f
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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
?
•