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Americas Auction Report 3.23.12 Edition

Americas Auction Report 3.23.12 Edition

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Published by aareport
The hottest auctions in Middle Tennessee and Southern Kentucky can be found in America's Auction Report
The hottest auctions in Middle Tennessee and Southern Kentucky can be found in America's Auction Report

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Published by: aareport on Mar 22, 2012
Copyright:Traditional Copyright: All rights reserved


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IRVINE, Calif., March 19, 2012 /PRNewswirevia COMTEX/ --
Kelley Blue Bookwww.kbb.com , the leading provider of newcar and used car information, today reportsthat used compact-car values are on the riseand could reach the same 20 percent gainsseen in 2011."The 2010 Toyota Prius led in gains, in-creasing in value $1,370 through the monthof February," said Alec Gutierrez, senior mar-ket analyst of automotive insights for KelleyBlue Book. "Dealers have been aggressivelybidding on fuel-efficient vehicles at auctionas consumer demand increases in responseto rising gas prices. If the past is any indica-tion of things to come, Kelley Blue Bookcould see values of used fuel-efficient vehi-cles increase more than 20 percent duringthe course of the next few months."
Used Compact, Hybrid Car Values onthe Rise at Auction
Elle’s Kitchen.........................................................................page2Edison Mazda display lights up auction...............................page 6
Published Every Other Friday ~ Next Issue: April 6, 2012 
MARCH 23, 2012VOLUME 8, ISSUE 158
2013 Ford Fusion Hybrid: The all-new Ford Fusion Hybrid sedan is expected to deliver at least 47 mpg highway and travel up to 62 mph on full electric  power.see “Auto Auctions” page 8 
Page 2March 23, 2012
Smoked Ribs
Smoking ribs is a slow process andshould never be rushed. Always cookthe ribs low and slow at about
F using your favorite hardwood such as pecan, cherry, hickory or mesquite. Keep the smoke flowing for atleast 3 hours then if you have a char-coal, gas or electric smoker, you can fin-ish them the rest of the way with justheat if you like.If you like your ribs wet, start brushingon the sauce about 30-45 minutes be-fore the ribs are finished cooking. Re-peat this at least a couple of timesbefore bringing them in the house for that nice saucy finish.
Bonus Tip:
You can achieve the smokehouse flavor even if you are cooking on a regular charcoal or gas grill. Put the heat on oneside of the grill and the meat oppositethe heat. Pre-soak wood chips and thenwrap in one layer of aluminum foil.Punch holes in the top of the foil and  place them over the flame. The foil will  protect the chips from flaming up and they will provide the needed smoke for alonger period of time.To help to keep more moisture in themeat, place a pan of water in the grill.Now you will be cooking with indirect heat, steam and smoke. The results will be well worth the effort. Cooking on thegrill is a work in progress and your re-sults will improve with time. These meth-ods will help you get the results you will thoroughly enjoy more quickly.
Choosing the Ribs at the Store or Market
When you go to the store or market topurchase spare ribs or baby backs, lookfor meat that has plenty of marbling of fat but not large clumps of fat on the out-side of the ribs. Also look for ribs thathave an even thickness across the en-tire slab for best results.
Remove the Membrane before Smok-ing Ribs
To remove the membrane you simplylay the rack on a hard surface with thebone side up and starting at the cornersyou will see a thin plastic looking sub-stance...starting at the corner use aknife or something sharp to get it startedthen use a paper towel to grab it and pullit off in one clean sweep.It really is notthat easy but with a little practice youcan get quite proficient at it.Remove the Skirt (Flap) on Spare RibsYou will also want to cut off the flap of meat that runs horizontally across themeaty side of spare ribs. Not only doesthis even up the thickness of the ribs sothey will cook better but the meat thatyou cut off can be cooked/smoked rightalong with everything else and is a re-ally nice treat for the chef in about 2hours or so.
Adding a Little Flavor with Rub
Ribs are tasty on their own and thesmoke does a lot to add some goodnessbut using a good rub on the outside of the ribs adds so much to the taste Toapply a rub to the ribs,start with a lightcoat of regular yellow mustard first togive the seasoning something to stickto. Don't worry, they won't taste likemustard when they are done cooking. After the mustard is applied, sprinkle onthe rub of choice and if you like, gentlymassage the rub all over the ribs.. topand bottom. At this point the ribs are fin-ished being prepared and are ready tobe smoked.
Low and Slow is the Key to SmokingRibs
It seems everyone loves to barbque and many lovethe taste of smoked meat. The aroma and the deli- cious flavor cannot be compared. Now with thesetips, you can enjoy great, restaurant tasting smoked meat at home
Page 3
March 23, 2012
In order to bid on the property all bidders must bring either a $100,000.00 Bank Letter of Credit or a$100,000.00 Cashiers Check made payable to McCarter Auction, Inc. Escrow Account and present a valid driver’s license. The build-ing is now vacant, ready for new owner to open for business in time to take advantage of full tourist season. This older building is laidout perfectly for an upscale restaurant with 5 individual dining areas with wood/stone walls, beam ceilings, some with nice slate fl oors,and 2 dining areas have large fi replaces. Also includes an atrium and large glass area facing the Great Smoky Mountains National Park next door for a most unique dining experience. The building needs only a few repairs to bring it back up to first class.
: A deposit of 10% of the contract sales price is required day of auction. If Cashiers check is presented, rather than Bank Letter of Credit, any balance above $100,000.00 Cashiers Check may be paid by cash, good personalor company check. Balance is due at closing within 30 days. All successful bidders will be required to sign a note for the depositamount with the contract, in addition to deposit paid day of sale. Note shall become null and void when buyer shall complete all re-quirements for closing as set out in their contract
Most all real estate on the Parkway in Down-town Gatlinburg is owned by a few families andindividuals, and are on long term leaseholds. Itis extremely RARE in this area to have an op- portunity to purchase FEE SIMPLE prop-erty on theParkway.
OPEN HOUSE: Friday,March 30th,4:00 P.M. til dark &Saturday before sale.
Property Address: 1151 Parkway, Gatlinburg, TN 37738
Corner property at Light #10 at intersection of 441Parkway and Ski Mountain Road. Property adjoinsGreat Smoky Mountains National Park.
A L L  B I D D E R S M US T Q UA L I F Y  M US TQ UA L I F Y  w i t h$100,000.00Cas h iersC hec k  or  Ban k   Le t ter
Restaurant Equipment, Tables & Chairs sell Separately in 2 Lots

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