Wow, it was over a month in the making and August 14th was the day (yesterday). Jen, Sam, Fatemeh, Amy and myself sat down and over email hashed out the details. It wasn’t easy, everyone had their ideas how things were to be and what theme, if any would be ahered to. After about 3 weeks it was clear it was going to be good no matter how it was diced up. I believe one of the tough things was coming up with a list of who was invited. Surely we would leave someone out, but we did the best we could. At this point I believe we forgot to invite Greg and his wife from Life’s a Picnic and maybe a few others. It’s wasn’t intentional and we’ll do better next time, I promise.
Everyone was to bring a dish to share with about 4-5 people and Meathenge Labs was to host and smoke meats all day long. And guess what? We did.
What you should do now, is go back to the host’s links above and check out their entries. They really did a bang up job of getting some nice images along with a story. I howver, was in my own world of cooking and slicing meats. This means two things, my right hand has swolled back up and won’t be writing much today. And I only took a few snapshots. Just picture about 45 people, chefs, writers, cooks and food lovers all getting together to eat, drink and talk about anything they want to for 5 hours, beautiful ain’t it?
The first main attraction, Fatted Calf‘s 14 pound, cut in half stuffed Niman Pork loin roast. One was a Porchetta style and the other was a delightful chard & walnut stuffed bundle. The larger of the two was in the smoker for 5 hours, oh yeah.
Next up was Ted from Highland Hills Farm beef roast I dry rubbed all night, wrapped in bacon with fresh rosemary. It disapeard really quickly, nice. However, the above image is one of the pork roasts. I didn’t get a shot of your beef Ted, I’m so sorry. But I know others did, go have a look at their sites. Maybe Bunrab’s site, look for August 14ths entry
And just when we thought things were running down? Haddock shows up with this huge anaconda sized Andouille sausage he made! Check out the regular sized sausage on the bottom rack.
And as people were wobbling about from the meat to the deserts to the wine, Manboy sets up a stainless steel 3 station drip coffee rig and made fresh Blue Bottle Coffee for everyone!
And this was only a portion of all the goodness, only a portion.
Thank you for all the good people and good times that happened yesterday, we all made it possible.
Hugs
Sounds like it was lots of fun! If it becomes a tradition, I’m driving up north next year for sure.
Did you catch the other entries on the other blogs? Man, it was awesome!
Gorgeous! All that meat is just beautiful–especially those roasts. Sounds like an awesome party. Next time I’m driving down!
My Red Sox cap is tipped in honor of Dr. Biggles. Never have I met such a master of meat as he. Great fun all the way around!
Thanks for hosting such a lovely BBQ. My hair smelled of hickory smoke the rest of the afternoon! Mmmm.
Thanks Biggles fer grillin’ and hostin’. Mama for hostessing and a big thanks to everyone else who brought all that fantastic food and drink.
I took that Absinthe chick from Blastmilk home with me. I win!
I’m sad I wasnt there 🙁 But don’t feel bad we was on the way back from Portland.Blog on!
G.
Rawk. It was really fun meeting and talking to so many intelligent, interesting, and fun people. I do have to point out that the picnic was *kind of* my idea but you guys did everything so there you have it.
And for those who are wondering…my night turned out fine. At the same time, however, I am about to be unleashed on an unwitting female public.
hmmmm I seem to remember hashing out some of those details too…Like Hip Hop we all had the same idea at once, we just needed the radio to let us all know that.
That was the most tender pork I have ever set between my happy teeth: ZOW. Thank you Monsiur Biggles for incredible grillmaster hostmanship!! Although I felt stunned and overwhelmed to be unleashed into the publiuc after so long in a cave, what a wonderful sort we all are. Excellent to meet the new folks and the heros behind the blogs. Thank you Mama for being the bestest Hostess with humour to match.
xxxx and ooo’s!
Being Hostess was such a blast… especially since everyone else did all the work! Now who’s going to come over and help me eat them vittles stashed in the fridge?
Dr. Biggles,
I didn’t truly get “meat henge” until seeing you in action. Thank you and your wife so much for playing host and hostess to the gathering. We had such a wonderful time!
WOW…..can you throw a party!
I’ve been reading through all the other folks posts and it looked like an incredible day.
When is YOUR cookbook coming out!
Melissa
Ah, Five Pints, C was telling me a bit about your conversation. Indeed, it’s good to hear that you survived the fallout.
I agree, Biggles needs to do a How-To guide.
Thank you for all the kind words!
F, what kind of How-To-Guide?
Hugs
Sorry I missed it, buddy! That’s life in the test kitchen.
Keep me on that list for next year though, please? Pretty please? Don’t make me beg– oops, too late.
Wish I coulda made it! That stuff looks goooood. I really hope I’m around for it next year…
All this food fraternizing is simply unfair.
Only when you don’t live within driving distance of the par-tay. We’re sorry. [burp]
Hey, that all depends on what you consider driving distance.
Thanks again for hosting. Sorry to have left you all with such a mess.
Hey Haddock,
You’re a rockstar. The mess was okay, it’s about all taken care of. I got the paintings and The Duke back in to place last night. The nice thing about having a party like that is that you get the house and yard all cleaned up. It wasn’t that bad to begin with, but it’s nicer now.
Biggles