Latest news with #barbecue
Yahoo
2 days ago
- Politics
- Yahoo
What to know about Fancy Farm, Kentucky's annual political picnic
The highly anticipated day of politics and barbecue is almost here for Kentucky politicos and voters. On the first Saturday in August, federal and state elected officials and candidates will gather at a church picnic to meet with Western Kentucky constituents and skewer their opponents before an often rowdy crowd. The event is Fancy Farm, and it's arriving in less than a week. Here's what to know in advance. What is Fancy Farm? Fancy Farm is both a town in West Kentucky and the name of an annual fundraising picnic held by St. Jerome's Catholic Church. The 2025 picnic will be the church's 145th. There's more to the picnic than just massive amounts of barbecue and family activities. Elected officials and candidates have come to dominate the event, delivering short speeches that are often laced with barbs for competitors and members of the other party. The political speaking portion of the picnic started in 1931, when A.B. "Happy" Chandler ran for lieutenant governor and popularized the event statewide. Over the years, the picnic has garnered national media attention for its rousing speeches, which are met with cheers and jeers from the crowd. The picnic also offers signature barbecue dishes, including pork and mutton. Who is speaking at Fancy Farm 2025? Ashli Watts, president and CEO of the Kentucky Chamber of Commerce, will emcee the speeches in 2025. This year, political picnic organizers have made an exception to their traditional rules and invited primary candidates to speak, including those running in the 2026 race to replace outgoing U.S. Sen. Mitch McConnell. Senate candidates U.S. Rep. Andy Barr, former Kentucky Attorney General Daniel Cameron and businessman Nate Morris have all confirmed they will speak on the Republican side. Democratic state Rep. Pamela Stevenson has declined. More: Is Kentucky's Fancy Farm picnic still relevant in a changing political climate? McConnell and Republican U.S. Sen. Rand Paul have not confirmed whether they will attend the event. Neither has Democratic Gov. Andy Beshear. Democratic Lt. Gov. Jacqueline Coleman will not be attending. In a statement, spokesperson JT Henderson said while Coleman appreciates the invitation to speak, she believes "it should be reserved for candidates who are currently on the ballot so they can share their vision for the commonwealth with our neighbors in West Kentucky." Confirmed speakers include: Republican state. Rep. Kim Holloway Republican state Sen. Jason Howell Republican U.S. Rep. James Comer Democratic candidate John "Drew" Williams, running for Kentucky's 1st Congressional District Republican state Agriculture Commissioner Jonathan Shell Republican state Treasurer Mark Metcalf When is Fancy Farm? Fancy Farm will be held on Saturday, Aug. 2. The political speaking portion is scheduled to start at 2 p.m. Central/3 p.m. Eastern. Where is Fancy Farm? Fancy Farm takes place at St. Jerome Catholic Church. The church is located at 20 Ky. Route 339 North in Fancy Farm, located in Graves County. Reach reporter Hannah Pinski at hpinski@ or follow her on X, formerly known as Twitter, at @hannahpinski. This article originally appeared on Louisville Courier Journal: Fancy Farm picnic 2025 date, speakers, what to know Solve the daily Crossword
New York Times
2 days ago
- Lifestyle
- New York Times
Seattle Couple Adds a Slice of Argentina to Their Backyard
The lot behind Cecilia Flombaum and Per Mikkelsen's house in Seattle had always been awkward. The only access to the property, which was trapped in the middle of the block and hemmed in by other buildings, was by an easement through an adjacent drugstore parking lot. But in 2018, when the owner of the land that was used for parking listed it for sale, the couple saw an opportunity. Ms. Flombaum is originally from Argentina and Mr. Mikkelsen is originally from Denmark. Mr. Mikkelsen had embraced Argentine culture during trips to visit Ms. Flombaum's family. In particular, he fell for asado, the country's traditional barbecue, and the ritual around it. 'I love cooking, and I had this dream of a beautiful, amazing Argentinean barbecue in the backyard,' said Mr. Mikkelsen, 48, where they could grill all day long for friends, family and neighbors. The only proper place for that, said Ms. Flombaum, 51, would be as part of a quincho. 'A quincho is an outdoor, detached dining space,' Ms. Flombaum said. 'In Argentina, if you have a house, you'll have a quincho; if you live in an apartment, you'll have a quincho as part of the amenities. It's such an ingrained part of the culture.' Want all of The Times? Subscribe.
CBS News
2 days ago
- Climate
- CBS News
After humid, rainy day, family celebrating in New Jersey park is rewarded with a rainbow
The hot weather and even some rain didn't stop many from enjoying their Sunday night around the Philadelphia area. Under puffy white clouds, casting a line, taking a walk or even hosting a barbecue seemed like the perfect way to spend Sunday afternoon in Cooper River Park in Pennsauken, New Jersey. "We're sending off my grandson to DelVal University," Inez Nock said. "We're so proud of him. We have family and friends that came out." Nock's party eventually had to move under cover after rain started to fall in the park. "The weather didn't want to agree with us, but we're still here," Nock said. As the rain kept on coming, so too did the waterworks of a different kind — tears from a very proud grandma. Finally, there came a break in the clouds and a rainbow spanning the sky. "That's a blessing from God," Nock said. "He is going to watch over him for four years on his new journey of life." After the rain cleared out, many also ventured to Kelly Drive in Philadelphia to get in a workout as the sun was setting. Megan Feick is already thinking ahead to the hot weather on tap for this week and planning how to beat the heat. "Stay cool, everybody, stay hydrated. And you p robably won't see me out here very much," she said. As for George Gordon, who was out for a bike ride, he's taking it all one day at a time, grateful for the present. "I think we always need to appreciate every day that we wake up, air in our in our lungs and strength in our bodies," Gordon said.
Yahoo
3 days ago
- General
- Yahoo
Whether it's meat or veg, here are some tips for your backyard smoker: Jasmine Mangalaseril
"Low and slow" is the mantra for many backyard cooks. If you've added a smoker to your outdoor cooking kit, Dan Dean and Denis Hernandez, chef-owners of Breslau's D&D Smoked Eats, have some tips that will make your smoked foods smokin' hot (even if you're cold-smoking). Large cuts, like briskets, can cook for eight to 12 hours. You can keep them from drying out by adding a water dish inside the smoker, or once a good bark or crust has formed, you can use a mop sauce. Mop sauces can be made with broth or stock, spiced apple cider vinegar, or tallow. "We like to use apple cider vinegar to basically keep the outside temperature lower so you're not overcooking the outside, while the inside's not quite there yet," explained Dean. "You're adding more flavour, but you're also moistening at the same time." Dean suggested brining chicken to help keep it succulent. A generous hand with your seasoning mix solves many under-flavouring issues. Using coarsely ground spices like coriander, cumin or fennel, lets more smoke stick to the food during long, smoky cooks. "When we do our big meats, we season really, really heavy because things will fall off as it's sitting there for eight hours," said Hernandez. "And then, once you tear it all apart, you fold it in and the seasoning mixes with everything." Also, to avoid bitter, acrid flavours from burnt black pepper, add it after cooking. Smoking flavours Just as important with what's going on top of the rack – meat, seafood, fruit or veggie – the quality of what's burning and smouldering under the rack or in the side chamber also counts. "A lot of people use alder for chicken and fish because it's a much milder smoke," said Dean. "They don't want to overpower the fish, but they want to have a little bit of smoke to it." White oak is popular because it burns slowly. Other flavourful woods like cherry or hickory for red meat, apple for pork or chicken, and maple for vegetables can be added. Compound butters (flavoured butters) are a long-held favourite to add flavour to what's coming out of your indoor kitchen. They're equally good on what you cook outdoors. "I'm content with one that just has lemon zest, shallot and chives, or just doing a nice herb compound," said Hernandez. "It's especially good for resting … put your steak down and just throw it on and just let it melt on top nice and slow." You can also think about bringing global flavours to your cookout. Tandoori, Greek, and jerk premixed seasonings can be found in most grocery stores. For a West African feast, suya (aka chinchinga and yaji) mixes can be found online or in some African shops. Hernandez suggested chimichurri (parsley, garlic, olive oil, red wine vinegar, oregano and seasonings), for meats or veg. "You can grill chimichurri, you can smoke chimichurri, you can make a compound butter out of chimichurri, you can do anything." Throw it on the barbie Grilling (hot and fast cooking over a fire), barbecuing (slow cooking over a low flame) and smoking (low and slow cooking using smoke), all fall within the technique of barbecue. Each creates great flavours, but you can also combine them. "We're fortunate there's a section (to our smokers) where we can grill if we need to. We decided to grill our jerk chicken more [in addition to smoking] because it will add a different flavour," said Hernandez. Seafood can be unforgiving. For delicious results, if you're making lobster, Hernandez recommends par-cooking it in the shell. Then separate the meat from the shell, before finishing the meat in the smoker. Root vegetables are fantastic on the grill and in smokers. Hernandez suggested after grilling or smoking rutabaga, pair it with a miso sauce to complement its flavours. If you're thinking about smoking bitter vegetables, remember that they can take on different dimensions. "I don't think greens are smoked or grilled enough. If you have radicchio, when you char or smoke it, that other bitterness that comes into it, kind of milds the [original] bitterness," said Hernandez. "I love this country at this time of year just because there's so much to grill," continued Hernandez. "Just get a fruit you like, or a vegetable, and just grill it. If you don't like it, then you know not to do it again. It's just trial and error."
CBC
4 days ago
- General
- CBC
Whether it's meat or veg, here are some tips for your backyard smoker: Jasmine Mangalaseril
Social Sharing "Low and slow" is the mantra for many backyard cooks. If you've added a smoker to your outdoor cooking kit, Dan Dean and Denis Hernandez, chef-owners of Breslau's D&D Smoked Eats, have some tips that will make your smoked foods smokin' hot (even if you're cold-smoking). Large cuts, like briskets, can cook for eight to 12 hours. You can keep them from drying out by adding a water dish inside the smoker, or once a good bark or crust has formed, you can use a mop sauce. Mop sauces can be made with broth or stock, spiced apple cider vinegar, or tallow. "We like to use apple cider vinegar to basically keep the outside temperature lower so you're not overcooking the outside, while the inside's not quite there yet," explained Dean. "You're adding more flavour, but you're also moistening at the same time." Dean suggested brining chicken to help keep it succulent. A generous hand with your seasoning mix solves many under-flavouring issues. Using coarsely ground spices like coriander, cumin or fennel, lets more smoke stick to the food during long, smoky cooks. "When we do our big meats, we season really, really heavy because things will fall off as it's sitting there for eight hours," said Hernandez. "And then, once you tear it all apart, you fold it in and the seasoning mixes with everything." Also, to avoid bitter, acrid flavours from burnt black pepper, add it after cooking. Smoking flavours Just as important with what's going on top of the rack – meat, seafood, fruit or veggie – the quality of what's burning and smouldering under the rack or in the side chamber also counts. "A lot of people use alder for chicken and fish because it's a much milder smoke," said Dean. "They don't want to overpower the fish, but they want to have a little bit of smoke to it." White oak is popular because it burns slowly. Other flavourful woods like cherry or hickory for red meat, apple for pork or chicken, and maple for vegetables can be added. Compound butters (flavoured butters) are a long-held favourite to add flavour to what's coming out of your indoor kitchen. They're equally good on what you cook outdoors. "I'm content with one that just has lemon zest, shallot and chives, or just doing a nice herb compound," said Hernandez. "It's especially good for resting … put your steak down and just throw it on and just let it melt on top nice and slow." You can also think about bringing global flavours to your cookout. Tandoori, Greek, and jerk premixed seasonings can be found in most grocery stores. For a West African feast, suya (aka chinchinga and yaji) mixes can be found online or in some African shops. Hernandez suggested chimichurri (parsley, garlic, olive oil, red wine vinegar, oregano and seasonings), for meats or veg. "You can grill chimichurri, you can smoke chimichurri, you can make a compound butter out of chimichurri, you can do anything." Throw it on the barbie Grilling (hot and fast cooking over a fire), barbecuing (slow cooking over a low flame) and smoking (low and slow cooking using smoke), all fall within the technique of barbecue. Each creates great flavours, but you can also combine them. "We're fortunate there's a section (to our smokers) where we can grill if we need to. We decided to grill our jerk chicken more [in addition to smoking] because it will add a different flavour," said Hernandez. Seafood can be unforgiving. For delicious results, if you're making lobster, Hernandez recommends par-cooking it in the shell. Then separate the meat from the shell, before finishing the meat in the smoker. Root vegetables are fantastic on the grill and in smokers. Hernandez suggested after grilling or smoking rutabaga, pair it with a miso sauce to complement its flavours. If you're thinking about smoking bitter vegetables, remember that they can take on different dimensions. "I don't think greens are smoked or grilled enough. If you have radicchio, when you char or smoke it, that other bitterness that comes into it, kind of milds the [original] bitterness," said Hernandez. "I love this country at this time of year just because there's so much to grill," continued Hernandez. "Just get a fruit you like, or a vegetable, and just grill it. If you don't like it, then you know not to do it again. It's just trial and error."
