robbq
is one Smokin' Farker
- Joined
- Jun 3, 2012
- Location
- Westboro...
We had our 7th annual Festival of Meat yesterday. This is a party we do with a few families every year. Everybody cooks, the focus is meat, and we eat way too much. The food was amazing, as usual.
I made a few things. First, some ABTs.
Putting them together. The store was out of little smokies, so I used little kielbasas instead. I liked them even better.
Wrapped up and ready to be smoked.
Halfway there.
All done. These went quick.
Ground beef sates, before and after grilling.
Lemongrass beef sates. These are everyone's favorite, they are amazing.
Every year I try to do something new, and this time I tried making a dish I had in Spain a few months ago called "torrezno". It's thick pieces of bacon with the skin on, cooked until the skin is crunchy and the rest is a meaty, fatty hunk of goodness. I got some advice from Spanish coworkers and tried it. Around here you can't find bacon with the skin on, so I got some pork belly, sliced it and cured it for a few days. Here it is slowly frying with the skin side down.
Once the skin is crunchy, you brown it on all sides. These got a little overcooked, but still came out OK. This is what they looked like before being sliced into bite sized pieces.
And ready to eat. This is a heart attack on a plate, but very very tasty.
Friends brought a lot of other food. Here are some highlights.
Kielbasa with cheese, pineapple and cherries.
Salami, prosciutto and cheeses.
Deviled eggs.
Lobster mac and cheese.
Smoked salmon.
And these pictures are bad, but buffalo wings and honey bbq wings. They were almost gone by the time I got a picture.
It's one of my favorite days of the year, and we had a great time.
I made a few things. First, some ABTs.
Putting them together. The store was out of little smokies, so I used little kielbasas instead. I liked them even better.
Wrapped up and ready to be smoked.
Halfway there.
All done. These went quick.
Ground beef sates, before and after grilling.
Lemongrass beef sates. These are everyone's favorite, they are amazing.
Every year I try to do something new, and this time I tried making a dish I had in Spain a few months ago called "torrezno". It's thick pieces of bacon with the skin on, cooked until the skin is crunchy and the rest is a meaty, fatty hunk of goodness. I got some advice from Spanish coworkers and tried it. Around here you can't find bacon with the skin on, so I got some pork belly, sliced it and cured it for a few days. Here it is slowly frying with the skin side down.
Once the skin is crunchy, you brown it on all sides. These got a little overcooked, but still came out OK. This is what they looked like before being sliced into bite sized pieces.
And ready to eat. This is a heart attack on a plate, but very very tasty.
Friends brought a lot of other food. Here are some highlights.
Kielbasa with cheese, pineapple and cherries.
Salami, prosciutto and cheeses.
Deviled eggs.
Lobster mac and cheese.
Smoked salmon.
And these pictures are bad, but buffalo wings and honey bbq wings. They were almost gone by the time I got a picture.
It's one of my favorite days of the year, and we had a great time.
