ATLANTA - Ruins get revived at Sweetwater Creek State Park: It’s located just a few minutes from downtown Atlanta, but visitors to Sweetwater Creek State Park know it’s a haven of peaceful nature and fascinating history.
Sweetwater Creek State Park is located on more than 2,500 acres in Lithia Springs, including the 215-acre George Sparks Reservoir. The water makes the park a popular place for fishing, kayaking, and paddleboarding, and the award-winning visitor center is filled with interesting exhibits about the area’s history. But speaking of history, many visitors come to Sweetwater Creek State Park to see the ruins of the New Manchester Manufacturing Company, which was a textile mill that burned during the Civil War. Although the interior of the ruins is currently closed to visitors, a three-month project is happening now to stabilize the ruins, which will once again allow visitors to take tours inside the ruins and also make the space available for small special events.
Good Day Atlanta’s Paul Milliken spent the morning exploring the mill ruins at Sweetwater Creek State, and also learning more about the fall activities available there.
WEB LINK: http://gastateparks.org/SweetwaterCreek/
BBQ FOR TEXAS: Chef Cam Floyd, from Sweet Auburn BBQ joins us with a BBQ shrimp scampi recipe. Sweet Auburn is one of several restaurants hosting the BBQ For Texas dine out in Atlanta. On Sept. 6, 2017 they will join together to benefit recovery efforts and are donating a portion of sales from that day to Global Giving, a crowdfunding site that has a goal to raise $5 million to be used towards local relief and recovery efforts Texas. For more information on Sweet Auburn click here. For information on all the restaurants participating in the BBQ For Texas dine out see below or click here.
- B's Cracklin BBQ
- Bone Lick BBQ
- Community Q
- D.B.A. Barbecue
- Grand Champion BBQ
- The Greater Good Barbecue
- Heirloom Market BBQ
- Smoke Ring...
- Sweet Auburn BBQ
Chef Cam Floyd’s Barbecue Shrimp Scampi
Orange Juice Reduction 1 quart reduced into 2 cups
Shallots, Minced 3 Each
Scallions, Small Slice 1 Bunch
Jalapeno, Minced 1 Each
Garlic, Minced 1/2 Cloves
Thyme, Leaves no Stems ½ Cup
Blended Oil ¾ Cup
Butter 6 Pounds
BBQ Rub 1 Cup
Kosher Salt 1 tsp.
1. Reduce OJ by half and chill in shallow pan over ice.
2. In the food processor blend the shallots, scallions, jalapeno, garlic, and thyme together.
3. In a pot add blended oil and blended items and cook for 30 minutes on low heat.
4. Pour Vegetable mix out on a sheet pan in a thin layer and cool quickly in cooler.
4. Add room temperature butter to mixing bowl and mix with paddle attachment on 2 speed until blended.
4. Add reduced OJ, vegetable blend, BBQ rub, and kosher salt to bowl and mix for 1 minute on speed 1.
5. Scrape down sides of bowl and paddle, and mix on speed 2 for 30 seconds.
6. Freeze for a longer shelf life.
Shrimp Prep Recipe
2 Bag 16/20 P&D Tail off Shrimp
½ Cup BBQ Rub
½ Cup Blended Oil
1. Place shrimp in colander and wash lightly with cold water.
2. Let excess water drip off and place shrimp in large mixing bowl.
3. Toss shrimp with BBQ rub and blended oil to coat shrimp evenly.
4. Let shrimp marinate for 30 minutes to 2 hours
1. Place shrimp into a hot pan with olive oil.
2. Once shrimp is cooked 70% of the way through, turn shrimp and add 2 tablespoons of barbecue butter.
3. Once butter has melted, add 2 oz. heavy cream and remove from heat.
4. Continuously toss the pan to emulsify your sauce.
5. Place Shrimp and sauce in your favorite bowl, garnish with togarashi spice, scallions, and grilled bread.