Yesterday my BBQ team Grilling & Chilling were engaged for cooking fingerfood on the christmas market in Saarburg, a small town, where I got my office.
We cooked:
- Wraps with bratwurst, sauerkraut and Gruyère cheese with mustard sauce.
- crostini with small slices of striploin steak and two variations of sauce (hazelnut persil pesto and horseradish mustard cream)
- pulled pork with cole slaw and mustard sauce
Fortunatelly we had very much to cook. The other side of the medal is that I unfortunatelly don't have very much pictures of the event, even less of our food - I'm so sorry. Many thanks to a friend who shot most of the pics.
First of all here are some pics of the pulled pork I prepared one day before on my WSM. I cooked 6 pork chucks, smoked with hickory and cherry wood.
Here are the pictures of the event on the christmas market. We were cooking on a BBQ Scout offset, a Louisiana CS-450 pelletsmoker, a Weber kettle and a Cobb grill.
Our location:
Me talking with a friend.
That's my team (from left to right): Alice, Alain, me, Stefan and Christian - Grilling & Chilling BBQ Team
Cooking brats and the wraps.
The striploin slices for the crostini.
This is one picture of our brat-wraps.
My teammates Christian and Alain cooking the bratwurst wraps.
My teammate Stefan and me preparing a pulled pork portion.
