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Great Southern Tailgate Cookoff

addisonI am just back from the Great Southern Tailgate Cook-off and am I ever full!  I don’t think I’m going to need dinner.  I had the opportunity to be Celebrity Judge of the Backyard BBQ Competition and a guy can eat a lot of meat when judging.

I am amazed at the variety of cooking apparatus that these competitors use.  Many of them have big motor homes with stainless steel kitchens and the back wall folds down so that the smoker rolls out on rails.  The have automatic pellet feeders so that the fire stays the same temperature all night and they can sleep.  Amazing stuff.

What really caught my eye was this set-up.  Talk about low tech!  A metal frame with a small fire in the middle, meat stacked on the frame.  And the guy doing the cooking?  Background of the photo, on a lawn chair fast asleep.

The bands start at one o’clock.  It is time to get down to Main Beach for some fun, live music and great food.

"Keep Calm and Drink On" Pub Crawl

addisonAnother great event has just been announced! As if the Great Southern Tailgate Cook-off, the Jazz Festival, the Blues Festival and all the other music events aren’t enough, we now have the “Keep Calm and Drink On” Pub Crawl. 

The Crawl takes place on the Sunday of the Labor Day weekend so you get the holiday Monday off of work to recover.  You can join hundreds of other pub crawlers, get drink discounts at ten local bars and enjoy live music along the way.  Tickets can be purchased at Café Karibo (904-277-5269).

Great Southern Tailgate Cook-off

addisonThe Great Southern Tailgate Cook-off is only 11 days away and I am getting really excited about this year’s event.  This is the event’s 4th year and it really has turned into a major barbecue competition. 

As an added bonus this year I am going to get first dibs on the barbecue ribs because I have been selected as a Celebrity Judge.  In this case the word Celebrity, I’m pretty certain, refers to my lack of training in professional barbecue judging.  Maggie Doone is more of a celebrity than I am but it would be mayhem to put her in a tent full of barbecued ribs and chicken.

Mark your calendars for a weekend of fun, music and great food!  August 23rd and 24th.  www.gstailgatecookoff.com for more info.

Maggie Goes to the Dog Star

We swung by the Dog Star Tavern today on our walk.  Crystal, the Sunday daytime bartender, is really going all out with the garnish on her famous Bloody Mary.  The garnish includes bacon, an olive, cheese, jalapeno pepper, red pepper, lime olive, celery, and yes, right on top is a Krystal burger.  It is almost a lunch buffet perched on top of a really good Bloody Mary.  Maggie was ready to launch herself over the bar at the garnish.  Did you say “bacon”?

To all of our Canadian followers….  A Bloody Mary is just like a Bloody Caesar except they use tomato juice instead of Clamato juice.  The same garnish can be used either way.  

New Bubbles at the Addison

After another brutal afternoon of wine tasting on the Addison’s veranda we have decided on some new additions to our Happy Hour adult beverage list.  Soon we can celebrate the Italian lifestyle (that is right off of the Mionetto brochure) with semi-sparkling wine cocktails.  The Mionetto Spriz has flavors of orange and enticing herbs (again, their brochure!) and the Ugo has notes of elderflowers and other natural flavors.

We’ll be serving these new cocktails on the veranda just as soon as we get them delivered.  Splits of the Spriz and Ugo will also be available along with splits of a Prosecco and Moscato in what we call a “Bucket o’ Bubbles” for you to share on your own porches.  Sparkling, sweet and delightful.  Just like me! 

Chicken on a Can

We are constantly expanding our kitchen repertoire at the Addison.  Usually the experimentation is for the guest menu but once in a while we like to try new food for our own personal meals.  Today was such a day.

Today I celebrated the end of one of my years (57th) and the beginning of another.  Lee, number 1 daughter and Addison’s Operations Manager, presented me with a Beer Can Chicken cookbook.  For those of you unfamiliar with the concept, you use a can of beer as a roasting stand by sliding the chicken over the opened can of beer.  Then you stand the chicken on your grill (I use charcoal) and cook away!  The steaming beer keeps the meat nice and moist through the process.

There was no time like the present so I lit up a pile of charcoal and cooked up a chicken.  I started basic, having never done this before, but the results were impressive.  Moist meat, evenly cooked with a delicious flavor that you just don’t get without a can of beer stuffed up inside the bird.  Not a lot of work either.  Once you get it set up you just leave it to cook without flipping or fussing.

Yes, the can you see sticking out of the bottom of the chicken is a 16 ounce Pabst Blue Ribbon can, my personal beverage of choice.  I didn’t think a smaller can would work but the 16 ounce tall-boy fit perfectly.  Next week….  Chicken Tandoori!  I just have to find some Indian beer.

Trivial Pursuits

We wandered down to HalfTimes Sports Bar last night to join in the team trivia night.  We met up with a couple of friends and formed the most trivial minded team in the history of the sport.  We were in the lead all through regular play but blew it on the last Final-Jeopardy type question.  A great time was had by all.

Presenting to you, in the photo, Team Le Cloaf, with Smilin’ Liz, Julie from Le Clos, Shannon and myself.  That is John and Bretta in the back of the photo.  Together they run HalfTimes and seem to be having a good time doing so.

Here is a trivia question for you…..  When is the last time Shannon and I played team trivia?  Hint: It was at Luigi’s bar in Kelowna and we weren’t married yet.

Putt Putt Old School

John, from HalfTime Sports Bar, invited me to join their team for an evening of league putt putt.  About twenty teams participate, mostly from downtown businesses, every Tuesday night through the summer. 

This is old school putt putt played on a retro course down by main beach.  No waterfalls, animatronic dinosaurs or even windmills, just stretches of green carpet, ramps and blocks of wood for obstacles.  Check it out the next time you are at the beach.  They even serve ice cream.

We were playing against Blue Moon Pizza, a real locals favorite restaurant.  It was close but we managed to beat them and ended up about mid-field overall.  I even managed to sink a couple of holes in one.

A Great Music Weekend Coming Up!

A big music weekend coming up!  The tunes start of with the Beech Street Blues Band (photo) playing a free street concert on Friday evening.  This is part of the Sounds on Center concert  series that is played down at the end of Center Street on the first Friday of each month throughout the summer.
On Saturday we have the Going Coastal Music Festival in Central Park, just a couple of blocks from the inn.  There is a big rib cook off all day long and the music gates open at 5PM.  The concert features KloB (soul for the upside down blues man), Zack Deputy (island infused drum and bass) and Grandpa’s Cough Medicine (Bluegrass).

Lots of great music with something for everyone!

Memorial Day Weekend

There was a good sized crowd at the Armed Services Memorial in the marina this morning for the Memorial Day service.  Arte, US Army veteran and daytime bartender at Sandy Bottoms, gave a stirring speech remembering those who have given their lives in service of their country.

The town is full this weekend with absolutely beautiful beach weather.  Temperatures are in the mid 80s and the humidity hasn’t even shown up yet.  Add a nice ocean breeze and you have a perfect beach weekend! 

While you are out celebrating the long weekend with beach time, barbecues or just hanging out with friends and family please give pause to remember those in the armed services who gave their lives so that we can enjoy the freedoms that we have today.