June 21, 2007

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Spicy meat, grilled meat and saucy meat
Break out the bib — it’s Rock N Ribfest weekend
By Susan Ware news@hippopress.com

Barbecue and rock n’ roll — for some people nothing gets better than that.

Rotary Nashua West will hold its annual 5th Annual Rock ‘N Ribfest 2007 Friday, June 22, through Sunday, June 24, at the Anheuser-Busch facility in Merrimack.

The crowd typcically numbers nearly 20,000 carnivores rocking out to local bands while eating some of the finest barbecue in the state.

The Ribfest is broken into professional and amateur teams, which are cooking and competing for an assortment of titles, plus vendors who are serving up a wide variety of barbecue-related eats and competing for the title of “Best Ribs.”

According to Joe Dionne, an event organizer with the Rotary, this year there are 33 amateur teams from around the globe competing.

“It is very exciting to see what these very talented amateur teams come up with,” said Dionne, who also happens to be a certified Kansas City Barbeque Society Judge.

This event is sanctioned by the Kansas City Barbeque Society, which gives it credibility in flame and coal circles. The mission of the society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form. Their goal is to have barbecue recognized as America’s Cuisine, one event at a time.

The competition, now in its fifth year, includes grilling on Saturday and barbecuing on Sunday, which means teams will slow-cook overnight at the site, complete with a 24-hour security detail.

Gov. John Lynch has proclaimed this contest the official New Hampshire State Barbecue Championships.   The barbecue competition will be held on Sunday, beginning at noon.

The meats to be judged will be chicken, pork ribs, and pork butt/shoulder and beef brisket.

In addition, a New Hampshire Grilling Competition will be held on Saturday beginning at noon. The meats to be judged will be fish steak, sausage, beefsteak and grilled fruit.

Dionne said that for die-hard barbecue fans, the place to hang out is the competition area. Teams cook way more food than they actually present to the judges and often hand out samples to onlookers.

“People who have been before know that it is wise to wander around the competition area. That is where you get some fine barbecue,” he said.

Judging will take place on both Saturday and Sunday with awards handed out for each day’s categories at 4 p.m.

And now for the ‘Rock’
It just wouldn’t be a Rock ‘N Ribfest without the rock.

This year’s Rock ‘N Ribfest will feature a teen band competition, along with six other bands that will perform throughout the three-day festival.The stage will be covered allowing performances to continue regardless of weather conditions.

The teen band competition, on Friday, June 22, 4 to 8 p.m., will feature eight under-age, family-oriented bands: Alter Insignia, a rock and metal band from northeast New Hampshire; Bang Bang, an alternative acoustic rock band from Merrimack; Borderline Eleven, a Christian rock and punk rock band from Hooksett; Card Castle Ruins, an alternative and indie rock band from Nashua; Far Fetched, an alternative rock band from Merrimack; Myself Falling Sideways, an alternative jam band with hip-hop elements, from Merrimack; Stubblefield, an alternative classic rock and blues band from Hudson, and The Double Yellow, a rock band from Nashua.

The Reminisants, from Boston, will take the stage, from 8 to 11 p.m., with classic rock favorites.

On Saturday, June 23, Project Mess, a rock ‘n roll cover band from Hudson, will perform from noon to 3 p.m. One Fine Mess, a New England-based blues rock and funk band, will perform from 4 to 6 p.m. Brickyard Blues, a Goffstown blues original and cover band, will perform from 6:30 to 8:30 p.m.

Headlining the event is James Montgomery, blues musician from Rhode Island, with his supporting band. Montgomery will perform from 9 to 11 p.m.

On Sunday, June 24, Mama Kicks will wrap up the festival, taking the stage from noon to 3p.m.

For more information on the bands performing, go to rotaryribfest.org/entertainment.htm. — Erica Febre

D.I.Y. BBQ
Want to create your own prize-winning barbecue? The New England Barbecue Society offers up a variety of recipes for barbecue and barbecued meat accompaniments on its Web site, www.nebs.org. According to the Web site, this recipe for Garry’s 180 Rib Sauce won author Garry Howard first place in ribs at three competitions.

1 large onion, chopped
4 cloves  garlic, chopped
1 28-ounce can tomato puree
1 14-ounce can  whole tomatoes
1 1/2 cups  ketchup
1 cup apple cider vinegar
1/2 cup turbinado sugar
1/2 cup dark brown sugar
4 tablespoons Worcestershire sauce
3/4 cup cheap yellow mustard
2 tablespoons Gebhardt’s chili powder
1 tablespoon black pepper
2 teaspoons ground ginger
1 teaspoon allspice
1/2  teaspoon  mace
1/3 cup honey
1/3 cup Barbados molasses
1 tablespoon paprika
1cup orange juice
2 chipotle chiles in adobo

Saute onion and garlic in oil until golden brown and soft. Add all dry spice ingredients and stir for about 1/2 minute. Add remaining ingredients.

Simmer on very low heat for four hours. The long cooking time is needed to remove the acidity from the tomatoes.

Puree the sauce in a blender or food processor. It is now ready to use.


Rock N Ribfest
What: Ribs, bands and stuff for the kids

Where: Anheuser-Busch, 221 D.W. Highway, Merrimack.

When: Friday, June 22, from 4 to 11 p.m.; Saturday, June 23, from 11 a.m. to 11 p.m.; Sunday, June 23, 11 a.m. to 4 p.m.

How much: Tickets cost $5 for adults. Children 8 and under get in free. Food, games and hot air balloon rides have additional charges. Music is free with entry.

Military Appreciation: Any military family (active, reservist, retired or National Guard) can get in free on Sunday with a military ID. Up to four people can enter on one ID.

Parking: Parking lots are located at Kollsman, GT Equipment and BAE on D.W. Highway and at Merrimack Office and Fidelity on Continental Boulevard. Handicap parking is available at Anheuser-Busch. Signs will direct you to parking. There is a free shuttle serves to and from each lot every half hour.

For more info: Go to rotaryribfest.org.

Rib fight
According to the Ribfest Web site, the list of ribbers for 2007 are:
• T-Roy’s Barbecue of Amherst, N.H.
• Smoken Dudes Smokehouse of Croyden, Penn. (2005 People’s Choice winner)
• Famous Dave’s Pit BBQ of Manchester, N.H.
• Gator BBQ of Ontario, Canada
• Big Moe’s M&M Ribs of Boston, Mass. (2006 People’s Choice winner)
• Stickyfingers of Providence, R.I.
• Aussom Aussie BBQ of Sydney, Australia
• Rasta Joe’s BBQ of Plymouth, Ind.

What’s to eat
Is barbecue not enough for you? No worries — the Rock N Ribfest offers a variety of other eats.
• Sweet Sausages provided by the Sausage King of Nashua
• Onion  Rings & Bloomin’ Onions by the Prince of Rings
• Fried Dough
• Fried Oreos Ice Cream by Brusters Ice Cream
• Italian Ice
• Guzman’s Gourmet Salsa
• Dr. Gonzo’s Uncommon Condiments
• Sweet Blazes Sauces and Rubs
• Fat Boy Marinades
• Boston Nut Roasters
The event will also feature festival fare such as pizza, French fries, hamburgers and more.


6/14/2007 Holy Barbecue

6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki — a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
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09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
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08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
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07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch