Let's Talk BBQ
General => General Discussion & Topics => Member Gatherings and Road Trips => Topic started by: Wing Commander on February 02, 2014, 12:35:26 PM
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This weekend I visited a gathering for members of two German BBQ forums. You sure don't know anybody, but it was a great time, so I don't wanna hold back the pictures:
I made a trisket, which I seaoned at home with a bit of Tatonka Dust and BP Little Louie's.
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On friday I arrived at the gathering, and this is the host:
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Here's my trisket after 2 hours:
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Dry Aged ribeye, brisket and pork:
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Cake-pops:
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Wings (not cooked by the Wing Commander, but Wing Commander-approved).
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My trisket:
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Another ribeye, but this time not dry aged:
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Saturday we started with trying the brisket. Then some ribs were placed on a watersmoker. Some of the guys started making sausage. Amongst others they made 14 kg liver sausage.
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Some more ribeye seasoned with my Tatonka Dust and some dish (pork steaks, onions and bacon) out of a dutch oven:
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Some more cake-pops:
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A spanish potato-tortilla, later combined with Chorizo on skewers:
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One more picture from the ribs. Meanwhile a friend of mine started to cook a rabbit on a rotissery.
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Some oriental stuff: falafel, hummus and more.
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Jerk pork:
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And finally a Canneloni-dish:
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Unfortunatelly I had to leave at that moment because I had a bad cold from friday night. It was a great gathering with very nice people and a good atmoshere!
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That was a bunch of incredible looking chow WC I bet that was a great time. Feel better.
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Great pictures WC!! What type of fuel is being used to cook that not so waskilly Wabbit.
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That looks like it was a great time. Were they German natives or ex-pats? Reason I ask it seems like a diverse group of recipes. That rotisserie set up is starting to give me some ideas. Thanks for sharing.
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That looks like a dream of great BBQ tasting WC!!! I would have enjoyed sampling all!!! Hope the cold gets better, no fun being sick. Don
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Enjoyed the post Wing ;D
Hope your feeling better soon.
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Wow! What a spread.
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Looks great. Love that no matter where you are in the world people love to gather and learn from each other and break bread. :)
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WC - the last group of pictures ...that dish looks incredible! Is there any chance you could get the recipe for that and post it? I really looks good.
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Everything looks fabulous..just like our gathering.I know you had fun. Great pics. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Wow! What a tremendous spread of great looking food.
Curious, what was the fuel used to cook the rabbit? Doesn't look familiar.
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What a spread!!! I'm thinking we need a road trip to visit WC!! That would be quite a trip!!
Art
Stretchy pants required!
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Dang! WC you guys are awesome!!!!
That Trisket was my favorite of the bunch ;)
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Wow!
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My invitation must have got lose in the mail!!
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Well this has to be one of the most interesting threads I have viewed in quite a while... love the pics WC, thanks for sharing!
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Great looking food and it looks like a fun bunch of people, hope you get to feeling better soon.
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Amongst others they made 14 kg liver sausage.
Maybe it's my German blood, but I would absolutely have loved to try some of that!
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Fantastic looking food and photos Wing! I am also curious on the fuel choice for the rabbit cook.
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If you can make it WC is a heck of a great guy. I hope my next trip over falls on the Germans gathering. Outstanding food.
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First of all thank you for the wishes and kind words. I'm feeling better already.
@ Cliff: This was the best liver sausage I ever ate!
WC - the last group of pictures ...that dish looks incredible! Is there any chance you could get the recipe for that and post it? I really looks good.
I'm afraid, I won't. The guy who cooked it is a good friend of mine, and I know that he doesn't work with any recipes. I could take a look on anything he did, so I can try to tell you what he used:
He started to render some diced bacon. Then he placed canneloni in the skillet. These were filled with ground meat, persil, bread crumbs, peas and I think with pesto without any nuts. After heating these canneloni up a little bit, he placed them in a bowl and continued to fry diced onions in the skillet together with some orange slices. Then he added Mangold (I hope it's the right word; my dictionary also suggests chard, leaf beet, seakale beet, silver beet and Swiss kale). After that mangold was heated, he put back the canneloni and blended it with cream and the other ingredients in the skillet.
I hope you can work with that... ;)
Curious, what was the fuel used to cook the rabbit? Doesn't look familiar.
That rabbit was cooked over "Hotcoconuts"-briquets. I don't know, if you got that stuff there over the pond. It's made of coconuts and burns, according to the vendor, 33% longer and hotter than usual charcoal and leaves less ashes.
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Great post WC.. glad your feeling better.