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Carlo Klemm

St Nicholas BBQfest announces 2015 dates and new organizational sponsor

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Carlo Klemm

St Nicholas BBQfest announces 2015 dates and new organizational sponsor

By Nicole Boone -  News13 News Anchor

 
Apr, 9, 2015
 
 
Excerpt:  CONWAY, SC (PRESS RELEASE) -

St Paul's Apostolic Church, the founding sponsor of the St. Nicholas BBQfest, is excited to announce the 11th annual festival will be under the leadership of Conway Area Philanthropists, a not for profit organization.  

St. Paul's Apostolic Church founded the Festival in 2004, starting in the Church's Main St. parking lot, the event grew to an attendance of over 8,000 in 2014, and event was nationally televised on the Discovery Network, Destination America, as a pilot show for the proposed series “Holy Smokers”.   Also that same year the BBQ cook off was enhanced with the “War between the States”, a competition of bragging rights between North and South Carolina pit masters.  2015 saw the BBQfest move to Conway's Riverfront Park where it will be held this year October 23rd and 24th 2015.

“We have seen this Festival grow from meager beginnings to a regional event attracting participants from multiple states.  We believe the BBQfest will now have the ability to continue aiding those in our area deserving our assistance with an even greater impact” stated Barbara Dickens and John Wilkins co-chairpersons.    

BBQfest 2015 will offer arts, crafts, vendors, commercial opportunities, sponsorships, food and of course some of the best BBQ offered anywhere!

“We are very excited to inherit such a great event and look forward to growing, while enhancing the activities and fun.  We will focus our efforts to benefit Horry County Disabilities and Special Needs, and look forward to seeing you in October” stated George Ulrich. 

Soon applications will be accepted for vendor booths and sponsors, for more information please contact George Ulrich 843.385.1724

 

SOURCE

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Michael Rielly

I wonder what Nicholas would think about a BBQ cook off in his name?

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Carlo Klemm

Well Mike, it's been going since 2004 and 8000 people attending.What a ministry opportunity! And what an opportunity for a St. Nicholas /Santa portrayor.    That's why I put it up. 

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Santa Laureate

My Take on this subject:

 

 I feel that St Nicholas would not have a bit of trouble with this because it is to benefit these folks. He always stepped in to help .

We will focus our efforts to benefit Horry County Disabilities and Special Needs, and look forward to seeing you in October” stated George Ulrich.

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Carlo Klemm

Digging deeper......they have a St. Nicholas, or at least had one in the past. 

 

pict2.jpg

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Michael Rielly

I'm not criticizing. It just struck me kind of funny to see BBQ and St. Nicholas in the same sentence is all. Sort of like Holy Mary Chili Cook-Off or Steak Fry for Jesus.

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Santa Vern Crawford

Our local congregation here in the Texas Hill Country, St. Peters Episcopal Church, has a group of men called the "Holy Smokers"  who often prepare meats for church functions.

 

Hugs,

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Ol Santa

Now I gotta' tell you guys...

 

        ...Ol Santa here.   I just have to tell you that if this Santa was going to a Bar-B-Q, it would be total disaster.   You

see, I simply love to eat...especially Bar-B-Q.

 

        Now just about fifteen minutes after arriving and spending the first five minutes going around, shaking hands and

saying my "Howdy's"...the next ten minutes would be spent just eating then you'd see me up to my elbows in Bar-B-Q

sauce, with some dripping off my beard, mustache, down the front fur of my Jacket and sleeves...Lordy, Lordy; what a

mess.

 

        The cleaners would have "the Big one" when I brought it in to be cleaned!   Sure, I eat cookies when the kids bring

them in for me to eat.   It would be rude not to.   Why, shucks, I can eat cookies with my gloves on.   

 

        But, Bar-B-Q...not so much.   Quite frankly, I don't know what I'd do if some little tyke brought me in a great big

ol' pork rib smothered in a sweet, tangy sauce.   (Are you gettin' hungry yet?) 

 

        I gotta' go.   This post has gotten the best of me.   I'm going out and fire up the grill right now and have the bride

grab me a slab of pork ribs outta' the freezer.   I'll put those "puppies" on the grill for a couple of hours at about 200o

and let 'em slow cook while I lay in my hammock and sip a cool mint julep or two. 

 

Signing off for now!   Talk to y'all tomorrow...the Bar-B-Q is calling.

 

Ol' Santa

Edited by Ol Santa

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Cynthia Lewis

At least its not spaghetti....

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Santa Laureate

that was funny and yes that sauce spaghetti or BBQ and white beards----OH MY!!! Now my BBQ is a dry rub from the King Ranch in Texas

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Ol Santa

Well now there Santa Laureate...

 

        ...Ol' Santa here.   Em, em, em!   Boy, those ribs last night were great!   No mint juleps; just a 24 oz. Fosters at my side.

Man, what a way to go!   Oh sure, I use a dry rub too before I put 'em on the grill.   Shucks, almost everyone down here in

Texas does that.   But when they're about to come off the grill that's when you 'paint' on the sweet sauce.   Like I said

before...em, em, em!

 

        We make a lot of our own dry rub down here.   Really ads to the flavor.   We start with a lot of Garlic Salt and some

Garlic Powder on a sheet of waxed paper; then throw in some Smoked Paprika; add some table salt and fresh ground pepper

and mix it up real good.   Then pick up the waxed Paper and pour it all into a large salt shaker.   You can use as much as you

like but we've found it's best if rubbed on sparingly!

 

        NOTE: - Whatever you do, take care to not do any rubbing with a bare hand that has a small cut on it.   This stuff can

really sting!   Of course, that's one reason I have the cold Fosters handy!

 

Ol' Santa 

 

P.S. - Well, what did you think I'd use the Fosters for?

Edited by Ol Santa
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SantaCoreyB

geez and all I have out here is a Memphis bbq place. that or a Arby Q.

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Ol Santa

Howdy there SantaCoreyB...

 

        Ol' Santa here.  Memphis Bar-B-Q is pretty good too.   On a scale of 1 to Texas...it's about an 9.   You have to understand

any Texan that likes Bar-B-Q from outside the Great State o Texas is considered to be just a little bit off his rocker, shall we

say.

 

        But as an experienced Bar-B-Q Aficionado and one who travels a lot, I gotta' tell ya' that I've tried the best efforts of

those who profess to be experts in their field in Memphis, St. Louis, Kansas City, Chicago and even over in the Carolinas; and

while they're all pretty good, it's tough to decide who is second best; although Memphis is certainly in the running!  

 

        So, I guess I'll just have to hit the road again on another Tasting Trip to see if I can come to a definite conclusion.   Now

lets see, you're in Las Vegas, right?   Do you rub or use sauce of both?   If that's the case, send me a PM with an address and

I'll drop in next time I'm in your area.

 

Ol' Santa 

    

Edited by Ol Santa

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Santa Laureate

Shucky darn  O'L Santa  a real BBQ How bout a pitchfork fondue texas style

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Santa Vern Crawford

Hey there Ol' Santa,

 

Is Gaylen's BBQ still operating on Collins Street in Arlington?  If so, as a young boy, he was taken under the wing of Angelo's BBQ on White Settlement Road in Fort Worth, and when Gaylen went out on his own, he followed all the tricks Angelo taught him.  Havent had a chance to drop in on either establishment for way too long, but I still judge BBQ by their standards, which has the bar set way high.  

 

Yum, yum, yum!  My mouth is watering just thinking about a big thick serving on a jumbo bun with a 5/16 inch slab of cheddar...

 

Hugs,

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Santa Bruce Geron

St. Nicholas did revive the Three Brined Boys, so a BBQ in his honour isn't too far off.

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Cynthia Lewis

I've never lived anywhere but Texas but Memphis style is hard to beat.  Red, Hot & Blue.  Even our PICKY daughter will eat there.

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Ol Santa

Oops!

 

        Ol' Santa here.   When I was ramblin' on about making a Bar-B-Q rub, I totally forgot a generous bit of Cinnamon.   Now I

like cinnamon, so somehow I find myself adding about 20% more of that compared to all the other ingredients.   Besides, it

adds nice color to the rub.

 

        NOTE: to Vern Crawford - Gaylen's Bar-B-Q on Collins was great.   Used to eat there regularly...even would take my clients

by there and never got a bad remark from anyone.   Now, Angelo's is still going strong and why not?   It's always in the top 2 or

3 when anyone rates Dallas / Fort Worth Bar-B-Q.   Still in the same ol' rundown building near the Trinity River in Fort Worth.

We'll be seein' ya' in a week or so!

 

Ol' Santa

Edited by Ol Santa

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Santa Vern Crawford

Howdy Ol' Santa,

 

Santa Morris arrived at our place, and we are planning on hitting the road sometime tomorrow morning, and will touch base with you once we are on the road.  If it looks like the timing will work out right, we will see you tomorrow.

 

What a great community.

 

Hugs,

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Santa Laureate

This old Santa has had the privilege of Cooking with the infamous " Chuck Wagon Gang" and became an Honorary member of Same. Cooked all over Texas from Houston to Lubbuck to Borger. Also in Vail Colorado and the Queen Mary in California for THUMBS. Reckon i can cook a little . Still have my pull behind BBQ trailer.

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