Kevin Hendrickson

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Kevin Hendrickson

On air: 6 - 10a M-F
Call: 701-772-9696

Email: kevinhendrickson@clearchannel.com
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96.1 The FOX is On The Prowl for your best grilling tips and recipes! E-mail, fax or post your tips and recipes on our Facebook page and you’ll be registered to win the Ultimate Backyard Escape! 96.1 The FOX is giving away Weber grills, a beautifully designed deck and an outdoor sound system so you can listen while you’re grillin’! Register every day through May 27 for your chance to win USDA choice cut steaks, Weber grills and our grand prize a new deck and outdoor sound system. Check out Heavy Kevy’s favorite tips and recipes on the right side of the page! The Ultimate Backyard Escape brought to you by: Simonson Lumber W.E.I. Handyman L&M Meats Ace Hardware Dakota TV & Appliance QUALIFIER PRIZES: 4 Weber gas grills from Ace Hardware $25.00 gift cards from L&M Meats GRAND PRIZE: $2000.00 in lumber and building materials from Simonson Lumber $1000.00 labor in W.E.I. Handyman Sony receiver/amplifier and two Niles outdoor speakers from Dakota TV & Appliance ($549.00 value) Get your entries submitted TODAY! Here’s how: FOX Fax: 701-746-1410 FOX E-Mail: 961thefox@live.com FOX Facebook: http://www.facebook.com/961TheFox

Kevin Hendrickson 6-10a Weekdays

Kevin Hendrickson brings you the Most Music in the Morning on 96.1 the Fox from 6-10am every weekday!

Fox Morning Show featuring World Class Breakfast Blocks

Kevin Hendrickson brings you more music in the morning, 6-10am, than any other station in the Valley! Of course, you get the info you need--brief newscasts to keep you up to date, sports news, and the latest local weather updates--but you'll also hear Kevin keep that World Class Rock rollin' while the other stations are busy talking! And during the 9am hour, check out our World Class Rock Breakfast Blocks featuring blocks of your favorite artists and the stories behind the songs, too!

Kevin's Bio

When I was a kid...a LONG LONG time ago, my brothers had a band that played high school proms and teen dances--that gave me an interest in music. I couldn't play an instrument, so I chose radio to stay in touch with the business. From the first radio station tour I went on when I was about 10, I was hooked. My dad bought me a transistor radio that I carried with me everywhere. I've probably worked on over 25 radio stations in North Dakota, Minnesota, and California. I now have the "Dream Job" at the Fox--sure, I have to get up early for the morning show, but I get to play the best songs ever written and recorded! I love being the first voice many people hear in the morning and I like to tell listeners what's going on, whether it's the latest news, something I think they should know about to get their day started, or something that strikes me as funny.

The Riverside Blues Show is in its 13th year and has given me an opportunity to share music that most people would never hear on the radio with our listeners! I've met and talked to some of today's best blues musicians and I can truly say that we have a common bond--we're in the business for the music, not the money! So....if you could loan your "Blues Buddy" a dime...

Riverside Blues Show

Tune in to Kevin and the Riverside Blues Show every Sunday morning from 10am-1pm, brought to you by Sanders 1907 Restaurant in downtown Grand Forks and by Budweiser, distributed locally by Anderson Beverage and Dakota Sales!

Friday, May 20, 2011

ORANGE SALAD

Submitting a nice easy cool light dessert recipe that goes good with a perfect barbeque outing.

Orange Salad

1 - lg pkg of Orange Jello
1 1/2 cup hot water

1 pint orange sherbert

1 can Mandarin oranges drained

Dissolve Jello in water, than add sherbert and Mandarin Oranges

Put in refridgerator to mold for few hours, for a good setting mold, put in fridge overnight

Paul Zafke Emerado, ND

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Thursday, May 19, 2011

ONION BURGERS

Quick onion burgers on the grill. Mix a package of onion soup in a pound and a half of ground beef. Grill to your preference. For even more flavor let the meat marinade overnight in the fridge. Great on sourdough buns with melted cheese. Pepper jack or jalapeño rocks!!! Don't forget to jam with 96.1 tunes.

Jeanie Vasichek

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Wednesday, May 18, 2011

VENISON BACKSTRAP ON THE GRILL

1 WHOLE VENISON BACKSTRAP

1 GREEN PEPPER

1 RED PEPPER

1 RED ONION

8 OZ. HIGH TEMP SWISS CHEESE

TAKE THE WHOLE BACKSTRAP AND BUTTERFLY IT. CHOP UP INGREDIENTS AND FILL. FOLD BACKSTRAP OVER AND TIE IT . THEN SEASON MEAT WITH PRIME RIB SEASONING. THEN WRAP IN FOIL AND PUT ON THE GRILL AND COOK UNTIL MEDIUM TO MEDIUM RARE, DONT OVERCOOK.......ENJOY...................................
BOB THOMPSON

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Tuesday, May 17, 2011

BBQ RIBS

‎2 (2 pound) slabs baby back pork ribs
2 1/4 tbsp vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste (if you dont have Tomato Paste and Vinegar use KETCHUP!)
1/2 cup vinegar
1/2 cup brown sugar
2 1/2 tbsp honey
1/4 tsp black pepper
1 1/4 tsp liquid smoke flavoring
2 tsp Canadian Mist (optional)
2 tsp garlic salt
1/2 tsp onion powder
1 TBS horseradish
Preheat oven to 300 degrees. Cut each rack of ribs in half, so that you have 4 half racks. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. Heat oil and onions in a medium saucepan over medium heat for 5 minutes. Stir in water, tomato paste, vinegar, (if you dont have Tomato Paste and Vinegar use KETCHUP!) brown sugar, and honey. Season with black pepper, liquid smoke, Canadian Mist (optional but makes it great), garlic salt, horseradish & onion powder. Bring mixture to a boil, then reduce heat. Simmer for 1 hour, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the rib

Rose Hinrichs

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Monday, May 16, 2011

GRILLED PORK TENDERLOIN

Grilled Pork Tenderloin

One Pork Tenderloin

6 cloves of garlic

salt

pepper

tinfoil

Take pork tenderloin and cut small x's about an inch apart all along the top of the tenderloin.

Take your garlic cloves and push them into the x's. Season with salt and pepper. Wrap in tinfoil and put on the grill until the pork is 140 degrees. Slice and serve!

Tina Cameron

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Monday, May 16, 2011

CHICKEN BURGER

Here is a great grilling tip:

A chicken burger worth eating: Cook and chop bacon; mix with ground chicken and grill and top off with pepper jack cheese!!

Casey Olson

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Monday, May 16, 2011

DEEP FRIED CANDY BARS

Deep Fried Candy Bars:

Get a cast iron pan and put on grill with about 3" high of peanut oil in pan

Take the mini candy bars ( Reeses, Milky Way, Mint 3 Musketeers)
Snickers don't work the best because of the peanuts.

Get the oil hot so it is rolling good in the pan

Take a metal or wood skew and push it into the end of the candy bar.

Dip the candy bar in some pancake batter.

Gently roll the candy bar in the hot oil for about 2 min

Pull out and dip in powdered sugar and enjoy

Tony weber

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Monday, May 16, 2011

DON'T BURN THE CHICKEN!

Hello,
I will microwave my chicken for about 3 minutes before grilling to melt the fat off. This will reduce flare ups and fires. Thanks, Jim Ferguson

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Monday, May 16, 2011

GRILLED CABBAGE

Cooked Cabbage

Take a cabbage and cut in half., (don't peel it) so it is like a bowl. on the bottom of the cabbage cut a little bit off so it will sit up. Cut out the core in the middle of the cabbage..

Stick 1 stick of butter in each hole where you took the core of the cabbage out, and sprinkle with seasoning powder and garlic. Wrap each half in its own tinfoil. Put on the grill for 1 1/2 hours. on medium heat. If the outside burns no big deal, that is the reason for not peeling the cabbage. When ready to eat just scoop out in the middle what you want to eat. ENJOY!!!!

Penny Hiebert

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ORANGE SALAD

ONION BURGERS

VENISON BACKSTRAP ON THE GRILL

BBQ RIBS

GRILLED PORK TENDERLOIN

CHICKEN BURGER

DEEP FRIED CANDY BARS

DON'T BURN THE CHICKEN!

GRILLED CABBAGE