Rock & Rib Festival opens.
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9/18/2009
Willingham’s World Champion BBQ, Memphis, Tenn.John Willingham serves his ribs “Que dry,” with sauce served on the side. He believes it’s the only way for tasters to appreciate his legendary dry rub. His “Cool Breeze Sauce” is a hot one, leaving heat connoisseurs raving. Coyote Roadhouse, Chicago, Ill. Coyote Roadhouse is home to the Howling Coyote BBQ Team, which has been serving barbecue since 1989. They specialize in St. Louis-style pork spare ribs, smoked and slow cooked. The team has won national and international competitions and boasts more than 60 years of combined professional cooking experience. Rasta Joe’s Jamaican BBQ, Plymouth, Ind. Joe Alexander, “Rasta Joe,” serves Jamaican-style pork and chicken and has been barbecuing for more than 30 years. Rasta was recently featured by the Food Network at the National Rib Cook-Off in Sparks, Nev. Johnson’s BBQ, Chesapeake, Va. Home of the “Thermonuclear Sauce,” Johnson’s BBQ makes sauces, dry rubs and uses smoking techniques. Johnson’s has won more than 120 national awards in the last five years. The Rock ‘n Rib Festival is free Friday before 1 p.m. and $3 per person all other hours. Children under 12 get in for free.«
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Aerospace
