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My favorite thing about fancy parties? They almost always include a shrimp cocktail appetizer — platters of giant, plump shrimp just waiting to be dunked into a piquant cocktail sauce.
Allison is the owner of Allison’s Texas Barbecue, 6750 E. Main St., Mesa
Arizona’s largest barbecue, the Great American BBQ & Beer Festival will be piling on the sauce and firing up the grill Saturday, March 22, to celebrate everything that is epic and delicious about 20,000 pounds of pork ribs, pulled pork, brisket and chicken.
CK’s Tavern and Grill was able to collect Christmas gifts for all 100 kids on its Wish Tree. Last year the restaurant provided gifts for 60 kids at Crisis Nursery. This year, with help from the community, they were able to help 100 kids.
Finally, our weather has cooled so we can expand our living spaces to patios, gardens and backyards. After work and on weekends we can retreat outside to enjoy the warm days and cool evening breezes we look forward to from now until next May. Weekends mean we can invite family and friends over for those famous Arizona barbecues. Special celebrations can now be planned such as an assortment of parties, fundraisers or even an intimate wedding.
If you want great barbecue go to Can’t Stop Smokin’. I had no idea how this restaurant was going to be, but decided to try it. I was so glad I did! The place was clean, the employees were friendly, the décor was beautiful and the food was so good and well priced. The brisket was moist and cooked perfectly. Everything I’ve had there has been really good and if you can’t decide the employees are very helpful.
Halloween is the last day to catch most fall festivals around the East Valley.
On Saturday, Oct. 26 at the Disability Empowerment Center artists with disabilities will be showcasing their art at an event sponsored by the Arizona Spinal Cord Injury Association.
In the wake of the downturn that launched in 2008, it’s old news by now that the construction industry took a massive hit. Nearly half of those in the construction business were forced to find work elsewhere. Today, even as the housing market — and by default the contracting industry — rejuvenates, reports over the summer showed a weaker pool of skilled labor available to meet the spike in demand for new homes. But you wouldn’t know it by all the new homes that will be available in Ahwatukee!
Ultimate Imaginations has partnered with the Mesa Old West Days crew to give the long-running downtown event a facelift — and a new name.
So maybe the chance to taste the flaky spawn of a doughnut and croissant won't get you lining up at the crack of dawn. Maybe you're holding out for a burger nestled between fried ramen noodles. Or perhaps it's the elusive McRib that moves you.
What’s the best way to celebrate the return of school?
The Phoenix City Council has approved final plans for a development at the southeast corner of Desert Foothills Parkway and Chandler Boulevard.
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
Headlines involving celebrities are often frivolous, but the recent 911 call made from Usher’s home was no laughing matter. His 5-year-old son, Usher Raymond V., had become trapped in a pool drain. He was rescued, given CPR, and is expected to recover.
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish.
From left, balsamic strawberry jalapeno barbecue sauce, recado rojo, and tangy apricot barbecue sauce, are shown with cocktails in Concord, N.H. (AP Photo/Matthew Mead)
The Men of Teal had one blockbuster of a summer.
On June 24 Kim Bergman woke up around 3 a.m. to a slight orange glow coming through her window and sighed at the thought of getting out of her comfortable bed. It wasn’t until she heard the smoke alarm going off that she realized something about that glow wasn’t right.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.