Jack Daniel Prawns at Tempe BBQ Festival Potluck

I finally got around to editing the March 6, 2009, video my son Brian shot of me making the Prawns in Jack Daniels Beurre Blanc Sauce with Marinated Artichokes and Sun-Dried Tomatoes over Black Calamari Ink Pasta at the Tempe BBQ Festival in Arizona (see prior Blog).   Many of you have asked me what happens in my tent Friday nights so now here’s your chance to see it yourself! Enjoy!

At the Hesperia Golden State Championship on April 3, my potluck dishes will be:

Dish 1 – CBBQA Finger Eggrolls with Shrimp, Ground Pork, Scallions, and Water Chestnuts served with Tangy Chili-Soy Dipping Sauce

Dish 2 – Make-Your-Italian-Grandma-Cry Tennis-Sized Meatballs with Spicy Marinara Coulis over Hand-Made Durum Pasta Noodles.

See past Potluck Dishes here.  Bobby Flay, eat your heart out!