Tomorrow is going to be a silly day. I’ve got a nine o’clock call time on my agenda tomorrow morning, when I’ll start the day by making 300 servings of cornbread with one oven. I can’t wait to not sleep.
In preparation for this barbecue, hosted by Finger on the Pulse/Dinner with the Band, all the marinating, braising, barbecuing, caramelizing, stewing and slicing for four sides, three meats, three sauces, a vegetarian dish and dessert will take place over the next thirty or so humid July hours through the wiles of two renegade, superhuman amateur chefs, and myself. I can’t find much time to blog right now, but I will have my camera in tow for what is shaping up to be quite possibly the most challenging camera-kitchen utensil juggling session of the year. Expect photos and recipes to come. I hope to see some of you there, and offer this sneak peek of the dinner menu.
North Carolina style pulled pork and burnt ends
Mole-braised shredded duck
Espresso beef brisket
*all served with choice of your preferred Carolina ‘cue sauce
Grilled peach with spiced chèvre and caramelized shallots (vegetarian option)
Choice of two sides:
Black-eyed pea succotash
Sesame noodle salad
Banana coconut cornbread with peach confit and whipped cream
Cocktails, provided by Alexander Day:
Mexican Firing Squad
A la carte ice cream sandwiches provided by Ice Cream Social