Meat Fest 2003. I suppose if you've been on the receiving end of my meat distribution pictures for the last ten years it really doesn't sound anything more than our daily business. And you may be right to some degree ... and then again, maybe this time it warrants a look into.

What is "Meat Fest"? Well, it something very specific actually. Maybe 4 years ago or so, 6 of us got together (Joe comes out from Colorado) and cooked too much food to sit down and eat. The premise was since we only get together to eat with each other once a year, it has to be big. MeatHenge Big. And brother, let me tell you this was Big Food (in the traditional sense).

For six adults (and 4 small chillins) we had 2 slabs of pork ribs, a 6lb brisket, a 5lb beef ball tip beef roast (marinated all week in a teriyaki glotch), 4 very large home made spicy Italian sausages, a pound of ground beef and half a dozen traditional wieners. These were all purchased butcher fresh.

The pork ribs I decided to do a day early, Friday. I could reheat for Saturday and have enough time to roast the two other hunks of meat. Here you see the two slabs with the crown of meat/bony crap all cut off. They cook more evenly without and are easier to deal with on the grill. One is dry rubbed with my own and the other I used Paul Prudhomme's Pork/Veal rub. Mine was a base of fresh ground cumin and Ancho Chili Powder. Since I decided I like ribs with sauce I made my homemade sauce and the other one was Mr. D's sauce. A southern type sauce that was FAR better than I would have expected, and believe it is, so far the only jar'd sauce I'd say was worth my time. You can let the rub sit on the meat in the fridge for up to maybe 3 days or so. Some people do, I didn't have the time to deal with it this time. Feh.