Tuesday, Sept. 8

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Steve Hozo, Owner/curator of Wallace & Ladmo Exhibit Wallacepalooza at Mesa Main Library- 64 E. 1st St. (Main & Center)-Mesa. For more information on the Wallacepalooza, log onto , 480-644-2207 or , call 480-835-7358.

Phil Villarreal, Author Phil Villarreal's book signing will be on Thursday, September 10t at Barnes & Noble in Scottsdale located at 10500 N. 90th St. For more information log onto .

Whiteout Tickets Giveaway Whiteout is out in valley theatres this Friday.

Nena Baker, Author Nena Baker will be signing books tonight at 7pm at the Changing Hands Bookstore in Tempe located at 6428 S. McClintock Drive. For more information log onto or or call 480-730-0205.

Tuesday's With Tara, Leon Taylor, Olympic Silver Medalist For more information log onto . Leon Taylor will be teaching at the Sumits Yoga in Scottsdale. For more information log onto

Dr. Art Mollen, Mollen Clinics For more information on Dr. Mollen visit or call (602) 264-9806

Whiteout Whiteout is out in valley theatres this Friday.

Michael Porto, Director of Communications Applications are available now on the ASU Gammage Web site at and those interested have until Friday, September 11 at 5 p.m. to apply. Along with the application, applicants will need to submit a recent photo. For more information please visit call 480-965-1884. The 2009-2010 Broadway Across America-Arizona season kicks off on Tuesday, September 22 with the opening of Legally Blonde the Musical.

Texaz Grill Located at 6003 N 16th St, Phoenix, AZ 85016-1801, (602) 248-7827 or online at .

BBQ Brisket 1. Massage BBQ rub liberally into an 8 pound full brisket (you can use your favorite seasoning salt and add black pepper, brown sugar, paprika, etc....) 2. Soak chunks of hickory and oak in water untill soaked. Stoke your smoker/grill and add a couple of pieces of the wood. 3. Place the brisket, fat side up, on a rack, away from the heat source if possible (indirect heat works best, and set a water pan under the meat to catch the drippings). The ideal temperature to maintain is 220 degrees. As the wood chunks burn up, replace them with more wood. Depending on the heat, outside temperature and size of the brisket, it should take 8 to 12 hours to cook. 4. Insert a meat fork into the thickest part of the brisket and if it slides in and out with little resistance, the brisket is done. You can also smoke the brisket untill it's about 3/4 done, wrap it in foil and finish it in a 250 degree oven. 5. Let it rest for about 20 minutes after removing it from the heat, and split the two plates (muscles) horizontally along the seam. Trim up both pieces of meat and slice the bottom plate. The top plate contains more internal fat and is great for chopping and piling onto a bun. Optional: Sauce is optional and there are numerous excellent sauces you can get at the grocery store. You can also make your own using the drippings from the smoker.

Wash your hands before touching baby product .

Asbestos For more information, go to .

LROC Visitor's Gallery (Lunar Orbiter) Interdisciplinary A Arizona State University Tempe, AZ 85281-3603 You can email or go to .