2013 QUARTERLY MEMBERSHIP MEETING
WE HAD A GREAT MEETING, BUT WE STILL HAD A LOT OF ROOM FOR ANYONE THAT WOULD LIKE TO ATTEND IN THE FUTURE, AND AS YOU CAN SEE BY THE MINUTES BELOW THERE WERE A LOT OF ITEMS COVERED FROM NEW EXEC. BOARD MEMBER ELECTIONS ( which will have all the necessary information posted to it's own page) TO THE 2013 STATE BBQ CHAMPIONSHIPS, WITH OUR NEW SPONSERS GENES DODGE RAM TRUCKS.
AND AFTER THE MEETING WE HAD A FANTASTIC DEMO. ON HOW TO BUILD YOUR OWN BARREL SMOKER BY
PITMASTER: CLINTON HANSEN
TEAM: BURLES Q
THANKS CLINTON GREAT JOB
(we are going to try to get ninstructional video made of Clinton building a smoker so we
will keep you posted on that)
SO THE WEATHER WAS GREAT THE FOOD WAS TASTY, AND THE COMPANY WELL YOU JUST CANT GET ANY BETTER , SO THE NEXT QUARTERLY MEETING WILL BE AT THE FAIRBANKS PIONEER PARK ON JULY 19th HOPE THAT YOU CAN PLAN TO ATTEND
THANKS AND HOPE TO SEE YOU AT THE PARK
(All of the who's what's where's and when's about the 3rd QUARTER AKBBQA GENERAL MEMBERSHIP MEETING WILL BE POSTED SOON)
(note these minutes have yet to be read and approved)
April 19, 2013
Alaska BBQ Association 2nd Quarter General Membership Meeting
6:00 p.m. Pioneer Hall
Board members present: David Pruhs, Marilyn Nigro, Shelly Deckard, Bill Gibson, Anthony Minderman, Lori Bodwell, Gene Gustafson, Allen Shaw, Karen Schuster. Absent: Murray Richmond.
17 members were present for the meeting. Potluck started 6 p.m. The meeting started at 6:30 p.m.
Minutes from January 25, 2013 1st Quarter General Membership Meeting were approved as read. Marilyn gave the treasurer’s report as $5,760.66 in our checking account and $389.20 in our Pay Pal Account.
Shelly reported 14 paid members in our organization.
Dave reported that Anthony helped get us Gene’s Chrysler & Ram Trucks as a sponsor and he and Gene signed a contract with the company and we have received the first of three checks. Dave reported that the bi-annual report got done and was updated, It is good until July 2, 2014. Holly King, CPA, will take a look at our Federal tax exempt status as we received a letter from the IRS regarding this issue, but it may have been in reference to our 501c3 application and not our 501c4 approval. Insurance is due May 13. Our new policy is $850. Bill moved we pay. Motion carried.
Dave declared the office of vice-president vacant as he spoke with Murray Richmond and Murray cannot fulfill his duties in that office as his work schedule prohibits him of attending meetings. He will not be competing at State Competition as he is getting married that weekend. The decision as to a replacement for this office is tabled until our next general membership meeting, July 19, 2013. The following offices are open for nominations: Vice-President (1 year left of term), Secretary, Treasurer. Event Coordinator (Allen Shaw agreed to continue in this office), IT/Communications (Bill Gibson agreed to continue in this office), Membership (Shelly Deckard agreed to continue in this office), also nominated is Clinton Hansen; Vice-President, nominated were Clinton Hansen and Steven Beazer. Steven Beazer has not accepted this nomination at this time.
Dave announced he’ll be cooking for Stone Soup on June 29 as a fund raiser and invited anyone to join him. On July 16 he’ll be smoking tri-tips at Old U Park Elem. School. He invited anyone who wanted to help him, to join him. Solstice will be Sunday, June 23. Gene and Jeff are in charge. Much help is needed for that day. State Competition will be Friday, July 19 with arrivals, team set up, cook’s meeting and our 3rd General Membership Meeting & voting of officers; Saturday and Sunday with competition, judging, and awards. Turn in times will be 30 minutes apart. Gene & Allen will be in charge. They will need much help, including help with inputting info, especially on Sunday. We are thinking of 40 gift/goody bags. We are hoping awards can be presented around 3 p.m. but will depend on the governor’s schedule. Event Advertising will be mainly through radio ads and fliers around the state. Shelly will check into the feasibility of engraving a moose shed for the grand prize. Also, wooden plaques and framed certificates will be presented. There will be $10,000 in money and prizes for winners of the 2013 State Competition.
Six teams are committed to the Fair BBQ in August. Allen & Dave will contact the new fair administrator regarding this. It was suggested we have fliers available at the state competition so more teams could participate in the Fair BBQ.
Allen asked of the possibility of the BBQ Association helping do a fund raiser to help his stepson who has no medical insurance and is fighting testicular cancer. This idea was well received. More information is to come.
Anthony moved & Gene seconded. The meeting closed at 7:25 p.m.
Clint Hansen demonstrated how to make a smoker from a 50 gallon drum. This type of smoker is very interesting and affordable.
Next general membership meeting is Friday, July 19, 2013.
( PLEASE DRIVE SLOWLY WHILE INSIDE THE PARK )
( DRIVING DIRECTIONS )
( PARK MAP )
Anthony & Gina’s Southwestern Texas BBQ Rub:
South Western Texas BBQ RUB
Light Brown Sugar 1/2 CUP
Smoked paprika 1/4 CUP
Black Pepper 1 TBS
Smoked Sea Salt 1 TBS
Chili Powder 1 TBS
Garlic Powder 1 TBS
Onion Powder 1 TBS
Red Jalapeno Chili Pwdr 1 TBS
Cumin 1 TBS
Oregano 1 1/4 TBS
(FOR VERY HOT AND SPICY RUB ADD 1 TBS OF GHOST CHILI POWDER )
Dave’s Coca Cola BBQ Sauce:
Saute 1 onion chopped & 3 garlic cloves in butter until soft
Add: 2 cups catsup
6 oz. coke
1 T. Worcestershire
1 tsp. Dijon mustard
2 T. white vinegar
3 T. soy sauce
Simmer 1 hour.
1 BOITLE ( 16 oz ) OF KETCHUP
1 CUP APPLE CIDER,
2 TABLE SPOONS WORESTERSHIRE SAUCE
l TABLE SPOON MOLASSES
l TABLE SPOON CIDER VINEGAR
l TABLE SPOON SOY SAUCE
1/2 TEASPOON LIQU!D SMOKE
L1/2 TABLE SPOONS DARK BROWN SUGAR
l TABLE SPOON GRANULATED SUGAR
1 TEASPOON CAYENNE PEPPER
1/2 TEASPOON CELERY SEED
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON CLOVES
1 FUJ! APPLE (OR OTHER) SLTCED UP
COMBINE ALL INGREDIENTS IN A LARGE, HEAVY, NONREACTIVE SAUCEPAN AND
STIR OR WISK TO MIX. BRING SAUCE TO A BOIL OVER MEDIUM HIGH HEAT.
REDUCE HEAT TO LOW AND GENTLY SIMMER THE SUACE FOR APPROXIMATELY
20 to 30 MINUTES.
TRANSFER TO A GLASS JAR. LET COOL THEN REFRIGERATE. LET THE SAUCE
FLAVOR UP FOR AT LEAST 3 DAYS PRIOR TO USE. REMOVE APPLE PARTS. SAUCE
WILL KEEP FOR SEVERAL MONTHS.
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