Last weekend, J and I went to visit Miss J and Meat Master M and attend MeatFest. Each year the food gets better.
M bastes the brisket to keep it moist and flavorful. J and Miss J enjoy some pre-picnic visiting. Family, friends and co-workers come to enjoy meat and a bountiful potluck. M’s brother and J were the official meat cutters. Taste testing IS allowed!
M does all his grilling over charcoal. He also makes his own brisket rub and mop sauce. Low and slow over the heat makes for a melt in your mouth delicious beef eating experience.
The ribs are baked and basted low and slow too. Before serving they are coated with sauce and browned over coals. M made several different BBQ sauces to try. Sweet pomegranate based, lemon based, mild, hot and extreme hot (hence the biohazard warning).
We ate 2 beef briskets, 10 racks of pork ribs and 15+ pounds of pulled pork! Don’t forget all the chips, dip and salsa, fruit, veggies, salads, bars, cakes, cookies and pie … oh my! One neighbor told Miss J that MeatFest ranks up there with Christmas and Easter dinner.
As rural and small town folks gather to enjoy great food, the bonds of friendship and neighborliness are remembered. It’s fun to meet new people; some with similar interests and some from non-ag backgrounds. It’s important to take a Saturday evening to visit with the neighbors, enjoy great food and be thankful for the blessings we have.
Linking Up With:
at A Rural Journal
Thankful Thursday at The Wife of a Dairyman
Farmgirl Friday #64 at Deborah Jean’s Dadelion House
Farm Fresh Friday #9 at Sall’s Country Life