The Not Riverfest open line; plus barbecue tips | Arkansas Blog

Sunday, May 29, 2016

The Not Riverfest open line; plus barbecue tips

Posted By on Sun, May 29, 2016 at 4:58 PM

click to enlarge screen_shot_2016-05-29_at_4.49.31_pm.png

Have you felt something out of synch this Memorial Day weekend? I miss Riverfest, even though I rarely attended. But it was always THERE, if need be.

When the rain rolled in this afternoon, I thought: "Darn. Too bad for Riverfest." But no problem. The revamped music festival is NEXT weekend.

This much hasn't changed. Here's an open line.

Food notes: Rick Freeland (Cross-eyed Pig and various other restaurants) set up a portable smoker at the Kroger in the Heights this morning and said he'd be turning out hundreds of race of ribs and pork butts before the weekend is done. It's sold in the deli when there's leftover after he packs up. Also: Noted that Silvek's, the three-decade European bakery in the same store, is selling out its final stock, with closure set Tuesday. The Pupkowskis will be missed in their retirement. Man, that had to be hard work day in and out.

And speaking of barbecue, some good tips from a food scientist on tenderizing and cooking meat from Vox. Defies some conventional wisdom on salty marinades and searing meat. Beer can chicken for me tomorrow night. I think I have it down. Start with a small chicken — 3 pounds top. Season well inside and out. Build a mighty fire in the two charcoal compartments on a Weber kettle. Stick chicken on can of beer. In about an hour, I have a chicken with a crackly skin and moist meat.


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