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Hey everyone,
Last Thursday was our annual end of year for teachers blowout, the 11th annual Meatfest event.
The rules for this event are:
1. Only meat dishes can be served
2. Vegetables are only allowed to transport the meat dish, or are allowable as an ingredient in a meat dish.
3. No chicks. (the name could be changed to "Sausagefest", and many jokes are made about this)
We always try to add a new element for each year, and this year we sourced a cask condition keg of Yards Brewery Brawler (AKA: a firkin). Getting a firkin is almost unheard of for a private event.
We enjoyed it greatly
I prepared four dishes:
1. Italian Fattie - I forget whom on here originally posted it...but this is always a crowd pleaser. This was half hot & half sweet Italian sausage, Moz, Locatelli, and spinach tortellinis.
2. Mexican Fattie - Was this Texas-Hunter's original recipe? OMG this was off the hook. Chorizio Sausage, Applewood smoked Pepper Jack cheese, fresh salsa, and a little Moz.
3. Boston Butt for pulled pork, rubbed with Mad Hunky. This was a big success, and served with my Carolina Style Mustard-based Vidalia Onion BBQ sauce.
second rub, just before smoke
4. Smoked Boar's Head Bologna. Scored, rubbed with Yellow mustard, Mad Hunky, brown sugar. This was also one of the favorites, and definitely something Ill do again...probably soon. The Pork on the left is a buddy's pork cutlets.
Here are some of the during & finished pictures
Breakfast - silicone baking cups with eggs & Canadian bacon, above the butt
Thanks for looking!
Fat Head Carl
Last Thursday was our annual end of year for teachers blowout, the 11th annual Meatfest event.
The rules for this event are:
1. Only meat dishes can be served
2. Vegetables are only allowed to transport the meat dish, or are allowable as an ingredient in a meat dish.
3. No chicks. (the name could be changed to "Sausagefest", and many jokes are made about this)
We always try to add a new element for each year, and this year we sourced a cask condition keg of Yards Brewery Brawler (AKA: a firkin). Getting a firkin is almost unheard of for a private event.
We enjoyed it greatly
I prepared four dishes:
1. Italian Fattie - I forget whom on here originally posted it...but this is always a crowd pleaser. This was half hot & half sweet Italian sausage, Moz, Locatelli, and spinach tortellinis.
2. Mexican Fattie - Was this Texas-Hunter's original recipe? OMG this was off the hook. Chorizio Sausage, Applewood smoked Pepper Jack cheese, fresh salsa, and a little Moz.
3. Boston Butt for pulled pork, rubbed with Mad Hunky. This was a big success, and served with my Carolina Style Mustard-based Vidalia Onion BBQ sauce.
second rub, just before smoke
4. Smoked Boar's Head Bologna. Scored, rubbed with Yellow mustard, Mad Hunky, brown sugar. This was also one of the favorites, and definitely something Ill do again...probably soon. The Pork on the left is a buddy's pork cutlets.
Here are some of the during & finished pictures
Breakfast - silicone baking cups with eggs & Canadian bacon, above the butt
Thanks for looking!
Fat Head Carl
!
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Love the use of the silicone baking cups. 
it's all good. I have some of those cups too, great idea. Lots of good looking food you fellers had. No pole dancers or anything? 
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