On the Scene

BRING­ING IT BACK THE OLD-SCHOOL WAY WITH FAMILY TRA­DI­TIONS AND RECIPES

Low Rider - - CONTENTS - STORY & PHO­TOS BY BETO MEN­DOZA

On the morn­ing of May 19, mil­lions of people across the world woke up early to catch a glimpse of the Royal Wed­ding—but not me. I was too fo­cused on mak­ing my way to some­thing that was much more im­por­tant, much more mean­ing­ful, and def­i­nitely much more col­or­ful and vi­brant. I was on my way to the first Boule­vard BBQ and the sec­ond stop of our Meat Up se­ries, which started this year.

While ev­ery­one else seemed to be in a last-minute scurry to pol­ish their rides, pack the meat, and fill up their cool­ers, all I had to do was pack my cam­era gear, zip it up, and I was on my way to Pa­triot Park. It was the sec­ond stop of our Meat Up pro­gram, brought to you by Quaker State and Shell, and this par­tic­u­lar Meat Up was pro­duced in con­junc­tion with Su­garMill Stu­dios.

The morn­ing kicked off with a prayer led by Carl Gioiosa from Je­sus

is King Car Club. Fol­low­ing that, at­ten­dees made their way to the Quaker State “Spin the Wheel” at­trac­tion as they tried their luck win­ning prizes like koozies, ap­parel, gas cards, and more.

With smoke bel­low­ing and spices filling the air, we made our rounds to meet with the Q-masters from every club. We pulled up on the table of the De­sire­able Ones where Ar­mando Prado was serv­ing up his famed brisket and pulled pork slid­ers along with chicken legs cov­ered in ha­banero sauce. As we took down each slider and each slice of chicken, it could have been eas­ily said that these were the best slid­ers and chicken we’ve ever had, and to be hon­est it seemed a bit sus­pect, un­til I found out that Prado is ac­tu­ally a master chef at Bobby Flay’s Mesa Grill in Cae­sars Palace.

Our next stop was with Tiempo Car Club. As one of the old­est car clubs in Las Ve­gas, Tiempo lined up a small army of ’50s Chevys as well as a mean lineup of hotlinks and burg­ers that were to die for. In all, every club came with their best and let me tell you, sam­pling all this food was in­cred­i­ble but as equally dis­turb­ing be­cause it was no easy job. Las Ve­gas Car Club was of­fer­ing up some in­cred­i­bly tasty asada tacos, while the fel­las from

Je­sus is King served up King Buf­falo Wings that were diced and spiced in a special recipe sauce that I can still taste on my fin­gers.

See you all at the next Meat Up. Un­til then, keep your rides clean and your recipes dirty with your se­cret spices and family recipes!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.