SOL BOWL RECIPES - Dragoon IPA Glazed Pork Ribs
For expert advice on how to prepare delectable tailgate cuisine, Chef Ryan Clark has put together a weekly series of tailgate recipe videos that will be available for viewing before each UA football game. Each video demonstrates how to make unique game day dishes such as Sweet Chile Thai Chicken Wings, Dragoon IPA Pork Ribs, Grilled Green Chile-Lamb Burger and more. Ingredients for the featured dishes are supplied by local purveyors including Forbes Meat Company, Heirloom Farmers Markets, Pivot Produce, Barrio Bread, local farmers across Southern Arizona and paired with beers from Tucson favorite Dragoon Brewing Company.
Become The Next Sol Bowl Tailgate Champion!
Casino Del Sol is looking for Tucson’s best tailgate cooks to compete in the upcoming Sol Bowl Tailgate Championship starting on Saturday, Sept. 7 at the University of Arizona’s first home football game of the season.
At each UA home football game during the 2019 season, Casino Del Sol’s Executive Chef Ryan Clark will be on the hunt for the best tailgate dishes to crown one winner as the Sol Bowl Tailgate Champion of the Week.
The weekly competition will take place at each of the six Saturday home games at Arizona Stadium: Sept. 7 vs. NAU, Sept. 14 vs. Texas Tech, Sept. 28 vs. UCLA, Oct. 12 vs. Washington, Nov. 2 vs. Oregon State and Nov. 23 vs. Utah. Starting three hours before kick-off Chef Clark will be on Arizona Stadium’s Main Gate Lawn looking for tailgaters with the best tailgate masterpieces. He will taste one dish from each contestant and select one winner as the Sol Bowl Tailgate Champion of the Week.
Each week’s winner will join Chef Clark on the field during the game to be presented with an official Sol Bowl chef’s apron from Chef Works and $500 in gift cards towards their next tailgate experience from Casino Del Sol.
“As a Tucson native, I’m a huge Wildcats fan so tailgating has always been something I look forward to,” said Chef Clark. “I thought it’d be a fun way to show our support for the home team and let local chefs and foodies boast their game day specialties.”
Registration and Official Rules
Tailgate cooks are encouraged to register and review the official rules online at prior to each game at the link below. Entrants must be 21 or older, have tickets to the game and an official tailgating location on the Main Gate Lawn.
Dragoon IPA Glazed Pork Ribs
serves 2-3 people
Pork Ribs
1 3-4 Lb. Rack of pork spare ribs
E&R Pork – Heirloom Farmers Markets
2 T Dijon mustard
2 T bbq rub of choice
Salt and freshly cracked black pepper
1/3 - 16oz Can Dragoon IPA
Dragoon Brewing Company
Dragoon BBQ
2 T Olive oil
1 C Pork spare rib trimmings, reserved
2/3 – 16oz Can Dragoon IPA
1/4 C Onions, diced
1 T Garlic, minced
1/2 C Crushed tomatoes
¼ C Ketchup
2 T Apple cider vinegar
1 T Whole grain mustard
2 T local honey
Terry’s Apiaries – Heirloom Farmers Markets
2 T Brown sugar
1 T Chili powder
1 T Molasses
1/2 Orange, fresh
Salt and freshly cracked black pepper
Kale Salad
2 Cups Kale or other greens
1 T Dijon mustard
1 T Local honey
Terry’s Apiaries – Heirloom Farmers Markets
2 T Apple cider vinegar
4 T Extra virgin olive oil
Salt and freshly cracked black pepper
Pork Ribs: Start with a clean work area and cutting board. Trim the spare ribs to remove the rib tips, sternum and cartilage to make a St. Louis style cut. Reserve the trimmings. Alternatively you can buy your ribs already cleaned in this style.
Rub the ribs with the mustard and bbq spice. Season with salt and pepper. Make a vessel using double lined aluminum foil and add the beer inside. Wrap the ribs tightly. Cook on the grill rack at 250 degrees for 2.5-3 hours or until tender.
Remove the ribs from the foil and glaze lightly with the dragoon bbq. Add the ribs to a hot grill to get some char and caramelize the bbq sauce, about 3 minutes per side over medium-high heat. Serve hot.
dragoon IPA bbq: Heat a medium sauce pot over high heat. Add the olive oil and pork trimmings. Sauté 3-5 minutes to lightly caramelize. Add the onion and garlic and season with salt and pepper.
Once the vegetables are lightly caramelized add all remaining ingredients. Bring to a boil and simmer for 15-20 minutes until reduced by half. Strain if desired.
Kale Salad and Dressing:
In a medium bowl whisk together the dijon, honey and vinegar until smooth. While whisking, slowly drizzle the olive oil to create an emulsion.
Add the greens to toss just before serving. Season with salt and pepper.
[Butterfield Trail] Tucson, Saguaro, Cienega, & Tombstone - (Day 8) [4K]
I gazed at the birds soaring above my camp in Tuscon Mountain Park and wondered if they were perhaps the same birds that greeted me the morning before, further back along the historic Butterfield Overland Stagecoach Route.
As they moved on, I knew it was time for me to follow suit. Saguaro National Park surrounds the major metropolitan area of Tucson, and is actually divided in to two halves, the East and West portions. I had driven through much of the Western portion the day before, and do a short tour of the Eastern side, today.
I headed in to Tucson to see if there were any remnants of the old ‘Tucson Station’… all I was able to find was this Dairy Queen (where my map indicated a station once stood). I’m sure a blizzard would have been outstanding on the trail.
My next stop was to head to the famous Desert Rat Off Road Center, replacing the TREDs I lost on my 5th Day on the trail… be sure to check out that video if you haven’t seen it! From there I went to a local outdoor store, Summit Hut to replenish some other essentials.
It was midday, and awful hot, so I stopped for a photo before heading into the Saguaro National Park – West. With this being a slight detour from the Butterfield, I left the bike mounted, and did a quick car tour of the park, enjoying the flora and views of the park…
After the scenic loop, I was headed to search for Cienega Station! The Cienega station is a storied station in the local area, and was at the literal crossroads of mankind, dating back to the Paleo-Indian era. I found Edward Vail’s writings on the area to be fitting, and I’ve shared them here with you.
From the Cochise and Apache tribes, pioneers, Butterfield Stagemen, and railroad workers, the area had certainly seen its share of travel. I had a couple of leads from my research on the whereabouts of this station, so I set forth to see what I could discover.
As I was traveling eastbound, my first clues led me to a turnoff from the highway, and an abandoned cowpen near the railway… the rail was a good sign, as many tracks mirrored, or even covered the original route of the Butterfield… I decided to do an investigative hike, and was greeted with a passing freight train.
In multiple writings I found in my research, the location of this station varies, and very likely could have been moved throughout the operation of the stage line. The first location lead me to this opening, east of the railway. However, I read there was another location further along Cienega creek, so I continued onward to explore.
This lead me to a turnoff for the Cienega Creek Preserve. At the “THREE BRIDGES” landmark. what appeared to be a popular hiking destination.. A short ways east of the parking lot lies what I believe to be the intact ruins of the Cienega Station of the Butterfield Stagecoach.
To my delight, upon examining the site, there are clearly ruins of the foundations and walls of the old station, and a plethora of metal scraps and artifacts in the vicinity. This was a particularly exciting find, as it had been some time since I’d discovered the actual remains of one of the stations themselves. The reports of this station say it was once 60 by 114 feet, with living quarters, stock corrals, and more… the station burned down in 1862. Shortly afterwards the US Army camped here during the civil war. I believe many of the metal scraps and other debris were remnants of the rail construction in the area over the past 150 years, largely a home to Chinese laborers in the 1880s.
After surveying the ruins, I headed back to my truck at Three Bridges, and was off to the next station along the route, the San Pedro River Station. I was looking forward to seeing a river station, although, even in Ormsby’s 1858 account of the trail, he described the flow as insignificant, despite a lush, green valley… 160 years later, that account still held true. The crossings was a sandy wash, and due to the development of the town of Benson, the station has all but disappeared.
From Benson, I drove into the town of Tombstone; you’re instantly transported back to the 19th century. The town has done a superb job of retaining its lineage and history, and I was already glad that I decided to visit.
I also had to inspect the local brew and resupply my coolers... Tombstone has an outstanding brewer , I highly recommend their cleverly named “ANOTHER EXERCISE IN MEDIOCRITY” IPA.
As the sun set over Tucson, I dropped in to the Crystal Palace Saloon, made some friends, and then set off into the night….
Where I made some more friends… I’d been around a lot of backroads, but I’d never encountered a pack of horses out roaming around.
From there, I headed up into the Coronado National Forest, and the Dragoon Mountains towards the Cochise Stronghold.
SOL BOWL RECIPES - Hummus and Grilled Vegetables
For expert advice on how to prepare delectable tailgate cuisine, Chef Ryan Clark has put together a weekly series of tailgate recipe videos that will be available for viewing before each UA football game. Each video demonstrates how to make unique game day dishes such as Sweet Chile Thai Chicken Wings, Dragoon IPA Pork Ribs, Grilled Green Chile-Lamb Burger and more. Ingredients for the featured dishes are supplied by local purveyors including Forbes Meat Company, Heirloom Farmers Markets, Pivot Produce, Barrio Bread, local farmers across Southern Arizona and paired with beers from Tucson favorite Dragoon Brewing Company.
Become The Next Sol Bowl Tailgate Champion!
Casino Del Sol is looking for Tucson’s best tailgate cooks to compete in the upcoming Sol Bowl Tailgate Championship starting on Saturday, Sept. 7 at the University of Arizona’s first home football game of the season.
At each UA home football game during the 2019 season, Casino Del Sol’s Executive Chef Ryan Clark will be on the hunt for the best tailgate dishes to crown one winner as the Sol Bowl Tailgate Champion of the Week.
The weekly competition will take place at each of the six Saturday home games at Arizona Stadium: Sept. 7 vs. NAU, Sept. 14 vs. Texas Tech, Sept. 28 vs. UCLA, Oct. 12 vs. Washington, Nov. 2 vs. Oregon State and Nov. 23 vs. Utah. Starting three hours before kick-off Chef Clark will be on Arizona Stadium’s Main Gate Lawn looking for tailgaters with the best tailgate masterpieces. He will taste one dish from each contestant and select one winner as the Sol Bowl Tailgate Champion of the Week.
Each week’s winner will join Chef Clark on the field during the game to be presented with an official Sol Bowl chef’s apron from Chef Works and $500 in gift cards towards their next tailgate experience from Casino Del Sol.
“As a Tucson native, I’m a huge Wildcats fan so tailgating has always been something I look forward to,” said Chef Clark. “I thought it’d be a fun way to show our support for the home team and let local chefs and foodies boast their game day specialties.”
Registration and Official Rules
Tailgate cooks are encouraged to register and review the official rules online at prior to each game at the link below. Entrants must be 21 or older, have tickets to the game and an official tailgating location on the Main Gate Lawn.
Hummus and Grilled Vegetables
serves 4-6 people
Hummus
3 C garbanzo beans, cooked, juice reserved
Country Harvest Pantry – Heirloom Farmers Markets
1/2 tahini, raw is preferred
3-4 T lemon juice, as desired
2 garlic cloves, minced
2 T za’atar spice
Gibson’s Spice Rack – Heirloom Farmers Markets
Salt and freshly cracked black pepper
1⁄4 C extra virgin olive oil
1 bell pepper, grilled until tender
Grilled & Raw Vegetables
extra virgin olive oil, as needed
Assorted Summer Vegetables
Multiple Vendors – Heirloom Farmers Markets
2 baby leeks
1 summer zucchini
2-3 bell peppers
2 baby poblanos
1 bunch baby carrots
1⁄4 head cauliflower
2 ea. patty pan squash
1⁄2 C heirloom cherry tomatoes, raw
1⁄4 C radishes, raw
1 naan bread
Shingal Naan – Heirloom Farmers Markets
Salt and freshly cracked black pepper
hummus: Start with a clean work area and cutting
board. Add all ingredients into the blender and puree until
smooth. Adjust the viscosity of the hummus by adding some
of the garbanzo bean juice(aquafaba) as needed.
Season and taste. Adjust seasoning with more olive oil or
lemon juice if desired. Chill until cold.
Garnish with extra virgin olive oil and more za’atar spice.
grilled summer vegetables: Heat the
grill to medium high heat.
Cut all of the vegetables into smaller pieces that are easier to
grill with. Toss the vegetables lightly with olive oil and season
with salt and pepper.
Grill the vegetables to add a bit of char and flavor but do not
cook through. You want the vegetables to still be crunchy.
Lightly warm the naan bread through. Serve alongside the
hummus and garnish with raw tomatoes and radishes.
*The hummus can be made the day before.
Hopped Up: Episode 7 - Old Bisbee Brewing Company
Just in time for St. Patrick's Day! Or not... Here is our episode we filmed with the great folks at Old Bisbee Brewing Company. Their beer can be found down in Bisbee and through the state of Arizona. It is a great trip to head down their and enjoy an afternoon in Bisbee with a tasty beer.
For more information on the brewery please check them out at:
Hosted By: Charles Lynch
Directed/Shot By: Nathan Lee
Edited By: Nathan Lee
Production Assistant: Andrew Wolverton
Thanks to Victor Winquist and all the awesome people at Old Bisbee Brewing Company.
Special Thanks to Nate and Andrew for helping to make this happen and driving me home.
_______________
'Hopped Up' Logo Design By Joshua Araujo:
'Hopped Up' Intro Design By David Fimbers
'Hopped Up' Concept is the brainbaby of
Charles Lynch and Nick Fimbers
Like Us On Facebook:
Follow Us On Twitter:
music used:
Monster Movie:
How the Dead Live
In the Morning
Dropkick Murphys:
Cadence to Arms
Flogging Molly:
Rebels of the Sacred Heart
We do not own this music. No copyright infringement intended.
SOL BOWL RECIPES - Chorizo Verde & Kimchi Slaw
For expert advice on how to prepare delectable tailgate cuisine, Chef Ryan Clark has put together a weekly series of tailgate recipe videos that will be available for viewing before each UA football game. Each video demonstrates how to make unique game day dishes such as Sweet Chile Thai Chicken Wings, Dragoon IPA Pork Ribs, Grilled Green Chile-Lamb Burger and more. Ingredients for the featured dishes are supplied by local purveyors including Forbes Meat Company, Heirloom Farmers Markets, Pivot Produce, Barrio Bread, local farmers across Southern Arizona and paired with beers from Tucson favorite Dragoon Brewing Company.
Become The Next Sol Bowl Tailgate Champion!
Casino Del Sol is looking for Tucson’s best tailgate cooks to compete in the upcoming Sol Bowl Tailgate Championship starting on Saturday, Sept. 7 at the University of Arizona’s first home football game of the season.
At each UA home football game during the 2019 season, Casino Del Sol’s Executive Chef Ryan Clark will be on the hunt for the best tailgate dishes to crown one winner as the Sol Bowl Tailgate Champion of the Week.
The weekly competition will take place at each of the six Saturday home games at Arizona Stadium: Sept. 7 vs. NAU, Sept. 14 vs. Texas Tech, Sept. 28 vs. UCLA, Oct. 12 vs. Washington, Nov. 2 vs. Oregon State and Nov. 23 vs. Utah. Starting three hours before kick-off Chef Clark will be on Arizona Stadium’s Main Gate Lawn looking for tailgaters with the best tailgate masterpieces. He will taste one dish from each contestant and select one winner as the Sol Bowl Tailgate Champion of the Week.
Each week’s winner will join Chef Clark on the field during the game to be presented with an official Sol Bowl chef’s apron from Chef Works and $500 in gift cards towards their next tailgate experience from Casino Del Sol.
“As a Tucson native, I’m a huge Wildcats fan so tailgating has always been something I look forward to,” said Chef Clark. “I thought it’d be a fun way to show our support for the home team and let local chefs and foodies boast their game day specialties.”
Registration and Official Rules
Tailgate cooks are encouraged to register and review the official rules online at prior to each game at the link below. Entrants must be 21 or older, have tickets to the game and an official tailgating location on the Main Gate Lawn.
Chorizo Verde & Kimchi Slaw
serves 3-4 people
Chorizo Verde
3 ea. chorizo verde links
Forbes Meat Co.
Avocado oil, as needed
chorizo verde: Start with a clean work area and cutting board. Warm the grill to medium heat. Lightly spray the sausages with a cooking oil and grill 4-5 minutes on each side until cooked through and caramelized. Let rest for 10-15 minutes.
Kimchi Slaw
1 C fermented kimchi
High Energy Agriculture – Heirloom Farmers Markets
.5 C kewpie mayo(japanese mayo)
3 C slaw(cabbage, broccoli and carrot mix)
Sriracha sauce, as desired
Salt and freshly cracked black pepper
Kimchi slaw: Start with a clean work area and cutting board.
For the kimchi vinaigrette add the kimchi and mayo into a blender and puree until smooth. Toss as much dressing as desired with the slaw mix. Season with salt and pepper and add extra sriracha if you would like it spicier. Refrigerate at least 20 minutes and up to 1 hour.
Lettuce Wraps
12 butter leaf or bibb lettuce leaves
Reserved kimchi slaw
Cilantro leaves, as desired
Furikake, as desired
Sriracha sauce, as desired
assembly: Start with a clean work area and cutting board.
Pull large leaves away from the head of butter leaf lettuce and lay out onto a serving tray. Slice the chorizo verde and add a piece to each leaf. Top the sausage with the reserved kimchi slaw. Garnish the lettuce wraps with cilantro, furikake and sriracha hot sauce. Serve immediately.
SOL BOWL RECIPES - Pork Belly ‘BLT’
For expert advice on how to prepare delectable tailgate cuisine, Chef Ryan Clark has put together a weekly series of tailgate recipe videos that will be available for viewing before each UA football game. Each video demonstrates how to make unique game day dishes such as Sweet Chile Thai Chicken Wings, Dragoon IPA Pork Ribs, Grilled Green Chile-Lamb Burger and more. Ingredients for the featured dishes are supplied by local purveyors including Forbes Meat Company, Heirloom Farmers Markets, Pivot Produce, Barrio Bread, local farmers across Southern Arizona and paired with beers from Tucson favorite Dragoon Brewing Company.
Become The Next Sol Bowl Tailgate Champion!
Casino Del Sol is looking for Tucson’s best tailgate cooks to compete in the upcoming Sol Bowl Tailgate Championship starting on Saturday, Sept. 7 at the University of Arizona’s first home football game of the season.
At each UA home football game during the 2019 season, Casino Del Sol’s Executive Chef Ryan Clark will be on the hunt for the best tailgate dishes to crown one winner as the Sol Bowl Tailgate Champion of the Week.
The weekly competition will take place at each of the six Saturday home games at Arizona Stadium: Sept. 7 vs. NAU, Sept. 14 vs. Texas Tech, Sept. 28 vs. UCLA, Oct. 12 vs. Washington, Nov. 2 vs. Oregon State and Nov. 23 vs. Utah. Starting three hours before kick-off Chef Clark will be on Arizona Stadium’s Main Gate Lawn looking for tailgaters with the best tailgate masterpieces. He will taste one dish from each contestant and select one winner as the Sol Bowl Tailgate Champion of the Week.
Each week’s winner will join Chef Clark on the field during the game to be presented with an official Sol Bowl chef’s apron from Chef Works and $500 in gift cards towards their next tailgate experience from Casino Del Sol.
“As a Tucson native, I’m a huge Wildcats fan so tailgating has always been something I look forward to,” said Chef Clark. “I thought it’d be a fun way to show our support for the home team and let local chefs and foodies boast their game day specialties.”
Registration and Official Rules
Tailgate cooks are encouraged to register and review the official rules online at prior to each game at the link below. Entrants must be 21 or older, have tickets to the game and an official tailgating location on the Main Gate Lawn.
Pork Belly ‘BLT’
serves 4 people
Pork Belly
1 3-4 Lb. pork belly
E&R Pork - Heirloom Farmers Markets
1 T coffee, finely ground
Yellow Brick Coffee - Heirloom Farmers Markets
4 T brown sugar
1 T salt
1 t black pepper
Pork Belly: Start with a clean work area and cutting
board.
Warm the grill to medium heat, about 225 degrees. Mix
together the dry ingredients and lightly coat the pork belly on
all sides. Place the pork belly skin side up on the grill rack
away from direct heat and shut the grill cover.
Cook slowly about 2 1⁄2 hours at 225 degrees until tender. If
the sugar starts to burn you can cover the pork belly with foil
while cooking.
Remove from the grill and let rest for 30 minutes covered
with foil.
Green Chile Aioli
2 Ea. roasted green chilies
Red’s Roasters – Heirloom Farmers Markets
.5 C mayonnaise
1 T apple cider vinegar
Salt and freshly cracked black pepper
Green Chile Aioli: Start with a clean work area
and cutting board.
Dice the green chile as small as you prefer, seeds and all. In a
small mixing bowl, mix together the green chile, mayonnaise,
vinegar and season with salt and pepper. Refrigerate for at
least 30 minutes or overnight.
BLT
1 Baguette
Barrio Bread Company
4 T extra virgin olive oil
2 heirloom tomatoes, sliced
Multiple Vendors – Heirloom Farmers Markets
2 C lettuces
Multiple Vendors – Heirloom Farmers Markets
1 T extra virgin olive oil
1 T cider vinegar
Salt and freshly cracked black pepper
Assembly: Start with a clean work area and cutting
board.
Slice the baguette in half lengthwise. Drizzle the baguette
with extra virgin olive oil and toast on the grill over medium
heat, 1-2 minutes.
Season the sliced tomatoes with salt and pepper. Lightly toss
the lettuces with olive oil, cider vinegar and salt and pepper.
Layer the baguette with the green chile mayo, sliced
tomatoes, sliced pork belly and lettuces.
Serve immediately.
Patagonia Production Video
Flowers/ Styling/ Design: Atelier de LaFleur
Lead Photographer: Elizabeth McDonnell Photography
Second Photographer/ Second Shooter: Kelsey Shirley Photography
Hair Styling/ Make Up: Studio 110
Fresh Organic Vegetables/ Herbs/ Produce: Sleeping Frog Farm
Clothing Styling/ Wardrobe/ Brides Custom Made Dress/ Jewelry: Avenue Boutique
Cake: Sugar Song Cakes (Lori)
Stationary/ Menu/ Invites/ Placecards: DeFilippis Designs
Handmade Local Whisky: Whisky Del Bac
Handcrafted Local Beer: Dragoon Brewery
Local Bread: Time Market
Local Wine: Arizona Stronghold & Pillsbury Wine Company
Purchased at Time Market
Handcrafted Olive Oil: Queen Creek Olive Mill
Arizona Illustrated Episode 342
A special edition of Arizona Illustrated featuring Emmy-winning segments.