It’s always a welcome sight to see the bicycle racing sign. This one directed to the July Alpenrose Velodrome Challenge. Madison’s Grill was the exclusive vendor.
Our menu featured Matt’s barbecued chicken and ribs along with marionberry cobbler. The three day event brought out about 1,000 spectators and racers.
Matt scrubs the grill first thing in the morning. Once the mesquite charcoal has burned down to the right temperature, the ribs start their journey to succulence.
The dry rub is a secret mix of perfect spices. The pork ribs are cooked first at high heat to caramelize the outside and seal in juices.
The chicken gets the same dry rub and sits on the grill after the ribs have been cooking for a while.
Madison’s provided catered platters to the VIP section overlooking the velodrome.
The riders showed fantastic skill riding the steep corners of Alpenrose.
Once the outside of the meat is caramelized, the grill is lifted away from the heat of the mesquite. The smoke colors the meat pink towards the center.
Jeremiah rings up a meal. The mesquite smoke pleased many.
