Big Foamy Head: Big Foamy Head
By admin, 15 years and 10 months ago

22nd Annual Great Taste of the Midwest

Join Rick as he wanders around the 22nd Great Taste of the Midwest in Madison, WI.  The weather was perfect, the beers were fantastic!  Interviews include the MHTG Club Mom Judy, Christine and Jeremy from the live event webcast, Isaac from New Holland Brewing, Dean Coffee from Ale Asylum, Mike from Dark Horse, Steve from the Livery, Lincoln from 3 Floyds, Mike Spears from Kuhnhenns tent, Mike from, Mike Stevens from Founders and last but not least a rib recipe from one of attendees.

Special thanks go to Craig Belanger of (and for our brewery tours on Friday.

Enjoy the listen here.

icon for podpress  22nd Great Taste of the Midwest: Play Now | Play in Popup | Download


#1. Phil, 15 years and 10 months ago

Hey Rick, great stuff here. The best interview had to be Dean Coffee from Ale Asylum. He was very up front about his costs on hops and malt, and it really put things into perspective. It has gotten more expensive for brewers, but they're finding a way to stay afloat given the current economy. Good for you, Dean!

And the energy of Steve from the Livery was absolutely infectious. The man just loves making beer and loves the beer he makes - you can tell. I totally dig that he's so appreciative of everyone who supports craft beer, those who appreciate it, and he makes BELGIANS!! 😀 I have a soft spot for that, every time.

Great rib technique from - can't say I know what Greek seasoning is, but when I make my ribs, nothing touches them anymore except Rendezvous from Charlie Vargas. Hands down, best rub for ribs.

Nicely done, Rick. Sounds like a great time.

#2. admin, 15 years and 9 months ago

I'm having a hard time getting the info on which greek seasoning the guy is referring to - but it dawned on me, Charlie Vergos is Greek, so I guess the Rendezvous dry rub is Greek Seasoning!! See, you were ahead of the curve again Phil! 😀 - Rick

#3. admin, 15 years and 9 months ago

Greek Seasoning is most likely also Cavender's Greek Seasoning. Which hails from Arkansas of all places. You can pick it up at most stores.

#4. Craft Beer Locator, 15 years and 9 months ago

Despite not felling 100%, I still had a blast. Next year Rick, we'll do it again (except the food poisoning bit). Great show too!

#5. Mike, 15 years and 9 months ago

Folks, here is a recipe for a Greek Seasoning. My neighbor makes it and says it's great.

Greek Seasoning Blend

Recipe By : Lisa-Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients; store in an airtight container. Serve with steaks,
pork chops, chicken, or fish.Yield: 1/4 cup. Store herb containers in a dark,
cool, dry place up to six months. Because heat weakens spice flavors, avoid
displaying seasonings on open racks above or near cook tops or ovens. Store
seldom-used seasonings in the freezer to maintain freshness.

Posted To Fabfood September 1998~Busted With 2.0 by

Have fun,


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