwood will do, even a piece of cherry from your back yard. • And importantly, do not add your sauce until after you cook your meat. Most sauces are made with a great deal of sugar and the sauce will bum. You can contact Paul the Charcoal Man at NW Cooking Woods, %100 m esquite C harcoal at 503.254.0774. <EE|c flurtlanb (ObBeruer recom mends his product. You Could W IN $1,000,000! Enter The Lucky 6 EVERY PERFORMANCE at Multnomah Greyhound Park N o purchase necessary. See official rules a( the P ark M u tt be present to win. Wednesday-Saturday, 7:30 p.m. Sunday Matinee, 1:00 p.m. July 4 & Labor Day Matinees, 1:00 p.m POST TIMES: (503) 667-7700 • N.E. 223rd & Glisan FREE PARKING FREE AD M ISSIO N - ¿LUCKS' www.MultnoinahGreyhoundPark.com 19th A n n u a l M t . H ood F estival r Clarence “ Gatemouth Brown \ p r e s e n te d by V í I $ T esoro P etroleum C o r p o r a t io n AUG < 2 -t£ 2 0 0 0 M t. H o o d C o m m u n ity C o lle g e • G re s h a m , O re g o n FEATURING 289/4711 • Tropicana Bar-B-Que 3217 N Williams For restaurant hours, info: 503/ 281-8696 • Yam-Yams 7339 NE MLK, Jr. Blvd. For restaurant hours, info: 503/ 978-9229 Dem’ Bones!!! Pork Loin: Country Style: Prepared from the blade end o f the loin. Baby Back Ribs: Originating from the blade and center section of the loin. Pork Spare Ribs: From the belly, trimmed and contains at least 11 ribs. Rib Tip: Small, meaty pieces that have been cut from pork spare ribs. Beef Ribs: Generally will consist of seven ribs. They are removed from the prime rib during the boning process in making a bones and tied rib roast or when boning for lip on Patricia Barber • Beacock’s All-Stars Terence Blanchard • Michael Brecker Regina Carter • Rosemary Clooney Duke Ellington Orchestra under the direction of Paul Mercer Ellington • Stefon Harris Jazz Times 30th Anniversary Super Band featuring Randy Brecker, Bob Berg & Joey DeFrancisco • Kevin Mahogany Jenna Mammina • Carlton Jackson/Dave Mills Big Band with guest vocalist Linda Hornbuckle John Pizzarelli • Tower of Power Dave Stryker • McCoy Tyner • The Yellowjackets Denny Zeitlin A David Friesen plus the KINK fm 102 Friday Night Blues with Clarence “Gatemouth” Brown Big Band James Cotton • Shemekia Copeland Lloyd Jones o TESORO K* >9 C hoose fro m th e ec ono m ical 3-Day G en eral Admission Pass to Single-Day Reserved and G eneral A dm ission tickets. Tickets are available at all F A S T IX X locations, plus B orders Books & Music stores (G e n e ra l A dm ission only), on th e w eb at w w w .m th o o d ja z z .c o m , o r by calling (5 0 3 ) 22 4-84 99 o r (8 0 0 ) 992-8499. H8GUE 'WEEK C ri JÄ . W ELLS FARGO T omn W* or Power ALL SEATS N O W AVAILABLE —~ BORDERS V Stefon Harris $ 0 jC r» Paul Mercer Ellington Hotel reservations A visitor information I 87 PORTLAND ( I 877 678 5263) ToM-frw '8 9 .1 JaaWnes u Brlanwod Inn dC AA MEIER & FRANK ? •