Here we find herby lemon marinated pork loin steaks with Skinny Pork Sausages with Morels, Merguez sausages and a Toulouse or so. I know the Pabst Blue Ribbon should have been a Schlitz, but those are hard to find around here. Hell even the PBR was a true rare find.

Sauce – Unmixed.
I don’t know of anyone that hasn’t at one time or another had to deal with a barbecue sauce of some kind. Do we grill dry and dip at the end? Do we sauce at the beginning and watch it char? Do we sauce near the end to watch it glaze over with glistenny love? These are only a few ways to handle a que sauce and they are many more. The quest will always go forth.

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January in these parts can be wet and tends to be a bit chilly. In the last month it’s been quite wet and this last Monday was sunny and about 65 degrees. This was the day I had been waiting for. The previous week I had purchased a small slab of pork ribs figuring on smoking them that coming weekend. I made a fresh home made dry rub and it sat that way all weekend. Oh well, the longer they sit, the more that rub would have a chance to do it’s business.

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MeatHenge hosted the meal this year, sort of at the last moment. We had considered not doing much else other than relaxing and doing what we felt like (watching dvd’s). At the semi-last moment we decided to cook and invite. My wife wanted to do a Canadian Pork Pie (tourti

Well, it’s been just over a week since MeatFest and I have a mid-week luncheon planned. Maybe once a year or so I have some friends come over for a nice lungeon consisting mostly of … well … meat. It’s good meat and this coming Thursday I plan on having several chickens roasting in a mesquite grill oven.
I knew it was coming, and wasn’t sure if I was up to the task. So the first thing I did was buy a few racks of baby back ribs to hone my skills. They did just fine. I didn’t get an after shot because they were so good I just stood over the cutting board and ate what I wanted. Which was mostly all of them. Oh well, what you gonna do?

The 4th Annual Meat Fest for 2003 on October 11th – If you like food and some of it is meat you must go have a look. It’s free you know …
take me now to Meat Fest!

Here we find ourselves at the setting of our summer 2003. Meathenge hasn’t been updated much since I took on the job of painting our kitchen cabinets, returning to our jobs after a summer’s break and all kinds of other chores for early fall. I find it quite refreshing to bring this summer to a thoughtful close. It’s nice. This part of the world doesn’t get much of a season change. Sure it gets colder, but we’re talking a change from seventy degrees all the way down to 50 during the day. Oh and it rains more during the cooler part of the year.
In this shot we see the last of the summer grilling. The last of the wafty warm days of summer spent in the park hanging out enjoying friends.

It was semi-early Monday morning when I began getting the meat together for the afternoon delights. The beef ball tip roast I marinated in balsamic vinegar, a nice cabernet, olive oil, spices and a few bay leaves. The pork got slatered in olive oil then some home made mexicanny dry rub and a few more bay leaves. Then over all I ground some fresh cinnamon. Yup. Those are my friend the butcher’s home made hot italian sausages. They are damn fine. The chicken was halved and marinated in fresh lemon juice, ground black pepper and a few other spices.

Here we see our little buddies roasting nicely indirectly with a mesquite fire and hickory chip flavor action.

Anyone got a match?

Oh man, they’re almost done!

They’re done. Meat Head made the corn bread using fresh scratch and BACON FAT !!! Mrs. Head made the macroni salad and I’m mad at myself for not grabbing some to keep at home. I wanted some later wiff hot sauce!

And last but definately NOT least is a cherry crisp made by my dear wife. It was AWESOME. Very cherry like. A nice finish to a meaty day.

Here we see a nice plate of sausage and not one made out of chicken or turkey. Some were brats, some were hot links and quite a few were cheddarwursts. Maybe the cheddarwursts weren’t so fancy but the sauce was home made from using fresh scratch. Damn fine highly tasty sauced links over a mesquite fire, not a single propane gas was harmed in the making of these dogs.

I believe you’ve all seen this before.

Sexy Meat Pic ALERT !!!
(term, in part, stolen from FOODBOY)

You gotta check this out. Meatmeisters Abound.
Guthrie Center, Iowa. About 50 miles west of Des Moines. 1700 folks live here.
This is last week, banking type party at some big wigs pad.
They cook it up in the garbage can! Two cinder blocks with charcoal under going hot.
Then they put in some water and start layering in the meat and veggies.
All kinds o meat, carrots, onions everything goes in there. Few hours later
they git to eatin it. Check out that huge tray o brats. Those wide body
midwesterners peering into the cauldron to see what is next. This
is real cookin. Brats on top it looks like. They use the same
garbage cans over and over, like a ritual of some sort.

This is the virgin premier of Meathead’s meat shootin’ of Biggle’s Meat Mastery.
Tain’t mah meat but it’s easy to get all “one” with it.

This last weeked, just before the big 4th of July weekend, we all took a trip to the Sierra mountains to spend some time with friends at their cabin. Man, what a nice trip we had. Sure it was 106 degrees in the valley as we scorched our way up, but dammit, look what we came home to! And besides, Arnold California is 4000 feet up and considerbly cooler and far easier to deal with.

Here is what it looks like after you cook it …

Oh man, just take a closer look. That right there pal is a slow roasted over hickory, beef ball tip roast that had been marinating for six days in a teriyaki sauce. Even that last sentance was a mouthful. This roast turned out to be insanely tender with a little of my homemade bbq sauce glazed over it in the last few minutes of roasting. The links were home made italian mild and hot that were also slow roasted with hickory. And what I mean by slow roasted, is just that. Light a fire, let it even out. Tuck the meat in the Pit away from direct heat, close the lid and walk away. Over an hour later, the links are ready to be dunked in home made bbq sauce, grilled over a fire to glaze the sauce and BAM. Done diddly done. Hooyah.

At first read you’d think, ah yummy. But no big deal, right? NOT right. These links are home made mild and hot italian rigs. The burger was fresh ground that morning. And you’d be surprised how good burgers are grilled over a hickory fire. Not a smoldering fire neither, a well made happy fire of love!