Cooking Lean and Mean

We have been cooking contests this season fitting all of our supplies and gear into the Jambo pit and my Jeep. Its pretty streamlined and works well. I do get jealous of teams with bigger setups, especially if the weather is foul. However, two guys can break down our camp in about 45 minutes and that's the real benefit. The Team next to us this weekend at the Maine State BBQ Championship, Meat at Slims, had a real nice lean and mean setup... here it is:

Wok's Cooking

Mike from Giggling Pigs built me this awesome Wok. Super thick gauge steel and horseshoes as handles. Pulled it out last night and cooked up a batch of chicken fried rice in about 8 minutes. This sucker gets HOT. I was happy to use some fresh thai basil and chile peppers from the garden. Unfortunately our heirloom tomatoes are all decimated by blight.

Harpoon!

The circus tent



Cooks Dinner



Cheesey Fry Station




Entertainment abounds on Main Street at Harpoon





POON DOG!



Now that is a S'more Cooker




Prepping out 1st place chicken




NEBS Team of the Year Awards

Front step forage

Loud boom against an open window... Pheasant is served.




-- Post From My iPhone

22 lb-r

-- Post From My iPhone

Beach forage

Shellfish foraged from north eastham bay-side beach



Sauté of littlenecks and scallops with roe





-- Post From My iPhone

Vacation

I'm off to Cape Cod for a weeks vacation. Not even bringing a grill, I plan on eating fried seafood from roadside clamshacks exclusively. When I come off of the Cape I'm signed up to cook the Troy NY and Windsor VT BBQ contests... until then....