way to go MOONSWINERS!!!

CARROLLTON, Texas, Aug 06, 2008 /PRNewswire via COMTEX/ -- T.G.I. Friday`s restaurants announced it will feature "The Jack(TM) Championship BBQ" sauce, the actual sauce recipe developed by Chad Hayden, the Grand Champion of the Jack Daniel`s World Championship Invitational Barbecue(TM) competition, on seven new menu items at over 600 U.S. restaurants beginning today.

 To view the Multimedia News Release, go to: http://www.prnewswire.com/mnr/fridays/34197/ 

"T.G.I. Friday`s is absolutely fanatical about bringing the most compelling, on-trend, best-in-class food and beverage to our guests," said Andrew Jordan, senior vice president of marketing for T.G.I. Friday`s USA. "If you think our original Jack Daniel`s Grill is good, wait until you try this award-winning sauce."

The annual Jack Daniel`s World Championship Invitational Barbecue(TM) competition features over 60 teams from around the world who bring their unique Barbecue recipes to Lynchburg, Tennessee to compete for the Grand Prize.

The menu items featuring the Jack(TM) Championship Barbecue sauce include one appetizer: BBQ Pork Ravioli Bites, quick-fried crusted ravioli filled with pulled pork tossed in the Jack(TM) Championship BBQ sauce, served with a side of sauce for dipping; and six entrees: Championship BBQ Sirloin, a 6 oz. sirloin steak basted in the Jack(TM) Championship BBQ sauce, served over caramelized onions and mushrooms, with creamy mashed potatoes, crispy onion rings and a side of BBQ sauce; BBQ Bacon-Wrapped Shrimp, two skewers of bacon-wrapped shrimp, grilled and basted with Jack(TM) Championship BBQ sauce then served over garlic toast with mashed potatoes and crispy onion rings; Championship BBQ New York Strip, a big, 12-oz cut of USDA Choice steak basted in the Jack(TM) Championship BBQ sauce, served over caramelized onions and mushrooms, with our creamy mashed potatoes, crispy onion rings and a side of BBQ sauce; Cheddar Bacon BBQ Sliders, tender all-beef patties covered with shredded Cheddar cheese, crispy bacon and the Jack(TM) Championship BBQ sauce, served with a choice of Friday`s Fries, onion rings, sweet potato fries or mixed greens salad with Italian vinaigrette; and Baby Back Ribs (a full-rack or half-rack), baby back pork ribs smothered in Jack(TM) Championship BBQ sauce, fire grilled to perfection and served with a side of golden fries.

"This sauce is downright crave-able," said Scott Randolph, senior director of culinary, R&D for T.G.I. Friday`s. "It is in-your-face bold with a tangy kick and just screams flavors."

Additionally, building upon its long-standing beverage heritage, T.G.I. Friday`s award-winning mixologists have also developed the perfect accompaniment to these mouth-watering dishes. The Tennessee Peach combines Jack Daniel`s, peach Schnapps and orange & cranberry juices while the Strawberry Lynchburg Lemonade is our latest twist on the famous citrus classic. Both are available only at Friday`s and for a limited time.

Items featuring the Jack(TM) Championship BBQ sauce by Hayden represent another iteration of best-in-class recipes being featured on the Friday`s menu. Earlier this year, T.G.I. Friday`s restaurants added five new recipes by respective category winners from the Food Network`s Ultimate Recipe Showdown, a television series featuring America`s greatest home cooks battling head-to-head for the chance to be on the T.G.I. Friday`s menu.

Carlson Restaurants Worldwide Inc., the parent company of T.G.I. Friday`s Inc., is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of August 2008, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries. For more information, visit http://www.fridays.com.

SOURCE Carlson Restaurants Worldwide Inc.

 http://www.fridays.com 

Copyright (C) 2008 PR Newswire. All rights reserved

a little reflection from THE JACK 2008.  This event is THE ONE that everyone wished they could qualify for. 

http://www.chilepepper.com/html/archive/may_08/the_jack.pdf

Enjoy!!!

Texas Monthly`s current issue locates and pontificates about some of the state`s best barbecue joints and smokehouses, including one you`ve probably never heard of. Check it out.

Got some others to add? Let us know.

Most of the BBQ Sauces on the market today, has as the main ingredient, High Fructose Corn Sryup, Go look! I`ll wait.... OK your back, most of the BBQ recipes say to add the sauce the last 5 mins or so. This is because the corn sryup will carmelize & if left on the grill to long, burn! If you BBQ then this has happened to U. Down south where they know their bbq, they use what is called a mop, it`s main ingredient is vinegar & spices. They baste the meat all day long with the vinegar, which tenderizes the meat, it doesn`t burn, it grills! In the end your left with the most moist & tender piece of meat you`ve ever tasted. Now my thinking was this, why can`t someone combined the norths BBQ sauce with the souths MOP. Yeah, a BBQ sauce that you can put on the meat, in the beginning, the middle and the end. A BBQ sauce that won`t burn the meat but grill and tenderize the  meat.  So I set out on a taste testing expedition, my mission was  to find that sauce, the sauce of all sauce and  I`m happy to say  10 lbs and 2 kegs later, I found it! The sauce name  GuysOnGrills BBQ Sauce!! There`s 3 flavors:  Original, Chipotle and my favorite; Habanero. I don`t know how these guys did it, all I do know is I`m glad they did. Try some yourself at www.guysongrills.com  This has been Magic Mike, trying hard everyday to make your bbq experience a magical one. Until next time, keep the meat grillin` & the beers chillin`!