Steeped in rough-hewn western tradition, D&B Supply is a company built to serve the modern northwestern customer, including ranchers, farmers, and suburbanites who feel a sincere connection to the land and an affinity for an outdoor lifestyle.
We serve folks who work the land with tractors and fingers alike, growing acres of onions or a few gorgeous red tomatoes. Some of our best customers have hundreds of head of cattle grazing in wide open places, and others have a single labrador retriever or terrier patrolling a fenced and manicured backyard.
Our company is special because it shares a common set of values with our customers that we believe are especially important here in the Mountain West.
There’s nothing better than the aroma of freshly-baked bread just out of the oven. That’s why people living in Portland, Oregon have been drawn to the corner of NE 11th and Flanders for the past 110 years. It’s still the place to get a whiff of the fresh-from-the oven smell – courtesy of Franz Bakery.
We welcome you to the new Boise Spectrum! We’ve refreshed Boise’s original entertainment destination and look forward to your visit. We hope that you enjoy the wonderful changes that celebrate Boise’s roots and proud heritage. Our new design captures the spirit of Idaho’s rugged beauty and invites you to relax and enjoy our enhanced courtyard features and playground area.
We are a family friendly Sports Bar and Grill that offers lunch, dinner, and two happy hours! Come join us for game day, date night, or anytime!
Come experience the difference of a financial institution whose sole purpose is to serve you, not shareholders. Connections Credit Union is open to most persons, along with family members who live and work in Ada, Bannock, Bingham, Bonneville, Canyon, Cassia, Jefferson, Jerome, Lincoln, Minidoka, and Twin Falls counties. Membership also extends to businesses and other legal entities operating in those counties.
The roots of the Idaho Press go back to December 1883.
Boise Weekly was founded in 1992 on the principle that “nothing contributes to the wellbeing of a community more than a good newspaper.
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Be a part of our 4th year event Sept 14th, Noon to 5pm at the Boise Spectrum, sure to become your favorite event. Besides the delicious BBQ contest, the event will also features:
In addition to watching the barbecue masters work their magic, attendees can enjoy local “Idaho” beer tasting.
Beer tasting will start at noon and go to 4 p.m. You can purchase tickets ahead of event. Tickets are on sale April 1st . (must be 21 or older) at the event.
Crooked Pigs chases ‘one bite’ perfection
Matt Hanson had dreams of going to culinary school but they never materialized. Instead he went to law school and became a criminal defense attorney, but his zeal for cooking never subsided.
For years he honed his grill skills in his backyard, spending nearly a decade refining his low and slow technique for smoked meats before he partnered with his wife, Amanda, and his brother David to try his hand at competitive barbecue.
While Matt dreamed of attending culinary school, David actually did and while David’s culinary background is a nice complement to the team, barbecue is its own art form.
The Hansons — competing under the name Crooked Pigs as a wink to Matt’s passion and his profession — “finally got up the gumption” and entered in and won a cooking competition in Nampa three years ago. That win qualified them for the 2014 World Food Championships in Las Vegas.
“That’s what got us into competing,” Matt said.
Since then they’ve competed in numerous competitions throughout the North and Southwest and have been featured on the Travel Channel.
Competitive barbecue is “something that takes a lot of work to perfect,” Matt said. “It’s a whole different animal than barbecuing in your backyard.
“You want to come up with that ‘one-bite’ barbecue taste that will grab the judge’s attention and get high scores.”
Part of Crooked Pigs’ secret is that they use a mixture of charcoal, wood-fed and pellet-driven grills depending on what category of meat they’re cooking. Conversely, many teams will cook all their meats on a single, large grill.
“Our style is to use several smaller grills,” Matt said. “That way we can tailor our heat or smoke.”
Matt urges anyone who thinks they might be interested in competitive barbecuing to check out the Rock’n Brews and BBQ Festival to get a sense of what it’s all about.
“The sport appeals to all kinds of people, and the (barbecue) community can’t be beat,” he said. “It’s something you can’t find any other place.”
In Boise on Broadway and in Meridian on Chinden
Grills and safes? Weird combination. We know. However, that’s the extent of our business and each are our speciality. You wouldn’t go to a hardware store to buy jewelry right? We aren’t trying to compete with the big box stores because let’s be honest, we can’t. But they can’t compete with us either. We sell quality and, more importantly, we provide our customers with something the big boys can’t…a relationship and a personalized one-on-one buying experience. Hard to find these days. It is because we are a small, local, specialized retail store that we MUST care about each customer. Every customer counts. We can’t afford unhappy customers therefore we strive with each one to provide superior service, product education, and a positive buying experience that will keep them coming back. Give us a chance to EARN your business and we guarantee you we will!
Spices and Rubs – We have Idaho’s largest and best selection of spices, sauces, and rubs. We offer our own unique blends we call Gourmet Grills Select and also the bests from all over the country!
Grilling Accessories – We have ALL the BBQ tools and accessories you could ever need and even the ones you don’t know you need! Come check out our incredible selection of things that will make your BBQ experience even better.
Wood Pellets – Our very own Gourmet Grills Select brand of premium all natural hardwood BBQ pellets are guaranteed and formulated for all pellet grill brands. Gourmet Blend, Hickory, Mesquite, Apple, Alder, and Cherry and at the best price in the valley!
A hunger for learning and a taste for BBQ drive team Phil & Lou
Phil McGrane’s education includes more than his impressive academic achievements – a law degree and a Master of Public Administration – it also includes the finer points of barbecue.
The Boise man first caught the barbecue bug, while he spent a year in Alabama serving in the AmeriCorps. After that he also spent a summer in Washington, D.C., where barbecue was both ubiquitous and delicious.
McGrane, better known for his day job as chief deputy county clerk in Ada County, tackled barbecue with the same studious approach that propelled him through school. In just six years of competing, he and his partner and father-in-law Lou Johnson of Monument, Colo., have ascended the pit master ranks, placing third in the nation for pork at the 2013 Sam’s Club National Championships and 18th overall.
McGrane said his barbecue education and success have come “very incrementally.” Unable to shake the taste of southern barbecue from his memory, several years ago he set about building his own hybrid vertical smoker from raw steel. A self-proclaimed tinkerer, it took him about a year to construct.
The first time he used the smoker was also his very first competition in Pueblo, Colo. He elected to start his competitive career in Colorado because that’s where Johnson lives and if nothing else, it was a good excuse for a family outing. Johnson became part of the team in large part because he had tent trailer they could use as their command center.
Before long, they started to do well.
No matter how well they do – and they do better than most – traveling to competitions serves as a bonding experience, not just as a family but as part of the greater barbecue culture.
“It’s just a great community,” McGrane said. “It’s fun to compete and it’s great food.”
And while many people don’t equate the Gem State with great barbecue, Phil and Lou are winning hearts and minds one bite at a time. He also wants to help educate Idahoans about barbecue.
“Idaho raises some of the best beef in the county,” McGrane said. “Hopefully we can enlighten the locals about that quality beef and how good it tastes when it’s slow smoked.”
Pattersons dive head first into competitive barbecue
Ryan Patterson is a self-described geek. A clinical microbiologist, his passion is understanding scientific principles.
Lately he’s turned his focus to barbecue.
“When there’s something I’m interested in, I just dive in head first and want to learn everything I can about it,” he said.
Learning about barbecue has involved studying barbecue and watching “all the shows on TV” that feature barbecue competitions. Patterson works a seven-days-on, seven-days-off schedule, which has given him quite a bit of time to refine his technique.
“The thing about practicing barbecue is it’s not cheap — a brisket is $50 every time you want to practice,” he said. “I’ve spent a ton of money on meat.”
Come Sept. 17, he’ll see if all that practice has paid off. The Rock’N Brews & BBQ Festival is his first barbecue competition.
Ryan credits his dad and teammate Doug for inspiring his barbecue quest.
“He was always into cooking,” Ryan said. “When I was a younger kid he was always showing me different techniques. That really planted the seed.”
These days if you give Ryan a chance to cook barbecue he jumps all over it; at Thanksgiving he even smoked the turkey.
“At first I was really trying to cook like the people on the shows, then it became about feeding my family,” he said. “With my wife, I had to get a lot more creative with my barbecuing because the meats are so heavy.”
As he continued to ramp up his interest in barbecuing he also started to look for a nearby competition and he was excited when his mother saw an announcement for this event.
Now he’s getting antsy for his new custom-built smoker to arrive from Kansas City, Mo. It should be here any day.
“The one I’ve got now isn’t big enough for a competition,” he said. “I’m supposed to get the new one at the beginning of September.”
He looks forward to meeting the other competitors and learning some pointers from them.
“I just love cooking food outside,” he said. “It’s fun, and there’s something primal about it.”
Governor “Butch” Otter has officially proclaimed September 14, 2019 to be Rockin’ Brews and BBQ Festival Day!
Join us for the great festival day at Boise Spectrum and enjoy great food, beer and music!View the Full Proclamation
Beer tasting will start at noon and go to 5pm. You can buy tickets April 1st (must be 21 or older, plus ticket fees).
What do you get for $25 ticket: samples of local “Idaho” breweries and ciders. There are more then 15 breweries that will be represented.
7709 W Overland Rd
Boise, ID 83709
The Rock’N Brews & BBQ Festival has partnered with select hotels in the area to offer you and your family discounts and an opportunity to stay near the Boise Spectrum where the festival will be held this year.
*Discounted rates available for Friday, September 13 and Saturday, September 14 now through September 1, 2018. After this date, rates are subject to availability.
Contact Michelle Robinson at 208.465.8148 or use our contact form.
All of the events are open to the public, like the bands and the car show. You can buy unlimited beer tasting tickets, which are on sale now for $25. At the door, beer tasting tickets will be $30, starting on August 13th. Vendors will have food and products available for sale.
Contact Michelle Robinson at 208.465.8148 or use our contact form.
We’re still in the process of booking great local bands, check back as we near the event date.