The fall issue of Sun Valley Magazine is about to be released (I wrote about melons and HarvestFest), but first I thought I’d share a couple articles I wrote for the summer issue.
I tackled two of my favorite summertime subjects: beer and barbecue.
In the first article, I explore what exactly is barbecue and what isn’t? The Wood River Valley only has one bonafide barbecue restaurant, The Smokey Bone BBQ, so I tapped Daniel Vaughn, the Barbecue Editor for Texas Monthly to weigh in, too.
You can read the whole article here: “Summertime Sizzle: The Complicated Simplicity of Barbecue.”
The backyard barbecue: summer’s unequivocal rite of passage. Invite friends, fire up the grill and throw on some ribs. Simple, right? Not so fast.
If you follow my Instagram, you know I’m a die-hard IPA fan (when I’m not sipping rosé), so the second article was a fun exercise for me to step out of my comfort zone and explore what Wood River Valley brewers were cooking up for summer.
Here’s a link to the article: “Got Those Summertime Brews.”
Summer is the time to put away those weighty, high-alcohol brews that kept you toasty in the winter and reach for something light, crisp and refreshing.
And now I’m off to drink some quaffable summer brews and smoke some ribs before summer is over. Doesn’t it seem like summer flew by?