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Food Created to Kill Us

La Super Costilla, Foot-and-a-Half-Long Two-Pound Beef Rib, Headed To The OC Fair

Anne Marie Panoringan

We couldn't wait until next month for the Orange County Fair to kick off, so we motored down to Del Mar this week and checked out some of the fan-freaking-tastic snacks working their way up the 5. Our first stop was Biggy's Meat Market, and Dominic Palmieri was more than ready to share his wares.

Palmieri had two new items to their menu. First was a "Texas Tenderloin": pork pounded thin like veal Milanesa, breaded, and deep-fried. Nestled in a bun with the usual lettuce and tomato accoutrements, it paired well with any of the sauce bar options, including his Jack Daniels BBQ Whiskey flavor. But we know you're dying to learn more about that photo, right?

Dubbed The Big Beef Rib (La Super Costilla for the California crowd), we're talking TWO POUNDS of USDA prime aged meat that's been butchered to naturally bind to a 17-inch rib bone. It is then marinated, tenderized, slow smoked for over two hours and mesquite finished. Whaaat?!? In addition, carnivores have their choice of smoky, zesty garlic and spicy BBQ sauce as a finish. 

But wait, there's more! For those times when food wins over man, Palmieri designed special "Doggy Bone Bags" (which resemble the plastic you stick an umbrella in during a rainy Target run) for stashing leftovers. At around $17 a pop, it's a feast fit for Flintstone himself.

For the hardcore grillers, he's preparing to sell it online, with seasoning packets and online instructions to assist you. Otherwise, you've got another three weeks to daydream, or until July 4 to hightail down to Del Mar. As Dominic says, "We hope to make Henry VIII proud. A modern-day Renaissance food. Out with the leg of foul, in with the two-pound rib of beef!"

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

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Big Ribs, by the Numbers

Have a guess how many were consumed at the 2012 OC Fair?

By Alysia Gray Painter
|  Monday, Aug 13, 2012  |  Updated 4:38 PM PDT
Big Ribs, by the Numbers

What sort of bacon treats did you eat at the 2012 Orange County Fair?

A portrait of what works at a county fair isn't always told by the admission counter at the gate.

It's also told in the concert admissions sold, in the number of times an attraction goes round and round, in how many people donated helpful items, and, yep, how many 17-inch Big Ribs were consumed.

The Orange County Fair has now wrapped for another year -- collective "aw dang," everyone? Okay, moving on -- but the numbers of what sold and to what purpose fascinate us nearly as much as the shiny twinkly lights of the Ferris wheel. (Okay, we can stare slack-jawed at that for several minutes, truth be told.)

Here are a few fun facts: Over 12,000 veterans and active military entered the fair for free as part of the Salute to Heroes program. And over 79,000 fair attendees donated a school supply or canned food items and received a discount.

Nice? Nice.

Now, about the aforementioned Big Rib, one of the headliner foods of this year's Costa Mesa-based extravaganza. Over 3,900 were sold in all -- impressive, given the dish's impressive size -- but here's something of interest: Just under one-third of the Big Ribs sold were packed to go home with the Big Rib buyer. In other words, they wanted that meat for home-eating. And the biggest to-go order? Twenty Big Ribs. Can you imagine that party? We hope the mega rolls of paper towels were out.

It's a bit fitting, to take the fair food home; after all, this year's theme was "Home Sweet Home." The 2012 OC Fair wrapped on Sunday, Aug. 12; watch this space for the 2013 dates.

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Bigger Than Yours

The Bib Rib Will Make Yours Feel Tiny...


Besides deep frying, how else do you make ribs more absurd at a county fair? Easy, you go big and sell 2 whole pounds of meat on a 17-inch stick. Known as the Big Rib, the new menu item features two pounds of USDA beef rib and can be found at Biggy’s Meat Market, a new vendor at the OC Fair this year.

You can buy the Big Rib by itself and eat it Flintstones style, or make it a meal and add some fries to the mix. I’d call you crazy for wanting to eat an entire meal by yourself, but since you’re headed to a fair, I guess my argument’s invalid.

With a rib that big in the sky, you’d be blind not to miss it amongst all the other vendors, carnival rides, and carnival games.

Resized for your pleasure, check out the pictures of the beefy, ribby goodness:



Patrick Khensovan is a full-time Computer Science student who loves experimenting with wild recipe ideas and dreams of eventually opening a specialty Japanese curry restaurant. He loves terrible, punny jokes and can draw just about anything into Darth Vader.


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Channel your inner caveman at the state fair with a big hunk of beef on a bone

Date: Wednesday, June 20, 2012, 6:34am PDT - Last Modified: Wednesday, June 20, 2012, 12:23pm PDT


Staff Writer- Sacramento Business Journal
Email  | Twitter

The talk of the fair food circuit this year is the Big Beef Rib.

And it will be coming to the California State Fair.

The Big Beef Rib is two pounds of beef attached to a 17-inch beef rib bone, which is then slow smoked for about three hours and then finished over a mesquite fire.

It makes you forget about all the other foods-on-a-stick, when you’ve got a massive steak on a bone club.

“The first thing nine out of 10 people do is take a picture of it or have a picture taken of them with it,” said Dominic Palmieri, inventor of the Big Beef Rib.

Palmieri, who is based in Arizona, did six months of research to find a way to get a two-pound cut of USDA prime beef to adhere to the bone naturally.

He serves the rib with a doggie bag as a handle — just in case there are leftovers.

The booth has plastic forks and knives available, but most people chose not to use them, he said.

Palmieri debuted the Big Beef Rim at the Houston Livestock Show and Rodeo this year. He expected to get some attention with it, and maybe sell a few hundred over a couple days. He nearly sold out 750 in the first day.

“The thing just went viral,” he said. It was a strong showing, especially so in the face of its $16.95 price.

While the cost is on the high side, the calorie count is relatively low — for fair food — and it is lower in calories than a turkey leg, Palmieri said.

The California State Fair, which runs July 12 through July 29, this year will feature some new first-time rides. There will be a 600-foot zip line that carries four people at up to 35 miles per hour and a whitewater log flume ride.

A Mega Drop tower that was very popular last year is returning again.

There also will be several Guinness World Records attempts, including the World’s Largest Margarita. That 10,500-gallon beverage attempt will begin at 10 a.m. on July 13. And there will be an attempt at the longest Ferris wheel ride, beginning at 5 a.m. on July 23. The current record is 25 hours.

Mark Anderson covers banking, finance, accounting, technology, telecom, venture capital, hospitality, tourism and restaurants for the Sacramento Business Journal.

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We Conquered the Big Rib at

the California State Fair!



OMG! We conquered the big-*ss Rib Steak!! It was soooo good. We were able to order it right off the grill & medium rare without extra sauce! It costs about $16 and it feeds 2 people. It was perfect for the caveman and the cavegrrl… I am pretty sure we were the happiest couple at the fair sharing that big old hunk of meat! :)

And we landed in the wine garden (big surprise! ;) ) with a mini picnic sponsored by one of my favorite food booths at the fair (conveniently located within the Wine Garden) Pignotti’s!! This year, they’re serving up my favorites again… the fruit plate, the salami plate, and the cheese plate. There’s also a meatball with pesto sauce that you should try.

Of course, we didn’t eat the bread on the plates, but I am showing you what you will get on the plate when you order. You can probably ask them to leave it off your plate entirely if you want. :) Here’s a little slide show of the must haves (especially when you are sipping those California State Fair Medal winners!!):


BY THE WAY!!!!!

Come out and see me tomorrow, (Friday, July 20th from 5-7pm!) In the California Food Building (where the permanent exhibit buildings are located).

I will be making bacon wrapped dates and a cocoa hazelnut spread served with bananas! And you will get to taste test them for FREE!! And maybe by tomorrow I will have figured out a catchy name for the hazelnut spread!

You’ll also get to meet my partner in crime, The Running Bum aka Andy aka caveman, and we’ll talk about Paleo, what we eat, our staple kitchen ingredients, and other fun recipes!!

And since we’re talking about food, here’s the latest press release with the 2012 Cooking Competition Results:

SACRAMENTO, Calif. (July 19) – The California State Fair announces winners of its California’s Kitchen challenges and competitions for adults, children and professional chefs.

Best of Show:
Jams & Jellies Show: Claudine Kelly of Orangevale, for Blueberry Pomegranate Jelly
Kidz Jams & Jellies Show: Ashley Olson of Kingsburg, for Strawberry Balsamic Thyme Jam
Soft Spreads & Fruit Show: David Conrad of Stinson Beach, for Bearss Lime Curd
Pickles, Relish, Sauce & Salsa Show: Joan Edelsohn of Moraga, for Blackberry Barbecue Sauce
Kidz Soft Spread, Fruit, Pickle & Sauce Show: Matthew Silvera of Sutter, for Pickled Green Beans

King Arthur Flour Cookie Contest in Kidz Kitchen:
First place: Lincoln Marks of Rancho Cordova, for Kettlecorn Cookies
Second place: Catherine Gallagher of Sacramento, for Almond Strawberry Tea Time Cookies
Third place: Kaitlyn Ripley of Carmichael, for King Arthur’s Cookies

Poppy’s Baby Cake Contest in Kidz Kitchen, sponsored by C&H Sugar:
First place: Lindsey Abernathy of Sacramento, for Chocolate Chip Cookie Dough Cupcakes
Second place: Madilyn Ripley of Carmichael, for Poppy’s Baby Cakes
Third place: Jamie Grgich of Elk Grove, for Marzipan Ladybug Cupcakes with Vanilla Buttercream Frosting
Awards of Merit – Aysia Seals of Citrus Heights, for Aysia’s Rainbow Vanilla Cupcakes;
Demetrius Marshall of Sacramento, for Demetrius’ Out of this World Triple Chocolate Cupcakes;
Esther Ambrose of Galt, for Flower Power Poppy Baby Cakes, and
Evangeline Gardiner of  Loomis, for Rainbow Cupcakes

Professional Chef Challenge
Preliminary rounds winners, who will compete in the finals 4-6 p.m. July 29:
Chef F.J. Villalobos, of 58 Degrees & Holding Co.
Chef Evan Elsberry, of Evan’s Kitchen
Chef Cecil Rhodes II, of Bella Bru Café Carmichael

2012 California State Fair – July 12-29 – 1600 Exposition Blvd., Sacramento


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Houston Chronicle

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Best food at the rodeo carnival: a 17-inch rib

Published 04:30 p.m., Monday, February 20, 2012

One my favorite columns to "research" each year is the food at the Houston Livestock Show and Rodeo.

Last year, I researched myself from Size 32 pants to Size 33.

And the 33s were tight by the time the rodeo ended.

Dominic Palmieri, who thinks up all those devilish delicacies on the carnival midway for Ray Cammack Shows, assures me that 2012 will be a banner year for crazy carny food, like fried this and chocolate-covered that.

If only Palmieri used his powers for good instead of evil.

The carnival doesn't start until Thursday, but I got a preview of the best new thing on the menu.

The Rodeo Rib.

You ready?

The Rodeo Rib is a 1½-pound hunk of juicy, tender beef at the end of a 17-inch bare-bone rib. It's the ultimate food on a stick. Or you can knight people with it. Or play Whac-a-Mole.

"This is a product that I've been developing for the past several months. The Big Rib will be making its worldwide debut at the Houston Livestock Show and Rodeo," said Palmieri, who says he concocts carnival treats for the "foodie boomer generation."

A 24-ounce slab of beef stuck on the end of a 17-inch cow's rib … and we wonder how Houston gets named Fattest City again? This rib could feed a family of four. But probably just you.

The rib is an actual cow's rib, clean as a whistle, not a speck of meat left on it. Then Palmieri sticks a whole chuck steak, with the gristle and fat removed, on the end. As the meat cooks, it shrinks and adheres tightly to the bone, so you have to tear the meat away with your teeth. Rrrrrr!

"A lot of brilliant people have worked on this project, and the result is amazing," Palmieri said.

If he must say so himself.

Palmieri and Freedman Meats slaved over a hot stove for two months until they found the right size bone, the right cut of meat and the best way to cook it.

First the meat is marinated in a secret brine. Here we go with the secrets again. Then it's slow-cooked at low temperature in a smoker oven for two hours. That's a long time for beef.

This rib doesn't look anything like a pork spare rib, baby-back rib or beef rib at a barbecue restaurant. You eat those side to side, like corn on the cob.

The Rodeo Rib looks like an enormous Tootsie Roll Pop, except there's a huge hunk of beef at the end. It comes with your choice of dipping sauces: Hot & Spicy, Sweet & Tangy, Smoky and Garlic Zesty.

The Rodeo Rib costs $16.95 and will be sold at the Burger Joint on Circle Drive next to the Astrodome.

Here are some other new food items coming to the carnival, which will be open Thursday-Saturday (World Championship Bar-B-Que Contest days) and daily starting Feb. 28:

Giant Texas Tenderloin Sandwich - a 9-by-5-inch pork tenderloin that's pounded and battered (somebody call the cops!), then fried and served on a toasted bun for $8.95. Readers ask me all the time, where can I find a fried pork tenderloin sandwich? Here you go.

Colossal Curly Fry Cone - a 17-inch paper cone packed with freshly cut french fries for $7. It's the perfect companion to the 17-inch Rodeo Rib. If you carry one in each hand, you won't tip over.

Belly Buster Burger - a 4-pound burger with 10 slices of cheese, 8 slices of tomato, one-half head of lettuce, 30 pickle slices and 5 ounces of sauce on an 11-inch, 18-ounce bun for $24. Please allow 10 minutes for preparation. Then 20 minutes for the ambulance to arrive.

ken.hoffman@chron.com


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  Houston Chronicle

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Best food at the rodeo carnival: a 17-inch rib
Posted by Ken Hoffman on 


One my favorite columns to “research” each year is the food at the Houston Livestock Show and Rodeo.

Last year, I researched myself from Size 32 pants to Size 33.

And the 33s were tight by the time the rodeo ended.

Dominic Palmieri, who thinks up all those devilish delicacies on the carnival midway for Ray Cammack Shows, assures me that 2012 will be a banner year for crazy carny food, like fried this and chocolate-covered that.

If only Palmieri used his powers for good instead of evil.

The rodeo doesn’t start until next week, but I got a preview of the best new thing on the carnival menu.

The Rodeo Rib.

You ready?

The Rodeo Rib is a 1½-pound hunk of juicy, tender beef at the end of a 17-inch bare-bone rib. It’s the ultimate food on a stick. Or you can knight people with it. Or play Whac-a-Mole.

“This is a product that I’ve been developing for the past several months. The Big Rib will be making its worldwide debut at the Houston Livestock Show and Rodeo,” said Palmieri, who says he concocts carnival treats for the “foodie boomer generation.”

A 24-ounce slab of beef stuck on the end of a 17-inch cow’s rib … and we wonder how Houston gets named Fattest City again? This rib could feed a family of four. But probably just you.

The rib is an actual cow’s rib, clean as a whistle, not a speck of meat left on it. Then Palmieri sticks a whole chuck steak, with the gristle and fat removed, on the end. As the meat cooks, it shrinks and adheres tightly to the bone, so you have to tear the meat away with your teeth. Rrrrrr!

“A lot of brilliant people have worked on this project, and the result is amazing,” Palmieri said.

If he must say so himself.

Palmieri and Freedman Meats slaved over a hot stove for two months until they found the right size bone, the right cut of meat and the best way to cook it.

First the meat is marinated in a secret brine. Here we go with the secrets again. Then it’s slow-cooked at low temperature in a smoker oven for two hours. That’s a long time for beef.

This rib doesn’t look anything like a pork spare rib, baby-back rib or beef rib at a barbecue restaurant. You eat those side to side, like corn on the cob.

The Rodeo Rib looks like an enormous Tootsie Roll Pop, except there’s a huge hunk of beef at the end. It comes with your choice of dipping sauces: Hot & Spicy, Sweet & Tangy, Smoky and Garlic Zesty.

The Rodeo Rib costs $16.95 and will be sold at the Burger Joint on Circle Drive next to the Astrodome.

Here are some other new food items coming to the rodeo:

  • Giant Texas Tenderloin Sandwich — a 9-by-5-inch pork tenderloin that’s pounded and battered (somebody call the cops!), then fried and served on a toasted bun for $8.95. Readers ask me all the time, where can I find a fried pork tenderloin sandwich? Here you go.
  • Colossal Curly Fry Cone — a 17-inch paper cone packed with freshly cut french fries for $7. It’s the perfect companion to the 17-inch Rodeo Rib. If you carry one in each hand, you won’t tip over.
  • Belly Buster Burger — a 4-pound burger with 10 slices of cheese, 8 slices of tomato, one-half head of lettuce, 30 pickle slices and 5 ounces of sauce on an 11-inch, 18-ounce bun for $24. Please allow 10 minutes for preparation. Then 20 minutes for the ambulance to arrive.


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DEEP-FRIED CREATIONS AND SAVORY BARBECUE WIN AT FOURTH-ANNUAL HOUSTON 

LIVESTOCK SHOW AND RODEO GOLD BUCKLE FOODIE AWARDS — MARCH 1, 2012 — 

HOUSTON — FOR IMMEDIATE RELEASE — Houston Livestock Show and Rodeo commercial 

exhibitors put their best food forward Thursday, March 1 for the fourth annual Gold Buckle Foodie 

Awards.  

As aromas of fried food and fair classics flooded the Kids Country Stage, 29 local media celebrities 

devoured the entries and ranked the food that best satisfied their taste buds.  

“I run from being on the air to get to this event in time,” said Special K from 104.1 KRBE. “This is the 

most delicious, delightful and appetizing event in rodeo history.”  

So as to warn the judges of the amount of food they would be ingesting over the contest time, Gold 

Buckle Foodie Awards announcer and Commercial Exhibits Committee volunteer Harry Miller was 

quick to inform the judges that the contest is a marathon, not a sprint.
 

The judges were not afraid to point out their favorite foods throughout the event. Dubbed “Tater” by 

a Commercial Exhibits Committee member, Dave Morales of Backstage OL took a special liking to 

the baked potato entry.  

“Think Christmas morning when you are opening the presents,” Morales said as he praised the 

potato.  

Another judge came prepared for the inevitable food-overdose by carrying a bottle of Pepto Bismol® 

with her. Many were concerned about the effects of eating so much food at one time and took those 

into account before arriving.  

“I feel like I got ready for this yesterday,” Coppelia Rivera, KSBJ representative said. “I did an hour 

of Zumba.” 

Eight eateries were rewarded for their delectable entries by receiving a plaque, ribbon, a merchandise 

gift certificate and the right to call themselves the 2012 Gold Buckle Foodie Award champions.  

The winners are listed by category:  

Best Breakfast Food: Burton Sausage — Classic Breakfast Taco 

Best Value Food: Ranch House Meat Company — Pork Rib Plate 

Best Food-on-a-Stick: Burger Joint RCS Carnival — The Big Rib

Classic Fair Food: Saltgrass Steakhouse — BBQ Pulled Pork Stuffed Baked Potato 

Most Creative Food: Custom Confections — Lemon Cream Frosty Bite 

Best Fried Food: Far Fix Trinity LLC — Fried Red Velvet Cake 

Best New Flavor: Aunt Edmoe’s Cookies — Fried Cookie Dough on a Stick
 

Best Dessert: Stubby’s Cinnamon Roll — Cinnamon Roll with “The Works”
 

Show fans are invited to come out and participate in the “I Ate All Eight” competition which will 

take place daily March 2 – 18. After eating each of the eight Gold Buckle Foodie Award-winning 

entries listed above, a reward can be redeemed at the Show’s Social Media Hub located at the 

southwest corner of the Main Arena in Hall C of Reliant Center. More information on the “I Ate All 

Eight” contest can be found at www.rodeohouston.com/activites/food.aspx. 
 

The Houston Livestock Show and Rodeo is a Section 501(c)(3) charity that benefits youth, supports 

education, and facilitates better agricultural practices through exhibitions and presentation. Since its 

beginning in 1932, the Show has committed approximately $283 million to the youth of Texas. The 

2012 Show continues through March 18. For tickets and more information, visit 

www.rodeohouston.com.  

 



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