Saturday, July 4Posted: Updated:
Dave Owens, The Garden Guy
Contact Dave at email@example.com, or visit www.gardenguy.com.
8501 N 27th Ave.
Celebrate the 4th of July with Bobby Q's "July Four" take-out special.
Today, Bobby Q is supplying Independence Day celebrators with four BBQ essentials to whipping up a slow-smoked feast.
The "July Four" is a complete four-person take-home meal.
Named the July Four, the deal includes:
½ lb. of hand-sliced Smoked Brisket
½ lb. of seasoned Pulled Pork
4 large BBQ buns
5 oz bottle of Bobby Q's signature BBQ sauce
The deal is available on to-go orders only
This patriotic package is priced at just $20
Bobby Q will be open from 11 a.m. to 10 p.m. today. The restaurant is located at 8501 N. 27th Ave. in Phoenix
For more information, call 602-995-5982 or visit www.bobbyq.net
Bobby Q was named one of the Best BBQ Restaurants in America according to OpenTable in 2014.
Part of the 2014 OpenTable Diners' Choice Awards.
Bobby Q was one of only 30 restaurants nationwide to earn this prestigious honor.
Z'Tejas Southwestern Grill
Five Valley Locations
Republic Services Arizona Celebration of Freedom
Saturday July 4
6 p.m. to 10:30 p.m.
Mesa Convention Center and Mesa Amphitheatre
263 N. Center St.
Help spread the word and feed the hungry Saturday, July 4th from 9 a.m. to 11 a.m. at Midas located at 9550 North 90th Street, Suite A-2 in Scottsdale. Participate in giveaways, win prizes and enjoy a day of fun all while giving back. Proceeds that day will go to benefit the St. Mary's Food Bank.
Sweet Republic, 6054 N 16th St, Phoenix, AZ 85016, 602-535-5990
Sweet Republic, 9160 E Shea, Scottsdale, AZ 85260 480-248-6979
Chef Matt Grundwald's breakfast for dinner tacos:
Prep Time: 5 minutes
Cook Time: 10 minutes
4 flat crispy corn tortillas
1 pound ground chorizo
3 Tablespoons extra virgin olive oil
1 cup shredded pepper jack cheese
4 corn tortillas
1 cup sour cream
2 limes zested and juiced
3 Tablespoons cilantro, chopped
Freshly ground black pepper
Heat a large cast iron skillet to medium heat. Add the chorizo to the pan and begin to brown for 5 minutes, scraping the bottom of the pan with a wooden spoon frequently. Turn on the heat, and in the cheese and stir in. Evenly spoon the chorizo into each of the crispy tortillas.
Heat a large non-stick skillet to medium heat and add the olive oil. Crack each of the eggs into the oil and cook slowly for 4 minutes until the whites of the eggs are fully cooked. Place each sunny side up egg on each crispy tortilla with the chorizo. In a small bowl mix the sour cream, lime juice and zest, cilantro, salt and pepper together.
Serve as a garnish in each of the crispy tortillas.