Cruise, BBQ and Blues Car Show
Saturday, February 21, 2015               10am-3pm
$5 admission, 10 and under Free    $1 discount for all Veterans and Active Duty Military
Oro Valley Marketplace - Southwest corner of Oracle and Tangerine
(between Red Lobster and Olive Garden)

Blending science, mechanics and design is an innovative art form in its own right. Car design is a ubiquitous but often overlooked art form which SAACA beings to light through our annual Classic Car Shows. The event invites thousands of people out to rev up the weekend with  live oldies music, kids’ activities and great food. With 20 different classes of autos, awards are given in Best of Show, Best Interior, Best Paint, Best Engine and People’s Choice, as well as a first place award given in each vehicle category.  The one day event will feature live Blues music on the main stage, classic BBQ on the grill, and an endless supply of everything we have come to love about fast cars and classic auto!

The beautiful setting of the Oro Valley Marketplace will come alive during the show on Saturday, Feb. 21 from 10 3 p.m., presented by The Southern Arizona Arts and Cultural Alliance (SAACA). 

The show will exhibit cars and trucks in a variety of styles – antique and modern, domestic and foreign, modified and custom.  Judges will award trophies in 43 categories including Best of Show, Best Interior, Best Paint, Best Engine and People’s Choice, as well as a first place award given in each vehicle category. 

Adding a soulful atmosphere to the event The George Howard Band and Bluz Nite will captivate audiences with their renditions of blues greats including: John Lee Hooker, Syl Johnson, Louisiana Red, Bo Diddley, Charlie Mussellwhite, and Willie Nelson

As music fills the day, BBQ vendors will fire-up the festival as attendees sample an array of delicious tasting food, from kettle corn and sweets to all-American meals.

Jumping castles and children’s activities will entertain the youngsters. Ages 10 and under get in the show free, and admission for adults is $5. Proceeds from the event go towards school arts programs and keeping community art events alive in the region.


11:00 am

Bluz Nite

Bluz Nite is an electrically  charged  group with a  musical  force of its own. Their compelling and distinctive sound will take you back to the past and thrust you into the future with their blues and soulful performances. It is not often that a group with a refreshing and distinctive blues sound appears on the scene, but in this moment the Bluz Nite Group is truly that group and is an up and coming musical blues force.

This  group of musicians have truly proven their individuality and combined efforts to produce a genre of traditional blues and beyond.  Bluz  Nite crosses boundaries from Memphis blues to the soulful tones of rhythm and soul.  You will love the energy and passion this group brings to the stage.

1:00 pm

The George Howard Band

George Howard and the Rhythm and Blues Soul Review.  In the arena of R&B music the R&B soul review are in the heavyweight division. when they take the stage, the audience quickly senses that this band is something special. And when they hit the first chords of their opening number, it becomes apparent that these guy's are master musicians! there's gonna be a party tonight!

Words most frequently used to describe this band are high energy, versatile and unique. "High energy" because they interpret a wide range of R&B styles and dance rhythms. And "unique" because whether they are performing an old classic or an original, these musicians have a style that is very much their own.

The R&B Soul Review play all types of standard and contemporary soul and blues styles. From Al Green, James Brown, Marvin Gaye, BB King , Stevie Wonder too all the best blues and R&B artist that we have all grown up listening too.

These talented musicians all have over 30 yrs experience in mastering the craft. You won't be able to stop shimmying and shaking in your seat or dancing till the music stops --- nor will you want to.


Cruise, BBQ & Blues will showcase some of the best BBQ in town. The term BBQ likely came from the Caribbean word for “sacred fire pit,” and the style of slow-cooking over wood has been around for centuries. However, when the weekend rolls around and backyards fill with smoking food, there is no question this culinary classic has become a favorite pastime for Americans.   “It’s a staple” said Daniel Bacon, owner and operator of Western Smoke BBQ. “There are two to three new BBQ businesses opening in Tucson every year.”

Bacon has been spicing up the food business for 45 years and participates in the car show nearly every season. His popular BBQ has sold out at signature events around town like the Fourth Avenue Street Fair, Tucson Meet Yourself, the Gem Show, Dillinger Days and many others. One of the only tri-tip beef operations in Tucson, Bacon serves from a 13-foot custom built trailer that can cook 120 pieces of 5-pound briskets at one time. “The cooking process is everything,” Bacon said. Tri-tip cooking began in the 1860s when cattle drives were popular. Ranch hands developed a way to cook the cut until it was tender, and the technique has made it a top grade of meat today.

When asked what makes Western Smoke BBQ unique, Bacon replied, “Number one, it’s the type of BBQ we use.” The Santa Maria, Calif. style rotisserie has a wheel-turned rack to adjust the heat.  “Santa Maria is the tri-tip capital of the world,” Bacon said, and his cooking techniques have been inspired by this area famous for tri-tip – right down to the “top secret” blend of spices used in the rub. His culinary craft has also been seasoned with mesquite-smoked meat and highly-skilled “pit masters.”

For the purists, BBQ is distinguished from grilling by the use of slow-cooking, smoking and heating the food away from the flame which creates the full-flavored taste.  “Our BBQ usually runs about 600 degrees (Fahrenheit),” Bacon said, “and it takes an hour and 45 minutes to fully cook a brisket.” Each USDA Choice cut is purchased with a 1-inch fat cap on one side, which is cooked first to melt flavor into the rest of the beef.

“So when we’re done all the juices are seared inside the brisket,” he explained. “A lot of people have trouble cooking tri-tip at home because they don’t have that barrier of fat to protect the meat against the heat – it burns up.”  Attendees to at the car show can try Western Smoke BBQ’s half pound tri-tip steak sandwiches and burritos or purchase a whole brisket to take home.

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