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.
On friday I arrived at the gathering, and this is the host:
Here's my trisket after 2 hours:
Dry Aged ribeye, brisket and pork:
Cake-pops:
Wings (not cooked by the Wing Commander, but Wing Commander-approved).
My trisket:
Another ribeye, but this time not dry aged:
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.
Some more ribeye seasoned with my Tatonka Dust and some dish (pork steaks, onions and bacon) out of a dutch oven:
Some more cake-pops:
A spanish potato-tortilla, later combined with Chorizo on skewers:
One more picture from the ribs. Meanwhile a friend of mine started to cook a rabbit on a rotissery.
Some oriental stuff: falafel, hummus and more.
Jerk pork:
And finally a Canneloni-dish:
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!
