Last weekend we had our Smoke Party. Once a summer, we have lots of friends over and Ebo smokes a bunch of food, and I cook and grill more food, and we hang out and eat and drink and laugh until we are too full or too tired to stay vertical.
It started several years ago when our friends and family chipped in on Ebo’s birthday gift of the gargantuan hand-built smoker of his dreams. (He now lusts after a newer, shiner, prettier model, here. I’m hoping this is not his m.o.) Ebo learned a lot from Chris Lilly and the guys at Pitmaker in Las Vegas at a Kingsford event earlier this year, and then by touring the pits of many a barbecue joint in Taylor and Lockhart, Texas: his brisket and ribs were the best they’ve been. In fact, a friend at the party, restaurateur and food historian Maricel Presilla, tweeted “He is the Yoda of smoke”. But taller than Yoda he is.
We didn’t just serve smoked food. Here’s the menu. Click on the highlighted dishes in the list below for recipes.
To start (Appetizers):
Guacamole (made by our friend Trudy Solin)
To Continue (Main course):
Smoked Barbecue Sauce
On the Side:
Grilled Vegetable Platter
Cucumber Salad with Shallot Vinaigrette
Cornbread with Flying Pigs Bacon
Alice’s Sugar Snap Salad with Ginger Sesame Dressing
Not-as-good-as-Ed’s Brownies (seen above)
Ed’s Brownies (our friend and chef extraordinaire Ed Magel)
Wine, Beer, Sangria
Mint, Green and White Iced Tea (pictured above, front)
Iced Fruit Tea (pictured above, back)
We also had beautiful flowers on every table, thanks to my friend Laurie, who always knows exactly what flowers to bring me. Some of the bunches had mint in them, which smelled as pretty as it looked.